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Transform your favorite fish into a delicious meal!

By Melinda, on May 3rd, 2011%

Easy Fish Recipes is a site dedicated to those who are seasoned fish lovers and those looking for general fish recipes to feed the ones in your family that are not believers yet.

Easy Fish Recipes not only features great recipes but some wonderful tips on how to select the right fish and how to clean and prepare it.

Pictured: Crispy Mexican Tacos with Tasty Tilapia

Bon appetite!

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Creamy Shrimp Pesto

By Melinda, on March 27th, 2011%

Creamy Shrimp Pesto

Love this recipe from AllRecipes.com! Be sure to check out all the rave reviews and custom versions. I love it with cheese tortellini! Yum! Yum!

Ingredients:

  • 1 pound linguine pasta
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1/2 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
  • 1/3 cup pesto
  • 1 pound large shrimp, peeled and deveined

    • Directions:

    1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
    2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
    3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
    4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

      5. Nutritional Information:
      Amount Per Serving Calories: 646 | Total Fat: 42.5g | Cholesterol: 211mg

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    Is Sea Salt Better For Your Health Than Table Salt?

    By Melinda, on March 1st, 2011%

    Sea salt and table salt have the same basic nutritional value — both mostly consist of two minerals — sodium and chloride. However, sea salt is often marketed as a more natural and healthy alternative. The real differences between sea salt and table salt are in their taste, texture and processing, not their chemical makeup.

    Sea salt is produced through evaporation of seawater, usually with little processing, which leaves behind some trace minerals and elements depending on its water source. These insignificant amounts of minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels.

    Table salt is mined from underground salt deposits. Table salt is more heavily processed to eliminate trace minerals and usually contains an additive to prevent clumping. Most table salt also has added iodine, an essential nutrient that appears naturally in minute amounts in sea salt.

    By weight, sea salt and table salt contain about the same amount of sodium chloride. Your body needs only a couple hundred milligrams (mg) a day to stay healthy, but most people get far too much — mostly from sodium in processed foods. So regardless of which type of salt you prefer, keep sodium consumption between 1,500 and 2,300 mg of sodium a day if you’re a healthy adult. People with high blood pressure, African-Americans and anyone middle-aged or older should aim for the low end of that range.

    -Katherine Zeratsky, R.D., L.D.
    Mayo Clinic Nutritionist

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    Coconut (Un-) Fried Shrimp

    By Melinda, on February 7th, 2011%

    Coconut Shrimp

    “These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded and then baked rather than deep-fried.”

    Prep time: 18 minutes
    Cook time: 5-7 minutes

  • 1/4 cup orange marmalade
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon ground red pepper, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup sweetened flaked coconut
  • 2 tablespoons canola oil
  • 1 1/2 pounds large shrimp (about 24), peeled and deveined

    • 1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.

    2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.

    3. Place shrimp in bag with flour mixture; shake to coat well. dip shrimp in egg white mixture and roll in coconut mixture.

    4. Please a wire rack inside a large baking pan. coat baking rack with cooking spray. Arrange shrimp in a single layer on rack and back at 375 degrees for 5-7 minutes or until golden brown and cooked through.

    5. Serve with sauce. Makes 4 servings (6 shrimp and 1 tablespoon sauce).

    Each serving: 13g fat, 3g saturated fat, 168mg cholesterol, 22g protein, 32g carbohydrates, 1g fiber, 613mg sodium

    This fabulous recipe is from the February 2011 issue of Coastal Living Magazine.

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    Shrimp Salad

    By Melinda, on January 18th, 2011%

    Shrimp Salad

    Not only is this a delicious recipe, it brings back great memories with friends on North Captiva. So many wonderful memories revolve around getting together with best friends, special places and good food!

    4-5 pounds shrimp – cooked and peeled
    2 cups sliced water chestnuts
    1/2 cup chopped green onions
    1/2 cup diced celery
    Pea pods (optional)
    1 cup toasted slivered almonds.

    Mix together:
    1-1/2 cups mayonaise
    4 tsp curry
    4 Tbsp soy sauce

    Mix all above together and Enjoy!

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    Fish Chowder

    By Melinda, on December 13th, 2010%

    Vietri Bellezza Fish

    This is a favorite dinner on cool winter nights! And always make enough for leftovers because it is even better the second day!

  • 2+ cups water (enough to cover potatoes)
  • 4-5 strips bacon
  • 1 pint half & half
  • 1 cup finely chopped onion
  • 1 cup chopped celery
  • 2 tsp. parsley
  • ½ – ¾ tsp. dill
  • 1 tsp. salt
  • ¼ – ½ tsp pepper
  • 4 cups chopped potatoes (small pieces)
  • 1½ – 2 pounds fish (haddock or cod), cut into chunks

    • Cook bacon. Remove from pan and crumble. Save 3-4 tsp. of bacon fat to cook onion and celery. Add a little water to the fat and cover (steam and cook until tender). Add potatoes, water, bacon and seasonings to onion and celery. Place fish chunks on top. Cook covered until potatoes are done and the fish flakes. When fish starts to flake, break it up into small pieces. Stir and let cool (be sure fish is well cooked). Before serving, heat up and add 1 pint half & half (do not boil). Add more pepper if needed. For a thinner consistency add a little water.

    Sometimes we add a few chopped scallops and shrimp (which can be cooked with the fish).

    Serve with a salad and french bread.

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    Cooking at Sea

    By Melinda, on October 14th, 2010%

    Boat Galley

    I came across this posting on AllRecipes.com – The Galley Kitchen: Boat. Great ideas on using space, meal planning, cooking tips, equipment and safety and some yummy boating recipes. And check out their suggestions for a well-stocked galley.

    Did you know Boat U.S. has a cooking site? I didn’t – looks interesting. Check out Boat U.S. What’s Cooking, featuring the stories and recipes from one of the boating world’s most accomplished cooks, Lori Ross.

    With a little planning you can cook some fantastic meals in a tiny “kitchen”.

    What is your favorite tip for cooking or food prep on a boat?

    A couple of other ideas:

  • Freeze meat ahead of time. It will last much longer.
  • Washing your fruits and vegetables beforehand will save on water.
  • Making and freezing casseroles that include meat, potato and veggies all in one make for an easy meal.
  • Cook bacon at home and freeze. Very messy to cook on the boat but it is great to have eggs and bacon in the morning or BLT’s for lunch.
  • Bring hard boiled eggs. Perfect for a quick breakfast or for egg salad.
  • Grilling is the best way to cook. No pans :-)
  • Canned diced tomatoes should always be on hand. Add them to pasta or serve over fish or chicken. An easy way to spice up a meal.
  • A barbecue, roast chicken that you buy all cooked at the grocery store is so easy. You might even get dinner and a couple of lunches out of one.
  • Use quick cooking rice or couscous.
  • Paper plates are tempting – no cleanup, BUT we should all try to “Be Green”

    • Share your ideas!

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    Baked Scallops

    By Melinda, on September 13th, 2010%

    Wilton Armetale Scallop TrayWho doesn’t love scallops? This recipe is so easy and yummy!

    • 1 pound scallops
    • Butter, melted
    • Mild cheddar cheese, grated
    • Bread crumbs

    Place scallops in buttered baking dish – position so they don’t touch. Drizzle each scallop with melted butter. Sprinkle cheese over scallops and cover with bread crumbs.

    Bake 40-45 minutes at 350º

    Serves 4 – 6

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    Stuffed Clams

    By Melinda, on August 26th, 2010%

    Stuffed ClamsStuffed Clams aka Stuffed Quahogs

    2 cans (8oz. each) minced clams and liquid
    2 tbsp. minced onion
    2 tbsp. chopped green pepper
    ¼ cup chopped celery
    4 tbsp. butter
    ½ tsp. dry mustard
    ¾ cup Pepperidge Farm Stuffing (dry bread crumbs )
    Dash of pepper
    ½ tsp. hot peppers (red pepper flakes)
    Crumbled bacon

    Combine all ingredients except the stuffing and cook until the celery is tender (about 5-10 minutes). Mix in stuffing and spoon into greased clam, quahog or scallop shells. Bake at 350 degrees for 20 minutes. Serves 6. Can be frozen. Thaw and bake.

    If you don’t have the shells, try rolling the stuffing mixture into small balls. To make ahead of time, place them on a cookie sheet and freeze. When frozen, store in a freezer bag. Makes a nice and easy appetizer!

    What is your favorite recipe for stuffed clams/quahogs?

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    Tea Time

    By Melinda, on August 10th, 2010%

    iced teaA summer-time classic, nothing quenches your thirst on a hot day like iced tea. This is a favorite!

    Raspberry Iced Tea

    • 2 quarts cold water
    • 3/4 cups sugar
    • 6 ounces frozen unsweetened raspberries
    • 5 tea bags
    • 4 tbsp lemon juice

    Bring the water and sugar to a boil. Remove from the heat and stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.

    Pour the tea to a pitcher. Refrigerate until chilled. Serve over ice.

    Yields 8 servings (2 quarts).

    This is so good you might want to double the recipe!

    What is your favorite iced tea recipe?

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