Category: Fish

recipes at my table

Shrimp and Asparagus Spaghetti

Shrimp and Asparagus Spaghetti

Shrimp and Asparagus Spaghetti is my easy go to seafood night pasta.  I love the pinkness of the shrimp nestled amongst the green of the asparagus.

Seafood

My love for seafood stems from my Calabrese and Sicilian roots.  When I go to Italy, I live on seafood. Growing up we ate fish on Friday’s of course, and my culinary introduction to the possibilities is deep-rooted in both families.  Shrimp is common amongst my Sicilian family.  Gamberetti are used in a wide variety of salads, mains and appetizers.

Growing up as immigrant we ate fish on Friday and I didn’t like the smell of the fish.  I had Portuguese friends that owned a fish store and I thought that we smelled like the fish store after we cooked the fish.  The truth of it is that it was a fabulous fish store and I would give anything to have that store around the corner again.  We cooked a lot of cod, and I am working on a fried cod sandwich for you.  My favourite cod dish is done with tomato sauce, but we will have to wait for Christmas again.

Today, I love fish and cook all kinds and experiment with fusing flavours from different cultures into my Italian cuisine.  When I lived in Nunavut, my students would often bring me Arctic Char. It was phenomenal; I wish I could have a fresh Arctic Char right now.  Many students would go fishing with their families and I was the lucky recipient many  times of fresh fish.  Of course Arctic Char met with Italian flavours.

For me simple is always best.  Tonight I am using a store-bought pasta.  I have fresh asparagus.

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Asparagus and onions in the pan

Here I have jumbo shrimp that is peeled.

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The shrimp marinating for this dish.

I love shrimp on  a grill and it may not make it to the table.  LOL  I like to grill lemon and use it on the plate.

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The shrimp is on the grill and I also grill lemon for presentation.

Using more and more fresh pasta.  My homemade spaghetti.

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I love making fresh pasta

 It’s a beautiful mountain of pasta, shrimp and asparagus.

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This is a mound of pasta on a platter with asparagus and shrimp.
recipes at my table
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Shrimp and Asparagus Pasta

A quick seafood fix.

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Servings 4
Author Renata Solski

Ingredients

The Pasta

  • https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/ Use this recipe to make pasta dough

The Shrimp

  • 28 jumbo shrimp I allow 7 per person
  • 1 tbsp Italian Seasoning
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp pesto
  • 2 tbsp canola oil

The Sauce

  • 1 bunch asparagus cut into small pieces
  • 2 tbsp each of olive oil and butter
  • 1 large onion diced
  • 1 clove garlic
  • salt and pepper

Instructions

The Pasta

  1. Follow the instructions for the pasta and I made spaghetti this time.  https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/

The Shrimp

  1. Peel the Shrimp.

    Put in a bowl with all the other ingredients and marinade for at least 3 hours in refrigerator.

    Soak the skewers in cold water for about 20 minutes.

    Thread seven shrimp onto each skewer.

    Grill until pink. 

The sauce

  1. In a large skillet sauté the onion in 2 tbsp of olive oil.

    Heat should be at medium/low.

    Next add finely chopped garlic with the asparagus to the skillet.

    Cook for a few minutes until the asparagus is tender.  

    Turn heat off and set aside.


The pasta and plating

  1. Boil the pasta in well salted water for a few minutes.  

    Add the pasta to the large skillet and toss.

    You might add some pasta water to the skillet, about a cut.

    Toss and add the 2 tbsp of butter to add shine.

    Put on a large platter and place the skewers of shrimp on top.


Recipe Notes

We usually don't add cheese to any seafood dish, but you may if you like.

You may also use any store-bought pasta for this dish such as linguine or spaghetti and follow the same method.  

 

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Basa Fillets with Olives

Basa Fillets With Olives

Basa Fillets With Olives

Basa Fillets with Olives is a light supper and nice on a winter’s evening.  The fish is a member of the catfish family and has a meaty texture.  It is rich in protein and can be part of a healthy diet and definitely  part of the Mediterranean diet.  Cooking everything in one pan makes clean-up easy and

Light Meals

When we visit Italy, we really do eat too much, but I love staying with my friends in the Veneto.  On a regular day we have a large lunch, and then at night the meal is simple, the wine is good and the company is fantastic.  I created this dish with my friend Manuela in mind; she does a rabbit with a similar sauce.  This is it! We eat this dish with some wine and maybe some bread, followed by fruit and look up at the Venetian sky.  I can’t explain the feeling in this place.

The products

My fish is always fresh, although I do use frozen fillets. It is hard to find local products in some types of fish; most of the Basa comes from China, Vietnam and Cambodia.  We don’t eat it a lot and you can always use whitefish or another locally caught fish.  My other products in my kitchen come from Molisana.

Basa Fillets with Olives
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Basa Fillets with Olives

A light meal with big flavour!

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Renata Solski

Ingredients

The Fish

  • 4 Bassa fillets use 2 per peson
  • 1/2 tsp dried oregano
  • 3 tbsp Panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp parmesan

The Sauce

  • 1 large onion diced
  • 1/2 cup Manzanilla Olives
  • 1 cup seasoned slicedtomatoes with celery and bell pepper
  • 3 tbsp olive oil

Instructions

The Fish

  1. Cut each fillet in half.

    Mix all the other ingredients.

    Dip the fish into the ingredients and set aside.  Ensure to coat each piece.  This is equivalent to a dry rub.

The Sauce

  1. Put a large pan on the stove.

    Place the olive oil and the onions. 

     Sautée the onions and then move them to the side of the pan.

    Place the fish into the pan and drizzle with a bit more olive oil.

    After 1 minute, turn the fish over and drizzle again with olive oil.

    Then in another minute add a good 1/2 cup of white wine.

    When the wine evaporates add the tomatoes.

    Cover and cook on low for 5 minutes.

    Add the olives and cover again for a few minutes.

    Spoon the fish and sauce onto a nice big plate.

    You can serve this with rice or a nice green salad.  

Recipe Notes

If you don't have seasoned tomatoes, add your own bell pepper and celery.  Make sure that everything is finely diced.  

 

 

 

 

 

 

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recipes at my table

Roasted Brussels Sprouts Sole Fillets

Roasted Brussels Sprouts Sole Fillets

Tonight”s meal is easy on the waistline; writing and cooking for this blog has added a few pounds to our waistlines.  Roasted brussels sprouts sole fillets is a light meal. My mom served fish with onions marinaded in vinegar.  I am roasting brussels sprouts and onions to make a hearty topping for this delicate fish.

Why sole?

Sole is a very delicate fish; when we had digestive ailments mom would often cook fish or other meats on a plate over some boiling water.  In Italian Sole is sogliola and it is a delicate fish, but has a meaty texture. No fish should smell fishy, but when I cook Sole the kids like it because there is no odour at all in the house.  My grandson loves it and he will eat it baked or fried.  Tonight’s recipe is lightly fried.  I like to use a combination of olive oil and butter to give it richness, but you can just use olive oil.

Panko, cornmeal and a combination of Italian spices give crunch and flavour to the coating.

Panko and Cornmeal coating

My mom dressed her fish with onions that were caramelized; after the caramelization, she would add white vinegar to the pan, and that added some acid to the sugar.  I do the same thing, but when I roast my vegetables I add a good balsamic vinegar and olive oil.

Roasted Onions and Brussels Sprouts
Roasted Onions and Brussels Sprouts
Panko, cornmeal and Italian seasoning for Sole
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Roasted Brussels Sprouts Sole Fillets

A tasty meal that's good for your waistline.  

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2
Author Renata Solski

Ingredients

The Brussels Sprouts

  • 20 medium sized brussels sprouts cut in slices
  • 1 large onion cut in rounds
  • salt
  • pepper
  • olive oil drizzling
  • sun dried tomatoes use at end to garnish

The Dressing for Brussels Sprouts

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

The Fish

  • 4 fillets of sole
  • 1/2 cup Panko bread crumbs
  • 1/4 cup cornmeal
  • 1/2 tbsp mixed Italian Spices red pepper flakes, fennel, oregano,etc.
  • 2 tbsp olive oil
  • 2 tbsp butter

Instructions

Roasted Brussels Sprouts

  1. Heat oven to 375 F.

    Wash and cut brussels sprouts lengthwise.

    Cut onion rounds and separate.  

    Mix onions with brussels sprouts: salt, pepper and add olive oil and mix well.

    Spread on a pan with parchment paper.

    Cook for 30 minutes or to golden brown.

    Remove and dress with olive oil, balsamic vinegar, salt and pepper.

The Fish

  1. Take the panko, cornmeal and mix with Italian Spices. 

    Dip the sole fillets directly into the mixture.  Make sure they are all coated.

    Put the olive oil and butter in a frying pan.

    Quickly fry the fish in this hot pan.

    Dress with brussels sprouts. Chop the sun dried tomatoes and place on top. 

    A side of pickles and pickled onions is nice.  

 

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Chocolate Teriyaki Salmon

Chocolate Teriyaki Salmon

Today, our daughter Lauren is coming to visit.  She doesn’t eat a lot of meat, but loves fish.  I am making  Salmon using one of my favourite balsamic vinegar from my area.  This chocolate teriyaki salmon infuses the flavours of the east and west.  Teriyaki is a glaze that is especially good on fish.

I am using Chocolate Balsamic Vinegar sold by Sun Rise Farms in Kingsville, Ontario.  For more information on this product and where to buy it go to http://www.olivemeco.com/

Salmon  is found anywhere; Super Store here in Leamington is a good choice. I have also used Arctic Char for this recipe. 

gather Your ingredients for the sauce. 

Generously salt and pepper the fish. 

I pour the sauce over the salmon.  I turn and coat each side.  Then, I cover it with plastic wrap and put it into the refrigerator for at least 2 hours.  

Add some toasted sesame seeds to the  Chocolate Balsamic Salmon. Place it on Parchment paper and it is ready for the oven.

 

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Chocolate Teriyaki Salmon

This chocolate teriyaki salmon infuses the flavours of the east and west. 
Course Main Course
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Renata Solski

Ingredients

  • 3 pieces skinless Salmon fillets
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chocolate balsamic vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp grated ginger
  • 1 large clove grated garllic
  • 1 tbsp sesame seeds
  • Olive oil for drizzling

Instructions

  1. Salt and pepper the salmon.

    Mix the remaining ingredients.

    Pour over the salmon.

    Coat the portions by turning over.

    Cover and place in the refrigerator for at least 2 hours.

    Preheat oven to 400 degrees F.

    Place the salmon on a parchment lined pan.

    Cook for 12-15 minutes.

    Remove from oven and dress with toasted sesame seeds and fresh parsley.

    Drizzle with Olive Oil.

 

 

 

 

Served here with Eggplant Pepper Medley, Garlic Shrimp and zucchini fritters.

Chocolate Teriyaki Salmon

 

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