It is such a dilemma for me sometimes and it bothers the heck out of me. So I am going to try my hardest to come up with meals while I'm at work (of course on my own time - what are you thinking??) instead of looking up people.com or cnn.com I can look up recipes for dinner.
So tonight, I know I have a lot of seafood in my freezer that needs to be cooked so I think this is what I'll make tonight.
Oh yeah, I got these recipes from http://www.lcbo.com/fooddrink/index.shtml
Grilled Whole Snapper Mediterranean Style
By: Lucy Waverman
4 small snappers, about 1 lb (500 g) each or two 2 lb (1 kg) snappers1/2 cup (125 mL) olive oil1 tbsp (15 mL) chopped garlicFresh oregano stalks, with leavesMediterranean Dressing2 tbsp (25 mL) chopped fresh oregano1 tsp (5 mL) chopped garlic2 tbsp (25 mL) chopped roasted red pepper3 tbsp (45 mL) balsamic vinegar1/2 tsp (2 mL) grated lemon rind1/2 cup (125 mL) olive oilSalt and freshly ground pepper
1. Rinse fish. Whisk together oil and garlic. Brush onto the fish, both on the skin and in the cavity. Stuff the fresh oregano stalks into the cavity. Leave to marinate for 1 hour.
2. Meanwhile, in food processor or by hand, combine oregano, garlic, red pepper, balsamic vinegar and lemon rind. Slowly whisk in oil and season to taste with salt and pepper. Reserve.
3. Preheat grill or broiler to medium-high. Brush grill with oil before placing fish on it. Grill about 7 minutes per side for the smaller fish, 10 minutes for larger, turning only once until flesh is white and moist, and it just comes away from the bone.
4. Place on platter and cut fillets off the bone if the fish are big. Otherwise serve one whole fish per person. Place on serving plates and drizzle over dressing.
Serves 4
Serves 4
Grilled Coconut Shrimp (On Bamboo Skewers)
By: Lucy Waverman
A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler.
One 400 mL can coconut milk 2 tsp (10 mL) green curry paste1 tbsp (15 mL) chopped ginger4 lime leaves or 1 tbsp (15 mL) grated lime rind 2 tbsp (25 mL) fish sauce1 tbsp (15 mL) granulated sugar2 tbsp (25 mL) chopped fresh mint 2 tbsp (25 mL) chopped fresh coriander 2 tbsp (25 mL) lime juice1 lb (500 g) large shrimps Salt to taste¼ cup (50 mL) unsweetened coconut
1. Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in 1 tbsp (15 mL) each of mint and coriander and all of lime juice. Cool.
2. Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
3. Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired.
Serves 4 to 6
Serves 4 to 6
Scallops In Herb Butter Sauce
By: Jennifer McLagan
Scallops have a voluptuous texture, especially when served in a sauce enriched with butter and cream. If you have them serve scallops in individual gratin dishes.
24 scallopsSalt and freshly ground pepper1 tbsp (15 mL) plus ¼ cup (50 mL) unsalted butter1 tbsp (15 mL) vegetable oil½ cup (125 mL) white wine1 tbsp (15 mL) whipping cream¼ cup (50 mL) chopped chives3 tbsp (45 mL) chopped parsley1 tsp (5 mL) thyme leaves, chopped
1. Preheat the oven to 300ºF (150ºC).
2. Place the gratin dishes in the oven.
3. Pat dry the scallops and season with salt and pepper. In a large frying pan heat 1 tbsp (15 mL) of butter and the oil over high heat. Add the scallops and cook for 2 minutes. Turn the scallops and cook for another 2 minutes or until opaque in the centre. Transfer the scallops into the gratin dishes and keep warm in the oven.
4. Add the white wine to pan and bring to a boil, scraping any browned bits from the bottom of the pan. Continue to boil until the wine is reduced by half. Cut the remaining butter into cubes.
5. Whisk the whipping cream into the reduced wine and then gradually whisk in the butter. Add all the chopped herbs, stir to mix and then check the seasoning. Spoon the sauce over the scallops and serve immediately.
Serves 6
Serves 6
