Category: Seafood & Fish

No. 580Recipe Card Posted on by — Leave a comment

Seared Halibut & Lemon Caper Sauce

Seared Halibut & Lemon Caper Sauce | Bijouxs Little Jewels

Living along the Southern California coast in my early days meant mountains of fresh fish available almost everywhere. Turns out I was a foodie even at 5 years old. I always ordered fresh pan seared halibut with lemon & butter at a local restaurant–Seared Halibut & Lemon Caper Sauce is another Bijouxs Little Jewel from the Collection.

5 YEAR OLD FOODIE

I began my love of food and my selective taste palate early on, I knew what I liked. Vegetables, salads and fresh fish were among my favs. I sensed a bit of agitation from my family for my very particular tastes, only food prepared a certain way. There are a few things I did not eat then and still avoid to this day, such as mayonnaise or ANY creamy salad dressings. I loved my Italian simple school lunch of dry salami on sourdough bread with a little oil and vinegar. Yes, my tastes have remained the same. Who knows that picky child may be a budding foodie!

FRIDAY NIGHT FISH

My family did engage in the ‘fish on Friday’ routine and we were lucky enough to have a great casual fish restaurant nearby. Long ago fish was not the pricy splurge it is now, we were working class folks, but still able to enjoy a night out for fresh fish. The restaurant served thick pieces of fresh halibut pan seared served with fresh lemons, this was my favorite. I rarely ordered anything different, I knew what I liked and still do.

Sharing another Little Jewel from the Kitchen – Seared Halibut & Lemon Caper Sauce. Join the Recipe Club Membership to access all 580 recipes anytime.

 

No. 577Recipe Card Posted on by — Leave a comment

Baked Fish with Almonds

Baked Fish with Almonds | Bijouxs Little Jewels

An exotic sounding recipe but actually this a simple bake for fresh white fish, baked with a sweet & spiced almond crust and resting on a bed of thinly sliced onions. The flavors are similar to classic Bastilla, via a take on a recipe by Paula Wolfert. Baked Fish with Almonds, the latest Little Jewel recipe in the Membership Collection.

PAULA WOLFERT

Here’s my food story. To begin, the origin of the recipe is from Paula Wolfert in ‘Couscous and Other Good Food from Morocco’. As I mentioned, I was soooo lucky as a young girl to attend a cooking class taught by Paula Wolfert, there I came to love Moroccan cuisine. Cooking from her books is a travel lesson on food.

FIRST WE SURF

Now the next part of my story. After recently moving to the beach town of Ventura, I met Steve Walden the iconic long-board surfer here in town. He connected me to Jim Kempton, a fellow surfer and author of the cookbook First We Surf Then We Eat. I purchased the book and came across the recipe for Baked Fish with Almond Sauce, attributed to Paula Wolfert. Familiar…back my mind went to my long ago cooking class, funny how so many things in life connect.

BAKED FISH WITH ALMONDS

This version of the recipe comes from the fishing village of Safi, the best waves in Morocco. It was adapted and inluded in the First We Surf Cookbook. The recipes, both the orginal and adapted are winners. The almond sauce bakes into a rich crust atop the mild white fish. The fish is baked on a bed of onions along with some water to keep the fish from drying out. The onions and pan sauce are additions to serve with the fish, along with couscous and a simple cabbage salad.

Moroccan cuisine, a Little Jewel from the Kitchen.

 

No. 572Recipe Card Posted on by — Leave a comment

Slow-Roasted Salmon with Capers, Dill and Lemon

Slow-Roasted Salmon with Capers, Dill and Lemon | Bijouxs Little Jewels

Slow-Roasted Salmon with Capers, Dill and Lemon is a beautiful, simple weeknight dinner. Recipe No. 572 from the Membership Collection.

SIMPLE SALMON

Slow roasting is a simple method to produce a tender salmon you will repeat often. Simplicity is one of the watch words here in the Bijouxs Kitchen. I know life can be extremely busy, so many things pulling your attention. This salmon is a no-stress cook, giving you time for a glass of wine and check the mail.

SLOW ROASTING

If you have not slow roasted any fish, this method is great for keeping the salmon tender without drying it out, which many times happens when you roast salmon. This method came to my attention when taking a cooking class eons ago taught by Chef Paula Wolfort. Her books are classic, I enjoy her Slow Mediterranean Kitchen cookbook. Full of Little Jewels.
I also have a Slow Roasted Salmon with Salsa Verde recipe on my website.

BEAUTIFULLY SIMPLE FOOD

Your Collection Membership gives you full access to all 572 Recipes. A perfectly portable cookbook, no lugging a big book around, all the recipes are easily accessible via your phone. Handy when picking up ingredients at the market. Enjoy this Collection, created for the home cook in mind.

 

No. 520Recipe Card Posted on by — Leave a comment

Crispy Baked Shrimp

Crispy Baked Shrimp | Bijouxs Little Jewels

A take on the retro friend ‘Shake’n Bake’ seasoning goes grain-free and gets amped up with spices–bake up some Crispy Baked Shrimp more Little Jewels from the Kitchen.

CRISPY SHRIMP

Bake don’t fry, let’s keep this recipe easy and healthy. No need to fry these shrimp, they are perfectly crispy baked in the oven with a savory crunchy coating. You could fry these shrimp, but why?

As you can see, a sheet pan works perfect to bake the shrimp to a crispy golden brown.

Crispy Baked Shrimp | Bijouxs Little Jewels

JUMBO TAIL ON SHRIMP

Don’t skimp on the shrimp. Jumbo or Large shrimp tail on are optimal for this recipe. Source your shrimp from your local fish monger where you can ensure the shrimp is fresh and from a sustainable source. 

It’s nice to keep the tail on to hold while you dip the shrimp in your favorite seafood sauce. 

Crispy Baked Shrimp | Bijouxs Little Jewels

SPICY COCKTAIL SAUCE

No need to make your own cocktail sauce. I use a good organic brand and doctor it up with a little Old Bay Seasoning, just the kick a bottled sauce will need.

No. 520 Baked Crispy Shrimp recipes from the Collection Membership. Join for all-access to my 520 recipes. Thank you for your support!

No. 487Recipe Card Posted on by — Leave a comment

Matcha Noodle Curry w/ Shrimp

Matcha Noodle Curry w/ Shrimp | Bijouxs Little Jewels from the Kitchen

Matcha noodles plus double the curry, doubles the flavor, another Little Jewel from the Bijouxs Kitchen–Matcha Noodle Curry w/ Shrimp.

CURRY LOVE

Noodles = comfort. Spicing them up with classic Japanese curry mix and Thai red curry paste is a little flavor jewel. As all of you in the Bijouxs tribe recongize, I adore curry. I have Far Out Temple Curry a healthy update, my sister’s Curry Nut Mix, Curry Bone Broth with Mushroom & Greens, Pan Seared Scallops with Coconut Curry plus more just search ‘curry’ to see them all. Today I am adding a new recipe that is a simple joy, Matcha Noodle Curry w/ Shrimp

MATCHA NOODLE CURRY WITH SHRIMP

Delicate Japanese soba noodles infused with green matcha create the base of this recipe. Don’t worry if you can’t find matcha soba noodles, plain noodles will work well. The simple curry sauce is the combination of using classic Japanese Curry spice block, (you may have seen in the supers) along with a fragrant Red Thai Curry paste which adds depth to the sauce. This is an almost ready-made curry, the sauce goes together simply, using water and a bit of broth, that’s it.

Onions and carrots, along with fresh shrimp are sautéed and from there the curry sauce takes shape. Once the sauce comes together the cooked noodles are gently tossed in. Serving the noodles in bowls makes slurping them up much easier. Toppings of green onions and cilantro leaves, along with the crunch of mung bean sprouts add freshness to the noodles.

Of course please substitute chicken or tofu as you wish in place of the shrimp. Enjoy a bowl of Matcha Noodle Curry w/ Shrimp.

 

Still Hungry?