Category Archives: FISH & SEAFOOD

Mussels with lemongrass, chilli and kaffir lime leaves

Mussels with lemongrass, chilli and kaffir lime leaves

It is important to use coconut cream and not coconut milk for this recipe, because the juices from the mussels would dilute the milk too much and make a dish less intense in flavour. Originally this recipe should be cooked on the barbecue, but it can just as easily be done on the top of the stove, in a wok or a large, deep saucepan. Often regarded as poor man’s shellfish, mussels are cheap and plentiful. In the wild, they grow on coastline rocks and stones but the majority of mussels available in the UK are farmed in suitable coastal waters. Mussels are one of the most environmentally sound types of fish or shellfish available. There’s no hefty price tag and, what’s more, these little creatures are in abundance.

Prawn Tails With Beer

Prawn Tails With Beer

Creating dinner after a lengthy and exhausting day is sometimes so tough that we resort to the quick fix – order out. Even so, cooking gives us an opportunity to fix up and make nutritious food picks for ourselves and our families. The secret is scheduling things in advance to squeeze in the time for cooking and saving those recipes we love at hand.

This nifty prawn tails with beer recipe is unquestionably one that would satisfy your tummies with satisfaction and your spirits with joy. Stick with these simple steps and have easy dinner ready in as little as 30 minutes.

Spicy Louisiana cajun shrimps with chipotle dip

Spicy Louisiana cajun shrimps with chipotle dip

Spicy Louisiana cajun shrimps are delicious appetizer and finger food. The chipotle pepper is a smoked or dried jalapeño pepper. The smoked chipotle pepper originated in the area surrounding Mexico City. Peoples prior to the Aztec civilization were thought to have invented the chipotle pepper. The peppers may have been smoked to keep them from rotting, since the jalapeño was prone to quickly deteriorate when stored. While shrimp may be small in size, they’re huge in terms of nutritional value. A rich source of lean protein, vitamins and omega-3 fatty acids, shrimp are low in fat and calories and are also carb-free.

Swordfish a la Siciliana

Swordfish a la Siciliana

Swordfish is an easy way to impress company, and this recipe impresses in other ways, too. The sweet-savory sauce, with raisins, olives, and almonds, is unexpected, unique, and delicious. And the whole dish takes just about 12 minutes to cook. Pork chops or tenderloin also make an excellent pair for the sauce if swordfish isn’t your favorite. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

Seared Cod with Provençal Ratatouille

Seared Cod with Provençal Ratatouille

If you’re looking for a mild healthy fish, try cooking cod. The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

Besides being an excellent low-calorie source of protein (a four-ounce serving of cod provides 52.1% of the daily need for protein for only 119 calories), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.