International Recipe Exchange
We are featuring fish recipes this month.
Trout recipe with Lemon Butter Sauce
Tip: Pan sear the filets to keep them intact.
Four 8 to 10 ounce trout filets
Olive oil to saute the trout Salt and Pepper
1 tablespoon minced shallots
1 stick unsalted butter
Juice of two lemons
1 tablespoon capers
2 tablespoons fine diced fresh Roma tomatoes
2 tablespoons fresh chives, chopped
2 tablespoons toasted pine nuts
Start by heating a large saute pan over medium-high heat
and add the olive oil. Season the trout with salt and pepper
and when the oil is hot, add the filets skin side down and
cook for four minutes.
Flip the filets over and cook for another three to four
minutes and then remove them from the pan to a plate and
keep warm. Add two tablespoons of butter to the pan and
saute the shallots.
Add the lemon juice and bring to a boil. Reduce the sauce
until it is thick enough to coat a spoon.Reduce the heat to
low and add the rest of the butter gradually in small
pieces, whisking after each addition. Taste and adjust the
seasoning with salt and pepper.
Plate the trout and spoon the sauce over the trout and
garnish the plate with capers, diced tomatoes, chives and
toasted pine nuts. Serve with potatoes or rice and your
Crab Cakes for the family
2 teaspoons Worcestershire sauce
¼ teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon dried parsley flakes
1 teaspoon Old Bay Seasoning
¾ cup breadcrumbs
16 oz. lump crabmeat
In a good size-mixing bowl, combine all the ingredients
together except for the lump crabmeat. Be sure to wash your
hands (or your kids hands) first and then get in there and
mix all the ingredients together.
Fold in the crabmeat into this mixture but be careful not
to overwork it or the nice large “lumps” will break into
small pieces.Sauté the crab cakes in a little bit of olive
oil and butter mixture but you can also bake them in a 375°
F oven for 12 to 15 minutes. Alternatively you can grill
them until they reach an internal temperature of 165°F. It’s
Salmon with roasted chile-mango sauce
red chiles and sweet mango flavor this robust sauce,
which accents simply broiled salmon wonderfully.
Broiling salmon will perfume your kitchen, so if you
prefer, cook the salmon on the grill, over direct
heat, 8 to 12 minutes total.
Makes 4 servings
extra-virgin olive oil, divided
1/2 cup thinly sliced shallot (about 1 medium)
2 teaspoons coriander seed
1-2 dried red chiles, such as Thai, cayenne or chile
de arbol, stem end removed (see Note)
1 medium ripe, slightly soft mango, peeled (see Tip)
and diced (about 1 cup)
2 tablespoons finely chopped fresh cilantro, divided
4 medium cloves garlic, minced
1/2 teaspoon salt
1 pound salmon fillet, skin removed (see Tip)
1. Position oven rack
in upper third of oven; preheat broiler. Coat a
broiler pan with cooking spray.
2. Heat 1 teaspoon oil in a small skillet over
medium heat. Add shallot, coriander and chile(s);
cook, stirring, until the shallot begins to brown
and the spices smell fragrant, 2 to 3 minutes.
Transfer the shallot mixture to a food processor or
blender. Add the remaining 2 teaspoons oil and
mango. Process until almost smooth (it will be
slightly gritty from the bruised coriander seed).
Transfer the sauce to a small bowl; stir in 1
3. Combine garlic and salt in a small bowl. Spread
the salted garlic on top of the salmon. Place the
salmon, garlic side up, on the prepared broiling
pan. Broil, 3 to 4 inches from heat, until opaque in
the center, 8 to 14 minutes, depending on the
thickness. Serve the salmon topped with the sauce
and sprinkled with the remaining 1 tablespoon
Fresh and dried chiles vary widely in spiciness
depending on variety and seasonality. Smaller
varieties are generally hotter. What makes chiles
hot, capsaicin, is found in the inner membrane and
seeds. Add chiles with caution when cooking, tasting
as you go.
Tips: To peel and cut a mango: Slice both ends off
the mango, revealing the long, slender seed inside.
Set the fruit upright on a work surface and remove
the skin with a sharp knife. With the seed
perpendicular to you, slice the fruit from both
sides of the seed, yielding two large pieces. Turn
the seed parallel to you and slice the two smaller
pieces of fruit from each side. Cut the fruit into
the desired shape.
To skin a salmon fillet: Place skin-side down.
Starting at the tail end, slip a long knife between
the fish flesh and the skin, holding down firmly
with your other hand. Gently push the blade along at
a 30° angle, separating the fillet from the skin
without cutting through either.
Chipotle Shrimp Over Rice
1 can (14.5 ounces) fat-free
3/4 cup water
2 1/2 cups "instant" (5-minute) rice
1 teaspoon vegetable oil
1 small onion (for ½ cup strips)
1 medium green bell pepper (for 3/4 cup chopped)
1 can (14.5 ounces) diced tomatoes seasoned with garlic and
1 small can (8 ounces) tomato sauce
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2
tablespoons chopped), see cook's note
1 tablespoon honey
1 pound already-peeled medium-size raw shrimp, see cook's
Place the chicken broth and water in a 2-quart saucepan,
cover the pan and bring it to a boil over high heat. When
the broth boils, uncover the pan and stir in the rice, then
re-cover and remove the pan from the heat. Let the pan
stand, covered, for 5 minutes or until ready to serve.
Meanwhile, heat the oil in a 12-inch extra-deep nonstick
skillet over medium-high heat. Peel the onion and cut it in
half. Cut each half into crescent-shaped slices about 1/4
inch wide. Add the onion slices to the skillet as you cut
them. Rinse and seed the bell pepper and cut it into
bite-size pieces. Add the pieces to the skillet. Reduce the
heat to medium and cook, stirring frequently, until the
onions begin to soften, about 2 minutes.
Stir in the diced tomatoes with their juice and the tomato
sauce. Finely chop the chipotle peppers and add them to the
skillet. Add the honey and stir to mix well. Add the shrimp,
raise the heat to medium-high, and stir and cook until the
shrimp are pink and opaque throughout, about 3 minutes.
Serve at once over hot rice.
Southwestern Fish Stew
1 lb whitefish
2 - 14 oz. cans stewed tomatoes
1 small bottle clam juice
1 can beer
1 cup carrots, sliced thin
1 onion chopped
1/2 cup long grain rice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 green pepper, chopped
Cut fish into large pieces and set aside. In a large, heavy
pot or Dutch oven combine tomatoes (un-drained), clam juice,
Bring the large pot to a boil. Add carrots, onion, rice,
spices, and garlic and return to a boil. Cook until rice and
carrots are tender (about 20 minutes). Add fish meat and
green pepper. Return to a boil and reduce heat. Simmer about
10 minutes until fish is cooked