Cioppino-Style Seafood Stew

~from the kitchen of my beautiful wife~
Serves 6

Ingredients:

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1-1/2 cups dry white wine
5 cups fish stock (jars of clam juice can be used here)
1 bay leaf
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1-1/2 pound firm fleshed fish fillets such as cod
1 pound of baby octopus (optional but so worth it!)
1 pound large scallops (another great optional item, use as substitute for one of the other seafood items)

Directions:

Heat the oil in a very large pot over medium heat.  Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.  Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.  Stir in the tomato paste.  Add tomatoes with their juices, wine, fish stock and bay leaf.  Cover and bring to a simmer.  Reduce the heat to medium-low.  Cover and simmer until the flavors blend, about 30 minutes.

Add the mussels to the cooking liquid.  Cover and cook until the mussels begin to open, about 5 minutes.  Add the shrimp and fish.  Simmer gently until the fish and shrimp are just cooked through, and the mussels are completely open, stirring gently, about 5 minutes longer (discard any mussels that do not open).  Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Tantalizing Tuna Sandwich

~from the kitchen of my beautiful wife~
Serves 4

Ingredients:

2 (6 oz.) cans of solid white tuna in water, drained
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Heinz Dill Relish
2 teaspoons onion powder
Salt and pepper, to taste
8 slices Food for Life Ezekiel 4:9 Sprouted 100% Whole Grain Bread
4 slices cheese of your choice (I prefer provolone)
2 hard-boiled eggs, sliced
1 cup fresh spinach leaves

Directions:

Thoroughly combine the tuna, mayo, mustard, relish, onion powder, salt and pepper.  

Lay out 2 slices of bread per sandwich.  Build sandwiches by spreading the tuna mixture over the bottom slice of bread, then layering with cheese, sliced egg, spinach, and then the top slice of bread.  Serve.

Grilled Chipotle Fish Tacos with Avocado Cream and Pineapple Salsa

Direct Grilling
Serves 4, 2 tacos each serving

Ingredients for the fish and marinade:

1 to 1-1/2 lbs. cod, mahi-mahi, or other thick, flaky white fish
1/4 cup olive oil
Juice of 1 lime
1 tablespoon ancho chili powder
1 chipotle pepper in adobo sauce, chopped
1/2 teaspoon adobo sauce (liquid the chipotle's are stored in) if you want more heat
1/4 cup chopped cilantro leaves
1 clove garlic, minced
1/2 teaspoon ground cumin

Pineapple salsa:

2 to 3 large cans of pineapple chunks, drained
1/2 large red onion, peeled and finely chopped
3 to 4 tablespoons freshly squeezed lime juice
1/2 small red jalapeno chile, seeded and finely minced
1 poblano or anaheim chile, seeded and finely minced
2 tablespoons finely minced fresh cilantro

Avocado cream:

1/4 cup prepared guacamole
1/4 cup sour cream
2 teaspoons grated onion or shallot
Freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste

Tacos:

8 corn tortillas, warmed
lime wedges (optional)
Additional minced jalapenos (optional)
Additional chopped cilantro (optional)

Directions:

Preheat grill to medium-high heat. 

Make salsa.  Put drained pineapple in medium bowl, add the onion, lime juice, jalapeno and pablano.  Toss to combine well and sprinkle lightly with salt and pepper.  Chill, covered, 1 to 2 hours and up to 24 hours.  Stir cilantro into salsa just before serving. 

Make avocado cream.  Combine guacamole, sour cream, and onion in a small bowl.  Stir in enough lime juice to thin it slightly.  You want it thin enough to drizzle over the fish.  Add some salt and pepper, taste and adjust seasonings.  If it is too tart, add a pinch of sugar.

Prepare fish.  Place fish in a ziplock bag.  Combine marinade ingredients and pour over fish.  Let marinate for 15 to 20 minutes. 

When grill is hot, remove fish from marinade and place on the hot grill.  Cook for 4 minutes on each side.  Remove to a plate and set aside for 5 minutes.  Flake with a fork into bite-sized pieces. 

Warm the tortillas on the grill for about 20 seconds on each side.  Place a little salsa on each tortilla, top with some fish and drizzle with avocado cream.  Serve with lime wedges, minced jalapenos and cilantro.

Salmon Fish Tacos with Mango Salsa

Direct grilling
Serves 3-4

Ingredients:

1 large salmon fillet
Olive oil
Coarse salt (such as kosher or sea) to taste
Freshly ground pepper to taste
Creole seasoning to taste such as Zatarain's
6 inch to 8 inch soft shell taco tortillas (corn or flour).  I used these and they were awesome.
Chopped lettuce
Hot sauce (optional), we prefer Tabasco Green Pepper Sauce

Mango Salsa Ingredients:

1 ripe mango, peeled and diced
3 fresh tomatoes, diced
3 poblano peppers, cut in half with seeds removed (use simple green peppers if you cannot find the pablanos)
Chopped fresh cilantro to taste
Chopped fresh parsley to taste

Splash of apple cider vinegar

Generous drizzle of olive oil

1/4 of a white onion, diced (optional)

Directions:

Grill the peppers until caramelized and tender.  Then chop and add to the other salsa ingredients.  Cover and let stand at room temperature while the salmon is prepared and grilled.  

Now for the salmon.  Drizzle the salmon with olive oil, then season with the salt, pepper and croele seasoning.  Heat grill to medium to medium-high heat (325-400) and cook for approximately 10 minutes, turn and cook 10 minutes longer (cook times will vary depending on size of fillet and heat of the fire).  You can cook the salmon on a piece of tinfoil, but to put it over the top, cook it on a soaked cedar plank right over the heat.  The smokiness of the charred cedar adds a really nice level of flavor.  You won't regret it!

After the fish is cooked, place the tortillas on the grill to warm them up, but don't cook too long or they will get hard and it will make it hard to wrap them around the contents of the taco.

Create a taco bar with the salmon, salsa, lettuce, hot sauce and tortillas.  Place the fish on the tortilla, then the salsa and other ingredents and enjoy!

Fish Chowder

~From the kitchen of my beautiful wife~
Serves 4

Ingredients:

2 slices of bacon, chopped
3 leeks (white part, cleaned and sliced)
3 stalks of celery, peeled and sliced
1/2 teaspoons dried thyme
2 tablespoons all-purpose flour
4 cups clam juice
2 cups of water
1 bay leaf
1 or 2 medium potatoes
2 cups whipping cream or milk
1/4 teaspoon cayenne pepper (optional)
5 fillets white fish cut in cubes (tilapia is a good cost effective choice)
1 teaspoon corn starch if needed to thicken up the soup
2 tablespoon lemon juice
2 teaspoons salt

Directions:

In a skillet on medium heat, cook the bacon until crispy.  Remove bacon and put it onto a paper towel.  Save 1 tablespoon of the fat from the pan.  Reduce heat.  Add the leeks and celery.  Cook until soft.  Add thyme, bacon and salt and stir.  Add flour and cook for 1 min.  Add clam juice, water and bay leaf and cook for 6-7 minutes.

Transfer mix to slow cooker.  Add potatoes and stir.  Cover and cook on low for 8 hours or on high for 4-5 hours.

In a saucepan, bring milk to a boil and stir in the cayenne pepper.  Add mix to slow cooker with fish.  Add lemon juice.  Cover and cook on high for 30 min.  If needed, add the corn starch.  Add more milk if the soup is too thick.

Note:  When soup is almost done, taste it.  You can always add more lemon juice, salt and pepper for more flavor.

Grilled Salmon Fillets with Indian Flavors and Mango Salsa

Indirect grilling

Serves 4

Ingredients:

2 tablespoons vegetable oil
2 tablespoons grated fresh ginger
3/4 teaspoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons coarse salt (kosher or sea)
1/4 teaspoon cayenne pepper
1 salmon fillet (about 2 pounds total), preferably wild caught

Mango Salsa:

1 ripe mango, peeled, pitted, and cut into 1/2-inch dice
3 tablespoons lemon juice
1 tablespoon chopped fresh cilantro leaves

You'll also need:

1 cedar plank (can be found at Costco or Sam's)

Directions:

Mix the oil, ginger, cumin, coriander, salt, and cayenne pepper together in a small bowl.  Rub the marinade over the salmon fillet.  Cover and refrigerate for 30 minutes.  Meanwhile, combine the mango, lemon juice, and cilantro in a small bowl and set the salsa aside.

Prepare the grill for indirect grilling.  Place the salmon fillet on the plank in the center of the hot grate, away from direct heat, and cover the grill.  Cook the salmon until cooked through, about 20-30 minutes.  To test for doneness, insert an instant-read thermometer through the side of the salmon:  The internal temperature should be about 135 degrees F.  The salmon should flake when slightly pressed with a finger or fork.

Salmon with Miso Glaze

Indirect grilling

Serves 4 to 6

Ingredients:

1 salmon fillet (about 2 pounds total), preferably wild caught

2 tablespoons olive oil or sesame oil

Coarse salt and freshly ground black pepper

Miso Glaze (recipe follows)

You'll also need:

1 cedar plank (can be found at Costco or Sam's)

Setup the grill for indirect grilling and and preheat to medium-high.

When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon.  Place the salmon fillet on the plank in the center of the hot grate, away from direct heat, and cover the grill.  Cook the salmon until cooked through and the glaze is golden, about 20 to 30 minutes.  To test for doneness, insert an instant-read meat thermometer through the side of the salmon:  The internal temperature should be about 135 degrees F.  The salmon should flake when slightly pressed with a finger or fork.

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Miso Glaze:

1/2 cup white miso (available in Asian/Japanese markets)

1/2 cup mayonnaise (preferably Hellmann's)

5 to 6 tablespoons sugar

1 teaspoon finely grated lemon zest

1/4 teaspoon white pepper (optional)

Tuna Souvlaki Kebabs

Direct grilling

Serves 4

For the fish and the marinade:

1-1/2 pounds tuna steaks (or swordfish), about 1-1/2 inches thick

3 tablespoons olive oil

3 tablespoons fresh lemon juice

3 tablespoons dry white wine

2 cloves garlic, minced

1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried

1 teaspoon grated lemon zest

1 teaspoon coarse salt (kosher or sea), or more to taste

1/2 teaspoon freshly ground black pepper

For the kebabs:

24 bay leaves

1 medium white onion, quartered

lemon wedges, for serving

You'll also need:

bamboo skewers (a package of 40 costs $0.99 at Wal-Mart) - soaked in a pan for 30-60 minutes

Trim the skin, if any off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1-1/2 inch cubes and set aside while you prepare the marinade.

Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, salt, and the pepper in a large bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the fish and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.

Preheat the grill to high.

When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the fish cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and a bay leaf between each and dividing evenly. On the grill, turn heat down to medium to low, oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs until the fish cubes are nicely browned on the outside and opaque in the center, 2 to 3 minutes per side (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last 2 minutes.

Transfer the kebabs to a serving platter and serve immediately, accompanied by lemon wedges.

Smoked Salmon

Indirect grilling

Serves 4 to 6

Ingredients:

1-to 1-1/2 pounds salmon fillet

1 cup vodka or rum

CURE

1 cup brown sugar

1/2 cup course salt (kosher or sea)

2 tablespoons freshly ground black pepper

1 tablespoon ground coriander

You'll also need a charcoal or gas grill and a few handfuls of wood chips (apple is the best but hickory or some other type will do). If you are using a gas grill, use a smoker box or make a smoke bomb with the chips inside a ball of tinfoil.

Directions:

Wash the salmon fillet under cold water and blot dry with paper towels. Run your fingers over the fillet, feeling for bones. Pull out any you find with needlenose pliers. Place the fish in a baking dish and pour the vodka over it and turn to coat. Marinate the salmon in the refridgerator for 20 minutes, turning the fish twice.

Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.

Drain the fish and blot dry with paper towels. Wipe out the baking dish. Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet. Place the fish in the dish, cover and top with the remaining sugar mixture. Cover with plastic wrap and cure the fish in the refridgerator for 4 hours. When properly cured, you'll notice a pool of liquid at the bottom of the baking dish. This is the liquid the salt has drawn out of the fish.

Rinse the salmon under cold water to wash off the cure. Blot dry with paper towels. Set up your grill for indirect cooking. Smoke the salmon until cooked, about 45 minutes to 1 hour from start to finish. Use the flake test test to check for doneness: Press the fish with your finger--it should break into clean flakes.

Transfer the fish to a cake rack to cool to room temperature, then refridgerate until serving. (This salmon tastes best served chilled.) Serve with bagels and cream cheese, or with toast points, capers and sour cream.