Archive for the Seafood Category

Northwest Fish & Chips

Posted in American, Seafood with tags , , , , , on September 19, 2011 by Cooking For Mark

The crispiest beer-battered fish you will ever taste. Simple, yet amazing! Use fresh pacific cod and good-quality beer. Pair with a slightly spicy tartar sauce and oven-baked rosemary fries tossed in a tangy dressing. Wash it down with your favorite pint.  Go ahead, give it a try.  You will not be disappointed.



  • 1 lb cod fish, cajun seasoning, salt, pepper
  • Batter: 1 1/2 c. flour, 1 can beer, cajun seasoning, lemon zest
  • 1/2 c. flour
  • 2 c. Canola oil for frying
  1. Pat fish dry
  2. rub fish with cajun seasoning, salt and pepper
  3. Make batter (mix ingredients together)
  4. Place 1/2 c. flour on plate
  5. Cover fish with four, then drench in beer batter
  6. Fry in hot oil about 5 minutes total, until golden brown
  7. Place cooked fish on cooling rack (if you don’t have one, place oven rack on top of sink).  This is important! It will help keep the fish crisp without getting soggy!
Tartar Sauce Ingredients:
  • 1/4 c. mayo
  • 1/4 c. sour cream
  • 1 pickled jalapeno, chopped
  • 1 tbsp thinly chopped shallot (or garlic, or both)
  • 1 tsp dijon mustard
  • 1 tsp lime juice
  • 1 tsp vinegar
  • Salt and pepper, to taste
Directions: Mix all together


  • Frozen steak fries
  • olive oil
  • dijon mustard
  • rosemary
  • salt
  • pepper
  • parmesan cheese (or romano or mozzarella)
  1. Bake fries according to directions. (Place on single layer so they get crispy)
  2. In a bowl, mix the rest of the ingredients
  3. When fries are done, place fries in bowl and toss to coat

Salmon, Crab and Veggie Puffs

Posted in Seafood with tags , , , , , on September 26, 2010 by Cooking For Mark

Mark loved the veggie sweet potato pot pie so much that after he finished his giant sized bowl, he asked if there were leftovers.  I asked if he was still hungry, but he went on to explain that although he was extremely full, he was already looking forward to eating the leftovers for tomorrow….WHAT?? This was extremely surprising since Mark HATES leftovers, unless they are cookies or Dominos pizza.  So when he asked if I could make this again the next day I thought I would blow his mind with something even better.  Take something delicious and pair it with something that’s awesome. Awesomely delicious is what this is.  I added 3 of his favorite ingredients: salmon, crab, and bacon.  It was originally just going to be Salmon, but added crab because it was on sale and his face lit up as soon as he saw it at the grocery store…couldn’t say no to that face. And the bacon…well it had been in the fridge for a while from BLT sandwiches so it needed to be used up. But I have heard seafood + bacon is a big hit, so I went with it. And a big hit it was.

I hope you guys make this soon, cause it is SO good, I promise!

Ingredients: (serves 4)

  • Veggie concoction (click here)
  • 1 sheet puff pastry (thawed and slightly rolled out)
  • 1 lb salmon
  • Crab
  • Bacon


  1. Slightly roll out puff pastry out.  Take something round (like margarita glass) and press it down on the pastry to make a round cut out (4 times).  Now take a smaller circle (like a regular glass) and make a smaller circle in the middle, without actually cutting it out.
  2. With pastry brush, apply egg wash on top
  3. Bake at 425 for about 10-15 minutes, until golden brown
  4. When ready, cut out top and fill inside with veggie concoction, crab, and salmon.
  5. Sprinkle with bits of bacon.


  • On med/high heat with a bit of olive oil, add room temperature salmon seasoned with salt and pepper.  Cook about 1.5 minutes on each side, then transfer to aluminum foil teepee for about 5 minutes.  The steam will continue to cook the fish, resulting in a med/rare filet.  If you like it more well done, then increase the the cooking time a minute or so.

After Mark had 2 puff pastry cups, I could see he was still hungry.  Then I remembered I still had a little bit of pastry dough left so I made a mini pot pie for him as well. Third one’s a charm, and this one finally hit the spot.

For the pastry dough recipe, click here.


Spicy Red Hot Fish Street Tacos

Posted in Mexican, Seafood with tags , , , , , , , , , on September 10, 2010 by Cooking For Mark

I was inspired to make little street tacos after accidentally coming across the best Taqueria in Seattle.  Their tacos are 99 cents and they have veggie tacos, which is extremely rare in mexican restaurants.  They also have all the other legit mex tacos like lengua/tounge (my dad’s fave), tripa/intestines (my sis fave), cabeza/head, and other gross and unnecessary “delicacies”.  Best of all, they have draft beer for $1!! I had a meal and a beer for $3! Craziness! Mark and I have already been there twice this week. We are in love…with TACOS!!

Anyways, I digress.  Although those veggie tacos were good, my favorite tacos are the ones with fish.  Sometimes it’s hard finding fish tacos that you absolutely love, so I find it’s best to make them myself.  And these fish tacos, my friends, is exactly what I wanted. And if it wasn’t for fear of mercury poisoning I would eat these every day…seriously! The cod fish was marinated in a spicy chile de arbol salsa and grilled with onions and garlic.  The little corn tortillas were hand made and rolled out by Mark, and the salsa was…well, it was near perfect.  (Second to Chipotle’s hot salsa, which I’m still trying to recreate, but this one comes pretty darn close!) If any of you know how to make that salsa or think they know how to make it, please please let me know!

Enjoy these awesome tacos, and serve them with a Corona or Pacifico for the perfect meal.

Chile De Arbol Red Hot Salsa

Chile De Arbol Red Hot Salsa Ingredients:

  • 2 tomatoes, seeds and juice removed
  • 4 cloves garlic
  • 1 small bunch cilantro
  • 20-30 dry chiles de arbol, cooked and drained (semi-seded)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp lime juice
  • 2 tsp red wine vinegar
  • zest of 1 lime


  1. Place chiles in boiling water and cook until they are plump and soft.
  2. Drain chiles and pat dry with towel
  3. Depending on your spicy level, either remove some of the seeds or keep them.  I removed the seeds in about 1/3 of the chiles by squeezing out the seeds after they were cooked
  4. Place all ingredients in blender and blend until smooth.


Spicy Grilled “Wild Caught Cod”

Grilled Cod Fish Ingredients:

  • 1/2 red onion
  • 3 cloves garlic, grated
  • 1 lb cod fish, marinated in Chile de Arbol Salsa (at least 1 hour)

Directions: In lightly oiled pan, saute onions and garlic.  Add marinated fish and a bit more salt on med heat. Cook thoroughly, about 7 minutes.


Spicy Red Hot Fish Street Tacos

Street Taco Ingredients:

  • Fresh Corn Tortillas
  • Grilled fish
  • Cabbage
  • Cilantro
  • Chile de Arbol Red Hot Salsa
  • Sour cream
  • Cheese
  • Lime wedge

White Wine Clam Linguini

Posted in Italian, Seafood with tags , , , , , on July 26, 2010 by Cooking For Mark

I saw the movie Ratatouille on TV last night. I adore that movie. I specially like when the food critic explains to Linguini his passion for food: “I don’t like food, I love it. And if I don’t love it, I don’t swallow!” I should have taken the critics advice and not swallowed this evil, bad clam.

I always wanted to make clams. They look so appetizing to me. The first time I saw this dish was in the island of Ischia, Italy on a beachfront restaurant Mark took me to. I can’t remember what I ordered that day, but I do remember what the people next to me ordered. It was a big bowl of linguini with bright red grape tomatoes, topped with clams still intact to their shells. It looked absolutely wonderful. 5 years later I still had not tasted clams…until last week when I made this recipe.

Maybe I didn’t cook the clams right, or maybe I got some bad clams, but it was a terrible experience for me. When the clams were cooked I decided to take a quick taste and picked out the smallest one out of the bunch. It was chewy, but not bad. A few minutes later I had my second one. This clam was much different, and one I will always regret eating.  I still want to gag when I think about it’s thick creamy center that was clinging to the back of my tongue, as if I had eaten a clam filled with shortening. I tried washing it away with water, to no avail. I can’t imagine people liking clams if that is truly what they taste like, which leads me to believe that maybe that was just one bad clam. Dinner time commenced was ended without Mark nor I having the strength to taste another one. It will take one extremely appetizing clam cooked by an acclaimed chef to get me to try again. Once we picked out the clams we had some fantastic spaghetti, thank god! (I know, I said it was linguini…but I lied. Spaghetti and clams just does not sound good…).

A much better seafood substitution would be shrimps. Yum! So below you will find the recipe for White Wine Shrimp Linguini (or spaghetti).

Wine Sauce Ingredients:

  • Olive oil
  • 2 tbsp butter
  • 1-2 shallots, minced (or 1/2 onion)
  • 4-5 cloves garlic, minced
  • Salt + pepper
  • 1 lime + zest
  • 1/2-1 c. dry sherry or any dry white wine

Additional Ingredients:

  • Linguini or spaghetti
  • Shrimps (or clams if you are brave)
  • Kalamata olives (or a combination of green and black olives)
  • Capers (found in olive section)
  • Italian flat-leaf parsley


  1. Add about 2 tbsp olive oil and 2 tbsp butter to pan. Add shallots and garlic. Season with salt and pepper. Add sherry or wine. Zest lime or lemon and add to the wine. Add 1/2 of lemon juice, and let simmer for about 10 minutes. (If you want to add clams, add to wine sauce and cover. In about 10 minutes they will have opened).
  2. Meanwhile, boil pasta until just under al dente (about 7 minutes…it will continue to cook in the sauce).
  3. Add shrimps to sauce once it was simmered, and cook for about 2 minutes on each side.

4.  Add the pasta into the white sauce. Add the rest of the lime juice. Add the kalamata olives, the capers and the parsley.

Serve with bread…

And a side of caesar salad.

NOTE: if you want to make the clams, clean them first by placing in a bowl of cold water and a tbsp of vinegar for about an hour. This will get rid of a lot of the sand inside the clams.

Salt-Baked Salmon + Baby Potato Green Bean Salad

Posted in American, Seafood with tags , , , , , , , on July 20, 2010 by Cooking For Mark

These beautiful wild-caught salmon filets were on sale from $19.99/lb to $6.99/lb. In fact, every week, there is at least one grocery store around me with fresh salmon on sale.  One of the many benefits of living near the ocean.

This recipe is very simple and should take you about 30 minutes.I love making fish when I don’t have much time. It always looks elegant and time consuming, but it’s not. The mustard-herb sauce is also very easy to make and it complements the salmon like you would not believe. The herbs I used were rosemary, parsley and chives. I would have also liked to use tarragon but I was out.

The side dish, baby potato green bean salad with mustard vinaigrette, tasted fantastic. I found some tiny potatoes at the farmers market, they were so cute I just had to buy them.  They were quite expensive for potatoes ($5/lb) but I just grabbed a handful. Since these were so small, they cooked in the oven very quickly and they were able to absorb the vinaigrette. If you get bigger potatoes, cut them in 4th’s before roasting, and then prick them with a fork and toss in the vinaigrette while they are still hot so they absorb all the delicious flavor.



  • Salmon filets with skin on one side
  • Kosher salt

Herb Sauce Ingredients:

  • 4 tbsp Olive oil
  • 2 tbsp Grated garlic
  • 1 1/2  tbsp Dijon mustard
  • Herbs (rosemary, parsley, chives)
  • Juice of 1 lime
  • 1/3 c. Cheese (either parmesan/asiago/romano)
  • Salt + pepper

Salmon Directions:

  1. Pre-heat oven to 400 degrees
  2. Cover baking sheet with tin foil and cover with kosher salt (about 2 cups)
  3. Chop herbs and place on top of salt (rosemary, parsley, thyme)
  4. Make herb sauce for fish & potatoes (combine olive oil, garlic, herbs, lime, cheese, salt, pepper). Place 1/2 on top of fish & save the other half for the potatoes.
  5. Cover fish with tin foil and bake for about 15 minutes




  • Herb sauce from Salmon
  • Small potatoes
  • Green beans
  • Olive oil
  • 2 cloves Garlic, grated
  • 2 tbsp Rosemary
  • 2 tbsp Chives
  • 2 tbsp Apple cider vinegar
  • 1/2 tbsp Anchovy paste

Potato Directions

  1. Pre-heat oven to 400 degrees (make before fish)
  2. Mix potatoes with grated garlic, chopped rosemary, salt, pepper and cover in olive oil
  3. Cover with tin foil and bake until soft. Depending on size, could be done anywhere between 15-30 minutes. If the potatoes are big, cut in 1/2 or 1/4
  4. Boil green beans in salted water for about 4 minutes.
  5. To the other half of the herb sauce add apple cider vinegar, chives and anchovy paste.
  6. When potatoes are done and while still hot add the herb mixture and green beans.

Buffalo Shrimp Tacos

Posted in Mexican, Seafood on July 2, 2010 by Cooking For Mark

I had some delicious leftover shrimp from the artichoke quesadillas so I decided to make buffalo shrimp tacos. Mark’s favorite meal is boneless buffalo wings, which I won’t make. However, I decided to add some buffalo sauce inside the breading to curve his craving just a little bit. These were fantastic by the way.


  • Large raw shrimp: peeled, deveined and butterflied.
  • Breading: (1) 1 egg mixed with 1/4 c. buffalo hot sauce (Louisiana Hot); (2) mixture of flour and corn starch, with cayenne pepper, paprika and salt; (3) panko bread crumbs. Directions: (1) cover with flour mixture, (2) dip in egg mixture, (3)  then in panko.
  • Southwest sauce: sour cream, mayo, lime, canned chipotle sauce, salt
  • Toppings: cabbage, avocado, cheese, squeeze of lime