Delicious Seafood Recipes: Master Seafood and Impress Your Guests! 9781797214795, 9781797213712, 1797213717

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Delicious Seafood Recipes Master Seafood and Impress Your Guests!

BY: Nancy Silverman

COPYRIGHT NOTICES © 2019 Nancy Silverman All Rights Reserved Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying. The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

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Table of Contents (1) Oysters with Pine Nut Dressing (2) Garlic Prawns (3) Smoked Salmon Dip (4) Fish Tacos (5) Oysters with Pickled Ginger Dressing (6) Soba Noodles with Sesame-Crusted Salmon (7) Moreton Bay Bug with Avocado Salad (8) Chilli and Mint Crunch Oysters (9) Tequila- Spiked Scallop Ceviche (10) Spicy Mexican Fish (11) Pickled Fish (12) Crispy Fish (13) Luscious Lobster (14) Couscous and Mackerel Salad (15) Seafood Soup with Garlic Toast (16) Coconut and Lemongrass Mussels with Noodles (17) Oysters with Avocado and Mango Salsa

(18) Barramundi and Bamboo Red Curry (19) Polenta Crab Cakes (20) Crispy Vietnamese Fish with Herb Salad (21) Squid Ink Pasta with Calamari (22) Prawn Tom Yum (23) Fish Fennel and Tomato Stew (24) Seafood Paella (25) Steamed Fish with Melon Salsa (26) Creamy Fish Chowder (27) Tuna and Chickpea Patties (28) Easy Filo Fish Pie (29) Oyster Po Boy (30) Baked Miso Fish Parcels (31) Seafood Espetada About the Author Author's Afterthoughts

(1) Oysters with Pine Nut Dressing Yes, more oysters because I cannot get enough of these bite size morsels of tastiness!

Preparation Time: 15 minutes Yield: 2 servings Ingredient List: • • • • • •

12 freshly shucked oysters 2 Tbsp. of pine nuts – chopped up ½ small brown onion – chopped finely 1 or more garlic cloves – crushed 1 Tbsp. of flat leaf parsley – chopped 2 tsp. of fresh chives – chopped

• 1 ½ Tbsp. of balsamic vinegar • 2 Tbsp. of EVOO • Salt and pepper • Ice to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Heat up your oil in a heavy bottom fry pan over a medium flame. Pop your garlic, onion, pine nuts in until soft. Take off the heat. In goes balsamic, chives and parsley. Stir. Pop your fresh oysters onto an iced platter. Spoon in your dressing. Yum!!!!!

(2) Garlic Prawns The smell of this dish cooking is enough to make you want to eat it! Very delicious and low in calories; this is a great Summers evening meal with a chilled glass of white wine.

Preparation Time: 25 minutes Yield: 8 servings Ingredient List: • • • • •

8 cups of raw banana prawns – peeled with the tails intact 4 or more cloves of garlic – chopped finely 1/3 cup of olive oil 2 Tbsp. of butter ½ tsp. of chilli flakes

• 1 shallot – chopped finely • 1 tsp. of ground paprika • ½ tsp. of fennel seeds • 2 Tbsp. of parsley – chopped • 1 lemon – all of its zest – grated finely • 4 slices of sourdough bread IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out your heavy bottom fry pan. Heat your butter and oil up over a medium flame. In goes your fennel seed, chilli and shallots till the shallots are soft. Pop your garlic, paprika, and prawns in and season. When your prawns are cooked through, take your pan off the heat. Stir lemon zest and a squeeze of lemon juice through. Serve up with your crusty sourdough…

(3) Smoked Salmon Dip Smoky flavours and creamy textures make this dip disappear quickly! If you are having a gathering, I will double the recipe. It's so good!

Preparation Time: 45 minutes Yield: 8 servings Ingredient List: • • • • • •

1 x packet of cream cheese ¾ cup of sour cream 1 x packet of smoked salmon 4 fresh radishes – halved 3 Lebanese cucumbers 2 Tbsp. of freshly squeezed lemon juice

• ½ cup of fresh dill – chopped • 1 Tbsp. of lemon zest – finely grated • 1/3 cup of capers • 1 celery stick – sliced • 8 fresh baby carrots • Crackers to dip with IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Dice up 1 cucumber. Grab a bowl. Pop your cream cheese, sour cream, zest and lemon juice in and mix smooth. In goes your dill, capers, cucumber, and salmon. Cover. Pop in the fridge for 30 minutes. Slice up the rest of your vegetables and grab out your crackers. Serve up with your dip.

(4) Fish Tacos These fish tacos have a twist – no carbs involved! Light and so easy to make, these tasty tacos will have you coming back for more.

Preparation Time: 30 minutes Yield: 2 servings Ingredient List: • • • • • •

2 fillets of firm white fish ½ red onion – diced ½ avocado – diced 1 carrot – grated 1 fresh tomato – diced ½ cup of mixed freshly picked herbs

• 1 Tbsp. of olive oil • 1 tsp. of chilli flakes • 1 lettuce – iceberg works well – leaves separated • 2 Tbsp. of sunflower seeds • 1 Tbsp. of Dijon mustard • 1 lemon or lime or both – juiced IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat oven to 390F. Grab out your baking tray and pop some baking paper on. Pop your fish on the tray. Combine your olive oil, herbs and chilli flakes in a bowl and rub over your fillets. Season. Into the oven for about 15 minutes. Combine your onion, avocado, tomato, carrot and seeds in a bowl and then divide into your lettuce leaves. Pop your cooked fish on top. Drizzle your juice and mustard over the top and serve up straight away!

(5) Oysters with Pickled Ginger Dressing I would eat this whole plate of oysters myself if I didn’t have to share!! So tasty and yes! A little bit fancy!

Preparation Time: 20 minutes 8 servings Ingredient List: • • • • •

24 freshly shucked oysters – washed and popped back in the shell 4 green shallots – sliced up 1 Tbsp. of pickled ginger 1 Tbsp. of mirin 1 Tbsp. of soy sauce

• 2 tsp. of toasted sesame seed • 1 tsp. of caster sugar • Pepper • Ice for serving IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a bowl and fill with iced water. Pop your shallot in and let curl. Grab another bowl. Mix together sugar, soy sauce, and mirin. Season. Get out your oyster platter. Pop your ice on. Place your oysters on. Pour your dressing carefully onto each oyster. Ginger, sesame seeds and shallot go on top. Serve up.

(6) Soba Noodles with Sesame-Crusted Salmon So healthy – this Japan meets ocean dish is perfect for lunch or a light dinner. I really love this dressing!

Preparation Time: 30 minutes 4 servings Ingredient List: • • • • • •

4 skinless salmon fillets 1 packet of soba noodles 2 cups of snow peas – sliced diagonally ¼ cup of mixed sesame seeds 1 continental cucumber – sliced diagonally 3 green shallots – sliced diagonally

• 1 avocado – sliced thinly • 2 tsp. of coconut oil Dressing Ingredient List: • 2 tsp. of fresh ginger root – grated finely • 1 tsp. sesame oil • 2 Tbsp. of freshly squeezed lemon juice • 1 Tbsp. of rice vinegar • ½ tsp. of caster sugar • 1 Tbsp. of tamari IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a bowl. Pop all of your dressing ingredients in together and mix. Set aside. Cook up your noodles, drain and cool down under cold water. Grab out your heavy bottom fry pan. Heat up your oil over a medium flame. Pop your sesame coated salmon fillets in and cook to your liking. Toss your noodles, shallot, and cucumber with your dressing. Your salmon and avocado go on top. So yummy!

(7) Moreton Bay Bug with Avocado Salad If you cannot get hold of Moreton Bay bugs, ask your local fishmonger what other bugs are available – this dish is really delicious and worth the hunt for this shellfish.

Preparation Time: 25 minutes 6 servings Ingredient List: • • • •

12 green Moreton Bay bug tails – peeled 2 baby cos lettuces 3 avocados – halved 1 bunch of fresh watercress

• 2 Tbsp. of olive oil Dressing Ingredient List: • 1 or more cloves of garlic • 1 tsp. of wholegrain mustard • ¼ cup of lemon juice • ¼ cup of EVOO IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat your barbecue. Oil your bugs. Cook for about 8 minutes. Rest covered. Grab out your mortar and pestle. Pound garlic and salt. Pop your mustard and lemon juice in, while slowly pouring in oil. Stir. Season. Grab your bugs and halve them lengthways. Toss in a bowl with your dressing. Add lettuce. Add your avocado flesh. Add watercress. Eat up!

(8) Chilli and Mint Crunch Oysters I love oysters! This recipe is one of many that are very delicious! I love serving oysters up for dinner parties – they are a little bit fancy!

Preparation Time: 20 minutes Makes 24 Ingredient List: • 24 freshly shucked oysters – washed and popped back in their shells • 4 anchovies – chopped finely • 1 ½ Tbsp. of fresh mint leaves – chopped • 1 small red chili – chopped finely • 1 or more garlic cloves – crushed

• 1 ½ Tbsp. of EVOO • 1 ½ cups of fresh breadcrumbs • Lemons – wedges to serve with IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a non-stick fry pan. Heat your oil up over a medium flame. Pop your garlic, chili, anchovy and breadcrumbs in. Cook until you have crispy breadcrumbs. Let them cool. Season. Pop your oysters onto your fancy oyster tray. Put down ice or salt to keep them steady. Pop your breadcrumb mix over the top and serve up with your lemon wedges. Enjoy!

(9) Tequila- Spiked Scallop Ceviche Great food for a party or a starter at your next gathering. Very tasty and really very healthy for you!

Preparation Time: 25 minutes 4 Servings Ingredient List: • • • • • •

12 large scallops – cut up ¼ cup of tequila ¼ cup of lime juice 1 tomato – chopped ½ red onion – chopped finely 1 Lebanese cucumber – chopped

• ½ bunch of coriander – chopped • 1 long red chili – seeded – chopped finely • ¼ cup of EVOO • ¼ Baguette – sliced thinly IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat the oven to 360F. Oil your baguette and pop in the oven on a baking tray. Cook till golden. Grab a bowl. Pop in scallops with tequila and lime juice. Fruit acids cook the scallops. Put aside for 10 minutes. Drain. Pop everything into a bowl together and gently mix. Serve up with your crispy toasts.

(10)

Spicy Mexican Fish

Spice your night up with this tasty Mexican fish dish. Pop a bottle of white in the freezer to chill, pop on your favorite beats and get cooking. Hot Summer Nights!

Preparation Time: 20 minutes 4 servings Ingredient List: • • • • •

4 fillets of firm white fish 2 Tbsp. of EVOO 3 tsp. of Mexican chili powder 1 packet of microwave rice 2 cups of tomatoes – oven roasted in balsamic syrup

• 1 small red chili – chopped finely • ¼ cup of fresh coriander – chopped • 2 Tbsp. of freshly squeezed lime juice • Salad to serve with if you please IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out your heavy bottom fry pan. Heat ½ of your oil up over medium heat. Pop your fish in and cook for about 2 minutes on each side. Put to the side. Heat your pan up again with remaining oil. In goes your chili, chili powder, garlic and cook till it becomes aromatic. Pop your tomatoes in. Season. When it starts to boil; pop your fish back in and add your lime juice and coriander. Heat up your rice. Serve everything up all together with lime wedges and a crispy fresh salad.

(11)

Pickled Fish

A taste sensation! You have to try this recipe; it is a favourite amongst our friends – everyone looks forward to the end result!!

Preparation Time: 40 minutes 6 servings Ingredient List: • • • • •

6 snapper fillets 1 tsp. of sea salt 2 tsp. of ground turmeric A good-sized piece of fresh ginger root – sliced thinly 2 or more garlic cloves – sliced thinly

• 3 fresh small red chilies – crushed • 3 fresh long red chilies – thinly sliced • ¾ cup of white vinegar • 1/3 cup of caster sugar • Vegetable oil for frying • 2 tsp. of olive oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a large dish. Pop your fish in. Cover with sea salt and turmeric. Pop it in the fridge covered. Marinate for about 30 minutes. Grab a large frypan. Pour enough oil in for shallow frying. Heat over a high flame. Cook your fish. Pop it into a baking dish once cooked. Grab another fry pan. Cook your ginger, garlic and chili over a medium flame. When it is soft add your vinegar and sugar. Season with sea salt. Pour your mix over your fish.

Cover it up and pop it into the fridge overnight! Grab it out when you want to eat – let it warm up to room temperature first. Enjoy!

(12)

Crispy Fish

This classic seafood dish is served with the yummiest dressing in this recipe; the whole family will be asking for more.

Preparation Time: 40 minutes 8 servings Ingredient List: • • • • • • •

8 white fish fillets – just grab your favourite 2/3 cup of panko breadcrumbs ¼ cup of shredded coconut ½ cup of cornflakes – crushed 2 or more tsp. of garlic powder 1 Tbsp. of lemon zest – grated finely 2 Tbsp. of flat leaf parsley – chopped

• 2 eggs – free range • 1/3 cup of plain flour • Olive oil cooking spray Dressing Ingredient List: • 2/3 cup of mayo • 1 tsp. wholegrain mustard • 1 gherkin – chopped finely • 2 tsp. of fresh dill leaves – chopped • 1 Tbsp. of freshly squeezed lemon juice IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat oven to 370F. Grab out your baking tray and pop some baking paper down on it. Cut your fish into chunks. Grab out 3 bowls. First bowl – combine coconut, cornflakes, bread crumbs, parsley, lemon zest and garlic powder then season. Second bowl – Pop your flour in. Third bowl – whisk your eggs up in this last bowl. Pop your fish pieces into flour, eggs and then crumb mix. Place them on your baking tray and into the oven until golden. Grab another bowl and mix all of your dressing ingredients together. Serve up with your delicious crispy fish!

(13)

Luscious Lobster

Gourmet dinner in 15 minutes! Surprise the family or friends with this beautifully delicious meal for a special occasion or just because!

Preparation Time: 15 minutes 8 servings Ingredient List: • • • • • •

4 rock lobsters 3 or more cloves of garlic – squashed 1 Tbsp. of chives – chopped Juice of 1 freshly squeezed lemon 2 Tbsp. of butter Lemons – wedges to serve with

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Instructions: Grab a sharp knife. Cut the heads off your cooked lobster. Cut in half – lengthways. Take out the intestine. Grab a small saucepan with a heavy bottom. Melt your butter over a low flame. In goes your garlic for 2 minutes. Off the heat, add lemon juice and chives. Serve up your lobster with lashings of garlic joy.

(14)

Couscous and Mackerel Salad

This is a great salad packed with protein for a tasty light lunch. It will keep you going through the afternoon with its low GI.

Preparation Time: 30 minutes 4 servings Ingredient List: • • • • • •

2 x cans of mackerel fillets in olive oil – drained 1 cup of cooked beetroot – diced ½ cup of feta – crumbled 2 Lebanese cucumbers – shaved into ribbons 4 tomatoes – diced 2 cups of baby spinach leave

• 3 spring onions – sliced thinly • ¼ cup of fresh lemon juice • ¼ cup of flat leaf parsley • 1 ½ cups of couscous • 1 ½ cups of boiling water IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a bowl, pop your couscous in and cover with boiling water. Put aside. Grab another bowl and toss, cucumber, tomato, spring onion, spinach and lemon juice. Mix couscous through. Pop it onto plates and top with beetroot and mackerel. Feta crumbled on top, enjoy!

(15)

Seafood Soup with Garlic Toast

A beautifully rich soup that is full of nutrients and will warm your belly on any cold winter night!

Preparation Time: 55 minutes 6 servings Ingredient List: • • • • • •

18 raw prawns 18 mussels 1 red capsicum – chopped finely 1 leek – thinly sliced 3 cups of fish stock 1 can of Italian tomatoes – diced

• 2 or more garlic cloves – crushed – plus 1 clove halved • Lemons – we need 2 strips of rind • Saffron threads • 1 Tbsp. of olive oil plus 2 Tbsp. extra • 2 Tbsp. of parsley – chopped • 6 slices of sourdough IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Peel prawns. Scrub mussels. Heat up your oil over a medium flame in your heavy bottom fry pan. Cook your garlic, leek, and capsicum until soft. Pour in your stock, tomatoes, lemon rind and saffron. Bring to the boil. Simmer for 15 minutes, lid on. Pop your seafood in and cook for 5 minutes. Toast your sourdough. Rub with garlic cloves. Drizzle with olive oil. Pop some parsley on. Serve up hot with your seafood soup!

(16)

Coconut and Lemongrass Mussels with Noodles

Yum! The flavours of Asia with the freshness of the ocean; two beautiful combinations.

Preparation Time: 20 minutes 4 servings Ingredient List: • • • • •

1 packet of fresh mussels 1 can of coconut milk 1 fresh stalk of lemongrass – the white part chopped finely 1 packet of vermicelli bean thread noodles 2 red shallots – sliced thinly

• 1 Tbsp. of coconut oil • 1 long red chili – sliced thinly • 2 or more garlic cloves – crushed • 3 tsp. of fresh ginger root – grated finely • 6 kaffir lime leaves • Lime – zest finely grated • 1 tsp. of fish sauce • 1 tsp. of brown sugar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a bowl, pop your noodles in and cover with hot boiling water. Drain the water when the noodles are tender. Set aside. Grab out a heavy bottom fry pan. Heat up your oil over a medium heat. Pop your garlic, chili, ginger, lemongrass and 4 kaffir limes in. Cook till soft. Pour your lime juice, fish sauce, coconut milk and then sugar. Bring to the boil. Pop your mussels in. When mussels open, take off the heat. Stir your noodles through. Serve with coriander and shredded kaffir leaves.

(17)

Oysters with Avocado and Mango Salsa

I love a platter of classy oysters! For any occasion – it screams a little bit fancy!

Preparation Time: 10 minutes Makes 24 Ingredient List: • • • • • •

24 freshly shucked oysters 2 Tbsp. of freshly squeezed lime juice 1 small fresh mango – chopped finely 1 small fresh avocado – chopped finely ½ red onion – chopped finely 2 Tbsp. of coriander – chopped

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Instructions: Grab a bowl. Toss together avocado, mango, onion and lime juice. Pop your oysters onto your fancy oyster platter. Sit them in ice. Spoon on your salsa. Eat them up!

(18)

Barramundi and Bamboo Red Curry

This is an easy dish to make and ever so tasty. I usually have more than one bowl – the good thing about curry is that it always tastes better the next day.

Preparation Time: 25 minutes 4 servings Ingredient List: • • • • • •

4 barramundi fillets – sliced into large chunks 1 can of coconut milk 1 Tbsp. of red curry 1 can of bamboo shoots – sliced Jasmine rice – steamed and ready to serve 1 cup of fresh basil leaves plus extra to serve

• 2 tsp. of fish sauce • 2 tsp. of brown sugar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out your wok. Heat over a high flame. Pour in ¼ cup of coconut milk. Stir till the milk splits. Add curry paste and cook till it smells amazing. Pour the rest of your coconut milk in and stir. Reduce the flame and simmer. The sauce will thicken. In goes your fish, fish sauce, bamboo and brown sugar. Cook for 5 minutes. Serve up with rice and basil. Yum!

(19)

Polenta Crab Cakes

Crispy, crunchy crab cakes for your next afternoon sundowner, served up with icy cold white wine; you will be the most popular host amongst your friends.

Preparation Time: 20 minutes Makes 18 Ingredient List: • • • • •

2 x cans of crabmeat ½ cup of polenta 1 egg – free range, please ½ cup of plain flour 1 green chili – thinly sliced

• 1 tsp. of Cajun seasoning • 1/3 cup of water • ½ tsp. of baking powder • Olive oil • Avocado, tomato, and coriander to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a bowl. Combine flour and baking powder. Add your egg in the middle. Slowly pour your water in and make a batter. In goes your polenta, crab meat, chili, and seasoning. Grab a saucepan. Fill with your oil, a 1/3 the way up. Heat over a high flame. Pop your batter in batches. Cook until golden. Serve up with salads. Delicious!

(20)

Crispy Vietnamese Fish with Herb Salad

My favourite meal would have to be fresh fish and salad, apart from sushi. Fish is very good for your body and brain, and this delicious dish is no exception.

Preparation Time:25 minutes 4 servings Ingredient List: • • • • •

4 white fish fillets 2 Tbsp. of nuts – granulated 1 Tbsp. of plain flour 1 Lebanese cucumber – sliced into sticks 1 cup of fresh coriander

• 2 Tbsp. of vegetable oil • 1 green onion – diced • Rice – steamed brown or white ready to serve • ½ cup of Vietnamese dipping sauce • Lime – wedges to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a large fry pan and heat over a medium flame. Coat your fish with flour. Pop it in the pan and fry for about 3 minutes each side. Put aside – keep warm. Grab a bowl. Combine cucumber, onion, coriander, nuts and dipping sauce. Season. Grab out your plates. On goes your fish topped with your tasty salad. Wine anyone? Enjoy!

(21)

Squid Ink Pasta with Calamari

A pasta dish that is just a little bit fancy! Impress your guests with this gourmet recipe that tastes delicious!

Preparation Time:30 minutes 4 servings Ingredient List: • • • • • •

of squid ink pasta 4 squid tubes – sliced into rings ½ cup of Passata ¼ cup of white wine 1 punnet of cherry tomatoes 3 or more garlic cloves – chopped finely

• 2 eschalots – sliced thinly • 2 Tbsp. of olive oil • Basil leaves • Lemons IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a pot. Cook up your pasta. Drain and save ¼ cup of the liquid. Grab your large heavy bottom fry pan. Heat up your oil over a high flame. Cook your squid until it’s golden. Put to the side. Flame to medium. Into your pan goes eschalot and garlic. Cook until it's aromatic. Pour in your wine. Next are passata and tomatoes. Pop your calamari and reserved liquid in. Simmer for 5 minutes. Grab out your pasta bowls. Portion pasta up and top with your squid. Serve with basil leaves and lemon.

(22)

Prawn Tom Yum

Packed with nutrition, vitamins and essential minerals – this ingredient-full dish is perfect for a good Winters dinner.

Preparation Time: 25 minutes 4 servings Ingredient List: • • • • • •

12 green prawns – peeled, tails on 1 packet of silken tofu - cubed 4 fresh baby bok choy – halved 1 punnet of fresh cherry tomatoes – halved 10 button mushrooms – halved 8 cups of vegetable stock

• 1 packet of soba noodles • 1 Tbsp. of soy sauce • 1 Tbsp. of fish sauce • 1 Tbsp. of coconut sugar • 2 Tbsp. of tom yum paste • ½ cup of bean sprouts • ½ cup of fresh mint leaves • ½ cup of fresh coriander • 1 lime – sliced into wedges IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a saucepan and cook up your noodles. Drain. Pop them ready into your serving bowls. Into your saucepan goes your stock and tom yum paste. Cook over a medium flame. Bring to the boil. In goes sugar, tomatoes, bok-choy and mushrooms. Season with soy sauce and fish sauce. Pop your prawns in. Take off the heat. Portion your tofu into your serving bowls and pour in your soup. Pop bean sprouts, herbs, and lime on top. So delicious!

(23)

Fish Fennel and Tomato Stew

A winter warmer for hungry family bellies! Smells so good on the stove – serve up with crispy white chunks of bread with lashings of butter.

Preparation Time: 55 minutes 4 servings Ingredient List: • • • • • •

6 white fish fillets – cut into chunks 2 cups of fish stock 1 can of diced tomatoes 1 can of broad beans 1 fennel bulb – halved and sliced thinly 1 onion – chopped finely

• 1 carrot – chopped finely • 2 or more garlic cloves – crushed • 1 tsp. of dried chilli flakes • 1 Tbsp. of olive oil • Crusty bread to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a large saucepan. Heat up your oil over a medium heat. Pour your onion, carrot, garlic and fennel into the heated oil. Cook until soft. Pour in your stock, tomatoes, and chili. Bring to the boil. Simmer for 10 minutes. Broad beans and fish go in last for about 5 minutes. Serve up hot with your crusty bread.

(24)

Seafood Paella

Yum, I love the smell of a good seafood paella – it's a great communal food – perfect for guests and very delicious!

Preparation Time: about an hour 4 servings Ingredient List: • • • • • •

4 fresh white fish fillets – cut into chunks 8 large green prawns – unpeeled 2 large squid rings – thinly sliced 4 cups of fish stock 1 ½ cups of Arborio rice 1 chorizo – sliced thinly

• 1 red onion – sliced thinly • 1 red capsicum – sliced thinly • 1 yellow capsicum – sliced thinly • ½ cup of frozen baby peas • 4 or more garlic cloves – chopped finely • 1 long fresh red chili – sliced thinly • ½ cup of white wine • • • •

2 tsp. of paprika 1 ½ Tbsp. of olive oil ½ tsp. of saffron threads Flat leaf parsley – to garnish IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a saucepan. Over a high flame, bring to the boil, saffron and your stock. Put aside. Grab your paella pan and heat oil over a medium flame. Pop your fish in and cook for 2 minutes each side. Put aside. In goes your chorizo, garlic, onion, paprika, chili, and capsicum. Cook till soft. Rice in next. Pour in wine. Pour in stock mix apart from 1/3 cup.

Turn down to a low flame. Place your seafood into the rice – push it in! Pour rest of stock in. Simmer for 10 minutes. Fish in next. Another 5 minutes’ simmer. Off the heat, peas on top. Let it sit covered for 15 minutes and then pop your parsley on top. Smells so amazing and tastes just as good!

(25)

Steamed Fish with Melon Salsa

This is a fresh, clean meal that your family will adore. Nice and light but full of so much goodness at the same time.

Preparation Time: 45 minutes 4 servings Ingredient List: • • • • •

2 x ling fillets 1/8 rockmelon – diced ¼ watermelon – diced 6 baby potatoes 1 Tbsp. of EVOO

• ½ long red chili – seeded and chopped finely • 1 tsp. of basil – chopped finely • 1 tsp. of lime juice IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Pop your potatoes in a steamer for 15 minutes. Pop your fish on baking paper and pop on top of potatoes and steam for another 15 minutes. Combine lime juice, oil, melon, chili, and basil. Grab out your serving plates. Pop your fish down and pour salad over the top. Season. Enjoy!

(26)

Creamy Fish Chowder

Nothing is more comforting than a creamy chowder. I usually make this for my family when someone needs a little lift: home comfort food!

Preparation Time: 45 minutes 4 – 6 servings Ingredient List: • • • • • •

2 x flaked hot smoked salmon fillets 6 cups of chicken stock 2 leeks – sliced thinly 3 cups of potatoes – diced ½ cup of thickened cream 4 tsp. of fresh tarragon – chopped

• 2 Tbsp. of plain flour • 2 Tbsp. of olive oil • 1 Tbsp. of butter • Pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab out a large saucepan. Heat your oil up over a medium flame. Pop your leeks in and cook until soft. Potatoes in next for about 5 minutes. Place your flour over the top of your potato and leek mix. Gently pour in your stock while stirring. Pop your tarragon in and simmer for about 15 minutes. The cream goes in next. Season. Pop your salmon fillets into your serving bowls and pour your soup over the top. Full of goodness!

(27)

Tuna and Chickpea Patties

Delicious and nutritious! Protein packed patties for an easy midweek meal. They are filling and great served with a crispy salad.

Preparation Time: 30 minutes 4 servings Ingredient List: • • • • •

1 large can of tuna – drained 2 x cans of chickpeas ¼ cup of plain flour 1 red onion – chopped 1 small red chili – chopped

• ¼ cup of coriander – chopped • 1 lemon – finely grated zest • 1 Tbsp. of olive oil • ¾ cup of dried breadcrumbs • 1 egg – free range – beaten • A crispy salad to serve up with • Sweet chili sauce for dipping IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Grab a heavy bottom fry pan. Heat your oil up over a medium flame. Cook onion until soft. Pop aside in a bowl. Grab out your food processor. Pop in 1 ½ cans of chickpeas. Blitz till smooth. In a large bowl pop, all of your ingredients and combine well. Stir through your blitzed chickpeas. Heat your fry pan back up and cook for 3 minutes on each side until crispy. Serve up with your salad and sauce.

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Easy Filo Fish Pie

Yummy! A creamy fish pie that's super easy to make! Time is of the essence and so don't waste it – a quick recipe that will have you in the kitchen for only 10 minutes' prep!

Preparation Time: 40 minutes 4 servings Ingredient List: • • • •

2 x hot smoked salmon fillets 16 green prawns – peeled 8 sheets of filo pastry 1 baby fennel bulb – chopped finely

• 1 cup of frozen peas – thawed • ½ cup of Greek yogurt • 1 cup of milk • 2 eggs – free range – beaten • 1 Tbsp. of fresh dill – chopped • ½ tsp. of smoked paprika • ¼ cup of butter – melted • Lemon – for wedges to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat your oven to 370F. Grab a bowl. Mix together paprika, dill, yogurt, eggs, and milk. Grab out 4 ramekins. Portion your prawns, fennel, salmon and peas among them. Pour milk mix over. Brush filo with butter. Top pies with filo. Put into the oven till golden. Serve up with lemon

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Oyster Po Boy

This roll is a great change from your standard lunch roll – make a change this week and try out this seafood delight!

Preparation Time: 20 minutes 4 servings Ingredient List: • • • • • •

12 oysters – washed and removed from shell ½ cup of dried breadcrumbs 1 egg – free range – beaten 1 baguette – cut into 4 Vegetable oil 1 packet of baby rocket leaves

• 2 tomatoes – sliced thinly • 1 red onion – sliced thinly • ½ cup of tartare sauce • 2 Tbsp. of honey and balsamic dressing • Lemons – wedges for garnish IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Crack your egg into a dish. Pour your breadcrumbs onto a plate. Dip your oysters in egg and then roll in crumbs. Repeat to double coat your oysters. Grab out a large heavy bottom saucepan. Heat up your oil over a high flame. Cook your oysters until golden. Grab your baguette rolls. Fill with salads and tartare. Pop your crispy oysters in. Dress any leftover salad with balsamic and eat up!

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Baked Miso Fish Parcels

Miso infused fish is so delicious and very good for you. A warming meal full of protein and vitamins.

Preparation Time: 25 minutes 4 servings Ingredient List: • • • • • •

4 white firm fish fillets ¼ cup of miso paste 1 carrot – sliced up 4 spring onions – sliced up Fresh ginger root – sliced up 1 Tbsp. of mirin seasoning

• 1 Tbsp. of soy sauce • 2 tsp. of sesame oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat oven to 390F. Grab a small bowl. Mix soy sauce, miso paste, and mirin seasoning. Toss all of your sliced vegetables and ginger together. Grab your baking powder. Cut 4 big squares. Pop your fish on each square. Pop your salad mix on top. Miso mix to be poured on top. Arrange baking paper, so the mix is secure within. Pop on a baking tray. Into the oven for 15 minutes. Let it set for 3 minutes. Serve up hot!

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Seafood Espetada

A delicious barbecue meal everyone will love. I love the simplicity of skewers on the grill, the grilled corn compliments this Summer meal.

Preparation Time: 25 minutes 4 servings Ingredient List: • • • • • •

4 fillets of swordfish – cut into bite size chunks 3 squid tubes – cut into strips 24 prawns – peeled 4 corn cobs 1/3 cup of olive oil 2 garlic cloves – chopped finely

• 2 tsp. of oregano • 2 tsp. of ground ginger • 3 tsp. of sweet paprika • 2 long red chilies – seeded and chopped finely • Flat leaf parsley to serve IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: Preheat your barbecue to a high flame. Grab a bowl and make your marinade. Chili, ginger, garlic, oregano, paprika and oil. Make up your skewers, alternating with your seafood. Grab your corn cobs and brush with marinade. Onto the barbecue. Next, brush your skewers and pop them on the grill for about 4 minutes. Serve corn and skewers up together, nice and hot!

About the Author Nancy Silverman is an accomplished chef from Essex, Vermont. Armed with her degree in Nutrition and Food Sciences from the University of Vermont, Nancy has excelled at creating e-books that contain healthy and delicious meals that anyone can make and everyone can enjoy. She improved her cooking skills at the New England Culinary Institute in Montpelier Vermont and she has been working at perfecting her culinary style since graduation. She claims that her life’s work is always a work in progress and she only hopes to be an inspiration to aspiring chefs everywhere. Her greatest joy is cooking in her modern kitchen with her family and creating inspiring and delicious meals. She often says that she has perfected her signature dishes based on her family’s critique of each and every one. Nancy has her own catering company and has also been fortunate enough to be head chef at some of Vermont’s most exclusive restaurants. When a friend suggested she share some of her outstanding signature dishes, she decided to add cookbook author to her repertoire of personal achievements. Being a technological savvy woman, she felt the e-book realm would be a better fit and soon she had her first cookbook available online. As of today, Nancy has sold over 1,000 e-books and has shared her culinary experiences and brilliant recipes with people from all over the world! She plans on expanding into self-help books and dietary cookbooks, so stayed tuned!

Author's Afterthoughts

Thank you for making the decision to invest in one of my cookbooks! I cherish all my readers and hope you find joy in preparing these meals as I have. There are so many books available and I am truly grateful that you decided to buy this one and follow it from beginning to end. I love hearing from my readers on what they thought of this book and any value they received from reading it. As a personal favor, I would appreciate any feedback you can give in the form of a review on Amazon and please be honest! This kind of support will help others make an informed choice on and will help me tremendously in producing the best quality books possible. My most heartfelt thanks, Nancy Silverman

If you're interested in more of my books, be sure to follow my author page on Amazon (can be found on the link Bellow) or scan the QR-Code.

https://www.amazon.com/author/nancy-silverman