I recently told you what were the best kinds of seafood to eat. Now I need to help you out with some good recipes for seafood. First, we need to take a little bit of fear out of cooking. Over the years Seafood has been notorious for being one of those food groups that people often look at it as being intimidating. Several things may factor into this the Rarity of seafood being seasonal the price of the seafood and if you live in a landlocked state you simply may not see that much seafood or variety. So rule number 1 it's supposed to look that way if family members and guests are not helping you prepare your meal that should be your standard line. If you're like me many times you will ask your Chef or host to share the recipe with you many of them will, however, they practice this for a number of years they may have perfected their technique and have a very good-looking presentation. That being said every time you prepare a recipe think of it as practice for the next time. The majority of most seafood can be prepared in under an hour the worst thing that any cook can do is to overcook their Seafood. So I'm going to give you some simple Surefire recipes and we're going to keep it simple. Not to overwhelm you let's start with these two recipes. I would suggest practicing them a couple of times and getting your feel for them if you are going to entertain or make them for a dinner party. Please keep in mind that's a very first time you attempted to ride a bicycle you probably use training wheels so let's use the training wheels and get started. If you need more tips or advice call us 720-331-4525 happy to help you.
The recipe we are going to give you Salmon With Brown Sugar and Mustard Glaze
3 tablespoons of light brown sugar
1 tablespoon of honey
2 tablespoons of butter
1 quarter cup of Dijon mustard
2 tablespoons of soy sauce
2 tablespoons of olive oil
1 tablespoon of finely ground ginger vegetable oil
Salt and freshly ground black pepper
8 salmon fillets roughly about 6 oz each
Directions 1. On a side burner, melt brown sugar, honey, and butter in a small saute pan over medium to high heat. Remove from the Heat and whisk in Dijon mustard, soy sauce, olive oil, and Ginger. Let cool. 2. Preheat your grill to medium Heat. Brush salmon with vegetable oil and season with salt and pepper to your taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes two medium, turn once after 5 or 6 minutes so you have the perfect grill marks.
Chef's notes make sure to oil your grill or use 100% reusable non-stick Grill sheets
Tuscan-Style Grilled Tuna Steaks
Ingredients 4 fresh tuna steaks, 8 ounces each, 1-inch thick 1 lemon, zested 3 sprigs fresh rosemary, about 2 tablespoons leave stripped from stem Handful flat leaf parsley 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning Extra-virgin olive oil, for cookingServing suggestions: Mixed green salad dressed with oil and vinegar
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over high setting on an indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Grilled Stuffed Portobellos:
Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium-high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under a tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in the oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.