This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!
Light and healthy summer salad
½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.
Spicy Cajun Seafood Soup
2 tablespoons extra virgin olive oil
½ cup pancetta diced
½ cup onion chopped
½ cup carrots chopped
1/2 cup celery chopped
2 garlic cloves minced
2 tablespoons cilantro chopped
1 ½ tablespoons healthy Solutions spice blends Cajun Seafood
14.5 can dice tomatoes
½ teaspoon salt
½ cup frozen peas
12 oz. Ale beer
2 teaspoon fish base
2 cups water
32 oz. seafood cooking stock
½ cup small pasta shells
2 pounds seafood mix (raw)
Zest of a lemon
1 lemon cut in 6 wedges
½ cup sour cream
2 green onions chopped
In a large non stick pot on medium high heat add oil and pancetta sauté 2 minutes add onions, carrots and celery sauté 3 minutes add garlic, cilantro spice blend, diced tomatoes, peas, and salt and ale beer. Simmer until liquid reduces by half.
Next in a small bowl mix fish base with warm water until fish base is dissolved. Add the fish broth, seafood stock and pasta shells bring to a boil and cook 5 minutes. Add seafood mix to the soup simmer 3 to 5 minutes until seafood is cooked.
Plate soup with a doll up of sour cream, lemon wedge and sprinkle with green onions.
Superbowl is this weekend. Looking for a new flavor of wings to grill out this year well look no further I have the perfect flavor a little sweet a little heat and a little smoke they are finger licking good you may want to triple the recipe you are going to want more I promise and they are super easy to make. Enjoy!
10 oz. mango peeled and chopped (about 1 ½ fresh mango)
2 tablespoons cilantro
1 tablespoon sriracha hot chili sauce
¼ teaspoon pepper
¼ teaspoon sea salt
¼ cup extra virgin olive oil
½ cup ranch dressing
2 cups cherry wood chips
Preheat grill on medium high heat.
In a small food processer adds 8 ounces mango chunks, cilantro and sriracha. Blend until a smooth sauce.
With a meat cleaver cut wing tips off and separate the drumette from the wing season wings with salt and pepper.
In a medium bowl toss wings with half of the mango sauce. Let sit 10 minutes.
In the center of a large piece of aluminum foil place wood chips fold aluminum foil over the chips and seal to form a pouch with a sharp knife make a few cuts in the aluminum pouch so smoke can escape.
Place pouch on the right side on grill and cover for 10 minutes to get the wood chips to start smoking.
Brush the left side of the grill top with olive oil to prevent sticking. Reduce heat to medium place wings on the oiled side of grill close cover and grill 8 minutes. Turn wings and brush with some of the sauce close cover and grill 8 more minutes. Turn wings one last time brush more sauce close lid and cook an additional 5 minutes. Brush wings with the remaining of the sauce plate.
Zest & juiced one of the lime and add to ranch dressing and mix until well incorporated.
Roughly chopped the remaining 2 ounces of mango chunks and top the wings. Serve with lime ranch dressing and lime wedges.
Buffalo Chicken Stuffed Jalapeno Peppers
1 ½ cup cooked chicken chopped fine
¾ cup sharp cheddar shredded cheese
2 tablespoons hot sauce
3 tablespoons plain Greek yogurt
8 large jalapeno peppers cut in half and seeds removed
1 cup plain Greek yogurt
2 tablespoons cilantro chopped fine
1 lime juiced & zest
Pinch Salt & Pepper
2 cup canola oil
2 eggs beaten
1 ½ cup Italian bread crumbs
Line a cookie sheet with parchment paper and set aside. In a mixing bowl add first four ingredients and mix well. Stuffed each jalapeno halves with chicken mixture nice and tight until out of chicken mixture. Place stuffed jalapeno n cookie sheet and place in freezer for 20 minutes.
Add the Flour in one bowl, the eggs in a second bowl and the Italian bread crumbs in a third bowl. Take the stuffed jalapeno out of the freezer and dip in flour than in egg mixture and than in Italian bread crumbs to form a nice crust all the way around the jalapenos.
On stovetop in a frying pan add oil and heat to 365 degrees. Place half of the jalapeño peppers stuffing side down in oil and fry for about 7 minutes turn and fry an additional 5 minutes until nice and golden on both side places on paper towel to drain excess fat. Repeat for second batch. Let jalapeno rest for 5 minutes.
In a small mixing bowl mix 1 cup yogurt, cilantro and lime juice, zest, salt & pepper. Serve with jalapenos as a dipping sauce
The Perfect Holiday Mini Bites
1.9oz Athens mini fillo shells
1 cup prepared stuffing
1/4 cup whole cranberry sauce
3 oz. brie cheese cut in 15 cubes
¼ cup walnut
Turn oven to broil
Place mini fillo shells on a cookie sheet. Fill each shell with ½ teaspoon of stuffing top with ¼ teaspoon cranberry sauce and with 1 piece of cheese. Place on the very top oven rack and broil 2 to 3 minutes just until the cheese has started to melt. Remove from oven and sprinkle each mini bites with walnuts. Serve immediately.
This is one you can serve as an appetizer for your holiday parties and impress your guess you can smoke your fresh catch of the day a few days ahead of time and this fish spread will last in the refrigerator for 1 week or take it with you to a party you have been invited to either way you are going to impress them all I guarantee it! You can use also Spanish mackerel, trout, mullet or king fish for this spread.
HOW TO SMOKE YOUR FISH –
Josee’s Smoked Fish Spread
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon