Asian , North and South American Seafood Delight Recipe Video

Stephanie, The Posh Pescatarian takes you on another fabulous culinary adventure by making her incredible Asian ginger garlic salmon, North American lemon pepper shrimp and a South American cilantro pesto Pollock!

Summary

Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Servings6Cuisine
CourseMethod

Ingredients

 Grape seed oil2 Tablespoon
 Ginger knob1 Large (for Asian inspired garlic ginger and chili marinade)
 Habanera/Jalapeno1 1⁄2 Medium, divided (for Asian inspired garlic ginger and chili marinade)
 Salmon fillet1 Medium, frozen (for Asian inspired garlic ginger and chili marinade)
 Fresh thyme1⁄2 Teaspoon (for North American Lemon pepper marinade)
 Lemon2 Medium, juice and zest (for North American Lemon pepper marinade and South American Inspired Cilantro pesto)
 Black peppercorns1 Teaspoon (for North American Lemon pepper marinade)
 Turmeric powder1 Pinch (for North American Lemon pepper marinade)
 Cilantro1 Bunch (100 gm) (South American Inspired Cilantro pesto)
 Papita seeds/Pumpkin seeds1⁄2 Cup (8 tbs) (South American Inspired Cilantro pesto)
 Cumin1 Teaspoon, toasted (South American Inspired Cilantro pesto)
 Avocado oil4 Tablespoon (South American Inspired Cilantro pesto)
 Pollock2 Pound (South American Inspired Cilantro pesto)
 Cardamom seeds1 Teaspoon (3-4 whole cardamoms, for North American Lemon pepper marinade)
 Garlic cloves5 Medium, divided (3 for Asian inspired garlic ginger and chili marinade and 1 each for the other two recipes)
 Sea salt5 Tablespoon (for all the recipes as per taste)
 Olive oil1 Teaspoon (1/2 for Asian inspired garlic ginger and chili marinade and 1 for South American Inspired Cilantro pesto)
 Water2 Cup (32 tbs) (use as much as needed)
 Shrimp1 Pound (3-4 whole cardamoms, for North American Lemon pepper marinade)

Nutrition Facts

Serving size

Calories 532 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 235.3 mg

Sodium 4489.4 mg187.1%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2 g8%

Sugars 2.9 g

Protein 57 g113.2%

Vitamin A 27.6% Vitamin C 38.5%

Calcium 18.6% Iron 30.5%

*Based on a 2000 Calorie diet

Directions

I) ASIAN-INSPIRED GARLIC GINGER AND CHILI MARINADE
GETTING READY
1. Preheat the oven to 375 degrees.

MAKING
2. Using a mortar and pestle nicely crush garlic cloves, quartered ginger, sea salt and 1/2 of a preserved habanera and then mix in olive oil.
3. On a previously frozen salmon apply the marinade mixture.
4. Place in in the preheated oven, then increase heat to 400 degrees and let it cook until brown and crispy for about 15-20 minutes.

SERVING
5. Onto a serving plate place the baked fish from the oven and serve with the cooked marinade sauce bits.

II) NORTH AMERICAN LEMON PEPPER SHRIMP
MAKING
1. In a mortar and pestle crush well cardamom seeds peeled out from whole cardamoms, peppercorns, garlic clove, thyme, lemon zest and a pinch of turmeric.
2. In a bowl of shrimp add avocado oil, lemon juice, crushed spice mixture and mix well.
3. Rest it to marinade for about 20 minutes.
4. On a grill pan add grape seed oil and sear the shrimp leaving out the lemon juice before adding.

SERVING
5. Add the shrimp to a bowl and serve.

III) SOUTH AMERICAN INSPIRED CILANTRO PESTO
GETTING READY
1. Preheat the oven to 375 degrees.

MAKING
2. Into blender add cilantro and little water and pulse for a minute.
3. Squeeze in juice of 1 and a half lemon and add papita seeds, garlic clove, habanera, salt, crushed cumin seeds and oil and pulse about 2 times or until smooth.
4. Fold a heavy duty foil, place the fish, coat with the spice mixture and fold to roll over the fish.
5. Bake the pollock in the preheated oven for 15 minutes.

SERVING
6. Onto a serving plate remove the baked fish from the foil and serve with the cooked marinade sauce spread over it.
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