Seafood Recipes Needed!!?

[Baby_Gurl8907]

Well, for starters, i absolutely HATE seafood...BUT, i'm going to try to learn to like some of it. Maybe if I cook or season it right, I might actually like it.....but, i'd like to know some, simple recipes w/ salmon, shrimp, and some of the fish that i've heard is like the "steak of the sea"....maybe it wont be that bad.....!! Thanks!

 

[Chelsea]

Chilli Lemon Prawns..

Very fast and tasty way of enjoying prawns
1 chilli deseeded and diced (if you dont like it too hot add less chilli)
1 garlic clove chopped finely
zest and juice of 1 lemon
1 tsp parsley
handfull of prawns

Fry the chilli and garlic in a little oil, when it starts to sizzle add the prawns. Cook for 1 minute, stirring untill they start to turn pink. Add the parsley, lemon zest and a pinch of salt, cook for 1 min stirring and add the lemon juice. Cook until the prawns are done which should be another minute or so and serve.

 

[Yianna]

Baked maple-glazed salmon with wilted spinach ?

Ingredients
1/2 cup (125ml) freshly squeezed orange juice
1/3 cup (80ml) maple syrup
2 tsp freshly grated ginger
1 garlic clove, crushed
4 x 180g salmon fillets, without skin
2 tsp olive oil
150g baby spinach leaves

Method
Preheat the oven to 200°C. Line a baking tray with baking paper.

Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.

Place salmon on prepared tray. Reserve half the maple glaze. Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.

Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.

To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.

Or ...Fish, fennel and tomato spaghetti ?

Ingredients
400g dried bavette or spaghetti (see note)
1 tablespoon olive oil
1 garlic clove, crushed
1 fennel bulb, trimmed, halved, thinly sliced (reserve feathery fronds)
1/2 cup fish stock
690g jar tomato pasta sauce
1/2 teaspoon caster sugar
600g blue-eye fish steaks, skinned and cut into large cubes
lemon wedges, to serve

Method
Cook bavette in a large saucepan of boiling salted water until tender.

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook garlic and fennel, stirring often, for 3 minutes or until fennel is soft. Add fish stock to frying pan. Cook until reduced by half.

Stir in pasta sauce and sugar. Season with salt and pepper. Bring to the boil. Add fish. Reduce heat to medium. Spoon sauce over fish. Cover. Simmer for 3 to 4 minutes or until fish flakes when tested.

Drain pasta and place on serving plates. Top with tomato sauce and fish. Sprinkle with chopped fennel fronds. Serve with lemon wedges.

 

[RonP]

Very light,easy and healthy

Sweet-Spicy Glazed Salmon



Sweet, spicy, salty, sour—just four ingredients hit all the flavor notes in the sauce for this top-rated dish. Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.
Yield
4 servings (serving size: 1 fillet)
Ingredients
* 3 tablespoons dark brown sugar
* 1 tablespoon low-sodium soy sauce
* 4 teaspoons Chinese-style hot mustard
* 1 teaspoon rice vinegar
* 4 (6-ounce) salmon fillets (about 1 inch thick)
* Cooking spray
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Preheat oven to 425°.
Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
Preheat broiler.
Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.