Archive for ‘Fish and Seafood’

May 22, 2011

This is not a post…

This is a mental note, a reminder to my brain, so to speak.

So here goes…

BRAIN! I do not care for fish served that way. Don’t ever let me do this again! If I ever feel the need to give it another try and start to argue with you when you try to be nice and dissuade me, here is a list of arguments that you can use to bring me back to reason:

  • First, you really don’t appreciate having the fish’s head, tails, bones and skin on your plate

 Well, once I remove all of that, I’m fine…

  • You DESPISE fish bones. Whole fish are LOADED with bones. Heck, they are NOTING BUT fish bones.

But, but, the flesh is so tender and it tastes so good when cooked that way

  • You’ve always hated leaving scraps on the side of your plate, be it only a bay leaf. And you want to deal with a COMPLETE CARCASS? Come on! Do you REALLY want to do that again?

Well… I could always use a separate plate for the scraps…

  • Whole fish still have their skin on. Gooey, STICKY SKIN. You don’t like fish skin. It makes all the bones and scales stick to your fingers. It drives you MAD.

But look how pretty that little red snapper is…

  • Fish, when cooked whole, look plain SCARY. You don’t actually enjoy eating scary things, do you?

Right, no, I don’t, but…

  • STOP ARGUING – GET A FILLET!

I mean seriously… look at this poor little fella. He was so cute before I cooked him… now he just plain scares me. He did, however, taste incredibly good!

So that’s it! End of the road for me as far as pan frying whole fish goes. From now on, I’ll stick to fillets. (I will however make an exception for the big guys that are too big to fit in a pan and need to be baked in the oven. At least they don’t make it to my plate with their head still attached!)  

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May 10, 2011

Summer Is Almost Here Lobster Salad

I had bought an extra lobster, just in case… I wasn’t sure whether my son would be home for dinner or not, so I decided to play it safe. Turns out he didn’t, so I ended up with one leftover lobster.

Great!!! I was gonna get to make lobster something. But lobster what? I never made lobster anything before. I always had lobster lobster, period.

I thought about it for a long time, came up with many ideas, but I don’t know, for some reason, none of them seemed to really inspire me.

Creamy Lobster Pasta? Naaah, way too similar to the creamy salmon pasta I just had…

Lobster crêpes? Nope. Way too fancy. Not in the mood for fancy.

Lobster pizza? Yeeaaah, maybe… that could be an option, but on a weeknight? I don’t know… Plus, I really have my heart set on that chicken, sundried tomatoes and goatcheese pizza and having lobster pizza now would mean I’d have to push the chicken one back another month or so. Not good.

Lobster sandwich? Han han, I think that would be a waste… You don’t make a sandwich out of something you only get to eat once a year.

I needed to find something that would be visually pleasing, (I really wanted to eat that lobster with my eyes first), and that wouldn’t completely overpower the delicate flavour of the lobster flesh. Something light, something fresh… something that would celebrate that little bit of sunshine we’re finally getting…

A SALAD! What else? And there you have it…

Summer is almost here Lobster Salad.

It fit the bill, perfectly!

Ingredients
(serves 1)

  • 175g cooked lobster meat (the meat of one lobster)
  • ½ avocado, diced
  • ½ tomato, diced
  • ½ cup frozen corn
  • ¼ cup black olives, sliced
  • ¼ cup red onion, chopped
  • 2 tbsp fresh parsley, coarsely chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 1tsp fresh oregano
  • 1 clove garlic, minced
  • Pinch salt and pepper
  • A handful of arugula

Instructions

  1. Cook the corn according to directions on package (use your preferred method) then rinse it under cold running water to cool it down. Drain and set aside.
  2. In a large mixing bowl, add lemon juice, mustard, thyme, oregano, garlic, salt and pepper. Mix with a fork or whisk until well incorporated.
  3. Add all other ingredients except arugula. Toss lightly until well combined
  4. Lay arugula on a serving plate and mound lobster salad in the middle.
  5. Serve with whole grain tortilla or bread.

May 9, 2011

Mother’s Day Feast – Lobster Fest

Lobster being on sale this week, this is what I ended up eating this week-end, instead of the pizza I had originally planned. I guess that pizza will have to wait again… I simply couldn’t pass up on live lobster at 5 bucks a pound, and, frankly, I think I wasn’t the only one. Just the morning when I went to buy mine, they had already sold over 600 pounds worth of the little beasts at my local supermarket.

I can’t say that I am a huge fan of lobster. Don’t get me wrong, I LOVE its great taste and texture as well as good nutritional values and low cal density (bonus!!!) but I hate the fact that eating it has to be so unbelievably messy. Sure, you could always prepare it ahead of time and make it into something, instead of just eating whole lobsters, but it does take away from the experience. Plus, it would be just as messy, only not AT the table…

Messy or not, I would say that this was a feast fit for a king queen (hey, it was mother’s day, wasn’t it?), served with a nice light salad, cute little loaves of multi grain bread, red wine and garlic butter, although I stayed away from that last item, for very obvious reasons! I wouldn’t want to annihilate the low cal density bonus, now, would I? 😉 

Now, don’t ask me how to cook lobster. I’m not even going to touch that subject with a 10 foot pole, for fear that the lobster police will come and arrest me for talking about something I know nothing about. Heck, I wouldn’t even be able to drop the poor things in the water… my ex has always taken care of that for me, and this time was no exception! 😉

What I can tell you about, however, is what went into that beautiful salad! (even though my ex took care of that one also… hey, it was mother’s day, was it not?)

  •  1 tomato, diced
  • ½ seedless cucumber, thinly sliced
  • 6 radishes, sliced
  • 8 button mushrooms, sliced
  • 1 can hearts of palm, drained and sliced
  • 4 cups raw baby spinach
  • 2-3 tbsp white wine vinegar
  • a splash of olive oil
  • A few shakes of salt and pepper
  1. Mix all ingredients together except for baby spinach. Let stand for about 5 minutes to allow flavours to develop and mushrooms and cucumber to wilt ever so slightly.
  2. Add spinach and toss to combine.