Tag: seafood
The Feast of the Seven Fishes
The Feast of the Seven Fishes, or festa dei sette pesci, is an Italian-American celebration during Christmas Eve with dishes of fish and other seafood
My husband and I both grew up in Italian-American households and although we lived almost 2 hours apart in New York, we both celebrated Christmas Eve in similar ways
My Dad would always bring home cod fillets and lobster tails and my husband’s family enjoyed fried shrimp and calamari
We’ve chosen seven of our most popular fish and seafood recipes to share for this Christmas eve celebration
Succulent clams topped with crisp golden brown breadcrumbs, parmesan cheese and herbs
Delicate flaky cod broiled with a butter, garlic, lemon and herb sauce
All the best flavors from the sea, lobster, shrimp and scallops cooked in a rich and slightly spicy tomato sauce
Shrimp with Garlic Sauce (Gambas Al Ajillo)
White wine, smoky paprika and garlic make an incredibly flavourful sauce for this delicious shrimp
Flavorful stuffed squid braised in tomato sauce until super tender
Sweet, perfectly cooked and seasoned shrimp with a zesty homemade dipping sauce
Flaky delicious salmon glazed with maple and honey topped with crunchy pecans for some holiday flair
Happy Holidays from Simply Sundays!
© Simply Sundays 2019
All rights reserved
Crab Cakes
Delicate and sweet lump crab meat mixed with herbs, scallions, garlic, lemon zest and just enough fillers to bind them, then cooked until golden brown
Whether you make these for a main dish or an appetizer who doesn’t love crab cakes?
Let’s start off with 1 pound of lump crab meat
Now even though the package states that it is picked crab meat I recommend picking through it yourself to feel for any little pesky shell remnants
Next we will need 2 eggs whisked, 1 cup of panko (Japanese bread crumbs), 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard
Add these to the crab
Next we will need 2 scallions chopped, 1 tablespoon of fresh chopped parsley 2 grated garlic cloves and the zest of 1 lemon
Add these to the crab
Now it’s time for some seasonings
We will need 1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning, 1/2 teaspoon of Diablo (optional) and 1 teaspoon of ground black pepper
Add the seasoning to the crab
Gently fold all the ingredients together
At this point, you can feel if the mixture will hold together or if you need any more panko to bind it
I like to chill the mixture for 30 minutes to allow the flavors to meld and also make it easier to form the cakes
While the crab mixture is chillin’, let’s make a Remoulade sauce
Remoulade is a mayo-based sauce so you can let your creativity flow here
I’m basically making a jacked-up tartar sauce
We will need 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning and 1/2 teaspoon of Diablo (optional)
Add all of these into a bowl
Mix to combine and place in the refrigerator to chill
Now that the crab mixture has had some time to meld we can start forming some cakes
Line a sheet pan with parchment paper and give it a spray of oil
Using a 1/3 measuring cup start scooping out the crab mixture
If you’re making these for appetizers you can use a smaller measuring cup
After the mixture has been scooped out gently form them into crab cakes
We were able to get 8 crab cakes out of this mixture
I like to place this back into the refrigerator for at least 15 minutes
This will help them stay together through cooking
Heat 2 tablespoons of canola oil in a pan over medium heat
I’m using my flat top which allows me to cook all 8 at the same time
If using a pan on the stovetop cook the crab cakes in batches so you don’t overcrowd them
Cook 3-4 minutes and then flip them and cook 3-4 minutes more or until they are golden brown and cooked through
Remove them from the heat and sprinkle with a pinch of kosher salt
Remember to share with your friends after all you don’t want to be shellfish!
Serve with the Remoulade Sauce!
Enjoy!!!
Simply Sundays! ~ Crab Cakes
Ingredients
For the crab cakes
1 pound of lump crab meat
2 eggs whisked
1 cup of panko (Japanese bread crumbs)
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of fresh chopped parsley
2 chopped scallions
2 grated garlic cloves
zest of 1 lemon
1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning
1 teaspoon of ground black pepper
1/2 teaspoon of The Spice Apothecary’s Diablo seasoning (optional)
2 tablespoons of canola oil
1 pinch of kosher salt
For the Remoulade
1/2 cup of mayonnaise
2 tablespoons of ketchup
2 tablespoons of chopped pickles (or pickle relish)
1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning
1/2 teaspoon of The Spice Apothecary’s Diablo seasoning (optional)
Directions
For the crab cakes
Place the lump crab meat in a large bowl and pick through it to ensure there are no remnants of shell. To the crab add in 2 whisked eggs, 1 cup of panko (Japanese bread crumbs) 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard
Next add in 1 tablespoon of fresh chopped parsley, 2 chopped scallions, 2 grated garlic cloves and the zest of 1 lemon. Add 1 teaspoon of the seafood seasoning, 1 teaspoon of ground black pepper and 1/2 teaspoon of Diablo seasoning (optional)
Gently fold all the ingredients together. Place in the refrigerator for 30 minutes. Line a sheet pan with parchment paper that has been sprayed with oil
Using a 1/3 measuring cup scoop out the crab mixture onto the parchment paper. Gently form the mixture into crab cakes. Chill for 15 minutes
Heat 2 tablespoons of canola oil over medium heat. Cook the crab cakes for 3-4 minutes then gently flip. Cook 3-4 minutes more or until golden brown and cooked through
Remove from the heat and sprinkle with a pinch of kosher salt
For the Remoulade
In a bowl add 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of the seafood seasoning and 1/2 teaspoon of Diablo seasoning (optional)
Mix to combine and chill in the refrigerator until ready to serve.
Tools used to make this recipe
Blackstone 28 inch Outdoor Flat Top Griddle
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved
Grilled Colossal Shrimp
Spanish Style Tilapia
Spanish cuisine happens to be one of my favorite styles of cooking
There is a subtle smokiness that comes from good quality paprika and the sauces are rich with a nice amount of heat
We had some beautiful tilapia from our local fish monger but I was still in the mood for some spanish food
Fortunately tilapia is a hearty meaty fish that could definitely hold up to Spanish style flavors
And so, this recipe was born!
We are starting with 3 tilapia fillets (roughly 2 pounds)
Next we will need 2-3 tablespoons of smoked paprika and some kosher salt and ground black pepper
Place the fillets on a parchment lined sheet pan and liberally rub them with the paprika on both sides
Then sprinkle them with a pinch of kosher salt and ground black pepper
Preheat your oven to 350 F
Add 2 tablespoons of olive oil to an oven proof pan over medium heat
Once the pan starts to lightly smoke add the fish to the pan
Sear for 2 minutes then gently flip
Sear another 2 minutes then remove and set aside
Now it’s time to work on a sauce
We will need 1 cup of dry white wine (like a Chardonnay), 2 cups of salsa, 1 cup of sofrito and roughly 1 cup of sliced spanish olives
Now you can certainly use store bought salsa but we recommend making your own! Click on our link for Garden Fresh Salsa
We will also need 1/2 tablespoon of smoked paprika and 1/2 teaspoon of cayenne pepper (optional)
Add the white wine to the pan to deglaze it
This is basically the action of adding a liquid to a hot pan which breaks up any of the bits left from searing which will add flavor to the sauce
Simmer 3-4 minutes so the alcohol cooks off
Next add in the olives
Let these cook for 2-3 minutes
Next we will add in the salsa, sofrito, smoked paprika and cayenne pepper
Sofrito is a spanish style sauce base that adds quite a wonderful flavor to many dishes
It is basically bell peppers, onions, garlic, jalapenos, tomato paste and cilantro cooked down and pureed
Click on our link to make your own Sofrito
Mix to incorporate all the ingredients
Bring this to a low simmer and cook for 5-6 minutes to allow the flavors to meld
Nestle the fish into the sauce and place in the oven
Cook for 5-6 minutes or until a knife can be easily inserted into the thickest part of the fish
Remove from the oven and sprinkle with fresh chopped parsley
Serve family style over a bed of white rice or with some crusty bread on the side and dig in!
Enjoy!!!
Simply Sundays! ~ Spanish Style Tilapia
Ingredients
2 pounds of tilapia
2-3 tablespoons of smoked paprika
kosher salt
ground black pepper
2 tablespoons of olive oil
For the sauce
1 cup of dry white wine (like a Chardonnay)
2 cups of salsa
1 cup of sofrito
1 cup of sliced spanish olives
1/2 tablespoon of paprika
1/2 teaspoon of cayenne pepper (optional)
chopped fresh parsley
Directions
Place the tilapia fillets on a parchment lined sheet pan and liberally rub them with the paprika on both sides. Then sprinkle them with a pinch of kosher salt and ground black pepper
Preheat your oven to 350 F. Add 2 tablespoons of olive oil to an oven proof pan over medium heat. Once the pan starts to lightly smoke add the fish to the pan. Sear for 2 minutes then gently flip. Sear another 2 minutes then remove and set aside
Add 1 cup of dry white wine to the pan to deglaze it. Scrape up any bits off the bottom of the pan. Simmer 3-4 minutes so the alcohol cooks off
Next add in the olives. Let these cook for 2-3 minutes. Add in the salsa, sofrito, smoked paprika and cayenne. Mix to incorporate all the ingredients. Bring this to a low simmer and cook for 5-6 minutes to allow the flavors to meld
Nestle the fish into the sauce and place in the oven. Cook for 5-6 minutes or until a knife can be easily inserted into the thickest part of the fish
Remove from the oven and sprinkle with fresh chopped parsley. Serve over a bed of white rice or with some crusty bread on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2019
All rights reserved