|
Ingredient |
Quantity |
Comments |
|
Fish, Sea Bass |
2 |
lb piece, 3x3x14 |
|
Ginger |
1 |
1" piece fresh, peeled and sliced |
|
Olive Oil |
2 |
T |
|
Pepper |
2 |
tsp cracked pink, green & black |
|
Salt |
2 |
c coarse sea |
| Use tweezers to remove any bones from fish. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with s&p. In heavy skillet, heat oil and 1T butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 min, or until skin is golden. Add herbs, wine and lemon juice. Turn fish over and cook 2 min more, or until just cooked through. |
| Herbs | 0.33 | c mixed fresh, chopped |
| Fish, Sea Bass | 2 | fillets w skin (each about 7 oz) |
| Olive Oil | 1 | tsp |
| Butter | 1.5 | T unsalted |
| Wine, White | 0.33 | c dry |
| Lemon Juice, Fresh | 1 | t |
| Seafood a la Paige | Serves | 2 |
| Sauté shallots until translucent, then add lightly floured shrimp and scallops. Cook about 5 min, then deglaze pan w sherry and lemon juice. Add cooked tortellini and toss. Add cream and tomatoes. Reduce slowly by half. Finish w whole butter and thyme. Sprinkle w zest. Serve in soup bowls. |
| Olive Oil | 1 | oz |
| Shrimp | 10 | large |
| Scallops | 14 | large sea |
| Pasta, Tortellini | 0.33 | lb cooked cheese |
| Tomato | 1 | diced |
| Heavy Cream | 2 | c |
| Lemon Juice, Fresh | 2 | T |
| Shallot | 2 | oz chopped |
| Thyme | pinch |
| Butter | 2 | tsp |
| Lemon Zest | of 2 lemons |
| Wine, Sherry | 2 | T |
| Seafood Bake | Serves | 4 |
| Mix all ingredients but crumbs, butter and paprika. Pour into greased 1.5 qt baking dish. Sprinkle w crumbs and paprika. Dot w butter. Bake 20 min at 375. |
| Crab | 0.5 | lb |
| Shrimp | 0.5 | lb, chopped |
| Sour Cream | 0.5 | c |
| Mayonnaise | 0.5 | c |
| Onions, Green | 0.5 | c chopped |
| Onion | 0.25 | c chopped |
| Celery | 1 | c chopped |
| Salt |
| Pepper |
| Worcestershire Sauce | 2 | tsp |
| Crumbs, Bread | 1 | c |
| Paprika |
| Butter |
| Seafood Stir Fry w Saffron | Serves | 4 |
| Sauce: combine undrained tomatoes, parsley, cornstarch, thyme, lemon zest, rosemary, saffron and salt to taste. For seafood: Preheat wok. Add oil. (add more as necessary) Stir fry garlic 15 sec. Add shrimp. Stir fry 4-5 min. Remove. Stir fry scallops 2-3 min. Remove. Stir sauce. Add to wok. Cook and stir until bubbly. Cook and stir 2 min more. Return seafood to wok. Cover and cook 1 min or until heated through. Serve over rice. |
| Shrimp | 1 | lb |
| Scallops | 8 | oz bay |
| Tomato | 1 | 14.5 oz can |
| Parsley | 2 | T snipped |
| Cornstarch | 1 | T |
| Thyme | 0.5 | tsp dried |
| Lemon Zest | 0.5 | tsp |
| Rosemary | 0.25 | tsp crushed |
| Saffron | 0.125 | tsp ground |
| Vegetable Oil | 1 | T |
| Garlic | 1 | clove, minced |