Recipes for Students in a Hurry - Seafood

All recipes serves 2.

Catfish Fillets
Contributor: Lisa Lazaro, Lesley College, Massachusetts
Ingredients:
2-4 catfish fillets
2 lemons
1 tablespoon olive oil
salt
pepper
1 cup breadcrumbs

1. Mix the salt and pepper and breadcrumbs.
2. Squeeze lemon juice onto the fillets.
3. Dip the fillets into a little olive oil then dip into the crumbs.
4. Lay on a baking sheet. Cook for 20 minutes at 350 or until edges are toasted brown.


Grilled Salmon
Contributor: GB Uy-Tioco, University of Virginia, Virginia
Ingredients:
2 salmon fillets
black pepper
2 tablespoons olive oil

1. Pre-heat grill or broiler.
2. Rub down salmon fillet with olive oil.
3. Sprinkle some black pepper over the salmon.
4. Put salmon on the grill or broiler
5. Cook to desired rareness/wellness. (About 5 to 8 minutes is good)
6. Serve with rice or pasta.

Tip: Difference Between Broiling and Grilling: Both methods use direct heat except when you're grilling, the heat is coming from the bottom (and you supposedly get additional flavor when it's a barbecue and you use special chips/charcoal) and broiling comes from the top when you place it in the oven. The intense heat makes the food cook quicker.

Gambas Sauce for Pasta
Contributor: GB Uy-Tioco, University of Virginia, Virginia
Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic
½ lb. shrimps (or scallops)

1. Pour some olive oil on a pan and fry the garlic.
2. Throw in shrimps or scallops.
3. Add pepper and oregano for flavor.
4. Stir fry until cooked.
5. Add any bottled tomato-based sauce.
6. Allow to simmer for a few minutes while cooking pasta.
7. Pour sauce over pasta.

Quote: My favorite kitchen item, my OXO Peeler!! Love that thing. I also like my oil sprayer—it prevents me from drenching my cooking in oil. And my best tool is “The Garlic Peeler” which looks like a strange torture device but really peels the garlic in one move. All these can be found in Bed, Bath and Beyond or Linens and Things. Any kitchen store would carry them. –Liza Lazaro, Lesley College, Massachusetts

Sinigang na Salmon
Contributor: Ari Mallare, Cornell University, Connecticut
Notes: Up in Cornell, where snow falls from October through April, Sinigang na Salmon is the perfect comfort food that also serves as an ideal apres-ski meal (ok, maybe apres-snowball fight meal)....
Ingredients:
3-4 pieces salmon (steaks for meat and heads for flavor; fillets if nothing else is available)
10-20 long beans
3-6 tomatoes (beefsteak, not cherry) chopped
1 onion (white) chopped into strips
1-2 green peppers (green, jalapenos, scotch bonnet, serrano) chopped into strips
1 cup kangkong (or bok choy or spinach)
1 pack Sinigang Mix or fresh tamarind
6-10 cups of water

1. Boil Salmon in water with tamarind (bagong piga or from the sachet).
2. Add vegetables. Long beans, pepper, and onions first to soften. Add tomatoes last so it doesn't get soggy.
3. Let mix boil for 10-15 minutes. Check to make sure the vegetables don't get too soft and don't worry about putting too much tamarind--it can't get too sour. Add kangkong right before serving – it should wilt pretty quickly 30 seconds to a minute.


Other fatty fish can be used instead of salmon, like shark or cod


Tuna in Garlic
Contributor: Titchie Carandang-Tiongson, New York University, New York
Ingredients:
1 lb. Tuna Steaks
1-cup garlic, minced
2 cups onions, chopped
½ cup ginger, minced
Olive oil

1. Rinse fish and pat dry.
2. Sauté garlic, onion and ginger in olive oil in a large pan.
3. Add tuna. Cover for five minutes
4. Remove cover. Once cooked, serve immediately.

Tuna Salad
Contributor: Charina Quizon, University of Birmingham, Birmingham
Ingredients:
1 can tuna (including brine, hot and spicy flavor)
black olives (as many as you want)
lettuce leaves (as many as you want)
feta cheese (as many as you want)
1 teaspoon cider vinegar
Maggi seasoning

1. Toss tuna, olives, salad and feta cheese together.
2. Add cider vinegar and Maggi seasoning