Category Archives: broil

Roasted Shrimp with Sparkling Apple Cider


This shrimp fiesta is something to behold. It is beautiful and the mix of spicy chilli flakes, tangy garlic and subtle apple cider sweetness only enhances the shrimp taste. Simmered in olive oil with the rest of the ingredients, the parsley works as a stabilizer infusing the dish with deep, rich flavor. It is fast and easy to prepare; you can bake it, broil it or grill it – the result will be amazingly delicious! It’s also a party pleaser and a great addition to the picnic table.
I usually use white wine in this recipe: this time it was just an experiment, but it worked even better with some sparkling apple cider! It added a very special note to the wonderful sticky flavor absorbed by the shells, so the shrimps turned out to be even juicier from the inside and crispier from the outside. Serve the shrimps with some steamed rice and veggies to offset the richness, or just scatter them on the board with some lemon wedges, napkins and finger bowls with warm water (it will be messy, but this is a part of a joy of eating roasted shrimp). And don’t forget a big empty bowl for shells! ENJOY!!!
GARLIC SHRIMP WITH APPLE CIDER
Ingredients:
6 tablespoons olive oil
1 tablespoon chilli flakes
6 cloves garlic, chopped
1/2 cup (125 ml) chopped fresh parsley
1/2 cup apple cider (or white wine)
1/2 lemon juice (optional)
1 pound (about 24-30) medium shrimp in shells
coarse salt to taste
black pepper freshly ground to taste
Instructions:
Preheat the oven to 450 degrees F (230C). Add olive oil to the roasting pan and sprinkled with chilli pepper and put in the hot oven for 2-3 minutes to warm up. Remove the pan, add the shrimp in a single layer and bake until pink for 4-5 minutes. Remove the pan, sprinkle the shrimp with garlic, parsley, add a big splash of apple cider, lemon juice, salt and pepper. Return to the oven and bake for another 4-5 minutes or broil if you wish for about 3 minutes. Serve immediately with lemon wedges.

Two Ways to Broil Bluefish

Experienced anglers know the thrill and excitement of the bluefish catch for when it is hooked it fights like no other species. They also know that bluefish taste best when they are running close to shore in the summertime feeding on the schools of herring they follow up the Atlantic or Gulf coasts. So what do you do with the bluefish when you happen to catch it like this lucky guy?

You open a bottle of champagne…

Just kidding, but seriously, did you ever catch and/or cook the bluefish? If you catch it, you fillet it, if you buy it you ask your fishmonger to do that.

During BBQ season the best way is to grill blue fish fillets with just salt, pepper and some drizzled olive oil. Prepare the grill. Put the bluefish on the hottest part of the grill, skin side down for 2 minutes. Then rotate the grate so the fish is over the cool part of the grill and cover the grill. Grill until cooked for about 8-10 minutes. When done, squeeze some lemon juice and sprinkle with your favourite herbs. But when its raining like today, its better to broil it.

If you never tried blue fish before, without a doubt, one of the following recipes will make your first foray into its cooking a smashing success. The bacon in both recipes enhances the rich and seductive flavour of this fish.
Broiled Bluefish with Mustard, Bacon & Thyme
3 tablespoons Traditional or Dijon mustard
1/4 cup of mayonnaise
1 teaspoon dried thyme (optional)
1 tablespoon of crumbs (optional)
1 sliced lime (optional)
1 strip bacon in cuts
two 6-ounze portions skin-on bluefish fillets
coarse salt and freshly ground white pepper (optional)
Preheat the broiler for 15 minutes or more.
Cover the baking sheet with aluminum foil, lightly oil it and set the bluefish on it, skin side down. Sprinkle with salt and white pepper. Stir the mustard and mayonnaise together and slather fillets` top with it. Sprinkle with dry thyme and crumbs. Top with lime slices and bacon.


Broil 4 to 6 inches from the heat for about 8 minutes until the fish is almost cooked through, then, turn off the broiler and keep fish in the oven for another 2-3 minutes. Serve immediately with rice, green beans and/or a glass of some good Chardonnay.
Broiled Bluefish with Bacon & Tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano (optional)
1 tablespoon of crumbs (optional)
2 Roma tomatoes , sliced
2 strips bacon in cuts
two 6-ounze portions skin-on bluefish fillets
coarse salt and freshly ground white pepper (optional)
Preheat the broiler for 15 minutes or more.
Cover the baking sheet with aluminum foil, lightly oil it and set the bluefish on it, skin side down. Sprinkle with salt and white pepper. Drizzle with olive oil. Sprinkle with dry oregano and crumbs. Top with tomatoes and bacon cuts.
Broil 4 to 6 inches from the heat for about 5 minutes, then, switch off the broiler and keep fish in the oven at 400 degrees for another 3-4 minutes. Serve immediately with rice, green beans and/or a glass of some good Chardonnay.