Meat

Seafood is eaten often at our house if not fish than shrimp if not shrimp then crabs. But I never tried cooking King Crab which is by the way delicious. I wanted to add flavor without mixing with too many ingredients. I prefer to cook with ingredients that I know and are not from a can or packet.

 

Ingredients

• 2 lbs King Crab legs
• 1 lemon sliced
•  4 cloves garlic
• 4 sprigs of dill
• 1 tablespoon butter
• 2 tbsp Sea Salt
• 2 cups water

To Prepare

I started off with frozen King Crab that I picked up at a local Meat shop MN is too far from fresh crabs. Rinse under cold running water and set aside until needed.

Slice Lemon, and Garlic  add to a large frying pan (that will hold at least 3 cups of water). Add dill, butter and salt saute until lemon has some color add water and bring to a boil. Lay Crab Legs into pan bending them a bit, but not breaking.

Cover with lid and let them simmer/steam for 6-7 minutes.

Serve with extra lemons and clarified butter

I served with herbed potatoes and a light cabbage salad

With Thanksgiving week coming up I am trying to cook on a lighter side this week. This fish recipe is so easy to put together. Saffron can be substituted with Tumeric. Saffron is more for color but still has a bit of a taste. And is one great spice to use with fish.

 

 

Ingredients

6 SWAI or tilapia fish fillets large

2 tbsp coconut oil

1/2 small green pepper

1/4 red pepper

1/4 yellow pepper

1 carrot

1 small onion

3 garlic cloves

pinch of Saffron

1 bay leaf

sea salt to taste

black pepper

pinch of sugar

Flat leaf parsley for Garnish

 

 

To Prepare

Chop up peppers into small pieces, chop onion, and shred carrot. Heat pan on medium high heat add coconut oil or any oil you like.

Add Peppers, carrots, onion, minced garlic, Saffron, pepper, bay leaf, just a small pinch of sugar, saute about 5-7 minutes. Taste and add salt to your liking. remove bay leaf and toss

Cut up fish into four pieces and very lightly salt it.  I used 10 oz fish fillet.

Start by layering pepper mixture and fish cover and bake at 350 for 45 minutes. The last 10 minutes of baking remove foil and let it bake (to remove some of the moisture)