Spicy Chipotle Grilled Shrimp

Serves 6

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Ingredients:

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • wooden or metal skewers

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Directions:

  1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Salmon, Potato, and Fennel Salad

Serves 4

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Ingredients:

  • 6 baby (chat) potatoes, thinly sliced
  • 2 x 150g salmon fillets, pin-boned+
  • 2 Lebanese cucumbers, thinly sliced
  • 1 bulb baby fennel, thinly sliced
  • 1 x 250g cherry tomatoes, halved
  • 2 tablespoons malt vinegar
  • sea salt and cracked black pepper
  • lemon wedges, to serve

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Directions:

  1. Place a large saucepan half filled with water over high heat and bring to the boil. Line a steamer with non-stick baking paper. Arrange the potato slices in the base of the steamer, top with the salmon, place on top of the saucepan and cover with a tight-fitting lid. 
  2. Steam for 8–10 minutes or until the potato is tender and the salmon cooked through. 
  3. Flake the salmon and place in a dish with the potato, cucumber, fennel, tomato, vinegar, salt and pepper and toss to combine. 
  4. Serve with lemon wedges. 

Soy-Glazed Salmon

Serves 4

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Ingredients:

  • 1/4 cup packed light-brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine, or water
  • 2 pounds salmon fillet
  • Lemon wedges, for serving

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Directions:

  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Beer Batter Fish

Serves 8

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Ingredients:

  • 2 quarts vegetable oil for frying
  • 8 (4 ounce) fillets cod
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 egg, beaten
  • 1 (12 fluid ounce) can or bottle beer

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Directions:

  1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Fiery Fish Tacos with Crunchy Corn Salsa

Serves 6

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Ingredients:

  • 1 cup corn
  • 1/2 cup diced red onion
  • 1 cup peeled, chopped jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, finely chopped
  • 1 lime, zested and juiced
  • 2 tablespoons sour cream
  • 2 tablespoons cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed

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Directions:

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Fried Calamari

This is just what I do for fried calamari, but there are many varieties of the recipe.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1 lb fresh squid (whole and cleaned yourself or already cleaned tubes and tentacles)
  • 1 teaspoon salt
  • pinch of pepper
  • 2 eggs
  • canola oil

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Directions:

  1. If you got already cleaned squid tubes and tentacles move on to step 2. To clean your squid, cut the tentacles off just below the eyes, they should come off intact to create a star shape. If the beak comes with it, cut the beak out. Hold the body tightly but gently and pull the head straight out of the body. The innards should slide out with it. Scoop out remaining jelly substance. Break and peel the skin to reveal white bodies. Repeat with all squid. 
  2. Season with salt and pepper. Add the flour and egg and mix well with hands. Make sure every piece is covered.
  3. In a deep fry pan fill it with canola oil about 1/4 - 1/2 inch high over medium-high heat.
  4. Drop about half of the squid in and cook for 2 to 3 minutes. If you over cook them, they will become like rubber.
  5. Repeat with the other half of the squid and when done, serve with cocktail sauce and lemon. Enjoy!