Seafood Tikka

1/4 c Greek yogurt
2 tsp fresh grated ginger
3 cloves garlic, grated
1 tsp salt
1 tsp cumin
1 tsp coriander
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp turmeric
1 Tbsp lime juice (leave out if yogurt is very sour)
1 lb skinless wild salmon fillet, cut into cubes
1 lb jumbo shrimp, peeled and deveined

Combine yogurt, ginger, garlic and spices in a zip-top bag. Squeeze to mix. Add seafood. Mix gently. Marinate in refrigerator 2 hours. Skewer and grill. Serve with lime wedges.

Seafood Enchiladas

1.5 to 2 lbs seafood (I used a mix of cod and shrimp)
1 tablespoon butter
1 small onion, chopped
12-oz jar salsa verde
8 ozs cream cheese
7-oz can chopped green chiles
2 cups shredded Monterey Jack cheese, divided
10 to 12 6" corn tortillas
Fresh cilantro
Sliced jalapeños

Remove skins and shells from seafood; cut in 1" pieces. Preheat oven to 350°. Butter a 9x13" baking dish.

In a large skillet, heat butter over medium-high heat. Add onion; saute until crisp-tender, 3 to 4 minutes. Add seafood; saute 5 to 7 minutes or until done. Remove from pan.

In the same pan, warm salsa, cream cheese and chiles just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.

Stir just enough cheese sauce into seafood mixture to bind it together. Spread 1 cup sauce into baking dish. Place 1/3 cup shrimp mixture on each tortilla, roll up and place in prepared dish, seam side down. Top with remaining sauce, spreading to coat tortillas. Sprinkle with remaining cheese.

Bake covered until cheese is melted, 20-25 minutes. Sprinkle with cilantro; top with jalapeño slices. Good with Mexican rice.

Instant Pot Shrimp Biryani

Use the biggest shrimp you can afford so they won’t overcook in the amount of time it takes to cook the rice. If you can't find Kashmiri chile powder, substitute three parts sweet paprika and one part cayenne.

2 c basmati rice
2 tsp oil
1 onion, chopped
1 serrano chile, minced
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
2 tsp kosher salt
1 tsp Kashmiri chile powder
1 tsp ground turmeric
1 tsp smoked paprika
10 fresh curry leaves, torn into pieces
1 1/2 c boiling water
2 lb jumbo shrimp (16-20 or fewer per pound), peeled and deveined
15-ounce can diced tomatoes with juice
2 tsp freshly squeezed lime juice, plus wedges for serving
1/2 cup chopped fresh cilantro

Heat oil in instant pot on sauté (high) until shimmering. Add onion; cook for 4 minutes or until softened. Stir in serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves. Cook 1 minute or until fragrant.

Stir in boiling water. Scrape up browned bits on bottom of pot. Stir in rice, shrimp and tomatoes. Secure the lid and cook on high pressure for 3 minutes. 

Quick release pressure, stir in lime juice, and cover with a kitchen towel. Let stand 5 minutes.

Stir in cilantro, then taste and add more salt as needed. Serve with lime wedges.

Cilantro-Lime Shrimp Tacos with Cotija Slaw and Avocado

For the shrimp:
1 pound medium shrimp
Juice of 2 limes
2 cloves garlic, minced
1/2 tsp cumin
1 Tbsp olive oil
1/2 tsp kosher salt
2 Tbsp cilantro

Peel and devein shrimp. Combine remaining ingredients except cilantro; pour over shrimp, tossing to coat. Let stand 20 minutes while you assemble the slaw.

When ready, remove from marinade and cook in a skillet over medium-high heat until just pink, 2-3 minutes. Remove from skillet; add marinade, boil to reduce to 1-2 tablespoons of liquid, and pour atop shrimp. Add cilantro.

For the slaw:

1/4 head green cabbage, very thinly sliced

3 scallions, sliced

1/4 cup cilantro, minced

Juice of 1 lime

2 Tbsp avocado oil

1/2 tsp kosher salt

1/4 cup crumbled cotija or sheep's-milk feta cheese

Combine all ingredients, tossing together. Set aside.

For assembly:
8 corn tortillas, warmed
1 avocado, sliced

Spicy Thai-Style Basil Shrimp

This dish is fresh and flavorful, and comes together in about 15 minutes if you use pre-peeled and deveined shrimp.

1 Tbsp fish sauce
2 tsp Sucanat
2 tsp soy sauce
1 1/4 tsp chili-garlic paste 
1 tsp water
1 tsp cornstarch
1/8 tsp salt
1 1/2 Tbsp canola oil
1/4 c minced shallots
3 cloves garlic, thinly sliced
2 lbs shrimp, peeled and deveined
1/4 c fresh basil, cut in chiffonade
2 Tbsp fresh mint, cut in chiffonade

Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring to combine. Set aside.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add shrimp to pan in a single layer. Cook until undersides turn pink and shrimp are beginning to curl, then quickly flip each shrimp to finish cooking. Add sauce mixture to pan; cook for 1 minute or until mixture thickens and becomes glossy, stirring to coat. Remove from heat; stir in fresh herbs. Serves 6.

Post-Thanksgiving Salmon Chowder

Most families, I am told, eat turkey for Thanksgiving. Our family, neither turkey eaters nor crowd-followers, traditionally enjoys seafood. Some years we serve king crab legs; others we roast a whole salmon. This year, we did both — and so enjoyed plenty of leftover seafood. This recipe, which uses about a pound of grilled salmon fillet, uses leftovers to delicious effect. 

1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes

Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.

Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers! 

Greek White Fish with Whole Lemons

This simple dish uses whole slices of sauteed lemon -- edible, rind and all -- which add a deeply flavorful tang to the fish. 

2 lemons (preferably homegrown)
1 pound tilapia fillets or other mild white fish
1 Tbsp olive oil
3 cloves garlic, minced
2 tsp fresh oregano, minced
salt and freshly ground pepper
chopped fresh parsley

Cut off ends of lemons; reserve. Slice lemons thinly, removing seeds. Set aside.

Heat oil in a large skillet with lid over medium heat. Add lemon slices. Cook several minutes on one side. Flip slices carefully, reduce heat to medium-low and add garlic. When it has softened and become fragrant, add oregano and tilapia. Sprinkle with salt and pepper, cover and cook 5 minutes or until cooked through according to the thickness of the fillets.

Squeeze lemon ends onto fish. Remove fish to a serving platter. Carefully remove lemon slices and set atop fish filets. Stir sauce and drizzle atop fish. Serves 4. 

Salmon with a Sweet and Smoky Spice Rub

This is my go-to salmon recipe and one my family greatly enjoys.

4 Tbsp smoked paprika
1 Tbsp + 1 tsp cumin
 1 tsp coriander
1 tsp salt
1/2 tsp oregano, crushed between fingers
 1/2 tsp cayenne 

1/4 tsp garlic powder

1/4 tsp cinnamon

Mix all spice ingredients together in a small glass jar with lid. This mixture will coat 4-6 sides of salmon. Use the rub in equal parts with Sucanat or dark brown sugar. Use 2 Tbsp of rub and 2 Tbsp of sugar for a 1-lb filet. Spread mix over filet. Bake at 350 for 12-14 minutes or until salmon just flakes with a fork.

New England Clam Chowder

2 Tbsp unsalted butter
1 1/4 c onion, finely diced
2 stalks celery, finely diced
3 Tbsp flour
2 c vegetarian broth
3 6.5-oz cans chopped clams in juice
1 c heavy cream
1 bay leaf 

4 small russet potatoes (about 1 pound), peeled, cut in 1/2" cubes
Salt and freshly ground black pepper

Smoked paprika and minced flat-leaf parsley
 

Heat butter in a large pot over medium-high heat. Add onion and celery; saute until softened, mixing often. 

 

While onion and celery cook, drain canned clams through a fine-mesh sieve. Reserve liquid. Check clams for bits of shell. Chop clams if desired.

 

Stir in flour to distribute evenly. Add broth, clam juice, cream, bay leaf and potatoes. Stir to combine. Bring to a simmer, stirring until mixture thickens. Reduce heat to medium-low; cook 20 minutes, stirring often, until potatoes are tender. Add clams, season to taste with salt and pepper, and cook until clams are heated through. Sprinkle with smoked paprika and minced parsley. Serve with sourdough bread. Serves 4.

Hot Cheesy Artichoke Crab Dip

3/4 cup light sour cream
2 Tbsp fresh lemon juice
8 ozs neufchatel (light cream) cheese, softened
1/4 tsp garlic powder
2 Tbsp chiffonade fresh basil
1/4 tsp salt
1/4 tsp freshly ground white pepper
1 scallion, minced
1/4 c roasted red pepper, finely chopped
14 oz can artichoke hearts, drained and chopped
1/2 cup (2 ozs) shredded reduced-fat sharp cheddar cheese 2 cans (9 ozs) lump crabmeat, shell pieces removed
Vegetable cooking spray
Smoked paprika

Mix all ingredients in order given. Scoop into a 1 1/2 quart oval baking dish prepped with cooking spray. Top with paprika. Bake at 325 for 30 minutes or until bubbling. Serve with pita bite crackers or crostini and fresh vegetables (carrots, red bell peppers, etc).

Salmon with Horseradish Dijonnaise

The girls still prefer my old standby of salmon with a chili spice rub, but we adults like to mix it up every now and again. 

1 Tbsp mayonnaise
2 tsp Dijon mustard
1 tsp grated horseradish
1/8 tsp salt
1/8 tsp freshly cracked pepper
1/2 cup panko bread crumbs
12 ounces wild Pacific salmon

Preheat oven to 400. Mix mayonnaise, mustard, horseradish, salt and pepper in a small bowl. Spread evenly over salmon fillet. Press panko onto top of salmon; spray with olive oil spray. Bake 10-12 minutes (depending on thickness) until fish is just cooked through.

Grilled Wahoo Tacos with Cumin Crema

If you don't have lime-flavored oil to use in the marinade, please be cautious using lime juice instead, especially if you plan to let the fish stand in the marinade for a long time. Prolonged exposure to high acidity can chemically "cook" your fish, leaving you with ceviche instead of a grill-ready fillet. Feel free to substitute regular oil flavored with some food-grade lime oil. Yes, you will use food-grade lime oil in other recipes, I promise, even if only these cookies.

For the grilled wahoo:1/4 c Mexican lime olive oil

1 tsp ancho chile powder
1 tsp cumin powder
1 tsp coriander powder
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/2 lbs wahoo (ono) fillets, cut into pieces about 1 1/2" by 5"

Combine oil, spices, salt and pepper in a gallon-sized zip-top bag. Squeeze to blend. Add fish fillets in a single layer, rotating bag and fillets to coat evenly. Let stand, refrigerated, for at least 30 minutes and up to overnight.

Preheat an outdoor grill or an indoor grill pan. Remove fish from marinade; grill 2 minutes per side or until just done, brushing with marinade as needed to prevent sticking.

For the cumin crema: 1/2 c sour cream
Juice of 1 lime
1/2 tsp cumin powder
1/4 tsp salt
2 tsp milk, or as needed to make a sauce-like consistency

Combine all ingredients (sour cream through milk) in a small bowl. Set aside, refrigerated, until tacos are ready to serve.

For the tacos:12 corn tortillas
1 1/2 cups shredded green cabbage
1 cup pico de gallo salsa
1/2 c chopped cilantro
Lime wedges

To serve:Place a piece of fish in a steamed corn tortilla. Drizzle with cumin crema. Top with shredded cabbage, chopped cilantro and pico de gallo salsa. Serve with lime wedges alongside.

Shrimp with Coconut Oil and Curry Leaves

If you have access to fresh curry leaves, don't hesitate to make this simple yet delicious dish. There are no substitutions for the coconut oil, which brings out the sweet flavor of the seafood. Use medium shrimp so the flavors can really soak into them.

3 Tbsp best-quality coconut oil
1 1/2 tsp coarsely cracked black pepper
2 pounds shrimp, shells and veins removed
30 fresh curry leaves, slivered
1 1/2 tsp salt

Heat the coconut oil over medium heat, watching carefully, as the oil has a low smoke point and may burn. When the oil is hot, add pepper, stirring for a moment until fragrant, then add shrimp. Cook, tossing and stirring constantly, until shrimp is coated with pepper and oil. Add curry leaves and salt; continue to stir constantly until shrimp is opaque. This should only take 2-3 minutes. Serve hot. Serves 4-6.

Malayalee Prawns

A bastardized version of the real thing, based on what I had on hand.

2 tsp oil (coconut is great)
1/2 medium onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 sprig curry leaves, stemmed
1/2 tsp cayenne
1/2 tsp salt
1 pound shrimp, shelled and deveined
1/2 cup coconut milk
2 Tbsp lime juice
2 Tbsp shredded cilantro leaves

Saute onion, garlic and ginger in 1 tsp oil in saute pan over medium heat until translucent. Add curry leaves, cayenne and salt. Stir until fragrant. Remove from pan.

Saute shrimp in remaining oil in same pan just until pink. Add onion mixture and coconut milk. Stir up browned bits from bottom of pan. Remove from heat. Add lime juice and cilantro. Serve.