Friday, July 23, 2010

Baked Scrod...... A New England Staple

Living so close to Boston and the ocean this is a very popular dish on many restaurant menus around us. The recipe uses cod fish which for some reason we call scrod. I guess they say scrod is a young cod fish... Either way it is a white flaky fish with a slight sweetness to it.  It also happens to be a favorite at our house, sometimes we even stuff it with some crab meat and serve it with a creamy lobster sauce. For this recipe we did a simple cracker crumb topping, with a butter and lemon marinade.

Baked Scrod

Items Needed:

Broil Pan

  • 2 lbs Cod Fillets, sliced in half
  • 2 lemons
  • 1 1/2  sticks butter
  • 1 sleeve Ritz Butter Crackers, crushed to make crumbs
  • salt 
  • pepper

  • Take the butter and melt it in a microwave safe bowl and pour half of it over the fish than salt and pepper fillets 
  • Take the rest of the butter and add the the cracker crumbs, place the fillets on the broil pan, than cover with the cracker crumbs squeezing 1 lemon over the fish
  • Bake for 15-25 minutes*** or until fish flakes nicely 
  • Serve with lemon wedges

**** If crackers are starting to brown too much than cover loosely with foil and continue to bake

Eat and Enjoy!!!

    Tuesday, July 13, 2010

    Mango Salsa

    You will continue to hear me say this all summer but I love grilling.. and all the things that go along with it!! So to go along with my Grilled Shrimp I made a little Mango Salsa to spice things up. The sweet and spicy of the salsa goes really well with the shrimp. I have to admit that I still find Mangoes intimidating... I have a hard time picking ripe ones but nonetheless I love the flavor, and sweetness they add. This is a very simple dish and very refreshing... Works great with some tortilla chips too!!!

    Mango Salsa

    Items needed:

    Mango slicer if you have one if not a good knife

    • 2 Mangoes, cut in 1/4 inch pieces
    • 1 lime
    • 1/4 red onion, finely diced
    • 1 tsp chili powder
    • honey, to taste 
    • salt, to taste
    • pepper, to taste

    • Cut up the mango, if you have never done it before take a look at Elsie's how to over at Simply Recipes. 
    • Mix mangoes and red onion, with the chili powder, salt, pepper and honey. Squeeze the juice of one lime over the mixture and give it a few good stirs.   Give it a good taste and add more of the honey or chili powder to taste. Same with the salt and pepper. Place in refrigerator for 1-2 hours then serve with Grilled Shrimp or grilled chicken. YUMMY!!
    Eat and Enjoy!!

      Saturday, July 3, 2010

      Shrimp on the Barbie....

      The one thing I love about summer most is the grilling... Not only does it get me out of my kitchen but the food is oh so yummy!! We had quite the hot and humid spell in New England at the beginning of the week so there was no way I was slaving over the hot stove or oven. Since we are big fans of grilled shrimp at our house, grilled shrimp was on the menu the other night. I served these with some grilled veggies and Mango salsa. Stayed tuned for those recipes....Talk about a quick and easy meal, and great for leftovers.

      Grilled Shrimp

      Items needed:
      Grill or Grill pan
      4 Skewers, metal or wooden*****
      Bowl for marinating( I usually use Tupperware with a cover)

      • 30 Shrimp, peeled and deveined
      • 1-2 tbsp olive oil, separated
      • 1/4 red onion, chopped finely
      • 1 clove garlic,minced
      • 3 tbsp honey
      • lime juice, from one lime
      • 1-2 tsp salt**
      • 1-2 tsp pepper**
      • 4-5 shakes of hot sauce

      • Place shrimp in bowl with the 1 tbsp olive oil, honey,lime juice, salt, onion, garlic, pepper, garlic and stir until well mixed, adding more oil if necessary so that they are nicely coated pop the top on your Tupperware bowl and shake to evenly coat shrimp, then set aside for 30 minutes 
      • Meanwhile heat grill to medium high heat
      • Skewer shrimp, putting 10 shrimp on each one and put on hot grill, grill on each side for 2 minutes until they turn pink

      ** Adjust to taste...
      *** If using wooden skewers, soak in water for  30 minutes to prevent flare up on the grill.

      Eat and Enjoy!!!



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