Shrimp with Cilantro and Lime
Cilantro and lime make this simple shrimp dish outstanding. Serve this over rice or with a salad. Shrimp is one of my favorite skinny foods to cook with. It’s packed with protein, low in calories, and cooks in minutes which is great when you need a quick delicious meal.
Servings: 4 • Calories: 198 • Fat: 4g • Protein: 36 g • Carb: 2.5 g • Fiber: 0.1 g
- 2 tsp olive oil
- 2 lb shrimp, shelled and deveined
- 6 cloves of garlic, crushed
- 1/3 cup chopped fresh cilantro
- 1 lime
- salt and pepper
- Heat a large frying pan on medium-high heat.
- Add oil to the pan, when hot add shrimp.
- Season with salt and pepper.
- When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic.
- Sauté another minute or two until shrimp is cooked, careful not to overcook.
- Remove from heat.
- Squeeze lime all over shrimp and toss with cilantro.
- Serve hot.
Spicy Tuna Crunch
This recipe is super easy and fun. You will want to deep fry the finish product at 350 degrees if possible, or you can just pan fry it on the stove. Either way is good, but deep frying will speed things up quite a bit.
- 1 Bag of Wasabi Powder (Can be bought in Any Oriental Market)
- 4 Each 8oz. Tuna Steaks
- 1 Box of Panko Bread Crumbs (Japanese Bread Crumbs)
- First thing you want to do is wash off the tuna steaks and place them in the refrigerator.
- Next mix about half the bag of wasabi powder in a mixing bowl with cold water. About 10 oz of water should do, but you need to get the right consistency.
- You are looking for a batter that the Tuna can be dipped into. The thicker the batter, the more spicy it will be, and the thinner the less spicy. Totally up to you.
- Mix the Wasabi batter and once you have the consistency you want, then place the Tuna Steaks in the Batter.
- While the Tuna is soaking for a Minute, place the Panko Bread Crumbs in a Bowl and get the Oil ready, whether it be in a Deep Fryer or on the Stove.
- Remove the Tuna from the batter and let it drain well before placing in the Panko.
- Bread the Tuna well and place on a plate and repeat process until all Tuna Steaks have been breaded.
- Now place the Tuna Steaks in the Oil just long enough to get the bread crumbs crispy and Golden Brown.
- You definitely want to try and serve the Tuna Rare, because it will dry out if it is over cooked.
- This goes well sliced and placed over a Fresh Salad, or it even makes a Great Tuna Sandwich with a Kick!
Grilled Yellow-Fin Tuna Steaks
Grilled Yellow-fin Tuna is an easy and quick dish that almost anyone can do. If you are trying to prepare this dish for the first time, simply be sure no to overcook the tuna because it can be a little tough and chewy.
- 4 Six to Eight oz. Portions of Yellow fin Tuna
- 1 Bunch of Fresh Thyme Stems Removed and Chopped
- 3 oz. of Extra Virgin Olive Oil
- 1 Head of Garlic Peeled and Minced
- 3 oz. of Fresh Lemon Juice (2oz. if you use Fresh Lime)
- 3 Pinched of Salt (Sea salt is Great if you Have it)
- 2 Pinches of Fresh Ground Black Pepper
The tuna should be grilled over an open flame . If for some reason you do not have access to a grill, then a smoking hot frying pan will work.
- First thing is to light the grill and let it heat up.
- In a mixing bowl combine all of your ingredients, except for the tuna and mix very well with a whisk.
- Place the tuna steaks in a Tupperware container and cover with the marinade.
- Be sure to rub the ingredients into the fish real well, but be gentle with it.
- Let the fish sit for about 15 minutes in the refrigerator, but not too much longer or the lemon juice will start to cook the fish and it will be discolored.
- Once the grill is hot enough use some paper towels or a clean dish towel that you are not attached to and put a little bit of the oil from the marinade on it.
- Now using a pair of tongs, quickly and carefully rub the oil on the grill to keep the fish from sticking.
- Take your tuna steaks out of the marinade and using your hands rub off all the oil and other ingredients.
- Place the tuna on the grill for about 15 to 20 seconds then flip over. Cook for about 10 to 15 seconds and pull of the grill.
- For maximum flavor the tuna should be a little red inside, or at the very least, pink.
Pan-Fried Yellowtail Snapper with Key Lime Tartar Sauce
- 4 8-10 oz yellow tail fillets
- 1 clove fresh Garlic mince
- 4 oz Olive Oil
- 6 oz Vegetable or Canola oil
- 4 TBs Paul Prudomme’s Seafood Magic
- 12 Fresh Key limes juiced
- 8 oz all purpose Flour
- 6 oz Cornmeal
- 4 oz Relish
- 24 oz Mayonnaise
- 1/2 Medium Onion Diced
- 1/2 tsp Lea & Perrin’s Worcestershire Sauce
- Salt and Pepper to taste
METHOD OF PREPARATION:
Let’s make the tartar sauce and place it in the refrigerator before getting started on the fish. In a mixing bowl, add the Mayo, diced Onion, Relish, Worcestershire Sauce. a pinch of Salt and Pepper and about 2oz. of fresh Lime Juice. You can add more or less depending on how tangy you like it. Mix well with a whisk and store in the refrigerator.
First thing you want to do is place the minced Fresh Garlic, Olive Oil, Lime Juice and Seafood Majic in a bowl and mix it up really well. This will be the marinade for the Yellowtail, so place the Fillet’s in a tupperware or disposable pan and smother wit the marinade.
Make sure you save some of the lime juice to make the tartar sauce later, or just pick up a few more limes. Preheat the oven to 350 degrees.
Throw the All Purpose Flour and Cornmeal together in a bowl, along with a pinch of salt and pepper and mix well. The cornmeal will add a little crunch factor to the fish, that you normally wouldn’t get using just flour.
Get a Large frying pan and place it on the stove on High Heat WITHOUT putting any oil in it. Now take the fish out of the marinade and place in the flour cornmeal mixture. Coat well on both sides.
Now that the pan is Hot, turn the heat down to Medium/High and add the Vegetable or Canola Oil. I test the heat of the oil by sprinkling a little flour in it. When it starts to sizzle then it’s ready. Place the fillets in the hot oil and let them pan fry for about 30 seconds, or until Golden brown and then carefully flip them over using a pair of tongs.
Turn off the oil and place the fillets on a plate with some paper towels to soak up any excess grease. Place the fish on a baking sheet and place in the oven for about 5 minutes, depending on the thickness of the fish.
This recipe really is good with just about any type of fish, but works well with different types of Snapper. I especially enjoy serving this over a nice crisp cold salad.
I hope you Enjoy it and until next time, keep those lines tight!!!
Chef Frank Mazzarella