Tuesday, May 1, 2012

Seafood Casserole and Grilled Halibut or Salmon





Seafood Casserole

This is another one of those recipes that doesn't have specific amounts and can be adapted to pretty nearly any seafood you might have available.  It's also very easy to make as well. I often make this for dinner parties because it can be prepared ahead, refrigerated, and then cooked while your guests are enjoying their appetizers.

Ingredients :

-  about 2 lbs. of seafood - one kind or a mixture.  I use sole fillets, shrimps and scallops with crab most often.  I also sometimes make this with salmon, but I find it's more robust flavour tends to overshadow the more delicate flavours of the other seafood, so when I use Salmon I don't mix it with anything else.
-  one recipe of quick and easy blender Hollandaise sauce
-  salt and pepper to taste
-  1/4 cup of grated parmesan

Directions :

-  Preheat oven to 350'F
-  Place your seafood into a greased baking dish or casserole.  If using several types make sure you spread it around evenly.
-  Cover with Hollandaise sauce.  Sprinkle evenly with parmesan.
-  Season with salt and pepper.
-  Bake for 20 to 25 minutes, or until the largest pieces of seafood are cooked.




Variation :  You can also mix the parmesan with breadcrumbs made from Paleo bread dried in the oven, or with some ground nuts.  Both of these make a great topping and add extra crunch as well as extra nutrition.  The only thing needed to finish this meal is a large salad. Use grated cheddar instead of parmesan if you want a stronger cheesy flavour to your casserole.



Grilled Halibut or Salmon

Another very easy recipe.  You can make the sauce ahead of time and refrigerate until needed.

Ingredients :

-  2 tablespoons of butter
-  2 tablespoons of honey or maple syrup
-  2 cloves of garlic, minced
-  1 tablespoon of freshly squeezed lemon juice
-  1 tablespoon of gluten free soy sauce
-  salt and pepper to taste
-  1 lb. of halibut or salmon fillets/steaks

Directions :

-  To make the sauce :  Combine the butter, sweetener, garlic, lemon juice, soy sauce and seasonings in a small saucepan.  Cook over low heat, stirring occasionally, until your sweetener is completely dissolved.  
-  Lightly oil grill grate.
-  Brush the fish with the sauce and place on the grill.
-- Cook for approximately 5 minutes on each side, depending upon the thickness of your fish, basting several times while it is cooking with the sauce.  The fish is cooked when it is easily flaked with a fork.
-  You can freeze and reuse any remaining basting sauce.  


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3 comments:

  1. I just made this and it was delish....my husband made a moaning sound every bite. Looks like I am OFF the hook tonight. Unless I want to catch a big fish. Hahahah. or I mean LOL.

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    Replies
    1. Yes, both recipes can be frozen once cooked. Fresh halibut and salmon can also be frozen in the marinate, then just thawed and grilled.

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