Archive for the 'Seafood' Category

Seared Catfish Fillet with Mango Ginger Habanero Sauce

This zingy sauce with a nice little glow of spice turns our whiskered friend, the catfish, into a dinner masterpiece, with little muss or fuss.

Prep Time:  5-10 minutes
Cook Time:  15-20 minutes

1/4 cup extra-virgin olive oil
10 blanched garlic cloves*
2 (5-1/2 ounce) cans chunk pineapple, well drained
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
3 tablespoons freshly squeezed lime juice
1/3 cup minced cilantro
4 (6-8 ounce) catfish fillets
Salt and freshly ground black pepper
3/4 cup toasted sliced, skin-on almonds

Begin by making the sauce. Heat 3 tablespoons of olive oil in a heavy 12-inch skillet over medium-high heat. Using the side of a chef’s knife, mash the blanched garlic into a smooth purée. Add the garlic purée and pineapple chunks to the hot oil. Sauté, stirring often, until pineapple is lightly browned, about 3 minutes. Add the Fischer & Wieser Mango Ginger Habanero Sauce and lime juice. Stir to blend well, scraping up browned bits from bottom of pan. Cook, stirring, for five minutes, or until sauce is slightly reduced. Remove pan from heat and stir in the cilantro.

While sauce is simmering, cook the catfish. Pour 1/4-inch of the olive oil into a heavy 12-inch skillet over medium-high heat. Season both sides of the catfish fillets with salt and pepper. When oil is hot, cook the fillets for about 3 minutes per side, turning once. Do not overcook. The fillets are done when the meat is white and opaque throughout.

To Serve: Place one fillet on each serving plate. Top each with a portion of the sauce, scattering some of the pineapple chunks over and around each fillet. Scatter some of the toasted almonds over each serving and serve hot. Serves 4.

*Blanching garlic is chef’s secret trick for moderating the intense taste of raw, or even roasted garlic. Bring a small amount of water to a rapid boil. Add peeled and trimmed garlic cloves and boil hard for 3 minutes. Drain, reserving the garlic. Bring a second pot of fresh water to a boil and, again, boil the garlic for 3 minutes. Repeat the procedure for a third time, then drain. The garlic should be very soft. The garlic cloves can be blanched ahead of time. You can even blanch them in bulk and freeze them for later use. The taste is like that of a slightly sweet, toasted nut without the “bite” of garlic.

Popularity: 5%

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admin on April 19th 2007 in Seafood

Grilled Orange Roughy with Papaya Lime Serrano Sauce

Fire up the grill for some fantastic fish!

Prep/Grill Time: 10 minutes

4 orange roughy fillets
1-3/4 cups Fischer & Wieser Papaya Lime Serrano Sauce
1 tablespoon extra virgin olive oil
1 teaspoon cracked black pepper
1 teaspoon sea salt

Light charcoal; let burn to a point where the heat allows you to place hand 4″ away from grill. Brush the fillets with olive oil, season with salt and pepper, and then place on grill, cooking approximately 2 minutes for each side. Pour a generous amount of the Fischer & Wieser Papaya Lime Serrano Sauce over the filets after turning, allowing the sauce to slightly glaze. Serves 4

Popularity: 4%

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admin on April 19th 2007 in Grilling, Seafood

Mango Ginger Habanero Thai Fried Rice with Shrimp

Try this Asian delight!

Prep Time: 30 minutes
Cook Time:  35-45 minutes

4 cups cooked basmati rice
1/2 pound cooked large shrimp
1/4 cup sliced carrots
1/4 cup sliced zucchini
1/2 red bell pepper
1 can (16 oz.) chunk pineapple
1/4 cup Fischer & Wieser Mango Ginger Habanero Sauce
2 cloves garlic
1/2 cup pine nuts
2 tablespoons olive oil
Salt to taste

Roast pine nuts in chopped garlic and olive oil until browned. Remove pine nuts from pan. Reduce heat and add vegetables and Fischer & Wieser Mango Ginger Habanero Sauce; simmer until vegetables are tender, approximately 25-30 minutes. Increase heat to medium and add shrimp; cook until shrimp are heated through. Add pine nuts and rice. Remove from heat and add drained pineapple chunks and salt. Serves 6

Popularity: 1%

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admin on April 19th 2007 in Seafood, Sides

Grilled Salmon and Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce

Delicious Salmon!

Prep Time:  5 minutes
Marinate Time:  4 hours
Grill Time:  14-18 minutes

Cut salmon into serving size portions. In a self-sealing bag, combine salmon, pineapple juice and lemon juice. Marinate, in the refrigerator, for 4-8 hours.

Heat grill. Place salmon, skin side down, on grill. Do not turn. Cook about 14-18 minutes, till fish flakes. Brush liberally with Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®. Cook another minute. Serve immediately. Enjoy!! Serves 4-5
*If salmon doesn’t have skin, grill on foil sprayed with oil.

Popularity: 7%

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admin on April 11th 2007 in Grilling, Seafood

Bacon Wrapped Shrimp with Mango Ginger Habanero Sauce

Talk about “finger-licking good”!

These fabulous skewers make the perfect appetizer for parties, and family barbecues. The flavor combination is so good you’ll have guests asking for more sauce for dipping!

Prep Time:  20 minutes
Grill Time:  6-8 minutes

24 large raw shrimp
24 strips of thinly sliced bacon
1 large fresh lime
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
Fresh cilantro, finely chopped

Shell and devein shrimp leaving tails on. Wrap each shrimp tightly with one strip of bacon. Thread 6 shrimp on each skewer so that they lay flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Spritz with half the lime while on the grill. Remove shrimp to serving platter and spritz with remaining lime. Brush with Fischer & Wieser Mango Ginger Habanero Sauce. Sprinkle with chopped cilantro to garnish. Serves 4

Popularity: 16%

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admin on April 11th 2007 in Appetizers, Grilling, Seafood