Week of Seafood Day 4-Cod, Salmon, Clams and Lobster
Thursday, June 5th, 2008
Cooking with Cod:
• Grilled Cod with Fresh Peach Salsa
Serves: 4
2 ripe peaches, peeled and diced
1 medium red bell pepper, diced
1 jalapeño pepper, diced
1/2 red onion, peeled and chopped
1/4 cup chopped fresh cilantro
2 tbs. chopped fresh mint
4 tbs. lime juice, divided
3 tbs. honey, divided
1 lb. cod fillets
For peach salsa, stir together peaches, bell pepper, jalapeño, onion, cilantro, mint, 2 tbs., of the lime juice, 1 tbs. of the honey, and salt and pepper to your own taste in a medium bowl; cover and chill for at least 30 minutes.
Meanwhile, coat a grill rack with nonstick cooking spray. Preheat grill to medium-high. Stir together remaining 2 tbs. lime juice, remaining 2 tbs. honey, and pepper to taste in a small bowl; spoon over fish.
Grill the fish fillets, covered, 5 to 6 minutes per side until the fish flakes easily with a fork or a knife. Serve with chilled peach salsa on the side of the fish fillet or over the top of the fillet.
Cooking with Salmon:
• Grilled Salmon with Spinach Salad
Serves: 4
4 cups fresh spinach leaves
1 avocado, seeded, peeled and diced
1 1/2 cup cherry tomatoes, halved
1/4 to 1/3 cup crumbled goat’s milk cheese
1/2 cup chopped walnuts, toasted
1/2 cup balsamic vinegar
1/4 cup olive oil
4 (6 oz.) salmon fillets (thaw out if frozen)
Combine spinach, avocado, tomatoes, cheese and walnuts in a large bowl; toss gently. Combine vinegar and oil in a small bowl. Brush 1/4 cup vinegar mixture over salmon fillets; season with salt and pepper to taste.
Coat the grill rack with canola or olive oil cooking spray. Preheat grill to medium-high heat. Grill salmon, covered 4 to 6 minutes per side or until fish flakes easily with a fork or a knife. Arrange over spinach leaves and serve with remaining vinegar mixture.
Cooking with Clams:
• Grilled Clams Parmesan
Serves: 6
1/2 cup shredded Parmesan cheese
2 tbs. dried breadcrumbs
2 tbs. chopped fresh parsley
2 tbs. chopped fresh oregano
2 lb. littleneck clams
1/4 cup extra virgin olive oil
Combine cheese, breadcrumbs, parsley, oregano, and salt and pepper to your own taste in a small bowl
Preheat the frill to medium high. Arrange clams in a grill basket or on a grill rack. Grill the clams 8 to10 minutes or until the shells pop open. Discard any clams that do not open. Remove from grill and place in a large shallow bowl or serving platter. you can go ahead and pop off the top shell, leaving the bottom shell and the clam. Sprinkle breadcrumb mixture over the clams and drizzle with olive oil. Serve them immediately while they are hot.
Cooking with Lobster:
• Lime grilled Lobster with Mango Vinaigrette
Serves: 4
2 cups chopped mango
1/4 cup chopped cilantro
1 green onion, chopped
1 tbs. peeled, minced gingerroot
1/2 cup lime juice, divided
1 tbs. rice vinegar
2 garlic cloves, minced
4 (6 oz.) lobster tails
For mango vinaigrette, combine mango, cilantro, green onion, ginger, 1/4 cup of the lime juice, and rice vinegar in a medium bowl. Cover and chill.
For the marinade, combine remaining 1/4 cup lime juice, garlic and salt and pepper to taste in a small bowl. Using kitchen shears, split each lobster tail in half lengthwise. Pour half of the marinade over the lobster tails.
Coat a grill rack wit nonstick cooking spray. Preheat the grill to medium high heat. Place lobster tails meat side down, on a grill rack. Grill for 2 to 3 minutes. Turn lobster tails and grill 5 to 8 minutes more, basting with remaining marinade. Remove from the grill and serve with mango vinaigrette.
Mind your sweet tooth: Why?: Because…….
• Hershey’s Kissable Candy-Coated Mini Kisser (12 -13 pieces) have 63 calories and 3 grams of fat.
• Fun Sized Starbursts (2 candies) have 40 calories and 1 gram of fat.
• Mini York Peppermint Patties has 47 calories and 1 gram of fat.
• Tootsie Pop has 60 calories and 0 grams of fat.
• Individually Wrapped Twizzlers ( 1piece) has 40 calories and 0 grams of fat.
• Snack -size Junior Minutes (6 to 7 candies) has 60 calories and 1 gram of fat.
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Earthly Eating Recipe
Oven Roasted Vegetable Soup
4 cups cubed potato
4 cups cauliflower florets
3 cups chopped fennel bulb
2 cups chopped red bell pepper
2 cups chopped parsnip
1 1/2 cups chopped celery plus leaves
1 cup chopped onion
5 cloves sliced garlic
1/4 cup olive oil
1 tbs. dried tarragon
2 tsp. salt, or to your taste
2 tsp. paprika
2 tsp. ground cumin
2 tsp. dried oregano
Fresh ground black pepper to your own taste
2 to 3 tbs. balsamic vinegar
5 to 6 cups water
1/4 cup liquid aminos or tamari
Preheat the oven to 375 degrees. Place all ingredients except water and aminos or tamari which ever one you are suing in a large (16 x 11 inch) roasting pan and toss until vegetables are well-coated with seasonings. Roast for 1 hour and 15 minutes or until tender and caramelized, turning once.
Place one-quarter of the roasted vegetables in a blender with enough water to reach the 5 cup mark; blend until smooth. Pour into a 4-quart pot with remaining veggies and water, and add the liquid aminos or tamari. Bring to a boil over high heat, and add more water and aminoes or tamari as necessary.
Remove from the heat and ladle into bowls. Garnish with fresh fennel greens, crumbles feta cheese or even goat cheese and serve immediately.
Happy Eating!
