Spicy Baked Shrimp

Bon Appétit  | March 1992

by Kathi Dameron: Tallahassee, Florida

• Recipe
• Reviews (131)

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yield
Serves 4

ingredients

• 1/2 cup olive oil
• 2 tablespoons Cajun or Creole seasoning
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey
• 1 tablespoon soy sauce
• Pinch of cayenne pepper
• 1 pound uncooked large shrimp, shelled, deveined

• Lemon wedges
• French bread

preparation

Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.

Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.

Read More http://www.epicurious.com/recipes/food/views/Spicy-Baked-Shrimp-1428#ixzz2XfHIjZDY

Tilapia Ceviche

gredients

• 2 pounds tilapia fillets, finely diced* see Cook's Note
• 1 cup lime juice (about 8 large limes)
• 1/2 cup seeded chopped tomato
• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1/2 cup clam-tomato juice (recommended: Clamato), optional
• 1 tablespoon bottled hot sauce (recommended: Huichol), optional
• 1 serrano chile, optional
• Grilled Tostadas, recipe follows, or 6 purchased tostadas
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced
• 1 lime, cut into wedges

Directions

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Notes

The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

Grilled Tostadas:

• 6 corn tortillas

Heat a grill or grill pan over medium heat.

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Pepperjack and Cilantro Stuffed Swordfish

Pepper Jack and Cilantro Stuffed Swordfish

(Adapted from We Are Not Martha)

Ingredients

4 garlic cloves, peeled

1/4 cup tightly packed fresh flat-leaf parsley leaves

1/2 cup tightly packed fresh cilantro leaves

1/4 cup freshly squeezed lemon juice

1 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 C extra virgin olive oil

1/4 tsp black pepper

4 oz. Pepper Jack cheese, grated

3 swordfish steaks, each about 1-inch thick

Salt and freshly ground black pepper to taste

Oil for preparing the grill grates

Lemon halves, optional

Directions

To the bowl of a food processor, add the garlic cloves and pulse for 10 seconds. Add the parsley, cilantro, lemon juice, cumin, cayenne pepper, and salt and pulse again until herbs are finely chopped. With the motor running, stream the olive oil and process until emulsified. Remove a 1/4 cup of mixture and set aside for later use. To the bowl add the grated Pepper Jack cheese and process for 15 seconds (it will look kind of crumbly, and that's ok).

Prepare a grill by lightly brushing the grates with oil and turning the flame to medium.

Prepare the swordfish steaks but slicing a horizontal pocket into the side of the fish. Sprinkle the outside with salt and pepper, then stuff each pocket with the Pepper Jack-Cilantro mixture. You can secure the pocket with a toothpick if you feel it is necessary.

Grill the swordfish for 4-5 minutes then, using a metal spatula, carefully flip to the other side. Brush each swordfish steak with the reserved cilantro mixture and grill for 4-5 minutes, or until the fish begins to easily flake. If you opt to use lemon halves, you can grill those for the final 4-5 minutes.

Serve immediately with any additional cilantro sauce. Goes well with Spanish rice.