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Seafood Dishes

Clam Linguini

Important: Use linguini or other thin noodle. The best kind is the fresh pasta found in the refrigerated section. Contadina is my favorite, but there are other brands. You’ll need about a ½ pound of pasta to feed two people.

Start your pasta water boiling while you fix the rest of the dish.

Mince 2 to 3 cloves of fresh garlic.

Next, sauté or toast the garlic in 3 tablespoons of olive oil in a deep skillet. It burns easily so be careful!

When the garlic is done, add 2 tablespoons fresh, minced parsley.

Add two cans (5.5 ounce cans) of minced clams including juice and heat slowly.

Add a dash of pepper flakes (two or three sprinkles.)

Add about ¼ cup chardonnay. Splurge and get a decent wine—not one from the “cooking” wine section of the store (salt is added to ”cooking wines”).

Simmer this whole mixture for a couple of minutes. It’s going to be mostly water.  Add 4 to 6 tablespoons of heavy cream.

When the pasta is done, add it to the pan with the clams. You need to simmer again, very low for at least 5 minutes. You don’t want to boil off the juice, but you want most of it to soak into the pasta. I usually heat it for about 5 minutes and then turn it off and let it sit another five or ten minutes.

Serve with parmesan cheese and garlic bread.

Note: You can substitute shrimp for the clams—if you do, you’ll need to add bottled clam juice or about 1 cup of chicken broth. Add the chopped shrimp right after the parsley and cook through before adding the clam juice and chardonnay.

Posted: July 19, 2006
Filed in Italian Dishes, Seafood Dishes


When the guy at the fish counter tells you that one pound of live clams feeds one person…he’s talking about a very, very *small* person. Like maybe a five-year-old who doesn’t like clams.

I bought 10 pounds of the things, thinking I’d freeze most of them. Wow. We’re looking at probably 3 meals…if I stretch them. And we are talking clam linguini type meals or clam chowder–meals where you have lots of surrounding pasta to fill in the blanks. We are talking smallish meals for two people.

I thought maybe I was doing the clam shelling wrong–I read you take off the “skin” that covers the neck (and covers most of the clam from what I can tell). Well, even with that *on* the clams, we’d be lucky to get another small portion out of the ten pounds.

I guess it’s back to the canned clams for us. I thought the cans were expensive at almost two dollars a can. (I generally use a large can and a small can for one dish–so about 3 bucks worth of clams.) Using the fresh clams I’ll be using about ten dollars worth of clams for each dish. Yikes!!! Someone stop that clam!!! I think he stole my wallet!!!!

Posted: June 18, 2010
Filed in Seafood Dishes

Grilled Salmon with Furikake

The secret to grilled salmon is to avoid over-grilling. If anything it’s better slightly cool in the middle than overcooked. When you overcook it, that is when the fishy smell and taste enter the picture.

Start with fresh salmon, not frozen. It’s easier to grill with the skin on. If there are scales on the non-skin side (the eating side), rinse them off and pat dry. Sprinkle the eating side with seasoning. I use Furikake–I prefer Aji Nori flavor or JFC – Nori Komi Furikake (Rice Seasoning) 1.7 Oz.. (Furikake can be found in Asian stores. It’s a mix of salt, sugar, roasted sesame seeds and small pieces of nori seaweed. It’s very flavorful–mostly a fruity sweet sensation. The sugar in the mix helps helps the salmon sear. Delicious!)

If you don’t happen to have furikake flakes, I’d advise dissolving a 1/2 tsp sugar per salmon serving (about 1/4 to 1/3 of a pound), or a 1/2 tsp of honey or 1 tablespoon orange juice in soy sauce and water. Brush the eating side of the salmon before grilling.

Grill skin side first and then eating side last. If you aren’t sure when it is done, take it off and see if the middle flakes apart–a bit of resistance is okay! It takes about 15 minutes total to grill a 3/4 pound piece of salmon.

When the salmon is done, peel the skin off, cut to individual serving size and serve with salad and wild rice!

Posted: March 19, 2007
Filed in Seafood Dishes

Lemon Butter Fish Fillets

Fish image

First, I would just like to say that I really don’t like fish. Or at least I’m very picky about fish dishes. I prefer that my fish not taste like fish at all. For this dish, I use tilapia or basa. Always get the freshest fish that you can find. I’ve found that grocery stores usually have the freshest fish on Tuesdays and Fridays. Go to place that has a decent-sized fish counter and ask when they get deliveries of the particular fish that you want to buy. Most of the time they will tell you! This recipe was made with just under a pound of fillets. Adjust the ingredients if you are making more or less fish.

Mix juice from ½ lemon, 2 tablespoons soy sauce and ¼ cup of sherry or white wine into a cup.

Mince a tablespoon of fresh parsley.

Mix a ½ teaspoon of seasoned salt with half cup of flour and coat both sides of the fish fillets.

Melt 3 tablespoons of butter or margarine in a skillet. Add the parsley and the fish fillets. Cook for 2 to 3 minutes. Pour the lemon juice mixture around the sides of the pan (don’t pour it over the fish). When one side of the fish has browned, turn it and then cover the skillet with a lid. Cook until the fish is tender and flakes with a fork, about 10 minutes.

That’s it! The fish takes on the flavor of the wine with a hint of lemon.

Posted: July 19, 2006
Filed in Seafood Dishes

Shrimp with Vegetables

A great and healthy dish, this has multiple vegetables, including mustard greens! Mustard greens are high in vitamin K (brain nutrition), vitamin A (eyes, skin nutrition) and vitamin C (everything nutrition!). This superfood adds a wonderful flavor to just about any dish.

Shrimp with Vegetables:

12 to 14 large shrimp, peeled and cleaned

5 to 7 napa cabbage leaves (Chinese cabbage) chopped into one inch pieces (Depends on size and taste preference, but about two to three cups).
3 to 5 mustard green leaves (chopped). You can use curled, plain, purple, etc.
1 cup diced carrots
4 ounces sliced mushrooms
1 cup broccoli
large handful of snap peas
sesame seeds (optional)

¼ tsp minced ginger
2 minced garlic cloves
1 ½ tablespoons oyster sauce
3 tablespoons light soy sauce

dissolve 3 tablespoons cornstarch in 2 cups low sodium chicken stock

1/8 cup mirin (sweet rice wine) or chardonnay

In skillet, sauté (or roast if you know how to do so without burning it!) the garlic in two tablespoons olive oil.

Add carrots and sauté until cooked. Add shrimp (or scallops or both) and saute until cooked.

When the shrimp is cooked through, add remaining vegetables and mushrooms.

Add the minced ginger, oyster sauce and wine. Don’t overcook the vegetables. You don’t want them to be completely soft–just lightly cooked.

Add cornstarch/chicken stock and stir until thickened. Add soy sauce. If you wish to add imitation crab to the dish, add at this time (it is pre-cooked—adding it earlier tends to make it mushy).

Serve shrimp with vegetables over steamed rice.

Notes: Using precooked shrimp tends to make the dish lack seafood flavor. If the shrimp is precooked, you may want to add an extra half tablespoon of the oyster sauce, but be careful with this sauce. It can be very overpowering. Ginger can also be overpowering. If you don’t like ginger, sauté slices of this root with the garlic and remove the slices before adding the veggies. If you love ginger, you can double the amount of minced ginger, but be careful with it!


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Stuffed Salmon (or Tilapia)

I stuff mainly fresh Atlantic Salmon or Tilapia, but the stuffing is good with flounder or any mild fish. Salmon is a great source of omega-3 as is crab.

For two people you’ll need two portions of salmon (or other fish) fillets that together weigh about 1/2 to 3/4 of a pound. In the case of salmon, skin it and rinse before stuffing.


Some wheat bread crumbled (about one slice)
Some ground oats (about 1/4 cup)

Sautée the following in 4 tablespoons olive oil:
1/4 to 1/3 cup minced celery (including some leaves) – about one medium stalk
2 tablespoons minced onion
3 tablespoons minced green or red bell pepper
sprinkle or two of thyme

When veggies are tender, remove from heat and cool. Then mix in a bowl:

1/2 cup to 3/4 cup snow or king crab (I use about 1/3 cup and remove the meat myself. You can use 1 can).
Shredded Monterrey Jack cheese—3/4 to 1 cup
Cooked veggies
4 tablespoons mayonnaise—just enough to keep the stuffing together.

I refrigerate the stuffing for an hour or so before dinner, letting the flavors meld. I stuff the fish right before cooking and sprinkle with bay seasoning (This is mostly salt–if you don’t have bay seasoning, sprinkle a bit of salt lightly.) Cut the fish into 6 or 8 oz portions and cut a slit in the middle of each, leaving the ends intact (a sort of long “O” shape.) Fill the fish with stuffing. Do not “pack” the stuffing into the cut—rather allow some to layer over the top of the fish. Lightly oil a cooking sheet with olive oil. I cook it uncovered on tinfoil in a toaster oven at 400 degrees for 15 to 18 minutes. Salmon or tilapia should flake easily, but do not overcook as the fish will become very dry.

If you have extra stuffing, you can form a “crab cake” and cook it separately the next day for a delicious snack or lunch!

Posted: July 19, 2006
Filed in Dry Eye Recipes, Seafood Dishes