Monthly Archives: July 2019

Pan-Seared Snapper in White Wine Tomato Basil Sauce & Lentil Pasta

For the White Wine Tomato Basil Sauce:

2 tablespoons garlic olive oil

1 teaspoon crushed red pepper flakes

5 large cloves garlic, minced

1 pint cherry tomatoes, sliced in half

1/4 cup dry white wine (don’t be afraid to splash in more)

1/2 cup fresh basil, finely chopped (I always add more)

2 tablespoons fresh lemon juice

1/2 teaspoon fresh lemon zest

1 can of artichokes

1 tablespoon grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For the Snapper

2 tablespoons olive oil

1 and 1/2 pounds fresh snapper, cut into 4 pieces

For the Pasta

1 packet of POW lentil linguine pasta

The White Wine Tomato Basil Sauce:

Heat oil in a large sautè pan on medium heat. Add crushed red pepper flakes, garlic and sautè for 1 minute. Add in the cherry tomatoes, stirring every so often, until they’re soft and blistering, around 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Meanwhile, stir in the basil, lemon juice, lemon zest, artichokes, parmesan, salt, and pepper and cook for about 2 minutes. (Reserve some sauce in a bowl to use pour over the snapper later) Add in pasta to coat evenly.

The Pasta

Add pasta to 4 quarts boiling water. Return to boil, stirring frequently. Cook uncovered for 8-10 minutes. Begin tasting pasta after 6 minutes and cook to desired tenderness. Add pasta to the tomato basil sauce and coat evenly.

The Snapper

Heat oil in a large sautè pan over medium heat. Season both sides of snapper with salt and pepper. Place snapper in the oil and cook about 5 minutes. Carefully flip the snapper over continue to cook for another 5 minutes (or until cooked through).

Pour the side sauce over the snapper and add the snapper over the pasta to serve.

Frutti Di Mare

A little over a year ago I went to visit my husband’s family in Boca Raton, Florida. On our last night, I had a mad craving for Italian food. I googled a local spot that was rated one of the best. It was a little place called Trattoria Romana and I will never forget this place as long as I live. Everything was delicious BUT, their Frutti di Mare was one of the best things I ever ate. No joke. I wanted to go back the very next night and the next and the next.

I went home and decided I am going to try my hardest to master this sorcery. I am not quite there yet, but I have this quick and easy recipe that will make your tastebuds dance.

Ingredients

2 tablespoon (tbsp) olive oil4 cloves garlic, minced 

1 tsp Red pepper flakes

1/2 cup dry white wine

10 ounces linguine (or angel air pasta) 

1 RAOS tomato sauce

12 black mussels (1 bag) 

8 shrimp, shelled and deveined

4 sea scallops, quartered

2 4oz lobster tails cut into small pieces

1/2 cup fresh basil 

Directions

Boil water in a large pot for pasta. Add 3 tbsp olive oil and 3 tbsp of salt for pasta in boiling water. Heat oil in a large sauté pan over medium low heat. Cook garlic until it sizzles. Don’t let it burn. Add red pepper flakes cook 1 minute. Add wine, turn heat to medium high let cook for 1-2 mins to let the alcohol burn out. Add the linguine to boiling water. Cook until al dente. Add tomato sauce turn heat to medium. Season with salt and pepper. Add all seafood besides mussels. Cook for about ~5 mins until the shrimp head and tail are just about touching each other. Then add mussels and close lid for about 3 minutes. When mussels have opened up Toss with linguine. DO NOT eat mussels that have not opened.  Add basil in to toss, divide among bowls and serve.

Shrimp Ceviche

During this dreadful Texas heat I crave for something I would order on a beach. Something fresh and zesty to take me back even for a moment. As I was walking around the seafood section of Central Market I looked at the fresh shrimp for some inspiration. Lightbulb when off instantly and I knew I had to make a ceviche. It’s fast, healthy and beach approved. Oh, and insanely delicious. Duh. 

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into small pieces

1 cup freshly squeezed lime juice

1 cup finely chopped tomato

1/2 cup chopped fresh cilantro

1/2 cup finely chopped white onion

1 serrano chile pepper minced (I add 2 for spice)

Kosher salt, for seasoning

Directions

  1. Add the shrimp and 1/2 cup lime juice in a mixing bowl. Let the shrimp sit for 15 minutes so the shrimp can cook in the lime juice. Be sure to toss the shrimp every 5 minutes.
  2. In a separate mixing bowl, mix the remaining 1/2 cup lime juice, tomatoes, cilantro, white onions and serrano chile(s). Transfer the mixed veggies into the shrimp bowl and mix together. Season the ceviche with some salt as desired. Serve in