Friday, July 11, 2014

Lemon Butter Seafood Medley with Aligue Rice

The gloomy weather makes me want to just stay in watch TV all day. It’s the perfect time to put something together from the kitchen For this recipe, you can make a medley of any type seafood you prefer, you can even add shrimps if you want to, go crazy!
Serving: 4


1 onion, finely chopped
5 garlic cloves, finely chopped
About a cup of Aligue/ crab fat
4 cups white rice, cooked
½ kilo squid, cleaned and cut into ½ inch rings
½ kilo fish steak, your can pick anything from Blue Marlin to Salmon
½ cup butter
Juice from 1 lemon
Dash of salt and pepper


1 lemon, sliced into wedges,
Green onion, finely chopped

1. Heat oil in a pan over medium heat and sauté onion. Add in the garlic.

2. When onions are soft, add in the Aligue.

3. Continue mixing for about 3 minutes before adding in the rice. Mix until rice is fully covered with Aligue. Set aside.

4. Season the seafood with salt and pepper on all sides.

5. Sear the fish until brown on both sides. Set aside. Leave the fire on, as you will use the same pan to cook the squid.

6. Add more oil if needed and toss in the squid. Cook for 3-5 minutes or until the rings start to curl on the edges. Note: Be sure not to overcook the squid or it might end up rubbery. Set aside.

7. In a bowl, melt butter in the microwave for about 40 seconds. Mix in the juice of 1 lemon. Set aside.  

8. Set the Aligue rice on a plate or a bowl. Top off with the seafood. Garnish with lemon. Sprinkle chopped green onions on the rice.

9. Serve with lemon butter sauce on the side, enjoy.