Archive for the ‘Seafood Recipes’ Category

Seviche or Ceviche?

I really don’t know what’s the right spelling for this dish. There is one thing I know though; I like the simplicity of this dish. Continue reading

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Sea Bass Teriyaki

You normally do this with chicken but I had some leftover sea bass from my seafood presentation in ISCAHM. I told you guys before that I would be doing more Japanese cooking because it is Asian and my product knowledge in that cuisine is pretty decent. That’s why we have teriyaki today. Continue reading

Pan Seared Oven Roasted Chilean Sea Bass in Saffron Tomato Sauce, Creamed Spinach and Anna Potatoes

TADA! This is my fish and seafood presentation in ISCAHM where I used the tomato sauce from the previous post. Continue reading

Duo of Shrimp

A few weeks ago, my high school friends and I were in the Casino and played black jack. We were actually making a killing there and then, the usual food thinking happened. What is a good food that I can pair with blackjack? The result is here: Duo of Shrimp – Grill Shrimp with Bacon in Red Wine Cherry Reduction and Shrimp Tepanyaki. Continue reading

Sea Bass in Lemon Parsley

Being the carnivore that I am, I used to dislike seafood when I was young. It was always meat meat meat! It all changed, however, when I first tasted a succulent lean fillet of sea bass when I was around 14.

The other day, I went to Santis and found some good sea bass steak. I bought a piece and I filleted it at home.

The cooking was simple. Just sear the fish and finish it in the oven, careful not to overcook the fish. You don’t want to ruin an expensive fillet of fish.

First, marinate the sea bass with some dill and lemon juice for around 30 minutes. Continue reading

Scallops Halfway

I was driving along Banawe one time and I saw a cold storage store. So, being curious about what’s inside, I parked my car and went in. I found these gigantic sea scallops and I wasn’t really sure if I want it since it has been already frozen *anything frozen that came from the sea is not that good anymore after being thawed* but still, I bought it.

When I came home, I didn’t know what to do with these sea scallops. Then, an idea poped-up, I’ll make it two ways, one is a simple asian scallop dish and one will have a hollandaise sauce *finally, got an excuse to make a hollandaise*.

The Japanese scallops were easy. I just seared the scallops, then steamed it with the asian sauce.

Continue reading