seafood - Page 4 of 5

How To Make This Baked Curry Salmon In Few Steps

Baked curry salmon is a delicious and healthy dish that is easy to prepare and perfect for any weeknight dinner. This recipe starts by marinating fresh salmon fillets in a mixture of curry powder, paprika, cumin, and turmeric for at least 30 minutes. Then, the marinated salmon is placed on a baking sheet lined with parchment paper, and a crispy potato crust is prepared by slicing thin rounds of potatoes and arranging them over the salmon fillets. The potatoes are seasoned with salt, pepper, and olive oil and then baked in the oven for 20-25 minutes until the salmon is cooked through and the potatoes are crispy and golden brown. The result is a perfectly tender and flavorful salmon fillet with a crunchy and delicious potato crust that adds a unique twist to this classic dish. This baked curry salmon recipe is not only healthy and flavorful but also quick and easy to make, making it a perfect go-to dish for busy weeknights.

Ingredients

1LB of Sockeye Salmon (or Atlantic Salmon)
1 tbsp curry seasoning
1 tbsp paprika
1 tsp cumin
1 tsp turmeric
1/2 tbsp black pepper
1/2 tbsp sea salt
1/2 tbsp parsley
Extra light Olive oil

Instruction

Preheat the oven at 375 degrees
Season the salmon with all your ingredients. Brush down with olive oil and bake it for about 20-25 minutes.
Once the salmon is ready, remove it from the oven garnish with fresh chopped parsley and enjoy.
Tag #Dinnerwithtayo if you remake this recipe.

Fresh Mahi-mahi Made In This Thai Coconut Curry Sauce

Mahi-mahi is a popular fish species found in the tropical and subtropical waters of the world. It is also known as the dolphin fish or dorado. It has a firm texture and a sweet, mild flavor, which makes it a popular choice among seafood lovers.

One delicious way to prepare mahi-mahi is by cooking it in a Thai coconut curry sauce. This recipe is not only easy to make, but it also packs a punch of flavors that will leave your taste buds dancing.

This recipe serves 4 people and takes around 30 minutes to make. It is a perfect dish for a weeknight dinner or a special occasion. The combination of the sweet and mild mahi-mahi with the spicy and creamy coconut curry sauce is sure to be a hit with everyone at the table.

Here’s what you’ll need to make fresh mahi-mahi in Thai coconut curry sauce:

Ingredients

1/2 can of unsweetened coconut milk
1 tablespoon fresh lime juice
2 tablespoon Thai red curry paste
2 teaspoon sugar
4 teaspoons minced peeled fresh ginger
1 teaspoon garlic seasoning
1 teaspoon fish sauce
2 tablespoons minced green onions (more for garnishing after plating)
1 pound of mahi-mahi fillets (sliced into 4 pieces)
This dish should be served with steam rice or quinoa & rice mix (basmati, wild and jasmine rice mix)

Instructions

Combine the coconut milk, lime juice, red curry paste, garlic, fish oil, salt together in a bowl, green onions and mix. Scoop out 1/4 cup of the sauce to brush the fish with later.
Pour the remaining mix in a sauce pan and bring to a boil over medium high heat. Simmer for 8 to 9 minutes until sauce thickens slightly.
Remove the sauce from heat; stir in green onions. Set aside to cool slightly. Season sauce with salt and pepper.
Preheat oven to 400 degrees. Season fish with salt and pepper then brush each pieces of fish with the 1/4 cup of sauce you set aside from earlier. Bake the fish in the oven for 15 minutes.
Once the fish is ready, serve with rice and pour some of the remaining sauce over the fish. Sprinkle with additional green onions if needed.

Perfectly Grilled Halibut In A White Wine Tomato Basil Sauce

Grilled Halibut in White Wine Tomato Basil Sauce is a mouthwatering dish that is perfect for seafood lovers. This dish is prepared by grilling a fresh halibut fillet until it is tender and flaky. The halibut is then topped with a rich and savory sauce made with white wine, diced tomatoes, and fresh basil leaves. The white wine gives the sauce a delicate acidity and a subtle sweetness that perfectly complements the mild flavor of the halibut. The diced tomatoes add a refreshing burst of juicy texture, while the fresh basil leaves lend an aromatic, herbaceous flavor. The combination of the perfectly grilled halibut and the flavorful tomato basil sauce makes this dish a true delight for the senses. This dish is perfect for a special occasion or a fancy dinner party, and it pairs beautifully with a crisp white wine or a light-bodied red wine.

Here are some additional tips for making delicious Grilled Halibut in White Wine Tomato Basil Sauce:

Use fresh halibut. The fresher the fish, the better the dish will taste.
Don’t overcook the halibut. Halibut is a delicate fish and should be cooked until it is just opaque in the center. Overcooked halibut will be tough and dry.
Use a good quality white wine. The white wine will add flavor to the sauce, so use a wine that you enjoy drinking.
Add some other vegetables to the sauce. Chopped onions, peppers, or mushrooms would all be great additions to the sauce.
Serve with rice or pasta. Rice or pasta would be a great side dish to serve with this dish. The rice or pasta will help to soak up the flavorful sauce.
Enjoy! Grilled Halibut in White Wine Tomato Basil Sauce is a delicious and healthy dish that is perfect for a fancy or special occasion.

Ingredients

For the White Wine Tomato Basil Sauce:

2 tablespoons olive oil
sweet pepper (red, yellow, and orange) thin sliced
2 small cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
1/2 tablespoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)

For the Halibut:

2 tablespoons olive oil
1 pound fresh Halibut (or white fish of your choice), cut into 2 fillets
Salt and black pepper

Instructions

For the Halibut:

Season both sides of fish with salt and pepper. Brush the halibut with olive oil and grill until golden brown, for about 5 – 10 minutes or until it’s cooked through.

For the White Wine Tomato Basil Sauce:

Heat oil in a large saute pan over medium heat. Add sweet pepper and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. This process should take no longer than 10 minutes. Stir in the basil, salt, and pepper and cook for additional 2 minutes.
Place the the grill halibut into the white wine tomato basil sauce and serve at once.
Served with steamed broccoli and quinoa.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!

Ingredients

1 pound extra-large shrimp tail on, deveined, and cleaned
1 coconut
1 tablespoon lemon juice
1 tablespoon coarsely ground pepper
1 teaspoon fresh thyme
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 cup soy sauce
1 tablespoon vegetable oil
1 medium onion coarsely chopped
3 medium scallions chopped
2 Scotch bonnet chilies chopped
2 garlic cloves chopped
1 tablespoon Jamaican all spice powder

Instructions

Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and set aside so it stays hot while you prepare your plantain or side of your choice.
Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
Once the plantains are ready, serve immediately with shrimp.

How to Make A Delicious Shrimp and Salmon Poke Bowl

The shrimp and salmon poke bowl is a delicious and nutritious dish that has become increasingly popular in recent years. It is a fresh and healthy take on a classic Hawaiian dish that is both satisfying and delicious. The dish features a variety of textures and flavors, including the tender and succulent pieces of shrimp and salmon, crunchy vegetables, and fragrant herbs. It is usually served over a bed of rice or noodles, making it a filling and satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a healthy and delicious lunch option or a flavorful and colorful dinner, this shrimp and salmon poke bowl is sure to impress and satisfy.

Ingredients

Small pack of Glass Noodles (you can get this from the local asian grocery shop or aisle from your local grocery shop).
1 Lbs. of Shrimp (Cleaned and deveined)
Seaweed salad
Juice from a small Dole pineapple can (see the picture above)
3 Tbs chili garlic sauce
1 tsp sea salt
Fresh salmon sushi (see picture above, find at local seafood or Asian market place)
Cooked brown rice

Instructions

Boil and cook brown rice as recommended on the package. I had left over brown rice so this made the process a lot easier.
While the rice is cooking, prepare the glass noodles (see package for instruction, each varies). Ideally this should be a 7 minute cooking process. The noodles are prepared very quickly. Once ready, drain and rinse with cold water, add oil to prevent stickiness.
To prepare your shrimp, clean the and devein the shrimp if needed. You can always purchase ready to go shrimp from your local grocery shop.
Once the shrimp are cleaned, put aside and season with sea salt.
In a skillet, add olive oil, then shrimp for 2 minutes. Add in thai chili garlic sauce and pineapple juice. Steer together, gently. Watch the shrimp as it cooks on both side. (Cook for 5 minutes). Remove from the stove and set aside allow the shrimp to cool down.
Now time to plate, in a bowl add brown rice, seaweed salad, salmon, and shrimp. Add some of the sauce from the shrimp over top of the dish. Garnish with parsley flakes.
Here’s the best part, time to enjoy and eat.

This 15 minute Shrimp Zucchini Pasta is a Delicious Option

Shrimp zucchini pasta is a delicious and healthy dish that is perfect for a weeknight meal. It is made with zucchini noodles, shrimp, garlic, and olive oil. The zucchini noodles are a great way to get your daily dose of vegetables, and the shrimp and garlic add a lot of flavor. This dish is quick and easy to make, and it is sure to please everyone at the table.

Ingredients

1 lb of Shrimp (deveined)*
1 Zucchini or (premade zucchini pasta)
Grape tomatoes
2 tsp of sea salt
1 tbsp cajun seasoning
1 tbsp onion powder
2 tsp black pepper
2 tsp oregano
Tbsp of precut onions
Olive oli

Instructions

Slice the zucchini into thinner strips resembling spaghetti. Cut grape tomatoes into half.
Heat olive oil in a skillet over medium heat, add shrimp and season with salt, cajun seasoning, onion powder black pepper and oregano. cook for about 4-5 minutes.
Add in tomatoes, onions and cook for about 2 minutes.
Stir in zucchini pasta and Cook for 2 minutes.
Transfer to a serving dish: Serve sautéed shrimp and zucchini pasta immediately. (For an extra kick add red crushed pepper).
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.