Category Archives: Seafood/ Fish

Seafood Gumbo D. Marie Style

February 14, 2015Seafood/ Fish, Soups/ Salads / StewsBeans, Crabmeat, Gumbo, langostinos, recipes, scallops, seafooddmariebates

I have only been to New Orleans once but that was enough to make me a fan of good down home Louisiana seafood gumbo. Nothing truly compares to the gumbo you get from the folks who created this delicious goodness. Although I have tried gumbo in several restaurants in the North East, I have not found one that can top the real down home version. Not even mine. However, my recipe will still make you want to go for a second bowl.

Rich with seafood, spicy and filling my gumbo may remind you of soft jazz and hot summer nights. That is what I remember from my trip to New Orleans.

Soft jazz, funky jazz, Cajun music and Zydeco flowed from every venue as we walked up and down the streets. The smells coming from the restaurants!?! What can I say except that my mouth was watering all day long.

If you ever have an opportunity to experience the culture and foods of New Orleans, take it. I am sure the trip will be memorable whether it’s because of the food, the music or the friendly “Nawlins” people. No matter what, you will remember…..

Seafood Gumbo D. Marie Style

Ingredients:
3 tilapia fillets cut into bite size pieces
1 lb lump crabmeat (remove shells)
1 lb langostinos
1 lb large sea scallops cut in half
2 lbs ex-large shrimp peeled and deveined
1 12 oz bottle of good Beer
1 cup chicken broth
2 tbsp olive oil

Veggies
¾ cup celery chopped
1 cup red pepper finely chopped
1 cup green pepper finely chopped
1 small jalapeno pepper seeded chopped
½ cup minced shallots
2 garlic cloves chopped
1 small onion chopped
½ cup fresh parsley chopped
1 15 oz can black beans rinsed
1 15 oz can small white beans rinsed

Spices
1 tbsp salt
1 tbsp black pepper
½ tsp Worcestershire sauce
1 ½ small cans tomato paste
½ tsp red pepper flakes
1 tsp dried basil
1 tsp oregano
1 bay leaf

1 cup of Okra is optional. If adding okra to the dish, trim off only the stem. Do not cut off the top of the okra or it will become slimy. Add along with seafood and gently stir into the Gumbo.

In a heavy pot heat oil over medium heat until hot. Saute red pepper, green pepper, celery, shallots, onions and garlic until onions are soft. Slowly stir in beer and chicken broth. Add Worcestershire, parsley, seasonings and tomato paste. Whisk until well blended. Add beans, fish, crabmeat, langostinos and scallops, . Place lid on pot and reduce heat to simmer for 30 minutes. Lay shrimp on top of mixture 15 minutes prior to serving and cook until they turn pink. Gently stir shrimp into gumbo mixture.

Grab a piece of crusty bread or cornbread and eat up!

Salmon and Penne Pasta

December 26, 2014Pasta and Grains, Seafood/ Fishpasta, penne pasta, recipes, salmon, seafooddmariebates

On days I want to be really healthy and stay away from red meat or pork “the other white meat”, I turn to my one true favorite – salmon. Since my hubby and son love pasta so much I knew if I added salmon to a pasta dish they would love it.

Preparing pasta is simple and so is fixing salmon. As long as you pick out a nice salmon fillet and have the right seasonings you will be golden.

The right seasonings means you need to pull together a combination of spices that will make the dish pop and your taste buds do a little dance in your mouth. A little heat from red pepper flakes or cayenne will usually wake up the taste buds but to make them dance you need more.

Garlic, capers, mixed peppers and lemon juice. Bitter, salty, sweet and sour. Something to tickle each taste bud and brighten up the dish. Splash a little cream into the mix and you will not be sorry you decided to make something healthy.

Salmon and Penne Pasta

Ingredients:
4 salmon fillets
1 box penne pasta
2 garlic cloves chopped
5 tbsp olive oil
2 tbsp starchy water from pasta
1 bag fresh baby leaf spinach
5 tbsp butter
1 tbsp capers
1 tbsp parsley
¼ tsp nutmeg
½ tsp seasoned salt
½ tbsp salt
½ tbsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
½ red pepper sliced thin
½ green pepper sliced thin
½ yellow pepper sliced thin
½ cup half and half
½ cup heavy cream
Juice from one lemon
½ tbsp lemon zest

Preheat oven to 400 degrees.

Prepare pasta al dente as directed on box. Set aside. Reserve 2 tbsp of starchy water from pasta.

Season salmon with salt, black pepper, garlic powder and smoked paprika. Place 1 tbsp butter on each salmon fillet. Bake for 15 to 20 minutes until cooked through but still moist. Set aside to rest.

Heat 1 tbsp olive oil to a small frying pan. Add fresh peppers and saute until slightly browned.

Melt 1 tbsp butter in a large frying pan along with olive oil over medium high heat. Add garlic and saute for 1 minute stirring constantly. Reduce heat to medium then pour in heavy cream along with half and half and starchy water. Simmer for 2 minutes then add sauteed peppers, capers, parsley, lemon juice, lemon zest and remaining seasonings. Stir to blend. Add spinach and let it wilt. Once spinach wilts stir in pasta to coat with sauce.

Place pasta in a bowl and top with salmon. Pour a little sauce over the salmon then enjoy.

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Spicy Tuna Salad

September 11, 2014Appetizers, Seafood/ Fish, Soups/ Salads / StewsSalad, tunadmariebates

Tuna is one of those foods you either love or hate. I actually love tuna but often forget about it when it comes to making a meal. Of course tuna is also one of those foods that requires lots of tender loving care to jazz it up and make it delicious.

I thought I would jazz up my tuna by making it spicy. A little cayenne for heat and a few sliced almonds helped to give the tuna salad a nice texture and an extra kick of flavor. Sometimes folks like to just have the basics when they fix tuna salad – eggs, mayo, salt and pepper. I like to mix it up with the crunch of celery, the sweetness of relish, the nuttiness of sliced almonds along with the usual eggs, mayo, salt and pepper.

One of the best things about tuna salad is that it can be turned into a few different recipes. You can eat it as a sandwich, use it to top a nice green salad, put it on crackers, add it to pasta or create an appetizer. No matter how you decide to eat tuna salad think about spicing it up and give your taste buds a reason to tingle.

Spicy Tuna Salad

Ingredients:
2 small cans of albacore tuna well drained
2 boiled eggs chopped
1 stalk celery diced
1 small can green chiles well drained
2 tbsp roasted red peppers chopped
1 tbsp Italian parsley chopped
1tsp dill
1 tsp salt
1 tsp black pepper
1 tsp cilantro
1 tbsp spicy brown mustard
2 tbsp mayonnaise
5 dashes hot sauce
½ toasted sliced almonds
Juice from 1 small lemon

…..
Mix all ingredients In a large bowl. Chill for 30 minutes. Enjoy as a sandwich, on crackers, on a green salad or a tasty appetizer.

Smoked Salmon Bites

September 11, 2014Appetizers, Seafood/ Fishappetizer, smoked salmondmariebates

On quiet Sunday mornings my hubby and I like to sit out on the porch and have a nice breakfast of bagels, smoked salmon and cream cheese. Smoked salmon bites are a version of those Sunday breakfasts put into one little bite.

Whenever we entertain family and friends it takes me a while to plan out the menu. I try hard not to serve the same ol’ thing to repeat guests and often rack my brain to come up with at least one new entree and appetizer for each party. There are always crowd favorites but sooner or later folks want something besides dip, chips and a veggie tray.

Smoked salmon bites pack a lot of flavor into one tiny bite. The first time I tried them out on guests I was pleasantly surprised that the smoked salmon bites went like hot cakes. I actually ran out of them in a short period of time and had to resort to putting together a small veggie tray.

The next time you have a few friends over try making these tasty little bites and see how your guests react. Better yet, give yourself a nice little treat on a quiet weekend while you work on the Sunday morning crossword puzzle.

Smoked Salmon Bites

Ingredients:

1 8 oz pkg smoked salmon chopped

1 pkg mini fillo pastry shells (thawed)

4 oz softened cream cheese

2 tbsp sour cream

2 tbsp capers

5 cherry tomatoes chopped

½ tsp finely chopped red onion

1 tsp parsley

1 tsp dill

1 tsp spicy brown mustard

½ tsp black pepper

½ tsp salt

3 dashes hot sauce

Add all ingredients except pastry cups to a large bowl except fillo shells. Gently combine the ingredients but do not over mix. Fill each pastry cup with some of the salmon mixture. Top with a small sliver of red onion or parsley.

Endive Stuffed with Shrimp Salad

August 17, 2014Appetizers, Seafood/ Fish, Soups/ Salads / Stewsendive, Salad, shrimpdmariebates

Have you ever experienced riding along and all of a sudden you get a great idea and have to scramble around for a piece of paper so you can write it down? That is what happened when I thought of making a shrimp salad then stuffing it into endive. Because life is so busy right now I have to write down my ideas or they fly out the window and may or may not come back home.

My hubby and I were driving back from a basketball tournament and I was trying to create new recipes for dmariedining.com when I started thinking about seafood and a different way to present a nice light seafood salad. I don’t know why the thought of endive popped into my head since I had never worked with it before. I just wanted something that would be easy to make, pleasing to the eye and wonderful to eat.

The combination of the shrimp salad and endive created a cool refreshing appetizer that makes you want more. The first time my daughter taste tested this for me it left her speechless for a few seconds. When she finally did say something she told me it was a hit!

For a light crisp appetizer consider making endive stuffed with shrimp salad. This will be a hit at any party and is pretty simple to make. So try this recipe the next time you have a few friends over and you want to show off your new culinary skills.

Endive Stuffed with Shrimp Salad

Ingredients:

1 lb shrimp

2 boiled eggs chopped

1 stalk celery diced

1 tbsp red onion diced small

1 tbsp parsley chopped

1 tbsp spicy brown mustard

1 tbsp old bay seasoning

1 tsp dill

2 tbsp mayonnaise

1 tsp red pepper flakes

1 tsp salt

1 tsp black pepper

pinch sugar

Juice from 1 small lemon

Add salt to 1 quart of water and bring to a boil Add shrimp and cook until shrimp are pink and cooked through. Let cool then peel and dice shrimp. Pour lemon juice and set aside. Combine shrimp with lemon juice and remaining ingredients to a large bowl. Chill for 30 minutes.

Separate endive leaves and stuff with shrimp salad. Garnish with dill and lemon zest.

Fishermen’s Stew

August 7, 2014Seafood/ Fish, Soups/ Salads / StewsFish, scallops, shrimp, Stewdmariebates

My Mom celebrated another birthday recently and we are all grateful that she did. As our parents get older it is nice to spend time together and celebrate life, family and love. For my mom’s birthday I thought I would fix her a special meal and use her as a guinea pig for a new dish at the same time. She loves seafood so I decided to have fish as the centerpiece of the meal

Both my parents grew up fishing in the south so you can only imagine what I learned to do when I was old enough to hold a fishing pole. There were many weekends we loaded up the car and cast our poles out on a pier or lake in a nearby town. One of the best parts of going fishing was preparing the day before we went. My dad and I would walk down to the compost pile in a nearby field and dig for worms. No, I was not afraid of worms and found them to be quite interesting. Besides, if I was going to fish I had to learn how to bait my own hook. We created a lot of fond memories fishing together and trying to out do each other by catching the biggest fish. If we were fortunate, we would catch enough fish to last a few weeks to keep in the freezer. Thursdays was fish fry day and we would have it with either fried potatoes or grits, hot sauce and a slice of bread (told you I was a southern girl at heart).

I came up with the idea of fishermen’s stew because there was one southern dish my mom liked to fix that I could never bring myself to eat. Fish head stew. Yes, you actually cook and eat the fish heads in a stew. Me? I only like the parts that are used for fillets.

Fishermen’s stew is a combination of fish, shrimp and scallops in a flavorful broth. I would suggest you use a firm white fish or catfish. I used two types of fish just to shake things up. If you really want to make it a hearty dish you can add diced potatoes or corn sliced off the cob.

Thanks mom for inspiring me to make a wonderful stew and for teaching me how to fish.

Happy Birthday !!!

Fishermen’s Stew

Ingredients:

1 lb of tilapia cut into chunks

1 lb of halibut or cod cut into chunks

1 lb of shrimp peeled and deveined

1 lb scallops

1 large onion sliced thin

1 large green pepper sliced thin

2 14 oz cans fire roasted tomatoes

1 tbsp ground cumin

1 tbsp chopped parsley

1 tbsp salt

1 tbsp ground black pepper

1 tsp seasoned salt

1 tsp old bay seasonings

1 tbsp smoked paprika

2 tbsp lemon juice

2 tbsp olive oil

1 tsp minced garlic

1 tsp cilantro

½ tsp red pepper flakes

½ cup fish broth or chicken broth

1 14 oz can lite coconut milk

Optional:

diced potatoes

corn sliced off the cob

Stir together lemon juice, seasoned salt, pepper, garlic, cumin and paprika in a large bowl. Add fish and shrimp and toss to coat. Cover and refrigerate for 20 minutes.

Heat olive oil in a large pot over medium high heat. Add onions and saute for 2 minutes. Reduce to medium heat and add peppers, tomatoes, remaining seasonings and broth. Cook for 5 minutes then add fish and shrimp. Pour coconut milk over the mixture and stir gently. Cover and reduce heat and let simmer for 20 to 25 minutes until the fish is cooked through and the shrimp turns pink.

Shrimp and Grits

June 24, 2014Pasta and Grains, Seafood/ Fishgrits, shrimpdmariebates

You would think that I have eaten shrimp and grits for most of my life since I am part southern girl. But, the truth is I just discovered shrimp and grits about 4 or 5 years ago while having lunch with my in-laws. My brother and sister in-law came to the east coast on business so my hubby and I drove down to Washington, DC to meet them. We don’t often get to see our mid-west family so it was great to sit around and catch up on what our kids were doing and life in general.

During our very long chat a chorus of stomach growling could be heard loud and clear. It didn’t take too long for us to decide we needed to get some lunch and stop the hunger-music-blues. We found a wonderful restaurant with an interior garden full of tall trees and huge leafy plants. I can’t remember what I had for lunch but I definitely remember the shrimp and grits my sister-in-law ordered. The smell of the shrimp was intoxicating and because she is a wonderful person my sister-in-law let me taste her shrimp and grits. I instantly became a fan!

Trying to recreate the shrimp and grits I had in DC became my goal when we got home. What I finally came up with may not taste exactly like the shrimp and grits I discovered in DC but I must say it is pretty good. The flavors are well balanced with smoky flavors and a hint of spiciness.

Thanks Sis for introducing me to a fantastic dish and awakening me to more of my southern roots.

Shrimp and Grits

Ingredients:

1 1/2 lb of large shrimp peeled and deveined

2 slices of bacon sliced

2 14 oz scans fire roasted tomatoes

¼ cup green onions sliced

2 tbsp flour

2 tbsp butter

1 tsp chopped fresh parsley

1 tbsp chopped garlic

1 tsp black ground pepper

2 tsp salt

½ tsp old bay seasonings

½ Adobo seasoning

½ tsp cayenne pepper

½ cup diced green pepper

½ cup diced red pepper

½ cup diced onion

2 cups of water

1 cup low sodium chicken stock or broth

½ cup half and half

1 cup coarsely ground grits

1 cup shredded sharp white cheddar cheese

Juice of 1 lemon

Bring water and 1 teaspoon of salt to a boil. Stir in half and half then add grits and reduce to medium heat. Cook until thick and tender approximately 15 to 20 minutes. Add cheese and stir until melted and well blended. Set aside and keep warm. Add a little milk if needed to thin out grits.

In a bowl mix shrimp, remaining salt, pepper, cayenne pepper and lemon juice. Set aside.

In a large skillet cook bacon until crispy over medium heat. Remove bacon and drain on a paper towel. Add butter and garlic to bacon drippings. Stir in flour. Reduce heat to medium low and stir roux until dark brown. Be careful not to burn the roux. Whisk in chicken stock then add peppers, onions and shrimp. Cook until veggies are softened and shrimp are pink but not tough.

Place grits into individual bowls and top with shrimp mixture. Sprinkle with crumbled bacon, green onions and parsley.

Enjoy!

Orzo and Shrimp Salad

May 26, 2014Pasta and Grains, Seafood/ Fish, Soups/ Salads / Stewsorzo, Salad, shrimpdmariebates

I have to admit something upfront. This recipe is an adaptation of a salad I tasted at my grandson’s birthday brunch. However, I do not feel too guilty because I think most recipes are a take on some other recipe floating around the cooking stratosphere. At some point in time haven’t we all taken a recipe we liked and did something a little different to make it our own? Yes, admit it. You have. Of course, I will give my daughter-in-law credit for giving me the idea for this shrimp pasta dish. Thanks Nat!

Orzo shrimp salad is one of those pasta dishes that is light but filling so it can be used as a side dish or as a main course. The first time I made this pasta salad we had it as a main course with a nice mixed green salad on the side. The next day we had the leftovers as a side dish with my teriyaki salmon recipe.

This one will be a crowd pleaser and can be made to accommodate both vegetarians and non-vegetarians at any party. Just leave out the seafood. The salad will still be tasty and will have folks coming back for seconds!

Orzo and Shrimp Salad

Ingredients:
2 cups orzo pasta
2 lbs raw shrimp peeled and deveined
8 cherry tomatoes cut in half and sliced
½ cup diced tomatoes
2 baby cucumbers peeled cut in half and sliced
2 tbsp butter
1 tbsp oil
1 tsp salt
1 tsp seasoned salt
1 tsp black pepper
1 tsp fresh chopped flat parsley
1 tsp fresh chopped dill or dried
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ cup Gazebo Room Greek Salad Dressing and Marinade
½ cut feta cheese
Juice from 1 lemon

Optional:
¼ tsp red pepper flakes
½ tbsp scallions
½ cup Italian dressing

Prepare orzo according to package. Set aside and let cool. Rinse shrimp and place in a bowl. Sprinkle with seasoned salt. In a large frying pan melt butter and oil over medium high heat. Add shrimp to pan and cook until pink. Remove from pan and place in bowl. Pour lemon juice over seafood.

In a large bowl add pasta, seafood with juice, feta cheese, veggies and seasonings. Top with salad dressing and mix until well blended. Serve at room temperature or chilled.

Sole to Soul

May 25, 2014Seafood/ FishCrabmeat, Fishdmariebates

I have always thought of food as the “glue” that holds families together. In our family, and I am sure in many other families, food is often the centerpiece of special gatherings whether big or small. Food brings people together to create wonderful memories and enrich the soul. Some of my fondest memories are of bonding with my mom while preparing dinner every day or when we would plan out a big family Christmas dinner. I remember how my mom would measure out every thing she used in a dish even though she had made it a hundred times. To this day she still measures out every ingredient just to make sure she gets it right. I on the other hand usually measure by sight or by how much I “think” should go into a recipe. My cooking is about experimenting and trying different things to give an ordinary dish a slightly new taste.

I thought of my Sole to Soul recipe while watching a cooking show featuring how to prepare fish in the most traditional way by just baking it with a pat of butter. Boring……….!!! In my opinion, food should nourish both the body and the soul. Plain ol’ fish may nourish the body but does nothing for my soul. However, when I added capers to a lemon butter sauce and a little spice to a nice piece of sole it gave it a kick, jazzed up my spirit and definitely warmed up my soul.

Memories …

If you keep a memory
let this be one
There’s nothing more precious
than the elements of love
Remember on those chilling nights
the gifts we often gave
Laughter, smiles, tender love
and dreams along the way

D. Marie

Sole to Soul

Ingredients:
4 Sole fillets (use flounder if sole is not available)
1 tbsp fresh flat parsley chopped
Juice from 3 lemons
1 tbsp lemon zest
1 cup flour
1 cup frying olive oil or vegetable oil + 1tbsp of oil
1 tbsp capers
½ stick butter
1 tsp pepper
1 tsp salt
¼ tsp cayenne pepper
½ tsp old bay seasoning
2 tsp dill

Preheat oven to 325 degrees.

Pour 1 cup of oil into a large frying pan over medium high heat until very hot.

Rinse fish and pat dry and lay on a sheet of wax paper. Season with salt and pepper. On a plate mix together flour, garlic powder, ½ tsp salt, ½ tsp pepper, old bay seasoning and smoked paprika. Coat each fillet with seasoned flour and place in hot frying pan in batches. Brown until crispy on one side then turn fillet to brown on the opposite side. Place on a layer of paper towels to drain then place in a long casserole dish.

Pour off oil from frying pan. Return to stove and reduce to medium heat. Melt butter along with 1 tbsp oil then add lemon juice, lemon zest, parsley, cayenne pepper and capers. Stir for one minute then pour mixture over fish. Sprinkle with paprika and bake for 10 minutes. Base with pan juices after 5 minutes to prevent fish from drying out. Remove from oven and serve.

Teriyaki Salmon

May 16, 2014Seafood/ Fishsalmon, teriyakidmariebates

Does anyone else out there have a “go to” meal? I think everyone should have at least one meal they can pull out of their mental file and know it will be perfect without much fuss. My “go to” meal is teriyaki salmon with noodles and sauteed asparagus.

Salmon. What can I say about salmon? Besides being one of the healthiest fish to eat because of the omega 3 fatty acids it provides, salmon tastes fantastic! Just a few seasonings and lemon brings out the natural flavor of salmon. Adding a nice teriyaki sauce just enhances the flavors and brightens up the fish. I have tried a lot of different teriyaki sauces but have fallen in love with a spicy teriyaki sauce from Culinary Circle called Shanghai -Inspired Five Spice Teriyaki Marinade & Dipping Sauce. The sesame and ginger in this sauce are well balanced and does not overpower the salmon.

There are several types of salmon (pink salmon, king salmon, sockeye and more) each with a different taste, coloring and fat content. Pink salmon is the most common and has a lower fat content than others like king salmon which has a very high fat content. I prefer pink salmon and look for well marbled fillets which helps keep the salmon moist while cooking. To add another layer of moisture buy salmon with the skin still in tact which will also retain moisture in the fish. No matter what type of salmon you choose it takes less than 30 minutes to prepare and will be both delicious and healthy. So if you need a “go to” meal to add to your mental file for a quick and easy dinner, think about teriyaki salmon. Your family and friends will love it.

Teriyaki Salmon

Ingredients:
2-3 fresh salmon fillets
1 tsp old bay seasoning
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp dill
½ tsp parsley
½ cup teriyaki sauce
½ stick of butter melted
½ tsp smoked paprika
Juice of 1 lemon

Preheat oven to 375 degrees.

Rinse salmon and pat dry. Place on a broiler pan or in a long casserole dish. Pour lemon juice and melted butter over each fillet. Season with salt, pepper, garlic powder, old bay seasoning and smoked paprika. Bake for 8 – 10 minutes. Remove from oven and top with teriyaki sauce. Bake an additional 5-7 minutes. Remove from the oven and let salmon rest for 3 minutes then……

Enjoy!

dmarie-dining

Healthy, Quick and Easy

Category Archives: Seafood/ Fish

Seafood Gumbo D. Marie Style

Salmon and Penne Pasta

Spicy Tuna Salad

Smoked Salmon Bites

Endive Stuffed with Shrimp Salad

Fishermen’s Stew

Shrimp and Grits

Orzo and Shrimp Salad

Sole to Soul

Teriyaki Salmon

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