Archive for the ‘Seafood’ Category

Hazelnut Crusted Scallops

How delicious do these sound?  I have to admit, I did not come up with this one on my own – I found it through Coastal Living.  Click here for their recipe.  I made a few tweaks to make it a little healthier, and I paired them with my corn, lima bean, and potato salad recipe.  To my surprise, they went really well together!  What I loved about this recipe is the way they were cooked – you just briefly toss them to coat in a wonderful combination of butter, wine, and thyme, and then you bake them for 10 minutes.  Sometimes it can be hard to get the perfect golden crust on the scallops, but finishing them in the oven makes it really easy.


  • 2  Tbs. margarine
  • 1/2  cup  dry white wine
  • 1  teaspoon  fresh thyme
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 8 large sea scallops (4 per person)
  • 1/4  cup  panko (Japanese breadcrumbs)
  • 1/4  cup  finely chopped hazelnuts
  • 2-3 Tbs. olive oil


1) Preheat oven to375.

2)  Melt margarine in hot pan.  Stir in wine, thyme, salt, pepper, and a little olive oil. 

3)  Add scallops, turning to coat. Remove from heat.

4)  Combine panko and hazelnuts with a drizzle of olive oil so they mixture comes together.  Sprinkle mixture over the scallops.

5)  Bake for 11 minutes and serve with a garnish of thyme.

This would also be great over a bed of angel hair pasta or sauteed spinach. 


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This may just have to be my new go to salmon marinade or at least an addition to my list of favorites.  Usually when I’m going to grill salmon I use either my standard soy, lime, and OJ marinade or a classic balsamic and garlic marinade.  Well this one combines the best of both, and it’s incredible.  A little sweetness from the balsamic (and honey) balanced by the saltiness of the soy.  Delicious! 


3 Tbs. Balsamic – a good aged one works best

3 Tbs. Soy – reduced sodium of course

2-3 Tbs. Extra Virgin Olive Oil

2 Tbs. Brown Sugar

1 Tbs. Honey


1) Whisk and marinate.  An hour is ideal, but we don’t always have that time.  Try not to marinate for more than 2-3.

2)  Preheat grill to medium-high.  Sear skin side down (if skin is still on) for 4-5 minutes.  Flip and grill for another 2-3 minutes.

Done!  Serve with freshly grilled or roasted veggies ( I like asparagus with mine) and a nice mixed green salad.  Easy and healthy.

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I know, it’s been a while since I’ve posted, but I’m back and hope I haven’t lost my few loyal readers!  Since I’ve been away, I  must say my cooking style has changed a little – for one I use about a quarter of the olive oil and everything still tastes great.  I used to go through a bottle of olive oil every other week, but now that I’m on this P90X kick I’ve tried to cut back – the way I like it, it really can’t be healthy.  I’m also eating more veggies, and focusing more on portion control.  Really, I don’t have to fill my plate every night – especially since my plates are huge!

So, tonight we had Steamed Cod with Mango Salsa – it doesn’t get any healthier or easier than this recipe.    Really this is a must try.  The fish is so fresh and flaky and the mango salsa adds the perfect sweetness. 


2 6-8 ounce filet of wild cod

1/2 yellow onion sliced in half moons

1 red pepper sliced length wise

4-5 basil leaves

2 tbs. extra virgin olive oil

1/2 lemon, juiced

salt/ pepper to taste

Mango Salsa:

1 mango diced

2-3 green onions sliced

1/2 red pepper diced

1/2 lime, juiced

1/2 jalapeno minced


1)  Preheat oven to 400.  Arrange sliced onions and red peppers on 2 large squares of parchment paper.  Place fish on top and drizzle each with a Tbs of olive oil and lemon juice.  Season with salt, pepper, and torn basil leaves.

2)  Make packets with the parchment paper:  take two ends of the parchment paper and fold down then twist the sides together.  Make sure there are no gaps where air can escape.

3)  Bake in oven for 20-25 minutes.  The packets should puff up.

4)  Mix all the ingredients for the mango salsa and serve over the fish.

Serve left over mango salsa with chicken, shrimp, quesadillas – it makes everything taste better!

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Lemon Sole Provencal

Oranges and Kalamata olives – who would have guessed it would be so good?!  This recipe is so light and so super easy – really!  All you have to do is saute onions and garlic, add some canned tomatoes and olives, and then steam the fish.  You finish by topping the fish with the tomato mixture and oranges.  This fish really melts in your mouth because it’s so light and flaky.  Whoever thinks recreating restaurant quality fish is difficult, hasn’t tried this recipe.  I have to admit, sometimes when you saute fish it’s hard to get that perfect golden brown on both sides – but here you don’t have to worry about that.
In case you’d like a little bit of history, Provencal is actually a dialect spoken mostly in the region of Provence in Southern France.  In this part of France, they actually tend to use more olive oil than cream/ butter, and lots of fresh ingredients like tomatoes, herbs, and seafood.  They are famous for Bouillabaisse – which is their classical seafood stew.  Many of the ingredients in the lemon sole Provencal are reminiscent of those found in their traditional Bouillabaisse.

Recipe adapted from Food and Wine


  • 1 orange cut into segments (cut in between the white membranes – see details below)
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic – minced
  • 1 12oz can chopped canned tomatoes, drained
  • 3/4 cup dry white wine
  • Salt and freshly ground pepper
  • 5 Kalamata olives, pitted and cut into thin slivers(or add more if you’d like!)
  • 2 8-ounce lemon sole fillets
  • 2 Tbs. Parsley chopped
  • 2 tsp. thyme chopped
  • 1 squeeze lemon juice


1.  Using a sharp knife, cut the peel off the oranges making sure to remove all of the white pith. Cut in between the membranes to release the orange sections into a medium bowl.

2. Heat the oil in a large, deep skillet. Add the onion and garlic and cook over moderate heat until lightly browned, about 5 minutes. Stir in the tomatoes and wine and season with salt and pepper. Cook until the liquid is slightly reduced, about 4 minutes. Add the olives and set the fish fillets on top in a single layer. Season the fish with salt and pepper, cover and cook until the fillets flake easily, about 7 minutes. Using a long spatula, carefully transfer the fish to a platter and keep warm.
3.  Stir the oranges, parsley and thyme into the sauce. Cook for 1-2 minutes.  Spoon the sauce onto plates and set the fish fillets on top. Squeeze with lemon juice.

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My mom and sister just went to Giada’s book signing today in Arlington, VA – so jealous!!!  I’ve been a huge fan of hers ever since I returned from my summer in Italy in 2003 and fell in love with cooking.  I think I started watching her show during her second season on the food network.  Eventually I just started watching everyone on the food network – but Giada was the first 🙂  This mediterranean cous-cous salad is not a Giada recipe, but she did inspire me to use some of her favorite ingredients:  grilled eggplant, lemons, basil and parsley, and of course good extra virgin olive oil.  If you don’t have cous-cous, whole wheat pasta will work too.


  • 1 small eggplant cut into 1 in. rings
  • 10 medium size shrimp (I got lucky and found wild gulf shrimp)
  • 1/2 bag spinach
  • 2/3 cup Cous-cous (for 2 servings)
  • 4-5 basil leaves (lay them flat on top of each other, roll, then thinly slice)
  • 1 handful parsley, minced
  • feta cheese
  • 1 lemon
  • pita bread – toasted with olive oil, salt, and pepper
  • Olive Oil
  • red wine vinegar


1)  Cook cous-cous according to directions.

2)  Toss shrimp and eggplant with olive oil, salt, pepper.  Grill eggplant on medium/ high heat for 2 minutes per side (until you see grill marks).  Once cooked, roughly chop into 1 in. pieces.  Grill shrimp for 2-3 minutes per side – depending on the size of the shrimp (ours were huge!).

3)  Toast pita bread (sliced in wedges) with olive oil, salt, and pepper in 400 degree oven for about 8-10 minutes.  Keep an eye on them to make sure they don’t burn

4)  Begin layering salad.  Place spinach on the bottom, then add couscous, eggplant, shrimp, herbs, feta, lemon juice, 2 tbs. olive oil, a splash of red wine vinegar, salt and pepper to taste.

Buon Appetito!

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Looking for a quick healthy way to incorporate Omega 3 and Vitamin D??  This is your recipe.  No sauce, one pan, minimal chopping, and your main dish is ready in 15 minutes!  If you have a choice, wild salmon is much better for you than farm raised salmon and it tastes so much better too.  It has a higher percentage of Omega-3 fats and it has much less contaminants than farm raised salmon.  Some of the studies I’ve read about the contaminants in farm raised salmon are kind of scary.  If you can’t find fresh wild salmon – go for frozen wild.  You might have to let it thaw during the day, but it’s better than farmed.

The combination of the citrus and the sun dried tomatoes in this recipe are surprisingly incredible!  I love that it’s so easy too.


  • 4 slices fresh lemon
  • 4 slices fresh orange
  • 2 (6 to 8-ounce) skinless salmon fillets
  • Sea salt and freshly ground black pepper
  • 1/4 cup diced yellow onion
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar


1)  Preheat the oven to 375 degrees F.

2)  In a large 9 by 13 baking dish layer lemons and oranges on the bottom. Season salmon with salt and pepper and place over the citrus.

3)  In a small bowl mix the parsley, sun-dried tomatoes, onion and tomato oil. Divide mixture on top of the salmon fillet.

4)  Place the baking dish in the oven and cook for 8 to 10 minutes or until flakes.

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Tilapia with Teriyaki Glaze

I always love finding new ways to prepare a light, white fish – be it tilapia (which is usually easiest to find fresh where I live), mahi, cod, or even sea bass.  A nice light fish is the perfect meal when you’re looking for something fast and healthy.  This teriyaki sauce is really easy to prepare and would be great over shrimp, scallops, and chicken.  If you try this sauce with anything else, let me know how you like it!  This recipe was adapted from the March 2010 Food and Wine magazine.


3 Tbs. rice wine vinegar (red wine vinegar works too)

1/4 cup light brown sugar

1/4 cup + 2 Tbs soy sauce (low sodium)

1 1/2 tsp cornstarch dissolved in 1 Tbs. water

4 fillets white fish (I used tilapia)


1)  Whisk together all ingredients in sauce pan over medium heat until thickens – about 2-3 minutes

2)  Preheat broiler and position rack on top (about 6 inches from broiler)

3)  Place fish on foil lined baking sheet.  Spoon teriyaki glaze over fish.

4)  Broil for about 8 minutes (depending on thickness of fish) until no longer opaque in center.  Baste fish with glaze about half way through.

How easy and light is that?!  I like serving with spinach and brown rice – the rice is great to soak up the extra sauce.

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