Tag Archives: seafood

Salmon with Pomegranate Salsa

I love to prepare healthy fish dishes in the winter, particularly recipes that use fruit (so I can pretend it isn’t freezing outside).  This is one of my favorite fish/fruit preparations and find it is best with salmon, although firm white fish will also work.

Marinated Salmon

Ingredients:

  • 1LB     Salmon fillets (4 fillets, preferrably wild salmon, can substitute bass, cod or snapper)
  • 2 TB    Lucini Garlic-Infused Extra-Virgin Olive Oil
  • 1 tsp   Cayenne Pepper (can substitute chili powder or paprika)
  • 4 TB    Lime Juice (fresh, can substitute orange juice)
  • 1/3 C  White Wine
  • Salt
  • Black Pepper
  • 1 C       Pomegranate arils (seeds)
  • 1 TB    Jalapeno Pepper (seeded and chopped small)
  • 1/2 C  Yellow Bell Pepper (chopped small, can substitute red or green, but yellow is the best visually)
  • 1/4      Onion (chopped small, if you have time, allow the onion to sit for 10 minutes in ice-water, then drain well)
  • 1/4 C  Cilantro (fresh leaves, chopped small)
  • 2 TB    Lucini Basil-Infused Olive Oil
  • 2 TB    Lucini Pinot Grigio White Wine Vinegar
  • 3 TB    Lucini Extra-Virgin Olive Oil

Preparation:

Combine the garlic-infused olive oil, garlic, cayenne pepper, 2 TB lime juice, white wine and salt.  Mix well in a bowl large enough to hold the fish.  Add the fish and allow to fish marinate for 1 to 2 hrs.  Meanwhile to prepare the pomegranate salsa — combine the pomegranate,  2 TB lime juice, onion, cilantro, jalapeno peppers, vinegar and basil olive oil.  Add salt, pepper and more lime juice to taste.  Mix the salsa well and let it rest refrigerated until ready to use.  Heat the remaining 3 TB olive oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets.   Serve with the pomegranate salsa.

Linguini Aragosta Fra Diavolo (Spicy Lobster) – Feast of the Seven Fishes

Ingredients:

  • The meat from 2 (approximately 2 pound) Lobsters
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 2 TB    Garlic (minced)
  • 1/2 tsp Hot Pepper flakes
  • 1/2 C  White Wine (dry)
  • 2 C  Lucini Organic Plum Tomatoes
  • 4      Anchovies  (chopped coarsely)
  • 2 tsp Oregano (dried)
  • 2 TB  Salt
  • 1 LB   Linguini (or Fettucini, Spaghetti, etc.)
  • 3 TB   Italian (flat-leaf) Parsley (chopped coarsely)
  • Black Pepper (fresh, ground)

Preparation:

Place a large Dutch oven over medium heat, and when it is hot, add the olive oil.  Add the garlic and stir until golden, about 2 minutes.  Add the hot pepper and lobster meat and cook, stirring, for 5 minutes.

Add the wine and tomatoes to the pot and bring to a simmer.  Add the anchovies and oregano and stir well.  Transfer the pot to the oven and cook until the sauce has thickened, 6 to 7 minutes.  Remove from the oven.

While the sauce is cooking, fill a 10-quart stockpot to half with water and bring to a boil over high heat.  Add the salt.  Add the pasta, stir, and cook until al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the pasta to the pot of sauce.

Add the lobster meat and parsley to the sauce and simmer for 2 minutes. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.  Season with salt, pepper and hot pepper flakes (or Lucini Chili-Infused Extra Virgin Olive Oil).

Cacciucco Livornese – Fish Stew (Feast of the Seven Fishes)

The idea here is to use 2 pounds total of a variety of fish, so if you cannot find (or don’t like) one of the fishes below, just replace it with something that works for you.  When preparing a variety of dishes, a great time/effort/stress saver, is to include a stew.

Ingredients:

  • 1             Onion (medium, peeled, chopped coarsely, about 3/4 C)
  • 3 TB      Garlic (peeled, chopped coarsely)
  • 1/4 C    Parsley (remove most of the stems)
  • 3 TB      Basil leaves
  • 1/2 C    Lucini Extra Virgin Olive Oil
  • 1/2 C    dry white wine
  • 2 C         Lucini Organic Tuscan Plum Tomatoes (chopped coarsely)
  • 2 C         Stock (fish or seafood stock would be optimal, but vegetable and poultry will work as well)
  • 2 TB      Lucini Pinot Noir Vinegar
  • 1/2 tsp Salt (sea)
  • 1/2 LB  Squid (cleaned very well, cut into 1-inch rings, octopus or even shucked clams can substitute)
  • 1/2 LB  Swordfish (skin removed, cut into 1-inch cubes)
  • 1/2 LB  Shrimp  (shelled – I use U/20)
  • 1/4 LB  Scallops
  • 1/4 L B Sole (or another firm white fish, cut into 1-inch pieces)
  • 2 TB  Lucini Lemon-Infused Extra Virgin Olive Oil
  • 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
  • 8        slices of Bread (1-inch tick, toasted)

Preparation:

Mince the onion, garlic, parsley and basil together.  Heat the oil in a heavy-duty pot and stir in the minced vegetable mixture.  Cook over low heat until the ingredients soften (about 5 minutes).  Raise the heat to high, pour in the wine and cook until reduced by half.  Lower heat and stir in the tomatoes, stock and salt.  When bubbles just begin to appear on the sides of the pot, add the fish and then cook just until the fish turns opaque or whitish looking and flakes easily with a fork, and the shrimp have turned pink.  Meanwhile, toast several slices of bread and rub them with a garlic-infused oil.

Stir in the chili and lemon oils and correct the salt, pepper and vinegar, if necessary.  Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the cacciucco over them, and serve.

Sicilian Shrimp (Gamberoni Siciliana) – Feast of the Seven Fishes

This dish is often served as of the attractions in the Feast of the Seven Fishes.

Ingredients:

  • 1 LB    Shrimp (peeled, de-veined, large shrimp – 20count – are best)
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 1           Red Onion (medium, diced)
  • 1           Bell Pepper (medium, diced)
  • 1/2 jar  Lucini Organic Diced Tomatoes (12-14 ounces)
  • 1 TB     Pine Nuts
  • 1 TB     Raisins (golden are preferrable)
  • 1 TB     Capers (rinsed well)
  • 1/2 C   White Wine (your favorite Sicilian white or Pinot Grigio)
  • 1 tsp    Orange Juice (fresh)
  • 1/4 tsp Cumin (fresh, ground)
  • 2            Bay Leaves
  • 1/2 tsp Red Pepper (dried)
  • Salt
  • Black Pepper (freshly ground)

Preparation:

Heat the olive oil over medium-high heat until almost smoking.  Add the onion and bell pepper and cook until softened.  Add the tomatoes, pine nuts, raisins, capers, wine, juice, cumin, bay leaf and red pepper and bring to a boil.  Turn down to simmer and add the shrimp.  Cover and cook the shrimp for 5-7 minutes until cooked through.  Remove from the heat and season with orange juice, salt and pepper to taste.

Adapted from Anna Tosca Lanza

Oyster Casserole

Ingredients:

Preparation:

Preheat oven to 400°F.  Spread olive oil evenly over the bottom of a 2-quart baking dish.

Whisk together the eggs, cream, milk, lemon oil, scallions, parsley, and black pepper in a medium bowl.   Gently stir in the oysters and crushed crackers.

Pour into baking dish and bake until the custard is set and top is golden, 20 to 30 minutes.

Shrimp & Grits

Ingredients:

Preparation:

Salt the water well and bring to a boil.   Add the grits and cook until all of the water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in the cheese, garlic and lemon infused olive oils.

Clean the shrimp and pat dry.  Fry the bacon in a large skillet until browned; remove and discard or save for another use.  Remove 1 TB of bacon fat and add to the grits.  Add the shrimp to the remaining grease.  Cook until the shrimp turn pink. Add the parsley and turmeric – saute for 3 more minutes.

Spoon the grits into a serving bowl, add the shrimp and mix well.

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well.

Salmon with Cucumber Vinaigrette

Salmon is one of my favorite fishes (especially Wild Salmon) to cook and eat.  It is very versatile – great poached, sauteed or grilled, in a cream sauce or lightly spiced with a spritz of lemon.  This preparation is incredibly simple – just 3 ingredients and 3 steps.  Jazz up Lucini’s award-winning Cucumber Vinaigrette with some fresh dill, spread it on the salmon and bake.  That’s it!!  The dish is guaranteed to impress your friends and family.  (Who says you have to divulge your secret sauce?)  For even more sophistication, add some rinsed capers to your marinade.

Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension.   It is also a great source of selenium, protein and Vitamin D.  Remember that Wild Salmon is much preferable to farmed – it tastes so much better better and has more nutritional value.

This recipe is for 2 servings, but it is easy to adjust for any number of fillets.  For example, if you want four servings, just use four fillets, one cup of the vinaigrette, 2 TB dill and 1/4 tsp of each spice.

Ingredients:

  • 2              Salmon fillets (about 6 oz. each, Arctic Char and Trout will work as well)
  • 1/2 C      Lucini Delicate Cucumber Vinaigrette
  • 1 TB        Dill (fresh, or 1 tsp dried)
  • 1/8 tsp  Turmeric (optional)
  • 1/8 tsp   Salt
  • 1/8 tsp   Black Pepper (fresh, ground)
  • 1 tsp        Lucini Extra Virgin Olive Oil

Preparation:

Wash and dry your salmon pieces.  Mix the vinaigrette with the dill, turmeric, salt and pepper.  Preheat your oven to 400 degrees.  Spread the marinade on the fish and allow it to sit at room temperature for 15 minutes.  Grease the bottom of an oven-safe dish or pan with the olive oil and bake the salmon until it is opaque – about 15 minutes.   Top with any excess vinaigrette and serve.