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Category: Seafood

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

Sheet Pan Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli

1 garlic clove

Kosher salt

1 egg plus 1 egg yolk

1 C. (8 fl. oz./250 ml) canola oil

Grated zest and juice of 1 Meyer lemon

For the shrimp

 

1 1/4 lb. (625 g) large shrimp, peeled and deveined, with tails intact

3 T. olive oil

3 large garlic cloves, minced

1 1/2 T. Dijon mustard

1 1/2 T. fresh lemon juice

Kosher salt and freshly ground pepper

For the asparagus fries:

 

1/2 C. (2 1/2 oz./75 g) all-purpose flour

2 eggs

1 C. (1 1/2 oz./45 g) panko

1/4 C. (1 oz./30 g) finely grated pecorino cheese

1 lb. (500 g) asparagus

2 T. chopped fresh flat-leaf parsley

 

To make the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil and then follow with a slow and steady stream of oil. Continue to process until fully combined and emulsified. Transfer the aioli to a bowl, stir in the lemon zest and juice, and season with salt. Set aside at room temperature. Preheat an oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray, line with aluminum foil and spray again. To prepare the shrimp, in a large bowl, toss together the shrimp, olive oil, garlic, mustard and lemon juice, and season generously with salt and pepper. Set aside at room temperature. To prepare the asparagus fries, place the flour in a bowl. In another bowl, whisk together the eggs and 1 T. water. In a third bowl, stir together the panko and cheese, and season generously with salt and pepper. Cut or snap off the tough ends of the asparagus spears and discard. Dredge each asparagus spear in the flour, lightly coating on all sides, then dip into the egg mixture, letting the excess drip back into the bowl. Roll in the panko to coat completely. Place the asparagus in a single layer on one end of the prepared pan and season with salt. Place the shrimp on the other end of the pan. Roast until the shrimp are opaque throughout and the fries are golden, 8 to 10 minutes. Garnish the shrimp with the parsley and serve immediately with the fries and aioli. Serves 4.

Conchitas a la Parmesana

Conchitas a la Parmesana

Peru  Conchitas a la Parmesana

12 bay scallops in the half shell

Salt and pepper

12 drops Worcestershire sauce

12 drops lime juice

4 tablespoons butter

12 tablespoons Parmesan cheese, grated

 

This is a traditional hors d’ oeuvre, made with bay scallops covered in grated Parmesan cheese, and ran under the broiler for a few minutes. When served, the cheese is bubbling but the scallops remain almost raw. A crowd pleaser!

 

Preheat the broiler. Clean and wash the scallops in the half shell, dry, and season with salt and pepper. Put them in a baking tray and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated Parmesan cheese, and 1/2 teaspoon butter.  Run under the broiler for about 4 minutes or until the cheese is bubbling and golden brown. Serve immediately, piping hot, with lime slices on the side. If you can’t find bay scallops in the half shell, broil them in small ramekins. If you don’t find scallops, you can use razor clams.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

1/4 C. sugar

1/4 C. lemon juice

2 tsp. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.  In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.  Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

spicy bacon wrapped shrimp

Yield:

Calories:

Fat:

Fiber:

Tomi’s Smoke-A-Dilly Salmon

Tomi’s Smoke-A-Dilly Salmon

½ lb Smoked Salmon

8 oz light or fat free cream cheese

2 T. Smart Balance Mayo

2 T. Tillamook Fat Free Sour Cream

1-2 T.  Fresh Horseradish – creamed

1 Large Lemon – the juice and zest the rind

1 tsp.  Dill

1   small bunch of green onions/chives, finely chopped

A few shakes of Louisiana Hot Sauce or tobacco – can be omitted, but tastes so good, not spicy!*

A couple grinds of pepper

A pinch of salt

A pinch of paprika

 

Flake the salmon, set aside. In food processor/blender add remaining ingredients and blend well. Mix the salmon with the spread and Viola! Like Tuna fish salad but better…with salmon, and zippy! OR:  Throw it all in the food processor and it’s a zippy smoked salmon dip!

 

Yields: 8 servings

Calories: 77

Fat: 3

Fiber: 0g

Quick Tuna, Corn and Puff Pastry Pinwheels

Quick Tuna, Corn and Puff Pastry Pinwheels

For the pinwheels:

2 sheets fat puff pastry, thawed

1 (425g) can Tuna in springwater

1 (220g) can unsweetened corn kernels

2 sprigs coriander

1 tsp curry powder

2 tbsp macadamia oil // or other oil

1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.

tuna, corn and puff pastry pin wheels

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

 

1/3 cup olive oil

1/2 cup drained nonpareil capers, rinsed

1 lb. spaghetti

6 anchovy fillets, coarsely chopped

1 garlic clove, minced

1 T. finely grated lemon zest

1/2 cup finely chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

2 T. fresh lemon juice

1/2 tsp. crushed red pepper

 

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.

Linguini with Clam Sauce

Linguini with Clam Sauce

Linguini with Clam Sauce

 

8 ounces linguini, uncooked

2 to 3 (6-oz.) cans minced clams, undrained

1 (14.5-oz.) can low sodium chicken broth* (or use chicken bouillon)

2 to 3 T. butter* (or 2-3 T. olive oil)

2 cloves pressed garlic (or use garlic powder)

1 cup chopped onion* (or use freeze dried or dried onions)

2 T. flour

1/8 tsp. dried thyme

Dash of Tabasco sauce

1/4 cup fresh parsley, chopped* (or use 1 T. dried parsley)

1 T. lemon juice* (optional in an emergency or used bottled)

Salt and pepper to taste

Grated parmesan cheese* (optional, or use canned parmesan)

 

Prepare pasta according to package directions. Drain. While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (use ALL the chicken broth In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly. Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

Halibut with Sorrel Butter Sauce

 

1/2 cup common sorrel leaves, stems discarded

2-1/2 cups fish fumet or stock

2/3 cup heavy cream, divided

1/4 cup white vermouth or dry white wine

6 tablespoons unsalted butter, room temperature

2 teaspoons lemon juice

Salt and freshly ground black pepper

Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)

1 tablespoon canola oil

 

Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat.  Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

2 C. dry great northern beans

16 C. water, divided

24 shrimp, peeled and deveined

Salt and pepper to taste

2 Roma tomatoes, chopped

1 avocado, diced

½ C. freshly chopped parsley

¼ C. freshly chopped basil

2 T. extra-virgin olive oil

1 T. rice vinegar

 

Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them.  Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.

Sheet Pan Salmon with Capers & Lemon

Sheet Pan Salmon with Capers & Lemon

Sheet Pan Salmon with Capers & Lemon

1/3 cup chopped capers

2 tablespoons thyme leaves

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1/4 cup olive oil, divided

6 salmon fillets (approx. 800 g total)

1 lb asparagus, trimmed

1 pinch each of salt and pepper

4 russet potatoes, thinly sliced

2 cloves of garlic, minced

1 lemon, thinly sliced

 

Preheat oven to 425°F. In large dish, combine capers, thyme, lemon zest and juice and 1⁄4 cup olive oil. Add salmon and coat well with caper mixture; set aside. In large bowl, toss asparagus with 1 T. olive oil; season with salt and pepper and set aside. In large bowl, toss potatoes with garlic and remaining 2 T. olive oil; season with salt and pepper. On baking sheet, arrange potatoes in a layer over two-thirds of the sheet. Place salmon on potatoes; top with caper mixture and lemon slices. Place asparagus on empty side of baking sheet and bake for 15 minutes. Test Kitchen Tip: Feel free to swap in your favorite sustainable fish for this recipe. You will have to adjust your cooking time depending on the thickness of your fillets.

Clams Steamed with Garlic Scapes

Clams Steamed with Garlic Scapes

Clams Steamed with Garlic Scapes

3 pounds littleneck clams

4 tablespoons unsalted butter

5 ounces garlic scapes (a little more or less is fine)

1/2 cup white wine

1 tablespoon parsley, chopped

crusty bread (for serving)

lemon wedges (for serving)

 

Rinse your clams clean in water. Chop the chives into very small pieces. In a large pot or skillet, add these and dump in the butter. Cook on medium heat until the scapes are fragrant (about 2-3 minutes). Add the wine and wait until it starts to simmer. Then add the clams. I like to stir my littlenecks often and pour the liquid over them with a spoon as they cook. This way the lovely broth gets in the shells as they are only slightly open. Stir frequently until they are open all the way (about 15 minutes, depending on the size of your clams). Discard any negative clams that don’t open at all. Then sprinkle the parsley over the clams and stir to combine. Serve with crusty bread and lemon wedges.

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

11/2 pounds tilapia fillets, cut into wide strips

3 large eggs, lightly beaten

Coarse salt and pepper

21/2 cups panko bread crumbs

1   tablespoon and 1/4 teaspoon Old Bay Seasoning, divided

2  tablespoons olive oil

1/2 cup light mayonnaise

1/4 cup fresh parsley, chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving

 

To make fish nuggets, cut tilapia fillets in half and then chunk into nugget-sized pieces. Preheat oven to 475 degrees, with racks in top and bottom third. Line 2 baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, 1 tablespoon Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and remaining Old Bay Seasoning. Season with salt and pepper. Serve fish sticks with dipping sauce. Makes 6 servings.

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

1 T. White Miso Paste

1 T. Butter, softened

2 tsp. Honey

1 ½ tsp. Soy Sauce

1 1/4 pounds large sea scallops (about 16)

3 tablespoons neutral-tasting high-heat oil, such as canola, divided

1 small onion, diced (about 1 cup)

2 medium-size zucchinis (about 8 ounces each), diced

3 cups corn kernels, from 4 large ears fresh corn, or frozen, thawed

1 scallion, thinly sliced

 

Combine the miso, butter, honey, and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth. Pat the scallops as dry as possible, using a paper towel. Heat 1 tablespoon of the oil in a large skillet over high heat until it is shimmering. Add half of the scallops, flat side down, and cook without moving them until they are well browned on the underside, 1 1/2 to 2 minutes, transferring them to a plate once they are seared on one side. Repeat with another tablespoon of the oil and the remaining scallops (lower the heat to medium-high if the oil begins to smoke) and transfer them to the plate. Lower the heat to medium, add the remaining tablespoon of oil to the pan, then add the onion and cook, stirring a few times, for 1 minute. Stir in the zucchini and corn and cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes. Stir the miso butter into the vegetables to combine, then return the scallops to the pan, nestling them into the vegetables, and cook, uncovered, stirring gently once or twice, until the scallops are opaque throughout and the vegetables are tender, 2 to 3 minutes more. Garnish with the sliced scallion and serve.

Roasted Salmon and Tomatoes

Roasted Salmon and Tomatoes

 

1 1/4 lb. Salmon Fillet, about 1” thick

Nonstick Cooking Spray

1/4 tsp. Salt

6 Roma Tomatoes, seeded and chopped

1 T. Worcestershire Sauce for Chicken

1/4 tsp. Pepper

1 T. Dijon Mustard

1 T. fresh Marjoram or Oregano

 

Preheat oven to 450.  Coat 13×9 baking pan with nonstick cooking spray.  Rinse fish and pat dry.  Cut fish into 4 serving size portions.  Sprinkle with half the salt.  Place skin side up in baking dish, tucking under any thin edges to make fish uniform thickness.  Arrange tomatoes around salmon.  Sprinkle with Worcestershire sauce, pepper and remaining salt.  Bake uncovered for 12 to 16 minutes, or until fish begins to flake with tested with a fork.  Remove skin from fish and discard.  Stir mustard and herbs into tomatoes.  Serve tomato over fish.

Maple-Glazed Salmon with Pineapple

Maple-Glazed Salmon with Pineapple

 

1/2 cup maple syrup

2 tablespoons Dijon mustard

4 6-ounce salmon fillets

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 fresh pineapple

1 jalapeño, seeded and finely chopped

2 cups cooked white rice

 

Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.

Impossibly Easy Salmon Pie

Impossibly Easy Salmon Pie

 

1 can (7-1/2 ounces) salmon packed in water, drained and deboned

1/2 cup grated Parmesan cheese

1/4 cup sliced green onions

1 jar (2 ounces) chopped pimientos, drained

1/2 cup low-fat (1%) cottage cheese

1 tablespoon lemon juice

1-1/2 cups low-fat (1%) milk

3/4 cup reduced-fat baking and pancake mix

2 whole eggs

2 egg whites or 1/4 cup cholesterol-free egg substitute

1/4 teaspoon salt

1/4 teaspoon dried dill weed

1/4 teaspoon paprika (optional)

 

Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

Jerk-Spiced Shrimp with Wilted Spinach

Jerk-Spiced Shrimp with Wilted Spinach

 

12 oz. peeled, deveined medium Shrimp

1 ½ tsp. Jerk Seasoning

2 T. EVOO

1 ½ tsp. minced Garlic

8 C. torn cleaned fresh Spinach

 

Toss together shrimp and jerk seasoning. In large skillet heat 1 T. oil over medium heat. Add garlic and cook and stir for 15-30 seconds. Add half spinach and cook and stir a minute, until spinach wilts. Remove from skillet and repeat with remaining spinach. Add remaining oil to skillet. Add shrimp and cook for 2-3 minutes until shrimp are opaque. Serve shrimp over wilted spinach.

Sweet Broiled Salmon

Sweet Broiled Salmon

 

2 T. Honey

2 T. Soy Sauce

2 tsp. Ginger, peeled and minced

1 T. Rice Vinegar or Cider Vinegar

4 Salmon Fillets, skinned, washed and patted dry

Toasted Sesame Seeds

 

Turn on oven broiler. Place the honey, soy sauce, ginger and vinegar in a bowl and whisk to combine. Place salmon fillets in a zip lock bag and pour in the marinade. Marinade for 15 minutes. Place on a foil lined cookie sheet and broil 4-6 inches from the heat for 7-9 minutes. Sprinkle with toasted sesame seeds and serve.

Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon and Tomatoes

 

1 1/2 pounds salmon steaks, about 3/4 inch thick

2 T. all-purpose flour

2 T. olive oil

1/2 tsp. kosher salt

Freshly ground black pepper

2 14 1/2-ounce cans diced tomatoes

2 garlic cloves, minced

2 T. chopped fresh basil

 

Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter and cover loosely with foil to keep warm. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.

Smoked Salmon Pasta

Smoked Salmon Pasta

 

1/2 pound pasta, either penne or a strip variety such as linguine.

1/4 to 1/3 pound thinly sliced smoked salmon, shredded

1/2 a shallot, thinly sliced

2 T. unsalted butter

A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a T.)

1/2 C. whipping cream (unwhipped)

Salt & pepper to taste

1 T. minced parsley

Optional: several leaves finely shredded radicchio (arugola) — stir them in with the salmon

 

Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.

Pomegranate Glazed Shrimp

Pomegranate Glazed Shrimp

Pomegranate Glazed Shrimp

1 T. butter

1/8 tsp. crushed red pepper flakes

1 clove garlic, minced

2 C. pomegranate juice

¼ C. white sugar

2 tsp. balsamic vinegar

1 lb. large shrimp, peeled and cleaned (keep the tails on)

3 T. butter

Kosher salt

Serve with steamed Jasmine rice

 

In a small saucepan melt the butter over medium low heat. Add the garlic and the crushed red pepper flakes and cook on low for about 2 minutes. Add the pomegranate juice and whisk in the sugar. Simmer the mixture until the mixture thickens and reduces to half. Add the balsamic and keep cooking until a syrup forms and totals about ½ C., about 15 minutes Heat a non-stick pan over high heat and add the butter. Sprinkle the shrimp with salt on both sides. Cook the shrimp on high heat so that they get golden and crispy on the outside and are just cooked through on the inside, (about 1 minute on each side.) Transfer the shrimp to the warm glaze and stir the shrimp to coat the shrimp. Transfer the shrimp to the top of a bowl of rice and top with extra glaze if desired.

Saute of Shrimp and Veggies in Balsamic Vinegar

Saute of Shrimp and Veggies in Balsamic Vinegar

1 1/2 pounds shrimp (thawed, if frozen), peeled, deveined, and rinsed

1/2 C. balsamic vinegar

1 bunch broccoli

1 pound shiitake mushrooms

1 T. olive oil

Salt

Ground black pepper

2 C. hot cooked brown rice

 

In a medium bowl, toss the shrimp and 1/4 C. balsamic vinegar. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the broccoli into small florets, keeping 1/2″ of the stalk. Remove and discard the stems of the mushrooms. Thickly slice any large caps. In a large skillet over medium-high heat, warm the oil. Add the broccoli and cook, stirring, for 2 to 3 minutes, or until nearly fork-tender. Add the mushrooms and cook, stirring, for 2 minutes, or until tender and lightly browned. Season to taste with salt and pepper. Reduce the heat to medium; add the drained shrimp. Cook, stirring, for 2 minutes. Stir in the remaining 1/4 C. balsamic vinegar. Cook, stirring, about 1 minute longer, or until the shrimp are pink and opaque in the thickest part. Serve over the brown rice.

Shrimp Mull

Shrimp Mull

Shrimp Mull

 

2 slices bacon, fried

1 medium onion, diced

1 medium green bell pepper, diced

1 cup celery, diced

2 (4 1/2 ounce) cans small shrimp

1 tsp. chili powder

1 T. Worcestershire sauce

1 1/4 cups ketchup

 

After frying bacon, remove and drain. Slightly brown onion in bacon drippings. Add pepper and celery and cook until soft. Add undrained shrimp, chili powder, Worcestershire sauce, crumbled bacon and ketchup. Cook until thickened. Serve hot over cooked rice.

Scattered Summer Sushi

Scattered Summer Sushi

 

2 C. Japanese rice (around 430g)

6 Tsp. sushi rice vinegar (or check label)

1 Tsp. sake (optional)

1 piece dried konbu (optional)

2 eggs

1 egg yolk

2 tsp cornflour

Large pinch salt

Pinch sugar

Vegetable oil

1 Cucumber

1 Carrot

Handful mange tout (cooked)

4 tofu pouches (optional)

16 large prawns (shrimp)

1/2 C. edamame beans (cooked)

 

Make your sushi rice – I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice. Mine cost me about £10 three years ago and is still working fine. Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes. Turn the rice out into a damp, flat container (like a Pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel. Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely. Prepare the carrot by peeling it and cutting it into thin discs. Then, using a flower-shaped cutter, cut the discs into flower shapes. Use your cucumber to make a pretty garnish. A simple method is to cut the cucumber thinly on a diagonal, cut through it to the middle, and then twirl the ends in opposite directions (see picture). If you’re using them, drain the tofu pouches and shred finely. Cut the mange tout at sharp diagonals. Divide the sushi rice into four bowls. Scatter over the shredded tofu, omelette and edamame beans. Finally, arrange the carrots, cucumber and prawns.

Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

 

2 T. dried rosemary

2 tsp. dried thyme

1/2 tsp. fennel seed

1 tsp. black pepper

5 cloves garlic, peeled and chopped

1 tsp. celery seed

1 tsp. crushed red pepper flakes

2 quarts low−sodium chicken broth

8 ounces clam juice

3 ounces tomato paste

1/2 cup (1 stick) butter

1 cup white wine

1 1/2 pounds raw peeled shrimp, with tails

French bread (for dipping)

 

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

Dirty Shrimp

Dirty Shrimp

Dirty Shrimp

 

1 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. crushed red pepper flakes

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

2 tsp. minced garlic

1/4 pound butter or margarine

2 pounds medium shrimp, shelled and deveined

1/2 cup beer (optional)

 

Combine seasonings in a small bowl. Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.

Soy-Lime Chicken and Shrimp Kebabs

Soy-Lime Chicken and Shrimp Kebabs

1 lb shrimp

1 lb chicken breast, cubed

1/2 large white onion, cut into skewerable sections (optional)

1 each red, yellow, and orange pepper, also cut into skewerable sections (optional)

 

Soy-Lime Marinade

2 Tsp. olive oil

1/2 C. lime juice

6 Tsp. soy sauce

1 Tsp. garlic powder

1 Tsp. fresh ground pepper

1 Tsp. basil

2 tsp. kosher salt

 

De-shell, de-vein, and otherwise clean the shrimp. Fire up your charcoal grill, and get it ready. If you’re using a gas grill, you can skip this step, but charcoal enthusiasts will need some time to get things prepped for phenomenal grilling. Place your clean, happy shrimp into a large shallow bowl with the cubed chicken breasts. Pour the olive oil, lime juice, soy sauce, and all of the spices over the shrimp and chicken, and stir it all around to make sure that everything is well-mixed. Take a big whiff, because it smells quite good, then cover with plastic wrap and refrigerate until the grill is ready to go. Or for a minimum of 30 minutes. If you wish to make a veggie skewer or two, cut up your peppers and onion while the meat marinates. I also recommend making a small pot of rice, for a delicious side of fried rice that you can make while everything’s grilling. When the grill is ready to go (or when you’ve decided that the chicken and shrimp have been marinating long enough), slide everything onto skewers, and throw them on the barbie! If your chicken cubes are small enough (I usually try to go for 1″ cubes), it doesn’t matter whether the shrimp and chicken are on separate skewers — the cook times will be fairly close. Put the veggies (if you’re making them) on their own skewer, though. Because grilling is such a mysterious art (or maybe I’m just saying this because it completely confuses me sometimes), your cook times may be different from mine. On a humid, moderately warm evening in St. Louis, it took about 15 minutes to grill 2 lb. of meat and two skewers of veggies. Moral of the story: cook the meat until it is done (shrimp should be a bit pink, chicken should not be pink at all…that’s not confusing!) but not charred. Unless you like charred, of course.

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

1 tsp.  juniper berry

1 tsp black peppercorn

2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine)

2 tsp olive oil

 

1 orange

2 sticks rhubarb, shredded into thin batons

large handful watercress

3 T. extra virgin olive oil

 

To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Nettles—weeds that grow throughout the United States—are like something out of a scary children’s story. Their leaves are serrated like teeth and they’re covered with spiky hairs that sting on contact. But the sting is fleeting, and the antidote is the juice of the nettles’ own leaves. Boiled briefly, nettles turn into a rich green vegetable much like spinach. Farmed bay scallops are a good seafood choice because they don’t require antibiotics or other chemical treatment and they clean the surrounding water by filtering out matter.

 

Salt and freshly ground black pepper

¼ lb. stinging nettles

¼ C. fresh mint leaves, plus more for garnish

1 clove garlic, minced

½ C. pine nuts, toasted

¼ C. lemon juice

â…“ C. plus 3 T. olive oil

¼ C. firmly packed grated Parmigiano-Reggiano cheese

16 farmed bay scallops

 

Fill a large pot halfway full of water. Add 1/4 C. salt and bring to a boil. Fill the sink or a large bowl with cold water. Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves off the stems and discard the stems. Put the nettles in the boiling water and boil for 1 minute. Drain and spread the nettles on a baking sheet. Let cool completely. Squeeze out as much of the water as possible and coarsely chop. Place the nettles in the bowl of a food processor with the mint, garlic, pine nuts, and 2 T. of the lemon juice. Process until the mixture has formed a paste. With the machine running, pour in1/3 C. olive oil. Transfer to a bowl and fold in the cheese. Taste and adjust the seasoning with salt and pepper. Set aside. Slice off the small side muscle from the scallops, then rinse in cold water and thoroughly pat dry. Season with salt on both sides. Heat a skillet for about 1 minute. Add the 3 T. olive oil and test to make sure it’s hot (a drop of liquid should sizzle when it hits the skillet). Place the scallops in the skillet. They should have plenty of room so that they sear instead of steam. If the skillet is small, sear them in batches. Cook the first side for 1 1/2 minutes, then flip and cook the second side for 1 minute. When done, the scallops should have a brown crust but still be translucent in the center.  Place 4 scallops on a plate and top each with a tsp. of pesto. Season with the remaining lemon juice, salt, and freshly ground black pepper. Garnish with a few small mint leaves.

Basil Pan-Seared Scallops over Pasta

Basil Pan-Seared Scallops over Pasta

1 (16 oz.) package farfalle (bow tie) pasta

24 scallops, rinsed and drained

3/4 C. olive oil

1/4 C. lemon juice

1 1/2 tsp. dried minced garlic

1 tsp. salt

1/2 tsp. ground black pepper

2 T. dried basil

9 T. whipped butter

 

Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 C. olive oil, lemon juice, 1 tsp. garlic, 1/2 tsp. salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 T. dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one T. of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way. In a small saucepan, melt remaining butter with 1/2 C. olive oil, 1 T. basil, 1/2 tsp. garlic, and 1/2 tsp. salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Salmon, Asparagus & Orzo Salad

Salmon, Asparagus & Orzo Salad

1(8-oz.) salmon fillet

1C. uncooked orzo pasta

8oz. asparagus spears, cut into 2-inch lengths (about 1-1/2 C.), cooked

½ C. dried cranberries

¼ C. sliced green onions

3 T. extra-virgin olive oil

1 T. white wine vinegar

1-1/2 tsp. Dijon mustard

½ tsp. salt

1/8 tsp. black pepper

 

Prepare grill for direct grilling. Grill salmon on oiled grid over medium coals about 10 minutes per inch of thickness or until opaque. Remove from grill; cool. Flake salmon into bite-size pieces. Meanwhile, cook orzo according to package directions, omitting salt; drain and cool. Combine salmon, orzo, asparagus, cranberries and green onions in large bowl. Whisk together olive oil, vinegar, mustard, salt and pepper in small bowl until well blended. Pour over salmon mixture; toss until coated. Chill 30 minutes to 1 hour.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Oil

Salt and pepper

8 new potatoes, halved

2 tablespoons prepared horseradish

1 cup chopped fresh parsley

1/2 teaspoon fresh lemon zest

2 tablespoons whole grain mustard

2 tablespoons minced fresh garlic, plus 1 tablespoon

1 cup Japanese-style bread crumbs (recommended: panko)

3 ounces extra-virgin olive oil, plus 1 ounce

4 to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch)

2 tablespoons canola oil

1 cup fish stock or clam juice

2 quarts mixed braising greens (chard, kale, mustard greens, and endive)

1 lemon, juiced

 

Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper. Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes. Remove the potatoes from the oven and hold them in a warm place. Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently. Drizzle 3 ounces of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy. Season the mixture, to taste, with salt and pepper. Season the salmon fillets with salt and pepper then heat the canola oil in a sauté pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon. Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes. While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted. Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon.

Steamed Shrimp Dumplings (Har Gow)

Steamed Shrimp Dumplings (Har Gow)

Dough:

3/4 cup wheat starch

2 tablespoons sifted tapioca flour

1/4 teaspoon salt

1/2 cup plus 2 tablespoons boiling water

2 1/2 teaspoons vegetable oil:

 

Har Gow Filling

6 ounces raw shrimp, rinsed, tails removed, chopped

3 tablespoons finely chopped bamboo shoots

1 1/2 teaspoons finely chopped green onion

3/4 teaspoon Chinese rice wine or dry sherry

1/4 teaspoon Asian sesame oil

1/4 teaspoon salt, or to taste

Pinch of fresh ground white pepper (about 1/8 teaspoon)

1 egg white, lightly beaten

2 teaspoons cornstarch

 

Vegetable oil, as needed

 

In a medium bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into  dough. Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes. To prepare the filling, place the shrimp in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend. To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings.. Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 – 3 inches in diameter. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings. Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes). Serve the Har Gau with hot chili oil and/or soy sauce for dipping.

Olive Oil-Poached Halibut with Squash Ragu

Olive Oil-Poached Halibut with Squash Ragu

Olive Oil-Poached Halibut with Squash Ragu

3 large zucchini

3 large yellow squash

4 tablespoons extra virgin olive oil (separated)

1 red onion, julienned

2 cloves garlic, thinly sliced

Table olive oil for poaching

2 bay leaves

1 tablespoon whole black peppercorns

 

4 5- to 6-ounce skinless fillets of halibut

4 pieces pickled cherry peppers

squeeze of lemon juice

extra virgin olive oil for garnish

 

Preheat oven to 250F. Cut two zucchini and two yellow squash in half lengthwise. Lay the squash flesh side down and cut to form half moons about 1/4-inch thick. In a medium sauté pan over medium heat, add two tablespoons of olive oil. Add the onion and one clove of garlic, and cook until they start to dance, about three minutes. Quickly add the squash and cook for one or two minutes more. Season with salt and pepper and remove from heat. (This is a part-cook, so the squash should not be softened.) Allow to cool on a rack. Remove the skin of the remaining two squash, cutting about 1/4-inch into the flesh. Reserve the core. Then cut the skins into long strips, the thinness of a julienne. Roughly chop the core of the squash. In a large saucepan over medium heat, add two tablespoons olive oil, the remaining clove of garlic, and the squash core then season with salt and pepper. Cook for ten minutes or until the squash is soft. Then, using a hand blender, purée the mixture and set it aside. To cook the fish, fill a baking dish with two inches of table oil. Add the bay leaf and peppercorns, then place the baking dish in the oven to bring the oil to temperature, about twenty minutes. Preheat a non-stick pan over medium heat and season the halibut with salt and black pepper. Sear the belly side of the fish and carefully place on a baking sheet. After the fillets have been seared, gently place the fish in the cooking oil. Cook for seven to ten minutes or until the fish is white and firm. While the fish is cooking, combine the half-moons of squash and the squash purée in a large pan over medium heat. Gently toss, being careful not to break the half-moons. When the mixture is warm, divide among four plates. Remove the seeds from the pickled peppers and dice. In a mixing bowl, combine chili pepper with the zucchini strips, olive oil, salt, and pepper and a squeeze of lemon juice. When the fish is cooked, place on a towel to remove any residual oil. Immediately transfer the fish to the plate. Garnish with raw squash salad, drizzle with finishing oil, and enjoy.

Oriental-style Sea Scallops

Oriental-style Sea Scallops

1-1/2 C. broccoli flowerets

1 C. thinly sliced onion

2 T. sesame or vegetable oil

1 pound sea scallops

3 C. thinly sliced Napa cabbage or bok choy

2 C. snow peas, ends trimmed

1 C. shitake or common mushrooms, sliced

2 cloves garlic, minced 2 tsp. ground star anise

1/4 tsp. ground coriander

1/2 C. chicken broth

1/4 C. rice wine vinegar

2 to 3 tsp. light reduced-sodium soy sauce

2 T. cornstarch

1/4 C. cold water

2 to 3 T. NutraSweet Spoonful

4 C. hot cooked rice

 

Stir-fry broccoli and onion 3 to 4 minutes in oil in wok or large skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander; stir-fry 2 to 3 minutes.  Add chicken broth, vinegar and soy sauce; heat to boiling.  Reduce heat and simmer, uncovered, until scallops are cooked and vegetables are tender, about 5 minutes. Heat to boiling. Mix cornstarch and cold water. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet® Spoonful™, serve over rice. NOTE: 2 tsp. five-spice powder can be substituted for the star anise and coriander, while amounts of vinegar and soy sauce may need to be adjusted to taste.

Sautéed Bay Scallops with Lemon and Thyme

Sautéed Bay Scallops with Lemon and Thyme

1 pound fresh bay scallops

Salt

Pepper

2 T. butter (divided into two pieces)

1 tsp. olive oil

2 T. minced shallot

1/4 C. white wine

2 T. lemon juice

1 tsp. chopped thyme

 

Rinse scallops and pat dry. Sprinkle with salt and pepper.  Add oil and 1 T. butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining T. of butter. Return scallops to the pan and toss with the sauce. Serve immediately.  Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.

Crispy Fish Sticks

Crispy Fish Sticks

Crispy Fish Sticks

2 large eggs, beaten to blend

2 cups panko (Japanese breadcrumbs)

1/4 cup all-purpose flour

1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips

Kosher salt, freshly ground pepper

3/4 cup vegetable oil, divided

 

Place eggs, panko, and flour in 3 separate shallow medium bowls.  Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate. Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side. Transfer fish sticks to a paper towel-lined plate; season with salt.  DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer)

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

1 medium cod fillet, cut in 3 or 4 chunks (or halibut fillet)

2 bunches of asparagus, rinsed and trimmed

1 tsp. olive oil

2 tsp. minced garlic

1/2 cup (125ml) low-sodium vegetable broth (or white wine)

1/2 stick unsalted butter

1 T. hot sauce, optional (we used Sriracha)

Juice of 1/2 lemon

1 T. minced parsley (or cilantro)

Crushed red chili pepper flakes, optional

Slices of lemon, for garnish

 

To make the garlic butter cod with lemon asparagus skillet: Season codfish with salt and pepper. Let sit while you prepare the asparagus. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside. Heat olive oil in a large cast-iron skillet over medium-low heat. Gently cook fish on both sides until golden brown. Remove the cod fillets from the skillet and set aside to a plate. In the same skillet over medium heat, add minced garlic then deglaze with vegetable broth (or wine). Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine the lemon garlic butter sauce. Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add codfish fillets back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the garlic butter cod and lemon asparagus immediately. Enjoy! Notes: Depending on the thickness of your asparagus, you might want to skip blanching. You can enrich the sauce by adding white wine. Tasty with mashed potatoes.

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

Quesadillas de Jaiba (Vercruz Style Blue Crab Quesadillas)

2 T. EVOO
1 White Onion, finely chopped
1-2 Jalapenos, thinly sliced
2 cloves Garlic, finely chopped
2 lb. Roma Tomatoes, finely chopped
½ lb. Crabmeat, cooked, shredded, clean of shell
1 T. White Wine Vinegar
12 Corn Tortillas
¾ C. Canola Oil

In a sauté pan, heat the olive oil over moderate heat. Sauté the onion and jalapeno chiles for two minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook until they change color, about 10 minutes. Add the crabmeat and vinegar. Season with salt to taste. Reduce the heat to a simmer and cook until the liquid evaporates. Remove from the heat and set aside to cool. Heat the oil in a deep skillet over medium-high heat. Pass the tortillas briefly through the oil to make them soft and pliable. Quickly remove from the oil and transfer to paper towels to drain. Place two T. of stuffing in the center of each tortilla. Close the edges with a toothpick. Heat the oil again over medium-high heat and fry the quesadillas until golden brown, about 4 minutes. Drain on a wire rack to remove excess oil. Serve immediately.