Pan Seared Mahi Mahi With Honey Lime Coleslaw

Pan seared mahi mahi recipe coated with a mix of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw.

These fillets cook quick counting on the thickness, so once it’s nice and flaky, it’s done. i'm all about blackened dry rub seasoning. I keep my spice cabinet fully stocked a spread of spices. It’s the simplest thanks to add a ridiculous amount of healthy flavor.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

All of the earthy flavors from the mahi-mahi involves a refreshing salad. Just a couple of chops together with your knife and it’s ready in minutes. I’ve mixed the crunchiest vegetables I could find, bell peppers, cabbage, and carrots. All of these colorful vegetables get tossed during a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is out there fresh at the shop , I swoop a couple of pounds. I’ve also used frozen fillets repeatedly and just defrost the day before, or run it under cool water within the sealed package for a couple of minutes right before cooking.

INGREDIENTS:

Mahi Mahi:

• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cumin, ground, McCormick
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano, dried
• 1 pound Mahi Mahi fillets
• 1 tablespoon olive oil

Coleslaw:

• 1 cup green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, shredded
• 1 cup red bell pepper, thinly sliced
• 1/2 cup green onions, sliced
• 2 tablespoons lime juice, plus zest of 1 lime
• 1 tablespoon honey
• 1/2 clove garlic, minced
• 2 tablespoons olive oil
• 1/4 cup cilantro leaves, finely chopped

INSTRUCTIONS:

Mahi Mahi:

1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
2. Sprinkle seasoning evenly over both sides of the fish fillets.
3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
5. Transfer cooked fish to a clean plate.

Coleslaw:

1. Add cabbage, carrots, bell pepper, and onions in a large bowl.
2. In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
3. Slowly add 2 tablespoons olive oil and whisk until combined.
4. Whisk in cilantro. Season with salt and pepper as needed.
5. Add dressing to vegetables and toss to combine.

Delicious Hawaiian Shrimp Recipes

Hawaiian Shrimp is a straightforward paste shrimp tossed in associate succulent sauce. the proper starter or light-weight meal!

Hawaiian Garlic Shrimp is thus fast and easy! particularly if you like garlic. fancy it  with a bowl of rice or your favorite food of choice! You’ll love these spicy flavoring shrimp that area unit on the table in but twenty minutes.

Delicious Hawaiian Shrimp Recipes

WHAT’S the purpose OF feat THE TAIL ON THE SHRIMP?

Leaving the shrimp tail on or could be a matter of private preference, however here area unit some of things to stay in mind. Shrimp shells area unit quite saporous and might impart that flavor into the encircling dish. but once the shrimp area unit hard-baked for simply some of minutes, because it is here thus it’s unlikely the tail imparts any flavor.

IS SHRIMP HEALTHY?

Shrimp encompasses a type of health advantages. it's high in many vitamins and minerals, and could be a wealthy supply of macromolecule. intake shrimp conjointly promotes heart and brain health because of its content of omega-3 fatty acid fatty acids and also the inhibitor astaxanthin. Tasty and healthy!

INGREDIENTS:

• 2 tsp paprika
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tbsp flour
• 12 oz. shrimp cleaned and deveined
• 1/2 stick unsalted butter
• 7 garlic cloves minced
• 2 tbsp olive oil
• Fresh chopped parsley optional for garnish

INSTRUCTIONS:

1. Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
2. Add the shrimp to the bag, seal it and shake to coat the shrimp with the flour mixture. Set aside.
3. Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
4. Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
5. Cook the shrimp over medium high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
6. Once all the shrimp is cooked, pour over the garlic sauce over the shrimp right inside the skillet. Reheat, stir to combine and sprinkle with chopped parsley.

Easy Crispy Crab Cakes Recipes

Crab cakes ar the right food treat, tender on the skin and tender on the within. With recent crab meat, high-quality ingredients and therefore the right sauce, can|you'll|you may} have a meal that everybody will get pleasure from. they're nice as a snack, appetizer, or main dish. 

Crispy Crab cakes ar very easy to create. And, if your family enjoys these styles of food recipes, we've got different recipes to decide on from. you ought to strive the shrimp cakes or the salmon patties.

Easy Crispy Crab Cakes Recipes

These ar simple and delicious dishes to create, and a pleasant thanks to incorporate food in an exceedingly meal. they're nice for lunch, dinner or perhaps as a high supermolecule snack.

Crispy Crab Cakes ar therefore unbelievably simple to create, all you wish is a few easy ingredients like egg, mayonnaise, and recent crab meat, inexperienced onions and a few juice. we tend to conjointly wish to add a small amount of cheese cheese, it's not overwhelming and it helps them from breaking. The patties ar coated in panko bread crumbs, it offers them that tender exterior that's therefore delicious.

With this delicious instruction, can|you'll|you may} have a meal that each youngsters and adults will love. you'll serve them as-is for lunch, otherwise you will build a entremots and revel in them for a dinner meal. The sauce is additionally terribly delicious and super simple to organize.

INGREDIENTS:

Crab Cakes:

• 2 tablespoons  sour cream 
• 2 tablespoons  mayo 
• 1  egg  (lightly beaten)
• 1 tablespoon  lemon juice 
• 1 teaspoon  Old Bay seasoning 
• 1 lb.  lump crab meat 
• 1/2 cup  shredded mozzarella 
• 3 cloves  garlic  (minced)
• 2 tablespoons  finely chopped green onions 
• 2 cups  panko bread crumbs  (divided)
• 1/4 teaspoon  salt and pepper 
•  Vegetable oil  (for frying)

Lemon Aioli:

• 1/4 cup  mayonnaise 
• 1/4 cup  full fat greek yogurt 
• 1 tablespoon  lemon juice 
• 1 tablespoon  finely chopped green onions 
• 1 tablespoon  finely chopped dill 

INSTRUCTIONS:

Crab Cakes:

1. Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
2. To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
3. Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
4. Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that are about 1 inch thick.
5. Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
6. Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
7. Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
8. Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2 or 3 minutes, until the cakes are golden-brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel-lined plate excess oil.

Lemon Aioli:

1. Add all the ingredients to a small bow and stir until fully combined.
2. Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.

Coconut Curry Soup With Shrimp

This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is simple to form and prepared in below thirty minutes!

I love simple soup recipes like this Coconut Curry soup. similar to our most well liked soup instruction – Thai Tom Yum Soup – additionally called Thai Hot and bitter soup, this straightforward Thai soup is explosive with flavor and tastes similar to soup from a Thai eating house – no want for takeout once you will build this delicious Thai Coconut soup reception.

Coconut Curry Soup With Shrimp

How To build Coconut Curry Soup

• In a giant pot or Dutch kitchen appliance, saute red bell peppers and mushrooms.
• Add the minced garlic and ginger and cook till they become aromatic (about a minute).
• Add the red curry paste.
• Add the broth, soy sauce, fish sauce, coconut milk, pepper and refined sugar. combine well and convey to a simmer.
• Add the shrimp and cook for regarding three to four minutes or till the shrimp turns pink. Shrimp cooks in no time, keep a watch on that. Overcooked shrimp turns rubbery. you actually don’t need that.
• Remove the pot from the warmth and stir within the juice, sliced onions and shredded basil. Enjoy!

INGREDIENTS:

• 2 tbsp coconut oil (vegetable or peanut oil can be use)
• 1 red bell pepper, thinly sliced
• 5 oz white button mushrooms, stems removed and sliced
• 2 tbsp garlic, minced
• 2 tsp ginger, minced or grated
• 2 tbsp red curry paste
• 4 cups chicken stock (or fish stock)
• 2 tbsp soy sauce
• 3 tsp fish sauce
• 1 (14 ounces) can regular coconut milk
• 1/4 tsp pepper
• 1 teaspoon brown sugar
• 1 lb large shrimp, deveined and peeled
• 1 tablespoon lime juice
• ¼ cup green onions, sliced
• 2 tbsp fresh basil, chopped

INSTRUCTIONS:

1. Heat oil in a large soup pot over medium heat.
2. Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
3. Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
4. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar ground and black pepper. Bring to a simmer.
5. Add the shrimp and cook just until the shrimp turns pink. This should take about 3 – 4 minutes. Do not overcook the shrimp or it will be rubbery!
6. Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

Homemade Authentic Cajun Shrimp Etoufee

How many of you're etoufee (a-too-fae) fanatics!  (Me!  Me!  Hand raised!)  It’s a superbly easy nonetheless flavourous dish.  My authentic Cajun shrimp etoufee has been style tested by several, and nowadays I share it with you.

Lets say etoufee basics, or perhaps, what makes it authentic. 1st is that the intermixture, a sauce made of oil and flour.  You cook it, whisking perpetually, till spread brown.  Browning the flour add most depth of flavor , it’s well worth the time!

Next square measure the veggies, and not simply any veggies.  We’re talking concerning the Almighty of Cajun cooking: inexperienced bell pepper, onion, and celery.  These can saute within the intermixture till they soften.

Homemade Authentic Cajun Shrimp Etoufee

The Almighty square measure basic aromatics that you simply would use in most recipes as a base to feature flavor (like this vegetable soup).  It’s no surprise they're control particularly else in Cajun cuisine!

Finally, the food, and therefore the food seasoning. i take advantage of shrimp, however crawfish is maybe even a lot of authentic.  This summer i will be able to share a vegetarian version with you further, that is additionally delicious, however not as authentic while not the food.

For my food seasoning, i take advantage of recent bay. different seasonings labelled food seasoning work well, however I realize recent bay a lot of systematically at my store.  It additionally comes in low metallic element if that's a priority for your diet.

INGREDIENTS:

• 1½ cups brown rice
• ⅓ cup neutral flavored cooking oil (such as canola)
• ¼ cup all purpose flour
• 1 small onion, diced
• 1 small green pepper, diced
• 2-3 stalks celery, diced
• 15 oz can no-salt added diced tomatoes
• 1 cup broth or stock (I use vegetable or shrimp)
• 2 TBS old bay seasoning
• ⅛ tsp cayenne pepper
• 1 lb shrimp, peeled and divined
• 1 TBS Louisiana style hot sauce

INSTRUCTIONS:

1. Cook rice according to package directions. This will take about 40 minutes.
2. Meanwhile combine oil and flour in a skillet with a whisk. Cook stirring consistently over medium high heat for about 10 minutes, or until the mixture is peanut butter brown. (a glass of wine helps with this step) You can also cook over a lower heat, but it will take more time. You do need to consistently stir or the flour will burn at medium high heat. (This is why wine helps when you are standing at the stove for 10 minutes).
3. Mix in diced pepper, onion, and celery. Saute covered for 15 minutes, stirring occasionally.
4. Mix in tomatoes, broth, old bay and cayenne pepper. Bring to a boil and let simmer uncovered for 20 minutes.
5. Mix in shrimp and hot sauce. Cook for 2 minutes, or until the shrimp are opaque. Remove from heat.
6. Serve over cooked rice.