Category: Seafood

Pesto Salmon and Potatoes

Ingredients

  • 1 pound new potatoes, halved
  • 1 bunch fresh basil leaves, plus more for serving
  • 1/4 cup hazelnuts
  • 1 clove garlic
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 lemon, plus wedges for garnish
  • Kosher salt and freshly ground pepper
  • 2 tablespoons plain low-fat yogurt
  • 4 6 -ounce skinless wild salmon fillets
  • 2 tablespoons grated pecorino cheese
Directions

  • Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer’s instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
  • Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
  • After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.

Shrimp Scampi with Garlic Toasts

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, chopped
  • Kosher salt
  • Pinch of red pepper flakes
  • 8 1/2 -inch-thick slices crusty bread
  • 1 1/4 pounds large shrimp, peeled and deveined, tails intact
  • 3/4 cup dry white wine or low-sodium chicken broth
  • Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh chives
Directions

  • Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
  • Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
  • Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.

Blackened Tuna

Ingredients

  • 1 1/2 pounds fresh tuna steaks, 1 inch thick
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
Directions

  • Generously coat tuna with Cajun seasoning.
  • Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.