SHRIMP JAMBALAYA EMERIL RECIPES

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GRILLED FISH STEAKS RECIPE | ALLRECIPES



Grilled Fish Steaks Recipe | Allrecipes image

My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.

Provided by Sadie

Categories     Main Dish Halibut

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Steps:

  • In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  • Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Nutrition Facts : Calories 554.3 calories, CarbohydrateContent 2.2 g, CholesterolContent 62.5 mg, FatContent 43.7 g, FiberContent 0.6 g, ProteinContent 36.3 g, SaturatedFatContent 5.6 g, SodiumContent 1259.3 mg, SugarContent 0.2 g

SEAFOOD LINGUINE FRA DIAVOLO RECIPE | FOOD NETWORK



Seafood Linguine Fra Diavolo Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

6 tablespoons extra-virgin olive oil, divided
2 sliced red jalapenos
3/4 pound medium shrimp, peeled and deveined
1 tablespoon Essence, divided, recipe follows
1 cup small diced onion
2 tablespoons minced garlic
2 1/2 teaspoons crushed red pepper flakes, or to taste
2 cups canned tomato sauce
2 tablespoons, plus 1 1/4 teaspoons salt, divided
1 pound linguine
2 tablespoons tomato paste
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
1/2 pound calamari, bodies diced into rings, with the tentacles
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
  • As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
  • Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

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