Wine Poached Mahimahi And Shrimp Recipes

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Steps:

• Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
• Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
• Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
• Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.

Steps:

• For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
• Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
• Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
• For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
• In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
• For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

Steps:

• Prepare a low-medium heat fire (225°F) in a wood-fired oven or cooker.
• Combine the wine and stock in a saucepan and warm slightly. Put the shrimp in a shallow baking dish, then cover with the wine and stock. Add the garlic, fennel, and salt to the liquid, then cover tightly and bake for 15 to 20 minutes, until the shrimp are evenly pink.
• Remove the shrimp from the liquid and let cool slightly, then remove the shells. Return the dish to the oven and cook to reduce the liquid by one-third. Reserve 1/4 cup of it for the sauce. Toss the shrimp in the remainder of the reduced liquid just before serving.
• Prepare a medium-hot fire (400°F) in a wood-fired grill. Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well. Place them on a grate or a grill pan to mark and cook as directed.
• Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat. Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled. Remove from the grill and spread on a baking sheet to cool to the touch. Remove the tomato skins and shallot peels, then chop the vegetables. Combine in a bowl along with any juices and set aside.
• Whisk the poaching liquid, lemon juice, and vinegar together in a bowl. Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion. Stir into the tomato mixture and add salt and white pepper to taste. Stir in the chopped herbs. Set aside for 20 minutes for the flavors to come together. Serve as a dip for the shrimp.

Steps:

• Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
• In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
• In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
• Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
• Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.