Category: Seafood

Garlicky Roasted Shrimp and Swiss Chard

You can never have too many quick and easy recipes in your arsenal of go-to weeknight meals, the type that can be made from memory when you’re too tired to think. It doesn’t get much easier or tastier than our Garlicky Roasted Shrimp and Swiss Chard, a recipe with very few ingredients and a simple one-pan cooking method that makes getting a healthy meal on the table a cinch.

Roasting the shrimp and the chard in the same pan not only makes washing dishes quick work, it also cooks both to tender perfection. Roasting greens in the oven keeps them slightly crisp rather than giving them the limp texture that sautéed greens can have. In the oven, the edges of the Swiss chard become brown and crackly and the center of the leaves are tender but not soggy. The trick to cooking the Swiss chard perfectly is using a cookie sheet or a baking pan with only a small rim; if you use a roasting pan or baking sheet with a deep rim, moisture will become trapped in the pan and make the greens too soft. Spreading the raw greens out on a large sheet pan to cook is also easier than trying to stuff them into a sauté pan on the stove, which forces you to cook the greens in batches so the leaves don’t spill over the sides. Oven-cooked greens also require very little attention, just one stir during the 10-12 minute roasting process.

Read More

Buttery Catfish in a Creamy Shallot Sauce

Catfish is often covered in a bulletproof coating of cornmeal and spices or drowned in a heavy, highly seasoned sauce. This leads one to believe that the main point of catfish recipes is to draw your taste bud’s attention away from the fish itself. This is a shame, because the flavor of catfish is actually quite delicate and pleasant, and rarely fishy. If you don’t believe us, try our recipe for Buttery Catfish with Creamy Shallot Sauce and just see if it doesn’t change your mind.

In this recipe the fish is seasoned only with salt, topped with a creamy shallot, butter and coconut milk sauce and finished with a garnish of chives. The catfish soaks up the rich sauce and whatever remains you’ll be tempted to lick right off the plate. “Buttery” is a good way to describe both the sauce and the texture of the fish – every bite melts in your mouth. You can use this recipe with any type of seafood but there are many reasons to give catfish a try.

Read More

Caviar Served Three Ways (plus a Primal Blini Recipe)

Even if you’ve tried to keep your head buried in the sand and avoid the media headlines this year, the onslaught of bad economic news has been hard to ignore. Unemployment, defaulted mortgages, a tanking economy…it’s no wonder we’re looking forward to New Year’s Eve more than ever, a holiday that celebrates moving forward and starting fresh. It’s a holiday that encourages even the scrooges among us to be hopeful. It’s also a holiday that puts us in the mood to ignore the headlines and splurge a little bit, and few foods make us feel more extravagant than caviar.

I usually publish recipes here on Mark’s Daily Apple on Saturdays, but I thought you might like a little lead time so you can hunt down these delicious little fish eggs before the 31st. That and I’ve got something else planned for the 31st (stay tuned!). In any case, back to caviar.

Read More

Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing

When you’re in the mood for something decadent, or a special occasion arises, or it’s a Tuesday and for no particular reason at all you’re craving lobster, MDA Reader Kerry Carlson’s Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing is one to turn to.

Kerry’s lobster salad is flavored by a bold combination of tart grapefruit, creamy avocado and salty bacon. This trio of contrasting flavors will wake up your taste buds and demand they take notice of what you’ re eating. Each bite is a celebration of varying textures and flavors, and when one of those bites also includes a chunky piece of lobster meat, you’re really in for a treat.

Read More

Tomato Garlic Mussels

After over a month of Primal Challenge festivities it feels good to get back in the kitchen and cook up some Primal fare for the regular weekend recipe post here at MDA. This and next week’s recipe will wrap up the Reader-Created Cookbook Contest. After that it we’ll be publishing exclusive MDA-created recipes every Saturday. But first, let’s dive straight into the sea…

The great thing about seafood is that it takes so little time to cook. Mussels are at the very top of the list, usually needing only a few minutes to steam open. Mussels conveniently announce exactly when they’re done by opening their shell, they are perfectly self-seasoned, have no bones to contend with and are high in protein, B12, iron and selenium. What is there not to love?

Read More

Sous Vide Salmon with Salmon Skin “Bacon”

“Sous Vide” might immediately make you think this recipe involves a fancy, overly precious cooking method that only the food snobs among us will be interested in. But what if we tell you that the two main cooking tools it requires are a picnic cooler and a Ziploc bag, and that heating water is the only cooking skill required?

We’ve been reading about sous vide for some time now, but it took a recipe sent in by Szara Loring for the Primal Blueprint Reader-Created Cookbook Contest to encourage us to try it at home. Szara’s recipe for Sous Vide Salmon made us realize you don’t necessarily need expensive, professional sous vide equipment to try the cooking technique out. Turns out, all you need is the aforementioned cooler, a large Ziploc bag and a thermometer.

Read More

Latest Posts