Kristen's Recipes

4 stalks fresh lemongrass

3/4 C. grapeseed oil or canola oil

1/2 C. fresh flat-leaf parsley

1 tsp. finely rasped (see cooks’ note, below) or 1/2 tsp. finely grated lime zest (from 1 lime)

1 C. panko (Japanese bread crumbs)

1/2 tsp. kosher salt

 

For apple pearls

2 tart firm-fleshed apples such as Pink Pearl, Pink Lady, or Gala

1 tsp. fresh lemon juice

1 tsp. grapeseed oil or canola oil

 

For butter sauce

1/4 C. finely chopped shallot (1 large)

3 whole black peppercorns

3 whole pink peppercorns

1 bay leaf (not California)

1 1/3 C. Mosel Riesling (Kabinett quality)

2 T. heavy cream

1 1/4 sticks (10 T.) cold unsalted butter, cut into 1/2-inch cubes

1/4 tsp. kosher salt, or to taste

1/8 tsp. black pepper, or to taste

 

For fish

4 (12-oz) rainbow trout, cleaned, boned, and head removed, leaving rest of fish whole

 

Prepare lemongrass oil and gremolata crumbs: Discard 1 or 2 outer layers from lemongrass and trim root end. Mince lower inch of stalks for gremolata crumbs (3 to 4 T.). Thinly slice enough from remaining lower end of stalk to measure 1/4 C., then finely chop for butter sauce.  Cut remainder of stalks, except reedy branches at top, into 1/2-inch slices, then purée with oil in a blender until smooth, 2 to 3 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then discarding them.  Blend 1/3 C. lemongrass oil with minced lemongrass (for gremolata), parsley, and zest in cleaned blender until parsley is minced, about 30 seconds. Transfer to a bowl and add panko and salt, stirring until crumbs are bright green, then spread gremolata crumbs in a shallow (1-inch-deep) baking pan.  Prepare apple pearls: Peel apples and cut out as many pearl-size balls as possible using melon-ball cutter. (Alternatively, cut apples into 1/4-inch dice.) Drop balls as cut into a small shallow baking pan and toss first with lemon juice, then with oil.  Preheat oven to 350°F.  Make butter sauce: Simmer chopped lemongrass, shallot, peppercorns, bay leaf, and wine in a 2-quart heavy saucepan over moderately low heat until reduced to about 1/2 C., 10 to 15 minutes. Pour through fine sieve into a bowl, pressing on solids, then discarding them.  Return wine to saucepan and stir in cream. Bring to a simmer over moderately low heat and whisk in butter, a few pieces at a time, adding new pieces before previous ones have completely melted. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in salt and pepper. Keep warm, covered, off heat.  Bake gremolata crumbs and apples: Bake gremolata crumbs in upper third of oven, stirring occasionally, until crisp but still green (not golden), 8 to 10 minutes.  Bake apples in lower third of oven until just heated through, about 5 minutes.  Cook trout while gremolata and apples are baking: Open trout like a book so that they lie flat, then pat dry and season both sides with salt and pepper. Heat 1 1/2 T. lemongrass oil in each skillet over moderately high heat until hot but not smoking. Slide 2 butterflied trout, skin sides down, into each skillet (they will fit better if you alternate them head to tail; don’t worry if edges of fish go up sides of skillet slightly). Reduce heat to moderate and cook until only a patch of pink flesh remains in center of each fillet, 7 to 12 minutes (fish will continue to cook from residual heat; do not turn over).  Carefully lift 1 trout with a slotted spatula, then rest spatula (with fish) on paper towels and blot both sides of fish lightly. Transfer fish to a plate, placing it off-center. Repeat with remaining trout. Spoon about 1/4 C. gremolata crumbs on 1 side of each fish, letting excess spill onto plate. Gently fold other side of fish over crumbs and pour butter sauce around it. Scatter apple pearls on top and sprinkle dish with more gremolata crumbs.

 

 

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1.5 lb. swordfish steak, rinsed and patted dry

1 T. fresh rosemary, finely chopped

1 tsp. fresh thyme, chopped

½ lemon, juiced

1 T. olive oil

¼ cup of white wine, such as Pinot Grigio

1 T. unsalted butter

1 clove of garlic, minced

Pinch of salt

Pinch of cracked black pepper

 

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish. Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers. Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes. Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.

 

 

2 T. pomegranate juice

1 T. olive oil

1 T. fresh lemon juice

1 tsp. sugar

1 small shallot, minced

1 tsp. Dijon mustard

Salt and freshly ground pepper to taste

 

Salad:

2 C. watercress, cleaned and stemmed

1/2 C. pomegranate seeds (about 1 pomegranate)

1/2 C. diced orange sections (about 1 orange)

1/4 C. chopped green onions

1/4 C. toasted pine nuts

 

Shrimp:

1/2 T. paprika

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. salt

12 large shrimp, peeled and deveined

1 T. olive oil

 

Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)  Combine all ingredients for salad.  Combine the spices for the shrimp in a large zipper-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.  Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done. Toss the salad with vinaigrette, divide onto two plates, top each with six shrimp and serve immediately.

 

 

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4 6-ounce halibut fillets

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 cup dry white wine

2 tablespoons unsalted butter

1 1/2 tablespoons capers, drained and rinsed

1/2 cup halved cherry tomatoes (quartered if they’re big)

1/4 cup torn fresh basil, plus a handful of small leaves for garnish

 

In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don’t allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside. Preheat the oven to 400 degrees F. Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine, and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute. Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

 

Yield: 4 servings

Calories: 303

Fat: 17g

Fiber: 1g

 

 

 

4 large fingerling potatoes

2 T. extra-virgin olive oil

Salt and pepper

2 T. chopped fresh tarragon leaves or 2 tsp. dried

2 T. chopped fresh chives or 1 tsp. dried

2 T. chopped fresh flat-leaf parsley

Fish:

1 3/4 to 2 lb. thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)

1/2 lemon, juiced

Salt

Extra-virgin olive oil, for drizzling

1/2 pint whole grape tomatoes

 

Broth:

1/2 C. flat-leaf parsley, a couple of handfuls

1/4 C. mint leaves, a handful

1 C. chicken stock

1 small shallot or 1/2 large shallot, coarsely chopped

Salt and pepper

4 T. light in color and weight olive oil or vegetable oil, for frying

4 cloves garlic, gently cracked from skin and very thinly sliced

 

 

Preheat oven to 400 degrees F.  Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.  Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.  Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.  When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.  Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.  Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.  Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.  When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.  Pour warm pesto broth onto each dinner plate. Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve.

 

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1 1/2 lb. thick, skinless Bluefish fillets, cut into 4 pieces

2 medium onions, halved through the root and sliced thin

2 bay leaves

3/4 tsp. minced fresh oregano leaves plus sprigs for garnish

2 tsp. red-wine vinegar

24 paper-thin lemon slices

salt and pepper to taste

 

Preheat oven to 450 degrees. Heat the olive oil in an ovenproof skillet just large enough to hold the Bluefish over moderately high heat until hot but not smoking. Stir in the onions, bay leaves, and oregano leaves, and cook, stirring frequently, until the onions are golden, about 15 minutes. Stir in the vinegar, season with salt and pepper, and cook for 1 minute longer. Lay the Bluefish fillets on top of the onions, arrange the lemon slices on the Bluefish, and sprinkle with salt and pepper. Bake the Bluefish until it is just cooked through (it will be white throughout, test it with a paring knife), about 15 minutes, depending on the thickness of the fillets. Place the onions on a serving plate, top with the Bluefish fillets, garnish with oregano sprigs, and serve hot.

 

 

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Salt and freshly ground pepper

6 T. unsalted butter

2 T. olive oil

3 dozen bay scallops, cleaned

Juice of 1 lemon

4 clementines, peeled and segmented

Julienned zest of 4 kumquats

3 T. capers, rinsed and drained

2 T. flat-leaf parsley

 

Bring a saucepan of salted water to a boil. Add the cauliflower and cook until tender, about 8 minutes. Drain well. Put the cauliflower into a food processor and puree until smooth. Season with salt and pepper, add 3 T. of butter and process for 10 more seconds. Keep warm. Warm the remaining butter and the olive oil in a large non-stick skillet over high heat. Season the scallops and slip them into the pan. Cook until they are golden and start to caramelize on the edges, 4 to 5 minutes. Meanwhile, mount some cauliflower puree in the center of four warm plates and equally divide the bay scallops on top.  Deglaze the pan with the lemon juice. Add the clementines, kumquat zest, capers and parsley to the pan. Season with salt and pepper and cook until heated through. Spoon the clementine-kumquat mixture over the top and serve immediately. Enjoy!

 

 

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1 tsp. paprika

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

16 oz Monkfish fillets cut into about 20 “scallop sized” pieces

10 strips of bacon cut in half

2 T. Mayo

2 tsp. prepared horseradish

1 tsp. Dijon Mustard

2 T. butter

2 C. sugar snap peas

 

Soak wooden skewers for 30 minutes beforehand. Mix the first 6 spices up in a small bowl. Lightly dust the fish with this. It should enhance the flavor but too much will overwhelm the delicate Monkfish. Wrap each piece of fish with bacon and circle the piece only once. Overlap just a bit. Trim excess bacon. Skewer through the overlapped portion and do not have too much extra. Place on a hot grill and sear each side, depending on the temperature 2 minutes per side should do it. Can be done on the stove top or even the oven for that matter. Mix the mayo, horseradish, mustard and about a tsp. of the spice mix together in a small bowl. For the peas, blanch in boiling water for about 30-60 seconds then remove them to a bowl of ice water. In a sauté pan melt the butter over medium heat and add the well drained peas. Warm through but do not brown. Divide peas to 4 plates. Top each with bacon wrapped monkfish and place a small amount of the Aioli on each piece of fish.

 

 

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1 C. mayonnaise, divided
1/4 C. finely chopped fresh Italian parsley, divided
1 T. fresh squeezed lemon juice
2 tsp. finely minced capers
3 cloves garlic, finely minced, divided
6 T. Kowalski’s Extra Virgin Olive Oil, divided
1 lb. halibut (or other firm white fish) fillet(s)
2 C. Italian seasoned breadcrumbs, divided
1 C. chopped green onion
2 T. flour
1 ½ tsp. fresh grated lemon zest
3/4 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
2 eggs, lightly beaten

In a small mixing bowl, combine 1/2 C. mayonnaise, 1 T. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 T. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1″ thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 C. breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3″ across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.

1 C. brown or green lentils
2 C. chicken broth
4 salmon fillets (6-ounces each), about 1 1/2-inches thick
1/2 tsp. salt
2 T. Green Jalapeño Pepper Sauce, divided
2 T. olive oil
1 celery stalk, diced
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, peeled and diced
2 scallions, sliced
2 cloves garlic, minced

Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl. Meanwhile, preheat oven to 450ºF or preheat grill. Brush salmon fillets with salt and 1 T. TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork. As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 T. of TABASCO® Green Sauce into cooked lentils. Toss to mix well. To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.

1 lb. medium asparagus
3 tablespoons olive oil
2 lb. large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean). Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.) Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute. Serve scallops topped with asparagus and sauce.

Salt
8oz. Ziti
1 T. EVOO
½ C. thinly sliced Onion
4oz. Smoked Salmon, cut into slivers
1 T. Lemon Juice
1 T. drained Capers
¼ C. chopped Parsley
¼ C. Sour Cream or Heavy Cream
Pepper

Bring large pot of water to a boil over high heat. Add salt and stir in ziti. Reduce heat to medium high and cook until al dente. Meanwhile place oil in a large skillet over medium high heat. Add onion and reduce heat to medium. Cook, stirring, until onion begins to soften. Add salmon and cook, stirring, another minute. Add remaining ingredients except pepper and cook the sauce, still stirring, until it just thickens, as little as 30 seconds. Do not boil. Turn off heat. Drain ziti and transfer to serving plates. Top pasta with a spoonful of sauce and a grinding of black pepper.

4 (4-5oz) tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 T. olive oil
1 1/2 T. honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder

1/2c flour
1/4 tsp. salt
1/4 tsp. pepper
1-2 T. olive oil

2 tsp. salt
2 tsp. paprika
1 ½ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sugar
¼ tsp. cayenne
¼ tsp. oregano
4 medium potatoes, washed and left unpeeled.

Olive oil

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate for 45 minutes. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 T. olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Serve with lime wedges.

Combine all spices in a bowl. Slice potatoes into 1/2 inch thick slices. Toss with spices and 1-2 T. olive oil. Stir to coat well. Spread fries across a baking sheet sprayed with nonstick spray. (If using all four potatoes at once, you will need two baking sheets). Bake at 400 degrees 15-25 minutes (depending on how crispy you like them). If you remember, toss potatoes halfway through the cook time.

12 large, fresh scallops, dry packed
6 scallop shells or shallow gratin dishes
1 pound button mushrooms
1 shallot, minced
1 tsp. fresh thyme, minced
1 tsp. butter
2 C. fish stock
1 tsp. fresh lemon juice
1/2 C. heavy cream
1/2 C. bread crumbs, sautéed gently in 1 tsp. butter
Salt and pepper, to taste
1 tsp. minced chives, for garnish

Bring the fish stock to a gentle simmer. Poach the scallops for 1 minute, remove and cut the scallops into quarters. Reduce the fish stock by half, add the cream and simmer for two minutes; remove from the heat. Slice the mushrooms and sauté gently in 1 tsp. butter with the thyme and shallot. (The mixture should slowly dry out rather than brown). Combine the scallops, mushrooms and cream sauce. Season with salt, pepper and lemon juice. Distribute the mixture evenly between the six shells. Add a sprinkling of the buttered bread crumbs. Run under the broiler until the mixture is brown and bubbly. If you’re fancy, mound a little rock salt on six plates to hold the shells. Garnish with the chives and fresh pepper.

Box of couscous
1 T. olive oil
1 large yellow onion, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 red bell pepper, diced
3/4 C. golden raisins
1 28 oz. can whole tomatoes, drained and roughly chopped
1 lb shrimp, peeled and deveined
2 tsp. ground cumin
1 tsp. ground cinnamon
1 lemon

Prepare the couscous according to package directions. Meanwhile, in a large skillet, over medium heat, heat the oil. Add the onion, salt and 1/8 tsp. of the pepper. Cover and cook until the onion is softened, 5-7 minutes. Add the bell pepper and raisins and cook another 4 minutes. Add the tomatoes and cook for 3 minutes. While the vegetables are cooking, place the shrimp in a bowl and sprinkle with the cumin, cinnamon and the remaining black pepper. Squeeze the lemon over the top and stir to combine. Add the shrimp (but not the liquid) to the vegetable mixture. Cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Fluff the couscous with a fork and serve with the shrimp mixture on top.

12 oz. medium egg noodles
2 medium leeks, trimmed and cleaned, cut in half lengthwise and widthwise
2 Belgian endives, cut in half lengthwise
1 T. butter plus 1 T. olive oil
1 zucchini, cut into 2-3 inch matchsticks
1 carrot shaved with a peeler
1 quart chicken broth
1-1/2 lb. salmon fillet, skinned, cut into 4 serving portions
1/2 lb. shrimp, cut in half
Palmful fresh mint

Cook the noodles in plenty of salted water until just al dente. Drain and keep warm off the heat. Brown the leeks and the endive, cut side down, in the butter and oil in a very large pan. Remove veggies to a plate. Now add the carrot and zucchini and brown them in a bit more butter. Return the leek and endive to the pan and add half the chicken broth. Bring to a boil and cover. Reduce to a simmer and cook for 15-20 minutes, until the veggies are tender to the sharp tip of a knife. Now nestle the salmon and shrimp into the veggies and dot with the mint. Pour in the remaining chicken broth and return to a gentle boil. Cover and reduce to a simmer. Cook 5 more minutes. Assemble the noodle bowl by laying down a bed of noodles in 4 or 5 wide soup bowls. Place a portion of the poached salmon, shrimp and veggies on top. Ladle about a cup of broth on top. Garnish with lemon slices, more fresh mint and toasted sesame seeds.

1.5 lb uncooked prawns
Salt and pepper
Olive oil

Roasted garlic-cilantro sauce:
1 small head garlic, top trimmed off
1 cup chopped fresh cilantro leaves
1 lime, juice of
1 T. dry white wine
3 T. olive oil
2 T. chili sauce (or 1 T. dry chili flakes)

Preheat your oven to 400 degrees F. Peel, devein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some char, but be careful not to overcook the prawns. Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner; or simply as a party appetizer. Enjoy!

2 lb. parsnips, peeled and cut into 1-inch lengths
Kosher salt
6 T. unsalted butter, at room temperature
1 C. all-purpose flour
Eight 6-ounce flaky white fish fillets with skin, such as red snapper, sea bass or cod
Freshly ground pepper
Balsamic-Glazed Red Onions, for serving

In a large saucepan, cover the parsnips with cold water. Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes. Drain the parsnips well, reserving 1/2 C. of their cooking liquid. In a food processor, pulse the parsnips until coarsely chopped. Add the reserved cooking liquid and 2 T. of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm. Note: I didn’t add all of the reserved liquid to the parsnips. I didn’t think the puree needed that much. Put the flour in a shallow bowl. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour. Melt 2 T. of butter in each of 2 large nonstick skillets. Add 4 fillets to each skillet, skin side down. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes. Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

Balsamic-Glazed Red Onions

2 T. unsalted butter
2 T. extra-virgin olive oil
2 large red onions, halved and thinly sliced
1 C. water
1/2 C. balsamic vinegar
3 T. sugar
1 rosemary sprig
Kosher salt

In a medium saucepan, melt the butter in the olive oil. Add the onions and cook over moderate heat until softened, about 7 minutes. Add the water, balsamic vinegar, sugar and rosemary and season with salt. Cover partially and simmer over low heat until tender, about 30 minutes. Uncover the onions and simmer until the juices are syrupy, about 15 minutes longer. Discard the rosemary and serve warm. The onions can be refrigerated overnight. Reheat gently.

4 ounces rice vermicelli or rice stick noodles
1/4 C. plus 1 T. canola oil
1 large jalapeño, seeded and minced (optional, if you can’t tolerate them)
1 garlic clove, minced
1/4 C. minced fresh ginger
1 large shallot, thinly sliced
1/2 tsp. Madras curry powder
2 T. Asian fish sauce
2 T. fresh lime juice, plus wedges, for serving
1 small red bell pepper, thinly sliced
3 T. chopped cilantro, plus leaves for garnish
1 small onion, minced
One 14-ounce can diced tomatoes, drained
1/2 tsp. crushed red pepper
2 T. light brown sugar
2 T. rice vinegar
Salt and freshly ground pepper
Four 6-ounce center-cut salmon fillets, with skin

Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened. Meanwhile, in a small skillet, heat 2 T. of the oil. Add the jalapeño, garlic and 2 T. of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan. Drain the vermicelli and shake dry. Cut into 4-inch lengths (more or less) and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well. In a small saucepan, heat 2 T. of the oil. Add the remaining 2 T. of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper. In a skillet, heat the remaining 1 T. of oil over high heat until the skillet is hot. Season the salmon with salt and pepper; add to the skillet, skin side up. Cook over medium-high heat for about 3-4 minutes. Turn the fish over, skin side down, and continue to cook for another 3-5 minutes, checking with the tip of a knife inserted into the fish, to check that it’s not overcooked. You should only cook the fish until it’s slightly translucent in the center. Once it is (and the thickness of your fish will determine that), remove it from the heat. Note: If you’re more comfortable broiling your fish, feel free to do so. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.

1 pound tilapia fillets, or other thin fish fillet
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1-inch piece fresh ginger, grated (about 1 tablespoon)
1 jalapeño pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce (or gluten-free tamari)
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish. Combine the garlic, grated ginger, chopped jalapeño, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Process until blended. (Alternately, you can finely chop or mash the garlic, ginger, jalapeño and cilantro in a mortar and pestle, then whisk together with the liquid ingredients.) Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Yield: 2 Servings
Calories 268
Fat: 6.2g
Fiber: 0g

Mussels in shell- 3 lb.(about 50 mussels) scrubbed clean with cold water and beards removed
2 Poblano peppers (1 C.) – roasted with skin, seeds and stems removed
8 oz. Gruyere cheese, grated
1 C. heavy cream
12 slices bacon, cooked crisp and diced

Mussel Preparation: Place cleaned mussels in an 8 quart pot. Pour in enough water to cover mussels. Place lid on pot and bring to boil cooking mussels until shells fully open. Turn heat off and pour mussels into colander and rinse with cold water. Separate mussels from shells. Pull mussel shells in half and place one mussel in each shell on cookie sheet (if mussels are big cut them in half and place 1/2 in each shell). Heat cream over low-medium heat in double boiler until hot. Whisk in shredded cheese until melted keep warm. Preheat oven to broil. Process bacon and pepper in food processor until minced. Place a dime size portion of bacon/pepper mix on each mussel and broil for 4-5 minutes until hot. Spoon a tsp. of cheese sauce over mussels and serve.