Category Archives: Seafood

Surf & Turf

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Steak and shrimp is one of my favorite meals – simple and classic in a supper-clubby kind of way. There’s very little prep involved and everything cooks fast on a hot grill, so just throw in an obligatory salad or baked potato and you’ve got a really nice dinner cheap and fast.

Spicy Asian Shrimp
I’m working on a base sauce for Kung Pao recipes, and these fiery shrimp are part of that experiment.

1 pound raw large shrimp, pealed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon whole Sichuan peppercorns
1 teaspoon chili paste with garlic
1 tablespoon black bean chili sauce
1 tablespoon Hoisin sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon red wine vinegar
2 tablespoons Shaoxing rice wine or dry sherry
4 bamboo skewers

Soak the skewers in water for at least 30 minutes. While the skewers are soaking, combine the salt and peppercorns in a food processor and give them a whirl until the peppercorns break apart and combine with the salt. Add the chili paste, black bean sauce, Hoisin sauce, soy sauce, brown sugar, vinegar, and wine. Pulse to combine.

Put the shrimp in a resealable bag and pour in the marinade. Toss to coat, then squeeze the air out, seal, and stash in the fridge while you get the grill set up.

Set your grill up for direct cook at a roaring 700°+F.  While the grill is heating up, season  the steak. For this nice, thick ribeye I used just a little kosher salt and some fresh-ground black pepper. Now is also the time to thread the shrimp onto the skewers.

When the charcoal looks like a pool of lava, toss the steak on for 90 seconds of undisturbed searing. Flip it, and let it go another 90 seconds on other other side. Flip again and check the internal temperature. I was looking for a nice medium-rare – 130°F with a hint of red at the center. It only took another 30 seconds a side to get there.

If the steak is looking good and you are getting close to your desired degree of doneness, flip the steak one more time and check again. If the steak is getting too blackened, but isn’t done yet, pull the steak from the grill while you reduce the heat (on the Big Green Egg I just shut the lower vent down). When the heat has dropped into the 500°F range, return the steak for another minute or so a side and check again.

Move the steak to a warm plate, cover with another plate, and let it rest while you grill the shrimp.

Cook the shrimp for about 2 minutes a side – just until they start to curl up and turn pink.

The Verdict: ★★★★★
The ribeye was perfect with a nice char on the outside and a tender, medium-rare interior.  The shrimp really stole the show – sweet and spicy with a great depth of flavor. Black bean sauce can be tough to find, but it’s what makes the dish. I had to turn to Amazon to find a gluten-free version, but you can find jars of the non-GF at your friendly, local Asian market.

The Nutrition
The ribeye is 2 Weight Watcher’s points per ounce. The shrimp are only 1/2 a point per ounce. We split the steak and had about 6 shrimp a piece. Add a small salad and the whole meal was only about 12 points.

ONE YEAR AGO - The Best French Onion Soup

TWO YEARS AGO - Pork in Adobo

 

Shrimp & Chicken Fajitas

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I had really hoped to make this dish on the Big Green Egg using a cast iron griddle, but the weather just wouldn’t cooperate. I ended up cooking it on the griddle (highly recommended) on the stove top (not so highly recommended).

It looks like there are a lot of moving pieces here, but if you are organized you can put this on the table in about an hour and a half.

The Chicken
4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
Juice of 1 lime (about 1/4 cup)
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon Ancho chili powder
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon Cholula Chipotle Hot Sauce

Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined.

Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later.

The Shrimp
1 pound jumbo shrimp, peeled and deveined
1 tablespoon achiote oil
1 tablespoon Cholula Chipotle Hot Sauce

Pour the  oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies.

The Veggies
3 large bell peppers (assorted colors are pretty) cut into strips
1 medium onion, chopped
3 gloves garlic, crushed and chopped
3 scallions, roughly chopped

The veggies will pick up plenty of flavor from the griddle, so I didn’t season them at all.

The Cook
Think of the griddle as a flat wok – you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start.

Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes.

Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle.

Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this).

Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies.

Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute.

Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.

Nutrition
Lean meat and tons of veggies, what’s not to love? Just watch how many glugs of oil you use and go light on the tortillas and guac. Makes 6 (1 1/2 cup) servings. 270 calories. 6 Weight Watchers points.

The Verdict: ★★★★½
An outstanding weeknight dish. The griddle gave everything a nice char and the Cholula Chipotle Hot Sauce added a little heat with a lot of slightly sweet smokiness. Th achiote oil was subtle, but it added a richness that helped round out all the flavors.

While the griddle did its smoky/searing job, it was a little too much for the vent fan in the kitchen. Between the smoke and the splatter, this would have worked at lot better outside on the grill.

Scallop Gumbo

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Food & Fire has been a little shy on posts lately because our household has recently adopted the Weight Watcher’s PointsPlus® program and it’s taking some time to get used to it.  Never fear – this grillmeister will still be churning out some dishes that Jennifer Hudson would definitely not approve of, but I will also be working to adapt some of my recipes to be a little more “points friendly.”

You wouldn’t usually think of gumbo as a dish that could be lightened up without losing a lot of flavor, but this version from Mark Bittman is hearty without being too heavy.

1 pound scallops
1 link andouille chicken sausage (Amylu’s), chopped
1/4 cup olive oil
2 tablespoons butter
1/3 cup flour (Pamela’s Gluten-Free Baking Mix)
1 onion, chopped
1 red or green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 cups vegetable or chicken stock, or water
1 (14.5-ounce) can diced tomatoes
1 tablespoon Cajun seasoning
1 -2 tablespoons Louisiana-style hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves

Heat the oil and butter in a Dutch oven over medium-low heat until the butter is melted. Make a roux by whisking in the flour and cooking, stirring almost constantly, until the mixture darkens to a blond color and becomes fragrant (it should smell like popcorn or toast), about 15 to 20 minutes.

Add the sausage, onion, bell pepper, celery and garlic and bump the heat up to medium. Cook, stirring frequently, until vegetables have softened – about 10 minutes.

Add the stock, tomatoes, thyme, oregano, bay leaves and Cajun seasoning. Slowly raise the heat and bring to a boil, stirring frequently and scraping the bottom to remove any browned bits. Reduce heat to medium-low and cover.  Cook for about 20 minutes to let all the flavors get to know each other. Add scallops and cook just until they are no longer translucent, about 2 minutes.

Add salt, black pepper, and hot sauce to taste. Serve in bowls as a stew, or poured over rice.

Nutrition
Makes 6 (1 1/2 cup) servings. 275 calories. 7 Weight Watcher points.

The Verdict: ★★★★★
W0w – sweet and buttery scallops in a rich sauce. The roux makes a big difference – it not only thickens the dish but helps to pull all the flavors together. It’s well worth the calories.

Ceviche de Camaron con Cholula

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The fine folks over at Cholula Hot Sauce were nice enough to send me a 4-pack of their sauces to try out. I’ve been a big fan of their original sauce for years. It doesn’t have much heat or vinegar, but it’s got a solid chili taste that works great on almost any Mexican dish.

There are now 3 new flavors of Cholula – Chili Garlic, Chili Lime, and Chipotle. Of the three, the Chili Lime caught my attention first. I thought it would be a great addition to my Shimp Ceviche recipe.

1 pound cooked medium (41-50) shrimp, shelled and deveined (get the freshest you can find)
Juice of 2 limes (about 1/2 cup)
1 medium white onion, chopped
1 cup grape tomatoes, halved
1/3 cup chopped fresh cilantro, chopped
1/2 cup cocktail sauce (Trader Joe’s in this case, but any sauce with some horseradish in it will work fine)
2 tablespoons pickled jalapeños, chopped
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2-3 tablespoons Cholula chili Lime hot sauce
16 – 24 pimento-stuffed green olives, chopped
1 teaspoon kosher salt
1 avocado, sliced the long way

In a large, non-reactive bowl, combine the shrimp, salt, and lime juice. Let this sit for about 5 minutes. Add the onion, cilantro, cocktail sauce, jalapeños, oil, Worcestershire, horseradish, hot sauce, and olives. Mix well and let sit in the fridge for about an hour so the flavors all get to know each other.

Arrange the avocado strips into a little nest on a small plate or bowl. Mound the ceviche in the center of the strips.  Serve with lime wedges, more hot sauce, and tortilla chips or (strangely, but traditional) saltine crackers.

The Verdict: ★★★★½
This dish just screams sand and surf. I really liked the addition of the last little tomatoes from our garden. They are so perfectly ripe and intense that they are just little flavor bombs.

The Cholula Chili Lime Hot Sauce really shines here – the base chili flavor isn’t too hot (more flavor than fire) and the zip of the lime brings out the freshness and sweetness of the shrimp. I think it’d be great with almost any seafood.

Next time I’d use a different size shrimp. I’d either go large/jumbo so you could pluck the shrimp out with a fork and scoop the remaining sauce up with a chip, or use little cocktail shrimp so you could just scoop the the whole works up.

Hearty Grilled Tuna Nicoise

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I was very excited to make this dish, and I can’t tell you what that means to me.  I’ve been suffering from some serious food blogger ennui lately, and it ain’t pretty.  It’s just been hard to be excited about cooking. Isn’t that weird?

Maybe it’s the end of summer blues? I don’t know, but rather than fight it, I figured I’d just sit around and eat Doritos while it ran its course. Thankfully, when my dear wife called and said she’d found some nice yellowfin tuna, I knew exactly what I wanted to make – Tuna Nicoise.

Tuna Nicoise is a traditional French composed salad usually served as an appetizer or a light dinner. I wanted something a little heartier that would benefit from some time on the grill, so I bumped up the amount of meat and potatoes and substituted grilled asparagus for the usual haricots verts.

Note: this recipe looks complicated, but the walk though is pretty straight forward.  If you have everything prepped and ready before the tuna comes off the grill, it goes together in moments.

The Tuna
2 pounds yellowfin tuna steaks
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup of the marinade (recipe follows)

The Marinade & Dressing
2 anchovy fillets, drained (or 1/2 teaspoon anchovy paste)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1 cup olive oil
1 medium shallot
1 tablespoon capers, drained
1 teaspoon Worcestershire sauce
1 tablespoon herbes de Provence

The Nicoise
1 pound red potatoes, scrubbed and cut into thick rounds
1 pound asparagus, trimmed
4 cups mixed greens or Bibb lettuce, washed and dried
1/2 pound plum tomatoes, cut into wedges
1/2 cup halved and seeded black brine-cured olives
4 hard-boiled eggs, peeled and halved
2 tablespoons butter
2 tablespoons fresh parsley, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Make the dressing and marinade first by putting the garlic, shallots, and salt in a food processor and pulse until the garlic and shallots are minced. Add the anchovies, pepper, lemon juice, mustard, Worcestershire, and herb blend and pulse to combine. With the processor running, add the oil in a steady stream. The mixture will begin the thicken and form an emulsion, kind of a like a thin mayonnaise. Cover and refrigerate until ready to use.

Marinate the tuna by pouring about a 1/4 cup of the dressing/marinade onto the bottom of a lidded container. Arrange the tuns steaks on top of the dressing and turn to coat. Season both sides with a little salt and pepper. Stash in the fridge along with the remaining dressing.

Combine the potato slices, butter, and parsley in a microwave-safe container. Nuke for a couple of minutes until the butter melts. Stir to coat and nuke another 5-10 minutes until tender. Season with salt and pepper and keep warm in the microwave.

Put the asparagus in a zip-top bag and season with the olive oil and balsamic vinegar. Shake to coat and stash in the fridge.

Set your grill up for a direct cook over high (600°F) heat.

Grill the asparagus for about 5 minutes, turning frequently, until the spears start to brown and caramelize. Set asides and keep warm.

Grill the tuna steaks for between 30 seconds to a minute per side, checking for doneness often. For this dish, I like the steaks medium rare where the tuna will be gently yielding when you press on it with the tongs. Anything past medium is headed for cat food territory, so it’s best to pull the steaks off the heat just before they are done and let the carry-over heat do the rest.

Remove the steaks to a plate and drizzle with some of the dressing.

To serve, arrange all the goodies on the table and let everyone assemble their own plates. I like to put down a layer of mixed greens; top that with the tuna and some capers; then surround it with the potatoes, olives, eggs, asparagus, and tomatoes; and top it all with a healthy drizzle of the dressing.

The Verdict: ★★★★★
Wow, this was good! The meal was rich (perfect for a chilly early fall day) but not overwhelmingly so. I like grilled tuna anyway, but the marinade keeps the fish moist while adding an herby zip. All the other goodies then just come together to compliment each other. The olives and capers play off the salty tang of the dressing while the eggs and asparagus help to ground everything.

I can see mixing the leftover dressing with some canned tuna for an outstanding tuna sandwich.