subscribe: Posts | Comments

Chipotle-Lime Halibut Kabobs

0 comments

Time: 30 minutes active; 2.5 hours total. 10 minutes to prepare marinade and fish, 2 hours to marinate, and 20 minutes to skewer and grill kabobs.

Serves: 4

Inspired by: A friend of mine years ago, Linda, had me for dinner and made these kabobs. They are so easy, healthy and with awesome flavors!

Marinade Ingredients:

  • Juice of 2 limes
  • 1 teaspoon salt
  • 1 teaspoon Chipotle powder
  • 2 cloves crushed garlic
  • 2 tablespoons light olive oil

Kabob Ingredients:

  • 1-1.5 pounds of halibut steak, cut into 1 inch cubes
  • 1 zucchini, 1 yellow squash, 1 small Japanese eggplant, 8-12 mushrooms  (or use your favorite veggies for grilling)

Preparation:

  • Mix marinade ingredients well and then put the fish into the marinade for about 2 hours.
  • When fish is ready, preheat your grill (or oven), cut the veggies and toss lightly with some of the marinade.
  • Put the fish and veggies on skewers (you can put them all on the same skewers alternating colors so they look pretty).
  • Sprinkle lightly with salt and pepper and put on a 350 degree grill for 12-15 minutes (alternatively you can bake these as well).

Wine Suggestions: I like this most with a Red Burgundy or California Pinot Noir, but the spicy contrast with an off-dry white would also be nice.


Baked Salmon all Spiced Up

0 comments

Time: 20 minutes

Serves: 2 for a dinner main course

Inspired by: My love for eating a beautiful healthy meal even when I have minimal time to prepare something. I have even prepared this for a late breakfast/early lunch when I know I have a full day ahead and want a more substantial morning meal.

Ingredients:

Preparation: Preheat oven to 400 degrees or, if you can use a toaster oven, there is no need to preheat. Rub salmon lightly with olive oil, sprinkle spice over top. If you are cooking a fatty Atlantic Salmon, bake it for 12 minutes at 400 degrees and then broil for another 3-5 minutes to crisp the top. For a thin tail piece or for leaner Wild Salmon, drop the cooking time by several minutes.

Wine Suggestions: Red Burgundy is my favorite. A fattier salmon also holds up well to a medium bodied red as well such as as an aged Bordeaux, and of course any medium bodied spicy red such as a Grenache/Syrah blend or Syrah or Rioja – as long as it isn’t too big. I’ve also found that a high-acid white with beautiful aromatics such as a Condrieu, White Burgundy or Gruner Veltliner can be a nice combination with the salmon and spice.


Spicy Shrimp – Grilled

0 comments

Time: 5 minutes to make marinade, 20 minutes to sit in marinade, 4-8 minutes on the grill

Serves: 2-4

Ingredients:

  • 1 pound shrimp, cleaned but with shells
  • 2 tablespoons olive oil
  • 2 tablespoons lemon or lime juice
  • 1 large clove garlic, minced
  • 1 tablespoon Spice it Up …by Karen™ (as an alternative: 2 teaspoons paprika, ½teaspoon cayenne)
  • ½ teaspoon course salt

Preparation:

  • Wash and drain shrimp (leave shells on).
  • Mix all the other ingredients together.
  • Toss the shrimps into the mix and cover well for 20 minutes.
  • Heat the grill to about 400.
  • Skewer shrimps and grill for a approximately 2-4 minutes on each side depending on whether they are medium or jumbo in size.

Notes: The shells get salty and spicy and finger-licking good! If the shells are tender, they can be yummy to eat as well. These shrimps are so good healthy served over any salad. Try the mango-mint quinoa with them too!

Wine suggestions: Light to medium bodied spicy reds such as a spicier Grenache or Southern Rhone blend, or an off-dry aeromatic white such as a Riesling or Condrieu.


Pan Seared Robalo (Sea Bass)

0 comments

Time:  10 minutes

Serves: 2

Inspired by: I spend a lot of time in Mexico where my cooking is often limited to stove top only, but where I also have access to fresh fish daily. I can easily purchase fish hours after it is caught. I’ve learned that just about any white fish is quick and easy to cook stove top – even without a good hood/fan. This was an experiment with Robalo – a type of sea bass –  it was delicious.

  • 12 ounces of fish (I plan for 6 ounces per person, but on a big surf day perhaps a bit more)
  • Olive oil
  • Lemon or lime, herbs, salt and pepper

Preparation: Add the olive oil to a large sauté pan on medium heat. Once it is hot, add the fish seasoned with salt, pepper and herbs of your choice, and cover with a lid to keep the heat in. Cook for 4-6 minutes (depends how thick it is) and use a spatula to turn it over. Drip some lemon or lime juice over it and cook for another 3-5 minutes. When the fish feels firm to the touch it is done. When it is uber fresh, I tend to cook it a bit less.

Wine Suggestions: I prefer light white fish with Chablis or White burgundy, but any crisp white wine is a nice option, or when in Mexico, a light crisp beer such as Pacifico is often the best choice.


Next Entries »