unwind cooking
Seafood
Mussels with fennel and wine
Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading
Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce
Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce Preheat oven to 450°. Have 4 tilapia fillets, thawed, dried with a paper towel and seasoned with sea salt. (Optional) Fried onion pieces, for serving Potato Crust: 1 pound gold potatoes, peeled and quartered 1/4 cup grated Parmesan cheese 3 teaspoon garlic powder 1/2 teaspoon dried … Continue reading
Sopa de Mariscos (Bouillabaisse)
It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading
Sake Shrimp Scampi
No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 … Continue reading
Avocado Chili Crab Burger
This should be named SLOPPY Avocado Chili Crab Burger. Once you start eating this amazing burger it will get sloppy. But it is yummy! Yields 6 burger patties. Ingredients: Avocado Chili-Lime Crab Mixture 1 shallot, finely chopped 2 clove garlic, minced 1 pound claw crab meat 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon … Continue reading
Seafood Paella
Serves 6 1 tablespoon olive oil 1 red bell pepper, chopped 1 onion, thinly sliced 3 to 4 garlic cloves, minced 1 1/2 cups uncooked rice 2 14.5 ounce cans chicken broth 1 pound medium shrimp, thawed, peeled, deveined and tails removed 1/2 pound scallops, thawed 2 tilapia fillets, cut into smaller chunks 1/4 teaspoon … Continue reading
Crispy Mahi-Mahi Fish Tacos with Chili Lime Aioli Sauce
THE most delicious fish tacos you’ll ever eat at home. Serves 4. 1 pound Mahi Mahi fish fillets (about 3 fillets), thawed and cut into chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 2 eggs 1 cup Panko breadcrumbs 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 tablespoon … Continue reading
Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce
This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading
Lime Herb Crusted Salmon
Serves 2. 1/2 cup breadcrumbs zest of half a lime 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1 tablespoon dollop of mayonnaise (about 1/8 cup) 1 teaspoon whole grain Dijon mustard juice of half a lime 2 salmon filets, thawed 1/4 teaspoon sea salt and 1/4 teaspoon pepper 1 tablespoon cooking oil such as … Continue reading
Garlic Shrimp Feta Cheese Quesadilla with Pineapple Salsa
On my way to Trader Joe’s I was grappling with the daily matter of What to Cook for Dinner. I remembered I had some frozen langostino tails, shredded Mexican cheese and feta I always keep for my salads. So I bought flour tortillas for $1.79 and a pound of frozen wild blue shrimp. After pouring … Continue reading
Baked Rosemary Garlic Tilapia
Tilapia is a non-fishy white fish which bakes into a soft texture when cooked. It’s quite yummy. Wine to sip: A chilled Chardonnay or Reisling. 1 pound tilapia (about 3 fillets), thawed. Remove excess water and moisture from fish by patting it with a paper towel. 2 tablespoons red wine vinegar 2 tablespoons olive oil … Continue reading
Fish Soup with Leeks Saffron White Wine and Cream
It only takes a pinch of saffron to add a brilliant yellow tint and subtle flavor to a pot of soup. For best results, use saffron threads, not powder. 1 to 1-1/2 pounds of white fish such as cod, or halibut, thawed and cut into bite sized chunks 3 tablespoons unsalted butter 2 leeks, white … Continue reading
Mahi Mahi Fish Cakes
This pairs nicely with a chilled Chardonnay. I’ve been enjoying the 2010 Raymond Hill Chardonnay 1.5 Liters only $5.99 at Trader Joe’s. 1 to 1-1/4 pounds of white fish, such as Mahi Mahi or cod, fresh or frozen grapeseed oil or other cooking oil 1 sweet onion, chopped 1/4 teaspoon sea salt 1/4 teaspoon cracked … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
Tarragon Wine Cream Sauce over Spicy Baked Cod
The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables. Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay Tarragon Wine Reduction 1/2 cup dry white wine, such as a Chardonnay 1/4 cup white balsamic (white wine vinegar) … Continue reading
Fish Casserole with White Wine Cream Sauce
This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading
Skillet-Fried Wild Alaskan Cod w/ Dijon Mustard Sauce, Capers and Grapes
Serves up to 4 | Wine to sip while cooking: 2010 Charles Shaw Sauvignon Blanc 4 medium to large pieces of skinless wild cod or other white fish such as halibut. If frozen, thaw out first, then pat excess water with a napkin. 2 tablespoons whole-grain Dijon Mustard 2 tablespoons capers 2 tablespoons extra virgin … Continue reading
Asian Fried Rice with Peppered Shrimp
Serves 4 | Wine to pair or sip while cooking: 2010 Fetzer Mendocino Chardonnay – medium body, with flavors of apple, pear and tropical fruit 1/2 cup English peas 4 tablespoons grapeseed oil 1 small sweet onion or 3/4 medium sweet onion, chopped 1 heaping teaspoon ground ginger 4 cups cooked (steamed) white rice (1-1/2 … Continue reading
Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Teriyaki Cream Sauce
Serves 2 | Wine to Pair or Sip while Cooking: 2009 Stargroves Paso Robles Chardonnay – Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple 1 pound boneless Wild Sockeye Salmon (2 fillets, fresh or frozen) 1-1/2 cups heavy whipping cream 3 tablespoons teriyaki or soyaki sauce … Continue reading
Ready-Made Ravioli with Prawns, Langostino Tails, English Peas in a Light Cream Sauce
Serves 4-5 | Wine to sip while cooking: 2009 Charles Shaw Sauvignon Blanc 20 large prawns (recipe uses Red Argentinian Prawns) 1/4 pound Langostino Tails (can be thawed or frozen) 1 cup English Peas 20 ready-made ravioli squares with your favorite filling (recipe uses lobster-filled raviolis) sea salt and peppercorns 1 tablespoon grapeseed oil or … Continue reading
Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts
Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot Vinaigrette 1/2 cup red wine vinegar 3 tablespoons whole grain Dijon mustard 3 tablespoons honey 1/2 cup extra virgin olive oil In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a … Continue reading
