Category Seafood

This is a quick pasta and shrimp dish that I whipped up last night for dinner. Corabella tortellini, shrimp, butter, lemon juice, and seasoning that you’ll find in your pantry are all you need for this dish. Plus the water to boil the tortellini of course.

I’ve breaded tilapia fillets with Panko bread crumbs before but that had honey-mustard too which I thought made the breading kinda soggy. But then again, the original recipe that I copied from Rachael Ray actually used pork cutlets so that’s probably a factor too. Anyhooo, here’s my better version of panko breaded pan-fried tilapia fillets which I served over a bed of salad spring mix. It’s quite easy to make and very healthy too.

When trying to stay away from rice as a side dish to any delicious dishes that would really go nice with rice, a couple of healthy options that I will recommend are the tacos and lettuce wraps route. Like the pork bulgogi tacos or the pork sisig lettuce wraps. Here’s a seafood version using shrimp cooked in coconut milk. I even made mango salsa for an added crunch on top.

This Shrimp & Penne W/ Lemon-Butter & Sour Cream Sauce is a variation of the Seafood Spaghetti except I’ve used just shrimp and penne for pasta, and added sour cream instead of grated Parmesan cheese. This variation could easily be added to the list of meatless dishes any day of the week.

After the hearty Christmas spread with all the yummy sides, then having leftovers for a couple of days, we’ve gone to a Mexican restaurant one night for dinner. Then we went grocery shopping to stock up the fridge. I was dying to bite into a seafood dish. I grabbed a pack of assorted seafood which has cuttlefish, shrimp, octopus, squid, and mussels. I thought it would be delicious with al dente spaghetti noodles, and butter-lemon sauce. I was right. This seafood spaghetti was easy and fast to make but soooo good.

If you are like me who likes whole tilapia, a place to find them is at Wal-Mart. The store sells frozen whole tilapias for about $7. Depending on the size of the fish a bag has 3 or 4 whole tilapias in it. The tilapias are completely cleaned, meaning they’re gutted and scaled. Each fish come in an individual vacuum packed bag so you can take out what you only need for either frying, steaming, grilling or baking.

I actually baked 2 whole tlapias when I made this dish but only arranged the bigger fish for the picture. So for this recipe take out 2 tilapias to thaw out before cooking.

My husband would really eat anything I cook. I know this coz he tells me all the time and he does eat anything I serve him. When I’m thinking out loud what to make, or when I ask him what he wants to eat for lunch or dinner he’ll say, “make anything, you know I’ll eat it.” However, there’s one dish he’ll never eat. That’s fish head soup. Being a Filipino I’ve had my fair share of fish head soup growing up. The latter involves a fish head, sour broth, and veggies. It’s pretty much like any sour soup we love to call SINIGANG, either with chicken or pork.

With my husband’s frequent fishing trips you’d think I’m taking advantage of using the fish head all the time but that’s not the case at all. When he cleans the fish that means the head goes too. I don’t mind, really. I only ask him to save the head when I get the craving or the ambition to deal with cooking a fish head. When he caught the 5-pound bass last month it just didn’t feel right to throw away the head after I cut up the steaks for the sweet and sour dish so I saved it to make sinigang bass head soup. Since I was the only one in the family who would eat this it took me 4 days to finish it. I just warmed up a bowl in the microwave to eat for lunch.

Here are the crappies that my husband and brother-in-law from one of their fishing trips last month. He came home with these alongside a 5-pound bass which I turned into a sweet and sour dish plus a fish head soup that I’ll post some other time. I didn’t do anything fancy or special with them. My husband gutted and washed them thoroughly that night he brought them home, stored them in the fridge then a couple of days later I scaled, chopped a little bit off of the gills and tails, washed them again, then baked them whole for lunch.

My husband went fishing with his brother last Saturday and caught this 5 pounds 21 inches bass, along with a crappie. Naturally, I have to cook the beautiful fish. I told him to gut it before  storing in the fridge then then I’ll scale it before cooking the following day. My husband was actually expecting me to just season the whole bass with lemon pepper and a little bit of oil then bake it in the oven. I made sweet and sour bass steaks for lunch instead.

Shrimp Tofu & Asparagus Stir-Fry was tonight’s dinner. I am happy to share that I am writing about it with a full and extremely satisfied tummy. Shrimp anything is really good, PERIOD! Combine shrimp with tofu and asparagus, well, have a ball. consider your night an amazing one. Unless of course you’re allergic to shrimps. If that’s the case then ignore this, but if you’re not, enjoy with gusto. I did.