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Category: Seafood

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

 

6 cups sliced leeks (about 4 large), white and light green part only

8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips OR other type of roasted, seeded, and skinned red pepper

1/4 tsp. saffron threads

3 Tablespoons butter

4 cups chicken broth or stock

2 Tablespoons fresh lemon juice

1 cup chopped pitted green olives in brine

Kosher salt and freshly ground black pepper, as needed

3 pounds Alaska Halibut fillets, skinned, cut into 8 portions

 

Put the leeks, peppers, saffron, and butter in a very large sauté pan or deep pot. Pour in the chicken broth. Cook over medium-high heat until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes. Stir in the lemon juice, olives, and a good grinding of black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The recipe can be made ahead up to this point. Preheat the oven to 300F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch X 13-inch baking dish. Season the Alaska Halibut portions with kosher salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish. Bake just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

 

2 C. pineapple, cubed

2 green onions, chopped

1/4 C. green pepper, diced

1/4 C. fresh cilantro, minced

2 T. plus 4 tsp. lime juice, divided

1/4 tsp. plus 1/8 tsp. salt, divided

1/8 tsp. cayenne pepper

1 T. canola oil

2 lbs. tilapia fillets

1/8 tsp. pepper

 

In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne pepper. Mix well and chill until serving time. In a separate small bowl, combine oil and remaining lime juice. Brush over fillets; sprinkle with pepper and remaining salt. Cook fish on a grill pan over medium heat, turning once, for 6 to 8 minutes, until fish flakes easily with a fork. Serve fish topped with pineapple salsa. Serves 6 to 8.

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Basic Fish en Papillote

Basic Fish en Papillote

Basic Fish en Papillote

 

6 rectangular sheets of parchment paper

3 T. butter

1 clove garlic, finely chopped

1 cup leeks, white part only, julienned

1 cup celery, julienned

1 cup carrots, julienned

6 boneless, skinless fish fillets (6 to 7 ounces each)

Salt and freshly ground black pepper to taste

6 T. dry white wine

6 fresh thyme sprigs

 

Preheat oven to 425°F. Fold each sheet of parchment in half and cut into a heart shape large enough to encase a portion of fish when folded in half. In a medium sauté pan, heat the butter over medium-low heat, add the garlic, leeks, celery, and carrots, and season with salt and pepper to taste. Toss and stir the vegetables to coat them with butter. Cover pan and let vegetables sweat for about 5 minutes, or until the vegetables are almost soft. Set aside to cool for 5 minutes. Spray the parchment hearts lightly with nonstick cooking spray. Season each side of the fillets lightly with salt and pepper. Place 1 fillet on each parchment heart and spoon one-sixth of the sautéed mixture over each fish, drizzle 1 T. of wine over each fillet, and top with a sprig of thyme. Fold the parchment over and seal the edges by crimping them. Place parchment packages on a large sheet pan (or two if necessary) and bake in preheated oven for 10 to 12 minutes. If the parchment was well sealed, the packages may puff. Remove from oven and use a spatula to place a parchment package on each heated serving plate. Use a scissors or sharp knife to cut a large X in the top of the parchment. Serves 6.

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

 

1 celeriac, diced

1 leek, pale parts only, cut in half lengthwise and sliced

1 small parsnip, diced

1 bay leaf

1 sprig thyme

1 sprig Italian parsley

2 T. packed lovage leaves

¼ cup plus 3 T. extra virgin olive oil

12 large sea scallops (about 1 lb.), feet removed

Kosher salt

Freshly ground black pepper

¼ tsp. celery seeds, ground

2 tsp. freshly squeezed lemon juice

 

Combine the celeriac, leek, parsnip, bay leaf, thyme, parsley, and 2 quarts water in a large, heavy pot. Bring to a boil and simmer for 45 to 50 minutes, or until the celeriac is tender. Meanwhile, combine the lovage and ¼ cup of the oil in a blender and blend until smooth. Gently pat the scallops dry with paper towels. Season them generously with salt and pepper, sprinkle with the celery seed, and set aside at room temperature for about half an hour. Strain the lovage oil through a fine mesh sieve. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the remaining 3 T. of oil and swirl to coat the bottom of the pan. Add the scallops and cook without disturbing for 2 to 3 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the scallops and continue to cook over high heat another 1 to 2 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare. Remove the scallops to a plate and tent with foil to keep warm. Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Add the lemon juice and season to taste with salt and pepper. Arrange the scallops in shallow individual bowls, divide the soup among them, being careful not to pour it directly over the scallops, and drizzle with the lovage oil. Serve immediately. Serves 4 to 6. Celeriac is also known as celery root. Leeks tend to be very dirty, so rinse them thoroughly after you chop them. Celery leaves can be used if lovage leaves are unavailable. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.

Mango Miso Salmon with Asparagus and Quick-Pickled Mango

Mango Miso Salmon with Asparagus and Quick-Pickled Mango

Mango Miso Salmon with Asparagus and Quick-Pickled Mango

3 mangoes, peeled and pitted (divided use)

1/2 cup white miso paste

1 cup plus 2 T. mirin (divided use)

3/4 cup cooking sake (divided use)

2 T. soy sauce

Four 6- to 7-ounce salmon fillets (or pieces of salmon belly), skin on

2 T. unseasoned rice wine vinegar

2 bunches asparagus, about 60 stalks total, tough ends trimmed

Olive oil

Salt and pepper

3 T. canola oil

1 T. unsalted butter

 

Roughly dice 2 mangoes and add them to the bowl of a food processor or blender. Puree until smooth; you should have nearly 1 cup of puree. In a medium bowl, combine miso paste, 1/2 cup mirin, 2/3 cup mango puree, 1/2 cup sake and soy sauce. Whisk until thoroughly combined and smooth. Transfer half the marinade to a separate bowl and add 2 T. mirin and remaining mango puree (you should have about 1/4 cup), stirring until smooth. Cover with plastic wrap and transfer to the refrigerator. Place the salmon in a medium-size glass dish and cover with the remaining marinade. Cover with plastic wrap, transfer to the refrigerator and let chill for 24 hours, turning once. Transfer the reserved marinade to a medium saucepot and heat over medium, uncovered. Cook until reduced enough to coat the back of a spoon, 15 to 20 minutes, stirring occasionally. Cover pan and set aside. Dice remaining mango. In a small bowl, combine 1/4 cup sake, rice wine vinegar and 1/2 cup mirin, stirring to combine. Stir in the diced mango. Let sit for 15 minutes, then drain, discarding liquid. Remove salmon from refrigerator and blot excess marinade. Place fish in a clean dish until ready to cook. Preheat the oven to 375° F. Toss the asparagus with olive oil, salt and pepper to lightly coat the stalks and place on a foil-lined sheet pan large enough to fit them all in a single layer. Transfer to the oven and roast for 10 to 15 minutes or until slightly crispy. Remove and cover with aluminum foil to keep warm. Place a cold nonstick pan on medium heat, then immediately add the canola oil and butter. As soon as the butter has melted, add the fish. Cook, skin-side down, until skin is lightly browned and easily releases from the pan, about 5 minutes. Carefully flip fillets and cook on flesh side, 3 minutes more, until lightly browned and cooked through. If all four fillets do not fit comfortably in the pan, cook two at a time, then transfer to a plate and cover with aluminum foil to keep warm while you cook the other two. While the salmon is cooking, reheat the saucepot of reserved sauce over low. Evenly distribute the asparagus among four dinner plates. Place a salmon fillet on each plate, top with 2 to 3 T. of the sauce and garnish with the diced, quick-pickled mango. Serves 4.

Foil Barbecued Shrimp

Foil Barbecued Shrimp

Foil Barbecued Shrimp

 

2 pounds shrimp, shelled and deveined

1/2 cup snipped parsley

3/4 tsp. curry powder

6 T. butter

1 clove garlic, minced

1/2 tsp. salt

Dash of pepper

 

In a saucepan melt butter, stir in parsley, curry powder, garlic, salt and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among 6 (18 x 12−inch) pieces of heavy-duty foil. Fold foil around shrimp, sealing the edges well. Grill shrimp over hot coals about 8 minutes. Turn and grill until done, 7 to 8 minutes more. Serve in foil packages, if desired.

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

1 cup stone ground grits

2 tsp. kosher salt

1 T. unsalted butter

¼ cup milk

2 T. olive oil

20 medium-sized shrimp, peeled and deveined

¼ cup Ramp Pesto

grated parmesan

 

In a medium saucepan, bring 4 C. of water and the salt to a boil over medium-high heat. Whisk in the grits and reduce the heat to simmer. Cook, stirring occasionally for about 45 minutes. Remove from the heat, add the butter and milk and stir. Taste for seasoning and add salt if needed. Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the shrimp and sauté just until the shrimp is cooked through, about 3 minutes. Remove from the heat and transfer the shrimp and the pan juices to a mixing bowl. Add the ramp pesto and toss to coat. To serve, evenly divide the grits into the bottom of 4 shallow serving bowls and top with 5 shrimp each. Drizzle on any remaining pesto liquid onto each serving and top with grated parmesan.

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

1 16-ounce ball of pizza dough, homemade or store-bought

4 ounces mozzarella cheese, shredded (about 3/4 cup)

2 ounces goat cheese, crumbled (about 1/4 cup)

3/4 pound asparagus, prepared for pizza (see note)

Grated zest of 1 small or 1/2 large lemon

Pinch crushed red pepper flakes (optional)

8 anchovy fillets (optional)

 

Preheat oven (with a pizza stone if you have one) to 500 degrees for 30 minutes. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time. When the dough and oven have come to temperature, place the dough on a lightly floured countertop, and press outward into a thick disk, leaving a 1-inch unpressed area around the edge. Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 14-inch circle. If the dough resists, let it relax for a few minutes, then try again. If you have a pizza stone, place the stretched dough on a peel (or overturned baking sheet or cutting board) that’s lightly dusted with semolina or other flour. Otherwise, just build the pizza on a cornmeal-dusted baking sheet. Scatter the mozzarella and goat cheese over the pizza, leaving a 1-inch border around the edge, then top with the asparagus. If using a pizza stone, give the peel or sheet a little shake to loosen the pizza and make sure it hasn’t stuck, then open the oven and gently tip the pizza onto your preheated stone (or, if not using a stone, simply transfer the pizza to the oven). Bake until the crust bubbles and browns and the asparagus is cooked and starting to caramelize at the edges, about 10 minutes. Remove from the oven and cool for a minute or two. Scatter the lemon zest and pepper flakes and anchovies, if using, over the top, then slice and serve. Note: Snap ends off asparagus. Use thin spears whole, or cut into pieces. For thick spears, use a vegetable peeler to shave slices from base to tip. Toss with olive oil, salt and pepper.

Ramp & Shrimp Grits

Ramp & Shrimp Grits

Ramp & Shrimp Grits

1 lb. Shrimp, shell on

¼ C. dry White Wine

1 Shallot, thinly sliced

1 ½ tsp. Salt

1 C. Quick-Cooking Grits

4 T. Butter

¼ tsp. Pepper

4 cloves Garlic, minced

2 tsp. Lemon Juice

½ C. Ramp Pesto

2 T. crème fraîche

2 T. fresh Chive, sliced in ½” pieces

 

Peel and devein the shrimp, saving the shells. Place the shrimp shells in a medium saucepan. Add the white wine, shallot, and 4 C. cold water. Bring to a boil, then turn down the heat to a bubbling simmer and cook for 20 minutes. Turn off the heat and let the shells steep in the liquid for 10 minutes. Strain the liquid into a 4-cup measuring cup and discard the shells. Add enough cold water to make 4 C. Place in a medium saucepan over medium-high heat, add 1 tsp. of the salt, and bring to a boil. Whisk in the grits, bring to a boil, then cover and cook over very low heat, stirring occasionally, for 8 to 10 minutes, or until creamy. Hold in a warm place while you cook the shrimp.  Place the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the shrimp, the remaining 1/2 tsp. salt, and the pepper. Toss the shrimp in the butter and cook, stirring occasionally, until the shrimp are just pink. Add the garlic and finish cooking, another 2 to 3 minutes. Stir in the lemon juice. Stir the ramp pesto into the grits, then stir in the creme fraiche. Divide the grits among 4 to 6 bowls and top with the shrimp. Garnish with the chives.

Sautéed Razor Clams with Hazelnut Lemon Sauce

Sautéed Razor Clams with Hazelnut Lemon Sauce

Sautéed Razor Clams with Hazelnut Lemon Sauce

 

¼ C. flour

Salt and freshly ground black pepper

4 razor clams, shucked and cleaned (about 5 ounces)

2 T. olive oil

½ C. pinot gris or other dry white wine

½ tsp. freshly squeezed lemon juice

2 T. toasted, chopped hazelnuts

1 T. minced shallot

¼ C. unsalted butter, cut into pieces and chilled

1 T. minced flat-leaf (Italian) parsley

Flat-leaf (Italian) parsley sprigs, for garnish

 

MIX THE FLOUR with a pinch each of salt and pepper on a plate. Dredge the clams in the flour, patting to remove excess. HEAT THE OIL in a medium skillet over medium-high heat. Add the clams and sauté until golden brown, about 30 seconds on each side; do not overcook. Transfer the clams to a plate and keep warm. ADD THE WINE and lemon juice to the skillet, stirring to dissolve flavorful bits. Boil to reduce slightly, about 1 minute. Add the hazelnuts and shallot and cook for 30 seconds longer. Whisk in the cold butter until it has melted and the sauce has a rich consistency. Stir in the parsley, adding salt and pepper to taste. ARRANGE THE CLAMS on a warm serving platter or individual plates, pour the sauce over them, and garnish with sprigs of parsley. Serve immediately.

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

Scallops in Brandy Mushroom Cream Sauce

 

6-8 Jumbo Scallops

8 oz. Mushrooms; thinly sliced

2 Shallots; finely diced

6 Cloves garlic; minced

5 T. Butter

1/8 Tsp. Nutmeg

1 C. Heavy Whipping Cream

2 T. Lemon Juice

3 T. Brandy

1/3 C. Chicken or Veggie Broth

Salt and Pepper to taste

 

Pat scallops dry with paper towels; salt and pepper both sides. Melt 3 Tbsp. of butter in a skillet on Medium/High Heat. Add 2 cloves of garlic. Sauté until fragment. Add scallops; cook for 3-4 minutes per side until tops are golden brown. Swirl in lemon juice during last 1 minute of cooking time. Remove from heat, place scallops on a separate plate. Wipe out skillet. Melt 2 Tbsp. of butter on Medium/High Heat. Add 4 cloves of garlic and shallots; sauté for around 1 minute until fragrant. Add mushrooms, continue cooking for around 3 minutes until softened. Salt and Pepper to taste. Add cream, brandy, broth and nutmeg. Salt and Pepper to taste. Continue cooking and stirring until sauce thickens; around 4 minutes. Remove from heat and serve warm sauce over scallops.

Parmesan Crusted Halibut

Parmesan Crusted Halibut

Parmesan Crusted Halibut

1/2 cup flour
2 large eggs
2 T. water
2 cups Panko breadcrumbs (Fresh made breadcrumbs are nice too)
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 T. olive oil

 

Preheat oven to 450°F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine breadcrumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Sauté the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.

 

1/4 cup olive oil

4 pounds sweet onions, peeled and finely chopped (about 16 cups)

3 T. white basmati rice

1/4 cup white wine

2 cups clam juice

1 tsp. dried thyme

1/4 cup marsala wine

Salt and freshly ground black pepper

2 cups whipping cream

8 ounces tiny cooked shrimp

Fresh thyme leaves, for garnish

 

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.  Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.  To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.

Mussels with Saffron Mayo

Mussels with Saffron Mayo

 

Mussels with Saffron Mayo

 

1/2 tsp. saffron threads

2/3 cup good mayonnaise, such as Best Food’s

1 tsp. grated lemon zest

1 T. freshly squeezed lemon juice

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

 

3/4 tsp.. fleur de sel or sea salt

1 1/2 pounds mussels, cleaned

1/3 cup dry white wine

 

For the mayonnaise, soak the saffron in 1 T. of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 tsp. pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

 

2 T. extra virgin olive oil

½ lb. maitake mushrooms, torn into bite-size pieces

4 cloves garlic, minced

¼ cup white wine

2 C. chicken broth

2 lb. Manila clams

1 T. freshly squeezed lemon juice

2 T. minced Italian parsley

3 T. cold unsalted butter, diced

Kosher salt

Freshly ground black pepper

 

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

36 mussels large mussels (in shells)

1/3 C. olive oil

3 C. yellow onions finely chopped onion

1/2 C. long grain rice uncooked

1/4 C. dried currants

1/4 C. pine nuts

1/2 tsp. ground allspice

1/4 tsp. ground cinnamon

salt

2 C. water

1 T. lemon juice

2 lemons cut into wedges for garnish

 

Scrub mussels, loosen (do not separate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, sauté onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 T. of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

 

1/2 cup grated Parmesan cheese

3 T. butter, softened

2 T. mayonnaise

1/4 tsp. dried basil

1/4 tsp. pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

4 tilapia fillets (6 ounces each)

4 lemon wedges

 

In a small bowl, mix the first 7 ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.

Shrimp with Herby White Beans and Tomatoes

Shrimp with Herby White Beans and Tomatoes

Shrimp with Herby White Beans and Tomatoes

 

3 T. olive oil, divided

1 medium shallot, thinly sliced

1 (14.5-ounce) can diced tomatoes

1/2 tsp. (or more) kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1 (15-ounce) can white beans, rinsed, drained

1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving

8 ounces shrimp, peeled, deveined (about 16 medium)

Thick slices of crusty toasted bread (for serving)

 

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls. Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

 

2 T. sea salt butter

½ cup finely diced onion

1/4 cup finely diced red bell pepper

½ cup cornmeal

½ cup flour

2 tsp. baking powder

¼ tsp. garlic powder

1 egg

½ cup milk

½ pound shrimp coarsely chopped

½ cup frozen or canned corn kernels thawed & drained

1 tsp. salt

Lime wedges

Cilantro for garnish

 

2 T.  sea salt butter

1/2 small onion chopped

1 poblano chile chopped and seeds removed

1 clove garlic minced

1/3 cup heavy cream

1 tsp. salt

1 tsp. pepper

Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk. When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by T. into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce. For the poblano cream sauce: Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

 

12 ounces whitefish or other mild fish, such as flounder or halibut

¼ tsp. salt

¼ tsp. ground black pepper

2 T. olive oil

2 T. chopped kalamata olives

1 cup cherry tomatoes

Juice of 1 lemon

1 T. capers

 

Preheat the oven to 3 7 5 °F. Place the fish in the middle of a piece of parchment paper. Sprinkle with the salt and pepper. Drizzle with the olive oil, then top with the olives, tomatoes, lemon juice, and capers. Fold the parchment up around the fish and secure with a piece of tape if needed. Place the parchment on a baking sheet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork. Serve immediately with an extra wedge of lemon.

Basic Baked Fish Fillets

Basic Baked Fish Fillets

Basic Baked Fish Fillets

 

Preheat oven to 375°F. Butter a shallow-sided bake-and-serve dish and lay fillets skin side down in a slightly overlapping layer. Brush the tops of the fillets with a lemon butter mixture (about 1 tsp. freshly squeezed lemon juice, or to taste, to every 4 T. of butter). Season lightly with salt and freshly ground black pepper and sprinkle with paprika. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone. Check frequently to avoid overcooking. Remember the fish will continue to cook after you remove it from the oven.

 

Garlic-Parmesan Baked Fish Fillets

 

Preheat oven to 375°F. Combine 4 T. of melted butter with 1 large clove of garlic, minced, and 1 tsp. of fresh lemon juice, or to taste. Brush a shallow-sided bake-and-serve dish with some of the garlic-lemon butter and lay the fillets skin side down in a slightly overlapping layer. Brush the tops of the fish with additional garlic-lemon butter and season lightly with salt and freshly ground black pepper. Sprinkle with freshly grated Parmesan cheese to taste. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone.

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

 

4 (2 pound) lobsters, steamed

3 T. unsalted butter

1 large Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 cup dry white wine

3 cups roasted corn kernels, cobs reserved

4 to 5 cups lobster stock

3 poblano chiles, roasted, peeled, seeded and diced

3 cups heavy cream

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish

Roasted Corn and Green Chile Relish, recipe follows

 

Roasted Corn and Green Chile Relish:

 

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes

1 large poblano chile, roasted, peeled, seeded and finely diced

1 lime, juiced

2 T. canola oil

Salt and freshly ground black pepper

1 small red onion, finely diced

 

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.  Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.  Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.  Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few T. of relish, a lobster claw and fresh cilantro leaves.

 

Roasted Corn and Green Chile Relish: Preheat oven to 425 degrees F.  Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.  Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld. Cook’s Note: To roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Razor Clam Fritters

Razor Clam Fritters

Razor Clam Fritters

 

4 Cups minced Razor Clams

1/2 Cup cooked minced bacon-undrained

8 green onions-minced

2 eggs

1/2 tsp. baking powder

1/4 tsp. garlic salt

1/8 tsp. Black pepper

1 tsp. Trader Joe’s Everyday Seasonings or equivalent

1/2 Cup All- purpose Batter Mix (Pride of the West brand)

1/2 Cup Whole Wheat Flour

1 Cup milk

1 1/2 Cups coconut oil or canola or avocado oil

 

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter. Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots etc.).   Heat the coconut oil to a depth of one inch in a large skillet on medium heat. Spoon the fritter batter into the heated coconut oil and cook till golden. Flip the fritters and cook until golden.

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

 

3 red Fresno, or jalapeno chiles

1 red bell pepper

1 T. firmly packed brown sugar

1 T. champagne vinegar

3/4 tsp. salt

Freshly ground pepper

1 cup canola oil

Juice of 1 lime

 

Canola oil, for deep-frying

156 pounds peeled and deveined shrimp, chopped

1 small yellow onion, finely minced

1 large red bell pepper, seeded and finely minced

1/4 cup chopped fresh cilantro

2 large eggs

5 T. seltzer

5 T. freshly squeezed lime juice

1 T. Salt

Pepper

1 ½ C. Pastry Flour

 

TO MAKE THE DIPPING SAUCE, place the chiles and the bell pepper in a dry cast-iron frying pan over high heat. Cook, turning as needed, for about 15 minutes, or until the skin is blackened and blistered on all sides. Or, blacken and blister the chiles and pepper under a preheated broiler, watching carefully to avoid burning the flesh. Transfer the blackened chiles and pepper to a bowl, cover with plastic wrap, and let stand for 10 minutes. Remove from the bowl and let cool to room temperature. Peel the bell pepper, cut in half, and discard the seeds. Reserve half of the pepper for another use. Peel the chiles but do not seed. Chop the chiles and pepper coarsely. In a blender, combine chopped chiles and pepper, sugar, vinegar, salt, and a few grinds of pepper and process until smooth. With the blender running, add the oil slowly, about 1 T. at a time, and process until emulsified. Then add the lime juice and process until blended. Taste and adjust the seasoning. TO MAKE THE FRITTERS, pour the oil to a depth of 3 to 3½ inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, in a bowl, combine the shrimp, onion, bell pepper, cilantro, eggs, seltzer, lime juice, salt, and a few grinds of pepper and stir until well combined. Add the flour and mix well. When the oil is ready, work in batches, cooking 6 to 8 fritters at a time, to avoid crowding. To form each fritter, drop 1 T. of the batter into the hot oil. Fry the fritters for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Keep warm while you fry the remaining fritters. Serve immediately on a platter or individual plates with the dipping sauce on the side.

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

 

1 ½ T. olive oil, divided

4 (6-ounce) halibut fillets

¼ tsp. salt

¼ tsp. freshly ground black pepper

2 T. chopped shallots

1 tsp. minced fresh garlic

1 cup chopped yellow bell pepper

½ cup chopped plum tomato

1 T. sherry vinegar

½ tsp. smoked paprika

1 T. chopped fresh flat-leaf parsley

 

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 tsp. oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.  Add remaining 2 1/4 tsp. oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

 

5 lb. cherystone clams

1/2 cup cornmeal

 

For Parmesan Drizzle:

4 T. butter

4 ounces cream cheese

1 T. flour

1/2 cup milk

1/2 cup half and half

1/3 cup parmesan cheese

salt

 

For Clams:

3 T. butter

2 T. olive oil

1/2 vadalia onion, diced

4 cloves garlic, diced

1 cup white wine

pepper

1/4 cup fresh parsley, chopped

1 large plum tomato, diced

red pepper flakes

 

8 ounces thin spaghetti, cooked and drained

 

 

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

 

For Parmesan Drizzle: Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

 

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 – 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

 

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

 

4 salmon fillets, skin off (or Trout or any white fish)

Salt and pepper, to season

2 tsp. olive oil

2 T. butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup dry white wine

5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil

1 3/4 C. half and half

Salt and pepper, to taste

3 C. baby spinach leaves

1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)

1 tsp. cornstarch mixed with 1 T. of water (optional)

1 T. fresh parsley chopped

 

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using) and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the salmon back into the pan; sprinkle with the parsley and spoon the sauce over each filet. Serve over pasta, rice or steamed veg.

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

 

2 to 3 lbs. live pink scallops (or clams)

¼ C. peanut oil

1 tsp. sesame oil

¼ C. thinly sliced shallot

2 T. peeled ginger, finely chopped

2 T. finely chopped garlic

¼ C. Shaoxing Chinese rice wine or sake

1½ T. red miso

2 T. butter

¼ C. muscovado sugar

½ C. ponzu

Fresh lime juice to taste

1 bunch of cilantro

 

Scrub the scallops well, and soak in cold water to purge sand. Heat the oils in a large pan. Add shallot, ginger and garlic, and cook on medium heat until softened, about 5 minutes. Add rice wine or sake, and bring to a boil for about 2 minutes. Mash miso and butter together and add to the pan, along with sugar and ponzu. Simmer for a few minutes, stirring to dissolve miso. Add scallops. Cover and steam until open, about 1 to 2 minutes. (If the scallops don’t open in that time, they are likely dead and shouldn’t be eaten. Unlike clams, which can take up to 10 minutes to open, singers start to open as soon as they hit the heat.). Add lime juice and chopped cilantro to taste, or dress whole cilantro stems with a little oil and salt, and char them on a plancha or hot griddle. Serve with cilantro stems on top and grilled bread on the side.

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

 

4 (6-ounce) wild-caught salmon fillets

4 bay leaves

1 C. heavy cream

2 T. chopped fresh thyme leaves

2 T. chopped fresh dill

 

Preheat the oven to 400°F.  Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes. Discard the bay leaves and serve, spooning warm cream and herbs over the fish.

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

 

Six 7- to 8-ounce salmon fillets with skin Salt and freshly ground black pepper

12 large sorrel leaves, cut into fine ribbons

1 tsp. chopped garlic

1 C. heavy cream

 

Preheat the oven to 450°F. Arrange the salmon fillets, skin side down, on an ungreased baking sheet. Sprinkle lightly with salt and pepper and bake for 10 to 12 minutes, or just until congealed juices appear as white spots on the surface of the fish. While the salmon is baking, combine the sorrel, garlic, and cream in a heavy-bottomed saucepan and cook over medium-high heat until the sauce is boiling hard and slightly thickened. Remove from the heat. With a long metal spatula, lift the fillets from the baking sheet, leaving the skin behind. Transfer to warm plates, top with sorrel sauce, and serve at once.

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sautéed Salmon with Roasted Beet Thickened Yogurt Salad

1 pound whole salmon fillet
1 bunch red beets with greens
12 oz. yogurt
One clove garlic
Fresh dill, about a T. chopped
A few drops fresh lemon
Salt and pepper to taste
Canola or grapeseed oil
Cheesecloth

Heat the oven to 400 degrees.  Rinse the cheesecloth under cool water. Fold it over one and then a second so you have four layers, and then use it to line a strainer placed over a bowl. Spoon the yogurt into the cheesecloth and set aside to drain. This will take anywhere from two to six hours depending on how thick you prefer it, so it can’t hurt to refrigerate it. Roasting the beets bring out their sweetness, which is essential to this dish. I look for beets with the greens attached because it seems the fresher they are, the sweeter they are. Plus the greens make for an effortless side dish cooked up with chopped onion, seasoning, and olive oil. First, trim the greens leaving a couple inches of the stalk on the beets. Rinse the beets and poke each one with a knife so they can release steam when they roast. Place the beets in an oven-proof container like a ceramic dish or stainless steel pot with a quarter inch of water and cover tightly with a lid or foil. Pop them in the oven, and depending on size they can take anywhere from 45 minutes to 90 minutes or more. Check them in about 40 minutes. They should offer no resistance when you pierce them with a paring knife, otherwise keep roasting. Set aside and cool. This can be done a day in advance, just refrigerate the cooled beets. To assemble the dish make sure the yogurt is nice and thick. It will have lost as least half the water, and will look like soft cream cheese. Peel the beets, the skin will slip off easily with a little help from a knife, and then grate them and set aside. Take a peeled clove of garlic and mince. Add a generous pinch of salt and mash the garlic with the flat side of a chef’s knife by swiveling it back and forth. This method turns it into a paste by drawing out the juices, maximizing the garlic flavor. It’s a great technique for flavoring home-made mayonnaise. Just don’t overdo it! Add the garlic, thickened yogurt, chopped dill and a little salt and pepper to the grated beets. Mix well – it will turn a shockingly bright fuchsia. Taste and adjust the seasonings. It might need a few drops of lemon juice for balance. Then put in a clean container and refrigerate. Meanwhile, pat the salmon dry. If it’s a whole fillet, remove the pin bones with a pair of sturdy tweezers or needle nose pliers. Season the fish on both sides. Meanwhile, place a skillet over medium heat and when hot add a T. of oil. Slip the fish in skin side down and sauté. It should sound like a gentle hiss rather than sputtering and popping. After about 7-8 minutes the side of the fish will start to look cook. Flip the filet. If you want it medium rare, keep it on for 2 minutes more. If you like it cooked most of the way through, about 4 to 5 minutes. Serve on a platter or oval dish with the beet salad spooned around the salmon and garnish the salmon with chopped dill

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

 

4 T. (1/2 stick) butter

4 salmon fillets (6 to 8 ounces each)

1-1/2 tsp. kosher salt

2 large Granny Smith apples, sliced

1/2 C. apple cider

Freshly ground black pepper

In a large skillet over medium heat, melt 1 T. of the butter.

 

Sprinkle the salmon fillets with salt and lay them, skinned side up, in a single layer in the skillet. Let cook, undisturbed, for 5 minutes, or until a crisp, brown crust forms. Do not try to move the salmon too early, or the surface of the fish will tear. Remove the fillets from the pan and add the apples. Stir-fry the apple slices for a moment, arrange the salmon fillets, cooled side up, on top of the apple slices, and pour on the apple cider. Cover and cook for 5 minutes. Transfer the salmon to plates and with a slotted spoon, lift out the apple slices and place them around the salmon. Swirl the remaining 3 T. of butter into the juices left in the pan, whisking to form a smooth sauce. Season to taste with freshly ground black pepper, and pour the sauce immediately over the salmon and apples. Serve at once.

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

 

8 skin-on branzino fillets, 4 oz each

6 T. extra-virgin olive oil

4 T. pitted black olives

1 tsp. dried oregano

2 T. red wine vinegar or balsamic vinegar

¼ tsp. salt

¼ tsp. freshly ground black pepper

10 oz watercress or baby kale

1 C. packed, fresh mint leaves

¼ C. dried goji berries or ¼ C. dried cherries

 

Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours.  While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.

 

4 servings

Calories: 249

Fat: 14g

Fiber: 1g

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

 

4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)

 

Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

 

8 oz linguine

1 T. olive oil

4 T. of light butter

4 cloves garlic, minced

1 tsp. crushed red pepper

1¼ lb. large shrimp

Salt and pepper to taste

1 tsp. dried oregano

4 C. baby spinach

¼ C. Parmesan

2 T. parsley, chopped

1 T. lemon juice

 

In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set aside pasta. In the same pan, heat 1 T. of olive oil and 1 T. of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash

 

1 1/4 pounds large shrimp, peeled and deveined

1 1/2 tsp. smoked paprika

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. olive oil

3 cloves garlic, minced

1 shallot, minced

3 C. baby spinach

1/2 C. fresh basil leaves, chiffonade

1 T. freshly squeezed lemon juice

2 T. freshly grated Parmesan

 

1 (2-3 pounds) spaghetti squash

2 T. olive oil

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands. Season shrimp with paprika, salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through, and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice, season with salt and pepper, to taste. Serve immediately, topped with shrimp and garnished with Parmesan, if desired.

Scallops with Prosciutto, White Beans and Tomatoes

Scallops with Prosciutto, White Beans and Tomatoes

Scallops with Prosciutto, White Beans and Tomatoes

 

2 lb. grape tomatoes

1 garlic clove

2 red chilis dried

6 anchovies

19 oz cannellini beans canned

1 lemon

4 T. olive oil divided

8 prosciutto slices

16 sea scallops

salt

pepper

 

Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Mash anchovies with a fork. Rinse and drain beans. Juice lemon. Preheat oven to 475°F/245°C. Scatter tomatoes on a baking sheet, drizzle with 1 T. of olive oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange prosciutto slices in a single layer on the other. Roast for a further 10 minutes to crisp prosciutto. Remove from oven and set aside. In a skillet over medium-high heat, heat 1 T. of olive oil. Add garlic, chilies, and mashed anchovies. Sauté for 1 minute, then add beans and 1/2 cup/125 mL water. Mash beans coarsely as they warm through. Remove from heat, add a drizzle of olive oil, and season with salt and pepper. Set aside.

In another skillet, heat 1 T. of olive oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes. To serve, arrange tomatoes, two slices of prosciutto, and beans on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more olive oil and season with salt and pepper.