Shell on Shrimp Hearty Tomato Stew
Moroccan Prawns
Moroccan Prawns
Servings 2 People
Ingredients
- 1 lb peeled and de-veined prawns
- 24 Green Pimento Stuffed Olives
- 2/3 c White Wine
- a pinch of saffron
- 1 tsp garlic chopped
- 1 tsp Lemon Zest finely grated
- 2 Tbsp Parsley chopped
- Salt and Pepper
- 1 large red onion
Instructions
- Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley.
- Form the prawns into circles putting an olive in the center.
- Place the items on the stick in an onion, prawn, and onion pattern.
- Cover with the marinade and chill overnight.
Notes
Don't leave the prawn with the shells and tails on-- they catch on fire.
Whole Tilapia Escabeche
Whole Tilapia Escabeche
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Whole Tilapia
- Flour
- Oil
- 1 pc Yellow Onion
- 1 pc Green Bell Pepper
- 1 pc Red Bell Pepper
- 1/4 tsp Thyme
- 2 Tbsp Vinegar
- 1/4 c Chicken Broth
- 1/4 c White Wine
- Salt and Pepper to taste
Instructions
- Rinse the fish, pat dry.
- Score the fish on both sides with a deep "tick- tac-toe" cut.
- Season with salt and pepper and coat with flour.
- Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
- Saute the onions and peppers until limp-add all other items, bring to a boil.
- Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.
Notes
Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.
Valencia Baked Sardines
Valencia Baked Sardines
Ingredients
- 2 pkg Sardines thawed and cleaned
- 2 Tomatoes diced
- 1 Onion diced
- 3 Tbsp Garlic chopped
- 1/2 cup White Wine
- 1 tsp Fennel Seed
- 2 Oranges
Instructions
- Lay out the sardines in an ovenware pan and sprinkle with salt and pepper.
- Scatter all the other ingredients over them except the oranges.
- Cut the oranges into quarters, squeeze the juice over the fish, and place the skins in the pan.
- Cover with foil and bake at 400 for 30 minutes.
Notes
Can be served hot, warm, or room temperature.
- 1
- 2
- 3
- …
- 9
- Next Page »