Category: Seafood

Ingredients:

Coarse salt
2 whole lobsters (1 1/4 pounds each)
1/2 cup dry white wine
1/2 cup fresh orange juice (from 2 oranges)
1 shallot, minced (about 1/4 cup)
6 whole black peppercorns
1 1/2 sticks unsalted butter, cut into tablespoons
1/3 cup cold heavy cream
Freshly ground white pepper
Fresh lemon juice, plus lemon wedges

Directions:

Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.

Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.

Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.

Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.

Ingredients for the Tilapia:

2 filets of tilapia
½ cup cold buttermilk
¼ cup cornstarch
¼ cup tapioca flour
½ cup canola oil
Ingredients for the Ranch Dressing:

½ cup mayonnaise
¾ cup buttermilk
¼ cup lemon juice
1 tablespoon Dijon mustard
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tarragon, minced
2 tablespoons parsley, minced
2 tablespoons dill, minced
Ingredients for the Salad:

6 slices bacon
4 cups romaine lettuce, chopped
½ cup cherry tomatoes, halved
2 hard boiled eggs, chopped
12 very thin slices red onion, divided
1 scallion, very thinly sliced
2 lemon wedges
Salt and pepper

Directions:
Preheat oven to 375° F. Season both sides of the filets with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper and place in a large dish or Ziploc bag with the buttermilk, coating them all around. Let marinate for 15 minutes, but note that the acid in the buttermilk will start cooking the fish if left too long.

Line a baking sheet with tin foil and place a cooling rack on top. Lay bacon on the rack, ensuring none of the pieces are overlapping, and bake for 15 minutes. If you don’t have a rack, just place the bacon directly on the tray. Remove from the oven and drain on paper towel. When cool, crumble into bite-sized pieces.

Combine cornstarch and tapioca flour in a high-sided dish. Remove the filets from the buttermilk, one at a time, draining off any excess and place them in the flour mixture.

Coat filets well on all sides by flipping them in the flour mixture several times. Heat a large heavy-bottomed sauté pan over medium-high heat and add the canola oil. There should be enough oil to cover the bottom of the pan by ¼ inch. Once the oil is very hot (it should look liquid and be shimmering, almost smoking but not quite), add the fillets and cook until golden brown and crisp, about 2-3 minutes. Do not overcrowd your pan.

There should be approximately 2 inches around each filet. If the pan is too small, cook the tilapia in batches. Gently turn fish over and cook until the other side is golden brown and crispy on the outside and warm and flakey on the inside, about another 2-3 minutes. Combine all ingredients. Taste, and season with salt and freshly ground black pepper as needed.

Season all of the salad ingredients (except the bacon) with salt and freshly ground black pepper to taste. Arrange the lettuce on two plates. Layer the tomatoes, hard boiled eggs, red onion, scallions, and bacon over the lettuce. Top with the crispy tilapia and drizzle with ranch dressing. Season with salt and pepper as needed.

Ingredients:

4 Ahi Tuna Steaks (6 ounces each)
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 tsp salt
freshly ground pepper
2 tbsps vegetable oil
2 avocados (sliced thin)
Salad greens
Wasabi Mayonnaise
Anago sauce

Cooking Directions

Wasabi Mayonnaise
2 tbsps wasabi powder
2 tbsps water
1/2 cup mayonnaise

(Mix the wasabi powder with the water until it forms a paste. Mix with the mayonnaise )

Anago Sauce
6 tbsps soy sauce
4 tbsps mirin
2 tbsps brown sugar

(Combine ingredients in a small saucepan and bring to a boil. Let boil for a minute and reduce to simmer until slightly thickened. Let cool)

Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle. Set one or tow steaks into the pan. Sear for less than a minute on the flat sides and while gently holding the steaks with tongs, sear for 20 seconds on the short sides. Remove to cutting board and slice the steaks into 1/2-inch thick pieces at an angle or leave whole if you prefer. Set avocado slices on a bed of salad greens and then place tuna steak(s) on top. Drizzle with wasabi mayonnaise and anago sauce over the fish and serve.

INGREDIENTS:

6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
Pinch sugar
Coarse salt and ground pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread (about 1 ounce each), torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard

DIRECTIONS:

Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

Ingredients:
2 5-6 ounce swordfish steaks
2 tablespoons olive oil
ground coriander
salt and pepper
handful of cilantro leaves, coarsely chopped
2 tablespoons of butter at room temperature
1 lime
Directions:
Preheat grill (or pan) to medium-high heat. Brush both sides of the swordfish steaks with olive oil then sprinkle salt, pepper and ground coriander on each side. Grill the steaks until cooked through, about 3-4 minutes on each side, depending on the thickness of the steaks. Remove the steaks and top with a dab of room temperature butter, coarsely chopped cilantro leaves and a spritz of lime juice.

Serves 4

Ingredients:

• 4 (6 to 8 oz.) pieces of salmon, grilled just until flaky
• 4 cups cooked spaghetti or linguini noodles (cooked according to package directions)
• 2 cups freshly grated Parmigiano Reggiano cheese
• 4 Tablespoons capers
• Your favorite Scampi Sauce OR homemade scampi sauce (recipe below)
• Lots of fresh lemon wedges for squeezing over the top of the fish
• Fresh basil and lemon thyme sprigs
• Sea salt and freshly ground pepper, to taste

Homemade Scampi Sauce Ingredients:

• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 2 Tablespoons finely chopped green onion
• 3 teaspoons freshly minced garlic
• 1/3 cup dry white wine
• 2 to 3 Tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 Tablespoons finely chopped fresh parsley

Preparation:

Heat butter and olive oil in skillet over medium heat. Add onion and garlic. Cook for one minute or just until the onion and garlic is lightly golden and fragrant. Add the white wine and lemon juice. Cook for 1 to 2 minutes or until sauce has slightly thickened. Remove from heat. Stir in lemon zest and parsley.

To serve:

For each serving: Place 1 cup of noodles in each of 4 serving size pasta bowls. Top with some of the scampi sauce, a generous amount of fresh Parmesan cheese, a piece of grilled salmon, 1 Tablespoon of the capers, fresh basil and thyme sprigs, salt and pepper, and a few lemon wedges for squeezing over the fish.

Ingredients:

2 whole rainbow or brook trouts, scaled and gutted
1 large lemon, thinly sliced
4 thinly sliced garlic cloves, or much as desired
sea salt
freshly ground black pepper corns
splash of white wine, optional
good quality extra virgin olive oil

Directions:

1. Pat dry trout, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside.

2. Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trouts on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic added to the pan. Fry/cook the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.

Serve with side dish of your  choice. By the way, this cooking technique and ingredients taste great with other whole fish too. Enjoy!

Serving Suggestions:
Extra lemon, if desired.
Steamed rice, garlic creamed spinach, or fresh green salad.

INGREDIENTS:

INGREDIENTS

• 5 tbsp extra-virgin olive oil (divided)
• 2 tbsp fresh lemon juice
• 1 1/2 tsp water
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1/2 tsp crushed red pepper
• Kosher salt or sea salt
• freshly ground black pepper
• 1/3 cup chopped flat-leaf parsley
• 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)

DIRECTIONS

1. Preheat oven to 450°F and place rack in the middle of the oven.
2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, shallot, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri sauce stand for 20 minutes.
3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.  Place both fillets in the skillet and pan-sear for 5 minutes.   Flip the fillets over and place in the oven.   Bake for 6 minutes or until fillet is fully cooked through.
5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.

• 1lb cod fish fillet
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2 tablespoons lemon juice
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• paprika

Directions:

If fish fillets are large, cut into serving pieces.
Mix butter and lemon juice.
In another bowl, mix flour, salt and white pepper.
Dip fish into butter mixture; coat fish with flour mixture.
Place fish in ungreased square baking dish, 8x8x2 inches.
Pour remaining butter mixture over fish; sprinkle with paprika.
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.