ALL INGREDIENTS TT: Garlic salt Butter Rustic bread Shrimp (shelled) Bacon (diced) Cannellini beans (drained) Lemon (thinly sliced) Red pepper flakes Black pepper EVOO
Category: Seafood
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Herb Marinated Swordfish
3/4 cup EVOO 1.5 lbs swordfish steaks salt tt 3 TBS capers 2 TBS lemon juice 1 tsp black pepper 1/4 cup parsley, chopped 1/4 chives, chopped
1 pound peeled raw shrimp 3 TBS EVOO 1 TBS lemon zest, 1 TBS lemon juice salt, pepper, red pepper flakes TT 2 TBS butter 2 cloves garlic chopped 1 cup orzo 1/3 cup white wine 2 cups boiling water or stock 3 TBS chopped parsley Toss shrimp in 1 TBS EVOO with lemon, salt, […]
For the Salsa: 12 medium tomatillos, roughly chopped 1 jalapeno 2 large ears corn kernels 2 sweet red bell peppers, or a combo, finely diced 1 small red onion, finely diced 2 TBS lime juice Salt tt For the Scallops 12 large sea scallops Salt & pepper tt EVOO For salsa — blend tomatillos and […]
tuna fillets salt, pepper fennel seeds, toasted & coarsely ground EVOO cannellini beans, cooked and drained lemon juice crushed red pepper flakes fennel bulb, finely sliced crosswise parsley, chopped fennel fronds, chopped
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Roasted Salmon with Fennel and Lime
2 limes 1 tsp fennel seed, crushed salt & pepper salmon fillets fennel bulb with fronds EVOO 6 marjoram or thyme springs flaky sea salt Oven to 325 Zest one lime, combine with fennel seed, ½ salt, ½ tsp pepper Juice the zested lime, thinly slice the unzested lime Thinly slice fennel bulb, chop fennel […]
24 large sea scallops TT salt 2 TBS mixed peppercorns, crushed 1 TBS oil 2 TBS butter 1 TBS dry sherry ¾ cup creme fraiche 1 TBS lemon and lime zest 1 TBS chopped mint Sprinkle scallops with salt and peppercorns Medium-hot skillet and oil, sear scallops in skillet 4 min. Add butter and sherry, […]
For Salad 2 cups cucumber, thinly sliced 2 cups cherry tomatoes, halved ½ cup sweet onion, sliced ½ cup mint leaves, torn ½ lime juice 2 TSP olive oil sugar to taste salt to taste For Shrimp 24 shrimp, extra large 2 TBS black peppercorns 2 TBS coriander seeds 3 TBS olive oil ½ cup […]
Bacon Leeks Mushrooms Cabbage Butter (for sauteeing) Potatoes Carrots White wine Clam broth Thyme (to taste) Cream Salt and pepper (to taste) Seafood (a variety, e.g., clams, scallops, halibut) Parsley (for garnish) NOTE: Ingredients may be added (e.g., parsnips), subtracted (e.g., cabbage), or substituted (e.g., onions for leeks). Amounts of each depend on your taste […]
¼ cup salted roasted sunflower seeds ¾ cup olive oil ½ tsp salt 2 TBS lemon juice, plus zest 1 bunch flat leaf parsley Combine all ingredients in food processor and pulse until smooth.
1 oz smoked salmon (preferably sockeye) 6 TBS unsalted butter at room temperature 1 tsp lemon zest 1 TBS minced fresh dill 4 salmon fillets Mince smoked salmon In small bowl use fork to mash salmon together with butter, lemon zest, and dill Scoop out butter and form into cylinder about 2″ diam Wrap butter […]
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Salmon with Anchovy Garlic Butter
3 tablespoons unsalted butter, softened 4 anchovy fillets, minced 1 fat garlic clove, minced(or 2 small ones) 1/2 teaspoon coarse kosher salt Freshly ground black pepper 4 (6-to 8-ounce) skin-on salmon filets 2 tablespoons drained capers, patted dry 1/2 lemon Fresh chopped parsley, for serving 1. Heat oven to 400 degrees. In a small bowl, […]
Serves 4/ 35 minutes Light, lively green garlic and a little cream make this a perfect winter-into-spring pasta dish. The thin noodles soak up the sauce fast, so serve it immediately. 1-1/2 TB butter 5 or 6 green garlic stalks, trimmed and cut into 3-in. long slivers to make 1 cup1/2 cup dry white wine […]
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Baked Fish with Celery and Apple
INGREDIENTS: 3 tablespoons unsalted butter2 celery ribs, thinly sliced 1 small tart apple, cored, sliced 1 small onion, thinly sliced Salt and freshly ground pepper to taste 1 pound capensis, Antarctic queen or similar fish filets INSTRUCTIONS: Preheat oven to 400°. Choose a casserole dish just large enough to hold the fish fillets in 1 […]
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Herbed Beurre Blanc
1 Tbsp minced shallot 2 tsp of dried tarragon, basil, chervil or dill 1/2 cup dry white wine 2 Tbsp tarragon vinegar 4 Tbsp butter 1 tsp of minced fresh parsley Over high heat, reduce minced shallot, tarragon, white wine and tarragon vinegar. Reduce the heat to low and swirl in the butter and parsley.
This simple Chinese treatment can be used with either sea or “bay” scallops. In either case, don’t overcook them; they only need to be heated through. INGREDIENTS: 1-1/2 tablespoons Chinese fermented black beans 2 tablespoons Chinese rice wine or dry sherry 1/2 pound broccoli 12 tablespoons peanut or other vegetable oil 1/2 pound scallops, any […]
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Red Pepper Vinaigrette
’l’his is not only good on white fish but on darker fish such as mackerel, tuna and bluefish. Use red bell peppers or one of the longer sweet roasting peppers such as Corno di Toro. INGREDIENTS: 1 medium sweet, red pepper, roasted and peeled 3 tablespoons mild olive oil 1 teaspoon sherry vinegar or red […]
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Mustard and Horseradish Sauce
Dipping Sauce for Crab 2 TBS mayonnaise 1 tsp Dijon mustard 1/2 tsp prepared horseradish Lemon juice to taste
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Gambas al Ajillo
Peel 1 pound of shrimps and toss away the head. Heat 6 Tbsp of oil in a heavy pan and on low heat, saute 6 cloves of sliced garlic until golden brown. Flake in half a small dried hot red pepper and then zap the shrimps for a minute. Sprinkle on salt.
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Orange-Glazed Salmon
Makes 4 fillets 3 tbsp Cajun seasoning (salt-free) 1 tsp brown sugar 1/4 tsp kosher salt 4 boneless, skinless salmon fillets (6 oz each) 3 tbsp vegetable oil 1/4 cup Seville orange marmalade 1 tbsp lime juice lime wedges Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all surfaces of fillets. […]