Ok I love to cook... and I love my girlfriend but she is very hard to cook for... She is pretty much a vegetarian, but she will eat fish and sea food, eggs and cheese... her problem with eating red-blooded animals is a strange one to me as, most vegetarians I have even encountered will admit to liking the taste of meat (esp bacon) however she really hates the taste of meat, she will not eat veggy burgers if they taste like meat?!?!? she will not eat anything if it tastes like meat... the problem is I LOVE MEAT, I LOVE IT A LOT, I would eat the face meat off a puppy if I thought it would taste great... also she has problem with some spices, she hates cilantro, and a few others, and has high blood pressure so we need to avoid the salt...

so what I need is some really great recipes that are for non-meaty fish (I have a problem with really "fishy" fish) great seafood recipes and vegetarian recipes that I won't miss the meat in... grilled would be helpful as I love to grill...


can anyone help? I am a really good cook and can pick up on things quickly, I truefully am making the GF sound like way worse of a eater than she is...

zest a few lemons and oranges.
chop the zest finely.
mix it with Panko bread crumbs and a pinch or two of Ancho chili powder.

Take a nice sized piece of shashimi grade tuna.
Brush the tuna with Dijon or Creole mustard to make it sticky.
Press the tuna into the zest, panko mixture until it's coated.

Grill for about 30 secs to 1 minute on each side to crisp up the crust, but keep the tuna rare inside.

Take about 1 cup of Limoncello and add some more lemon zest and reduce it until it's thick and syrupy.
Add about 1/2 cup of vegetable stock and reduce further until a sauce consistency.
Mount with butter (off the heat).

Pour the sauce over the citrus crusted tuna.

I like to serve it with Horseradish mashed potatoes.

it's delicious, flavourful and not at all fishy OR meaty.


you can also do a similar thing with black pepper and tuna and a red wine reduction.
sort of Tuna Au Poivre.

wwittman wrote:zest a few lemons and oranges.
chop the zest finely.
mix it with Panko bread crumbs and a pinch or two of Ancho chili powder.

Take a nice sized piece of shashimi grade tuna.
Brush the tuna with mustard to make ti sticky.
Press the tuna into the zest, panko mixture until it's coated.

Grill for about 30 secs to 1 minute on each side to crisp up the crust, but keep the tuna rare inside.

Take about 1 cup of Limoncello and add some more lemon zest and reduce it until it's thick and syrupy.
Add about 1/2 cup of vegetable stock and reduce firther until a sauce consistency.
Mount with butter.

Pour the sauce over the citrus crusted tuna.

I like to serve it with Horseradish mashed potatoes.

it's delicious, flavourful and not at all fishy OR meaty.


you can also do a similar thing with black pepper and tuna and a red wine reduction.
sort of Tuna Au Poivre.

that is a hell of a first post sir... it sounds great, I wonder it I can get that good of Tuna in Wisconsin...

another one:

Make a simple qucik tomato sauce.

I like:
in a saucepan, sweat 1 medium onion, chopped, and a few cloves of garlic in olive oil. Add a bit of salt to draw the moisture, but not too much.
!/2 teaspoon is plenty.
Grate in one medium sized carrot.
When the veg is all soft, add 2 28oz cans of Italian canned whole peeled San Marzano tomatoes. Squeeze them by hand before you add them, to crush them coarsely.
Add about 1/4-1/2 cup red wine. Some dried Thyme and Oregano to taste. Dried red pepper flakes if you like it.

Cook this down for about 1/2 hour and you're done.
You can puree it a bit with an immersion blender to smooth it out, or leave it chunky and "rustic".

Now take a portion of skinned halibut fillet.
Pour a little sauce in the bottom of a baking dish, and place the halibut fillet on top.
now cover the halibut with enough sauce to smother it and also add some pitted black olives and caperberries on top.
Bake it for about 15 minutes in a 350 degree oven.

Serve with spaghetti (same sauce) on the side.

Sometimes I sear the halibut first on each side so it's a bit crusty... but it's not necessary and just a matter of taste.

yaledelay wrote: I would eat the face meat off a puppy if I thought it would taste great...

LOL

Prepare a marinade: 2 tablespoons Tamari or other good soy sauce (can be low-salt, no problem), one glug of sherry, vermouth or saki, little splash (1/2 teaspoon) dark (toasted) sesame oil, one clove garlic chopped and mashed to bits, piece of ginger about the same size as garlic chopped and mashed to bits.

Get you about six diver's scallops. Score the face of each in a cross-hatch on both sides. Throw them in a ziplock baggie with the marinade and leave in the fridge for a while. At least 30 minutes. Watch television or something. Then heat-up a skillet.

While you're killing time, make a bunch of paper-thin slices of lemon with the rind still on them and dress the plates with them. Top the lemon with black pepper and finely chopped leafy herbs like parsley, basil, chervil and mint.

After the scallops have soaked for a while, take them out of the marinade and pat them dry with paper towels. Saute in hot skillet with a little olive oil until nicely golden-seared on each side.

You want to serve them essentially raw on the inside but golden on the outside, so the skillet has to be hot. Don't dawdle. Don't lollygag. In-and-out.

Place a couple of scallops on each plate, on top of the lemon slices, and drizzle nice olive oil over the whole mess. Drip a few drops of the marinade onto the plate for accent.

Serve and prepare for the blowjob of your life.

steve wrote:the skillet has to be hot. Don't dawdle. Don't lollygag. In-and-out.

Oh Steve Albini, hero from my childhood.

You sound like my grandmother, Xenu rest her soul.

ok, the GF, she is wierd about the whole raw stuff, understand she is very young compaired to me and hasn't tried the sushi or many other types of world weary foodstuff, so I will have to be sneaky about this stuffy which I have promised myself I woudl not do with this great girl, I am a salesperson in my career I am really good at the sneaky stuff but this girl she is really innocent and nice so I try not to be the sneaky around her...

I just made this one on Thursday, and it's crazy good with nothing raw or "meaty." It's also kind of easy, so it's good in a pinch.

Honey Mustard Salmon
2 tbls snipped fresh dillweed (or 1 tsp dried, crumbled)
2 tbls Dijon mustard or any other good quality mustard
1 tbls honey [I prefer stoneground mustard to Dijon for this]
6 salmnon fillets (about 4 ounces each) [I used two 6oz fillets and it worked just fine]

Preheat grill on high or preheat broiler to 450
In a small bowl, whisk together dillweed, mustard, and honey
Rinse salmon and pat dry with paper towels. Brush mustard mixture all over flesh side of salmon.
If broiling fish, spray a baking sheet with vegetable oil spray. Put fish skin side down on grill or baking sheet. Grill or broil about 6 inches from heat for about 6 minutes, or until fish is barely translucent at its thickest part and sides are beginning to flake when tested with a fork. Fish will cook a little more after you remove it from the heat.

I know for a fact that you can get killer salmon in WI, so you should be all set.

stevenstillborn wrote:I just made this one on Thursday, and it's crazy good with nothing raw or "meaty." It's also kind of easy, so it's good in a pinch.

Honey Mustard Salmon
2 tbls snipped fresh dillweed (or 1 tsp dried, crumbled)
2 tbls Dijon mustard or any other good quality mustard
1 tbls honey [I prefer stoneground mustard to Dijon for this]
6 salmnon fillets (about 4 ounces each) [I used two 6oz fillets and it worked just fine]

Preheat grill on high or preheat broiler to 450
In a small bowl, whisk together dillweed, mustard, and honey
Rinse salmon and pat dry with paper towels. Brush mustard mixture all over flesh side of salmon.
If broiling fish, spray a baking sheet with vegetable oil spray. Put fish skin side down on grill or baking sheet. Grill or broil about 6 inches from heat for about 6 minutes, or until fish is barely translucent at its thickest part and sides are beginning to flake when tested with a fork. Fish will cook a little more after you remove it from the heat.

I know for a fact that you can get killer salmon in WI, so you should be all set.

I have much killer salmon that I have caught myself as my father owns a boat that sails the mighty lake MI, and the GF loves, LOVES the honey mustard, sir the nail meets the head in you court sir...