Spicy Baked Shrimp Balls

Starters | August 15, 2016 | By

I served these spicy baked shrimp balls at a recent dinner party I hosted and they were gobbled up before I could fill up a second cocktail! In addition to the mighty potent libations, these little apps were a major hit! They require very little prep time and are baked, not fried, meaning low calories but with plenty of flavor! Serve them with store-bought sweet chili sauce for dipping. These babies truly are to die for!

Spicy Baked Shrimp Balls
 
Author:
Serves: 4-6
Ingredients
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
  • Sweet chili sauce
Instructions
  1. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  2. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  3. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  4. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes. Remove from oven and serve with a side of sweet chili dipping sauce.
Notes
Can be made ahead a day in advance. Refrigerate overnight.

 

White Fish Cakes with Sriracha

white fish cakes

This Indonesian recipe is especially delicious because my two nieces helped me make it! We used striped bass for the fish fillets. It’s delicate and flaky when cooked. Any nice white fish will do! Of course, I love heat so if you’re not into that you can go easy on the sambal oelek. I prepared this recipe as an appetizer making mini-cakes, but this is great as a main course as well. Don’t forget the lemon on the side for that extra zing of citrus!  Thank you, Darby and Jordan!  It was a blast having you in my kitchen!

White Fish Cakes with Sriracha
 
Author:
Serves: 4-6
Ingredients
  • 1½ pounds boneless, skinless white fish fillets
  • 4 tablespoons canola oil, divided
  • 1 large shallot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped lemongrass (white part only)
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sambal oelek
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3 green onions, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 egg lightly beaten
  • Lemon wedges for serving
Instructions
  1. Roughly chop the fish fillets. In a food processor, pulse the fish to form small chunks. Set fish aside.
  2. In a large non-stick sauté pan, heat 1 tablespoon of the oil on medium-high. Sauté the shallots, garlic, lemongrass, and ginger until translucent but not mushy, about 3 minutes. Set aside to cool.
  3. In a large bowl, combine together the fish, cooked vegetables, sambal oelek, turmeric, cumin, green onions, mint, and beaten egg. Form into 3-inch patties and place on a baking tray.
  4. Wipe out sauté pan and add remaining oil over medium-high heat. Add the fish patties to hot pan in a single layer and brown on both sides, about 3 minutes each side. Remove from heat and pat with paper towels. Drizzle fish cakes with sriracha sauce. Serve with lemon wedges and extra sriracha sauce on the side.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.

 

Chilean Sea Bass in Parchment

Chilean Sea Bass in Parchment

Main, Seafood | June 20, 2016 | By

Have you ever eaten a dish at a restaurant that you’ve “oohed and aahed” over? Well, fellow foodies, you can be assured that this is the one! I’ve been cooking fish in parchment for decades since I first ordered it at this little Danish restaurant in Miami. It’s very simple to prepare, just stuff everything in and bake! And, here’s the best part: zero oil or butter = very few calories! When I made this the other night for my husband he said it was the best Chilean sea bass he’s ever had. Just sayin’!

Note:  Parchment pouches make for a beautiful presentation served table side, but can be substituted with aluminum foil.  

Fish-in-Parchment_600x400

Chilean Sea Bass in Parchment
 
Author:
Serves: 4
Ingredients
  • Parchment paper
  • 4 (6 to 7 oz.) portions Chilean sea bass
  • Salt & freshly ground pepper
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 3 Thai chili peppers, seeded and chopped
  • 4 heads baby bok choy, ends trimmed
  • 4 cloves fresh garlic, chopped
  • 1 shallot, chopped
  • Small red bell pepper, seeded and chopped
  • Small yellow bell pepper, seeded and chopped
  • ¾ cup shiitake mushrooms, stemmed and sliced
  • 3 green onions, sliced
Instructions
  1. Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper and set aside. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
  2. Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a ¼ end of the paper, in this order: bok choy, garlic, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
  3. Bake in oven for 10-15 minutes. Carefully cut open pouches and serve immediately.
Notes
You can substitute the parchment paper with aluminum foil.

 

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