Tag Archives: Paradise Seafood

Seared Scallops with Mango Vinaigrette

So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.

And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.

Mango Vinaigrette:
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil

  1. Place all ingredients except oil, 1 mango in a blender or food processor.
  2. Slowly add oil. Once blended, you are good to go.
  3. Toss the chopped avocado and mango together and reserve to top scallops with.

Seared Scallops:

  1. Heat a non stick skillet on high heat.
  2. Dry off moisture from scallops. The Chef places them in between 2 paper towels.  Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
  3. Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
  4. Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
  5. Sear 2 minutes on each side for medium rare.  “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
  6. Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.
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Filed under Fruit, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion, Toppings

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings