Broiled Swordfish Dinner

Fresh swordfish, if available in your area is simply divine.This very easy to prepare and delicious dinner is sure to please. All broilers are different so be careful not to overcook the steaks. You can char grill them if you prefer for a delightful slightly smoky taste. This recipe is: Gluten-free, heart healthy, diabetic friendly.

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img_2312 Broiled Swordfish Dinner

Yield: 2 servings

SWORDFISH:
2 U.S. caught fresh Swordfish steaks
Kosher salt
Meyer lemon juice
Cracked black pepper
Season swordfish and broil high heat about 3 minutes each side (145° internal temp).
RICE PILAF:
Prepare 1 cup Lundberg Jubilee® rice
5 sliced brown mushrooms
2 ¼ cups light chicken stock
1 teaspoon of fresh thyme
SALAD:
Mixed green salad mix (2 servings)
Italian dressing
Roasted almond and cashews
Shredded Manchego cheese on top

Get the rice pilaf cooking and season the swordfish. While broiler is heating, prepare salads on the serving plates. When pilaf is done, broil the swordfish. Serving suggestion: Meyer lemon wedges as pictured.

©2016 Aron Bradley
http://www.boomercuisine.com

Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

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Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray

 

Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured

 

©2015 Aron Bradley

http://www.boomercuisine.com

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

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Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

Lomi-Lomi Salmon

I love this time of the year! The wild caught Copper River Sockeye salmon is in our local stores and is perfect for this simple Hawaiian classic Lomi salmon. Lomi-Lomi is Hawaiian for massage and that is just what you do to the salmon with coarse salt. This was introduced long ago to the islands by western sailors and is now a staple offered at luau. Gluten-free, diabetic friendly and rich in omega 3 fatty acids this is a wonderful summer starter.

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Lomi-Lomi Salmon

Yield: 6 servings

1 ½ cups diced salt cured salmon see preparation instructions
1 diced sweet onion diced
4 large tomatoes diced
Kosher salt
¼ cup chopped chives
GARNISH: 6 fresh dill sprigs
Optional: chili flakes

Take a salmon skinless salmon filet and rub Kosher salt on both sides. Cover with water and refrigerate overnight. Drain water and dice salmon, tomatoes, onions, and chives. Adjust salt to taste. Chill, portion and garnish with fresh dill sprigs as pictured

© 2014 Aron David Bradley
http://www.boomercuisine.com

Cod with Lime Gremolata

Gremolata is traditionally served atop Osso Buco alla Milanese (braised veal shanks) but works well with chicken and fish as well. My variation uses lime instead of the traditional lemon zest, parsley and garlic and has the juice of the zested lime, salt, cracked pepper and extra virgin olive oil. If I was making this to top and oilier fish like char or salmon, I would omit the olive oil but cod tends to be fairly dry so this works really well. Gluten-free, low-fat and diabetic friendly this recipe is sure to please

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Cod with Lime Gremolata

Yield: 4 servings

4 – 4-6 oz. pieces of wild cod
1 bunch flat leaf (Italian) parsley
5 cloves of garlic
Zest and juice of one lime
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 cup white wine…I like pino grigio
Optional: chili flakes on cod before poaching

Chop stems off of parsley and rinse thoroughly. Dry with a paper towel. Finely chop garlic and parsley, add lime zest, place in a bowl and add lime juice, salt, cracked pepper and olive oil. Cover and let gremolata refrigerate for one hour if you have the time. Season cod and sprinkle chili flakes if desired. Place cod pieces in a baking dish, top with gremolata and add wine to the bottom of the pan. Pre-heat oven to 375° and poach till internal temperature of cod reaches 145°. Serve with your favorite vegetable. Pictured: Asparagus with julienned carrot and red pepper.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Shrimp and Lox Louie Salad

My wife Val made this for our lunch today and I just had to share it with you. This is a Pacific Northwestern style Louie with tons of flavor and textures. This is no starter but a meal in itself, rich in antioxidants and omega 3. Just top with your favorite dressing. Gluten-free, Paleo, Low-fat, low-carb, and diabetic friendly.

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Shrimp and Lox Louie Salad

Yield: 2 servings

½ lb. salad shrimp
2 slices of natural wild caught lox cut into strips
8 spears of asparagus lightly steamed
2 cups of spring salad mix w/spinach
2 hard cooked eggs halved
1 ripe Haas avocado peeled and sliced
1 lemon quartered
½ English cucumber diced
6 mini red and yellow peppers sliced
1 garlic dill pickle cut into spears
2 tablespoons julienne carrots
2 green onions sliced
4 leaves of basil chiffonade
Garlic salt and cracked pepper to taste


Start with the spring salad mix base and add remaining ingredients as shown with the shrimp and lox at the top. Add your favorite dressing or just use the lemon juice from your lemon wedges.

© 2012 Valerie Bradley
http://www.boomercuisine.com

Seafood Jambalaya

There are 2 kinds of jambalaya. The Cajun version that often includes wild game and seafood found in the bayou regions and this style which is Creole and more common to New Orleans. The Creole version is easy to spot because of the red tomato based sauce. The Oxford English Dictionary indicates that ‘jambalaya’ comes from the Provençal word ‘jambalaia’, meaning a mish mash, or mixup, and also meaning a pilau (pilaf) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837. My recipe is very flavorful and yet simple to prepare and is gluten-free, diabetic-friendly and heart-healthy.
P.S.You can omit the andouille sausage if you don’t eat pork and replace it with another seafood if you wish.
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Seafood Jambalaya

Yield: 10 servings

2 lbs. clams (farm raised)
1 lb. wild U.S.A. 16-20 prawns
1 lb. U.S.A. Mahi Mahi
14-16 oz. Andouille sausage sliced
1-26 ½ oz. can spaghetti sauce
2- 14 ½ oz cans diced tomatoes
1 bunch celery sliced
1 yellow onion diced
1 red, 1 green bell pepper diced
7 cloves of garlic chopped
1 tablespoon olive oil

CREOLE SPICE MIXTURE: 3-Tbls. brown sugar, 2-Tbls. kosher salt, 1-Tbls. smoked paprika, 1-Tbls. chili powder, 1-Tbls. thyme, 1-Tbls. Old Bay seasoning, 2-tsp. ground cumin, 1-tsp. ground cloves, 1-tsp. celery seed, 1-tsp. cayenne, 1-tsp. black pepper, 1-pinch of saffron.

Peel and devein shrimp. Soak clams in cold water, wash dirt out of the grooves with a stiff brush. Remove skin from Mahi and dice into 1 ½ inch pieces. Sauté Andouille sausage, onion, peppers, garlic and celery in a heavy bottom saucepan or Dutch oven with olive oil and 1 tablespoon of the spice mixture. Add spaghetti sauce, diced tomatoes and the rest of the spice mixture and bring to a boil. Stir in clams, reduce to medium heat and cover. When clams open up, add shrimp and fish. Cook another 2 minutes or until shrimp is cooked and serve.

Serving suggestion: (pictured) 1 cup steamed brown rice with jambalaya ladled on top.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Malaysian Style Noodles (Mee Goreng)

As with any noodle dish from any country, the combination of ingredients varies from region to kitchen to chef all adding their personal touches. I have designed this Mee Goreng to be a gluten-free version rather than the Chinese style wheat noodles that are often used. The tamarind sauce can be found in an Asian market. This is a spicy dish but you can omit the sambal if you want a mild version. Enjoy!

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Malaysian Style Noodles

Yield: 6-8 servings

1 lb. 31-35 wild American prawns cleaned, shelled and deveined
1 package of rice noodles
1 yellow onion halved and sliced
12 oz. bean sprouts
1 cup natural chicken stock (no msg)
½ red bell pepper julienned
½ oz. of julienned green onions
2 cups shredded cabbage
4 cloves of garlic chopped
1 tablespoons fish sauce
1 tablespoon gluten-free tamari sauce
1 tablespoon sambal oelek (ground chili sauce)
1 tablespoon curry powder
1 tablespoon tamarind concentrate
2 individual serving packets of stevia
2 tablespoons olive oil

Soak rice noodles in boiling water until pliable (about 5 minutes) rinse with cold water, drain and set aside. Heat oil in a wok and fry yellow onions, garlic, shrimp, fish sauce, tamari sauce, sambal and curry powder for one minute. Add tamarind concentrate and stevia to chicken stock and pour into wok then add the rice noodles. Stir fry until dry and toss in bean sprouts, green onions, shredded cabbage and red peppers and cook for another minute.
Serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Salmon with Sake & Citrus Reduction

My first recipe for 2012 is one worthy of the Chinese year of the Dragon (most revered zodiac sign). This reduction will have you scraping the last bits from the saucepan…it’s THAT GOOD, yet simple and easy to prepare my favorite axiom. The sake provides a fruity/dry canvas that really lets the citrus and garlic shine and the whole becomes greater than the sum of its parts. This recipe is gluten-free, diabetic friendly, heart healthy and frankly DIVINE!

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Salmon with Sake & Citrus Reduction

Yield: 2 servings

8-10 oz. fresh wild caught sockeye or Chinook salmon filet, kosher salt, cracked pepper

REDUCTION:
1 cup sake (Japanese rice wine)
Juice and zest from:
1 orange
1 lemon
1 lime
½ tsp. Salt
2 individual serving packets of stevia
2 pats of organic butter
3 large cloves of garlic chopped

GARNISH: Chiffonade 3 fresh basil leaves and sprinkle over the top of the sauced salmon.

Place the reduction ingredients in saucepan under medium high heat and reduce sauce stirring frequently till slightly thickened (about ¾ of volume evaporated). This should take about 15 minutes.
Salt and pepper the salmon filets and bake or broil till you reach an internal temp of 145°F. Plate and cover with citrus sauce and garnish.
Serving suggestion: (pictured) 1 cup steamed brown and wild rice with chopped almonds and fresh steamed asparagus w/ butter.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Shrimp Louis

The west coast of the United States is believed to be the origin of the crab Louis because of the abundance of the delectable Dungeness crab. The seafood Louis added Oregon bay shrimp and the shrimp alone version came about to make it more affordable.
Where and when was Crab Louis first served? Even the best food historians can’t nail this one down for certain. Most agree the Louis began appearing on menus of finer West Coast establishments between the turn of the 20th century and World War I. Credit for its creation is deadlocked between the Olympic Club in Seattle and San Francisco’s Solari’s restaurant or St. Francis Hotel.
Even though the origin may be hard to place, the popularity of this American derivation of the niçoise salad is still a favorite. The variety of ingredients differs from restaurant to restaurant and it may contain black olives, red or green peppers, sweet pickles, cucumbers, artichoke hearts etc. but the seafood is always the star heaped lavishly on top of the greens.My variation features romaine mix and coleslaw mix to beef up the nutrients lacking in the traditional iceberg lettuce.This recipe is gluten-free, low in fat, heart healthy and very satisfying.
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Shrimp Louis

Yield: 2 generous servings

12 oz. bay shrimp meat
6 oz. fat free Thousand Island dressing
6 oz. coleslaw salad mix
3 oz. Romaine mix lettuce
4 dill pickle spears
2 hard cooked eggs (shelled)
4 stalks of steamed asparagus
1 large tomato quartered
1 lemon quartered
Salt and fresh cracked black pepper to taste

Make a bed of half your romaine salad mix and 3 oz. of the coleslaw mix. Add shrimp, salt and pepper, egg, pickle spears, asparagus2 tomato wedges and two lemon wedges as pictured. Serve dressing on the side. Repeat for the second salad.

© 2011 Aron David Bradley
http://www.boomercuisine.com