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Simply Shrimp, Salmon, and (Fish) Steaks

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Celebrated as much for their exceptional taste as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country. But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and (Fish) Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal.

Leslie Glover Pendleton begins with helpful hints for ...

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Overview

Celebrated as much for their exceptional taste as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country. But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and (Fish) Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal.

Leslie Glover Pendleton begins with helpful hints for selecting the very best fish and shellfish, and goes on to offer a delicious range of dishes that can be made using America's favorite seafood: shrimp, salmon, swordfish, halibut, and tuna. Pendleton builds on familiar ingredients and simple techniqus (no filleting or scaling here), but the results are such spectacular creations as Orange-Glazed Shrimp with Gingered Cucumber Salsa, Roasted Swordfish Cuban-style, and Crisp Salmon on Lentils with Fried Onions. Most of these incredibly tasty dishes can be made in less than thirty minutes, making it easier than ever to add fish to your culinary repertoire. Pendleton completes Simply Shrimp with more than thirty appealing accompaniments to the fish to create a full meal. Each and every recipe is flawlessly written, giving even the most inexperienced cooks confidence to prepare perfect seafood and side dishes with minimal time and effort.

So rejoice, because the bounty of the sea can now become the bounty of your table. Cooking fish at home has never been easier — or more delicious.

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Editorial Reviews

From Barnes & Noble
Simply Shrimp, Salmon and (Fish) Steaks is a wonderful cookbook to bring seafood onto your summer table. The majority of the recipes can be prepared in 30 minutes or less with easy instructions and readily available ingredients.
Publishers Weekly - Publisher's Weekly
Pendleton (One Dough, Fifty Cookies) is the Joyce Carol Oates of cookery. She professes to having created roughly 200 dishes a year for the past 12 years, and she's not done yet. Here she pours forth 240 pages of recipes based upon the seafood most commonly available in supermarkets. Of the 89 main dishes, some are tasty variations on old favorites, such as a New Shrimp Cocktail that replaces the tomato with roasted red bell peppers. Others make for a startling blend of tastes, colors or textures, such as Grilled Molasses Salmon with Lime or Salmon Baked with Apricots and Water Chestnuts. And still others give the impression that the chef has just shuffled her database of ingredients. This might explain such far-flung concoctions as Swordfish in Curried Pumpkin Sauce with Sunflower and Pomegranate Seeds or Crispy Salmon on Tangerine and Bacon Spinach. The same traits apply to the 31 side dishes that close the collection; Collard Greens with a Northern Accent sweeten up the traditional soul food with apple cider; couscous becomes bright and crunchy with the addition of dried cranberries and almonds; Peas and Rye Croutons, which calls for rye bread, frozen peas and mustard seeds, is, well, not something one would find in the book of a less prolific author. Along the way Pendleton proves that her cleverness extends beyond ingredients and into technique with tips on such procedures as stuffing shrimp and keeping fillets from sticking to the grill. This is a dependable bet for seafood fans looking for a new way to serve up their favorite fish. (June) Copyright 2000 Cahners Business Information.|
Library Journal
Many home cooks still suffer from "fear of fish," but Pendleton (One Dough, Fifty Cookies) cleverly focuses on three categories of seafood that are easy to find, even in the supermarket, are not particularly difficult to cook, and are widely popular--everyone likes shrimp, and non-fish lovers usually eat meaty fish like swordfish and tuna. Her seafood recipes, from Cilantro Shrimp with Peanut Dip to Peppered Salmon to Grilled Swordfish Dijon, are easy and appealing, and she also includes a selection of simple side dishes and accompaniments to serve with them. For most collections. Copyright 2000 Cahners Business Information.\
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Product Details

  • ISBN-13: 9780060193379
  • Publisher: HarperCollins Publishers
  • Publication date: 5/28/2000
  • Edition description: 1 ED
  • Pages: 240
  • Product dimensions: 7.37 (w) x 9.25 (h) x 0.90 (d)

Meet the Author

Leslie Glover Pendleton is the author of Simply Shrimp, Salmon, and (Fish) Steaks and One Dough, Fifty Cookies and the recipe developer for six of Gourmet's cookbooks. She was a food editor at Gourmet for eight years, and continues to contribute to numerous food magazines, including Gourmet, Cooking Light, Yankee, Eating Well, and Health. She lives in Hartford, Connecticut.

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Read an Excerpt

Cilantro Shrimp with Peanut Dip

Serves 8 as a first course or 4 as a main dish

These tasty Southeast Asian-inspired shrimp make an unusual hors d'oeuvre. Serve the sauce in individual dipping pots when serving as a main course. Basmati or jasmine rice with Gingered Spaghetti Squash make it a meal.

2 pounds raw medium to large shrimp, peeled
2 cups lightly packed fresh cilantro sprigs
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt

The Sauce

1/4 cup chunky-style peanut butter
1 teaspoon sugar
1/2 teaspoon curry powder
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 to 2 tablespoons water
1/8 teaspoon cayenne pepper

Put the shrimp in a bowl.

In a blender puree the cilantro, lime juice, oil, and salt and stir it into the shrimp. Cover and refrigerate for at least 30 minutes, up to 8 hours.

In a small bowl whisk together the ingredients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.

Preheat the broiler, with the oven rack set on the top level.

Spread the shrimp in a single layer in a large jelly-roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.

Serve the shrimp with the peanut sauce.

Note: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.


Sautéed Salmon with Asparagus and Chickpea Vinaigrette

Serves 4

When we are in Vermont, the only quality fish I can be sure to get are shrimp, salmon, and swordfish. I thought fresh salmon would be a treat for afriend from the coast of South Africa, who is used to plenty of fresh fish but had not had any since his move to Vermont. In my modest kitchen in the north, I came up with this version of crisp sautéed salmon using a dash of dark Vermont maple syrup. After one bite he looked up at me with a shocked look and said quietly, "This is the best fish I have ever tasted." The combination of vegetables, acidic sauce, and rich, silky salmon combine to make this my favorite salmon dish.

1/2 pound asparagus, trimmed
1/4 cup fresh lemon juice
1/2 cup olive oil plus 1 tablespoon for cooking salmon
1 tablespoon pure maple syrup or 1 teaspoon honey
coarse kosher or sea salt
freshly ground black pepper
1 cup canned chickpeas, white beans, or black beans, rinsed well
3 tablespoons minced fresh chives or scallions
1 1/2 pounds center-cut skinned salmon fillet, cut crosswise into 4 portions.

Cut the asparagus into one-inch pieces at an angle. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.

In a bowl, whisk together the lemon juice, 1/2 cup oil, the syrup, and salt and pepper. Stir the asparagus, chickpeas, and chives into the lemon mixture.

Season the salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and sauté the salmon for 5 to 7 minutes on each side or until crisp and cooked through. Add the asparagus mixture to the skillet just to warm the sauce. Divide the salmon and sauce among four plates and serve.

Simply Shrimp, Salmon, and (Fish) Steaks. Copyright © by Leslie Glover Pendelton. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Recipe

Recipes from Simply Shrimp, Salmon, and (Fish) Steaks

How many times have you been at the market shopping for supper and stumbled across a glistening salmon or a barrel of feisty, jumping shrimp? You're tempted, but then you ask yourself, "Aside from the usual squeeze of lemon or pat of butter, how do I prepare this?" In Simply Shrimp, Salmon, and (Fish) Steaks, Leslie Glover Pendleton brings the bounty of the sea into our kitchens. These inventive, healthful, simple, and tasty recipes remove any doubt you may have about purchasing salmon and shrimp.

Cilantro Shrimp with Peanut Sauce
Serves 8 as a first course or 4 as a main dish

These tasty Southeast Asian-inspired shrimp make an unusual hors d'oeuvre. Serve the sauce in individual dipping pots when serving as a main course.

2 pounds raw medium to large shrimp, peeled
2 cups lightly packed fresh cilantro sprigs
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt

The sauce:
1/4 cup chunky-style peanut butter
1 teaspoon sugar
1/2 teaspoon curry powder
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 to 2 tablespoons water
1/8 teaspoon cayenne pepper

Put the shrimp in a bowl.
In a blender puree the cilantro, lime juice, oil, and salt, and stir it into the shrimp. Cover and refrigerate for at least 30 minutes, up to 8 hours.
In a small bowl whisk together the ingredients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
Preheat the broiler, with the oven rack set on the top level.
Spread the shrimp in a single layer in a large jelly-roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
Serve the shrimp with the peanut sauce.

NOTE: Alternatively, shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.

Grilled Salmon Steaks on Citrus
Serves 4

My neighbor Mark showed me his technique for keeping whole fish and fillets from sticking to the grill. Since sticking is less of a problem with fish steaks, here we rely on the citrus slices to lend a delicate flavor as they char. The sight of fish grilling on this bed of colorful fruit is impressive. The fruit insulates the fish from heat, so the cooking time is longer.

1 grapefruit
1 orange
1 lime
1 lemon
5 to 7 large fresh basil branches with leaves attached
1/2 teaspoon salt
1/2 teaspoon pepper
4 salmon steaks (about 8 ounces each)

Slice half the grapefruit, half the orange, half the lime, and half the lemon into 1/4-inch slices and reserve. Squeeze the juice from the remaining fruit halves into a bowl.
Remove the leaves from the basil and reserve the stems with the citrus slices. Mince the leaves and add to the juice with the salt and pepper.
Preheat a grill. When ready to cook, lay the citrus slices on the grill in a single layer, as close together as possible, and top with the basil stems. Season the salmon with salt and pepper and lay it on top of the fruit and stems. Cook for about 10 minutes on each side, basting often and generously with the basil citrus juice, or until the salmon is just cooked through. Discard the charred citrus slices.

NOTE: This is an excellent way to grill any fish.

Swordfish Poached in Curried Tomato Sauce
Serves 4

Some fish markets sell swordfish cubes for kebabs, which they cut from pieces of swordfish too small to sell as steaks. They can be significantly cheaper, but make sure they are not giving you the dark muscle and ask if the chunks are as fresh as the steaks.

For sauce:
1 cup chopped onion (about 1 small onion)
1 tablespoon vegetable oil
2 large tomatoes, chopped (about 2 1/2 cups)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons chopped fresh cilantro or parsley
1 1/2 pounds swordfish, trimmed of skin, dark meat, and fat, cut into 2-inch chunks
salt
freshly ground black pepper

In a large deep skillet, cook the onion in oil over moderate heat, stirring, until it begins to color. Add the tomatoes, curry, salt, and sugar and simmer, uncovered, for 15 minutes, stirring occasionally.
Add the swordfish and simmer, stirring occasionally, for 10 minutes or until it is cooked through. Season with salt and pepper.
Divide the fish among four plates, spoon the sauce on top, and sprinkle with cilantro.
NOTE: Any fish steak can be substituted.

Grilled Tuna with Tahini Parsley Sauce
Serves 4

The first meal my mother-in-law prepared for me was the inspiration for this dish. Her tuna salad, drizzled with tahini dressing and topped with toasted pine nuts, caramelized onions, and parsley leaves, is still one of my favorites. The recipe was passed on to her from a Lebanese friend in Ohio.

For the sauce:
3 tablespoons stirred tahini (see Note)
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
6 tablespoons water
6 tablespoons olive oil
1/4 cup minced parsley
salt
freshly ground black pepper

1 1/2 pounds fresh tuna steak (1 inch or thicker), cut into 4 portions
vegetable oil for brushing tuna and grill

In a bowl, whisk together the sauce ingredients until smooth, and season with salt and pepper. Let the sauce stand at room temperature for at least 1 hour.
Trim away any dark meat from the tuna and brush all sides with oil. Season the steaks with salt and pepper.
Preheat a grill, or broiler with rack in the top position.
Brush the grill with oil and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side.
Serve the tuna immediately with the room temperature sauce.

NOTE: Tahini is a paste made from sesame seeds, and is available in most supermarkets. As it stands, the oil separates to the top (like fresh peanut butter), so the paste must be stirred to recombine it. Sometimes it is easier to stir with a fork, as the paste under the oil can be quite dense.
The sauce can be kept at room temperature for up to 8 hours, otherwise refrigerate it, covered, for up to 5 days. Bring to room temperature before serving.

Mashed White Beans and Garlic
Serves 4

This substitute for mashed potatoes is equally comforting and it's a tasty way to absorb extra juices from a saucy dish.

1 19-ounce can white navy or cannellini beans
2 large garlic cloves, minced
2 tablespoons olive oil
1/2 cup chicken broth or water
freshly ground black pepper
salt (optional)

Drain the beans in a colander and rinse well.
In a saucepan, cook the garlic in oil over moderately low heat until softened, about 5 minutes. Add the broth and beans and simmer for 5 minutes. Mash the mixture with a potato masher or transfer to a food processor and puree until just smooth. Season with pepper (and salt, if needed, but remember that canned beans and broth can be salty).

Recipes from Simply Shrimp, Salmon, and (Fish) Steaks, copyright © 2000 by Leslie Glover Pendleton. All rights reserved.

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  • Anonymous

    Posted December 3, 2005

    One of my Favorites!

    I have probably 200 cookbooks. (I have a cookbook fetish passed on by my mother...) I rank this one on the top of my list

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