Tuesday Treats - Seafood

With all the cooking I've been doing in the past month, I've had plenty of chances to dig up old recipes I haven't used in a long time as well as new recipes, which have mostly consisted of seafood. In an attempt to avoid the terribly unhealthy red meat I usually cook, I've ventured out into fish. Until this, I had never cooked seafood, which is ridiculous, considering we spent the first eight years of our marriage living on the coast. Now, we're incredibly landlocked and I've decided to try coastal cooking. Ha!


This potato-encrusted tilapia was fine, but I won't bother with sharing the recipe. I wouldn't recommend it. However, the asparagus dijon was tasty.

Asparagus Dijon
1 1/2 pounds asparagus spears
1/4 cup whipping cream
2 T mayonnaise or salad dressing
2 T sliced green onions
3 t dijon-styled mustard

Snap off and discard woody bases of fresh asparagus. Cook, covered in boiling water for 4-6 minutes or till crisp-tender, drain. Beat shipping cream til stiff peaks form, fold in mayonnaise, green onion, mustard. Spoon sauce atop asparagus.


This shrimp and linguini was super tasty and even made for a great leftovers dish. I will definitely be cooking this again.

Shrimp & Linguini
3/4 pound medium shrimp
3/4 cup coarsely chopped carrots
2 large tomatoes, seeded and diced
1/4 cup sliced green onions
1/3 cup grated fresh Parmesan cheese
8 ounces linguini (I used whole wheat, which is much tastier) cooked according to package
1 t olive oil
2 pressed garlic cloves
3/4 cup reduced-fat sour cream
1/2 cup fat-free evaporated milk
1/4 cup snipped fresh basil leaves
1/2 t salt
1/4 t black pepper

Heat oil in saute pan. Add shrimp, carrots and garlic. Cook and stir over medium heat 3-4 minutes or until shrimp turns pink. Remove from skillet. Heat sour cream and milk in skillet over low heat while whisking. Stir in parmesan cheese. Add shrimp mixture, tomatoes, green onions, basil, salt and pepper. Mix gently. Pour shrimp and vegetable mixture over pasta.


I love this salmon so much that I've already cooked it twice since discovering it. The rice is another of my favorites, but it's just a box of 4-grain wild rice from Uncle Ben's. Yum! And, the broccoli is a glazed carrots recipe with broccoli instead of carrots. Another yum!

Toasted Sesame Salmon
4 t sesame seends
3 T teriyaki glaze (I used cheriyake glaze)
1 T tahini paste
1 T toasted sesame oil
1 pressed garlic clove
4 salmon filets

1. Preheat oven to 450. Cook sesame seeds in saute pan 2-3 minutes or until golden brown. Combine glaze, tahini, oil and garlic in bowl and whisk well. Brush glaze mixture onto fillets and sprinkle seeds over each fillet. Bake 12-14 minutes or until fish flakes easily.