Archive for ‘Fish/Seafood’

August 16, 2011

Salmon with Mango and Avacado


I love the colors, taste, and simplicity of this dish.  Salmon, as you may have already noticed, is probably me and Brad’s favorite fish and weeknight meal.  I love to use a little creativity in preparing our salmon.  This is a delicious recipe!  I love the fresh, cool taste of the mango and avacado with the simply baked salmon.  I served the salmon over a bed of sauteed spinach.  So healthy too! 


Salmon with Mango and Avacado

1 mango, diced

2 medium red tomatoes, diced

1/3 c. chopped purple onion

1 avocado, cut into bite size chunks

1/2 lemon, juice


olive oil

salt and pepper


Combine the diced mango, tomatoes, purple onion, and lemon juice.   Add avacodo last and toss gently.  Refrigerate until ready to use. 

Preheat oven to 350.  Lay salmon on a jelly roll pan and season with salt and pepper.  Drizzle the salmon with olive oil and bake for 20 minutes or until desired doneness. 

Serve the salmon topped with the mango and avacodo mixture.   (Use the leftover mango and avacodo mixture as a salsa the next day!)

I hope you enjoy!

July 21, 2011

Creole Rice

This side dish is so, so easy and really good.  It is a very easy way to add spice and flavor to a meal.  All you have to do is throw all of the ingredients into the rice cooker and you are done.  I served it with baked trout.  It was a perfect combination of flavors.  The rice added the kick I was looking for with the trout. 


Creole Rice

1 box Zatarains low-sodium jambalaya mix

1 (14.5 oz) can diced tomatoes

1 cup water

2 links turkey sausage, diced

1 onion, chopped

4-5 green onions, chopped


In rice cooker, combine the box of Zatarains low-sodium mix, can of diced tomatoes with liquid, 1 cup water, chopped onion, and diced sausage.  Cook until rice is done.  Stir the chopped green onions into the rice mixture, cover, and let sit.  Serve as a side dish with any meal where you want to add a bit of spice. 

I served the creole rice with baked trout.  I seasoned the trout on a pan with salt, pepper, cavenders, thyme, fresh lemon juice and olive oil.  Bake it at 350 for 20 minutes or until flakes when cut into. 

Serve the creole rice topped with the trout.  It’s good!

June 10, 2011

Baked “Smokey” Salmon

This is Brad and I’s favorite salmon recipe!  Brad reminds me of  how good it is every time I make it.  It is very basic and comes out perfect every time.  The key ingredient on this salmon is paprika.  It gives the fish such a delicious smokey flavor.  Brad once saw me pull out paprika to sprinkle on his deviled eggs one day, he stopped me and said, “None of that.  I do not like that stuff!”  I had to laugh!  I said, “Oh yes you do!  You actually love it!  This is what I use all over your favorite salmon.”  He didn’t say anything else!


Smokey Salmon

Salmon fillets (I prefer to use fillets with the skin removed)

Garlic powder


little pepper


olive oil


Wash the salmon fillets and pat dry with paper towel.  On plate, season fillets with garlic powder on both sides, enough to cover.  Sprinkle fillets with salt and pepper, enough to taste.  Next, cover both sides of salmon with paprika.  Place salmon in baking pan and drizzle with olive oil, about 1/2 tsp. per piece.  Bake salmon at 350 for 15-20 minutes.  Salmon should be slighly flaky when finished. 

Try this salmon with a side of sauteed spinach (see link) and Quinoa salad.(see link)  


June 7, 2011

Herbed Trout with lemon and sauteed spinach

Just last weekend, the Culotta family went on a fishing trip out of Myrtle Grove, Louisiana.  We had a blast!!  This is our dinner one night after a day of fishing.  It is an extremely simple meal to make along with a really great flavor.  The flavor of the fresh trout really stands out with the simple seasonings and the lemon.  It works perfectly served over the sauteed spinach which has a mild sweet taste.     


Herbed Trout

6-8 trout fillets

lemon, sliced

2 T. olive oil

seasoning (we used salt, Louisiana seasoning blend, thyme, garlic powder)

Wash trout fillets and pat dry with paper towel.  Place trout on sprayed cooking sheet.  Sprinkle seasonings over trout.  Drizzle olive oil over seasoned fillets.  Top each fillet with lemon slice.  Squeeze any extra lemon over the fish.  Bake at 350 for 15 minutes.   Serve the trout over the sauteed spinach.


Sauteed Spinach

1 1/2 – 2 lbs. fresh spinach leaves

5-6 cloves fresh garlic, chopped

2 T. olive oil

1 splenda or 1 tsp. sugar

Heat olive oil in skillet over medium high heat.   Add garlic and cook unil browned.  Slowly add spinach and toss as it begins to wilt.  Continue adding spinach.  Add splenda or sugar and continue tossing.  Remove from heat and serve.


Hope you enjoy this as much as we did!

April 26, 2011

Salmon with Mango Salsa

Baked Salmon topped with Mango Salsa

This is such a fresh, healthy meal.  It’s perfect for the warmer weather.  We love salmon a variety of ways.  Salmon is full of omega-3’s which are so beneficial to our heart health while also giving your skin a glow.  This combination of the cold, fresh salsa with the fish is a refreshing treat.  I bake the salmon as follows, then just before serving, top it with the mango salsa. (check the recipe link for Mango Salsa)
Baked Salmon
2 salmon filets
garlic powder
garlic salt
olive oil
Preheat oven to 350.  Season salmon according to taste and place on greased baking pan.  Drizzle with olive oil.  Bake for about 20 minutes or desired doneness.  Transfer to serving plate and top with the mango salsa.
April 9, 2011

Crab Cakes

My mom and I had a blast visiting my sister over the weekend.  Because my sister and I both love to cook, we had a good time cooking together.  These crabcakes were very good and we had a perfect meal in no time! 


1 egg
3 T. mayo
3 tsp. lemon juice
1/2 tsp. red pepper flakes
1 tsp. tarragon
about 4 green onions, chopped
8 oz. crabmeat
1/2 c. buttery crackers, crumbled or bread crumbs
1 T. butter
Mix first five ingredients then stir in crabmeat, being careful not to break apart.  Slowly add crackers or breadcrumbs until consistency is sticky enough to shape into patties.  Shape mixture into 4 patties.  (This recipe can easily be doubled)  Heat 1 T. butter in skillet over medium high heat.  Add crabcake patties and cook until browned, about 5 minutes on each side. 
1/3 c. ketchup
1/3 c. mayo
1/4 c. horseradish
seasoning (black pepper, red pepper, Tony’s Cachere)
Stir together all inredients. 
We placed a handful of springmix onto each plate.  Then layed the crabcakes on the springmix and drizzled with sauce.  This creates a pretty presentation and can be eaten like a salad or the springmix can be used just as a decoration.  Depending on how you want to eat it determines how much springmix to use. 
Hope you enjoy this as much as we did!


April 9, 2011

Honey Balsamic Scallops over Corngrits and Sauteed Spinach

Scallops have a very light texture and mild taste so they are ready to take on the flavor of your choice.  This menu was very simple and took little time to prepare.  Scallops can be purchased fresh or frozen.  When purchasing anything pre-packaged, I always check to be sure that there are no preservatives added.  In this case, I used frozen, thawed scallops.  Although, this would be delicious with fresh scallops that are larger in size and could really soak up the flavor.  However, Brad and I thought this was a really great dinner!

Honey Balsamic Scallops
10 medium size scallops or 5-6 large scallops
1/4 c. balsamic vinegarette salad dressing
1 Tbl. honey
1 tsp. soy sauce
Wisk together the balsamic vinegarette, honey and soy sauce.  Pat thawed scallops dry with a paper towel then lay flat in small container.  Pour marinade over scallops, just enough to cover bottom of container.  Flip scallops to drench in marinade, cover container, and let marinate for at least 30minutes-1hour or more. 
Cook scallops when the rest of the meal is complete and ready to serve. They take very little time.
Heat 2 Tbl. olive oil in skillet on medium-high heat.  Add scallops, a few a a time depending what will fit.  For medium size, cook for about 2 minutes on each side.  You want them to have a glazed look. 
Cornbread Grits
2 servings of instant grits
1/3 c. Jiffy cornbread mix, dry
water or milk
garlic salt, to taste
Make grits according to package directions with either milk or water or half and half.  (You can make the grits in the microwave or on the stovetop)  When almost done, add Jiffy and garlic salt.  Remove the grits from the heat and let stand until ready to serve. 
The Jiffy cornbread gives the grits a very mildly sweet flavor and thickens the texture.  Plain grits would be perfect too!
Sauteed Spinach
3 cups fresh spinach
2 Tbl. olive oil
1 Tbl. garlic, chopped or minced
Heat olive oil over medium-high heat.  Add garlic and saute.  Fill skillet with spinach and toss to coat with the olive oil and garlic.  Continue tossing until spinach is wilted.  Remove from heat and its ready to eat!
Quick Mushroom Sauce
This was an addition I made for this meal because I had a package of baby portabella mushrooms that I needed to use.  The meal would still be excellent without this, but we loved the extra flavor and texture with the grits. 
1 pkg. baby portabella mushrooms, cut in half
2 Tbl. butter
1 Tbl. garlic
1/3 c. white wine
seasoning (I used very little of a blend of cajun seasoning)
Heat butter and garlic over medium heat.  Add mushrooms and saute.  Add wine and cook down until mushrooms are softened.  Add seasoning to taste. 
Spoon the grits onto a plate then cover with a layer of sauteed spinach.  Top the spinach with the scallops and spoon some of the mushroom sauce along side of the grits.  Its ready to go and its delicious!!!
Hope you enjoy!