Posts Tagged fish
Oven Poached Salmon
Posted by Morovino in Main Courses on December 23, 2011
This dish is so easy and delicious that Mrs. Vino realized she was preparing it once a week for an 8 week period. It’s great for busy evenings and I do it for holidays as it is virtually impossible to overcook the salmon when preparing it this way.
Make and serve with Pinot Grigio – any of them!
1 filet of salmon (about 2 lbs), skin on or off, your choice
½ c. Morovino Pinot Grigio or other white wine (could also use chicken broth)
1 lemon
1 clove of garlic crushed
2T soy sauce
Preheat the oven to 325 degrees. Thinly slice ½ the lemon. Put the wine/broth, the juice of the other half of the lemon, garlic and soy in a 9 x 12 baking dish. Put the salmon in the baking dish. If it has skin, it should be skin side down. Top the salmon with the slices of lemon. Cover with foil and put in the oven for 30 minutes. After 30 minutes remove from oven, and remove the skin. For gourmet bonus points, drizzle it with Black Truffle Oil (available at Von’s, online and at specialty food stores). Serve with a green salad and mushroom risotto.
Curry Roasted Shrimp
Posted by Morovino in Main Courses, Soups and Salads on December 22, 2011
Make with . . . (sorry, no wine in this one), Serve with Cosa Dolce or Pinot Grigio.
This recipe is healthy and delicious and can be served several different ways (see end of recipe).
2 large seedless oranges
½ t. Kosher or Coarse Salt (divided)
1 large red bell pepper
1 large avocado
2 t. extra virgin olive oil
1T curry powder (Madras or Oriental is spicier than regular curry, but not too spicy for Mr. Vino’s tender palate)
1 ½ lbs peeled raw shrimp, tail off (or, if you ENJOY shrimp shucking, get in the shell shrimp, but peel them before you cook them)
A few grinds of black pepper
Preheat your oven to 400 degrees and put the oven rack in the middle setting. Line a baking sheet (with a rim) with parchment paper. Cut the red pepper in half lengthwise, then each half in three-ish lengthwise pieces, then cut each piece into 1” chunks. Spread the pepper chunks on the baking sheet. Grate the zest of one of the oranges and put it in a small bowl. Peel the oranges using a sharp knife, just like you were starting an Orange Supreme (for a video on how to do this, go to www.expertvillage.com/video/16535_orange-supreme.htm). Once the oranges are peeled, slice them thinly crosswise, then quarter the slices. If your oranges have seeds after all, it would be good to remove them. Spread the orange slices with the red pepper on the baking sheet and sprinkle with ¼ t. of coarse salt. Roast them until they are soft and the oranges start to dry out–about 12 minutes.
Toss shrimp with oil, curry, ground pepper, orange zest and remaining salt. Yes, it looks completely gross at this stage, but be patient. After 12 minutes of roasting the oranges and peppers, add the shrimp to the pan and roast for another 6-8 minutes, until shrimp are pink. Peel and cube the avocado and set aside.
To serve: Option 1: Shred some baby greens and dress with your favorite Vinaigrette dressing. Put a serving of the salad on the plate and top with shrimp, oranges, peppers and avocado. Nutritious and delicious.
Option 2: Finely slice some Romaine lettuce and warm some tortillas. Treat this like a Shrimp Fajita–put a serving of peppers and oranges in a tortilla, add some shrimp, avocado, lettuce, salsa and green onions. YYUUUMM.
Option 3: Toss the shrimp, peppers, oranges and avocado together. Serve with brown jasmine rice and sliced mangos on the side. Incredible!
