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Asian , North And South American Seafood Delight

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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!
Ingredients
  Grape seed oil 2 Tablespoon
  Ginger knob 1 Large (for Asian inspired garlic ginger and chili marinade)
  Habanera/Jalapeno 1 1⁄2 Medium, divided (for Asian inspired garlic ginger and chili marinade)
  Salmon fillet 1 Medium, frozen (for Asian inspired garlic ginger and chili marinade)
  Fresh thyme 1⁄2 Teaspoon (for North American Lemon pepper marinade)
  Lemon 2 Medium, juice and zest (for North American Lemon pepper marinade and South American Inspired Cilantro pesto)
  Black peppercorns 1 Teaspoon (for North American Lemon pepper marinade)
  Turmeric powder 1 Pinch (for North American Lemon pepper marinade)
  Cilantro 1 Bunch (100 gm) (South American Inspired Cilantro pesto)
  Papita seeds/Pumpkin seeds 1⁄2 Cup (8 tbs) (South American Inspired Cilantro pesto)
  Cumin 1 Teaspoon, toasted (South American Inspired Cilantro pesto)
  Avocado oil 4 Tablespoon (South American Inspired Cilantro pesto)
  Pollock 2 Pound (South American Inspired Cilantro pesto)
  Cardamom seeds 1 Teaspoon (3-4 whole cardamoms, for North American Lemon pepper marinade)
  Garlic cloves 5 Medium, divided (3 for Asian inspired garlic ginger and chili marinade and 1 each for the other two recipes)
  Sea salt 5 Tablespoon (for all the recipes as per taste)
  Olive oil 1 Teaspoon (1/2 for Asian inspired garlic ginger and chili marinade and 1 for South American Inspired Cilantro pesto)
  Water 2 Cup (32 tbs) (use as much as needed)
  Shrimp 1 Pound (3-4 whole cardamoms, for North American Lemon pepper marinade)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
6

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