Grilled Shrimp Tacos with Spicy Avocado Crema

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro.

fresh seafood, seafood, seafood recipes

Ingredients

18 oz. raw shrimp, raw, peeled and deveined
2 slices GF Hearty Whole Grain Bread, Bob’s Red Mill mix
8 fillets anchovies, minced
1 tablespoon curry powder
1 medium egg, whisked
½ cup Amaranth Flour, Or other GFCF flour
Corn Oil, for Frying
½ tablespoon Earth Balance
1 medium lemon, for juice

Directions
Peel and devein shrimp

Take two slices of Bob’s Red Mill Gluten Free Hearty Whole Grain bread (or any other GF bread you have on hand), cut into cubes and put into your food processor and chop into breadcrumbs

Mince 8 anchovy fillets and add, along with 2 teaspoons curry powder, to the breadcrumbs and mix.

Spread breadcrumb mixture on a toaster tray and toast for at least one broil cycle to dry out the breadcrumbs a bit.

Beat the egg in a small dish and set aside. Place 1/2 cup of Amaranth flour (or other GF flour you have on hand) on a small plate, and place the breadcrumb mixture in a bowl and set aside.

Put enough vegetable or peanut oil in a saucepan for frying, and heat to 160 F. Add the Earth Balance Buttery Spread to the oil just before working with the shrimp.

Take the shrimp and coat with the egg, then dredge in the flour and then in the breadcrumb mixture. Gently place in the hot oil, and fry until shrimp are fully cooked, approximately 3 minutes per shrimp.

Dry on paper towels and serve immediately, garnished with lemon wedges. Nicely accompanied by brown rice.

Number of Servings: 4

seafood recipes

Salmon with Anchovy Olive Tapenade
4 (4) ounce fillets wild salmon
¼ cup lemon juice, freshly squeezed.
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoons olive oil

1. Rinse salmon fillets, place in a 7 x 11 pyrex baking dish and drizzle with lemon juice
2. In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
3. Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
4. Bake at 350° for 15-20 minutes
5. Serve

Serves 4

seafood recipes

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

Recipe
A grilled Caesar Salad made with wood grilled romaine, Parmigiano-Reggiano, asiago, croutons, and fried wontons.

The original Caesar salad recipe (unlike Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

The trademarks “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.
Many restaurants offer a more substantial salad by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons and Cotija cheese for the Parmesan, or the addition of tomatoes.
Ingredients
Cardini’s recipe bottled salad dressing.

* Ingredients according to the Hotel Caesar’s recipe from about 2006:
o romaine or cos lettuce
o olive oil
o fresh crushed garlic – often in olive oil
o salt to taste
o fresh-ground black pepper
o wine vinegar[15]
o lemon juice or lime juice – fresh squeezed
o Worcestershire sauce
o raw or coddled egg yolks
o freshly grated Parmesan cheese
o freshly prepared croutons

Variations

There are limitless variations. However, some of the more traditional are:

* other varieties of lettuce
* grilled chicken, meat, shellfish, or fish
* capers
* Romano cheese
* anchovies
* bacon

http://en.wikipedia.org/wiki/Caesar_salad

seafood recipes

Fresh Anchovy Fry Omelette

Ingredients :

100g fresh baby anchovy
2 A-sized eggs
1 big red onion
1 fresh red chili
1 teaspoon light soy sauce
1/4 teaspoon pepper
8 tablespoons cooking oil
11/2 tablespoons water

Preparation :

1. Remove heads and intestines of anchovies, wash and drain.
2. Cut onion into rings.
3. Cut chili into slices at a slant.
4. Beat the eggs in a bowl. Add pepper, light soy sauce, baby anchovy and 11/2 tablespoon water. Stir well.

Method :

1. Heat pan, add oil. When oil is hot, add onion and chili, fry till soft.
2. Reduce heat to medium, pour in the egg and anchovy mixture.
3. Turn over when the bottom part is cooked, then keep turning until it is nicely browned. Dish out and serve with sambal belacan.

seafood recipes

Ingredients
1 pound catfish fillets

* nonstick cooking spray

* Sea Salt

* Ground Black Pepper

1/2 cup Hot Salsa

1/2 cup shredded cheddar cheese

1 (1 1/4 ounce) bag Corn chips, crushed (about 1/2 cup)

* Sour Cream

* avocado wedges

Instructions

Heat oven to 450 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray

Cut fish into 4 portions and place fillets in baking dish. Season both sides with salt and pepper. Spread salsa evenly over tops of fish.

Bake about 8 minutes, or until fish just begins to flake with a fork and turns from translucent to opaque (white). Do not overcook fish.

Remove fillets from oven and sprinkle with cheese. Return to oven 2 minutes, or until cheese melts.

Crush corn chips. Remove fish from oven and place on individual plates. Sprinkle with corn chips right before serving. Serve with sour cream and avocado wedges, if desired.

Prep Time:
10 minutes

Cook Time:
10 minutes

Makes:
4 servings

fresh seafood, seafood, seafood recipes

Lemon-Pepper Catfish Recipe

4 Servings
Prep: 5 min. + marinating Grill: 10 min.

5 10 15
Ingredients

6 tablespoons lemon juice
1/4 cup butter, melted
2 teaspoons Worcestershire sauce
4 catfish fillets (about 5 ounces each)
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

Directions

In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

fresh seafood, seafood recipes

Original Recipe Yield 6 servings
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Ingredients

1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 207 | Total Fat: 9g | Cholesterol: 54mg

fresh seafood, seafood recipes, Types of Seafood