Gail South

 Amberjack, Grilled w Country-style Dijon Cream Sauce​

​Combine steak seasoning and tarragon in a small bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat fillets with cooking spray, and rub with seasoning mixture. Add fish to pan. Cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. While fish cooks, grate 1 teaspoon rind from lemon; squeeze juice to measure 1 tablespoon. Place 1 fillet on each of 4 serving plates. Drizzle fillets evenly with lemon juice, and top with a dollop of Dijon Cream sauce.

​2 teaspoons salt-free steak grilling blend 
1 1/2 teaspoons chopped fresh tarragon
Cooking spray
4 (6-ounce) amberjack fillets (about 3/4 inch thick)
1 lemon

Asparagus w Shrimp    Serves 4

Blend all ingredients, saving some asparagus tips for garnish. Bake in an oiled 9"X12" pan 30 min at 375 (or bake in individual ramekins). Garnish w blanched tips. Leftover rice may be added.

Pepper, Green   0.5 c chopped

Onion   2 T chopped

Asparagus   1.5 c fresh

Mayonnaise   1 c

Salt

Shrimp   1.25 c

Worcestershire Sauce   0.25 tsp

Soup, Cream of Shrimp   1 can

Bass, Chilean Sea w Mediterranean Rub   Serves 4

Rub: combine all but fish and oil. In small skillet, place over low heat for 3 min to toast lightly. Cool. Rinse fillets and pat dry. Lightly spray w olive oil, then sprinkle 1.5 tsp rub on each. Grill over Direct Medium heat until fish is opaque, 6 min., turning once halfway through grilling.

Fish  4  Chilean sea bass fillets (@.25 lb)

Garlic   1.5t sp dried flakes

Lavender   1 tsp dried 

Bluefish Cakes

Mix, shape into patties, and sauté.

Fish, Bluefish

Egg

Onion, chopped

Parsley

Bread Crumbs

Mayonnaise

Calamari,​ Stuffed 

​Pulse breadsticks in food processor with plenty pf black pepper until it forms coarse crumbs. Measure 1.25 c. Pulse squid tentacles in food processor to chop fine and then dry thoroughly with paper towels. In large skillet, heat 1/4 c olive oil over medium heat. When shimmering, add squid tentacles and spread them out. Sear until golden, about 5 min., then add butter, red-pepper flakes and garlic. Cook, stirring, until the garlic just starts to color, about 1 minute. Add shrimp, season w/ s&p, and cook until just pink, about 2 min. Add wine, and simmer for 1 min. Turn off the heat, and stir in the crumbs and lemon zest. Allow to cool slightly. Stuff each squid body with filling, leaving space at top and bottom for stuffing to expand. Secure tops with toothpicks, and season w s&p.  Make the sauce: in a wide, deep pan, warm 1/4 c olive oil over medium. Add red-pepper flakes and garlic and cook until fragrant and just beginning to color. Stir in tomatoes and season w s&p. Bring to boil, then simmer 15 minutes. Add calamari and any extra stuffing, and bring back to a very gentle simmer. Cover pan and simmer 45 min, stirring occasionally and adjusting heat to make sure sauce maintains a lazy bubbly. Garnish with parsley. Serve with bread or pasta.

For the calamari:

     Breadsticks     4-5 oz 
     Squid     1.5 lb large, cleaned, bodies and tentacles separated
     EVOO     1/4 c
     Butter     1.5 T unsalted
​     Garlic     5 cloves chopped
     Red pepper flakes
     Shrimp     3/4 lb cut into 1/2" pieces
     Dry White wine     1/4-1/2 c
​     Lemon zest     1/2 tsp finely grated
For the sauce:
     EVOO     1/4 c
     Garlic     4 cloves, crushed
     Red pepper flakes
     Crushed tomatoes     56 oz canned
     Parsley     1 bunch, chopped

Ceviche

Cover fish w lime juice. Refrigerate 4 hours. Drain. Mix remaining ingredients and toss w fish. Garnish w cilantro.

Fish   1.5 lb

Lime Juice  fresh

Olive Oil   0.5 c

Onion   0.25 c chopped

Chili Peppers   2 T

Garlic   1 clove, minced

Pepper, Green   0.25 c chopped

Hot Sauce   dash

Cilantro for garnish

Ceviche--Marinated Fish Salad

​Bring large stockpot of water to a boil. Squeeze limes for juice (5 tablespoons). Chop cilantro (1 cup). Peel, pit, and cut avocados into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and 1/4 teaspoon seasoning; coarsely mash with a fork and chill until ready to serve.
Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, or until fish is opaque and 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then gently stir (fold) in fish.
Chill fish mixture 30 minutes (or overnight). Serve fish salad with avocado mixture, additional hot sauce, and tortilla chips, if desired.

​​5 limes, for juice
1 bunch fresh cilantro, finely chopped
2 ripe Hass avocados
1 lb firm white fish fillets (such as corvina, cobia, or mahi)
2 1/4 teaspoons carne asada seasoning, divided
1 1/2 cups fresh pico de gallo (or salsa)
2 teaspoons hot pepper sauce (+ more for serving)
Tortilla chips (optional, for serving)

​

Cobia with Lemon Caper Sauce

In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm. Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers. Serve sauce over fish; sprinkle with parsley.​
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lb cobia or sea bass fillets, cut into 4 pieces
2 tablespoons olive oil 
1/3 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1  tablespoon capers, rinsed, drained
1 tablespoon chopped fresh Italian parsley​

Crab Beelzebub   Serves 4

Mix crab w nuts, juice and Wor. sauce. Cook milk and cream, stirring till thick. Add brandy. Remove from heat. Add beaten eggs, seasonings and crab. Pack into 4 well-oiled ramekins. Mix crumbs, mustard, and melted butter. Top ramekins w crumb mix. Bake 20 min at 375.

Crab   1lb

Nuts12-14 Brazils or pecans

Lemon Juice, Fresh   2tsp

Worcestershire Sauce   2tsp

Crumbs, Cracker   2T

Mustard   2tsp

Butter   5T melted

Milk   0.5c

Heavy Cream   0.5c

Egg   2 beaten

Salt

Nutmeg

Cayenne Pepper

Brandy 1T

Crab Cakes

Place crab in bowl. Pour foamy egg whites over, slowly, stopping occasionally to mix through. When crab has absorbed eggs and feels slightly sticky, sift flour over and sprinkle w chives, pepper, cayenne and salt. Lift meat from bottom of bowl, turning gently to mix w/o overhandling. Separate into 8 balls, flatten. Sprinkle both sides with salt and refrigerate 1 hour, lining baking pan w paper towels. Melt butter and oil in 8" pan until foamy and fry 2 min per side on hot. 

Crab 1 lb

Egg White 1 whisked til foamy

Flour 1 T

Chives 2 T

Pepper 1 tsp

Cayenne Pepper 0.25 tsp

Salt 1 tsp

Butter 1.5 T

Peanut Oil 1 tsp 

Crab Crust Quiche

Preheat oven to 400. Spray 8" pie pan with Pam and set aside. In medium bowl, combine crab, cheese and scallions; using back of spoon, press crab over bottom and up sides of pan. Using wire whisk, beat together eggs, milk, sea salt, mustard and pepper. Pour over crab. Sprinkle w paprika and bake until set, about 30 min. Remove from oven and let stand for 5 min before serving.

Crab   4 oz

Cheese, Cheddar   4 oz shredded

Onions, Green   0.25c chopped

Egg   4

Milk, Evaporated   1c skim

Mustard   1 tsp Dijon

Salt   0.5tsp

Pepper   0.25tsp

Paprika

Crab & Cheese Fondue

​​Bring wine and lemon juice to a simmer over low-medium heat. Coat cheeses w cornstarch and add slowly to wine, stirring. Add remaining ingredients. Toss the crab with the spice mix. Heat a small amount of oil in a nonstick skillet to the smoking point and add the crabmeat. Allow the crab to sit for 1 minute and sear. Flip or stir the crabmeat and sear again. Top cheese mix w crab. Serve w apples and baguettes

​Fondue:
1/2 teaspoon fresh garlic, minced
1 cup white wine
1 T lemon juice
½ tsp dry mustard
Pinch nutmeg
1 T sherry
1 cup chicken stock
½ lb gruyere cheese, shredded
1/2 pound blue cheese, crumbled
2 tablespoons corn starch 

​Crab:
1 pound Backfin crabmeat
1 tablespoon creole/cajun seasoning
1 T Vegetable oil

Crab Imperial Chesapeake  Serves 8

Mix all ingredients. Divide into 8 ramekins, top w dollop of mayo, and bake 15 min at 375.

Pepper, Green   1c chopped

Pimento   2 chopped

Mustard   2T

Egg   2

Mayonnaise   1c

Crab   3lb

Worcestershire Sauce   1.5T

Paprika

Salt/Pepper

Lemon Juice, Fresh   1T

Wine, Sherry   2T

Crab Louis in Avocado Halves    Serves 4

Put yolk in blender and add mustard, Wor. sauce and vinegar. Slowly add oil in steady stream to emulsify. When thickened and smooth, pour into bowl, add chili sauce, scallions and olives. Mix well and season to taste. Put crab in mixing bowl and add half the sauce. Mix gently. Split avocados in half and discard seed. Pile equal portions into avocado halves. Spoon remaining sauce over. Serve on bed of lettuce leaves. Garnish w hard boiled egg slices or trimmed scallions.

Egg Yolks   1

Mustard   2tsp Dijon

Worcestershire Sauce   0.5tsp

Vinegar   2 tsp red wine

Vegetable Oil   0.5c

Chili Sauce   1T

Onions, Green   0.25c

Olives   4lg stuffed, chopped

Salt/Pepper

Crab   1lb

Avocado   4

Crab Newburg   Serves 4

Melt butter. Blend in 2T flour. Stir in milk and cream. Add soup. Cook and stir 3-5 min. Add crab and heat. Stir in sherry and heat through.

Wine, Sherry   2T

Butter  2T

Flour   2T

Milk   1c

Heavy Cream  1c

Soup, Cream of Shrimp   1can

Crab   1lb

Crab Scampi   Serves 4

Place crab in shallow casserole, with largest chunks on top. Combine remaining ingredients. Pour over crab and broil 5 min. Serve w rice.

Crab   1 lb

Butter   4T melted

Garlic   2 cloves, minced

Salt

Pepper

Parsley   1T minced

Crab and Snap Pea Creamy Risotto

​In a saucepan, bring stock to a simmer. Remove from heat.
In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft, about 5 minutes. Add garlic and rice and continue to sauté until rice is well coated, 1-2 minutes.
Add wine and simmer until reduced by half. Add a ladleful of warm stock and cook, stirring, until liquid is fully absorbed. Add another ladleful, and continue doing this until all stock is incorporated, risotto is loose and creamy, and rice is al dente but tender, 20-25 minutes. Remove from heat.
Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.
To serve, sprinkle remaining dill and Parmigiano over each serving.

​6 cups chicken or vegetable stock
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 shallots, finely diced
3 cloves garlic, minced
1½ cups arborio rice
½ cup dry white wine
½ pound lump crab meat, picked over for shells
½ pound snap peas, sliced in three on the diagonal
1 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons crème fraîche
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup finely chopped chives
¼ cup finely chopped dill
1 teaspoon kosher salt
Freshly ground black pepper

Crab Soufflé   Serves 4

Mix crab, onion, crumbs, parsley and pimento. Add salt and pepper to beaten yolks. Beat w crab. Beat whites till stiff. Fold into crab. Pour into ungreased 1.5 qt soufflé dish. Set in pan of hot water and bake 30 min at 350.

Crab   0.5lb

Onion   2T grated

Crumbs, Bread   1T

Parsley   2T minced

Pimento   1 chopped

Salt/Pepper

Egg   4 separated

Crab--Casquino de Caraguejo   Serves 4

Sauté onion in oil. Mix in green pepper, tomato, garlic, salt and pepper. Simmer 10 min. Add crab and parsley. Cook 5 min. Remove from heat and cool slightly. Carefully stir in beaten eggs. Divide into ramekins. Toss breadcrumbs w melted butter and sprinkle on crab. Arrange olives on top. Bake 10 min at 375 or when knife comes out clean.

Onion   1c chopped

Olive Oil   0.25c

Pepper, Green   1c chopped

Tomato 1c chopped

Garlic   2 cloves, minced

Crab   1.5lb

Parsley   2T minced

Egg   2 beaten

Crumbs, Bread   0.75c

Butter   3T melted

Olives   0.5c stuffed

Crab--Rigatoni Alicante    Serves 2

Melt 1T butter. Add leek and cook until tender, stirring occasionally (8 min). Add tomatoes and stir 1 min. Increase heat to high. Add vermouth and cream and boil until liquid is reduced by 1/2, stirring frequently (about 5 min). Set aside. Cook pasta. Drain. Bring tomato mix to simmer over medium heat. Whisk in remaining butter, 1 T at a time. Stir in crab. Heat through. Serve over pasta. Top w chives. (van add other things: shrimp, scallops)

Butter   0.25 lb

Leeks   1large, sliced

Tomato    4plum, diced

Wine, Vermouth   0.5c dry 

Heavy cream    1.5c 

Pasta, Rigatoni   8oz

Crab   6oz

Chives   1T

Fish Loaf

Boil fish in slightly salted water. When fish falls away from bone, drain and cool, then flake. Sauté onion in butter till golden. Blend fish, onion mix, boiled eggs, cream, salt and pepper. Lightly grease loaf pan or mold and sprinkle bread crumbs all over. Pack fish in. Spread more crumbs on top and dot w butter. Bake 1 hour at 375 in dish w water 1/2 way up. Unmold and serve.

Fish, Sea Bass   4- 5 lb

Onion   1 thinly sliced

Butter   0.25lb

Egg   6 hard boiled, chopped

Heavy Cream   0.5c

Crumbs, Bread

​Fish, One-Pan Roasted w Cherry Tomatoes

​Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

​1 pint cherry tomatoes, halved
½ cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
 Chopped fresh basil, for serving
 Chopped fresh mint, for serving

Fish Pie, Cider-Spiked   Serves 4
Prepare the topping: Place potatoes in pot of water and boil until tender, about 20 min. Drain then put through ricer. Mix in butter and milk and season generously. Set aside. Mike the filling: Heat milk until steaming, then add fish and poach on low for 3-4 min. Strain, saving milk and set aside. Melt butter ovel low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas. Heat oven to 400. Pour the filling into an oven-proof dish set on foil-lined baking sheet. Top evenly with mashed potatoes, spreading to edge of dish and sprinkle remaining cheese over top. Bake 25-30 minutes or until golden. Cool slightly before serving.
Topping:
     Russet potatoes, peeled and quartered     1.67 pounds
     Butter     3.5 T, salted
     Milk     1/4 c whole
Filling:
     Milk     1.5 c whole
     Fish     18 oz cut into 2" pieces

     Butter     2 T salted
     Flour     2 T
     Cider     2/3 c dry
     Cheddar Cheese     4.5 oz grated
     Peas     1 1/3 c frozen

Fishy Puff  Serves 4

Mix fish, rice, milk, melted butter, juice, pimento, Wor. sauce, peas and dill. Fold in yolks and season. Fold in stiffly beaten whites. Pour into greased 2 qt casserole and bake 30 min at 375.

Fish   2c cooked, flaked

Rice   2c cooked

Milk   0.5c

Butter   2T melted

Lemon Juice, Fresh   2

Pimento   1 chopped

Worcestershire Sauce   1T

Peas   1c cooked

Dill   0.5tsp

Egg   4

Flounder, Crab-stuffed

​1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crackers crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

​Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Flounder Thermidor  Serves 4

Place fillets in greased baking dish. Melt 3T butter in skillet. Stir in flour and season. Gradually blend in soup. Cook and stir until thick. Add sherry and parmesan. Stir till cheese is melted. Pour sauce over fish. Mix breadcrumbs w 1T butter and scatter over fish. Bake 30 min at 350.

Wine, Sherry   2T

Fish, Flounder   4 fillets

Butter   4T

Flour   3T

Soup, Cream of Shrimp   1 can

Cheese, Parmesan   0.33c

Crumbs, Bread   0.25c

Frogs Legs a la Horcher  Serves 4

Dip legs in milk, then dredge in seasoned flour. Sauté garlic, onions, bay leaf and mushrooms in butter. Sauté legs until they are a delicate brown, then transfer to warm platter and keep warm. Add wine to skillet and simmer. Return legs to pan and cook 5-10 min. Remove legs and mushrooms and strain sauce. Return to pan and add sherry. Return legs and mushrooms and cook 5 min longer. Garnish w parsley.

Frogs Legs   2-3 lbs, disjointed

Milk

Salt/Pepper

Butter   0.25lb

Garlic    1 clove, crushed

Onions, Green   6 chopped

Bay Leaves   1

Mushrooms   6oz, drained

Wine, White   0.25c

Wine, Sherry   0.25c

Grouper Club

Season grouper w salt, pepper & paprika. In med skillet, heat butter and olive oil over medium heat. Sear fillet on both sides, cooking until fish is done throughout; do not overcook. Remove from heat. Slice avocado and squeeze lemon juice over. To assemble club, spread mayo on first slice of toast, face up. Place 1 slice tomato, sprouts and grouper on top. Spread mayo on second slice and put on top of grouper, may side down. Spread mayo on top of second slice. Top w avocado slices, 1 tomato slice, more sprouts and bacon. Spread mayo on third slice and top sandwich. Cut into fourths and put toothpick in each. 

Fish, Grouper   16 oz fillet

Paprika

Butter   2T

Olive Oil   2T

Avocado   0.5 ripe, peeled and pitted

Lemon Juice, Fresh from 1/2 lemon

Mayonnaise   0.25c

Bread   3 slices med thick white, toasted

Tomato   2 large sliced

Bean Sprouts

Bacon   4 slices, thick, cooked til crisp

Grouper Fromage   Serves 4
​1 tablespoon butter or olive oil
3/4 cup chopped onion
2 cups shredded Monterey Jack
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommended: Texas Pete)
Salt/pepper/garlic powder
4 grouper fillets, about 8 ounces each
1 lemon, halved
Crushed red pepper flakes, to taste
1 stick cold butter, cut into 8 slices
Preheat oven to 350 degrees F.
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and salt, pepper and garlic powder. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes.​

Grouper Reuben Casserole Serves 6
Spread sauerkraut in bottom of 12 x 8 inch baking dish. Top w tomato slices, if using; dot w dressing and butter. Cover w meat; sprinkle w cheese. Bake at 425 for 15 min. Remove casserole from oven. Spread butter on top side of bread and sprinkle w caraway seed. Cut each slice of bread in four pieces and put on top of casserole. Bake at 425 for 15-20 min until topping is golden.
Sauerkraut 2  lb drained
Tomato 2 sliced (optional)
Salad Dressing, Thousand Island 4 T
Butter 3 T & 3 more for bread
Grouper     
Cheese, Swiss 2 c shredded
Bread--Rye or other full grain 3 slices
Caraway Seeds 0.25 tsp

Halibut ala Discovery

Coat halibut filets in chopped nuts. Bake at 350. Mix other ingredients and warm. Pour over cooked fish.

Fish, Halibut 

Olive Oil 5 tsp

Garlic 1 T

Ginger 1 T grated fresh

Curry Powder 1 T

Curry Paste 1 T Thai red

Coconut Milk 1 can

Coconut 0.25 c flakes

Ketchup 0.33 c

Soy Sauce 3 T

Brown Sugar 3 T

Halibut w Tomato Cream Sauce  Serves 4

Pat fish dry and sauté in 2T butter until lightly browned, but not done. Transfer to warm serving platter and cover w foil. Add remaining butter to skillet, then add onion and garlic and sauté a few minutes until tender. Add cream and wine and cook a few minutes longer until mix begins to thicken. Stir in tomatoes; sauté over high for just a minute or so, then add chives. remove from heat and season. Just before serving, return fish to pan. Reheat, basting fish briefly w sauce, then return fish to platter, spoon sauce over and serve.

Fish, Halibut    4med steaks (8-10 oz each)

Butter   3T

Onion   0.5c

Garlic   2 cloves, minced

Heavy Cream   0.5c

Wine, White   2T

Tomatoes, Cherry   3 med, very finely chopped

Chives   1T chopped

Lobster Salad Saffron  Serves 4

Combine wine and garlic in large pot and bring to boil over medium. Add lobsters, cover and steam 12 min. Remove from pot. When cool enough to handle, remove meat and cut in bite sized pieces. Strain broth into small saucepan. Boil. Simmer until reduced to 1/4 c (3-5 min). Add saffron and set aside to cool. Cook potatoes until tender. Rinse under cold water. Cut in half. Set aside. Pour cooled lobster sauce into large salad bowl. Whisk in juice and oil. Season to taste. Add potatoes, lobster and basil. Toss gently. Refrigerate up to 4 hours.

Wine, White   2c

Garlic   1 clove

Lobster   2   1.5-2 lb

Saffron   0.25tsp threads

Potato   2c Red Bliss

Lemon Juice, Fresh   1T

Olive Oil   1T

Basil   0.5c coarsely chopped

​Mussels w Basil Cream  Serves 2 as entree and 4 as appetizer

Cook onion & garlic in butter in 5-6 quart heavy pot over moderately low heat, stirring, until softened, 3-5 min. Add wine and mussels and cook, covered over moderately high heat until mussels just open, 6-8 min. (Discard any that do not open) Transfer w slotted spoon to serving bowl, then transfer cooking liquid to blender w cream, basil and pepper and blend until smooth. Season and pour over mussels.

Onion    1 small, finely chopped

Garlic   2 cloves, finely chopped

Butter   2T unsalted

Wine, White   0.33c dry

Mussels   2lb cultivated, scrubbed and de-bearded

Heavy Cream   0.5c

Basil   0.75c loosely packed fresh 

Mussels w Fresh Herbs  Serves 4

Wash mussels well in lots of cold water. Put them in a deep pot w half the butter, the onion, parsley sprigs, salt and pepper, and celery. Cover and cook over high heat about 10 min, shaking pot vigorously from time to time, until the shells open. Discard any that are still closed. Drain, reserving cooking liquid. In a skillet, melt the rest of the butter, and add herbs. Add cooking liquid and wine. Add broth and cornstarch, stirring until smooth. Reheat mussels in sauce.

Mussels   48 large (5 pints)

Butte   4T unsalted

Onion   2 chopped

Parsley   4 sprigs

Herbs   5-6 c (parsley, tarragon, etc)

Celery    2 stalks, chopped

Wine, White   0.5c

Stok   0.5c

Cornstarch   1T

Mussels in Vermouth Saffron Sauce

Steam mussels in wine until opened. Drain 1.5 c broth into 6 qt saucepan. Set mussels aside. Add water to mussel broth and bring to rolling simmer. Add tomato paste, thyme and 1/2 saffron. Simmer 10-12 min half-covered. Add vermouth and simmer 3-4 min longer uncovered. Stir in cream, hot pepper sauce and rest of saffron. Add s&p. Make roux by melting butter and adding flour. In the meantime, cook pasta. Cook on low 10 min, stirring constantly, taking care not to scorch. Whisk roux into sauce until desired thickness. Add mussels and warm through (May take some of mussels out of shells). Arrange mussels around bowls of pasta and spoon sauce over top. 

Mussels   2lb

Wine, White   1c

Water   1.5c

Tomato Paste   8oz

Thyme   10-12 springs

Saffron   6-8 threads

Wine, Vermouth   1.75c sweet

Heavy Cream   0.5c

Butter   2T

Flour   2T

Pasta   1lb

Octopus, Greek Grilled  Serves 8

Place octopus, 2 c water, vinegar, bay leaves, 2 tsp oregano, s&p in large pot. Cook over med to med-lo heat at slow simmer for 45-50 min until skirt (part between tentacles and body, yields to tip of knife. Depending on size, it may need to cook up to 40 min longer. Remove octopus and let it rest on a plate. Save 1/2 c cooking liquid. In medium sauté pan, heat oil over med heat. Sauté onions and tomatoes until onions are tender crisp, about 5 min. Stir in remaining oregano. Season w s&p. Set aside. Heat grill to medium high and brush w oil. Brush cooked octopus with oil and briefly grill until char marks appear and the thinnest parts are crisp, about 5 min on each side. Remove to carving board and cut into 2-inch pieces. Put in bowl w tomato/onion mix, drizzle w 1/2 c cooking liquid and juice of lemon. Drizzle w more olive oil and serve w lemon wedges.

Octopus   4-6 lb cleaned large

Vinegar   1c red wine

Bay Leaves   2

Oregano   2T dried

Olive Oil   0.25c plus more for drizzling

Onion   0.5c chopped

Tomato   0.5c fresh chopped

Lemon Juice, Fresh  of 1 lemon

Lemon wedges 

Oyster Pan Roast  Serves 2

In a metal bowl or a double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2T butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 min. Add cream and bring barely to a simmer (do not let boil). Put toast in 2 bowls and top w remaining butter. Ladle oysters over and sprinkle w paprika.

Oysters   16 freshly shucked w .5 c of their liquor

Chili Sauce   2T

Wine, White   2T

Worcestershire Sauce   2 tsp

Celery Salt    0.25tsp

Butter   4oz unsalted

Heavy Cream   0.5c

Bread   2 slices, crusty, toasted

Oysters, Butter Braised on Greens  Serves 4

Heat 1 T butter in 12" skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top w mesclun. Add 1 T butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2-3 min. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 T. Add oysters and remaining 3 T butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 min. Remove from heat and season. Spoon oysters and sauce over mesclun.

Butter   5T unsalted

Bread    4   1/2" thick diagonal slices

Fresh Greens   2c mesclun (baby greens)

Shallot   1 finely chopped

Vinegar   3T Sherry

Oysters   1pint, shucked medium

Oysters, Roasted

Preheat broiler. In large roasting pan spread 1/2" layer of salt for stabilizing shells. Remove oysters from shells. Clean and dry shells and arrange on salt. Divide oysters among shells and broil 3" from heat 4 minutes. Serve w roasted pecan pesto.

Salt, Kosher

Oysters   16 on half shell

Pinochet  Serves 8

Mix eggplant, tomatoes, radishes, green pepper and scallions. Cover w white wine and season w Tabasco, oregano, basil and bay leaf. Simmer till thick. Sauté squares of firm white fish. Serve w sauce and crumbled bacon.

Fish

Eggplant   1 chopped

Tomatoes, Cherry   4 chopped

Radishes   4 chopped

Pepper, Green   1chopped

Onions, Green   4chopped

Wine, White

Hot Sauce

Oregano

Basil

Bay Leaves   1

Bacon

Riso Al Forno with Crab & Shrimp  Serves 6

​Heat oven at 375 degrees and butter a 9-by-13-inch baking dish. Put butter and olive oil in a heavy-bottomed pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Add rice and continue to cook, stirring, until well coated. Add saffron and tomato paste, and stir well, then add wine and cook until evaporated, about 2 minutes. Add 2 cups stock and adjust heat to a brisk simmer. Cook for 5 to 6 minutes, stirring every minute or so. When broth is absorbed, add 1 cup more and continue cooking for another 5 minutes. Stir in the last cup of stock, and cook for another 5 minutes, until the rice is done but the grains are still firm. Add more stock if the rice looks dry. Taste rice mixture and adjust seasoning. Turn off heat. Fold crab meat into rice mixture, and transfer contents of pot to the baking dish. Lay shrimp on top and sprinkle with bread crumbs. Bake for about 30 minutes, until golden. Meanwhile, combine crème fraîche, mustard, chives and lemon zest in a small bowl. Taste and adjust seasoning, as necessary. To serve, spoon rice and shrimp into warm soup plates. Top each serving with a tablespoon of the crème fraîche mixture. If desired, sprinkle more chives and lemon zest over everything.

​​2tablespoons salted butter, plus more for greasing the pan
2tablespoons extra-virgin olive oil
1large onion, finely diced
Salt and black pepper
1½cups carnaroli or arborio rice
Pinch of crumbled saffron threads
2tablespoons tomato paste
¼cup dry white wine
4cups unsalted fish, chicken or vegetable stock, plus more as needed
1pound crab meat (fresh or canned, drained if needed)
1pound medium unpeeled shrimp, drizzled with 1 tablespoon olive oil and seasoned with salt and pepper
¼cup bread crumbs, preferably coarse homemade
1cup crème fraîche
1teaspoon Dijon mustard
1tablespoon finely sliced chives, plus more for serving
1small lemon, zested, plus more zest for serving

​Salade Russe  Serves 6

Pour wine over potatoes in bowl. Combine remaining ingredients. Add potatoes and mix lightly.

Wine, White   0.25c

Potato   1c sliced, boiled

Fish   1c flaked cooked

Tomato   2 sliced

Cucumber   0.5 sliced

Greens, Lettuce   1 head, broken

Pickles   3 sweet, chopped

Tarragon   1T fresh, chopped

Mayonnaise   0.5c

Lemon Juice, Fresh   2T

Milk   3T

Salmon, Buffalo    Serves 6

Preheat oven to 425 w rack in upper third. Lightly oil a shallow baking pan. Melt butter w hot sauce and 1/4 tsp each of s&p over medium heat. Set aside 1/4 c sauce. Toss panko w oil in bowl. Put salmon, skin side down, in baking pan and sprinkle w s&p, then brush w remaining sauce. Sprinkle panko evenly over top of fish, than bake until panko is golden and fish is just cooked through, 16-22 min. Serve w reserved sauce on side.

Butter 5

Hot Sauce 0.25 c--such as Pete's or Franks

Panko 0.33 c

Vegetable Oil 1 T

Fish, Salmon 2 lb fillet w skin

Salmon, Gravlax

Combine 1/4 c kosher salt, 3 T light brown sugar, 2 tsp crushed coriander, 1 tsp crushed white pepper, 1 large bunch fresh dill, including tender stems, and 2 T vodka. Spread over both sides of 1 skin-on salmon fillet, about 3 lbs; wrap in plastic, and refrigerate, weighted with cans, in a dish or pan. Cure 2-3 days. turning and re-weighting every day. Ready when firm to touch.

Salmon Patties on Greens    Serves 4

Remove skin and bones from fillet and cut fish into 1" pieces. Pulse parsley in food processor until minced. Add green onions, capers and salmon and pulse 3-4 times until mix resembles ground beef. Add egg, 3 T crumbs, dill, s&p, Worc. Sauce and hot sauce. Pulse 3-4 times. Shape mix into 4 patties. Dredge in remaining crumbs. Sauté in 2T oil in large skillet 3 min on each side. Whisk together vinegar, mustard, and .25 c olive oil. Pour over greens and tomatoes, tossing gently. Serve patties over salad w Tartar Sauce sprinkled w dill.

Salmon   1lb fillet

Parsley   1c loosely packed fresh leaves

Onions, Green   4 diced

Capers   1T rinsed & drained

Egg   1lg

Crackers   0.67c crushed

Dill   1tsp dried

Worcestershire Sauce   1tsp

Hot Sauce   0.5tsp

Olive Oil   2T +.25 c

Vinegar   2T

Mustard   1tsp Dijon

Greens   10c mixed

Tomato   2 med, cut in wedges

Salmon, Grilled
Season fillets w lemon pepper and garlic salt. Stir together remainiing ingredients until sugar is dissolved. Place fish in large resealable plastic bag w soy mix and turn to coat. Refrigerate at least 2 hours. Preheat grill for medium heat. Lightly oil grate. Place salmon on preheated grill and discard marinade. Cook 6-8 min per side.
Salmon fillets  1 1/2 lb
Lemon pepper
Garlic salt

Soy Sauce  1/3 c
Brown Sugar   1/3 c
Water   1/3 c

​Vegetable Oil   1/4 c

Salmon w Chanterelles & Red Pepper Puree  Serves 4

Warm puree slightly. Cook onion in oil 1 min; add mushrooms, reduce heat, cover and cook 10 min, adding a little water if needed. Grill fillets or bake on lined baking sheet for 12-15 min at 350. When salmon is done, put some of the puree in the center of each plate; cover w mushrooms, put the fillets on top and serve.

Olive Oil   2T

Onion   0.5 small, sliced

Mushrooms, Chanterelle   6oz, fresh, sliced

Salmon   4   6 oz fillets

Pepper Puree, Red   1c

​Salmon-Mushroom-Spinach Bake

​Heat oven to 375°F. Spray 2-quart baking dish with cooking spray. Place salmon in baking dish; cover and refrigerate. Place 1 tablespoon of the butter in small microwavable bowl. Microwave uncovered on High 30 to 60 seconds or until melted. Add bread crumbs, parsley and thyme; stir. Set aside. In 10-inch skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, salt and pepper. Cook 3 to 4 minutes or until softened and browned. Add mushrooms; cook 5 to 6 minutes or until mushrooms release juices, then turn brown. Add spinach; stir 1 to 2 minutes or until wilted. Pour over salmon in baking dish. Top with bread crumb mixture.

​​​​4(4-oz) skinless salmon fillets (1 inch thick)
3tablespoons butter
1/4cup Progresso™ plain panko crispy bread crumbs
1tablespoon finely chopped fresh Italian (flat-leaf) parsley
1tablespoon finely chopped fresh thyme leaves
1cup thinly sliced sweet onion
1/2teaspoon salt
1/4teaspoon ground black pepper
8oz white mushrooms, stems removed, thinly sliced
3cups fresh baby spinach

Salmon Salad w Celery and Walnuts  Serves 4
Stir together red onion, 1/4 c fresh lemon juice, and 1/2 tsp salt. Let stand 30 minutes. In separate bowl, toss together chopped golden raisins or dates, celery, walnuts, 2 T lemon juice and cottage cheese. Fold in salmon; season w salt and pepper. Toss with onion mix. Drizzle w olive or walnut oil

Red Onion     1/2 c sliced

Lemon juice     6T fresh
Raisins     2 T chopped, or use dates
Celery     1/2 c chopped

Walnuts or Hazelnuts     1/2 c toasted in walnut oil, chopped
Cottage Cheese     1/4 c
Salmon     5 oz flaked, cooked
​S&P

Salmon, Slow-roasted Red Wine Lacquered Fillet

Put oven rack in middle position and preheat oven to 225. Finely grate ginger on small holes of a box greater into a fine-mesh sieve, then set sieve over a bowl and press to extract 2 tsp juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in 3-3.5 qt heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally until syrupy and reduced to about 1 c. 45-55 min. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 min. Stir in lime juice. Reserve 1/2 c glaze in small bowl for brushing after roasting. Line a 17 x 12 inch heavy shallow baking pan w foil and coat foil w 1 T oil. Arrange salmon, skin side down, diagonally in pan, then spoon about 2 T glaze over salmon, spreading evenly w back of spoon. Roast 15 min. Remove from oven and glaze again (use a clean spoon each time), then roast 10 min more. Repeat glazing and continue to roast until fish is just cooked through, 10-20 min more (35-45 min total), check frequently after 35 min. Transfer w two wide metal spatulas to a platter, then coat w a final layer of reserved glaze (2T). Serve remaining glaze on side.

Ginger 1 four inch piece peeled fresh

Soy Sauce 1 c

Wine, Red 2 c

Wine, Mirin 1.3 c--Japanese sweet rice wine

Brown Sugar 0.25 c packed dark

Lime Juice 2 tsp fresh

Olive Oil 1 T

Fish, Salmon 4.5 "lb fillet, 1.5" thick

Scallops Ceviche

Combine all ingredients in glass bowl and toss well. Marinate in refrigerator 6 hours. Served chilled over salad or cold pasta. Garnish w lime wedges, cilantro and white asparagus.

Scallops   3lb sea

Lime Juice   1c fresh

Orange Juice   1c fresh

Hot Sauce   2T

Carrots   3 med, julienned

Cilantro   6T fresh, chopped fine

Garlic Salt   0.25tsp

Pepper   0.5tsp white

Salmon & Couscous Salad

​3(6-ounce) skin-on (or skinless) salmon fillets
2tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1teaspoon ground cumin
½teaspoon ground turmeric
2limes, 1 halved and 1 zested and juiced
1½cups pearl couscous
1½cups baby arugula
1cup thick, full-fat yogurt, such as Greek, Skyr or labneh
½cup crumbled feta
¼packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
¼packed cup fresh mint leaves and tender stems, roughly chopped
1Persian cucumber, diced into ½-inch pieces (about ¾ cup)
2scallions, light green and white parts sliced

​Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, ½ teaspoon cumin and ½ teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner. Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly. While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing. Prepare the dressing: In a serving bowl, combine the yogurt with ¼ cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining ½ teaspoon cumin, plus ¼ cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside. Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

Scallops, Seared w Jammy Cherry Tomatoes

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine, Worcestershire and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Add cream and cook until sauce thickens. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

​​3 tablespoons unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as muscadet, vermouth or sauvignon blanc

Worcestershire sauce     4 tsp
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
 Kosher salt and black pepper

Heavy cream     1 c
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
 Julienned fresh basil and mint, for serving
 Coarse sea salt, for serving

Scallops, Seared w Saffron & Cured Ham  Serves 6

Reduce wine and saffron w shallots until syrupy and nearly dry. Add cream and reduce by half. Slowly add the butter and whisk until emulsified. Add lemon juice, cayenne and salt. Hold warm. In 2 very hot sauté pans, sauté the scallops in oil until they are golden brown on the outside and cool in the center, about 35-40 seconds per side. Heat the onions. Place onions on plate and top w scallops. Spoon sauce around scallops and sprinkle ham over. 

Scallops 12 U-10 dry packed sea

Olive Oil 4 T

Onion 4 oz caramelize

Ham 0.25 c crispy Serrano

Wine, White 1 c

Saffron 0.5 tsp

Shallot 1 T finely chopped

Heavy Cream 3 T

Butter 0.33 c unsalted

Lemon Juice, Fresh 0.5 tsp

Cayenne Pepper 0.5 tsp

Salt 1 tsp Kosher

Scallops Grilled w Basil & Prosciutto  Serves 4

Place 1 slice prosciutto on flat surface. Place 1 basil leaf at one end and place scallop on leaf. Roll up, tucking in sides of ham. Repeat. Thread bundles onto skewers and cook on grill until ham begins to brown and sizzle (2-5 min).

Prosciutto   20 thin slices

Basil   20 large fresh leaves

Scallops   20 large (1.5 lbs)

Scallops w Almonds  Serves 2

Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 min. Lightly season scallops w sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1-2 min.

Onion   2 tsps minced

Butter   1T unsalted

Brandy   1T

Heavy Cream   0.5c

Nuts, Almonds, slivered   3T

Parsley   1tsp

Worcestershire Sauce   0.5tsp

Scallop   s0.25lb sea, sliced into 1/8" thick rounds

Scallops, Citrus   Serves 4

Melt 1T butter and sauté shallot and garlic. Deglaze pan w wine. Add juices. Finish w 2T butter, salt and pepper, and zest of all fruits. Sprinkle w fresh herbs. Cook fettuccini. Sear scallops. Toss all together.

Butter   3T

Shallot   1 diced

Garlic   1 clove, minced

Wine, White   0.33c

Orange Juice   2 med

Lemon Juice, Fresh   3 med

Lime Juice   from 3 med

Lemon Zest  from 3 med

Lime Zest   from 3 med

Orange Zest   from 2 med

Scallops   1.5lb sea

Pasta   1lb

Scallops w Creamy Bacon Corn Sauce

Preheat large sauté pan on med-hi for 2-3 min. Season scallops w s&p. Place oil in pan, then add scallops; sear 1-2 min , turn and sear other side .Remove pan from heat; transfer to plate and cover to keep warm. Cut bacon into small pieces and add to same pan; cook 3-4 min or until crisp. Drain fat, leaving 1 T in pan. Stir in tomatoes, onions and bell peppers; cook 2-3 min or until soft. Combine seasoning, half-and-half and corn; add to pan. Reduce heat to med-lo; cook 3-4 min, stirring frequently to prevent sticking. Transfer corn mix to serving dish; top w scallops and chives.

Corn   3 ears fresh, kernels sliced into bowl w juices

Oil   1T canola

Scallops   0.75lb

Bacon   4 slices

Tomato   0.33c diced

Onion   0.33c diced

Pepper   0.33c red or green

Half and Half    0.5c 

Scallops, Lemon w Crispy Potatoes  Serves 4

Peel potatoes and cut into tiny cubes (>1/4"). Rinse and drain very well. Heat vegetable oil in large, nonstick skillet over medium high. Add potatoes, shaking and stirring frequently for about 10 min or until golden brown and very crunchy. Strain well and set aside. Drain any excess moisture from scallops. Sauté in olive oil over medium high heat 1 min. Add butter, shallots and garlic. Stir to coat well while cooking 1 min more. Add potatoes to pan and cook 1 min more. Add lemon juice and parsley.

Potato   1.25lb russet

Vegetable Oil   6T

Scallops   1.25lb sea, halved if large

Olive Oil   2T

Salt/Pepper

Butter   1T unsalted

Shallot   2T minced

Garlic   1tsp minced

Lemon Juice, Fresh from 1 lemon

Parsley   4T minced

Scallops, Oriental  Serves 4

Arrange scallops in foil-lined pan. Combine honey, mustard, curry and lime juice. Brush over scallops. Broil 5 min. Turn and baste. Broil 5 min moreScallops2lb seaHoney0.25cMustard0.25cCurry Powder1TLime Juice1TScallops, Saffron w Red Pepper Puree  Serves 4Place scallops in bowl and sprinkle w olive oil, saffron and 2 tsp tarragon leaves. Mix thoroughly and set aside. In heavy skillet, soften the shallots in vegetable oil. Sauté scallops briefly (2 min) and remove them. Keep warm. Add wine and pepper puree to pan. Reduce until the sauce has thickened. Season to taste. Cook capellini (3 min). Drain and place in heated bowl. Add butter and toss so strands do not stick together. Return scallops to sauce, heat through and sprinkle w remaining tarragon. Place mixture on top of pasta and serve.

Scallops   1.5lb bay

Olive Oil   2T

Saffron   0.25tsp

Tarragon   4t sp fresh

Pepper Puree, Red   0.5c

Shallot  2 minced

Vegetable Oil   1T

Wine, White   0.25c

Pasta, Capellini   1lb

Butter    1T

Scallops, Seared w Porcini Relish &Truffle Butter  Serves 6

Sauce: mix butter and truffle oil together. Place on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In saucepan, combine water from porcinis (or use white wine), shallots & garlic. Boil until reduced to 1 c. Stir in cream and cook 1 min. Cut butter into 1" pieces. Reduce heat to medium low and whisk in butter, one piece at a time. Keep sauce warm. Scallops: season w s&p. Sauté over med-hi heat in 1 T olive oil 2-3 min per side. Relish: in another sauté pan, heat remaining T of olive oil. When hot, add corn Season w s&p. Sauté 3 min. Add crabmeat & mushrooms.. Sauté 2 min. Remove from heat and stir in chives. To serve: spoon 1/4 c of sauce in center of plate. Spoon 1/2 c potatoes or beans in center of sauce. Spoon relish over. Lay a scallop on top of each pile. Garnish w shaved truffles and chives.

Butter   0.5lb at room temp

Truffle Oil   0.25c

Shallot   1T minced

Garlic1T chopped

Heavy Cream   0.5c

Scallops   6large sea

Olive Oil   2T

Corn   1ear fresh

Crab   0.25lb

Mushrooms   6 dried porcini

Chives   1T

Potato   1.5c mashed, hot--or cooked navy beans

Scampi La Riviera  Serves 6

Place shrimp in skillet w film of oil. Season. Bake 7 min at 400. Remove from skillet. Add juice, mint, garlic, vinegar and parsley. Sprinkle on more oil. On medium, add a bit of water and butter and oregano. Cover and cook 2 min. Top w paprika.

Shrimp   2lb

Garlic   6cloves, chopped

Olive Oil   2T

Parsley   0.25c

Paprik   1T

Butter   0.5lb

Vinegar   0.5c red wine

Mint   8 leaves

Lemon Juice, Fresh   3T

Oregano   pinch

Sea Bass, Salt Baked   Serves 4   

Combine peppercorns, ginger and oil. Spoon over fish and allow to marinate at room temp for 1 hour. Preheat oven to 400. Place sea salt in black iron skillet or heavy roasting pan. Put the fish on top of it and roast in oven for 20 min.

Sea Bass   2lb piece, 3x3x14

Ginger  1  1" piece fresh, peeled and sliced

Olive Oil   2T

Pepper   2tsp cracked pink, green & black

Salt   2c coarse sea

Sea Bass, Seared w fresh Herbs & Lemon     Serves  2

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   0.33c mixed fresh, chopped

Fish, Sea Bass   2 fillets w skin (each about 7 oz)

Olive Oil   1tsp

Butter   1.5T unsalted

Wine, White   0.33c dry

Lemon Juice, Fresh   1t

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   1oz

Shrimp   10 large

Scallops   14 large sea

Pasta, Tortellini   0.33lb cooked cheese

Tomato   1 diced

Heavy Cream   2c

Lemon Juice, Fresh   2T

Shallot   2oz chopped

Thyme   pinch

Butter   2tsp

Lemon Zest  of 2 lemons

Wine, Sherry  2T

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   0.5lb

Shrimp   0.5lb, chopped

Sour Cream   0.5c

Mayonnaise   0.5c

Onions, Green   0.5c chopped

Onion   0.25c chopped

Celery  1c chopped

Salt/Pepper

Worcestershire Sauce   2tsp

Crumbs, Bread   1c

Paprika

​Butter

Seafood Stir Fry w Saffron    Serves4

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   1lb

Scallops   8oz bay

Tomato   1 14.5 oz can

Parsley   2T snipped

Cornstarch   1T

Thyme   0.5tsp dried

Lemon Zest    0.5tsp

Rosemary   0.25tsp crushed

Saffron   0.125tsp ground

Vegetable Oil   1T

Garlic   1 clove, minced  

Shrimp, Barbequed a la Emeril  Serves 4
Peel shrimp, leaving tails attached, reserving the shells. Sprinkle shrimp w 1T creole seasoning and 8 turns of the pepper. Use your hands to coat the shrimp w the seasonings. Refrigerate while you make sauce. Heat 1 T of the oil in large pot over high. When oil is hot, add onions and garlic and sauté 1 min. Add reserved shells, remaining creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt and the remaining 8 turns of the pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 min. Remove from heat, allow to cool for 15 min, and strain into small saucepan. There should be about 1.5 c. Place over high heat; bring to a boil, and cook until thick, syrupy, and dark brown (15 min). Makes about 4-5 T barbeque sauce base. Heat remaining 1T oil in large skillet over high heat. When oil is hot, add seasoned shrimp and sauté, occasionally shaking skillet, for 2 min. Add cream and all barbeque base. Stir and simmer 3 min. Remove shrimp to warm platter and whisk butter into sauce. Remove from heat. Makes about t2 c. Mound shrimp in center of platter and spoon sauce over.  (can use sauce, reduced to coat spoon, for oysters)
Shrimp   2 lb medium (about 42)
Creole Seasoning   2T
Pepper   16 turns
Olive Oil   2T
Onion   0.25c
Garlic   2T minced
Bay Leaves   3
Lemon   3 peeled and sectioned
Water   2c
Worcestershire Sauce   0.5c
Wine, White   0.25c dry
Salt  0.25tsp
Heavy Cream   2c
Butter   2T

Shrimp, Barbequed New Orleans  Serves 4
Mix all seasonings. Add shrimp and toss to coat well. Cover and refrigerate 3 hours. Grill over charcoal until shells turn bright pink (3 min per side).
Pepper     3T

Cayenne Pepper     0.5tsp

Hot Sauce     1tsp

Lemon Juice, Fresh     0.67c

Olive Oil     2T

Rosemary     0.25c fresh

Shrimp     2lb medium, in shell

Shrimp, Creamed  Serves 10

Shell & devein shrimp. Pound shells in mortar until finely crushed. Melt 1 stick butter in large saucepan and add shells and 1 c water. Cover and simmer, stirring, for 10 min. Strain through cheesecloth-lined colander into a bowl. Freeze and remove butter from surface when it hardens, about 20 min. Reserve liquid. In four batches, sauté 1 lb shrimp in 1/4 of the shrimp butter in large skillet over med hi heat until they just start to curl and turn pink, about 3 min. Remove to large bowl as they cook and set aside. Melt remaining butter in large skillet over med heat and whisk in flour. Whisk until smooth and cook until mix no longer tastes of raw flour. Whisk in cream until smooth. Then whisk in milk, wine, and reserved shrimp liquid. Heat to boiling and simmer 5 min, whisking frequently. Pour sauce over shrimp and mix well. Season with Old Bay. Spoon into small soufflé or gratin dishes. Sprinkle w cheese. Place on large baking sheet and broil until cheese melts and browns lightly, about 2 min.
Shrimp   4lb large, unshelled
Butter   2 sticks, unsalted
Flour   0.5c
Heavy Cream   1c
Milk   1c
Wine, White   1c
Old Bay Seasoning
Cheese, Cheddar   2-3 c shredded

Shrimp Bowl, Pineapple Noodle
Cook rice noodles according to package directions.
Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.
Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

​​12 oz. pad Thai–style rice noodles
1 lb. large shrimp
12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
1 tsp. kosher salt
2 Tbsp. soy sauce or tamari
1 Tbsp. freshly grated ginger
2 Tbsp. vegetable oil
2½ cups pineapple juice
1 Tbsp. chili-garlic sauce, such as Huy Fong
1 cup basil leaves, plus more for serving
2 mini seedless cucumbers, thinly sliced
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)​

Shrimp, Cajun-style

Turn on broiler and put the rack close to heat. Mash 1 garlic clove w 1 tsp salt until it forms a paste. Add to it ½ tsp cayenne 1 tsp paprika, 1 T lemon juice, 2 T olive oil and lots of black pepper. Rub paste all over ½ pounds peeled shrimp. Broil, 2-3 minutes per side. Garnish w lemon wedges. 

Shrimp, Citrus-crusted w Ginger, Carambola and Rum  Serves 4

Combine lime and lemon zests and peppercorns. Add panko. Cook the brown sugar w reserved juice (abut 2/3 c) until only about 1/4c of liquid remain. Cook 1 min and remove from heat. Stir in 1T olive oil and allow to rest. Dip shrimp in flour, then in egg wash, then shake w coating mix. Heat remaining olive oil in heavy, non-stick skillet. Sauté shrimp 1 min, then add sliced carambola and ginger and cook 1 min. Finish w rum and sauce and serve over rice.

Lemons 2, zest and juice reserved

Limes 2, zest and juice reserved

White peppercorns, 1T crushed

Brown sugar, 2 T

Olive oil 2  T

Shrimp 2 lb

Carambola (star fruit) 2-3 sliced crosswise, seeds removed

Ginger 1 tsp fresh, sliced

Rum 1/4 c

Shrimp, Citrus Rice Bowls

​Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
Heat remaining 2 Tbsp. oil in a large skillet over high. Drain shrimp and pat dry. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.

​1/2 cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
2 tsp. soy sauce or tamari soy sauce
1/4 cup plus 2 Tbsp. vegetable oil
1 Tbsp. plus 1 tsp. fresh lime juice
1 1/2 lb. jumbo or large shrimp, peeled, deveined
Kosher salt
2 large oranges, preferably different varieties (such as Cara Cara or Valencia)
2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick
4 scallions, thinly sliced
Steamed rice and sliced avocado (for serving)

Shrimp, Coconut-Lime

​Heat sesame oil in 12-inch skillet over medium. Stir in shallots, jalapeno and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 min. Stir in coconut milk, 1/4 c chopped cilantro and 1 1/4 tsp salt. Bring to a simmer and let cook 2 min. Stir in remaining ingredients and simmer until shrimp are pink and cooked through, about 5 min. Taste and add more lime juice, salt or fish sauce if needed. Serve over rice, with remaining cilantro and lime wedges.

Toasted sesame oil     2 T
Shallots     2 diced
Peppers     1-2 jalapeno or serrano, seeded and minced
Ginger     2 T grated or minced
Garlic     2 lg cloves, finely grated or minced
Coconut milk     14 oz can unsweetened
Cilantro     1/2 c, chopped
Shrimp     1 lb peeled, large
Lime zest     1 T grated
Lime juice     1 T or more fresh
Coconut sugar     1 tsp or light brown
Asian fish sauce  1 tsp or more

Cooked rice

Shrimp de Jonghe  Serves 2

Place 6 shrimp in each of 2 ramekins. Sauté garlic in butter. Add seasonings (except paprika and parsley) and sherry. Toss 1T mix w crumbs. Pour rest over shrimp. Top w crumbs. Sprinkle w paprika and parsley. Bake 15 min at 400.

Shrimp   12 large

Garlic   1 clove, sliced

Tarragon   0.25tsp

Nutmeg   0.25tsp

Mace   0.25tsp

Thyme   0.25tsp

Salt   0.25tsp

Pepper   0.5tsp

Onion Powder   0.5tsp

Wine, Sherry   2T

Crumbs, Cracker   0.25c

Paprika

Parsley fresh 

Shrimp, Garlic with Peas
Place shrimp shells in medium saucepan. Add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 min. Strain broth into bowl and siscard shells. Return broth to saucepan. Sprinkle shrimp w salt and let sit for 15 min. Return broth to a boil and add peas. Boil 2 min, until just wrinkled and slightly tender. Scoop out with skimmer and set aside. Measure out 1/2 c broth and set aside. Heat oil over medium in wide, heavy skillet. Add garlic and chili flakes. Cook, stirring until shrimp turns pink, about 2 min. Add peas, cilantro, and parsley and continue to toss in the pan for another minute. Stir in 1/2 c broth and heat through while stirring to deglaze pan. Serve over rice.
Shrimp     1 1/2 lb medium with shells
Salt
Peas     1 1/2 lb fresh English, shelled (1 1/4 to 1 1/2 c)
EVOO     3 T
Garlic     6 cloves, minced
Cilantro     1/3 c finely chopped
Parsley     1/3 c finely chopped

Chili flakes     1/4 to 1/2 tsp red

Shrimp Grilled New Orleans Style    Serves 4

Snip shells of shrimp w scissors down middle of back, leaving tail and first segment of shell intact. Cut and devein, leaving shells in place (Shells will prevent shrimp from becoming tough). Toss w oil, garlic, and 1.2 tsp salt and marinate at cool room temp 15 min. While shrimp marinate, prepare grill (gas-high 10 min, reduce to moderately high) Heat butter, chili powder, pepper, Wor. Sauce, and remaining 1/4 tsp salt in small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, turning only once, until just cooked through, 3-4 min total. Push off skewers into a bowl, then pour butter mix over them and toss to combine.

Shrimp   1.5lb large (21-25 per lb.)

Olive Oil   2T

Garlic   3 med minced

Salt   0.75tsp

Butter    6T

Chili Powder   2tsp

Pepper   2tsp

Worcestershire Sauce   4tsp

Lemon Juice, Fresh   1T

Shrimp, Grilled Red Pepper 

Peel and devein shrimp, leaving the tails on. Put in large bowl of ice water w salt. Refrigerate one hour. Drain and pat dry. Combine oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season. Add shrimp, toss so they are thoroughly coated w marinade and soak 30 min at room temp. Preheat grill. Grill 2-3 min on each side. Be careful not to overcook them. Put on serving platter. Cover w plastic wrap and chill until ready to serve. Garnish w basil leaves and lemon and season.                             

Shrimp   3lb large

Salt   4T sea

Olive Oil   0.5c

Garlic   2 cloves minced

Lemon Juice, Fresh   from 0.5 lemon

Lemon Zest   2T

Pepper Flakes, Red   1 tsp

Oregano   2T fresh, chopped  

Shrimp, Grilled Tandoori  Serves 4

Prepare grill. Butterfly shrimp by making a deep incision from top to bottom down center of back, without cutting all the way thru and devein. Combine spices in large bowl. Add shrimp and toss to coat well. Grill shrimp, opened flat, on an oiled rack set 5-6 inches over glowing coals, turning once, until cooked through, about 2 min on each side. Serve immediately w mint chutney.
Shrimp   1.5lb extra large (12-16 per lb), shelled
Turmeric   1tsp
Paprika   1tsp
Salt   0.5tsp Kosher
Pepper   0.25tsp

Shrimp Salad, Lime, Avocado & Grapefruit​

From limes, grate 1/4 teaspoon peel; squeeze 1/4 cup juice. Set peel aside. In 1-quart saucepan, heat ginger, sugar, and lime juice to boiling on high, stirring. Remove from heat and let stand. With knife, cut peel and white pith from grapefruit; discard. Holding grapefruit, 1 at a time, over medium bowl, cut out segments between membranes. Squeeze membranes to release remaining juice into bowl. Discard seeds. Thinly slice half of mint. Preheat grill pan or prepare outdoor grill for direct grilling on medium-high.
Rub oil all over shrimp. Sprinkle sliced mint, lime peel, cayenne, and 1/8 teaspoon salt all over shrimp. Grill 3 to 4 minutes or until shrimp just turn opaque throughout, turning over once. Pour ginger mixture through sieve over grapefruit, pressing on ginger to extract liquid. Gently stir to mix. Divide lettuce and mint leaves among 4 plates. Top with shrimp, avocado, and grapefruit mixture. Serve with rolls.

2 limes
1½ tbsp. chopped peeled fresh ginger
1 tbsp. sugar
2 Ruby Red or Rio Star grapefruit
¼ c. packed fresh mint leaves
1 tsp. extra virgin olive oil
12 oz. peeled deveined shrimp (16- to 20-count)
1 pinch cayenne pepper
1 head butter lettuce
1 avocado

4 whole-grain dinner rolls

Shrimp, Roasted Pecan

Preheat oven to 350. Combine egg whites, honey s&p in small bowl. Split shrimp down the center, cutting almost but not completely through, opening the two halves to resemble a butterfly shape. Pat dry w paper towel and press flat w the palm of your hand. Dip each into honey egg wash, then shake off excess. Place in pecans and pat lightly to coat both sides. Roast for 10 min on a lightly greased sheet pan. Can be made 3-4 hours in advance and served at room temp.

Egg White 2 

Honey 0.25 c

Shrimp 6 jumbo, peeled and deveined

Nuts, Pecans 2 c finely ground

Shrimp w Roasted Tomatoes and Feta

​​Preheat oven to 450°F. Stir together the olive oil, tomatoes, garlic, and salt and pepper and place in a large baking dish or divide among four smaller ones. Place on top rack of oven and roast for 20 minutes. Remove baking dish(es) from oven and stir in the shrimp and oregano. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until shrimp are cooked. Serve warm over pasta or with bread.

​5 ripe tomatoes, seeded and cut into eights
3 tablespoons olive oil
2 cloves minced garlic
a few pinches of sea salt
freshly ground pepper
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons fresh oregano
1 cup crumbled Feta cheese

Shrimp Rockefeller    Serves 4

Melt butter and blend in seasonings. Add vegetables and sauté 10 min. Pour water over bread, add vegetables and mix well. Place shrimp in 4 ramekins, reserving 4 for garnish. Cover w vegetable/bread mix. Combine butter and crumbs. Sprinkle crumbs and cheese over top of each shell. Place a shrimp on top. Bake 15 min at 400 or until brown.

Shrimp   1lb cooked

Spinach   2pkg, cooked and chopped

Butter   0.5c

Worcestershire Sauce   1.5tsp

Hot Sauce   0.25tsp

Celery Salt   1tsp

Onions, Green   0.5c chopped

Parsley   0.5c chopped

Garlic   2 cloves minced

Water   0.75c

Butter   2T

Crumbs, Bread   0.5c

Cheese, Parmesan   0.5c

Shrimp Salad Bouquet   Serves 10

Toss 2 lb shrimp w salt and pepper and lemon juice. In large bowl, mix other 1.5 lb shrimp, eggs, peas, celery, potatoes, milk, mayo, more salt and pepper and lemon juice. Grease 3 qt bowl and line bottom w waxed paper. Line w shrimp and fill w mix. Chill overnight and unmold.

Shrimp   2lb large

Shrimp   1.5lb chopped

Lemon Juice, Fresh

Salt/Pepper

Egg   10 hard cooked, diced

Peas   10oz, thawed

Celery   0.5c chopped

Potato   3c cooked and diced

Milk   0.33c

Mayonnaise   0.25c

Shrimp Sambal  Serves 4

Fry all ingredients together 2 min. Serve over rice.

Shrimp   1lb cooked

Coconut   1T shredded

Garlic   3cloves minced

Onion  2small minced

Butter   0.5c

Chili Peppers   2green chopped

Curry Powder   1.5tsp

Ginger   0.5tsp (if hotter sambal is liked)

Shrimp Scampi

Heat oil and garlic in 10" skillet over med heat until garlic begins to sizzle. Reduce heat to medium-low and cook until fragrant and pale gold, about 2 mi. Add shrimp, increase heat to med and cook, stirring occasionally, until shrimp turn pink, about 7 min. Do not overcook. Off heat, stir in parsley, lemon juice and salt and cayenne pepper.

Olive Oil   0.25c

Garlic  4 med cloves, minced

Shrimp   2lb

Lemon Juice, Fresh   2T

Shrimp, Smothered in Crab-Meat Gravy  Serves 6-8

In large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter w olive oil. When butter begins to foam, add garlic, onion, celery and pepper and saute until onion is translucent, stirring often, approximately 10 min. Adjust heat to high,add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 min. Reduce heat to medium low, and continue to cook, stirring often, for an additional 20-30 min, until the mix has turned a deep brown Be careful not to burn it. Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne and clam juice of stock and stir to combine, then return heat to medium. When the mix begins to simmer, add tomato paste, and season w s&p. Cook about 15 min, stirring often. Add shrimp, cook 3-4 min, then gently fold in crab meat and simmer an additional 2-3 min to heat through. Serve ladled over stone-ground grits.

Butter   8 T unsalted

Olive Oil   2 T

Garlic   4 cloves, finely chopped

Spanish onion   1 lg. diced

Celery   2 ribs diced

Red bell pepper   1 diced

Flour  1 1/4 c

Sage   2 T fresh, chopped

Thyme   1 T fresh

​Sherry   1/2 c dry

Worcestershire sauce   1/4 c

Nutmeg   3 pinches

Cayenne   2 pinches

Clam juice (or shrimp stock)   3-4 c

Tomato paste   1 T

Shrimp   3 lb butterflied large

​Crab   1 1/2 lb jumbo lump

Shrimp, Spiced Ginger w Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 ½ teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
 Fresh lime juice
½ cup fresh mint leaves, torn or roughly chopped

​In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
Tip: If your spice blend is heavy on the chiles, you might want to cut back by 1/4 to 1/2 teaspoon; you can always add more to taste just before serving.

​Snapper w Coconut Sauce

​Sprinkle fillets w lime juice. Heat oil in skillet on Medium. Stir in garlic, onion, celery and cook for 10 min, stirring often. Stir in tomato paste and cook 2 min. Stir in coconut milk broth and bay leaf. Bring to boil and simmer on low for 10 min, stirring occasionally. Stir in tomatoes. Add fish, skin side up, gently pushing them into sauce. Simmer 5 min or until fish is cooked and flakes easily. Transfer fish to warm serving tray and keep warm. Continue to simmer sauce until it reaches desired consistency. Ladle some over fish and serve w rice.

Snapper fillets                   4 large
Lime juice from 1 lime
Garlic                                     6 cloves minced
Onion                                    1 medium, julienned
Celery                                   1 stalk, julienned
Tomato paste                    1 T
Coconut Milk                     2 cans @ 13.5 oz
Broth, chicken                   1 packet or cube
Bay Leaves                          2
Tomato                                1 large, chopped
Rice       
​

​Soft-shell Crabs w Herbs  Serves 4

Preheat broiler and pat crabs dry. Combine 3/4 c flour w salt, pepper, and cayenne to taste. Set aside. Cream butter w parsley, chives, tarragon and paprika. Dredge crabs lightly w flour, shaking off excess. Place on broiler pan lined w foil and dot w creamed butter mix. Broil about 3" from heat, basting w butter. Turn once and cook on the other side (5-8 min total). Serve w pan juices over and lemon wedge.

Butter   0.5c, unsalted

Cayenne Pepper  

Chives   1T chopped

Flour   0.75c

Lemon   1 quartered

Paprika   0.5tsp

Parsley   2T chopped

Pepper/Salt  

Soft-shelled Crabs    8 

Tarragon   1T chopped

Soft-Shelled Crabs Meuniere

Combine milk, salt and pepper in a shallow dish and soak crabs 5 min. Lift crabs one at a time out of milk and dredge in flour. Transfer to a tray. Heat clarified butter in 12-inch nonstick skillet over med high until hot but not smoking, then sauté crabs, upside down, 2 min.Turn over and sauté until golden brown, 2-3 min more. Transfer to serving dish. Add butter pieces to skillet and cook until golden brown w a nutty aroma. Add lemon juice and parsley and remove from heat. Season and drizzle over crabs.

Butter   1.5T unsalted, cut into 3 pieces

Butter    4T clarified

Flour    1c

Lemon Juice, Fresh   1T

Milk   1c

Parsley   2T chopped

Salt   1tsp kosher

Soft-shelled Crabs   4  small

Soft-shelled Crabs w Almonds

Pat crabs dry. Heat butter and oil in skillet over medium heat. Add crabs, backside down and sprinkle w pepper flakes. Cover crabs w spatter-proof shield or lid held at an angle. Cook 3-4 min. Turn over and add almonds. Cook 3 min more or until done. Sprinkle w parsley and serve w lemon.

Butter   3T clarified

Lemon wedges

Nuts, Almonds, slivered   3T

Parsley   3T chopped

Pepper Flakes, Red   0.5tsp

Soft-shelled Crabs   6 medium

Vegetable Oil   1T

Soft-shelled Crabs, Cornmeal-crusted

Whisk together buttermilk, eggs, salt and pepper and pour into a 3-qt shallow dish. Add crabs and soak, covered and chilled, 1 hr. Heat enough oil to measure 2 inches deep in a wide 4-qt heavy pot to 375. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat w flour. Knock off excess flour and transfer to a tray. Repeat w remaining crabs. Deep fry crabs, 2 at a time, turning over halfway through (watch out for popping, until golden brown, 3-5 min. Drain on rack and serve w cilantro-lime tartar sauce.

Buttermilk   2c well shaken

Cornmeal   1c yellow

Egg   2 large

Flour   1c self rising cake

Pepper   1tsp

Salt   1T kosher

Soft-shelled Crabs   8    4-5" wide, cleaned

Vegetable Oil   2qt

Soft-shells Grilled w Ginger Lime Butter  Serves 4

Mix all ingredients but crabs & olive oil. Form into cylinder, wrap in foil and freeze 2 hours. Preheat grill. Brush crabs w oil and season to taste. Grill 3-4 minutes per side. Arrange on serving platter. Cut butter into 8 rounds and place on on each crab. Garnish w chives.

Butter   6T unsalted and whipped

Chives   2T chopped

Ginger   2tsp grated fresh

Lime Juice    2

Lime Zest   2tsp

Olive Oil   2T

Shallot   2T minced

Soft-shelled Crabs   8 jumbo

Soft-shells, Feta Cheese stuffed    Serves 4

Season all sides of crabs w salt and pepper. Season flour, egg wash and breadcrumbs w Essence. Stuff each cavity w 2T goat's cheese, pressing firmly to secure cheese. Dredge crabs in seasoned flour. Dip each in egg wash, letting excess drip off. Dredge in bread crumbs, coating legs completely. Fry basil leaves in oil until crispy (about 1 min.) Remove and drain on paper towels. Season w salt and pepper. Holding the cavity, carefully dredge the legs in hot oil for 30 seconds. Carefully drop the shells in the oil and fry until brown, about 2-3 min. Remove and drain. Season. To serve, spoon Pecan Pesto Butter Sauce in center of each plate. Spoon mashed potatoes in center of sauce. Place 2 crabs on top and garnish w fried basil.

Basil   0.5c leaves

Bread   2c fine dried crumbs

Cheese, Feta   1c goat's

Crab   8 softshells, cleaned

Egg   2 beaten w 1 T milk

Flour   1c

Pepper  

Potato   2c mashed, hot

Salt  

Sole Calais    Serves  4

Mix spinach, egg, & mushrooms. Season and add thyme. Spread on fillets. Roll and tie. Place in baking dish and add sherry, button mushrooms and bay leaf. Bake 20 min at 450.

Bay Leaves   1

 Egg    1hard cooked, mashed

Fish, Sole   1.5lb fillets

Mushrooms   0.25lb button

Mushrooms   0.25lb chopped

Spinach   4T cooked

Thyme  

Wine, Sherry   1c

Striped Bass as Crabmeat

Filet and skin striped bass. Remove all dark meat. Cube into 1" sq pieces. Into a pot of boiling water put remaining ingredients. Boil 3-4 min. Add fish, cover and cook 10 min. Drain. Arrange on platter and refrigerate until well chilled. 

Bay Leaves   4 

Fish, Sea Bass  

Lemon Juice, Fresh from 2 lemons

Olive Oil   1T

Pepper/Salt  

Swordfish in Sour Cream   Serves 4

Sauté shallots and mushrooms in butter until soft. Remove w slotted spoon and set aside. Add wine to mushroom liquid and add fish. Cook according to the 10 min per inch theory, turning once. About 2 min before the fish is cooked, pour the sour cream over. Surround with mushrooms and shallots and continue cooking until done, being careful not to let the sauce boil. Season and garnish w watercress. (Variation: just before serving, add 1T Dijon mustard to sauce)

Butter   4T

Fish, Swordfish   1lb steaks (1" thick)

Mushrooms   0.5lb, sliced

Shallot   6 finely chopped

Sour Cream   1.5c

Wine, White   0.33c

Stock, Fish (Cheaters)

Bring all ingredients to simmer to blend flavors; simmer about 30 min. Strain through cheesecloth, pressing solids w back of spoon to extract as much liquid as possible.

Onion 1 small,minced

Carrot     1 medium, minced

Celery   2 ribs, minced

Parsley  8 stems, chopped

White wine   1 c, dry

Clam juice     24 oz

Water     3 c

Chile Pepper     1 dried     

Bay Leaves       2 large

Thyme        ½ tsp dried

Lemon juice  1 T FRESH 

Tripletail, Baked

​Preheat oven to 325 degrees F. Lightly butter a 9×13 inch glass baking dish and set aside. Season the fillets with salt, pepper, garlic and onion.  Place fish into prepared baking dish.  Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lemon, lime and orange juices and then cover each fillet with 3 slices of lime and 2 slices of orange.  Bake in preheated oven until fish is opaque and flakes easily with a fork (about 20-25 minutes).

1/2 cup softened butter, plus more for baking dish
2 pounds tripletail cut into 4 pieces
1 teaspoon salt
juice of 1/2 lemon
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 cup key lime juice
1/4 cup fresh orange juice
12 slices key limes

8 orange slices

Trout, Almond-crusted with Dill

Preheat oven to 400°F. Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere. Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in oven. Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.

2 tablespoons roughly chopped almonds
3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)
1 1/2 tablespoons fresh dill, divided
1 tablespoon all-purpose flour
1 large egg, lightly beaten
2 (6-oz.) skin-on trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 lemon wedges

Tuna, Pan Seared w Ginger-Shitake Sauce  Serves 6

Preheat oven to 200. Sprinkle one side of the tuna w pepper. Ina large, heavy skillet heat the oil over high. Place the tuna, pepper side down, in pan and sear for 2 min. Turn the tuna over and continue cooking to desired doneness (2 min for rare). Transfer to rimmed baking dish and keep warm in oven. To the same skillet, add the butter, green onions, chopped cilantro, ginger and garlic. Sauté until fragrant, about 30 sec. Min in mushrooms and soy sauce and simmer 30 sec. Add cream and simmer until the sauce lightly coats the back of a spoon, about 3 min. Stir in lime juice. Spoon sauce onto serving plates, then place a tuna steak over the sauce. Garnish with lime wedges and cilantro sprigs.

Fish, Tuna 6 six oz steaks 1" thick

Peanut Oil 2 T

Butter 3 T

Onions, Green 0.33 c thinly sliced

Cilantro 0.25 c chopped fresh

Ginger 2 T finely chopped fresh

Garlic 4 cloves, chopped

Mushrooms, Shitake 8 oz fresh, stemmed, caps sliced

Soy Sauce 6 T

Heavy Cream 1.5 c

Lime Juice 3 T

Tuna Poached in Olive Oil Serves 6

Season filets on both sides w s&p. In deep fry pan over medium heat, combine oil, rosemary, garlic and red pepper flakes; heat to 200-225. Carefully place 2 or 3 filets in oil; cook, turning once if needed, 4-6 minutes for rare (tuna will continue to cook after being removed from oil.) Using slotted spatula, transfer to baking sheet. Return oil to 200-225, cook remaining tuna. Cut tuna into slices 1/2" thick. Serve at room temp w salsa verde and grilled potatoes. If not serving immediately, cover cooked tuna w plastic wrap; refrigerate up to overnight. Remove from refrigerator 30 min before serving.

Fish, Tuna 6 six oz filets 1" thick

Olive Oil 4 c (not EV)

Rosemary 1 sprig

Garlic 2 cloves

Pepper Flakes, Red 0.25 tsp