Spiced Tuna Rice

1/2 onion diced

1 clove crushed garlic
1 tablespoon grated ginger root
1 flat not heaping tablespoon ground turmeric
1 teaspoon ground cumin
black pepper
2 teaspoons salt
2 (5oz cans of tuna in olive oil i use Italian brand of tuna)
1 tomato chopped
1 cup of basmati rice
2 cups of water ( if you use Jasmin rice use 1 1/2 cups water)
1 tablespoon oil,or ghee

How2:
in a pot add oil or ghee followed by the onions on med heat, saute until soft. once they are soft ad garlic,ginger,tomatoes, 1 spoon of the salt and spices.
saute until fragrant and the tomatoes are beginning to become soft. at this point you may open the tuna drain one completely and keep one with its oil to enhance the flavor of the rice.
saute to coat in spices for about 2mins. add in water followed by salt bring up to a boil.

clean and strain rice once the mixture in the pot comes to a boil add rice, stir wait till it comes up to a boil at this point reduce heat,cover and cook for about 15-20min on low. the rice will absorb all of the liquid and become fluffy i always advise once the rice is cooked turn heat off and leave the rice to rest in the warm pot for about 10mins before serving.

serve as is or with a salad or tahini sauce.

SAHTAIN!

Tajin style Fish

You may use a tajin or a baking dish, I took pics of this dish baked in a baking dish for those who don't have

a tajin.
4 fillets of fish
1/4 cup chopped cilantro
1 tablespoon chopped parsley
6 cloves garlic,crushed
1 preserved lemon
1/4 cup green olives
1 onion,sliced
1/2 cup lemon juice
3 tablespoons olive oil
1 large tomato cut
1 tablespoon tomato paste
salt
Spices:
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon black pepper


How2:

In a bowl mix spices,
 onion, lemon juice ,olive oil ,tomato,tomato paste,
 cilantro,parsley,and garlic.
 Preheat oven to 400DF
Pour the spice mixture over the fish, add salt rub in.
Now you may add the vegetables on top and around the fish followed by the olives.
you may cover or leave uncovered. Bake for 15-20mins until fish is cooked and the vegetables have just browned and softened a bit.
serve up as is or with couscous,naan or rice. enjoy!

Spiced Fish With Tahini (Samke Harra)

Samke Harrra simply means spicy fish, each region makes samke harra differently my grandmother made

hers without tahini and would serve it on the side, this is the popular version you may find at restaurants and many households. Traditionally you find this dish made with a whole fish I find this a bit easier for every household.
Marinade:
1/2 cup lemon juice
pinch salt/pepper
1/2 teaspoon 7 spice or all spice
4 fillets of talapia or any white fish you enjoy
1/2 cup tahini sauce
1 cup lemon juice
1/4 cup water
1/2 cup pine nuts
1/2 cup chopped cilantro
1/2 onion diced
10 cloves crushed garlic
1 teaspoon 7 spice or 1/2 teaspoon all spice
olive oil

How2:
Marinade the fish fillets in lemon,salt,pepper, and all spice.

In a skillet add olive oil on med-high heat, add fish to the pot cook until each side is golden but not cooked all the way just yet you may lower heat sightly to prevent burning.
In a separate skillet add a bit of oil followed by chopped onions, saute for a few Min's on med-low heat.
add garlic,cilantro and pine nuts. saute until fragrant but not browned.
Mix tahini with lemon juice,pinch salt,and all spice or 7 spice. set aside.
Pour over the fish, bring up to a light simmer than lower heat. cook until its cooked all way this may take an additional 10mins depending on how cooked the fish was before adding the tahini mixture. Add water.
Add 1/2 of the onion cilantro mixture to the pot. simmer slightly the sauce will slightly thicken, taste to see if it needs any more salt. Serve up as  top with remaining cilantro garlic mixture with a side of rice.

Fish Biryani(Oven Style)

1 1/2 cups basmati rice

2 1/2 teaspoons salt
3 tablespoons oil
Fish:
1 cup tuna fish or day old cooked fish fillets.
1 onion diced
1 chopped tomato
2 cloves garlic
1 teaspoon salt or 1 veg or chicken cube
1/4 cup chopped cilantro
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon cumin powder
4 cardamom pods
1/4 Cinnamon stick
1 teaspoon ginger
1/2 lemon juiced
1/4 cup yogurt
2 threads saffron
bit oil

How2:
In a pot add bit of oil on med heat add onions,garlic ad cilantro saute until onions are soft.
to  this add,tomatoes,fish,spices and lemon juice. saute on med heat until the flavors combine and develop.
Once its cooked add saffron and yogurt turn heat off set aside.

Rice:
Prepare the rice like you normally would bring 3 cups of water or broth to a boil with oil and salt.
clean the rice,strain add rice to boiling water. wait for it to come back up to a boil cover and reduce heat on low.
cook for about 20mins until rices water begins to dry out.
At this point you may preheat oven to 350df.

Once rice is cooked continue to the steps bellow.
In a oven safe baking dish or pan place most of the rice mixture into the pan.
To this place a layer of the fish mixture over the rice.
cover the fish layer with remaining rice.
Cover tightly with foil bake for a additional 30mins on a baking sheet for the rices extra liquids to evaporate and the fish mixture is absorbed into the rice.
Remove from oven,fluff with a fork. serve hot with a salad or hot sauce. you may do this with any typeof fish or seafood.

ENJOY!!

Spicy Shrimp Salad

3 cups of cooked shrimp

3 cloves chopped or minced garlic
1/2 cup lemon juice
salt,pepper
Olive oil
Spicy Sauce:
1 jalapeno
1/2 bell pepper
1/2 tomato,diced
3 cloves garlic
1/4 teaspoon oregano
1/2 teaspoon cumin
1/2 cup water
1/4 onion diced
oil

How2:
To make the sauce simply, saute bell pepper with onion,garlic,and tomatoes until tender.
once it begins to cook down a bit add,salt,water,cumin and oregano. bring to a boil then reduce heat.
Once the mixture begins to cook down place in a food processor or blender puree.
Add this puree back into the pot cook for an additional 5-10mins just to reduce excess liquid. the sauce will spear kind of thick when cooled.

Salad:
In a bowl mix lemon juice with garlic,pepper.
Add shrimp and mix.
Add the sauce table spoon at a time mixing each time.You may use all of the sauce or just a bit.taste to see if any salt is needed.
Cover bowl and allow them to marinade at least 1 hour.
When you serve it up you may eat it as is, on a bed of vegetables,lettuce,arugula any thing you desire.
Drizzle with some olive oil before serving. serve cold.

ENJOY! Note: i had some technical issues with getting pics I forgot take pic of when i was pureeing the sauce and adding water. :(

Shrimp Kabsa

2 lbs uncooked shrimp
1 1/2 cups rice
1 large onion diced
1/4 of a bell pepper diced
3 cloves garlic
some oil to saute
1 and 1/2 cups water
2 teaspoons salt
spices:
1 dried lemon (loumi)
7 pods cardamom
small piece cinnamon
1/2 teaspoon ginger
1 tablespoon mixed Arabian gulf spices
Arabian gulf spices is a mixture of (cumin, coriander,curry powder,cloves, turmeric)

How2:
Clean and allow rice to sit in the water before using.
In a pot add some oil, on med high heat add onions cook until its soft.
Once the onions are soft add the green peppers. you may lower heat slightly so it does not burn.
Cook until the onions become slightly golden in color and the green peppers are soft.
For a few mins set the pot aside add the spices,and garlic, mix well.
Add back to the heat and add the shrimp to the onions,peppers,spices. Mix well so it becomes coated well in the spices.
Sprinkle the first teaspoon of salt on top of the shrimp and vegetables.
Increase the heat to about med high and add the water to the pot bring to a good boil.
Add remaining 1 teaspoon of salt.
Strain rice add to boiling pot.allow it to boil then reduce heat and cover.
Cook about 20-25mins until the liquid is starting to dry off.
Once it does turn heat off keep covered on, Allow it to sit extra 10-15mins to allow the liquid to redistribute.
Serve with tahini sauce. or salad.

Fisherman's Rice (Arabian Gulf Style)

Fish:
4 fish fillets
1 cup flour
1teaspoon mixed gulf spice
salt/black pepper to taste
oil to fry

Rice:
1 med-small onion sliced
1 1/2 cups basmati rice
3 cups water
2 teaspoons mixed gulf spice
1-2 tablespoons of oil from the fish
1 1/2 teaspoons salt

How2:
Season the fish with spices,salt,pepper.
lightly cover with flour, dust the extra flour off.
In a skillet add some oil. heat th oil then add the fish.( You make bake them)
Cook every piece of fish until they are all fully cooked. drain well on a paper plate or in a strainer to get off extra oil.

Rice:
Clean the rice.
Take about 1-2 tablespoons of the fish oil.
on med heat saute the onions until lightly golden.
Add the water,salt, and spices. bring to a good boil.
Once it boils well add rice. let it come up to a boil again, cover and reduce heat to low.
Cook for about 20-25 mins until liquid is dried off the rice and its fluffy.
turn the heat off once its cooked and allow it to sit on the warm stove covered to allow it to redistribute its moisture.
I served mines with with some tahini/lemon sauce and some roasted almonds and pine nuts.

Sweet and Spicy Salmon

2 small fillets of salmon
1/4 cup soy sauce
1/4 teaspoon  vinegar
1 teaspoon ginger
1 teaspoon garlic chili sauce
1 & 1/2 teaspoons light brown sugar
Pinch black pepper


How2:
In a bowl mix soy sauce, vinegar,black pepper,brown sugar,garlic chili sauce,and ginger.
Place some on the salmon allow it to marinade at least 1/2 hour. keep the rest to glaze as it cooks.
You may use a skillet or grill. lightly grease with  some oil.
Heat the skillet up on high. place the 2 pieces of salmon in the pot you may reduce heat  after about 2 mins to medium to prevent the brown sugar from burning .
cook on both sides for about 5 mins total.
Reduce the heat to prevent it from burning drizzle remaining sauce mixture until its gone. cover the pan for 2-3 mins until the fish is cooked.
I served mines with some lettuce and chopped cilantro.

Shrimp Scampi

2 pounds uncooked shrimp
2 tablespoons Olive oil
1 head garlic smashed or finely chopped.
1 lemon, juiced
1 cup shrimp stock
salt and pepper
1stick tablespoons cold butter
2 tablespoons chopped basil leaves( i happen to use the dry basil good for all year)
1 lb angel hair pasta
1 tomato diced for garnish
Lemon slices and some grated parm cheese for garnish

How 2:

cook the pasta but be sure not to cook it fully be sure it has a few Min's to finish cooking so you may finish it in the broth, strain set aside.

to a pot add some salt followed by the shrimps cook until a broth forms but don't over cook the shrimp  because there is still more cooking to come.

In the same pan after setting aside the shrimp on low heat heat butter and olive oil ( it should be low that the oil nor the butter change its flavor or heat up to high) add garlic and continue to cook on low heat until garlic is infused in the oil add ,basil,black pepper, keep on heat for about 15 more Min's.
add the reserved broth combine well.
add the shrimp and  lemon juice to the sauce .
Add to the pot the  pasta allow the heat to finish cooking the shrimp and the pasta.
Once its done add t o serving plate garnish with lemon and tomatoes.some extra parm on each plate adds a nice touch.

ENJOY

Tuna Taco Sandwiches

one 6oz can or pouch tuna in water,drained and flaked

2tablespoons Mayo ( fat free if your watching your calories)
1/2 tablespoon dried chopped onion ( you can use fresh)
2 tablespoon taco seasoning mix
1/2 teaspoon chili powder
1-2tablespoon hot sauce
Bread of your choice

How2:

In a bowl mic mayo,the chillie powder, hot sauce. add tuna,green peppers stir mixture.Refrigerate for 30mins befor eatting. make them in any bread you prefer with any topping.

note: In the pics i use 2 different kinds of bread to show variety.

you may click for larger Image

Coriander Spiced Fish

6-9 leftover cooked fish fillets
2 onions diced
1 head of garlic crushed
1 bunch fresh diced cilantro
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
juice of 1/2 lemon
2 tablespoon oil


how2:
The the left over fish and cut into smaller pieces or flake it with fork.
In a skillet on med heat add oil,and onions saute untill they are soft.
When ready add garlic,cilantro. saute for a few mins the kitchen will be filled with the fragrance of garlic and cilantro cook just until the cilantro wilts but garlic is not brown.
add spices followed by the fish. lower heat to med-low heat. toss the fish in stir it a bit to incorporated all the indigents ,cook for about 15-18mins on low.
at the end add lemon juice. turn heat off. plate it up.

Serve with pita bread or with rice and its great with Tahini sauce and some fresh chopped tomatoes.

Shrimp Tajin

2lbs clean shrimp

1/2 cup chopped parsley

1 cup chopped cilantro

2 tablespoons chopped cilantro for garish

1tablespoon crushed ginger

5 cloves garlic

1 onion sliced

1/4 cup olive oil

1 teaspoon black pepper

1 tablespoon salt

1 teaspoon of each( ground coriander,sweet paprika,turmeric,cumin)

1 lemon juiced

HOW2:

In a blender or food processor add parsley,cilantro,garlic,ginger, salt,pepper,lemon juice,1/4 of that onion and the spices blend to form a paste. allow blender to run on low and slowly drizzle in the olive oil this will allow it to be Incorporated and emulsify the marinade.

Pour marinade over shrimp and allow to sit for 10-15Min's no longer because the lemon may cook the shrimp.

preheate oven to 400DF.

place shrimp in tajin top with rest of onion in tajin bake for 15-20Min's until shrimp has cooked it may take less time or more depending on the size of the shrimp.

remove and garnish fresh cilentro, serve with bred, or cous cous.

Fish with citrus dill sauce

5 fillets of fish

1 lemon juiced

1/2 stick of butter

1 onion sliced thin

5 cloves crushed garlic

2 teaspoon olive oil

salt,black pepper

3 tablespoons chopped fresh dill

How 2:

In a baking dish add some oil 2 prevent sticking just a bit with a paper towel.

add the fillets of fish salt them add onions.

In a sauce pan on super low heat melt butter slowly with olive oil do not simmer just to melt the butter if it starts to sizzle turn heat off remove pan from heat. Add crushed garlic and allow it to infuse in the oil return to heat on very low be careful not to simmer the butter add black pepper,and dill.

remove from heat if its all melted and the oil is become fragrant with garlic.

add lemon juice to the butter mixture then in a smaller bowl pour the sauce leaving the garlic behind. take the garlic add that on top of the fish rub your fingers over to coat the fish. Top with onions and place in a 350D oven for 15-20Min's depending on the thickness of the fish.

once complete pour the dill butter lemon mixture over the top.

Enjoy!

Grilled fish

1 whole or 1/2 fish

2 cups chopped cilantro

1/4 onion

1 head garlic

1/4 cup oil

salt pepper to taste

1 teaspoon ground coriander

4 lemons juiced

1 lemon sliced

In a blender add lemon, cilantro,onion,garlic,oil,salt,pepper, coriander until its forms a paste.

lay in a tray 3 large pieces of foil. add fish and pour some of the mixture of the fish and rub in. close foil and place on the grill on low heat. cook for 10-20Min's on each side. when its cooked open foil garnish with fresh cilantro and sliced lemons

Baked Talapia

Baked Talapia

4 tilapia fillets
1 head of garlic curshed
1 lemon juiced
1 teaspoon of each: cumin,coriender
salt and pepper to taste
1 medium onion chopped
2 bell peppers
3 table spoons olive oil
3 table spoons chopped fresh cilantro
in a oven safe pan add all the ingredients its really that easy and just bake at 350 untill fish is cooked! this is one of the fastest recpies i have u can also do it with any kind of seafood u like.
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