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The Pescetarian Thread Recipes/Discussion
https://encrypted-tbn2.gstatic.com/i...llzs4rcFJ6dItQ I am an environmentally conscious pescetarian, who utilizes the Seafood Watch Program to make decisions about what species to eat. Sadly, I'm lacking in experience in cooking fresh seafood, and because I am committed to cooking only fresh foods, I'm hoping that other like minded pescetarians can share some of their experiences, recipes and tips. |
Although I try eat vegan as much as I can, sometimes I succumb to my one vice: fish/seafood (lobster in particular) due to familial cultural background. I tend to do simple for a lot of this: butter (a little but not huge amount), garlic, pasta and done. I've done salmon wrapped in foil with mayo and dill spice baked in the oven (I think it was 350-375 for 20 min or so).
Interesting article (as an FYI): http://www.cbc.ca/news/canada/story/...n.html?cmp=rss |
Subscribing, BBL when the cat gives mah arm back...
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Salmon is my favorite and therefore what I love to grill.
In tin foil place skin side down 1 filet with a pat of butter, dill, and the juice of 1 lemon, zest and place halves in foil with filet. Make package tight. Over medium heat on grill place skin side down for 10-12 minutes remove and enjoy. Hint can be done in a large skillet with water filled half way to the top. Allow to boil first and then put package in skin side down...10-12 minutes. |
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How convenient Corkey, salmon is what's on the menu for tonight, and I haven't yet filled the propane tank on the grill. So, now I know how to do it on the stove top! Thank you, and make sure the cat knows I'm grateful that your arm was released! Since I'm big on sauces, I'll probably try pairing this with my sour cream/dill/horseradish/lemon juice sauce. Okay, now I feel like I'm starving to death! |
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Sometimes it feels like all the cards are stacked against me. I'm trying to do all of the right things, and the people who want the money, just don't give a fuck. After I read this, and watched the video (the link to the video in the article you posted was broken): Food experts surprised at lack of concern over mislabeled fish in Canada I looked up a local "fishmonger", and they have excellent reviews. For those of you in the Portland metro area, you can click their logo below, for a link to their site. |
Since i am here and have no access to fresh meat i will again be pescetarian.
i will research and find the best place to get eggs and dairy products and hopefully catch my own fish. i love oven fried speckled trout! |
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EVOO to start, flesh side down, 2-3 minutes to lightly brown, flip and add a pat of butter, 6-7 minutes then spoon juices over fish until done to your taste. Same goes with trout or any other firm fish with skin. Season to taste. |
I skipped the Salmon last night, and here's what I ended up cooking...
I sauteed asparagus, mushrooms, sliced garlic, rosemary, salt & pepper, & red pepper flakes in olive oil, and butter. Then I removed the asparagus, and sauteed the shrimp with the mushrooms. Next I removed the shrimp & mushrooms. Then I added sour cream, white wine, and asiago cheese and simmered/whisked until it was nice and thick. I put the shrimp on top of the mushrooms & asparagus, and topped them with the sauce & freshly cracked pepper. It was pretty delicious, but these are common ingredients that I work with frequently because I enjoy them together so much. I bought fresh halibut today, and some fresh dill and a few other tasty ingredients I'm going to try out tonight. |
This is one of my favorite dishes to make, and it's very fast and extremely yummy and still a company-quality dish. If you get out all your ingredients then start your rice first, the rest will be done by the time the rice is cooked 20 minutes later.
http://www.hispanickitchen.com/page/...s-a-la-criolla You do not need to add the ham, though I add more olives or toss in some capers when I leave it out for my vegetarian friends. You don't need the annotto oil, just olive. Do NOT use the jarred sofrito if you can help it, since it's so easy to make fresh -- I just toss a half a bell pepper, half an onion, and a huge handful of cilantro into the food processor with a little oil and just blend it until smooth. I use a LOT more than 1/4c usually! I've also made this with salmon, and with chicken. YUM!! |
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This looks like an interesting bunch of flavors, I definitely want to try it, or at least play around with a couple of the ingredients...
Roasted Salmon with Dill and Cilantro Almost Afghan 2 ½ lbs. boneless salmon 1/3 cup olive oil 2 tablespoons ground cumin 2 tablespoons dried oregano 1 teaspoon ground pepper 2 teaspoon salt 1 cup fresh dill ½ cup parsley chopped lemon slices In a bowl mix olive oil, cumin, oregano, pepper and salt. Rub mixture on skinless side of salmon and marinade as early as the day before or at least for an hour. Pre-heat oven, 450 degrees. Line broiling pan with foil. Bake salmon on foil with skinless side up in pre-heated oven for 10 minutes per inch of thickness at thickest part. When done you may serve immediately or allow to cool. Serve at room temperature. Place the salmon on a serving dish long enough for the salmon, garnish with dill and cilantro and serve with slices of lemon. Serves 6 |
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I ended up going with simple, something that is unusual for me. I pan seared the skin side, and then brushed the halibut with olive oil, sprinkled salt, pepper, and chopped fresh dill. Then I placed it on a foil covered baking sheet, and baked it in the toaster oven for 20 minutes. I ate it with the left over asparagus and mushrooms from yesterday's meal, and I did end up making my dill sauce. This was my first time cooking halibut, and it was super easy, tasted fabulous, and it didn't even need the dill sauce. It was that good, all on its own. |
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