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Grilled Opah with Candied Lemons


INGREDIENTS

2 to 3 Tablespoons Honey

1/8 Teaspoon Saffron, chopped

¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

Pinch of Kosher Salt

2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

Sea Salt Flakes, such as Maldon

2 Tablespoons Olive Oil, plus more for brushing fish

½ Cup picked fresh Basil Leaves

¼ Cup baby Dandelion Greens

¼ Cup picked fresh Parsley Leaves

1 Small bunch fresh Chives, sliced into 1-inch pieces


DIRECTIONS

Preheat the grill or grill pan over high heat.

 Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


Simplified Filipino Fish Sinigang Soup

INGREDIENTS

2 Jars of Dry Dock Fish Stock (order from Dry Dock)
1 Tsp Minced Garlic 
1 Tsp Thinly Sliced Fresh Ginger
1 Tbsp of Tamarind Paste
1/2 Onion, sliced
1 Tomato cut into bite sized pieces
1-2 More variety of vegetables of your choice cut up
1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
1-2 Lemons

DIRECTIONS

Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
Add the Stock - taste, and see if it needs water if it}}s too flavorful
Heat to simmer and add vegetables and fish - cook till fish is done. 
Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
Add kosher salt to taste, but probably not necessary. 

Baked Salmon in White Wine Sauce


INGREDIENTS
1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

DIRECTIONS

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Broiled Salmon with Spinach and Feta


INGREDIENTS

4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice

DIRECTIONS

Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

Easy Salmon with Spicy Cucumber Pineapple Salsa

Salmon with Spicy Cucumber-Pineapple Salsa

  1. Recipe Provided by Martha Stewart
  2. INGREDIENTS
  3. 2 tablespoons fresh lime juice (from 1 lime)
  4. 1 tablespoon honey
  5. 2 tablespoons vegetable oil
  6. 2 Kirby cucumbers, finely diced
  7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
  8. 2 scallions, thinly sliced
  9. 1 jalapeno chile (ribs and seeds removed), minced
  10. 1/4 cup fresh basil leaves, chopped
  11. Coarse salt and ground pepper
  12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

  13. DIRECTIONS
  14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
  15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

Ginger Salmon


INGREDIENTS

2in of fresh Ginger
1 Tbsp Honey or Agave
1 Tbsp Soy Sauce
1 tsp Salt
1/2 Tbsp Cracked Pepper
2 Tbsp Olive Oil
2 lbs Salmon Fillet

DIRECTIONS

Preheat oven 350

Grate the ginger on a box grater

Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

Rub for Grilled Salmon


INGREDIENTS

1/4 cup Sugar
1 tsp Dry Mustard
Dash Cinnamon
1 tbsp Paprika
1 1/2 tbsp Sea Salt
2 tsp Cocoa
1/4 cup Chili Powder
1 tbsp Ground Cumin
2 tbsp Ground Pepper

DIRECTIONS

Combine all ingredients and place in a container.
Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


INGREDIENTS

1 tablespoon whole coriander seeds
1/4 cup honey
5 tablespoons soy sauce
2 teaspoons fresh lemon juice
4 salmon fillets (5 ounces each), skinned
2 teaspoons vegetable oil

DIRECTIONS

Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

CA Sea Bass on the Grill in a Pan!!


(No precise amounts for ingredients, so estimate according to your preferred taste)
*** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

INGREDIENTS

Onion (Sliced)
Garlic Cloves (Minced)
Jalapeno
Garlic Salt
Pepper
Small Limes (Or Lemons if preferred)
Tomato (Large Chunks)
Cilantro (Chopped)
Rice

DIRECTIONS

I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


Miso Marinated White Sea Bass/Corvina


INGREDIENTS

1 cup mirin (sweet Japanese rice wine)*
3/4 cup white miso (fermented soybean paste)*
1/2 cup sake
1/4 cup sugar
6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

1 cup dry white wine
1/4 cup chopped shallots
6 garlic cloves, chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
1 cup whipping cream
5 tablespoons unsalted butter, room temperature
1 1/2 tablespoons fresh lemon juice

DIRECTIONS

Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

* Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

Crab Ravioli with Tomato and Basil Recipe

Photo Credit: Andrew Crowley

 INGREDIENTS

 

For the Ravioli:

250g/9oz 00 Flour, plus extra for dusting

2 Whole Eggs

3 Egg Yolks

 

For the Filling:

200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

25g/1oz Fresh White Bread Crumbs, finely chopped

1 tsp Fennel Seeds, Crushed

1 tbsp Very Finely Chopped Parsley

Zest of Lemon

 

For the Sauce:

400g/14oz Baby Tomatoes

2 Tbsp Extra-virgin Olive Oil

1 Garlic Clove, finely chopped

A handful of Basil leaves, to serve

 

DIRECTIONS:

Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

 

Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

 

Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

 

Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

 

To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

 

Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

 

Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

 

http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

Mussels with White Wine


  • INGREDIENTS

  • 3 pounds mussels
  • 3 tablespoons unsalted butter
  • 1 shallot, cut into thin rings
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • Coarse salt and ground pepper
  • 3 tablespoons chopped fresh parsley
  • Crusty bread, for serving

DIRECTION

Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

Add white wine and chicken broth. Bring to a simmer over high.

Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Variations

For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


Scallop, Orange, and Cucumber Kebabs


SIMPLE DIRECTIONS 

Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

Lemon Grilled Shrimp and Scallops


Shrimp and Scallops with Lemony Soy

  1. Recipe provided by Food and Wine June 2012
  2. INGREDIENTS
  3. 1 1/2 cups low-sodium soy sauce
  4. 1 cup mirin
  5. 1 cup sake
  6. 2 lemons, very thinly sliced
  7. 2 jalapeños, very thinly sliced
  8. 1 pound medium white shrimp, shelled and deveined
  9. 1 pound large fresh dry sea (diver) scallops
  10. Vegetable oil, for grilling
DIRECTIONS

In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

Serve with Grilled eggplant and scallions.

Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


INGREDIENTS

1 piece peeled fresh ginger
5 cups water
1 Tbsp whole black peppercorns
5 Tbsp fresh lemon juice (2 lemons)
1 lb Shrimp unpeeled
1 tsp fish sauce
1 Tbsp EVOO
1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
3 radishes, thinly shaved on a mandoline (1/2cup)
2 large scallions, thinly sliced (3 Tbsp)
2 oz jicima, peeled and thinly sliced (1/2 cup)
Coarsely ground pepper

DIRECTIONS

Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

Add shrimp, melon, radishes and half the scallions and toss well.

Add jicima and gently toss.

Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

Rum-Glazed Shrimp and Mango


DIRECTIONS

These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


 

Shrimp in Tomato Confit


INGREDIENTS

2 lbs Large Shrimp
3/4 cup EV Olive Oil
1 1/2 cups sliced Shallots (about 2)
1 tblspn thinly sliced chile de arbol
1/2 cup sliced garlic
1 1/2 pints cherry tomatoes, halved
Yellow tomato confit (recipe below)
1/4 cup sliced flat-leaf parsley
1 tblspn chopped oregano
2 tblspn sliced green basil
2 tblspn sliced opal basil
1 lemon for juicing

DIRECTIONS

Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

Yellow Tomato Confit
Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

INGREDIENTS

1/2 cup sliced red onion (about 1/2 onion)
2 dried chiles de arbol, broken in half with hands
1 tblspn sliced garlic
2 sprigs basil
2 sprigs oregano
1 1/2 lbs yellow and orange tomatoes
1 cup EV olive oil
Kosher Salt and Pepper

DIRECTIONS

Preheat Oven to 400 deg.
Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


Shrimp Pad Thai


INGREDIENTS

8 ounces rice-stick noodles
1/4 cup tomato-based chili sauce
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
Assorted Garnishes (Optional)
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
Bean sprouts
1/4 cup fresh cilantro
Lime wedges

DIRECTIONS

Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Shrimp with Tomato Confit, Garlic and Chile


INGREDIENTS

16 large Spot Prawns or White Shrimp (2 pounds)
3/4 cup extra-virgin olive oil
1 1/2 cups slided shallots (about 2 shallots)
1 tablespoon thyme leaves (5-6 sprigs)
1 tablespoon thinly sliced chile de arbol
1/2 cup sliced garlic
1 1/2 pints cherry tomatoes, cut in half
Yellow tomato confit (recipe below)
1/4 cup sliced flat-leaf parsley
1 tablespoon chopped oregano
2 tablespoon sliced green basil
2 tablespoon sliced opal basil
1 lemon, for juicing

DIRECTIONS

Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

Yellow Tomato Confit
The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
1/2 cup sliced red onion (1/2 red onion)
2 dried chiles de arbol, broken in half with hands
1 tablespoon sliced garlic
2 sprigs basil
2 sprigs oregano
1 1/2 pounds yellow and orange tomatoes
1 cup extra-virgin olive oil
Kosher salkt and freshly ground pepper

Preheat oven to 400 degrees.

Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

Southern-Style Pickled Shrimp


INGREDIENTS


Recipe from the Kitchn
Serves 6 to 8

1 Vidalia or sweet onion, thinly sliced
1 lemon, thinly sliced
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of Tabasco sauce, to taste
1 1/2 pounds (41/50 count) peeled and cooked shrimp

DIRECTIONS

 In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


Brazilian Fish Stew

Ingredients:

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

2 tablespoons olive oil
1 tsp. finely chopped fresh ginger
1 tsp. garlic, minced
1 large onion chopped
4 large bell peppers or red bell peppers, sliced
1 (16 ounce) can diced tomatoes with juice
1 cup chicken broth
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions:

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve. Welcome to Brazil!

Salmon Bisque

Recipe brought in by a customer from the LAtimes.com by Noelle Carter.

Ingredients:
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tbsp minced garlic
2 3/4 cups (22 oz) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill, plus fresh sprigs for garnish
1/2 tsp salt
1/4 tsp pepper
2 cups cubed fresh salmon (bones removed and cut into 1/2-in cubes), about 1.5 lbs
2 tbsp flour
2 cups heavy cream

Directions:
1. Heat a heavy-bottomed pot over medium high heat until hot. Add the butter, and when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are translucent and soft.
2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill; season with salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3-5 minutes.
3. While the soup is cooking, whisk the flour in the the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Enjoy.

Seafood Mix Stew

Ingredients
1 Bag of Seafood Mix (Fish Mix) 1 1/3lb
1 lb Shrimp 16/20 peeled & cleaned
1/2 tsp Tumeric powder
2 Zucchini - sliced
3-4 Large Green onion bulbs
1 Garlic entire bulb
1 Tblspn Butter
1 Cup Apple Cider Juice or Apple Juice 
Red, Black and White pepper to taste
1/2 Lemon
Some Parsley fresh

Brown butter in heated pan do not burn
Add onions sauté with garlic salt 
Add garlic stir to ensure garlic does not burn. 
Add 1 cup apple cider juice or apple juice

Thinly slice the fish chunks in the Seafood Mix & add a tablespoon of water inside the bag and very lightly shake- add entire contents into pan- lower heat & cover. 
After 5 minutes add shrimp tossed in turmeric and sliced zucchini. 
Cover low heat until shrimp are lightly pink. Season with red, black and white pepper. 
Squeeze some citrus juice add fresh parsley and serve with mash potatoes. 
Use the potato liquid to thicken the stew if needed during cooking process. 

Argentinean Swordfish Recipe

Chimichurri:
  • 1 1/4 cups ev olive oil
  • 6 tbsp red wine vinegar
  • 1 lg orange zested
  • 1 lg lemon zested
  • 1/2 cup OJ
  • 1/4 cup lemon juice
  • 2 tbsp minced garlic
  • 2 tbsp minced shallots
  • 1 cup chopped fresh flat Italian parsley
  • 1/2 cup packed, chopped fresh basil
  • 2 tbsp chopped fresh oregano leaves
  • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1/8 tsp cayenne pepper
Swordfish:
  • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
  • EV Olive Oil
  • Kosher salt and pepper
  • 2 lg red bell peppers, cut julienne
  • 2 lg cloves garlic, sliced thin
  • 1/2 cup toasted pine nuts
  • 1 tbsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • 4 swordfish steaks, 1" thick
  • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
  • warmed sourdough bagettte slices
Directions:

To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.

Ginger Swordfish

Ingredients:
  • 3/4 cup teriyaki sauce
  • 2/3 cup dry sherry
  • 4 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger root
  • 1 teaspoon sesame oil
  • 6 (6 ounce) swordfish steaks
Directions:
  1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
  2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
  3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

Something tasty I threw together...with Swordfish

This can be served in a tortilla or on top of rice and any white fish, Ono, Mahi, Sea Bass will work also.

Ingredients:
  • 1 Large Yellow onion, 1/2 sliced, 1/2 finely chopped
  • 1 Jalapeno, chopped
  • 1 lb Swordfish or similar chunky fish
  • 1 tablespoon of Dry Dock Spice
  • 1 teaspoon of Capers
  • Juice from 1 lemon
  • 1/2 bunch chopped Cilantro
Directions:
  1. Saute the sliced onion and Jalapeno till soft
  2. Chop the Fish into 1.5" chunks and season with Dry Dock Spice, capers and lemon juice, then add to the pan
  3. Let simmer until just cooked through, still juicy in the center
  4. Serve on top of Rice or in a tortilla and add the finely chopped onion and chopped Cilantro on top

Swordfish with flavor infused, by Penny Bly

Ingredients:
  • 1 Cup Chopped Yellow Onion
  • 2 Minced Garlic Cloves
  • 1 28oz can Chopped Tomatoes
  • 1 tsp Kosher Salt
  • 3/4 tsp Black Pepper
  • 2 Tbsp Chicken Stock or Balsamic Vinegar
  • 2 Tbsp White Wine
  • 1/2 Cup Chopped Basil
  • 2 Tbsp Capers
  • 4 Oil Packed Anchovy Fillets
  • 4 Swordfish Steaks
  • 3 Tbsp Olive Oil
  • 1 Tbsp unsalted Butter
Directions:
  1. Cut each Anchovy fillet into 3 pieces
  2. Make 3 samll incisions in each Swordfish steak and insert a piece of Anchovy
  3. Cook the onion in the olive oil on med-low for 10 min. Add the garlic and cook 30 seconds. add the drained tomatoes smashing them with a fork. Add S & P. Simmer on low for 15 min. Add chicken stock & white wine. Simmer for 10 min more to reduce liquids. Add basil, capers & butter, cook 1 min more
  4. Grill Swordfish with olive oil. Place sauce on plate and arrange Swordfish on top. Garnish with chopped basil.

Seared Ahi with Roasted Tomoatillos and Avocado Sauce

Bobby Flay came up with this one and I just love it. If you}}re an Avocado fan, you}}ll love this too.

Ingredients:
2 lb Ahi Tuna
8 Tomatillos (Roasted & peeled after removing outer skin)
1-2 Jalapeno (Roasted, peeled and seeded)
4 Avocados
1 Small Red Onion (Chopped)
1/4 cup chopped Cilantro
1/4 cup Lime juice
2 Tablespoon Honey
salt & pepper
Olive or Grape Seed Oil

Directions:
Season Tomatillos and Jalapenos with S&P and rub with oil. Roast on a hot BBQ. Peel and Seed.
Add Tomatillos, Jalapenos, Avocados, Red Onion, Cilantro, Honey and Lime Juice to Blender. Blend and add 1/4 to 1/2 cup oil while blending.
Season and oil Ahi Tuna as desired and sear on a hot grill for 30 seconds each side.
Slice Ahi Tuna across the grain to serve with sauce and Rice

Tuna Carpaccio

Ingredients:
1 sprig of thyme, leaves chopped
2 tsp grated lemon zest
5 tbsp extra virgin olive oil
5 fingerling potatoes
salt and ground pepper
4 tbsp mayonnaise
1 heaped tbsp small capers, rinsed
2 tbsp olive oil for frying
1lb sashimi grade Ahi Tuna sliced thin across the grain

Directions
1. Mix together the thyme, lemon zest and EV olive oil.
2. Boil the potatoes for 15 minutes, or until tender. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavored olive oil and mix with the mayo; set aside
3. Pat the capers dry with a paper towel. Fry them in the olive oil for 2 minutes or until crips, then drain off the oil.
4. Spread the Tuna on a platter and scatter the fried capers, season to taste and drizzle over the remaining flavored oil. Serve with Potatoes.

Tuna Tartare by 14K Restraurant

Ingredients:
  • 3 oz Ahi cut in small dice
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Olive Oil
  • 1 tsp minced Shallot
  • 1 tsp minced Chives
  • 1 tsp Dijon mustard
  • Juice from 1/2 cold lime
  • 1 tsp Chile oil
  • 1 tsp Wasabi Tobiko
  • Pinch Black Sesame Seeds
  • Fried Wonton Skins for serving
Directions:

In a small bowl, toss the diced tuna with sesame oil, soy sauce, olive oil, shallot, chives, mustard and lime juice. In a frozen martini glass, place the chile oil. Spoon the tartare into the glass and garnish with the tobiko and seeds. Serve immediately alongside the wontons.

Braised Fish with Orange and Soy

INGREDIENTS

1 Tablespoon Vegetable Oil 
2 Cloves Garlic, Minced
1 Tablespoon Minced Peeled Fresh Ginger
1 Bunch Scallions, thinly sliced
3 Tablespoons thawed Orange Juice Concentrate
2 Tablespoons Low-Sodium Soy Sauce
4 Skinless Fish Fillets, such as Halibut, Cod or Salmon (6 to 8 ounces each)
Cooked rice, for serving

DIRECTIONS

In a large skillet, heat oil over medium. 
Add Garlic, Ginger, Scallions; cook until Scallions begin to soften, 2 minutes.
In small bowl, combine juice concentrate, soy sauce, and 1/4 cup water.
Add mixture to skillet and bring to a simmer. Add fish, cover and cook until opaque throughout, 6 to 8 minutes. Serve with rice. 

Easy Grilled Fish Sandwich, recipe courtesy of Martha Stewart

Ingredients:
  • 4 cups shredded green cabbage (from head cabbage)
  • Coarse salt and ground pepper
  • 1 celery stalk, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons mayonnaise
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon caraway seed
  • Vegetable oil, for grilling
  • 4 white fish fillets (True Cod, Sole, Halibut-not Greenland, 4 to 6 ounces each)
  • 8 thick slices sandwich bread, such as brioche or country-style white
Directions:
  1. In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
  2. Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
  3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

Easy White Fish Marinade

Combine some finely chopped green onion, garlic, 1 tbsp of sesame oil and 1 tbsp of soy sauce, 1/4 tsp of Chili paste, and roughly 1/4 cup of fruit juice from either an Orange, Pomegranate or something similar. Simmer for 5-7 min and cool.

Add this marinade to your white fish fillet for about 30 min and you}}ll have a wonderfully flavored fish - baked, grilled or pan fried.

Enjoy,
Stefan

Grilled Corvina in Banana Leaves

Cool Recipe from Chef Mitch of Mitch}}s Seafood - posted by BDoutdoors.com

Serves 4-6

INGREDIENTS

4-6 6 Ounce Pieces of Mexican Corvina

4-6 Banana Leaf Pieces for wrapping fish

3 Dried Ancho Chilies

3 Clovers Garlic

1/2 Yellow Onion cut into rings

1 cup Orange Juice

1/4 Cup Honey

1/2 Pineapple cut into 1/2 inch rings

1/2 cup Soy Sauce

1/4 diced Red Pepper

1/4 cup Red Onion

1 Diced Fresno chili (or other spicy pepper)

1/4 Cup chopped Cilantro

Juice from 2-3 Limes


DIRECTIONS

Ancho Chili Glaze
Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt. Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
Puree in a blender with honey until smooth.

Pineapple Salsa
Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
Remove the pineapple from the soy and grill until slightly softened and charred.
Dice the pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.

For the Fish
Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves. Grill fish over medium heat until done (about 10 min depending on thickness of fillet).
Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.

Grilled Grouper/Sea Bass Tacos

INGREDIENTS

1/4 cup low-fat sour cream
3 1/2 tablespoons fresh lime juice, divided
3/4 cup fresh corn kernels or frozen corn kernels, thawed
2 small plum tomatoes, seeded and diced
1/4 cup thinly sliced green onions
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh cilantro
1 teaspoon minced seeded jalapeno pepper
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 1/2 cup thinly sliced onion
1/2 red bell pepper, seeded and cut into thin strips
tostada shells (6-inch)
1 pound grouper or other firm white fish fillets
1/2 teaspoon chili powder
1/4 teaspoon cumin
non-stick cooking spray
2 cups shredded romaine or leaf lettuce

DIRECTIONS

Combine sour cream and 2 table­spoons lime juice. Cover and chill. 

Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned. 

Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. 

Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. 

Heat tostada shells according to package directions; keep warm. 

Prepare grill. 

Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently. 

Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. 

Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

Halibut with Herb Sauce

INGREDIENTS

6 Tbsp fresh lemon juice
6 Tbsp extra-virgin olive oil
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh chives
3 Tbsp chopped fresh parsley
6 6-oz halibut fillets
2 Tbsp extra-virgin olive oil
  • DIRECTIONS

    Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

    • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

Mediterranean Whitefish Fillet

Ingredients:
  • 1 lb of Sole, Flounder, Barramundi, Greenland Halibut, Rockfish or other whitefish
  • 1/2 lemon to squeeze onto fish
  • 1 tsp fresh minced dill or 1/2 tsp dried
  • 2-4 Tbsp extra virgin olive oil
  • 2 Tbsp chopped shallots
  • 1 stalk fresh garlic diced or 2 cloves
  • 1/4 Cup small capers, rinsed and drained
  • 1/4 Greek pitted olives black or green or combo
  • 6 Cherry tomatoes halved
  • 1/4-1/2 Cup diced marinated artichokes (optional)
  • 2 Tbsp chopped green or red onion for garnish (optional)
  • Fresh ground pepper and sea salt to taste
  • Chili Pepper flakes to taste
Directions:
  1. Season both sides of whitefish with lemon juice, dill and pepper, in that order
  2. Place 2 tablespoons of olive oil in a pre-heated 12 inch skillet over medium heat
  3. Once oil is hot, brown fish on both sides. Fish turns opaque and the edges become golden brown
  4. Depending on tickness of whitefish, about 3-5 minutes per side
  5. Transfer to a plate, cover to keep warm and set aside
  6. The fish will release a nice juice into the skillet. Keep it.
  7. If pan is dry, add remaining 2 tablespoons of oil. Add shallots, garlic and capers into skillet. Saute 3-4 minutes until lightly browned.
  8. Add Tomaties, olives, capers and artichokes
  9. Season with sea salt and fresh ground pepper to taste
  10. Spoon caper tomato olive mixture over fish and serve topped with chopped parsley

Nut Crusted Mahi/Grouper/Snapper

INGREDIENTS: 

HONEY SOY GLAZE

Mahi Mahi Fillets / Grouper / or Snapper

1/2 cups corn flakes

    1 cup macadamia nuts ( or pecans or walnuts)
      2 tablespoons chopped parsley (optional)
        salt and pepper
          cooking spray, for baking pan
            1/3 cup honey
              1/3 cup soy sauce
                2 teaspoons dry mustard ( or more)

                DIRECTIONS

                Heat oven to 350 degrees.
                In a food processor, pulse nuts until coarsely chopped.
                Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
                Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
                Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
                Spray the baking pan, lay the fish fillets in.
                Bake for 10 minutes.
                The fish should still be moist and delicate- not overcooked or dry.
                While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
                Place the mahi mahi on a dinner plate with rice.
                Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
                Serve.

                Olive Oil Poached Cod or other Flaky white fish with Roasted Tomato and Broccoli Rabe

                Charlie Trotter Recipe, Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Charlie Trotter codServes 4
                • 3 large tomatoes
                • 3 cloves garlic
                • 1/2 cup extra virgin olive oil
                • 1/4 cup balsamic vinegar
                • 2 sprigs thyme
                • Salt and freshly ground black pepper
                • 1 bunch broccoli rabe, cleaned and blanched
                • 2 tablespoons unsalted butter
                • Salt and freshly ground black pepper
                • 2 cups plus 1 tablespoon extra virgin olive oil
                • 4 5-ounce cod fillets, skinned
                • 1 teaspoon fresh tiny green basil leaves
                • 1 teaspoon fresh tiny purple basil leaves

                Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, swordfish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110º to 115º. If you cannot find broccoli rabe, you may substitute one small head of broccoli.

                To prepare the tomatoes:

                Preheat the oven to 375º. Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.

                To prepare the broccoli rabe:

                Cook the broccoli rabe in the butter in a small sauté pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.

                To prepare the cod:

                Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110º. Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.

                Orange Roughy in a Lemon/Dill Sauce

                This recipe is really just a quick meal that I threw together for the crew at Dry Dock, but it was requested that I write it down.

                Ingredients:
                2 lbs Orange Roughy Fillet (cut in to chunks)
                1 tblsp Olive Oil
                1 Large Onion (chopped coarse)
                1 Jalapeno (chopped coarse, no seeds or membrane)
                1 small lemon
                1 tsp of dry or fresh dill
                1/4 tsp chili powder or to taste
                1 tsp of combo seasoning (garlic salt, pepper, little cheyenne, dried minced garlic, dried onion flakes)

                Directions:
                1. Heat oil in a heavy pot or skillet and add the onion and jalapeno and cook to translucent
                2. Add Orange Roughy and season with Dill, Combo Seasoning, and Chili Powder and cook on medium low until almost done (fish will be opaque in center.
                3. Add Lemon juice, stir and cook another minute or two.

                Serve with Rice or potatoes. We only had bean chips and Queso Fresco, but it was a great meal.

                Poached Halibut, Sea Bass or Sole with Tomato and Saffron

                Courtesy of Bon Appetit Jan 2014

                INGREDIENTS

                2 Tbsp Olive oil
                2 Garlic cloves
                1/2 tsp Crushed red pepper flakes
                1 14.5 oz can whole peeled tomatoes, drained
                1/4 cup Dry white wine
                2 Bay leaves
                pinch of saffron threads
                Kosher salt
                Ground pepper
                1.5lbs Halibut or Sole or Sea Bass

                • Directions

                • Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 mins.

                  Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. 
                • Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes, season with salt and pepper.
                • Reduce heat to medium-low; season fish with salt and pepper and place in skillet. 
                • Cover and cook at a bare simmer until fish is opaque throughout and beginning to take, 5-7 minutes (thicker pieces will take longer to cook).
                • Gently transfer fish to shallow bowls and spoon poaching liquid over.

                Snapper Sashimi with Seaweed and Fennel


                INGREDIENTS

                2 Teaspoons dried cut Wakame Seaweed

                3 Tablespoons fresh Lime Juice, plus wedges for serving

                2 Tablespoons Olive Oil

                1 Teaspoon finely grated peeled horseradish

                1 Teaspoon Soy Sauce

                1 Teaspoon toasted Sesame Seeds

                Small pinch of Sugar

                Kosher Salt

                ¼ Small Fennel bulb, very thinly sliced on a mandolin

                ½ Pound skinless, boneless Red Snapper fillet, sliced ¼ thick

                ½ cup Chervil Leaves

                1 Teaspoon Fennel Pollen (optional)

                Flaky Sea Salt

                 

                DIRECTIONS

                In a small bowl, soak Wakame Seaweed in 1 Tbsp. of cold water in order to rehydrate for about 5-8 minutes; drain when time is up.

                In a medium bowl, combine Lime Juice, Oil, Horseradish, Soy Sauce, Sesame Seeds, and Sugar; season with Kosher Salt. Add Fennel, Radishes, and Seaweed to the dressing and toss to combine.

                Arrange the Snapper on a platter – Spoon the dressing and vegetables over, and top with Chervil and Fennel Pollen (if using); season with Sea Salt.

                Finish the dish and serve with lime wedges for squeezing over sashimi as desired. 


                Sole, Greenland Halibut or John Dory with Calamondin (Preserved Limes) Herb Crust & Spicy Honey Mustard

                Ingredients:
                • 2 tablespoons Lemon Lady Preserved Calamondin Limes (available at any Dry Dock Location)
                • 2 fillets of white fish (John Dory was used in this case)
                • Olive oil
                • 1/4 cup onions, diced
                • 2 cups breadcrumbs
                • 2 tablespoons butter
                • 2 tablespoons spicy mustard (ours was honey flavor!)
                • any side dish you want!
                Directions:
                1. Mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4? flat cakes on wax paper. Refrigerate.
                2. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some olive oil until reduced and onions are translucent.
                3. Spread vinaigrette onto a baking sheet.
                4. Place fish on top of spread.
                5. Brush fish with spicy mustard and place hardened herb crust on top of fish.
                6. Bake for 10 minutes or until fish is cooked thoroughly. This will depend on the thickness of the fish.

                Branzino in Grape Leaves

                Ingredients:
                3 med zucchini
                2 lemons, 1 juiced and 1 cut in wedges
                1/4 cup coarsely chopped green olives
                2 tblspn coarsely chopped fresh mint
                1 tblspn plus 1 1/2 tsp extra-virgin olive oil
                course salt and freshly ground pepper
                4 whole Branzino (scaled, gutted and cleaned)
                8 brined grape leaves, stems removed

                Directions:
                1. Heat grill to medium. Very thinly slice zucchini on the bias. Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while preparing the fish.
                2. Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 tsp salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 tsp oil.
                3. Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.


                Recipe for Salt Crusted Fish

                Ingredients:
                • 3 pounds coarse salt (10 cups)
                • 2 large egg whites
                • 1/4 cup water
                • 1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
                • Freshly ground pepper
                • 1 one-inch piece peeled fresh ginger, thinly sliced
                • 1 stalk fresh lemongrass, trimmed and sliced on the bias
                • 1 lime, cut into wedges
                Directions:

                Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.

                Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

                Roast Trout with Bacon and Herbs

                By FLORENCE FABRICANT

                INGREDIENTS
                3 slices smoked bacon or speck (about 2 ounces)
                2 tablespoons unsalted butter
                1 tablespoon extra-virgin olive oil
                2 brook trout, about 1 pound each, gutted, left whole
                Salt and black pepper
                1 lemon, peel sliced off down to the flesh, seeded and diced
                1/2 cup chicken stock
                1/3 cup finely chopped herbs: rosemary, tarragon, parsley
                PREPARATION
                Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a
                julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish.
                Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don’t worry if
                some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to
                several thicknesses of paper towel, leaving fat in baking dish.
                Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for
                10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
                Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2
                minutes more.
                Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top
                fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones,
                head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to
                see if anyone wants to pick out the cheeks.

                Yields 4 servings

                Roasted Branzino or Barramundi with Caper Butter

                Ingredients:
                • 1 stick unsalted butter, softened
                • 1 tablespoon finely chopped capers
                • 1 tablespoon fresh lemon juice
                • 1 tablespoon chopped parsley
                • Salt
                • Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
                • 1 lemon, sliced into 8 rounds
                • 4 large rosemary sprigs
                • 3 tablespoons extra-virgin olive oil
                Directions:

                Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.

                Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

                In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.

                Serve whole or filleted, passing the caper butter at the table.

                Salmon

                Grilled Opah with Candied Lemons


                INGREDIENTS

                2 to 3 Tablespoons Honey

                1/8 Teaspoon Saffron, chopped

                ¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

                Pinch of Kosher Salt

                2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

                12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

                Sea Salt Flakes, such as Maldon

                2 Tablespoons Olive Oil, plus more for brushing fish

                ½ Cup picked fresh Basil Leaves

                ¼ Cup baby Dandelion Greens

                ¼ Cup picked fresh Parsley Leaves

                1 Small bunch fresh Chives, sliced into 1-inch pieces


                DIRECTIONS

                Preheat the grill or grill pan over high heat.

                 Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

                Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

                This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


                Simplified Filipino Fish Sinigang Soup

                INGREDIENTS

                2 Jars of Dry Dock Fish Stock (order from Dry Dock)
                1 Tsp Minced Garlic 
                1 Tsp Thinly Sliced Fresh Ginger
                1 Tbsp of Tamarind Paste
                1/2 Onion, sliced
                1 Tomato cut into bite sized pieces
                1-2 More variety of vegetables of your choice cut up
                1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
                1-2 Lemons

                DIRECTIONS

                Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

                Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
                Add the Stock - taste, and see if it needs water if it}}s too flavorful
                Heat to simmer and add vegetables and fish - cook till fish is done. 
                Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
                Add kosher salt to taste, but probably not necessary. 

                Baked Salmon in White Wine Sauce


                INGREDIENTS
                1 large skinless salmon fillet (1 1/2 pounds)
                Coarse salt and ground pepper
                1 tablespoon unsalted butter
                2 teaspoons all-purpose flour
                1 cup dry white wine
                1 tablespoon chopped fresh chives

                DIRECTIONS

                Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

                Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

                Broiled Salmon with Spinach and Feta


                INGREDIENTS

                4 skinless salmon fillets, (6 ounces each)
                Coarse salt and ground pepper
                1 tablespoon olive oil
                2 bags (5 ounces each) baby spinach
                1/2 cup feta, crumbled (2 ounces)
                1/3 cup pine nuts
                2 teaspoons fresh lemon juice

                DIRECTIONS

                Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

                Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

                Easy Salmon with Spicy Cucumber Pineapple Salsa

                Salmon with Spicy Cucumber-Pineapple Salsa

                1. Recipe Provided by Martha Stewart
                2. INGREDIENTS
                3. 2 tablespoons fresh lime juice (from 1 lime)
                4. 1 tablespoon honey
                5. 2 tablespoons vegetable oil
                6. 2 Kirby cucumbers, finely diced
                7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
                8. 2 scallions, thinly sliced
                9. 1 jalapeno chile (ribs and seeds removed), minced
                10. 1/4 cup fresh basil leaves, chopped
                11. Coarse salt and ground pepper
                12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

                13. DIRECTIONS
                14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
                15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

                Ginger Salmon


                INGREDIENTS

                2in of fresh Ginger
                1 Tbsp Honey or Agave
                1 Tbsp Soy Sauce
                1 tsp Salt
                1/2 Tbsp Cracked Pepper
                2 Tbsp Olive Oil
                2 lbs Salmon Fillet

                DIRECTIONS

                Preheat oven 350

                Grate the ginger on a box grater

                Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

                Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

                Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

                Rub for Grilled Salmon


                INGREDIENTS

                1/4 cup Sugar
                1 tsp Dry Mustard
                Dash Cinnamon
                1 tbsp Paprika
                1 1/2 tbsp Sea Salt
                2 tsp Cocoa
                1/4 cup Chili Powder
                1 tbsp Ground Cumin
                2 tbsp Ground Pepper

                DIRECTIONS

                Combine all ingredients and place in a container.
                Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


                Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


                INGREDIENTS

                1 tablespoon whole coriander seeds
                1/4 cup honey
                5 tablespoons soy sauce
                2 teaspoons fresh lemon juice
                4 salmon fillets (5 ounces each), skinned
                2 teaspoons vegetable oil

                DIRECTIONS

                Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

                Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

                Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

                Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

                CA Sea Bass on the Grill in a Pan!!


                (No precise amounts for ingredients, so estimate according to your preferred taste)
                *** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

                INGREDIENTS

                Onion (Sliced)
                Garlic Cloves (Minced)
                Jalapeno
                Garlic Salt
                Pepper
                Small Limes (Or Lemons if preferred)
                Tomato (Large Chunks)
                Cilantro (Chopped)
                Rice

                DIRECTIONS

                I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


                Miso Marinated White Sea Bass/Corvina


                INGREDIENTS

                1 cup mirin (sweet Japanese rice wine)*
                3/4 cup white miso (fermented soybean paste)*
                1/2 cup sake
                1/4 cup sugar
                6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

                1 cup dry white wine
                1/4 cup chopped shallots
                6 garlic cloves, chopped
                1 bay leaf
                1/2 teaspoon whole black peppercorns
                1 cup whipping cream
                5 tablespoons unsalted butter, room temperature
                1 1/2 tablespoons fresh lemon juice

                DIRECTIONS

                Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

                Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

                Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

                * Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

                Crab Ravioli with Tomato and Basil Recipe

                Photo Credit: Andrew Crowley

                 INGREDIENTS

                 

                For the Ravioli:

                250g/9oz 00 Flour, plus extra for dusting

                2 Whole Eggs

                3 Egg Yolks

                 

                For the Filling:

                200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

                25g/1oz Fresh White Bread Crumbs, finely chopped

                1 tsp Fennel Seeds, Crushed

                1 tbsp Very Finely Chopped Parsley

                Zest of Lemon

                 

                For the Sauce:

                400g/14oz Baby Tomatoes

                2 Tbsp Extra-virgin Olive Oil

                1 Garlic Clove, finely chopped

                A handful of Basil leaves, to serve

                 

                DIRECTIONS:

                Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

                 

                Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

                 

                Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

                 

                Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

                 

                To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

                 

                Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

                 

                Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

                 

                http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

                Mussels with White Wine


                • INGREDIENTS

                • 3 pounds mussels
                • 3 tablespoons unsalted butter
                • 1 shallot, cut into thin rings
                • 2 garlic cloves, minced
                • 1/2 cup white wine
                • 3/4 cup low-sodium chicken broth
                • Coarse salt and ground pepper
                • 3 tablespoons chopped fresh parsley
                • Crusty bread, for serving

                DIRECTION

                Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

                While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

                In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

                Add white wine and chicken broth. Bring to a simmer over high.

                Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

                Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

                Variations

                For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


                Scallop, Orange, and Cucumber Kebabs


                SIMPLE DIRECTIONS 

                Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

                Lemon Grilled Shrimp and Scallops


                Shrimp and Scallops with Lemony Soy

                1. Recipe provided by Food and Wine June 2012
                2. INGREDIENTS
                3. 1 1/2 cups low-sodium soy sauce
                4. 1 cup mirin
                5. 1 cup sake
                6. 2 lemons, very thinly sliced
                7. 2 jalapeños, very thinly sliced
                8. 1 pound medium white shrimp, shelled and deveined
                9. 1 pound large fresh dry sea (diver) scallops
                10. Vegetable oil, for grilling
                DIRECTIONS

                In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

                Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

                Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

                Serve with Grilled eggplant and scallions.

                Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


                INGREDIENTS

                1 piece peeled fresh ginger
                5 cups water
                1 Tbsp whole black peppercorns
                5 Tbsp fresh lemon juice (2 lemons)
                1 lb Shrimp unpeeled
                1 tsp fish sauce
                1 Tbsp EVOO
                1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
                3 radishes, thinly shaved on a mandoline (1/2cup)
                2 large scallions, thinly sliced (3 Tbsp)
                2 oz jicima, peeled and thinly sliced (1/2 cup)
                Coarsely ground pepper

                DIRECTIONS

                Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

                Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

                Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

                Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

                Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

                Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

                Add shrimp, melon, radishes and half the scallions and toss well.

                Add jicima and gently toss.

                Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

                Rum-Glazed Shrimp and Mango


                DIRECTIONS

                These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


                 

                Shrimp in Tomato Confit


                INGREDIENTS

                2 lbs Large Shrimp
                3/4 cup EV Olive Oil
                1 1/2 cups sliced Shallots (about 2)
                1 tblspn thinly sliced chile de arbol
                1/2 cup sliced garlic
                1 1/2 pints cherry tomatoes, halved
                Yellow tomato confit (recipe below)
                1/4 cup sliced flat-leaf parsley
                1 tblspn chopped oregano
                2 tblspn sliced green basil
                2 tblspn sliced opal basil
                1 lemon for juicing

                DIRECTIONS

                Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
                Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
                Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
                Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

                Yellow Tomato Confit
                Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

                INGREDIENTS

                1/2 cup sliced red onion (about 1/2 onion)
                2 dried chiles de arbol, broken in half with hands
                1 tblspn sliced garlic
                2 sprigs basil
                2 sprigs oregano
                1 1/2 lbs yellow and orange tomatoes
                1 cup EV olive oil
                Kosher Salt and Pepper

                DIRECTIONS

                Preheat Oven to 400 deg.
                Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
                Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
                Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                Shrimp Pad Thai


                INGREDIENTS

                8 ounces rice-stick noodles
                1/4 cup tomato-based chili sauce
                1/4 cup fresh lime juice
                3 tablespoons soy sauce
                2 tablespoons light-brown sugar
                1 tablespoon anchovy paste
                4 tablespoons vegetable oil
                4 garlic cloves, minced
                1 pound peeled and deveined medium shrimp
                3 cups bean sprouts, plus more for garnish
                8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
                1 large egg, lightly beaten
                Assorted Garnishes (Optional)
                1/3 cup chopped dry-roasted peanuts
                Pinch of red-pepper flakes
                Bean sprouts
                1/4 cup fresh cilantro
                Lime wedges

                DIRECTIONS

                Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

                In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

                Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

                Shrimp with Tomato Confit, Garlic and Chile


                INGREDIENTS

                16 large Spot Prawns or White Shrimp (2 pounds)
                3/4 cup extra-virgin olive oil
                1 1/2 cups slided shallots (about 2 shallots)
                1 tablespoon thyme leaves (5-6 sprigs)
                1 tablespoon thinly sliced chile de arbol
                1/2 cup sliced garlic
                1 1/2 pints cherry tomatoes, cut in half
                Yellow tomato confit (recipe below)
                1/4 cup sliced flat-leaf parsley
                1 tablespoon chopped oregano
                2 tablespoon sliced green basil
                2 tablespoon sliced opal basil
                1 lemon, for juicing

                DIRECTIONS

                Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

                Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

                Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

                Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

                Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

                Yellow Tomato Confit
                The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
                1/2 cup sliced red onion (1/2 red onion)
                2 dried chiles de arbol, broken in half with hands
                1 tablespoon sliced garlic
                2 sprigs basil
                2 sprigs oregano
                1 1/2 pounds yellow and orange tomatoes
                1 cup extra-virgin olive oil
                Kosher salkt and freshly ground pepper

                Preheat oven to 400 degrees.

                Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

                Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

                Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

                Southern-Style Pickled Shrimp


                INGREDIENTS


                Recipe from the Kitchn
                Serves 6 to 8

                1 Vidalia or sweet onion, thinly sliced
                1 lemon, thinly sliced
                3/4 cup cider vinegar
                1/2 cup canola oil
                1/4 cup capers with their juices
                3/4 teaspoon celery seeds
                1/2 teaspoon sugar
                1/2 teaspoon salt
                Splash of Tabasco sauce, to taste
                1 1/2 pounds (41/50 count) peeled and cooked shrimp

                DIRECTIONS

                 In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


                Brazilian Fish Stew

                Ingredients:

                3 tablespoons lime juice
                1 tablespoon ground cumin
                1 tablespoon paprika
                2 teaspoons minced garlic
                1 teaspoon salt
                1 teaspoon ground black pepper
                1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

                2 tablespoons olive oil
                1 tsp. finely chopped fresh ginger
                1 tsp. garlic, minced
                1 large onion chopped
                4 large bell peppers or red bell peppers, sliced
                1 (16 ounce) can diced tomatoes with juice
                1 cup chicken broth
                1 (16 ounce) can coconut milk
                1 bunch fresh cilantro, chopped (optional)

                Directions:

                Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

                Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

                Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

                Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

                Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve. Welcome to Brazil!

                Salmon Bisque

                Recipe brought in by a customer from the LAtimes.com by Noelle Carter.

                Ingredients:
                1/4 cup salted butter
                1 cup sliced leeks
                1 cup sliced white mushrooms
                1 tbsp minced garlic
                2 3/4 cups (22 oz) clam juice
                2 cups crushed tomatoes
                1/4 cup chopped fresh parsley
                1 tbsp chopped fresh dill, plus fresh sprigs for garnish
                1/2 tsp salt
                1/4 tsp pepper
                2 cups cubed fresh salmon (bones removed and cut into 1/2-in cubes), about 1.5 lbs
                2 tbsp flour
                2 cups heavy cream

                Directions:
                1. Heat a heavy-bottomed pot over medium high heat until hot. Add the butter, and when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are translucent and soft.
                2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill; season with salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3-5 minutes.
                3. While the soup is cooking, whisk the flour in the the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
                4. Ladle the soup into bowls, and serve garnished with dill sprigs.

                Enjoy.

                Seafood Mix Stew

                Ingredients
                1 Bag of Seafood Mix (Fish Mix) 1 1/3lb
                1 lb Shrimp 16/20 peeled & cleaned
                1/2 tsp Tumeric powder
                2 Zucchini - sliced
                3-4 Large Green onion bulbs
                1 Garlic entire bulb
                1 Tblspn Butter
                1 Cup Apple Cider Juice or Apple Juice 
                Red, Black and White pepper to taste
                1/2 Lemon
                Some Parsley fresh

                Brown butter in heated pan do not burn
                Add onions sauté with garlic salt 
                Add garlic stir to ensure garlic does not burn. 
                Add 1 cup apple cider juice or apple juice

                Thinly slice the fish chunks in the Seafood Mix & add a tablespoon of water inside the bag and very lightly shake- add entire contents into pan- lower heat & cover. 
                After 5 minutes add shrimp tossed in turmeric and sliced zucchini. 
                Cover low heat until shrimp are lightly pink. Season with red, black and white pepper. 
                Squeeze some citrus juice add fresh parsley and serve with mash potatoes. 
                Use the potato liquid to thicken the stew if needed during cooking process. 

                Argentinean Swordfish Recipe

                Chimichurri:
                • 1 1/4 cups ev olive oil
                • 6 tbsp red wine vinegar
                • 1 lg orange zested
                • 1 lg lemon zested
                • 1/2 cup OJ
                • 1/4 cup lemon juice
                • 2 tbsp minced garlic
                • 2 tbsp minced shallots
                • 1 cup chopped fresh flat Italian parsley
                • 1/2 cup packed, chopped fresh basil
                • 2 tbsp chopped fresh oregano leaves
                • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
                • 1 tsp black pepper
                • 1 tsp sugar
                • 1/8 tsp cayenne pepper
                Swordfish:
                • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
                • EV Olive Oil
                • Kosher salt and pepper
                • 2 lg red bell peppers, cut julienne
                • 2 lg cloves garlic, sliced thin
                • 1/2 cup toasted pine nuts
                • 1 tbsp chopped fresh basil
                • 1 tsp chopped fresh oregano
                • 4 swordfish steaks, 1" thick
                • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
                • warmed sourdough bagettte slices
                Directions:

                To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

                Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

                Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

                Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.

                Ginger Swordfish

                Ingredients:
                • 3/4 cup teriyaki sauce
                • 2/3 cup dry sherry
                • 4 teaspoons minced garlic
                • 2 teaspoons minced fresh ginger root
                • 1 teaspoon sesame oil
                • 6 (6 ounce) swordfish steaks
                Directions:
                1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
                2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
                3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

                Something tasty I threw together...with Swordfish

                This can be served in a tortilla or on top of rice and any white fish, Ono, Mahi, Sea Bass will work also.

                Ingredients:
                • 1 Large Yellow onion, 1/2 sliced, 1/2 finely chopped
                • 1 Jalapeno, chopped
                • 1 lb Swordfish or similar chunky fish
                • 1 tablespoon of Dry Dock Spice
                • 1 teaspoon of Capers
                • Juice from 1 lemon
                • 1/2 bunch chopped Cilantro
                Directions:
                1. Saute the sliced onion and Jalapeno till soft
                2. Chop the Fish into 1.5" chunks and season with Dry Dock Spice, capers and lemon juice, then add to the pan
                3. Let simmer until just cooked through, still juicy in the center
                4. Serve on top of Rice or in a tortilla and add the finely chopped onion and chopped Cilantro on top

                Swordfish with flavor infused, by Penny Bly

                Ingredients:
                • 1 Cup Chopped Yellow Onion
                • 2 Minced Garlic Cloves
                • 1 28oz can Chopped Tomatoes
                • 1 tsp Kosher Salt
                • 3/4 tsp Black Pepper
                • 2 Tbsp Chicken Stock or Balsamic Vinegar
                • 2 Tbsp White Wine
                • 1/2 Cup Chopped Basil
                • 2 Tbsp Capers
                • 4 Oil Packed Anchovy Fillets
                • 4 Swordfish Steaks
                • 3 Tbsp Olive Oil
                • 1 Tbsp unsalted Butter
                Directions:
                1. Cut each Anchovy fillet into 3 pieces
                2. Make 3 samll incisions in each Swordfish steak and insert a piece of Anchovy
                3. Cook the onion in the olive oil on med-low for 10 min. Add the garlic and cook 30 seconds. add the drained tomatoes smashing them with a fork. Add S & P. Simmer on low for 15 min. Add chicken stock & white wine. Simmer for 10 min more to reduce liquids. Add basil, capers & butter, cook 1 min more
                4. Grill Swordfish with olive oil. Place sauce on plate and arrange Swordfish on top. Garnish with chopped basil.

                Seared Ahi with Roasted Tomoatillos and Avocado Sauce

                Bobby Flay came up with this one and I just love it. If you}}re an Avocado fan, you}}ll love this too.

                Ingredients:
                2 lb Ahi Tuna
                8 Tomatillos (Roasted & peeled after removing outer skin)
                1-2 Jalapeno (Roasted, peeled and seeded)
                4 Avocados
                1 Small Red Onion (Chopped)
                1/4 cup chopped Cilantro
                1/4 cup Lime juice
                2 Tablespoon Honey
                salt & pepper
                Olive or Grape Seed Oil

                Directions:
                Season Tomatillos and Jalapenos with S&P and rub with oil. Roast on a hot BBQ. Peel and Seed.
                Add Tomatillos, Jalapenos, Avocados, Red Onion, Cilantro, Honey and Lime Juice to Blender. Blend and add 1/4 to 1/2 cup oil while blending.
                Season and oil Ahi Tuna as desired and sear on a hot grill for 30 seconds each side.
                Slice Ahi Tuna across the grain to serve with sauce and Rice

                Tuna Carpaccio

                Ingredients:
                1 sprig of thyme, leaves chopped
                2 tsp grated lemon zest
                5 tbsp extra virgin olive oil
                5 fingerling potatoes
                salt and ground pepper
                4 tbsp mayonnaise
                1 heaped tbsp small capers, rinsed
                2 tbsp olive oil for frying
                1lb sashimi grade Ahi Tuna sliced thin across the grain

                Directions
                1. Mix together the thyme, lemon zest and EV olive oil.
                2. Boil the potatoes for 15 minutes, or until tender. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavored olive oil and mix with the mayo; set aside
                3. Pat the capers dry with a paper towel. Fry them in the olive oil for 2 minutes or until crips, then drain off the oil.
                4. Spread the Tuna on a platter and scatter the fried capers, season to taste and drizzle over the remaining flavored oil. Serve with Potatoes.

                Tuna Tartare by 14K Restraurant

                Ingredients:
                • 3 oz Ahi cut in small dice
                • 1 tsp Sesame Oil
                • 1 tsp Soy Sauce
                • 1 tsp Olive Oil
                • 1 tsp minced Shallot
                • 1 tsp minced Chives
                • 1 tsp Dijon mustard
                • Juice from 1/2 cold lime
                • 1 tsp Chile oil
                • 1 tsp Wasabi Tobiko
                • Pinch Black Sesame Seeds
                • Fried Wonton Skins for serving
                Directions:

                In a small bowl, toss the diced tuna with sesame oil, soy sauce, olive oil, shallot, chives, mustard and lime juice. In a frozen martini glass, place the chile oil. Spoon the tartare into the glass and garnish with the tobiko and seeds. Serve immediately alongside the wontons.

                Braised Fish with Orange and Soy

                INGREDIENTS

                1 Tablespoon Vegetable Oil 
                2 Cloves Garlic, Minced
                1 Tablespoon Minced Peeled Fresh Ginger
                1 Bunch Scallions, thinly sliced
                3 Tablespoons thawed Orange Juice Concentrate
                2 Tablespoons Low-Sodium Soy Sauce
                4 Skinless Fish Fillets, such as Halibut, Cod or Salmon (6 to 8 ounces each)
                Cooked rice, for serving

                DIRECTIONS

                In a large skillet, heat oil over medium. 
                Add Garlic, Ginger, Scallions; cook until Scallions begin to soften, 2 minutes.
                In small bowl, combine juice concentrate, soy sauce, and 1/4 cup water.
                Add mixture to skillet and bring to a simmer. Add fish, cover and cook until opaque throughout, 6 to 8 minutes. Serve with rice. 

                Easy Grilled Fish Sandwich, recipe courtesy of Martha Stewart

                Ingredients:
                • 4 cups shredded green cabbage (from head cabbage)
                • Coarse salt and ground pepper
                • 1 celery stalk, thinly sliced
                • 1/2 small red onion, thinly sliced
                • 3 tablespoons mayonnaise
                • 1 tablespoon red-wine vinegar
                • 1/4 teaspoon caraway seed
                • Vegetable oil, for grilling
                • 4 white fish fillets (True Cod, Sole, Halibut-not Greenland, 4 to 6 ounces each)
                • 8 thick slices sandwich bread, such as brioche or country-style white
                Directions:
                1. In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
                2. Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
                3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

                Easy White Fish Marinade

                Combine some finely chopped green onion, garlic, 1 tbsp of sesame oil and 1 tbsp of soy sauce, 1/4 tsp of Chili paste, and roughly 1/4 cup of fruit juice from either an Orange, Pomegranate or something similar. Simmer for 5-7 min and cool.

                Add this marinade to your white fish fillet for about 30 min and you}}ll have a wonderfully flavored fish - baked, grilled or pan fried.

                Enjoy,
                Stefan

                Grilled Corvina in Banana Leaves

                Cool Recipe from Chef Mitch of Mitch}}s Seafood - posted by BDoutdoors.com

                Serves 4-6

                INGREDIENTS

                4-6 6 Ounce Pieces of Mexican Corvina

                4-6 Banana Leaf Pieces for wrapping fish

                3 Dried Ancho Chilies

                3 Clovers Garlic

                1/2 Yellow Onion cut into rings

                1 cup Orange Juice

                1/4 Cup Honey

                1/2 Pineapple cut into 1/2 inch rings

                1/2 cup Soy Sauce

                1/4 diced Red Pepper

                1/4 cup Red Onion

                1 Diced Fresno chili (or other spicy pepper)

                1/4 Cup chopped Cilantro

                Juice from 2-3 Limes


                DIRECTIONS

                Ancho Chili Glaze
                Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt. Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
                Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
                Puree in a blender with honey until smooth.

                Pineapple Salsa
                Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
                Remove the pineapple from the soy and grill until slightly softened and charred.
                Dice the pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.

                For the Fish
                Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves. Grill fish over medium heat until done (about 10 min depending on thickness of fillet).
                Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.

                Grilled Grouper/Sea Bass Tacos

                INGREDIENTS

                1/4 cup low-fat sour cream
                3 1/2 tablespoons fresh lime juice, divided
                3/4 cup fresh corn kernels or frozen corn kernels, thawed
                2 small plum tomatoes, seeded and diced
                1/4 cup thinly sliced green onions
                2 1/2 tablespoons olive oil, divided
                2 tablespoons chopped fresh cilantro
                1 teaspoon minced seeded jalapeno pepper
                3/4 teaspoon salt, divided
                1/4 teaspoon freshly ground black pepper, divided
                1 1/2 cup thinly sliced onion
                1/2 red bell pepper, seeded and cut into thin strips
                tostada shells (6-inch)
                1 pound grouper or other firm white fish fillets
                1/2 teaspoon chili powder
                1/4 teaspoon cumin
                non-stick cooking spray
                2 cups shredded romaine or leaf lettuce

                DIRECTIONS

                Combine sour cream and 2 table­spoons lime juice. Cover and chill. 

                Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned. 

                Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. 

                Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. 

                Heat tostada shells according to package directions; keep warm. 

                Prepare grill. 

                Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently. 

                Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. 

                Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

                Halibut with Herb Sauce

                INGREDIENTS

                6 Tbsp fresh lemon juice
                6 Tbsp extra-virgin olive oil
                3 Tbsp chopped fresh basil
                3 Tbsp chopped fresh chives
                3 Tbsp chopped fresh parsley
                6 6-oz halibut fillets
                2 Tbsp extra-virgin olive oil
                • DIRECTIONS

                  Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

                  • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

                Mediterranean Whitefish Fillet

                Ingredients:
                • 1 lb of Sole, Flounder, Barramundi, Greenland Halibut, Rockfish or other whitefish
                • 1/2 lemon to squeeze onto fish
                • 1 tsp fresh minced dill or 1/2 tsp dried
                • 2-4 Tbsp extra virgin olive oil
                • 2 Tbsp chopped shallots
                • 1 stalk fresh garlic diced or 2 cloves
                • 1/4 Cup small capers, rinsed and drained
                • 1/4 Greek pitted olives black or green or combo
                • 6 Cherry tomatoes halved
                • 1/4-1/2 Cup diced marinated artichokes (optional)
                • 2 Tbsp chopped green or red onion for garnish (optional)
                • Fresh ground pepper and sea salt to taste
                • Chili Pepper flakes to taste
                Directions:
                1. Season both sides of whitefish with lemon juice, dill and pepper, in that order
                2. Place 2 tablespoons of olive oil in a pre-heated 12 inch skillet over medium heat
                3. Once oil is hot, brown fish on both sides. Fish turns opaque and the edges become golden brown
                4. Depending on tickness of whitefish, about 3-5 minutes per side
                5. Transfer to a plate, cover to keep warm and set aside
                6. The fish will release a nice juice into the skillet. Keep it.
                7. If pan is dry, add remaining 2 tablespoons of oil. Add shallots, garlic and capers into skillet. Saute 3-4 minutes until lightly browned.
                8. Add Tomaties, olives, capers and artichokes
                9. Season with sea salt and fresh ground pepper to taste
                10. Spoon caper tomato olive mixture over fish and serve topped with chopped parsley

                Nut Crusted Mahi/Grouper/Snapper

                INGREDIENTS: 

                HONEY SOY GLAZE

                Mahi Mahi Fillets / Grouper / or Snapper

                1/2 cups corn flakes

                  1 cup macadamia nuts ( or pecans or walnuts)
                    2 tablespoons chopped parsley (optional)
                      salt and pepper
                        cooking spray, for baking pan
                          1/3 cup honey
                            1/3 cup soy sauce
                              2 teaspoons dry mustard ( or more)

                              DIRECTIONS

                              Heat oven to 350 degrees.
                              In a food processor, pulse nuts until coarsely chopped.
                              Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
                              Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
                              Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
                              Spray the baking pan, lay the fish fillets in.
                              Bake for 10 minutes.
                              The fish should still be moist and delicate- not overcooked or dry.
                              While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
                              Place the mahi mahi on a dinner plate with rice.
                              Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
                              Serve.

                              Olive Oil Poached Cod or other Flaky white fish with Roasted Tomato and Broccoli Rabe

                              Charlie Trotter Recipe, Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Charlie Trotter codServes 4
                              • 3 large tomatoes
                              • 3 cloves garlic
                              • 1/2 cup extra virgin olive oil
                              • 1/4 cup balsamic vinegar
                              • 2 sprigs thyme
                              • Salt and freshly ground black pepper
                              • 1 bunch broccoli rabe, cleaned and blanched
                              • 2 tablespoons unsalted butter
                              • Salt and freshly ground black pepper
                              • 2 cups plus 1 tablespoon extra virgin olive oil
                              • 4 5-ounce cod fillets, skinned
                              • 1 teaspoon fresh tiny green basil leaves
                              • 1 teaspoon fresh tiny purple basil leaves

                              Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, swordfish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110º to 115º. If you cannot find broccoli rabe, you may substitute one small head of broccoli.

                              To prepare the tomatoes:

                              Preheat the oven to 375º. Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.

                              To prepare the broccoli rabe:

                              Cook the broccoli rabe in the butter in a small sauté pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.

                              To prepare the cod:

                              Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110º. Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.

                              Orange Roughy in a Lemon/Dill Sauce

                              This recipe is really just a quick meal that I threw together for the crew at Dry Dock, but it was requested that I write it down.

                              Ingredients:
                              2 lbs Orange Roughy Fillet (cut in to chunks)
                              1 tblsp Olive Oil
                              1 Large Onion (chopped coarse)
                              1 Jalapeno (chopped coarse, no seeds or membrane)
                              1 small lemon
                              1 tsp of dry or fresh dill
                              1/4 tsp chili powder or to taste
                              1 tsp of combo seasoning (garlic salt, pepper, little cheyenne, dried minced garlic, dried onion flakes)

                              Directions:
                              1. Heat oil in a heavy pot or skillet and add the onion and jalapeno and cook to translucent
                              2. Add Orange Roughy and season with Dill, Combo Seasoning, and Chili Powder and cook on medium low until almost done (fish will be opaque in center.
                              3. Add Lemon juice, stir and cook another minute or two.

                              Serve with Rice or potatoes. We only had bean chips and Queso Fresco, but it was a great meal.

                              Poached Halibut, Sea Bass or Sole with Tomato and Saffron

                              Courtesy of Bon Appetit Jan 2014

                              INGREDIENTS

                              2 Tbsp Olive oil
                              2 Garlic cloves
                              1/2 tsp Crushed red pepper flakes
                              1 14.5 oz can whole peeled tomatoes, drained
                              1/4 cup Dry white wine
                              2 Bay leaves
                              pinch of saffron threads
                              Kosher salt
                              Ground pepper
                              1.5lbs Halibut or Sole or Sea Bass

                              • Directions

                              • Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 mins.

                                Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. 
                              • Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes, season with salt and pepper.
                              • Reduce heat to medium-low; season fish with salt and pepper and place in skillet. 
                              • Cover and cook at a bare simmer until fish is opaque throughout and beginning to take, 5-7 minutes (thicker pieces will take longer to cook).
                              • Gently transfer fish to shallow bowls and spoon poaching liquid over.

                              Snapper Sashimi with Seaweed and Fennel


                              INGREDIENTS

                              2 Teaspoons dried cut Wakame Seaweed

                              3 Tablespoons fresh Lime Juice, plus wedges for serving

                              2 Tablespoons Olive Oil

                              1 Teaspoon finely grated peeled horseradish

                              1 Teaspoon Soy Sauce

                              1 Teaspoon toasted Sesame Seeds

                              Small pinch of Sugar

                              Kosher Salt

                              ¼ Small Fennel bulb, very thinly sliced on a mandolin

                              ½ Pound skinless, boneless Red Snapper fillet, sliced ¼ thick

                              ½ cup Chervil Leaves

                              1 Teaspoon Fennel Pollen (optional)

                              Flaky Sea Salt

                               

                              DIRECTIONS

                              In a small bowl, soak Wakame Seaweed in 1 Tbsp. of cold water in order to rehydrate for about 5-8 minutes; drain when time is up.

                              In a medium bowl, combine Lime Juice, Oil, Horseradish, Soy Sauce, Sesame Seeds, and Sugar; season with Kosher Salt. Add Fennel, Radishes, and Seaweed to the dressing and toss to combine.

                              Arrange the Snapper on a platter – Spoon the dressing and vegetables over, and top with Chervil and Fennel Pollen (if using); season with Sea Salt.

                              Finish the dish and serve with lime wedges for squeezing over sashimi as desired. 


                              Sole, Greenland Halibut or John Dory with Calamondin (Preserved Limes) Herb Crust & Spicy Honey Mustard

                              Ingredients:
                              • 2 tablespoons Lemon Lady Preserved Calamondin Limes (available at any Dry Dock Location)
                              • 2 fillets of white fish (John Dory was used in this case)
                              • Olive oil
                              • 1/4 cup onions, diced
                              • 2 cups breadcrumbs
                              • 2 tablespoons butter
                              • 2 tablespoons spicy mustard (ours was honey flavor!)
                              • any side dish you want!
                              Directions:
                              1. Mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4? flat cakes on wax paper. Refrigerate.
                              2. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some olive oil until reduced and onions are translucent.
                              3. Spread vinaigrette onto a baking sheet.
                              4. Place fish on top of spread.
                              5. Brush fish with spicy mustard and place hardened herb crust on top of fish.
                              6. Bake for 10 minutes or until fish is cooked thoroughly. This will depend on the thickness of the fish.

                              Branzino in Grape Leaves

                              Ingredients:
                              3 med zucchini
                              2 lemons, 1 juiced and 1 cut in wedges
                              1/4 cup coarsely chopped green olives
                              2 tblspn coarsely chopped fresh mint
                              1 tblspn plus 1 1/2 tsp extra-virgin olive oil
                              course salt and freshly ground pepper
                              4 whole Branzino (scaled, gutted and cleaned)
                              8 brined grape leaves, stems removed

                              Directions:
                              1. Heat grill to medium. Very thinly slice zucchini on the bias. Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while preparing the fish.
                              2. Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 tsp salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 tsp oil.
                              3. Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.


                              Recipe for Salt Crusted Fish

                              Ingredients:
                              • 3 pounds coarse salt (10 cups)
                              • 2 large egg whites
                              • 1/4 cup water
                              • 1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
                              • Freshly ground pepper
                              • 1 one-inch piece peeled fresh ginger, thinly sliced
                              • 1 stalk fresh lemongrass, trimmed and sliced on the bias
                              • 1 lime, cut into wedges
                              Directions:

                              Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.

                              Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

                              Roast Trout with Bacon and Herbs

                              By FLORENCE FABRICANT

                              INGREDIENTS
                              3 slices smoked bacon or speck (about 2 ounces)
                              2 tablespoons unsalted butter
                              1 tablespoon extra-virgin olive oil
                              2 brook trout, about 1 pound each, gutted, left whole
                              Salt and black pepper
                              1 lemon, peel sliced off down to the flesh, seeded and diced
                              1/2 cup chicken stock
                              1/3 cup finely chopped herbs: rosemary, tarragon, parsley
                              PREPARATION
                              Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a
                              julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish.
                              Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don’t worry if
                              some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to
                              several thicknesses of paper towel, leaving fat in baking dish.
                              Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for
                              10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
                              Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2
                              minutes more.
                              Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top
                              fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones,
                              head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to
                              see if anyone wants to pick out the cheeks.

                              Yields 4 servings

                              Roasted Branzino or Barramundi with Caper Butter

                              Ingredients:
                              • 1 stick unsalted butter, softened
                              • 1 tablespoon finely chopped capers
                              • 1 tablespoon fresh lemon juice
                              • 1 tablespoon chopped parsley
                              • Salt
                              • Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
                              • 1 lemon, sliced into 8 rounds
                              • 4 large rosemary sprigs
                              • 3 tablespoons extra-virgin olive oil
                              Directions:

                              Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.

                              Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

                              In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.

                              Serve whole or filleted, passing the caper butter at the table.

                              Sea Bass

                              Grilled Opah with Candied Lemons


                              INGREDIENTS

                              2 to 3 Tablespoons Honey

                              1/8 Teaspoon Saffron, chopped

                              ¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

                              Pinch of Kosher Salt

                              2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

                              12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

                              Sea Salt Flakes, such as Maldon

                              2 Tablespoons Olive Oil, plus more for brushing fish

                              ½ Cup picked fresh Basil Leaves

                              ¼ Cup baby Dandelion Greens

                              ¼ Cup picked fresh Parsley Leaves

                              1 Small bunch fresh Chives, sliced into 1-inch pieces


                              DIRECTIONS

                              Preheat the grill or grill pan over high heat.

                               Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

                              Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

                              This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


                              Simplified Filipino Fish Sinigang Soup

                              INGREDIENTS

                              2 Jars of Dry Dock Fish Stock (order from Dry Dock)
                              1 Tsp Minced Garlic 
                              1 Tsp Thinly Sliced Fresh Ginger
                              1 Tbsp of Tamarind Paste
                              1/2 Onion, sliced
                              1 Tomato cut into bite sized pieces
                              1-2 More variety of vegetables of your choice cut up
                              1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
                              1-2 Lemons

                              DIRECTIONS

                              Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

                              Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
                              Add the Stock - taste, and see if it needs water if it}}s too flavorful
                              Heat to simmer and add vegetables and fish - cook till fish is done. 
                              Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
                              Add kosher salt to taste, but probably not necessary. 

                              Baked Salmon in White Wine Sauce


                              INGREDIENTS
                              1 large skinless salmon fillet (1 1/2 pounds)
                              Coarse salt and ground pepper
                              1 tablespoon unsalted butter
                              2 teaspoons all-purpose flour
                              1 cup dry white wine
                              1 tablespoon chopped fresh chives

                              DIRECTIONS

                              Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

                              Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

                              Broiled Salmon with Spinach and Feta


                              INGREDIENTS

                              4 skinless salmon fillets, (6 ounces each)
                              Coarse salt and ground pepper
                              1 tablespoon olive oil
                              2 bags (5 ounces each) baby spinach
                              1/2 cup feta, crumbled (2 ounces)
                              1/3 cup pine nuts
                              2 teaspoons fresh lemon juice

                              DIRECTIONS

                              Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

                              Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

                              Easy Salmon with Spicy Cucumber Pineapple Salsa

                              Salmon with Spicy Cucumber-Pineapple Salsa

                              1. Recipe Provided by Martha Stewart
                              2. INGREDIENTS
                              3. 2 tablespoons fresh lime juice (from 1 lime)
                              4. 1 tablespoon honey
                              5. 2 tablespoons vegetable oil
                              6. 2 Kirby cucumbers, finely diced
                              7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
                              8. 2 scallions, thinly sliced
                              9. 1 jalapeno chile (ribs and seeds removed), minced
                              10. 1/4 cup fresh basil leaves, chopped
                              11. Coarse salt and ground pepper
                              12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

                              13. DIRECTIONS
                              14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
                              15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

                              Ginger Salmon


                              INGREDIENTS

                              2in of fresh Ginger
                              1 Tbsp Honey or Agave
                              1 Tbsp Soy Sauce
                              1 tsp Salt
                              1/2 Tbsp Cracked Pepper
                              2 Tbsp Olive Oil
                              2 lbs Salmon Fillet

                              DIRECTIONS

                              Preheat oven 350

                              Grate the ginger on a box grater

                              Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

                              Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

                              Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

                              Rub for Grilled Salmon


                              INGREDIENTS

                              1/4 cup Sugar
                              1 tsp Dry Mustard
                              Dash Cinnamon
                              1 tbsp Paprika
                              1 1/2 tbsp Sea Salt
                              2 tsp Cocoa
                              1/4 cup Chili Powder
                              1 tbsp Ground Cumin
                              2 tbsp Ground Pepper

                              DIRECTIONS

                              Combine all ingredients and place in a container.
                              Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


                              Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


                              INGREDIENTS

                              1 tablespoon whole coriander seeds
                              1/4 cup honey
                              5 tablespoons soy sauce
                              2 teaspoons fresh lemon juice
                              4 salmon fillets (5 ounces each), skinned
                              2 teaspoons vegetable oil

                              DIRECTIONS

                              Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

                              Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

                              Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

                              Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

                              CA Sea Bass on the Grill in a Pan!!


                              (No precise amounts for ingredients, so estimate according to your preferred taste)
                              *** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

                              INGREDIENTS

                              Onion (Sliced)
                              Garlic Cloves (Minced)
                              Jalapeno
                              Garlic Salt
                              Pepper
                              Small Limes (Or Lemons if preferred)
                              Tomato (Large Chunks)
                              Cilantro (Chopped)
                              Rice

                              DIRECTIONS

                              I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


                              Miso Marinated White Sea Bass/Corvina


                              INGREDIENTS

                              1 cup mirin (sweet Japanese rice wine)*
                              3/4 cup white miso (fermented soybean paste)*
                              1/2 cup sake
                              1/4 cup sugar
                              6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

                              1 cup dry white wine
                              1/4 cup chopped shallots
                              6 garlic cloves, chopped
                              1 bay leaf
                              1/2 teaspoon whole black peppercorns
                              1 cup whipping cream
                              5 tablespoons unsalted butter, room temperature
                              1 1/2 tablespoons fresh lemon juice

                              DIRECTIONS

                              Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

                              Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

                              Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

                              * Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

                              Crab Ravioli with Tomato and Basil Recipe

                              Photo Credit: Andrew Crowley

                               INGREDIENTS

                               

                              For the Ravioli:

                              250g/9oz 00 Flour, plus extra for dusting

                              2 Whole Eggs

                              3 Egg Yolks

                               

                              For the Filling:

                              200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

                              25g/1oz Fresh White Bread Crumbs, finely chopped

                              1 tsp Fennel Seeds, Crushed

                              1 tbsp Very Finely Chopped Parsley

                              Zest of Lemon

                               

                              For the Sauce:

                              400g/14oz Baby Tomatoes

                              2 Tbsp Extra-virgin Olive Oil

                              1 Garlic Clove, finely chopped

                              A handful of Basil leaves, to serve

                               

                              DIRECTIONS:

                              Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

                               

                              Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

                               

                              Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

                               

                              Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

                               

                              To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

                               

                              Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

                               

                              Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

                               

                              http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

                              Mussels with White Wine


                              • INGREDIENTS

                              • 3 pounds mussels
                              • 3 tablespoons unsalted butter
                              • 1 shallot, cut into thin rings
                              • 2 garlic cloves, minced
                              • 1/2 cup white wine
                              • 3/4 cup low-sodium chicken broth
                              • Coarse salt and ground pepper
                              • 3 tablespoons chopped fresh parsley
                              • Crusty bread, for serving

                              DIRECTION

                              Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

                              While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

                              In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

                              Add white wine and chicken broth. Bring to a simmer over high.

                              Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

                              Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

                              Variations

                              For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


                              Scallop, Orange, and Cucumber Kebabs


                              SIMPLE DIRECTIONS 

                              Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

                              Lemon Grilled Shrimp and Scallops


                              Shrimp and Scallops with Lemony Soy

                              1. Recipe provided by Food and Wine June 2012
                              2. INGREDIENTS
                              3. 1 1/2 cups low-sodium soy sauce
                              4. 1 cup mirin
                              5. 1 cup sake
                              6. 2 lemons, very thinly sliced
                              7. 2 jalapeños, very thinly sliced
                              8. 1 pound medium white shrimp, shelled and deveined
                              9. 1 pound large fresh dry sea (diver) scallops
                              10. Vegetable oil, for grilling
                              DIRECTIONS

                              In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

                              Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

                              Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

                              Serve with Grilled eggplant and scallions.

                              Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


                              INGREDIENTS

                              1 piece peeled fresh ginger
                              5 cups water
                              1 Tbsp whole black peppercorns
                              5 Tbsp fresh lemon juice (2 lemons)
                              1 lb Shrimp unpeeled
                              1 tsp fish sauce
                              1 Tbsp EVOO
                              1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
                              3 radishes, thinly shaved on a mandoline (1/2cup)
                              2 large scallions, thinly sliced (3 Tbsp)
                              2 oz jicima, peeled and thinly sliced (1/2 cup)
                              Coarsely ground pepper

                              DIRECTIONS

                              Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

                              Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

                              Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

                              Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

                              Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

                              Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

                              Add shrimp, melon, radishes and half the scallions and toss well.

                              Add jicima and gently toss.

                              Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

                              Rum-Glazed Shrimp and Mango


                              DIRECTIONS

                              These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


                               

                              Shrimp in Tomato Confit


                              INGREDIENTS

                              2 lbs Large Shrimp
                              3/4 cup EV Olive Oil
                              1 1/2 cups sliced Shallots (about 2)
                              1 tblspn thinly sliced chile de arbol
                              1/2 cup sliced garlic
                              1 1/2 pints cherry tomatoes, halved
                              Yellow tomato confit (recipe below)
                              1/4 cup sliced flat-leaf parsley
                              1 tblspn chopped oregano
                              2 tblspn sliced green basil
                              2 tblspn sliced opal basil
                              1 lemon for juicing

                              DIRECTIONS

                              Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
                              Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
                              Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
                              Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

                              Yellow Tomato Confit
                              Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

                              INGREDIENTS

                              1/2 cup sliced red onion (about 1/2 onion)
                              2 dried chiles de arbol, broken in half with hands
                              1 tblspn sliced garlic
                              2 sprigs basil
                              2 sprigs oregano
                              1 1/2 lbs yellow and orange tomatoes
                              1 cup EV olive oil
                              Kosher Salt and Pepper

                              DIRECTIONS

                              Preheat Oven to 400 deg.
                              Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
                              Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
                              Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                              Shrimp Pad Thai


                              INGREDIENTS

                              8 ounces rice-stick noodles
                              1/4 cup tomato-based chili sauce
                              1/4 cup fresh lime juice
                              3 tablespoons soy sauce
                              2 tablespoons light-brown sugar
                              1 tablespoon anchovy paste
                              4 tablespoons vegetable oil
                              4 garlic cloves, minced
                              1 pound peeled and deveined medium shrimp
                              3 cups bean sprouts, plus more for garnish
                              8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
                              1 large egg, lightly beaten
                              Assorted Garnishes (Optional)
                              1/3 cup chopped dry-roasted peanuts
                              Pinch of red-pepper flakes
                              Bean sprouts
                              1/4 cup fresh cilantro
                              Lime wedges

                              DIRECTIONS

                              Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

                              In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

                              Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

                              Shrimp with Tomato Confit, Garlic and Chile


                              INGREDIENTS

                              16 large Spot Prawns or White Shrimp (2 pounds)
                              3/4 cup extra-virgin olive oil
                              1 1/2 cups slided shallots (about 2 shallots)
                              1 tablespoon thyme leaves (5-6 sprigs)
                              1 tablespoon thinly sliced chile de arbol
                              1/2 cup sliced garlic
                              1 1/2 pints cherry tomatoes, cut in half
                              Yellow tomato confit (recipe below)
                              1/4 cup sliced flat-leaf parsley
                              1 tablespoon chopped oregano
                              2 tablespoon sliced green basil
                              2 tablespoon sliced opal basil
                              1 lemon, for juicing

                              DIRECTIONS

                              Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

                              Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

                              Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

                              Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

                              Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

                              Yellow Tomato Confit
                              The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
                              1/2 cup sliced red onion (1/2 red onion)
                              2 dried chiles de arbol, broken in half with hands
                              1 tablespoon sliced garlic
                              2 sprigs basil
                              2 sprigs oregano
                              1 1/2 pounds yellow and orange tomatoes
                              1 cup extra-virgin olive oil
                              Kosher salkt and freshly ground pepper

                              Preheat oven to 400 degrees.

                              Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

                              Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

                              Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                              We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

                              Southern-Style Pickled Shrimp


                              INGREDIENTS


                              Recipe from the Kitchn
                              Serves 6 to 8

                              1 Vidalia or sweet onion, thinly sliced
                              1 lemon, thinly sliced
                              3/4 cup cider vinegar
                              1/2 cup canola oil
                              1/4 cup capers with their juices
                              3/4 teaspoon celery seeds
                              1/2 teaspoon sugar
                              1/2 teaspoon salt
                              Splash of Tabasco sauce, to taste
                              1 1/2 pounds (41/50 count) peeled and cooked shrimp

                              DIRECTIONS

                               In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


                              Brazilian Fish Stew

                              Ingredients:

                              3 tablespoons lime juice
                              1 tablespoon ground cumin
                              1 tablespoon paprika
                              2 teaspoons minced garlic
                              1 teaspoon salt
                              1 teaspoon ground black pepper
                              1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

                              2 tablespoons olive oil
                              1 tsp. finely chopped fresh ginger
                              1 tsp. garlic, minced
                              1 large onion chopped
                              4 large bell peppers or red bell peppers, sliced
                              1 (16 ounce) can diced tomatoes with juice
                              1 cup chicken broth
                              1 (16 ounce) can coconut milk
                              1 bunch fresh cilantro, chopped (optional)

                              Directions:

                              Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

                              Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

                              Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

                              Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

                              Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve. Welcome to Brazil!

                              Salmon Bisque

                              Recipe brought in by a customer from the LAtimes.com by Noelle Carter.

                              Ingredients:
                              1/4 cup salted butter
                              1 cup sliced leeks
                              1 cup sliced white mushrooms
                              1 tbsp minced garlic
                              2 3/4 cups (22 oz) clam juice
                              2 cups crushed tomatoes
                              1/4 cup chopped fresh parsley
                              1 tbsp chopped fresh dill, plus fresh sprigs for garnish
                              1/2 tsp salt
                              1/4 tsp pepper
                              2 cups cubed fresh salmon (bones removed and cut into 1/2-in cubes), about 1.5 lbs
                              2 tbsp flour
                              2 cups heavy cream

                              Directions:
                              1. Heat a heavy-bottomed pot over medium high heat until hot. Add the butter, and when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are translucent and soft.
                              2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill; season with salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3-5 minutes.
                              3. While the soup is cooking, whisk the flour in the the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
                              4. Ladle the soup into bowls, and serve garnished with dill sprigs.

                              Enjoy.

                              Seafood Mix Stew

                              Ingredients
                              1 Bag of Seafood Mix (Fish Mix) 1 1/3lb
                              1 lb Shrimp 16/20 peeled & cleaned
                              1/2 tsp Tumeric powder
                              2 Zucchini - sliced
                              3-4 Large Green onion bulbs
                              1 Garlic entire bulb
                              1 Tblspn Butter
                              1 Cup Apple Cider Juice or Apple Juice 
                              Red, Black and White pepper to taste
                              1/2 Lemon
                              Some Parsley fresh

                              Brown butter in heated pan do not burn
                              Add onions sauté with garlic salt 
                              Add garlic stir to ensure garlic does not burn. 
                              Add 1 cup apple cider juice or apple juice

                              Thinly slice the fish chunks in the Seafood Mix & add a tablespoon of water inside the bag and very lightly shake- add entire contents into pan- lower heat & cover. 
                              After 5 minutes add shrimp tossed in turmeric and sliced zucchini. 
                              Cover low heat until shrimp are lightly pink. Season with red, black and white pepper. 
                              Squeeze some citrus juice add fresh parsley and serve with mash potatoes. 
                              Use the potato liquid to thicken the stew if needed during cooking process. 

                              Argentinean Swordfish Recipe

                              Chimichurri:
                              • 1 1/4 cups ev olive oil
                              • 6 tbsp red wine vinegar
                              • 1 lg orange zested
                              • 1 lg lemon zested
                              • 1/2 cup OJ
                              • 1/4 cup lemon juice
                              • 2 tbsp minced garlic
                              • 2 tbsp minced shallots
                              • 1 cup chopped fresh flat Italian parsley
                              • 1/2 cup packed, chopped fresh basil
                              • 2 tbsp chopped fresh oregano leaves
                              • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
                              • 1 tsp black pepper
                              • 1 tsp sugar
                              • 1/8 tsp cayenne pepper
                              Swordfish:
                              • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
                              • EV Olive Oil
                              • Kosher salt and pepper
                              • 2 lg red bell peppers, cut julienne
                              • 2 lg cloves garlic, sliced thin
                              • 1/2 cup toasted pine nuts
                              • 1 tbsp chopped fresh basil
                              • 1 tsp chopped fresh oregano
                              • 4 swordfish steaks, 1" thick
                              • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
                              • warmed sourdough bagettte slices
                              Directions:

                              To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

                              Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

                              Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

                              Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.

                              Ginger Swordfish

                              Ingredients:
                              • 3/4 cup teriyaki sauce
                              • 2/3 cup dry sherry
                              • 4 teaspoons minced garlic
                              • 2 teaspoons minced fresh ginger root
                              • 1 teaspoon sesame oil
                              • 6 (6 ounce) swordfish steaks
                              Directions:
                              1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
                              2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
                              3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

                              Something tasty I threw together...with Swordfish

                              This can be served in a tortilla or on top of rice and any white fish, Ono, Mahi, Sea Bass will work also.

                              Ingredients:
                              • 1 Large Yellow onion, 1/2 sliced, 1/2 finely chopped
                              • 1 Jalapeno, chopped
                              • 1 lb Swordfish or similar chunky fish
                              • 1 tablespoon of Dry Dock Spice
                              • 1 teaspoon of Capers
                              • Juice from 1 lemon
                              • 1/2 bunch chopped Cilantro
                              Directions:
                              1. Saute the sliced onion and Jalapeno till soft
                              2. Chop the Fish into 1.5" chunks and season with Dry Dock Spice, capers and lemon juice, then add to the pan
                              3. Let simmer until just cooked through, still juicy in the center
                              4. Serve on top of Rice or in a tortilla and add the finely chopped onion and chopped Cilantro on top

                              Swordfish with flavor infused, by Penny Bly

                              Ingredients:
                              • 1 Cup Chopped Yellow Onion
                              • 2 Minced Garlic Cloves
                              • 1 28oz can Chopped Tomatoes
                              • 1 tsp Kosher Salt
                              • 3/4 tsp Black Pepper
                              • 2 Tbsp Chicken Stock or Balsamic Vinegar
                              • 2 Tbsp White Wine
                              • 1/2 Cup Chopped Basil
                              • 2 Tbsp Capers
                              • 4 Oil Packed Anchovy Fillets
                              • 4 Swordfish Steaks
                              • 3 Tbsp Olive Oil
                              • 1 Tbsp unsalted Butter
                              Directions:
                              1. Cut each Anchovy fillet into 3 pieces
                              2. Make 3 samll incisions in each Swordfish steak and insert a piece of Anchovy
                              3. Cook the onion in the olive oil on med-low for 10 min. Add the garlic and cook 30 seconds. add the drained tomatoes smashing them with a fork. Add S & P. Simmer on low for 15 min. Add chicken stock & white wine. Simmer for 10 min more to reduce liquids. Add basil, capers & butter, cook 1 min more
                              4. Grill Swordfish with olive oil. Place sauce on plate and arrange Swordfish on top. Garnish with chopped basil.

                              Seared Ahi with Roasted Tomoatillos and Avocado Sauce

                              Bobby Flay came up with this one and I just love it. If you}}re an Avocado fan, you}}ll love this too.

                              Ingredients:
                              2 lb Ahi Tuna
                              8 Tomatillos (Roasted & peeled after removing outer skin)
                              1-2 Jalapeno (Roasted, peeled and seeded)
                              4 Avocados
                              1 Small Red Onion (Chopped)
                              1/4 cup chopped Cilantro
                              1/4 cup Lime juice
                              2 Tablespoon Honey
                              salt & pepper
                              Olive or Grape Seed Oil

                              Directions:
                              Season Tomatillos and Jalapenos with S&P and rub with oil. Roast on a hot BBQ. Peel and Seed.
                              Add Tomatillos, Jalapenos, Avocados, Red Onion, Cilantro, Honey and Lime Juice to Blender. Blend and add 1/4 to 1/2 cup oil while blending.
                              Season and oil Ahi Tuna as desired and sear on a hot grill for 30 seconds each side.
                              Slice Ahi Tuna across the grain to serve with sauce and Rice

                              Tuna Carpaccio

                              Ingredients:
                              1 sprig of thyme, leaves chopped
                              2 tsp grated lemon zest
                              5 tbsp extra virgin olive oil
                              5 fingerling potatoes
                              salt and ground pepper
                              4 tbsp mayonnaise
                              1 heaped tbsp small capers, rinsed
                              2 tbsp olive oil for frying
                              1lb sashimi grade Ahi Tuna sliced thin across the grain

                              Directions
                              1. Mix together the thyme, lemon zest and EV olive oil.
                              2. Boil the potatoes for 15 minutes, or until tender. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavored olive oil and mix with the mayo; set aside
                              3. Pat the capers dry with a paper towel. Fry them in the olive oil for 2 minutes or until crips, then drain off the oil.
                              4. Spread the Tuna on a platter and scatter the fried capers, season to taste and drizzle over the remaining flavored oil. Serve with Potatoes.

                              Tuna Tartare by 14K Restraurant

                              Ingredients:
                              • 3 oz Ahi cut in small dice
                              • 1 tsp Sesame Oil
                              • 1 tsp Soy Sauce
                              • 1 tsp Olive Oil
                              • 1 tsp minced Shallot
                              • 1 tsp minced Chives
                              • 1 tsp Dijon mustard
                              • Juice from 1/2 cold lime
                              • 1 tsp Chile oil
                              • 1 tsp Wasabi Tobiko
                              • Pinch Black Sesame Seeds
                              • Fried Wonton Skins for serving
                              Directions:

                              In a small bowl, toss the diced tuna with sesame oil, soy sauce, olive oil, shallot, chives, mustard and lime juice. In a frozen martini glass, place the chile oil. Spoon the tartare into the glass and garnish with the tobiko and seeds. Serve immediately alongside the wontons.

                              Braised Fish with Orange and Soy

                              INGREDIENTS

                              1 Tablespoon Vegetable Oil 
                              2 Cloves Garlic, Minced
                              1 Tablespoon Minced Peeled Fresh Ginger
                              1 Bunch Scallions, thinly sliced
                              3 Tablespoons thawed Orange Juice Concentrate
                              2 Tablespoons Low-Sodium Soy Sauce
                              4 Skinless Fish Fillets, such as Halibut, Cod or Salmon (6 to 8 ounces each)
                              Cooked rice, for serving

                              DIRECTIONS

                              In a large skillet, heat oil over medium. 
                              Add Garlic, Ginger, Scallions; cook until Scallions begin to soften, 2 minutes.
                              In small bowl, combine juice concentrate, soy sauce, and 1/4 cup water.
                              Add mixture to skillet and bring to a simmer. Add fish, cover and cook until opaque throughout, 6 to 8 minutes. Serve with rice. 

                              Easy Grilled Fish Sandwich, recipe courtesy of Martha Stewart

                              Ingredients:
                              • 4 cups shredded green cabbage (from head cabbage)
                              • Coarse salt and ground pepper
                              • 1 celery stalk, thinly sliced
                              • 1/2 small red onion, thinly sliced
                              • 3 tablespoons mayonnaise
                              • 1 tablespoon red-wine vinegar
                              • 1/4 teaspoon caraway seed
                              • Vegetable oil, for grilling
                              • 4 white fish fillets (True Cod, Sole, Halibut-not Greenland, 4 to 6 ounces each)
                              • 8 thick slices sandwich bread, such as brioche or country-style white
                              Directions:
                              1. In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
                              2. Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
                              3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

                              Easy White Fish Marinade

                              Combine some finely chopped green onion, garlic, 1 tbsp of sesame oil and 1 tbsp of soy sauce, 1/4 tsp of Chili paste, and roughly 1/4 cup of fruit juice from either an Orange, Pomegranate or something similar. Simmer for 5-7 min and cool.

                              Add this marinade to your white fish fillet for about 30 min and you}}ll have a wonderfully flavored fish - baked, grilled or pan fried.

                              Enjoy,
                              Stefan

                              Grilled Corvina in Banana Leaves

                              Cool Recipe from Chef Mitch of Mitch}}s Seafood - posted by BDoutdoors.com

                              Serves 4-6

                              INGREDIENTS

                              4-6 6 Ounce Pieces of Mexican Corvina

                              4-6 Banana Leaf Pieces for wrapping fish

                              3 Dried Ancho Chilies

                              3 Clovers Garlic

                              1/2 Yellow Onion cut into rings

                              1 cup Orange Juice

                              1/4 Cup Honey

                              1/2 Pineapple cut into 1/2 inch rings

                              1/2 cup Soy Sauce

                              1/4 diced Red Pepper

                              1/4 cup Red Onion

                              1 Diced Fresno chili (or other spicy pepper)

                              1/4 Cup chopped Cilantro

                              Juice from 2-3 Limes


                              DIRECTIONS

                              Ancho Chili Glaze
                              Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt. Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
                              Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
                              Puree in a blender with honey until smooth.

                              Pineapple Salsa
                              Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
                              Remove the pineapple from the soy and grill until slightly softened and charred.
                              Dice the pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.

                              For the Fish
                              Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves. Grill fish over medium heat until done (about 10 min depending on thickness of fillet).
                              Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.

                              Grilled Grouper/Sea Bass Tacos

                              INGREDIENTS

                              1/4 cup low-fat sour cream
                              3 1/2 tablespoons fresh lime juice, divided
                              3/4 cup fresh corn kernels or frozen corn kernels, thawed
                              2 small plum tomatoes, seeded and diced
                              1/4 cup thinly sliced green onions
                              2 1/2 tablespoons olive oil, divided
                              2 tablespoons chopped fresh cilantro
                              1 teaspoon minced seeded jalapeno pepper
                              3/4 teaspoon salt, divided
                              1/4 teaspoon freshly ground black pepper, divided
                              1 1/2 cup thinly sliced onion
                              1/2 red bell pepper, seeded and cut into thin strips
                              tostada shells (6-inch)
                              1 pound grouper or other firm white fish fillets
                              1/2 teaspoon chili powder
                              1/4 teaspoon cumin
                              non-stick cooking spray
                              2 cups shredded romaine or leaf lettuce

                              DIRECTIONS

                              Combine sour cream and 2 table­spoons lime juice. Cover and chill. 

                              Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned. 

                              Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. 

                              Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. 

                              Heat tostada shells according to package directions; keep warm. 

                              Prepare grill. 

                              Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently. 

                              Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. 

                              Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

                              Halibut with Herb Sauce

                              INGREDIENTS

                              6 Tbsp fresh lemon juice
                              6 Tbsp extra-virgin olive oil
                              3 Tbsp chopped fresh basil
                              3 Tbsp chopped fresh chives
                              3 Tbsp chopped fresh parsley
                              6 6-oz halibut fillets
                              2 Tbsp extra-virgin olive oil
                              • DIRECTIONS

                                Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

                                • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

                              Mediterranean Whitefish Fillet

                              Ingredients:
                              • 1 lb of Sole, Flounder, Barramundi, Greenland Halibut, Rockfish or other whitefish
                              • 1/2 lemon to squeeze onto fish
                              • 1 tsp fresh minced dill or 1/2 tsp dried
                              • 2-4 Tbsp extra virgin olive oil
                              • 2 Tbsp chopped shallots
                              • 1 stalk fresh garlic diced or 2 cloves
                              • 1/4 Cup small capers, rinsed and drained
                              • 1/4 Greek pitted olives black or green or combo
                              • 6 Cherry tomatoes halved
                              • 1/4-1/2 Cup diced marinated artichokes (optional)
                              • 2 Tbsp chopped green or red onion for garnish (optional)
                              • Fresh ground pepper and sea salt to taste
                              • Chili Pepper flakes to taste
                              Directions:
                              1. Season both sides of whitefish with lemon juice, dill and pepper, in that order
                              2. Place 2 tablespoons of olive oil in a pre-heated 12 inch skillet over medium heat
                              3. Once oil is hot, brown fish on both sides. Fish turns opaque and the edges become golden brown
                              4. Depending on tickness of whitefish, about 3-5 minutes per side
                              5. Transfer to a plate, cover to keep warm and set aside
                              6. The fish will release a nice juice into the skillet. Keep it.
                              7. If pan is dry, add remaining 2 tablespoons of oil. Add shallots, garlic and capers into skillet. Saute 3-4 minutes until lightly browned.
                              8. Add Tomaties, olives, capers and artichokes
                              9. Season with sea salt and fresh ground pepper to taste
                              10. Spoon caper tomato olive mixture over fish and serve topped with chopped parsley

                              Nut Crusted Mahi/Grouper/Snapper

                              INGREDIENTS: 

                              HONEY SOY GLAZE

                              Mahi Mahi Fillets / Grouper / or Snapper

                              1/2 cups corn flakes

                                1 cup macadamia nuts ( or pecans or walnuts)
                                  2 tablespoons chopped parsley (optional)
                                    salt and pepper
                                      cooking spray, for baking pan
                                        1/3 cup honey
                                          1/3 cup soy sauce
                                            2 teaspoons dry mustard ( or more)

                                            DIRECTIONS

                                            Heat oven to 350 degrees.
                                            In a food processor, pulse nuts until coarsely chopped.
                                            Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
                                            Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
                                            Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
                                            Spray the baking pan, lay the fish fillets in.
                                            Bake for 10 minutes.
                                            The fish should still be moist and delicate- not overcooked or dry.
                                            While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
                                            Place the mahi mahi on a dinner plate with rice.
                                            Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
                                            Serve.

                                            Olive Oil Poached Cod or other Flaky white fish with Roasted Tomato and Broccoli Rabe

                                            Charlie Trotter Recipe, Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Charlie Trotter codServes 4
                                            • 3 large tomatoes
                                            • 3 cloves garlic
                                            • 1/2 cup extra virgin olive oil
                                            • 1/4 cup balsamic vinegar
                                            • 2 sprigs thyme
                                            • Salt and freshly ground black pepper
                                            • 1 bunch broccoli rabe, cleaned and blanched
                                            • 2 tablespoons unsalted butter
                                            • Salt and freshly ground black pepper
                                            • 2 cups plus 1 tablespoon extra virgin olive oil
                                            • 4 5-ounce cod fillets, skinned
                                            • 1 teaspoon fresh tiny green basil leaves
                                            • 1 teaspoon fresh tiny purple basil leaves

                                            Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, swordfish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110º to 115º. If you cannot find broccoli rabe, you may substitute one small head of broccoli.

                                            To prepare the tomatoes:

                                            Preheat the oven to 375º. Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.

                                            To prepare the broccoli rabe:

                                            Cook the broccoli rabe in the butter in a small sauté pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.

                                            To prepare the cod:

                                            Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110º. Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.

                                            Orange Roughy in a Lemon/Dill Sauce

                                            This recipe is really just a quick meal that I threw together for the crew at Dry Dock, but it was requested that I write it down.

                                            Ingredients:
                                            2 lbs Orange Roughy Fillet (cut in to chunks)
                                            1 tblsp Olive Oil
                                            1 Large Onion (chopped coarse)
                                            1 Jalapeno (chopped coarse, no seeds or membrane)
                                            1 small lemon
                                            1 tsp of dry or fresh dill
                                            1/4 tsp chili powder or to taste
                                            1 tsp of combo seasoning (garlic salt, pepper, little cheyenne, dried minced garlic, dried onion flakes)

                                            Directions:
                                            1. Heat oil in a heavy pot or skillet and add the onion and jalapeno and cook to translucent
                                            2. Add Orange Roughy and season with Dill, Combo Seasoning, and Chili Powder and cook on medium low until almost done (fish will be opaque in center.
                                            3. Add Lemon juice, stir and cook another minute or two.

                                            Serve with Rice or potatoes. We only had bean chips and Queso Fresco, but it was a great meal.

                                            Poached Halibut, Sea Bass or Sole with Tomato and Saffron

                                            Courtesy of Bon Appetit Jan 2014

                                            INGREDIENTS

                                            2 Tbsp Olive oil
                                            2 Garlic cloves
                                            1/2 tsp Crushed red pepper flakes
                                            1 14.5 oz can whole peeled tomatoes, drained
                                            1/4 cup Dry white wine
                                            2 Bay leaves
                                            pinch of saffron threads
                                            Kosher salt
                                            Ground pepper
                                            1.5lbs Halibut or Sole or Sea Bass

                                            • Directions

                                            • Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 mins.

                                              Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. 
                                            • Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes, season with salt and pepper.
                                            • Reduce heat to medium-low; season fish with salt and pepper and place in skillet. 
                                            • Cover and cook at a bare simmer until fish is opaque throughout and beginning to take, 5-7 minutes (thicker pieces will take longer to cook).
                                            • Gently transfer fish to shallow bowls and spoon poaching liquid over.

                                            Snapper Sashimi with Seaweed and Fennel


                                            INGREDIENTS

                                            2 Teaspoons dried cut Wakame Seaweed

                                            3 Tablespoons fresh Lime Juice, plus wedges for serving

                                            2 Tablespoons Olive Oil

                                            1 Teaspoon finely grated peeled horseradish

                                            1 Teaspoon Soy Sauce

                                            1 Teaspoon toasted Sesame Seeds

                                            Small pinch of Sugar

                                            Kosher Salt

                                            ¼ Small Fennel bulb, very thinly sliced on a mandolin

                                            ½ Pound skinless, boneless Red Snapper fillet, sliced ¼ thick

                                            ½ cup Chervil Leaves

                                            1 Teaspoon Fennel Pollen (optional)

                                            Flaky Sea Salt

                                             

                                            DIRECTIONS

                                            In a small bowl, soak Wakame Seaweed in 1 Tbsp. of cold water in order to rehydrate for about 5-8 minutes; drain when time is up.

                                            In a medium bowl, combine Lime Juice, Oil, Horseradish, Soy Sauce, Sesame Seeds, and Sugar; season with Kosher Salt. Add Fennel, Radishes, and Seaweed to the dressing and toss to combine.

                                            Arrange the Snapper on a platter – Spoon the dressing and vegetables over, and top with Chervil and Fennel Pollen (if using); season with Sea Salt.

                                            Finish the dish and serve with lime wedges for squeezing over sashimi as desired. 


                                            Sole, Greenland Halibut or John Dory with Calamondin (Preserved Limes) Herb Crust & Spicy Honey Mustard

                                            Ingredients:
                                            • 2 tablespoons Lemon Lady Preserved Calamondin Limes (available at any Dry Dock Location)
                                            • 2 fillets of white fish (John Dory was used in this case)
                                            • Olive oil
                                            • 1/4 cup onions, diced
                                            • 2 cups breadcrumbs
                                            • 2 tablespoons butter
                                            • 2 tablespoons spicy mustard (ours was honey flavor!)
                                            • any side dish you want!
                                            Directions:
                                            1. Mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4? flat cakes on wax paper. Refrigerate.
                                            2. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some olive oil until reduced and onions are translucent.
                                            3. Spread vinaigrette onto a baking sheet.
                                            4. Place fish on top of spread.
                                            5. Brush fish with spicy mustard and place hardened herb crust on top of fish.
                                            6. Bake for 10 minutes or until fish is cooked thoroughly. This will depend on the thickness of the fish.

                                            Branzino in Grape Leaves

                                            Ingredients:
                                            3 med zucchini
                                            2 lemons, 1 juiced and 1 cut in wedges
                                            1/4 cup coarsely chopped green olives
                                            2 tblspn coarsely chopped fresh mint
                                            1 tblspn plus 1 1/2 tsp extra-virgin olive oil
                                            course salt and freshly ground pepper
                                            4 whole Branzino (scaled, gutted and cleaned)
                                            8 brined grape leaves, stems removed

                                            Directions:
                                            1. Heat grill to medium. Very thinly slice zucchini on the bias. Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while preparing the fish.
                                            2. Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 tsp salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 tsp oil.
                                            3. Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.


                                            Recipe for Salt Crusted Fish

                                            Ingredients:
                                            • 3 pounds coarse salt (10 cups)
                                            • 2 large egg whites
                                            • 1/4 cup water
                                            • 1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
                                            • Freshly ground pepper
                                            • 1 one-inch piece peeled fresh ginger, thinly sliced
                                            • 1 stalk fresh lemongrass, trimmed and sliced on the bias
                                            • 1 lime, cut into wedges
                                            Directions:

                                            Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.

                                            Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

                                            Roast Trout with Bacon and Herbs

                                            By FLORENCE FABRICANT

                                            INGREDIENTS
                                            3 slices smoked bacon or speck (about 2 ounces)
                                            2 tablespoons unsalted butter
                                            1 tablespoon extra-virgin olive oil
                                            2 brook trout, about 1 pound each, gutted, left whole
                                            Salt and black pepper
                                            1 lemon, peel sliced off down to the flesh, seeded and diced
                                            1/2 cup chicken stock
                                            1/3 cup finely chopped herbs: rosemary, tarragon, parsley
                                            PREPARATION
                                            Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a
                                            julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish.
                                            Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don’t worry if
                                            some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to
                                            several thicknesses of paper towel, leaving fat in baking dish.
                                            Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for
                                            10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
                                            Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2
                                            minutes more.
                                            Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top
                                            fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones,
                                            head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to
                                            see if anyone wants to pick out the cheeks.

                                            Yields 4 servings

                                            Roasted Branzino or Barramundi with Caper Butter

                                            Ingredients:
                                            • 1 stick unsalted butter, softened
                                            • 1 tablespoon finely chopped capers
                                            • 1 tablespoon fresh lemon juice
                                            • 1 tablespoon chopped parsley
                                            • Salt
                                            • Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
                                            • 1 lemon, sliced into 8 rounds
                                            • 4 large rosemary sprigs
                                            • 3 tablespoons extra-virgin olive oil
                                            Directions:

                                            Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.

                                            Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

                                            In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.

                                            Serve whole or filleted, passing the caper butter at the table.

                                            Shellfish

                                            Grilled Opah with Candied Lemons


                                            INGREDIENTS

                                            2 to 3 Tablespoons Honey

                                            1/8 Teaspoon Saffron, chopped

                                            ¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

                                            Pinch of Kosher Salt

                                            2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

                                            12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

                                            Sea Salt Flakes, such as Maldon

                                            2 Tablespoons Olive Oil, plus more for brushing fish

                                            ½ Cup picked fresh Basil Leaves

                                            ¼ Cup baby Dandelion Greens

                                            ¼ Cup picked fresh Parsley Leaves

                                            1 Small bunch fresh Chives, sliced into 1-inch pieces


                                            DIRECTIONS

                                            Preheat the grill or grill pan over high heat.

                                             Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

                                            Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

                                            This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


                                            Simplified Filipino Fish Sinigang Soup

                                            INGREDIENTS

                                            2 Jars of Dry Dock Fish Stock (order from Dry Dock)
                                            1 Tsp Minced Garlic 
                                            1 Tsp Thinly Sliced Fresh Ginger
                                            1 Tbsp of Tamarind Paste
                                            1/2 Onion, sliced
                                            1 Tomato cut into bite sized pieces
                                            1-2 More variety of vegetables of your choice cut up
                                            1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
                                            1-2 Lemons

                                            DIRECTIONS

                                            Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

                                            Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
                                            Add the Stock - taste, and see if it needs water if it}}s too flavorful
                                            Heat to simmer and add vegetables and fish - cook till fish is done. 
                                            Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
                                            Add kosher salt to taste, but probably not necessary. 

                                            Baked Salmon in White Wine Sauce


                                            INGREDIENTS
                                            1 large skinless salmon fillet (1 1/2 pounds)
                                            Coarse salt and ground pepper
                                            1 tablespoon unsalted butter
                                            2 teaspoons all-purpose flour
                                            1 cup dry white wine
                                            1 tablespoon chopped fresh chives

                                            DIRECTIONS

                                            Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

                                            Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

                                            Broiled Salmon with Spinach and Feta


                                            INGREDIENTS

                                            4 skinless salmon fillets, (6 ounces each)
                                            Coarse salt and ground pepper
                                            1 tablespoon olive oil
                                            2 bags (5 ounces each) baby spinach
                                            1/2 cup feta, crumbled (2 ounces)
                                            1/3 cup pine nuts
                                            2 teaspoons fresh lemon juice

                                            DIRECTIONS

                                            Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

                                            Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

                                            Easy Salmon with Spicy Cucumber Pineapple Salsa

                                            Salmon with Spicy Cucumber-Pineapple Salsa

                                            1. Recipe Provided by Martha Stewart
                                            2. INGREDIENTS
                                            3. 2 tablespoons fresh lime juice (from 1 lime)
                                            4. 1 tablespoon honey
                                            5. 2 tablespoons vegetable oil
                                            6. 2 Kirby cucumbers, finely diced
                                            7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
                                            8. 2 scallions, thinly sliced
                                            9. 1 jalapeno chile (ribs and seeds removed), minced
                                            10. 1/4 cup fresh basil leaves, chopped
                                            11. Coarse salt and ground pepper
                                            12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

                                            13. DIRECTIONS
                                            14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
                                            15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

                                            Ginger Salmon


                                            INGREDIENTS

                                            2in of fresh Ginger
                                            1 Tbsp Honey or Agave
                                            1 Tbsp Soy Sauce
                                            1 tsp Salt
                                            1/2 Tbsp Cracked Pepper
                                            2 Tbsp Olive Oil
                                            2 lbs Salmon Fillet

                                            DIRECTIONS

                                            Preheat oven 350

                                            Grate the ginger on a box grater

                                            Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

                                            Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

                                            Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

                                            Rub for Grilled Salmon


                                            INGREDIENTS

                                            1/4 cup Sugar
                                            1 tsp Dry Mustard
                                            Dash Cinnamon
                                            1 tbsp Paprika
                                            1 1/2 tbsp Sea Salt
                                            2 tsp Cocoa
                                            1/4 cup Chili Powder
                                            1 tbsp Ground Cumin
                                            2 tbsp Ground Pepper

                                            DIRECTIONS

                                            Combine all ingredients and place in a container.
                                            Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


                                            Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


                                            INGREDIENTS

                                            1 tablespoon whole coriander seeds
                                            1/4 cup honey
                                            5 tablespoons soy sauce
                                            2 teaspoons fresh lemon juice
                                            4 salmon fillets (5 ounces each), skinned
                                            2 teaspoons vegetable oil

                                            DIRECTIONS

                                            Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

                                            Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

                                            Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

                                            Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

                                            CA Sea Bass on the Grill in a Pan!!


                                            (No precise amounts for ingredients, so estimate according to your preferred taste)
                                            *** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

                                            INGREDIENTS

                                            Onion (Sliced)
                                            Garlic Cloves (Minced)
                                            Jalapeno
                                            Garlic Salt
                                            Pepper
                                            Small Limes (Or Lemons if preferred)
                                            Tomato (Large Chunks)
                                            Cilantro (Chopped)
                                            Rice

                                            DIRECTIONS

                                            I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


                                            Miso Marinated White Sea Bass/Corvina


                                            INGREDIENTS

                                            1 cup mirin (sweet Japanese rice wine)*
                                            3/4 cup white miso (fermented soybean paste)*
                                            1/2 cup sake
                                            1/4 cup sugar
                                            6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

                                            1 cup dry white wine
                                            1/4 cup chopped shallots
                                            6 garlic cloves, chopped
                                            1 bay leaf
                                            1/2 teaspoon whole black peppercorns
                                            1 cup whipping cream
                                            5 tablespoons unsalted butter, room temperature
                                            1 1/2 tablespoons fresh lemon juice

                                            DIRECTIONS

                                            Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

                                            Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

                                            Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

                                            * Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

                                            Crab Ravioli with Tomato and Basil Recipe

                                            Photo Credit: Andrew Crowley

                                             INGREDIENTS

                                             

                                            For the Ravioli:

                                            250g/9oz 00 Flour, plus extra for dusting

                                            2 Whole Eggs

                                            3 Egg Yolks

                                             

                                            For the Filling:

                                            200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

                                            25g/1oz Fresh White Bread Crumbs, finely chopped

                                            1 tsp Fennel Seeds, Crushed

                                            1 tbsp Very Finely Chopped Parsley

                                            Zest of Lemon

                                             

                                            For the Sauce:

                                            400g/14oz Baby Tomatoes

                                            2 Tbsp Extra-virgin Olive Oil

                                            1 Garlic Clove, finely chopped

                                            A handful of Basil leaves, to serve

                                             

                                            DIRECTIONS:

                                            Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

                                             

                                            Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

                                             

                                            Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

                                             

                                            Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

                                             

                                            To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

                                             

                                            Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

                                             

                                            Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

                                             

                                            http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

                                            Mussels with White Wine


                                            • INGREDIENTS

                                            • 3 pounds mussels
                                            • 3 tablespoons unsalted butter
                                            • 1 shallot, cut into thin rings
                                            • 2 garlic cloves, minced
                                            • 1/2 cup white wine
                                            • 3/4 cup low-sodium chicken broth
                                            • Coarse salt and ground pepper
                                            • 3 tablespoons chopped fresh parsley
                                            • Crusty bread, for serving

                                            DIRECTION

                                            Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

                                            While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

                                            In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

                                            Add white wine and chicken broth. Bring to a simmer over high.

                                            Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

                                            Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

                                            Variations

                                            For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


                                            Scallop, Orange, and Cucumber Kebabs


                                            SIMPLE DIRECTIONS 

                                            Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

                                            Lemon Grilled Shrimp and Scallops


                                            Shrimp and Scallops with Lemony Soy

                                            1. Recipe provided by Food and Wine June 2012
                                            2. INGREDIENTS
                                            3. 1 1/2 cups low-sodium soy sauce
                                            4. 1 cup mirin
                                            5. 1 cup sake
                                            6. 2 lemons, very thinly sliced
                                            7. 2 jalapeños, very thinly sliced
                                            8. 1 pound medium white shrimp, shelled and deveined
                                            9. 1 pound large fresh dry sea (diver) scallops
                                            10. Vegetable oil, for grilling
                                            DIRECTIONS

                                            In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

                                            Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

                                            Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

                                            Serve with Grilled eggplant and scallions.

                                            Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


                                            INGREDIENTS

                                            1 piece peeled fresh ginger
                                            5 cups water
                                            1 Tbsp whole black peppercorns
                                            5 Tbsp fresh lemon juice (2 lemons)
                                            1 lb Shrimp unpeeled
                                            1 tsp fish sauce
                                            1 Tbsp EVOO
                                            1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
                                            3 radishes, thinly shaved on a mandoline (1/2cup)
                                            2 large scallions, thinly sliced (3 Tbsp)
                                            2 oz jicima, peeled and thinly sliced (1/2 cup)
                                            Coarsely ground pepper

                                            DIRECTIONS

                                            Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

                                            Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

                                            Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

                                            Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

                                            Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

                                            Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

                                            Add shrimp, melon, radishes and half the scallions and toss well.

                                            Add jicima and gently toss.

                                            Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

                                            Rum-Glazed Shrimp and Mango


                                            DIRECTIONS

                                            These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


                                             

                                            Shrimp in Tomato Confit


                                            INGREDIENTS

                                            2 lbs Large Shrimp
                                            3/4 cup EV Olive Oil
                                            1 1/2 cups sliced Shallots (about 2)
                                            1 tblspn thinly sliced chile de arbol
                                            1/2 cup sliced garlic
                                            1 1/2 pints cherry tomatoes, halved
                                            Yellow tomato confit (recipe below)
                                            1/4 cup sliced flat-leaf parsley
                                            1 tblspn chopped oregano
                                            2 tblspn sliced green basil
                                            2 tblspn sliced opal basil
                                            1 lemon for juicing

                                            DIRECTIONS

                                            Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
                                            Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
                                            Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
                                            Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

                                            Yellow Tomato Confit
                                            Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

                                            INGREDIENTS

                                            1/2 cup sliced red onion (about 1/2 onion)
                                            2 dried chiles de arbol, broken in half with hands
                                            1 tblspn sliced garlic
                                            2 sprigs basil
                                            2 sprigs oregano
                                            1 1/2 lbs yellow and orange tomatoes
                                            1 cup EV olive oil
                                            Kosher Salt and Pepper

                                            DIRECTIONS

                                            Preheat Oven to 400 deg.
                                            Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
                                            Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
                                            Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                            Shrimp Pad Thai


                                            INGREDIENTS

                                            8 ounces rice-stick noodles
                                            1/4 cup tomato-based chili sauce
                                            1/4 cup fresh lime juice
                                            3 tablespoons soy sauce
                                            2 tablespoons light-brown sugar
                                            1 tablespoon anchovy paste
                                            4 tablespoons vegetable oil
                                            4 garlic cloves, minced
                                            1 pound peeled and deveined medium shrimp
                                            3 cups bean sprouts, plus more for garnish
                                            8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
                                            1 large egg, lightly beaten
                                            Assorted Garnishes (Optional)
                                            1/3 cup chopped dry-roasted peanuts
                                            Pinch of red-pepper flakes
                                            Bean sprouts
                                            1/4 cup fresh cilantro
                                            Lime wedges

                                            DIRECTIONS

                                            Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

                                            In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

                                            Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

                                            Shrimp with Tomato Confit, Garlic and Chile


                                            INGREDIENTS

                                            16 large Spot Prawns or White Shrimp (2 pounds)
                                            3/4 cup extra-virgin olive oil
                                            1 1/2 cups slided shallots (about 2 shallots)
                                            1 tablespoon thyme leaves (5-6 sprigs)
                                            1 tablespoon thinly sliced chile de arbol
                                            1/2 cup sliced garlic
                                            1 1/2 pints cherry tomatoes, cut in half
                                            Yellow tomato confit (recipe below)
                                            1/4 cup sliced flat-leaf parsley
                                            1 tablespoon chopped oregano
                                            2 tablespoon sliced green basil
                                            2 tablespoon sliced opal basil
                                            1 lemon, for juicing

                                            DIRECTIONS

                                            Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

                                            Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

                                            Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

                                            Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

                                            Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

                                            Yellow Tomato Confit
                                            The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
                                            1/2 cup sliced red onion (1/2 red onion)
                                            2 dried chiles de arbol, broken in half with hands
                                            1 tablespoon sliced garlic
                                            2 sprigs basil
                                            2 sprigs oregano
                                            1 1/2 pounds yellow and orange tomatoes
                                            1 cup extra-virgin olive oil
                                            Kosher salkt and freshly ground pepper

                                            Preheat oven to 400 degrees.

                                            Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

                                            Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

                                            Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                            We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

                                            Southern-Style Pickled Shrimp


                                            INGREDIENTS


                                            Recipe from the Kitchn
                                            Serves 6 to 8

                                            1 Vidalia or sweet onion, thinly sliced
                                            1 lemon, thinly sliced
                                            3/4 cup cider vinegar
                                            1/2 cup canola oil
                                            1/4 cup capers with their juices
                                            3/4 teaspoon celery seeds
                                            1/2 teaspoon sugar
                                            1/2 teaspoon salt
                                            Splash of Tabasco sauce, to taste
                                            1 1/2 pounds (41/50 count) peeled and cooked shrimp

                                            DIRECTIONS

                                             In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


                                            Brazilian Fish Stew

                                            Ingredients:

                                            3 tablespoons lime juice
                                            1 tablespoon ground cumin
                                            1 tablespoon paprika
                                            2 teaspoons minced garlic
                                            1 teaspoon salt
                                            1 teaspoon ground black pepper
                                            1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

                                            2 tablespoons olive oil
                                            1 tsp. finely chopped fresh ginger
                                            1 tsp. garlic, minced
                                            1 large onion chopped
                                            4 large bell peppers or red bell peppers, sliced
                                            1 (16 ounce) can diced tomatoes with juice
                                            1 cup chicken broth
                                            1 (16 ounce) can coconut milk
                                            1 bunch fresh cilantro, chopped (optional)

                                            Directions:

                                            Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

                                            Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

                                            Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

                                            Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

                                            Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve. Welcome to Brazil!

                                            Salmon Bisque

                                            Recipe brought in by a customer from the LAtimes.com by Noelle Carter.

                                            Ingredients:
                                            1/4 cup salted butter
                                            1 cup sliced leeks
                                            1 cup sliced white mushrooms
                                            1 tbsp minced garlic
                                            2 3/4 cups (22 oz) clam juice
                                            2 cups crushed tomatoes
                                            1/4 cup chopped fresh parsley
                                            1 tbsp chopped fresh dill, plus fresh sprigs for garnish
                                            1/2 tsp salt
                                            1/4 tsp pepper
                                            2 cups cubed fresh salmon (bones removed and cut into 1/2-in cubes), about 1.5 lbs
                                            2 tbsp flour
                                            2 cups heavy cream

                                            Directions:
                                            1. Heat a heavy-bottomed pot over medium high heat until hot. Add the butter, and when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are translucent and soft.
                                            2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill; season with salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3-5 minutes.
                                            3. While the soup is cooking, whisk the flour in the the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
                                            4. Ladle the soup into bowls, and serve garnished with dill sprigs.

                                            Enjoy.

                                            Seafood Mix Stew

                                            Ingredients
                                            1 Bag of Seafood Mix (Fish Mix) 1 1/3lb
                                            1 lb Shrimp 16/20 peeled & cleaned
                                            1/2 tsp Tumeric powder
                                            2 Zucchini - sliced
                                            3-4 Large Green onion bulbs
                                            1 Garlic entire bulb
                                            1 Tblspn Butter
                                            1 Cup Apple Cider Juice or Apple Juice 
                                            Red, Black and White pepper to taste
                                            1/2 Lemon
                                            Some Parsley fresh

                                            Brown butter in heated pan do not burn
                                            Add onions sauté with garlic salt 
                                            Add garlic stir to ensure garlic does not burn. 
                                            Add 1 cup apple cider juice or apple juice

                                            Thinly slice the fish chunks in the Seafood Mix & add a tablespoon of water inside the bag and very lightly shake- add entire contents into pan- lower heat & cover. 
                                            After 5 minutes add shrimp tossed in turmeric and sliced zucchini. 
                                            Cover low heat until shrimp are lightly pink. Season with red, black and white pepper. 
                                            Squeeze some citrus juice add fresh parsley and serve with mash potatoes. 
                                            Use the potato liquid to thicken the stew if needed during cooking process. 

                                            Argentinean Swordfish Recipe

                                            Chimichurri:
                                            • 1 1/4 cups ev olive oil
                                            • 6 tbsp red wine vinegar
                                            • 1 lg orange zested
                                            • 1 lg lemon zested
                                            • 1/2 cup OJ
                                            • 1/4 cup lemon juice
                                            • 2 tbsp minced garlic
                                            • 2 tbsp minced shallots
                                            • 1 cup chopped fresh flat Italian parsley
                                            • 1/2 cup packed, chopped fresh basil
                                            • 2 tbsp chopped fresh oregano leaves
                                            • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
                                            • 1 tsp black pepper
                                            • 1 tsp sugar
                                            • 1/8 tsp cayenne pepper
                                            Swordfish:
                                            • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
                                            • EV Olive Oil
                                            • Kosher salt and pepper
                                            • 2 lg red bell peppers, cut julienne
                                            • 2 lg cloves garlic, sliced thin
                                            • 1/2 cup toasted pine nuts
                                            • 1 tbsp chopped fresh basil
                                            • 1 tsp chopped fresh oregano
                                            • 4 swordfish steaks, 1" thick
                                            • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
                                            • warmed sourdough bagettte slices
                                            Directions:

                                            To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

                                            Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

                                            Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

                                            Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.

                                            Ginger Swordfish

                                            Ingredients:
                                            • 3/4 cup teriyaki sauce
                                            • 2/3 cup dry sherry
                                            • 4 teaspoons minced garlic
                                            • 2 teaspoons minced fresh ginger root
                                            • 1 teaspoon sesame oil
                                            • 6 (6 ounce) swordfish steaks
                                            Directions:
                                            1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
                                            2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
                                            3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

                                            Something tasty I threw together...with Swordfish

                                            This can be served in a tortilla or on top of rice and any white fish, Ono, Mahi, Sea Bass will work also.

                                            Ingredients:
                                            • 1 Large Yellow onion, 1/2 sliced, 1/2 finely chopped
                                            • 1 Jalapeno, chopped
                                            • 1 lb Swordfish or similar chunky fish
                                            • 1 tablespoon of Dry Dock Spice
                                            • 1 teaspoon of Capers
                                            • Juice from 1 lemon
                                            • 1/2 bunch chopped Cilantro
                                            Directions:
                                            1. Saute the sliced onion and Jalapeno till soft
                                            2. Chop the Fish into 1.5" chunks and season with Dry Dock Spice, capers and lemon juice, then add to the pan
                                            3. Let simmer until just cooked through, still juicy in the center
                                            4. Serve on top of Rice or in a tortilla and add the finely chopped onion and chopped Cilantro on top

                                            Swordfish with flavor infused, by Penny Bly

                                            Ingredients:
                                            • 1 Cup Chopped Yellow Onion
                                            • 2 Minced Garlic Cloves
                                            • 1 28oz can Chopped Tomatoes
                                            • 1 tsp Kosher Salt
                                            • 3/4 tsp Black Pepper
                                            • 2 Tbsp Chicken Stock or Balsamic Vinegar
                                            • 2 Tbsp White Wine
                                            • 1/2 Cup Chopped Basil
                                            • 2 Tbsp Capers
                                            • 4 Oil Packed Anchovy Fillets
                                            • 4 Swordfish Steaks
                                            • 3 Tbsp Olive Oil
                                            • 1 Tbsp unsalted Butter
                                            Directions:
                                            1. Cut each Anchovy fillet into 3 pieces
                                            2. Make 3 samll incisions in each Swordfish steak and insert a piece of Anchovy
                                            3. Cook the onion in the olive oil on med-low for 10 min. Add the garlic and cook 30 seconds. add the drained tomatoes smashing them with a fork. Add S & P. Simmer on low for 15 min. Add chicken stock & white wine. Simmer for 10 min more to reduce liquids. Add basil, capers & butter, cook 1 min more
                                            4. Grill Swordfish with olive oil. Place sauce on plate and arrange Swordfish on top. Garnish with chopped basil.

                                            Seared Ahi with Roasted Tomoatillos and Avocado Sauce

                                            Bobby Flay came up with this one and I just love it. If you}}re an Avocado fan, you}}ll love this too.

                                            Ingredients:
                                            2 lb Ahi Tuna
                                            8 Tomatillos (Roasted & peeled after removing outer skin)
                                            1-2 Jalapeno (Roasted, peeled and seeded)
                                            4 Avocados
                                            1 Small Red Onion (Chopped)
                                            1/4 cup chopped Cilantro
                                            1/4 cup Lime juice
                                            2 Tablespoon Honey
                                            salt & pepper
                                            Olive or Grape Seed Oil

                                            Directions:
                                            Season Tomatillos and Jalapenos with S&P and rub with oil. Roast on a hot BBQ. Peel and Seed.
                                            Add Tomatillos, Jalapenos, Avocados, Red Onion, Cilantro, Honey and Lime Juice to Blender. Blend and add 1/4 to 1/2 cup oil while blending.
                                            Season and oil Ahi Tuna as desired and sear on a hot grill for 30 seconds each side.
                                            Slice Ahi Tuna across the grain to serve with sauce and Rice

                                            Tuna Carpaccio

                                            Ingredients:
                                            1 sprig of thyme, leaves chopped
                                            2 tsp grated lemon zest
                                            5 tbsp extra virgin olive oil
                                            5 fingerling potatoes
                                            salt and ground pepper
                                            4 tbsp mayonnaise
                                            1 heaped tbsp small capers, rinsed
                                            2 tbsp olive oil for frying
                                            1lb sashimi grade Ahi Tuna sliced thin across the grain

                                            Directions
                                            1. Mix together the thyme, lemon zest and EV olive oil.
                                            2. Boil the potatoes for 15 minutes, or until tender. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavored olive oil and mix with the mayo; set aside
                                            3. Pat the capers dry with a paper towel. Fry them in the olive oil for 2 minutes or until crips, then drain off the oil.
                                            4. Spread the Tuna on a platter and scatter the fried capers, season to taste and drizzle over the remaining flavored oil. Serve with Potatoes.

                                            Tuna Tartare by 14K Restraurant

                                            Ingredients:
                                            • 3 oz Ahi cut in small dice
                                            • 1 tsp Sesame Oil
                                            • 1 tsp Soy Sauce
                                            • 1 tsp Olive Oil
                                            • 1 tsp minced Shallot
                                            • 1 tsp minced Chives
                                            • 1 tsp Dijon mustard
                                            • Juice from 1/2 cold lime
                                            • 1 tsp Chile oil
                                            • 1 tsp Wasabi Tobiko
                                            • Pinch Black Sesame Seeds
                                            • Fried Wonton Skins for serving
                                            Directions:

                                            In a small bowl, toss the diced tuna with sesame oil, soy sauce, olive oil, shallot, chives, mustard and lime juice. In a frozen martini glass, place the chile oil. Spoon the tartare into the glass and garnish with the tobiko and seeds. Serve immediately alongside the wontons.

                                            Braised Fish with Orange and Soy

                                            INGREDIENTS

                                            1 Tablespoon Vegetable Oil 
                                            2 Cloves Garlic, Minced
                                            1 Tablespoon Minced Peeled Fresh Ginger
                                            1 Bunch Scallions, thinly sliced
                                            3 Tablespoons thawed Orange Juice Concentrate
                                            2 Tablespoons Low-Sodium Soy Sauce
                                            4 Skinless Fish Fillets, such as Halibut, Cod or Salmon (6 to 8 ounces each)
                                            Cooked rice, for serving

                                            DIRECTIONS

                                            In a large skillet, heat oil over medium. 
                                            Add Garlic, Ginger, Scallions; cook until Scallions begin to soften, 2 minutes.
                                            In small bowl, combine juice concentrate, soy sauce, and 1/4 cup water.
                                            Add mixture to skillet and bring to a simmer. Add fish, cover and cook until opaque throughout, 6 to 8 minutes. Serve with rice. 

                                            Easy Grilled Fish Sandwich, recipe courtesy of Martha Stewart

                                            Ingredients:
                                            • 4 cups shredded green cabbage (from head cabbage)
                                            • Coarse salt and ground pepper
                                            • 1 celery stalk, thinly sliced
                                            • 1/2 small red onion, thinly sliced
                                            • 3 tablespoons mayonnaise
                                            • 1 tablespoon red-wine vinegar
                                            • 1/4 teaspoon caraway seed
                                            • Vegetable oil, for grilling
                                            • 4 white fish fillets (True Cod, Sole, Halibut-not Greenland, 4 to 6 ounces each)
                                            • 8 thick slices sandwich bread, such as brioche or country-style white
                                            Directions:
                                            1. In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
                                            2. Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
                                            3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

                                            Easy White Fish Marinade

                                            Combine some finely chopped green onion, garlic, 1 tbsp of sesame oil and 1 tbsp of soy sauce, 1/4 tsp of Chili paste, and roughly 1/4 cup of fruit juice from either an Orange, Pomegranate or something similar. Simmer for 5-7 min and cool.

                                            Add this marinade to your white fish fillet for about 30 min and you}}ll have a wonderfully flavored fish - baked, grilled or pan fried.

                                            Enjoy,
                                            Stefan

                                            Grilled Corvina in Banana Leaves

                                            Cool Recipe from Chef Mitch of Mitch}}s Seafood - posted by BDoutdoors.com

                                            Serves 4-6

                                            INGREDIENTS

                                            4-6 6 Ounce Pieces of Mexican Corvina

                                            4-6 Banana Leaf Pieces for wrapping fish

                                            3 Dried Ancho Chilies

                                            3 Clovers Garlic

                                            1/2 Yellow Onion cut into rings

                                            1 cup Orange Juice

                                            1/4 Cup Honey

                                            1/2 Pineapple cut into 1/2 inch rings

                                            1/2 cup Soy Sauce

                                            1/4 diced Red Pepper

                                            1/4 cup Red Onion

                                            1 Diced Fresno chili (or other spicy pepper)

                                            1/4 Cup chopped Cilantro

                                            Juice from 2-3 Limes


                                            DIRECTIONS

                                            Ancho Chili Glaze
                                            Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt. Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
                                            Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
                                            Puree in a blender with honey until smooth.

                                            Pineapple Salsa
                                            Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
                                            Remove the pineapple from the soy and grill until slightly softened and charred.
                                            Dice the pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.

                                            For the Fish
                                            Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves. Grill fish over medium heat until done (about 10 min depending on thickness of fillet).
                                            Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.

                                            Grilled Grouper/Sea Bass Tacos

                                            INGREDIENTS

                                            1/4 cup low-fat sour cream
                                            3 1/2 tablespoons fresh lime juice, divided
                                            3/4 cup fresh corn kernels or frozen corn kernels, thawed
                                            2 small plum tomatoes, seeded and diced
                                            1/4 cup thinly sliced green onions
                                            2 1/2 tablespoons olive oil, divided
                                            2 tablespoons chopped fresh cilantro
                                            1 teaspoon minced seeded jalapeno pepper
                                            3/4 teaspoon salt, divided
                                            1/4 teaspoon freshly ground black pepper, divided
                                            1 1/2 cup thinly sliced onion
                                            1/2 red bell pepper, seeded and cut into thin strips
                                            tostada shells (6-inch)
                                            1 pound grouper or other firm white fish fillets
                                            1/2 teaspoon chili powder
                                            1/4 teaspoon cumin
                                            non-stick cooking spray
                                            2 cups shredded romaine or leaf lettuce

                                            DIRECTIONS

                                            Combine sour cream and 2 table­spoons lime juice. Cover and chill. 

                                            Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned. 

                                            Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. 

                                            Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. 

                                            Heat tostada shells according to package directions; keep warm. 

                                            Prepare grill. 

                                            Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently. 

                                            Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. 

                                            Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

                                            Halibut with Herb Sauce

                                            INGREDIENTS

                                            6 Tbsp fresh lemon juice
                                            6 Tbsp extra-virgin olive oil
                                            3 Tbsp chopped fresh basil
                                            3 Tbsp chopped fresh chives
                                            3 Tbsp chopped fresh parsley
                                            6 6-oz halibut fillets
                                            2 Tbsp extra-virgin olive oil
                                            • DIRECTIONS

                                              Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

                                              • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

                                            Mediterranean Whitefish Fillet

                                            Ingredients:
                                            • 1 lb of Sole, Flounder, Barramundi, Greenland Halibut, Rockfish or other whitefish
                                            • 1/2 lemon to squeeze onto fish
                                            • 1 tsp fresh minced dill or 1/2 tsp dried
                                            • 2-4 Tbsp extra virgin olive oil
                                            • 2 Tbsp chopped shallots
                                            • 1 stalk fresh garlic diced or 2 cloves
                                            • 1/4 Cup small capers, rinsed and drained
                                            • 1/4 Greek pitted olives black or green or combo
                                            • 6 Cherry tomatoes halved
                                            • 1/4-1/2 Cup diced marinated artichokes (optional)
                                            • 2 Tbsp chopped green or red onion for garnish (optional)
                                            • Fresh ground pepper and sea salt to taste
                                            • Chili Pepper flakes to taste
                                            Directions:
                                            1. Season both sides of whitefish with lemon juice, dill and pepper, in that order
                                            2. Place 2 tablespoons of olive oil in a pre-heated 12 inch skillet over medium heat
                                            3. Once oil is hot, brown fish on both sides. Fish turns opaque and the edges become golden brown
                                            4. Depending on tickness of whitefish, about 3-5 minutes per side
                                            5. Transfer to a plate, cover to keep warm and set aside
                                            6. The fish will release a nice juice into the skillet. Keep it.
                                            7. If pan is dry, add remaining 2 tablespoons of oil. Add shallots, garlic and capers into skillet. Saute 3-4 minutes until lightly browned.
                                            8. Add Tomaties, olives, capers and artichokes
                                            9. Season with sea salt and fresh ground pepper to taste
                                            10. Spoon caper tomato olive mixture over fish and serve topped with chopped parsley

                                            Nut Crusted Mahi/Grouper/Snapper

                                            INGREDIENTS: 

                                            HONEY SOY GLAZE

                                            Mahi Mahi Fillets / Grouper / or Snapper

                                            1/2 cups corn flakes

                                              1 cup macadamia nuts ( or pecans or walnuts)
                                                2 tablespoons chopped parsley (optional)
                                                  salt and pepper
                                                    cooking spray, for baking pan
                                                      1/3 cup honey
                                                        1/3 cup soy sauce
                                                          2 teaspoons dry mustard ( or more)

                                                          DIRECTIONS

                                                          Heat oven to 350 degrees.
                                                          In a food processor, pulse nuts until coarsely chopped.
                                                          Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
                                                          Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
                                                          Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
                                                          Spray the baking pan, lay the fish fillets in.
                                                          Bake for 10 minutes.
                                                          The fish should still be moist and delicate- not overcooked or dry.
                                                          While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
                                                          Place the mahi mahi on a dinner plate with rice.
                                                          Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
                                                          Serve.

                                                          Olive Oil Poached Cod or other Flaky white fish with Roasted Tomato and Broccoli Rabe

                                                          Charlie Trotter Recipe, Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Charlie Trotter codServes 4
                                                          • 3 large tomatoes
                                                          • 3 cloves garlic
                                                          • 1/2 cup extra virgin olive oil
                                                          • 1/4 cup balsamic vinegar
                                                          • 2 sprigs thyme
                                                          • Salt and freshly ground black pepper
                                                          • 1 bunch broccoli rabe, cleaned and blanched
                                                          • 2 tablespoons unsalted butter
                                                          • Salt and freshly ground black pepper
                                                          • 2 cups plus 1 tablespoon extra virgin olive oil
                                                          • 4 5-ounce cod fillets, skinned
                                                          • 1 teaspoon fresh tiny green basil leaves
                                                          • 1 teaspoon fresh tiny purple basil leaves

                                                          Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, swordfish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110º to 115º. If you cannot find broccoli rabe, you may substitute one small head of broccoli.

                                                          To prepare the tomatoes:

                                                          Preheat the oven to 375º. Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.

                                                          To prepare the broccoli rabe:

                                                          Cook the broccoli rabe in the butter in a small sauté pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.

                                                          To prepare the cod:

                                                          Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110º. Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.

                                                          Orange Roughy in a Lemon/Dill Sauce

                                                          This recipe is really just a quick meal that I threw together for the crew at Dry Dock, but it was requested that I write it down.

                                                          Ingredients:
                                                          2 lbs Orange Roughy Fillet (cut in to chunks)
                                                          1 tblsp Olive Oil
                                                          1 Large Onion (chopped coarse)
                                                          1 Jalapeno (chopped coarse, no seeds or membrane)
                                                          1 small lemon
                                                          1 tsp of dry or fresh dill
                                                          1/4 tsp chili powder or to taste
                                                          1 tsp of combo seasoning (garlic salt, pepper, little cheyenne, dried minced garlic, dried onion flakes)

                                                          Directions:
                                                          1. Heat oil in a heavy pot or skillet and add the onion and jalapeno and cook to translucent
                                                          2. Add Orange Roughy and season with Dill, Combo Seasoning, and Chili Powder and cook on medium low until almost done (fish will be opaque in center.
                                                          3. Add Lemon juice, stir and cook another minute or two.

                                                          Serve with Rice or potatoes. We only had bean chips and Queso Fresco, but it was a great meal.

                                                          Poached Halibut, Sea Bass or Sole with Tomato and Saffron

                                                          Courtesy of Bon Appetit Jan 2014

                                                          INGREDIENTS

                                                          2 Tbsp Olive oil
                                                          2 Garlic cloves
                                                          1/2 tsp Crushed red pepper flakes
                                                          1 14.5 oz can whole peeled tomatoes, drained
                                                          1/4 cup Dry white wine
                                                          2 Bay leaves
                                                          pinch of saffron threads
                                                          Kosher salt
                                                          Ground pepper
                                                          1.5lbs Halibut or Sole or Sea Bass

                                                          • Directions

                                                          • Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 mins.

                                                            Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. 
                                                          • Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes, season with salt and pepper.
                                                          • Reduce heat to medium-low; season fish with salt and pepper and place in skillet. 
                                                          • Cover and cook at a bare simmer until fish is opaque throughout and beginning to take, 5-7 minutes (thicker pieces will take longer to cook).
                                                          • Gently transfer fish to shallow bowls and spoon poaching liquid over.

                                                          Snapper Sashimi with Seaweed and Fennel


                                                          INGREDIENTS

                                                          2 Teaspoons dried cut Wakame Seaweed

                                                          3 Tablespoons fresh Lime Juice, plus wedges for serving

                                                          2 Tablespoons Olive Oil

                                                          1 Teaspoon finely grated peeled horseradish

                                                          1 Teaspoon Soy Sauce

                                                          1 Teaspoon toasted Sesame Seeds

                                                          Small pinch of Sugar

                                                          Kosher Salt

                                                          ¼ Small Fennel bulb, very thinly sliced on a mandolin

                                                          ½ Pound skinless, boneless Red Snapper fillet, sliced ¼ thick

                                                          ½ cup Chervil Leaves

                                                          1 Teaspoon Fennel Pollen (optional)

                                                          Flaky Sea Salt

                                                           

                                                          DIRECTIONS

                                                          In a small bowl, soak Wakame Seaweed in 1 Tbsp. of cold water in order to rehydrate for about 5-8 minutes; drain when time is up.

                                                          In a medium bowl, combine Lime Juice, Oil, Horseradish, Soy Sauce, Sesame Seeds, and Sugar; season with Kosher Salt. Add Fennel, Radishes, and Seaweed to the dressing and toss to combine.

                                                          Arrange the Snapper on a platter – Spoon the dressing and vegetables over, and top with Chervil and Fennel Pollen (if using); season with Sea Salt.

                                                          Finish the dish and serve with lime wedges for squeezing over sashimi as desired. 


                                                          Sole, Greenland Halibut or John Dory with Calamondin (Preserved Limes) Herb Crust & Spicy Honey Mustard

                                                          Ingredients:
                                                          • 2 tablespoons Lemon Lady Preserved Calamondin Limes (available at any Dry Dock Location)
                                                          • 2 fillets of white fish (John Dory was used in this case)
                                                          • Olive oil
                                                          • 1/4 cup onions, diced
                                                          • 2 cups breadcrumbs
                                                          • 2 tablespoons butter
                                                          • 2 tablespoons spicy mustard (ours was honey flavor!)
                                                          • any side dish you want!
                                                          Directions:
                                                          1. Mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4? flat cakes on wax paper. Refrigerate.
                                                          2. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some olive oil until reduced and onions are translucent.
                                                          3. Spread vinaigrette onto a baking sheet.
                                                          4. Place fish on top of spread.
                                                          5. Brush fish with spicy mustard and place hardened herb crust on top of fish.
                                                          6. Bake for 10 minutes or until fish is cooked thoroughly. This will depend on the thickness of the fish.

                                                          Branzino in Grape Leaves

                                                          Ingredients:
                                                          3 med zucchini
                                                          2 lemons, 1 juiced and 1 cut in wedges
                                                          1/4 cup coarsely chopped green olives
                                                          2 tblspn coarsely chopped fresh mint
                                                          1 tblspn plus 1 1/2 tsp extra-virgin olive oil
                                                          course salt and freshly ground pepper
                                                          4 whole Branzino (scaled, gutted and cleaned)
                                                          8 brined grape leaves, stems removed

                                                          Directions:
                                                          1. Heat grill to medium. Very thinly slice zucchini on the bias. Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while preparing the fish.
                                                          2. Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 tsp salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 tsp oil.
                                                          3. Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.


                                                          Recipe for Salt Crusted Fish

                                                          Ingredients:
                                                          • 3 pounds coarse salt (10 cups)
                                                          • 2 large egg whites
                                                          • 1/4 cup water
                                                          • 1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
                                                          • Freshly ground pepper
                                                          • 1 one-inch piece peeled fresh ginger, thinly sliced
                                                          • 1 stalk fresh lemongrass, trimmed and sliced on the bias
                                                          • 1 lime, cut into wedges
                                                          Directions:

                                                          Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.

                                                          Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

                                                          Roast Trout with Bacon and Herbs

                                                          By FLORENCE FABRICANT

                                                          INGREDIENTS
                                                          3 slices smoked bacon or speck (about 2 ounces)
                                                          2 tablespoons unsalted butter
                                                          1 tablespoon extra-virgin olive oil
                                                          2 brook trout, about 1 pound each, gutted, left whole
                                                          Salt and black pepper
                                                          1 lemon, peel sliced off down to the flesh, seeded and diced
                                                          1/2 cup chicken stock
                                                          1/3 cup finely chopped herbs: rosemary, tarragon, parsley
                                                          PREPARATION
                                                          Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a
                                                          julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish.
                                                          Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don’t worry if
                                                          some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to
                                                          several thicknesses of paper towel, leaving fat in baking dish.
                                                          Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for
                                                          10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
                                                          Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2
                                                          minutes more.
                                                          Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top
                                                          fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones,
                                                          head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to
                                                          see if anyone wants to pick out the cheeks.

                                                          Yields 4 servings

                                                          Roasted Branzino or Barramundi with Caper Butter

                                                          Ingredients:
                                                          • 1 stick unsalted butter, softened
                                                          • 1 tablespoon finely chopped capers
                                                          • 1 tablespoon fresh lemon juice
                                                          • 1 tablespoon chopped parsley
                                                          • Salt
                                                          • Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
                                                          • 1 lemon, sliced into 8 rounds
                                                          • 4 large rosemary sprigs
                                                          • 3 tablespoons extra-virgin olive oil
                                                          Directions:

                                                          Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.

                                                          Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

                                                          In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.

                                                          Serve whole or filleted, passing the caper butter at the table.

                                                          Shrimp

                                                          Grilled Opah with Candied Lemons


                                                          INGREDIENTS

                                                          2 to 3 Tablespoons Honey

                                                          1/8 Teaspoon Saffron, chopped

                                                          ¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

                                                          Pinch of Kosher Salt

                                                          2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

                                                          12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

                                                          Sea Salt Flakes, such as Maldon

                                                          2 Tablespoons Olive Oil, plus more for brushing fish

                                                          ½ Cup picked fresh Basil Leaves

                                                          ¼ Cup baby Dandelion Greens

                                                          ¼ Cup picked fresh Parsley Leaves

                                                          1 Small bunch fresh Chives, sliced into 1-inch pieces


                                                          DIRECTIONS

                                                          Preheat the grill or grill pan over high heat.

                                                           Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

                                                          Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

                                                          This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


                                                          Simplified Filipino Fish Sinigang Soup

                                                          INGREDIENTS

                                                          2 Jars of Dry Dock Fish Stock (order from Dry Dock)
                                                          1 Tsp Minced Garlic 
                                                          1 Tsp Thinly Sliced Fresh Ginger
                                                          1 Tbsp of Tamarind Paste
                                                          1/2 Onion, sliced
                                                          1 Tomato cut into bite sized pieces
                                                          1-2 More variety of vegetables of your choice cut up
                                                          1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
                                                          1-2 Lemons

                                                          DIRECTIONS

                                                          Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

                                                          Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
                                                          Add the Stock - taste, and see if it needs water if it}}s too flavorful
                                                          Heat to simmer and add vegetables and fish - cook till fish is done. 
                                                          Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
                                                          Add kosher salt to taste, but probably not necessary. 

                                                          Baked Salmon in White Wine Sauce


                                                          INGREDIENTS
                                                          1 large skinless salmon fillet (1 1/2 pounds)
                                                          Coarse salt and ground pepper
                                                          1 tablespoon unsalted butter
                                                          2 teaspoons all-purpose flour
                                                          1 cup dry white wine
                                                          1 tablespoon chopped fresh chives

                                                          DIRECTIONS

                                                          Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

                                                          Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

                                                          Broiled Salmon with Spinach and Feta


                                                          INGREDIENTS

                                                          4 skinless salmon fillets, (6 ounces each)
                                                          Coarse salt and ground pepper
                                                          1 tablespoon olive oil
                                                          2 bags (5 ounces each) baby spinach
                                                          1/2 cup feta, crumbled (2 ounces)
                                                          1/3 cup pine nuts
                                                          2 teaspoons fresh lemon juice

                                                          DIRECTIONS

                                                          Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

                                                          Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

                                                          Easy Salmon with Spicy Cucumber Pineapple Salsa

                                                          Salmon with Spicy Cucumber-Pineapple Salsa

                                                          1. Recipe Provided by Martha Stewart
                                                          2. INGREDIENTS
                                                          3. 2 tablespoons fresh lime juice (from 1 lime)
                                                          4. 1 tablespoon honey
                                                          5. 2 tablespoons vegetable oil
                                                          6. 2 Kirby cucumbers, finely diced
                                                          7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
                                                          8. 2 scallions, thinly sliced
                                                          9. 1 jalapeno chile (ribs and seeds removed), minced
                                                          10. 1/4 cup fresh basil leaves, chopped
                                                          11. Coarse salt and ground pepper
                                                          12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

                                                          13. DIRECTIONS
                                                          14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
                                                          15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

                                                          Ginger Salmon


                                                          INGREDIENTS

                                                          2in of fresh Ginger
                                                          1 Tbsp Honey or Agave
                                                          1 Tbsp Soy Sauce
                                                          1 tsp Salt
                                                          1/2 Tbsp Cracked Pepper
                                                          2 Tbsp Olive Oil
                                                          2 lbs Salmon Fillet

                                                          DIRECTIONS

                                                          Preheat oven 350

                                                          Grate the ginger on a box grater

                                                          Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

                                                          Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

                                                          Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

                                                          Rub for Grilled Salmon


                                                          INGREDIENTS

                                                          1/4 cup Sugar
                                                          1 tsp Dry Mustard
                                                          Dash Cinnamon
                                                          1 tbsp Paprika
                                                          1 1/2 tbsp Sea Salt
                                                          2 tsp Cocoa
                                                          1/4 cup Chili Powder
                                                          1 tbsp Ground Cumin
                                                          2 tbsp Ground Pepper

                                                          DIRECTIONS

                                                          Combine all ingredients and place in a container.
                                                          Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


                                                          Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


                                                          INGREDIENTS

                                                          1 tablespoon whole coriander seeds
                                                          1/4 cup honey
                                                          5 tablespoons soy sauce
                                                          2 teaspoons fresh lemon juice
                                                          4 salmon fillets (5 ounces each), skinned
                                                          2 teaspoons vegetable oil

                                                          DIRECTIONS

                                                          Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

                                                          Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

                                                          Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

                                                          Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

                                                          CA Sea Bass on the Grill in a Pan!!


                                                          (No precise amounts for ingredients, so estimate according to your preferred taste)
                                                          *** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

                                                          INGREDIENTS

                                                          Onion (Sliced)
                                                          Garlic Cloves (Minced)
                                                          Jalapeno
                                                          Garlic Salt
                                                          Pepper
                                                          Small Limes (Or Lemons if preferred)
                                                          Tomato (Large Chunks)
                                                          Cilantro (Chopped)
                                                          Rice

                                                          DIRECTIONS

                                                          I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


                                                          Miso Marinated White Sea Bass/Corvina


                                                          INGREDIENTS

                                                          1 cup mirin (sweet Japanese rice wine)*
                                                          3/4 cup white miso (fermented soybean paste)*
                                                          1/2 cup sake
                                                          1/4 cup sugar
                                                          6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

                                                          1 cup dry white wine
                                                          1/4 cup chopped shallots
                                                          6 garlic cloves, chopped
                                                          1 bay leaf
                                                          1/2 teaspoon whole black peppercorns
                                                          1 cup whipping cream
                                                          5 tablespoons unsalted butter, room temperature
                                                          1 1/2 tablespoons fresh lemon juice

                                                          DIRECTIONS

                                                          Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

                                                          Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

                                                          Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

                                                          * Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

                                                          Crab Ravioli with Tomato and Basil Recipe

                                                          Photo Credit: Andrew Crowley

                                                           INGREDIENTS

                                                           

                                                          For the Ravioli:

                                                          250g/9oz 00 Flour, plus extra for dusting

                                                          2 Whole Eggs

                                                          3 Egg Yolks

                                                           

                                                          For the Filling:

                                                          200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

                                                          25g/1oz Fresh White Bread Crumbs, finely chopped

                                                          1 tsp Fennel Seeds, Crushed

                                                          1 tbsp Very Finely Chopped Parsley

                                                          Zest of Lemon

                                                           

                                                          For the Sauce:

                                                          400g/14oz Baby Tomatoes

                                                          2 Tbsp Extra-virgin Olive Oil

                                                          1 Garlic Clove, finely chopped

                                                          A handful of Basil leaves, to serve

                                                           

                                                          DIRECTIONS:

                                                          Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

                                                           

                                                          Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

                                                           

                                                          Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

                                                           

                                                          Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

                                                           

                                                          To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

                                                           

                                                          Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

                                                           

                                                          Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

                                                           

                                                          http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

                                                          Mussels with White Wine


                                                          • INGREDIENTS

                                                          • 3 pounds mussels
                                                          • 3 tablespoons unsalted butter
                                                          • 1 shallot, cut into thin rings
                                                          • 2 garlic cloves, minced
                                                          • 1/2 cup white wine
                                                          • 3/4 cup low-sodium chicken broth
                                                          • Coarse salt and ground pepper
                                                          • 3 tablespoons chopped fresh parsley
                                                          • Crusty bread, for serving

                                                          DIRECTION

                                                          Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

                                                          While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

                                                          In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

                                                          Add white wine and chicken broth. Bring to a simmer over high.

                                                          Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

                                                          Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

                                                          Variations

                                                          For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


                                                          Scallop, Orange, and Cucumber Kebabs


                                                          SIMPLE DIRECTIONS 

                                                          Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

                                                          Lemon Grilled Shrimp and Scallops


                                                          Shrimp and Scallops with Lemony Soy

                                                          1. Recipe provided by Food and Wine June 2012
                                                          2. INGREDIENTS
                                                          3. 1 1/2 cups low-sodium soy sauce
                                                          4. 1 cup mirin
                                                          5. 1 cup sake
                                                          6. 2 lemons, very thinly sliced
                                                          7. 2 jalapeños, very thinly sliced
                                                          8. 1 pound medium white shrimp, shelled and deveined
                                                          9. 1 pound large fresh dry sea (diver) scallops
                                                          10. Vegetable oil, for grilling
                                                          DIRECTIONS

                                                          In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

                                                          Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

                                                          Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

                                                          Serve with Grilled eggplant and scallions.

                                                          Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


                                                          INGREDIENTS

                                                          1 piece peeled fresh ginger
                                                          5 cups water
                                                          1 Tbsp whole black peppercorns
                                                          5 Tbsp fresh lemon juice (2 lemons)
                                                          1 lb Shrimp unpeeled
                                                          1 tsp fish sauce
                                                          1 Tbsp EVOO
                                                          1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
                                                          3 radishes, thinly shaved on a mandoline (1/2cup)
                                                          2 large scallions, thinly sliced (3 Tbsp)
                                                          2 oz jicima, peeled and thinly sliced (1/2 cup)
                                                          Coarsely ground pepper

                                                          DIRECTIONS

                                                          Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

                                                          Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

                                                          Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

                                                          Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

                                                          Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

                                                          Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

                                                          Add shrimp, melon, radishes and half the scallions and toss well.

                                                          Add jicima and gently toss.

                                                          Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

                                                          Rum-Glazed Shrimp and Mango


                                                          DIRECTIONS

                                                          These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


                                                           

                                                          Shrimp in Tomato Confit


                                                          INGREDIENTS

                                                          2 lbs Large Shrimp
                                                          3/4 cup EV Olive Oil
                                                          1 1/2 cups sliced Shallots (about 2)
                                                          1 tblspn thinly sliced chile de arbol
                                                          1/2 cup sliced garlic
                                                          1 1/2 pints cherry tomatoes, halved
                                                          Yellow tomato confit (recipe below)
                                                          1/4 cup sliced flat-leaf parsley
                                                          1 tblspn chopped oregano
                                                          2 tblspn sliced green basil
                                                          2 tblspn sliced opal basil
                                                          1 lemon for juicing

                                                          DIRECTIONS

                                                          Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
                                                          Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
                                                          Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
                                                          Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

                                                          Yellow Tomato Confit
                                                          Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

                                                          INGREDIENTS

                                                          1/2 cup sliced red onion (about 1/2 onion)
                                                          2 dried chiles de arbol, broken in half with hands
                                                          1 tblspn sliced garlic
                                                          2 sprigs basil
                                                          2 sprigs oregano
                                                          1 1/2 lbs yellow and orange tomatoes
                                                          1 cup EV olive oil
                                                          Kosher Salt and Pepper

                                                          DIRECTIONS

                                                          Preheat Oven to 400 deg.
                                                          Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
                                                          Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
                                                          Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                                          Shrimp Pad Thai


                                                          INGREDIENTS

                                                          8 ounces rice-stick noodles
                                                          1/4 cup tomato-based chili sauce
                                                          1/4 cup fresh lime juice
                                                          3 tablespoons soy sauce
                                                          2 tablespoons light-brown sugar
                                                          1 tablespoon anchovy paste
                                                          4 tablespoons vegetable oil
                                                          4 garlic cloves, minced
                                                          1 pound peeled and deveined medium shrimp
                                                          3 cups bean sprouts, plus more for garnish
                                                          8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
                                                          1 large egg, lightly beaten
                                                          Assorted Garnishes (Optional)
                                                          1/3 cup chopped dry-roasted peanuts
                                                          Pinch of red-pepper flakes
                                                          Bean sprouts
                                                          1/4 cup fresh cilantro
                                                          Lime wedges

                                                          DIRECTIONS

                                                          Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

                                                          In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

                                                          Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

                                                          Shrimp with Tomato Confit, Garlic and Chile


                                                          INGREDIENTS

                                                          16 large Spot Prawns or White Shrimp (2 pounds)
                                                          3/4 cup extra-virgin olive oil
                                                          1 1/2 cups slided shallots (about 2 shallots)
                                                          1 tablespoon thyme leaves (5-6 sprigs)
                                                          1 tablespoon thinly sliced chile de arbol
                                                          1/2 cup sliced garlic
                                                          1 1/2 pints cherry tomatoes, cut in half
                                                          Yellow tomato confit (recipe below)
                                                          1/4 cup sliced flat-leaf parsley
                                                          1 tablespoon chopped oregano
                                                          2 tablespoon sliced green basil
                                                          2 tablespoon sliced opal basil
                                                          1 lemon, for juicing

                                                          DIRECTIONS

                                                          Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

                                                          Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

                                                          Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

                                                          Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

                                                          Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

                                                          Yellow Tomato Confit
                                                          The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
                                                          1/2 cup sliced red onion (1/2 red onion)
                                                          2 dried chiles de arbol, broken in half with hands
                                                          1 tablespoon sliced garlic
                                                          2 sprigs basil
                                                          2 sprigs oregano
                                                          1 1/2 pounds yellow and orange tomatoes
                                                          1 cup extra-virgin olive oil
                                                          Kosher salkt and freshly ground pepper

                                                          Preheat oven to 400 degrees.

                                                          Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

                                                          Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

                                                          Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                                          We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

                                                          Southern-Style Pickled Shrimp


                                                          INGREDIENTS


                                                          Recipe from the Kitchn
                                                          Serves 6 to 8

                                                          1 Vidalia or sweet onion, thinly sliced
                                                          1 lemon, thinly sliced
                                                          3/4 cup cider vinegar
                                                          1/2 cup canola oil
                                                          1/4 cup capers with their juices
                                                          3/4 teaspoon celery seeds
                                                          1/2 teaspoon sugar
                                                          1/2 teaspoon salt
                                                          Splash of Tabasco sauce, to taste
                                                          1 1/2 pounds (41/50 count) peeled and cooked shrimp

                                                          DIRECTIONS

                                                           In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


                                                          Brazilian Fish Stew

                                                          Ingredients:

                                                          3 tablespoons lime juice
                                                          1 tablespoon ground cumin
                                                          1 tablespoon paprika
                                                          2 teaspoons minced garlic
                                                          1 teaspoon salt
                                                          1 teaspoon ground black pepper
                                                          1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

                                                          2 tablespoons olive oil
                                                          1 tsp. finely chopped fresh ginger
                                                          1 tsp. garlic, minced
                                                          1 large onion chopped
                                                          4 large bell peppers or red bell peppers, sliced
                                                          1 (16 ounce) can diced tomatoes with juice
                                                          1 cup chicken broth
                                                          1 (16 ounce) can coconut milk
                                                          1 bunch fresh cilantro, chopped (optional)

                                                          Directions:

                                                          Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

                                                          Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

                                                          Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

                                                          Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

                                                          Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve. Welcome to Brazil!

                                                          Salmon Bisque

                                                          Recipe brought in by a customer from the LAtimes.com by Noelle Carter.

                                                          Ingredients:
                                                          1/4 cup salted butter
                                                          1 cup sliced leeks
                                                          1 cup sliced white mushrooms
                                                          1 tbsp minced garlic
                                                          2 3/4 cups (22 oz) clam juice
                                                          2 cups crushed tomatoes
                                                          1/4 cup chopped fresh parsley
                                                          1 tbsp chopped fresh dill, plus fresh sprigs for garnish
                                                          1/2 tsp salt
                                                          1/4 tsp pepper
                                                          2 cups cubed fresh salmon (bones removed and cut into 1/2-in cubes), about 1.5 lbs
                                                          2 tbsp flour
                                                          2 cups heavy cream

                                                          Directions:
                                                          1. Heat a heavy-bottomed pot over medium high heat until hot. Add the butter, and when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are translucent and soft.
                                                          2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill; season with salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3-5 minutes.
                                                          3. While the soup is cooking, whisk the flour in the the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
                                                          4. Ladle the soup into bowls, and serve garnished with dill sprigs.

                                                          Enjoy.

                                                          Seafood Mix Stew

                                                          Ingredients
                                                          1 Bag of Seafood Mix (Fish Mix) 1 1/3lb
                                                          1 lb Shrimp 16/20 peeled & cleaned
                                                          1/2 tsp Tumeric powder
                                                          2 Zucchini - sliced
                                                          3-4 Large Green onion bulbs
                                                          1 Garlic entire bulb
                                                          1 Tblspn Butter
                                                          1 Cup Apple Cider Juice or Apple Juice 
                                                          Red, Black and White pepper to taste
                                                          1/2 Lemon
                                                          Some Parsley fresh

                                                          Brown butter in heated pan do not burn
                                                          Add onions sauté with garlic salt 
                                                          Add garlic stir to ensure garlic does not burn. 
                                                          Add 1 cup apple cider juice or apple juice

                                                          Thinly slice the fish chunks in the Seafood Mix & add a tablespoon of water inside the bag and very lightly shake- add entire contents into pan- lower heat & cover. 
                                                          After 5 minutes add shrimp tossed in turmeric and sliced zucchini. 
                                                          Cover low heat until shrimp are lightly pink. Season with red, black and white pepper. 
                                                          Squeeze some citrus juice add fresh parsley and serve with mash potatoes. 
                                                          Use the potato liquid to thicken the stew if needed during cooking process. 

                                                          Argentinean Swordfish Recipe

                                                          Chimichurri:
                                                          • 1 1/4 cups ev olive oil
                                                          • 6 tbsp red wine vinegar
                                                          • 1 lg orange zested
                                                          • 1 lg lemon zested
                                                          • 1/2 cup OJ
                                                          • 1/4 cup lemon juice
                                                          • 2 tbsp minced garlic
                                                          • 2 tbsp minced shallots
                                                          • 1 cup chopped fresh flat Italian parsley
                                                          • 1/2 cup packed, chopped fresh basil
                                                          • 2 tbsp chopped fresh oregano leaves
                                                          • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
                                                          • 1 tsp black pepper
                                                          • 1 tsp sugar
                                                          • 1/8 tsp cayenne pepper
                                                          Swordfish:
                                                          • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
                                                          • EV Olive Oil
                                                          • Kosher salt and pepper
                                                          • 2 lg red bell peppers, cut julienne
                                                          • 2 lg cloves garlic, sliced thin
                                                          • 1/2 cup toasted pine nuts
                                                          • 1 tbsp chopped fresh basil
                                                          • 1 tsp chopped fresh oregano
                                                          • 4 swordfish steaks, 1" thick
                                                          • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
                                                          • warmed sourdough bagettte slices
                                                          Directions:

                                                          To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

                                                          Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

                                                          Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

                                                          Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.

                                                          Ginger Swordfish

                                                          Ingredients:
                                                          • 3/4 cup teriyaki sauce
                                                          • 2/3 cup dry sherry
                                                          • 4 teaspoons minced garlic
                                                          • 2 teaspoons minced fresh ginger root
                                                          • 1 teaspoon sesame oil
                                                          • 6 (6 ounce) swordfish steaks
                                                          Directions:
                                                          1. In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
                                                          2. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
                                                          3. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

                                                          Something tasty I threw together...with Swordfish

                                                          This can be served in a tortilla or on top of rice and any white fish, Ono, Mahi, Sea Bass will work also.

                                                          Ingredients:
                                                          • 1 Large Yellow onion, 1/2 sliced, 1/2 finely chopped
                                                          • 1 Jalapeno, chopped
                                                          • 1 lb Swordfish or similar chunky fish
                                                          • 1 tablespoon of Dry Dock Spice
                                                          • 1 teaspoon of Capers
                                                          • Juice from 1 lemon
                                                          • 1/2 bunch chopped Cilantro
                                                          Directions:
                                                          1. Saute the sliced onion and Jalapeno till soft
                                                          2. Chop the Fish into 1.5" chunks and season with Dry Dock Spice, capers and lemon juice, then add to the pan
                                                          3. Let simmer until just cooked through, still juicy in the center
                                                          4. Serve on top of Rice or in a tortilla and add the finely chopped onion and chopped Cilantro on top

                                                          Swordfish with flavor infused, by Penny Bly

                                                          Ingredients:
                                                          • 1 Cup Chopped Yellow Onion
                                                          • 2 Minced Garlic Cloves
                                                          • 1 28oz can Chopped Tomatoes
                                                          • 1 tsp Kosher Salt
                                                          • 3/4 tsp Black Pepper
                                                          • 2 Tbsp Chicken Stock or Balsamic Vinegar
                                                          • 2 Tbsp White Wine
                                                          • 1/2 Cup Chopped Basil
                                                          • 2 Tbsp Capers
                                                          • 4 Oil Packed Anchovy Fillets
                                                          • 4 Swordfish Steaks
                                                          • 3 Tbsp Olive Oil
                                                          • 1 Tbsp unsalted Butter
                                                          Directions:
                                                          1. Cut each Anchovy fillet into 3 pieces
                                                          2. Make 3 samll incisions in each Swordfish steak and insert a piece of Anchovy
                                                          3. Cook the onion in the olive oil on med-low for 10 min. Add the garlic and cook 30 seconds. add the drained tomatoes smashing them with a fork. Add S & P. Simmer on low for 15 min. Add chicken stock & white wine. Simmer for 10 min more to reduce liquids. Add basil, capers & butter, cook 1 min more
                                                          4. Grill Swordfish with olive oil. Place sauce on plate and arrange Swordfish on top. Garnish with chopped basil.

                                                          Seared Ahi with Roasted Tomoatillos and Avocado Sauce

                                                          Bobby Flay came up with this one and I just love it. If you}}re an Avocado fan, you}}ll love this too.

                                                          Ingredients:
                                                          2 lb Ahi Tuna
                                                          8 Tomatillos (Roasted & peeled after removing outer skin)
                                                          1-2 Jalapeno (Roasted, peeled and seeded)
                                                          4 Avocados
                                                          1 Small Red Onion (Chopped)
                                                          1/4 cup chopped Cilantro
                                                          1/4 cup Lime juice
                                                          2 Tablespoon Honey
                                                          salt & pepper
                                                          Olive or Grape Seed Oil

                                                          Directions:
                                                          Season Tomatillos and Jalapenos with S&P and rub with oil. Roast on a hot BBQ. Peel and Seed.
                                                          Add Tomatillos, Jalapenos, Avocados, Red Onion, Cilantro, Honey and Lime Juice to Blender. Blend and add 1/4 to 1/2 cup oil while blending.
                                                          Season and oil Ahi Tuna as desired and sear on a hot grill for 30 seconds each side.
                                                          Slice Ahi Tuna across the grain to serve with sauce and Rice

                                                          Tuna Carpaccio

                                                          Ingredients:
                                                          1 sprig of thyme, leaves chopped
                                                          2 tsp grated lemon zest
                                                          5 tbsp extra virgin olive oil
                                                          5 fingerling potatoes
                                                          salt and ground pepper
                                                          4 tbsp mayonnaise
                                                          1 heaped tbsp small capers, rinsed
                                                          2 tbsp olive oil for frying
                                                          1lb sashimi grade Ahi Tuna sliced thin across the grain

                                                          Directions
                                                          1. Mix together the thyme, lemon zest and EV olive oil.
                                                          2. Boil the potatoes for 15 minutes, or until tender. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavored olive oil and mix with the mayo; set aside
                                                          3. Pat the capers dry with a paper towel. Fry them in the olive oil for 2 minutes or until crips, then drain off the oil.
                                                          4. Spread the Tuna on a platter and scatter the fried capers, season to taste and drizzle over the remaining flavored oil. Serve with Potatoes.

                                                          Tuna Tartare by 14K Restraurant

                                                          Ingredients:
                                                          • 3 oz Ahi cut in small dice
                                                          • 1 tsp Sesame Oil
                                                          • 1 tsp Soy Sauce
                                                          • 1 tsp Olive Oil
                                                          • 1 tsp minced Shallot
                                                          • 1 tsp minced Chives
                                                          • 1 tsp Dijon mustard
                                                          • Juice from 1/2 cold lime
                                                          • 1 tsp Chile oil
                                                          • 1 tsp Wasabi Tobiko
                                                          • Pinch Black Sesame Seeds
                                                          • Fried Wonton Skins for serving
                                                          Directions:

                                                          In a small bowl, toss the diced tuna with sesame oil, soy sauce, olive oil, shallot, chives, mustard and lime juice. In a frozen martini glass, place the chile oil. Spoon the tartare into the glass and garnish with the tobiko and seeds. Serve immediately alongside the wontons.

                                                          Braised Fish with Orange and Soy

                                                          INGREDIENTS

                                                          1 Tablespoon Vegetable Oil 
                                                          2 Cloves Garlic, Minced
                                                          1 Tablespoon Minced Peeled Fresh Ginger
                                                          1 Bunch Scallions, thinly sliced
                                                          3 Tablespoons thawed Orange Juice Concentrate
                                                          2 Tablespoons Low-Sodium Soy Sauce
                                                          4 Skinless Fish Fillets, such as Halibut, Cod or Salmon (6 to 8 ounces each)
                                                          Cooked rice, for serving

                                                          DIRECTIONS

                                                          In a large skillet, heat oil over medium. 
                                                          Add Garlic, Ginger, Scallions; cook until Scallions begin to soften, 2 minutes.
                                                          In small bowl, combine juice concentrate, soy sauce, and 1/4 cup water.
                                                          Add mixture to skillet and bring to a simmer. Add fish, cover and cook until opaque throughout, 6 to 8 minutes. Serve with rice. 

                                                          Easy Grilled Fish Sandwich, recipe courtesy of Martha Stewart

                                                          Ingredients:
                                                          • 4 cups shredded green cabbage (from head cabbage)
                                                          • Coarse salt and ground pepper
                                                          • 1 celery stalk, thinly sliced
                                                          • 1/2 small red onion, thinly sliced
                                                          • 3 tablespoons mayonnaise
                                                          • 1 tablespoon red-wine vinegar
                                                          • 1/4 teaspoon caraway seed
                                                          • Vegetable oil, for grilling
                                                          • 4 white fish fillets (True Cod, Sole, Halibut-not Greenland, 4 to 6 ounces each)
                                                          • 8 thick slices sandwich bread, such as brioche or country-style white
                                                          Directions:
                                                          1. In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
                                                          2. Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
                                                          3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

                                                          Easy White Fish Marinade

                                                          Combine some finely chopped green onion, garlic, 1 tbsp of sesame oil and 1 tbsp of soy sauce, 1/4 tsp of Chili paste, and roughly 1/4 cup of fruit juice from either an Orange, Pomegranate or something similar. Simmer for 5-7 min and cool.

                                                          Add this marinade to your white fish fillet for about 30 min and you}}ll have a wonderfully flavored fish - baked, grilled or pan fried.

                                                          Enjoy,
                                                          Stefan

                                                          Grilled Corvina in Banana Leaves

                                                          Cool Recipe from Chef Mitch of Mitch}}s Seafood - posted by BDoutdoors.com

                                                          Serves 4-6

                                                          INGREDIENTS

                                                          4-6 6 Ounce Pieces of Mexican Corvina

                                                          4-6 Banana Leaf Pieces for wrapping fish

                                                          3 Dried Ancho Chilies

                                                          3 Clovers Garlic

                                                          1/2 Yellow Onion cut into rings

                                                          1 cup Orange Juice

                                                          1/4 Cup Honey

                                                          1/2 Pineapple cut into 1/2 inch rings

                                                          1/2 cup Soy Sauce

                                                          1/4 diced Red Pepper

                                                          1/4 cup Red Onion

                                                          1 Diced Fresno chili (or other spicy pepper)

                                                          1/4 Cup chopped Cilantro

                                                          Juice from 2-3 Limes


                                                          DIRECTIONS

                                                          Ancho Chili Glaze
                                                          Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt. Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
                                                          Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
                                                          Puree in a blender with honey until smooth.

                                                          Pineapple Salsa
                                                          Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
                                                          Remove the pineapple from the soy and grill until slightly softened and charred.
                                                          Dice the pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.

                                                          For the Fish
                                                          Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves. Grill fish over medium heat until done (about 10 min depending on thickness of fillet).
                                                          Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.

                                                          Grilled Grouper/Sea Bass Tacos

                                                          INGREDIENTS

                                                          1/4 cup low-fat sour cream
                                                          3 1/2 tablespoons fresh lime juice, divided
                                                          3/4 cup fresh corn kernels or frozen corn kernels, thawed
                                                          2 small plum tomatoes, seeded and diced
                                                          1/4 cup thinly sliced green onions
                                                          2 1/2 tablespoons olive oil, divided
                                                          2 tablespoons chopped fresh cilantro
                                                          1 teaspoon minced seeded jalapeno pepper
                                                          3/4 teaspoon salt, divided
                                                          1/4 teaspoon freshly ground black pepper, divided
                                                          1 1/2 cup thinly sliced onion
                                                          1/2 red bell pepper, seeded and cut into thin strips
                                                          tostada shells (6-inch)
                                                          1 pound grouper or other firm white fish fillets
                                                          1/2 teaspoon chili powder
                                                          1/4 teaspoon cumin
                                                          non-stick cooking spray
                                                          2 cups shredded romaine or leaf lettuce

                                                          DIRECTIONS

                                                          Combine sour cream and 2 table­spoons lime juice. Cover and chill. 

                                                          Place a large nonstick skillet over medium heat. Add corn; saute 3 to 4 minutes or until corn is lightly browned. 

                                                          Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. 

                                                          Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; saute 3 to 4 minutes or until onion is crisp-tender. Add bell pep­per; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. 

                                                          Heat tostada shells according to package directions; keep warm. 

                                                          Prepare grill. 

                                                          Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili pow­der, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip­ top plastic bag. Toss gently. 

                                                          Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. 

                                                          Top each tostada shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

                                                          Halibut with Herb Sauce

                                                          INGREDIENTS

                                                          6 Tbsp fresh lemon juice
                                                          6 Tbsp extra-virgin olive oil
                                                          3 Tbsp chopped fresh basil
                                                          3 Tbsp chopped fresh chives
                                                          3 Tbsp chopped fresh parsley
                                                          6 6-oz halibut fillets
                                                          2 Tbsp extra-virgin olive oil
                                                          • DIRECTIONS

                                                            Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

                                                            • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

                                                          Mediterranean Whitefish Fillet

                                                          Ingredients:
                                                          • 1 lb of Sole, Flounder, Barramundi, Greenland Halibut, Rockfish or other whitefish
                                                          • 1/2 lemon to squeeze onto fish
                                                          • 1 tsp fresh minced dill or 1/2 tsp dried
                                                          • 2-4 Tbsp extra virgin olive oil
                                                          • 2 Tbsp chopped shallots
                                                          • 1 stalk fresh garlic diced or 2 cloves
                                                          • 1/4 Cup small capers, rinsed and drained
                                                          • 1/4 Greek pitted olives black or green or combo
                                                          • 6 Cherry tomatoes halved
                                                          • 1/4-1/2 Cup diced marinated artichokes (optional)
                                                          • 2 Tbsp chopped green or red onion for garnish (optional)
                                                          • Fresh ground pepper and sea salt to taste
                                                          • Chili Pepper flakes to taste
                                                          Directions:
                                                          1. Season both sides of whitefish with lemon juice, dill and pepper, in that order
                                                          2. Place 2 tablespoons of olive oil in a pre-heated 12 inch skillet over medium heat
                                                          3. Once oil is hot, brown fish on both sides. Fish turns opaque and the edges become golden brown
                                                          4. Depending on tickness of whitefish, about 3-5 minutes per side
                                                          5. Transfer to a plate, cover to keep warm and set aside
                                                          6. The fish will release a nice juice into the skillet. Keep it.
                                                          7. If pan is dry, add remaining 2 tablespoons of oil. Add shallots, garlic and capers into skillet. Saute 3-4 minutes until lightly browned.
                                                          8. Add Tomaties, olives, capers and artichokes
                                                          9. Season with sea salt and fresh ground pepper to taste
                                                          10. Spoon caper tomato olive mixture over fish and serve topped with chopped parsley

                                                          Nut Crusted Mahi/Grouper/Snapper

                                                          INGREDIENTS: 

                                                          HONEY SOY GLAZE

                                                          Mahi Mahi Fillets / Grouper / or Snapper

                                                          1/2 cups corn flakes

                                                            1 cup macadamia nuts ( or pecans or walnuts)
                                                              2 tablespoons chopped parsley (optional)
                                                                salt and pepper
                                                                  cooking spray, for baking pan
                                                                    1/3 cup honey
                                                                      1/3 cup soy sauce
                                                                        2 teaspoons dry mustard ( or more)

                                                                        DIRECTIONS

                                                                        Heat oven to 350 degrees.
                                                                        In a food processor, pulse nuts until coarsely chopped.
                                                                        Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
                                                                        Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
                                                                        Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
                                                                        Spray the baking pan, lay the fish fillets in.
                                                                        Bake for 10 minutes.
                                                                        The fish should still be moist and delicate- not overcooked or dry.
                                                                        While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
                                                                        Place the mahi mahi on a dinner plate with rice.
                                                                        Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
                                                                        Serve.

                                                                        Olive Oil Poached Cod or other Flaky white fish with Roasted Tomato and Broccoli Rabe

                                                                        Charlie Trotter Recipe, Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe, Charlie Trotter codServes 4
                                                                        • 3 large tomatoes
                                                                        • 3 cloves garlic
                                                                        • 1/2 cup extra virgin olive oil
                                                                        • 1/4 cup balsamic vinegar
                                                                        • 2 sprigs thyme
                                                                        • Salt and freshly ground black pepper
                                                                        • 1 bunch broccoli rabe, cleaned and blanched
                                                                        • 2 tablespoons unsalted butter
                                                                        • Salt and freshly ground black pepper
                                                                        • 2 cups plus 1 tablespoon extra virgin olive oil
                                                                        • 4 5-ounce cod fillets, skinned
                                                                        • 1 teaspoon fresh tiny green basil leaves
                                                                        • 1 teaspoon fresh tiny purple basil leaves

                                                                        Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, swordfish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110º to 115º. If you cannot find broccoli rabe, you may substitute one small head of broccoli.

                                                                        To prepare the tomatoes:

                                                                        Preheat the oven to 375º. Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.

                                                                        To prepare the broccoli rabe:

                                                                        Cook the broccoli rabe in the butter in a small sauté pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.

                                                                        To prepare the cod:

                                                                        Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110º. Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.

                                                                        Orange Roughy in a Lemon/Dill Sauce

                                                                        This recipe is really just a quick meal that I threw together for the crew at Dry Dock, but it was requested that I write it down.

                                                                        Ingredients:
                                                                        2 lbs Orange Roughy Fillet (cut in to chunks)
                                                                        1 tblsp Olive Oil
                                                                        1 Large Onion (chopped coarse)
                                                                        1 Jalapeno (chopped coarse, no seeds or membrane)
                                                                        1 small lemon
                                                                        1 tsp of dry or fresh dill
                                                                        1/4 tsp chili powder or to taste
                                                                        1 tsp of combo seasoning (garlic salt, pepper, little cheyenne, dried minced garlic, dried onion flakes)

                                                                        Directions:
                                                                        1. Heat oil in a heavy pot or skillet and add the onion and jalapeno and cook to translucent
                                                                        2. Add Orange Roughy and season with Dill, Combo Seasoning, and Chili Powder and cook on medium low until almost done (fish will be opaque in center.
                                                                        3. Add Lemon juice, stir and cook another minute or two.

                                                                        Serve with Rice or potatoes. We only had bean chips and Queso Fresco, but it was a great meal.

                                                                        Poached Halibut, Sea Bass or Sole with Tomato and Saffron

                                                                        Courtesy of Bon Appetit Jan 2014

                                                                        INGREDIENTS

                                                                        2 Tbsp Olive oil
                                                                        2 Garlic cloves
                                                                        1/2 tsp Crushed red pepper flakes
                                                                        1 14.5 oz can whole peeled tomatoes, drained
                                                                        1/4 cup Dry white wine
                                                                        2 Bay leaves
                                                                        pinch of saffron threads
                                                                        Kosher salt
                                                                        Ground pepper
                                                                        1.5lbs Halibut or Sole or Sea Bass

                                                                        • Directions

                                                                        • Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 mins.

                                                                          Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. 
                                                                        • Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes, season with salt and pepper.
                                                                        • Reduce heat to medium-low; season fish with salt and pepper and place in skillet. 
                                                                        • Cover and cook at a bare simmer until fish is opaque throughout and beginning to take, 5-7 minutes (thicker pieces will take longer to cook).
                                                                        • Gently transfer fish to shallow bowls and spoon poaching liquid over.

                                                                        Snapper Sashimi with Seaweed and Fennel


                                                                        INGREDIENTS

                                                                        2 Teaspoons dried cut Wakame Seaweed

                                                                        3 Tablespoons fresh Lime Juice, plus wedges for serving

                                                                        2 Tablespoons Olive Oil

                                                                        1 Teaspoon finely grated peeled horseradish

                                                                        1 Teaspoon Soy Sauce

                                                                        1 Teaspoon toasted Sesame Seeds

                                                                        Small pinch of Sugar

                                                                        Kosher Salt

                                                                        ¼ Small Fennel bulb, very thinly sliced on a mandolin

                                                                        ½ Pound skinless, boneless Red Snapper fillet, sliced ¼ thick

                                                                        ½ cup Chervil Leaves

                                                                        1 Teaspoon Fennel Pollen (optional)

                                                                        Flaky Sea Salt

                                                                         

                                                                        DIRECTIONS

                                                                        In a small bowl, soak Wakame Seaweed in 1 Tbsp. of cold water in order to rehydrate for about 5-8 minutes; drain when time is up.

                                                                        In a medium bowl, combine Lime Juice, Oil, Horseradish, Soy Sauce, Sesame Seeds, and Sugar; season with Kosher Salt. Add Fennel, Radishes, and Seaweed to the dressing and toss to combine.

                                                                        Arrange the Snapper on a platter – Spoon the dressing and vegetables over, and top with Chervil and Fennel Pollen (if using); season with Sea Salt.

                                                                        Finish the dish and serve with lime wedges for squeezing over sashimi as desired. 


                                                                        Sole, Greenland Halibut or John Dory with Calamondin (Preserved Limes) Herb Crust & Spicy Honey Mustard

                                                                        Ingredients:
                                                                        • 2 tablespoons Lemon Lady Preserved Calamondin Limes (available at any Dry Dock Location)
                                                                        • 2 fillets of white fish (John Dory was used in this case)
                                                                        • Olive oil
                                                                        • 1/4 cup onions, diced
                                                                        • 2 cups breadcrumbs
                                                                        • 2 tablespoons butter
                                                                        • 2 tablespoons spicy mustard (ours was honey flavor!)
                                                                        • any side dish you want!
                                                                        Directions:
                                                                        1. Mix the bread crumbs and butter together with your favorite seasoning and pound into 1/4? flat cakes on wax paper. Refrigerate.
                                                                        2. Heat the vinaigrette by simmering onions, Lemon Lady Preserved Calamondin Limes and some olive oil until reduced and onions are translucent.
                                                                        3. Spread vinaigrette onto a baking sheet.
                                                                        4. Place fish on top of spread.
                                                                        5. Brush fish with spicy mustard and place hardened herb crust on top of fish.
                                                                        6. Bake for 10 minutes or until fish is cooked thoroughly. This will depend on the thickness of the fish.

                                                                        Branzino in Grape Leaves

                                                                        Ingredients:
                                                                        3 med zucchini
                                                                        2 lemons, 1 juiced and 1 cut in wedges
                                                                        1/4 cup coarsely chopped green olives
                                                                        2 tblspn coarsely chopped fresh mint
                                                                        1 tblspn plus 1 1/2 tsp extra-virgin olive oil
                                                                        course salt and freshly ground pepper
                                                                        4 whole Branzino (scaled, gutted and cleaned)
                                                                        8 brined grape leaves, stems removed

                                                                        Directions:
                                                                        1. Heat grill to medium. Very thinly slice zucchini on the bias. Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand while preparing the fish.
                                                                        2. Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 tsp salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 tsp oil.
                                                                        3. Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.


                                                                        Recipe for Salt Crusted Fish

                                                                        Ingredients:
                                                                        • 3 pounds coarse salt (10 cups)
                                                                        • 2 large egg whites
                                                                        • 1/4 cup water
                                                                        • 1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
                                                                        • Freshly ground pepper
                                                                        • 1 one-inch piece peeled fresh ginger, thinly sliced
                                                                        • 1 stalk fresh lemongrass, trimmed and sliced on the bias
                                                                        • 1 lime, cut into wedges
                                                                        Directions:

                                                                        Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.

                                                                        Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

                                                                        Roast Trout with Bacon and Herbs

                                                                        By FLORENCE FABRICANT

                                                                        INGREDIENTS
                                                                        3 slices smoked bacon or speck (about 2 ounces)
                                                                        2 tablespoons unsalted butter
                                                                        1 tablespoon extra-virgin olive oil
                                                                        2 brook trout, about 1 pound each, gutted, left whole
                                                                        Salt and black pepper
                                                                        1 lemon, peel sliced off down to the flesh, seeded and diced
                                                                        1/2 cup chicken stock
                                                                        1/3 cup finely chopped herbs: rosemary, tarragon, parsley
                                                                        PREPARATION
                                                                        Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a
                                                                        julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish.
                                                                        Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don’t worry if
                                                                        some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to
                                                                        several thicknesses of paper towel, leaving fat in baking dish.
                                                                        Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for
                                                                        10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish.
                                                                        Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2
                                                                        minutes more.
                                                                        Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top
                                                                        fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones,
                                                                        head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to
                                                                        see if anyone wants to pick out the cheeks.

                                                                        Yields 4 servings

                                                                        Roasted Branzino or Barramundi with Caper Butter

                                                                        Ingredients:
                                                                        • 1 stick unsalted butter, softened
                                                                        • 1 tablespoon finely chopped capers
                                                                        • 1 tablespoon fresh lemon juice
                                                                        • 1 tablespoon chopped parsley
                                                                        • Salt
                                                                        • Four 1- to 1 1/4-pound whole branzino or striped bass, scaled and gutted
                                                                        • 1 lemon, sliced into 8 rounds
                                                                        • 4 large rosemary sprigs
                                                                        • 3 tablespoons extra-virgin olive oil
                                                                        Directions:

                                                                        Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.

                                                                        Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.

                                                                        In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.

                                                                        Serve whole or filleted, passing the caper butter at the table.

                                                                        Soups

                                                                        Grilled Opah with Candied Lemons


                                                                        INGREDIENTS

                                                                        2 to 3 Tablespoons Honey

                                                                        1/8 Teaspoon Saffron, chopped

                                                                        ¼ Teaspoon freshly ground Black Pepper, plus more for seasoning

                                                                        Pinch of Kosher Salt

                                                                        2 Lemons, 1 thinly sliced into rounds, 1 squeeze for juice

                                                                        12 Ounces Hawaiian Opah (Belly or Loin), skin removed, cut into 2 to 1/2-inch-thick steaks

                                                                        Sea Salt Flakes, such as Maldon

                                                                        2 Tablespoons Olive Oil, plus more for brushing fish

                                                                        ½ Cup picked fresh Basil Leaves

                                                                        ¼ Cup baby Dandelion Greens

                                                                        ¼ Cup picked fresh Parsley Leaves

                                                                        1 Small bunch fresh Chives, sliced into 1-inch pieces


                                                                        DIRECTIONS

                                                                        Preheat the grill or grill pan over high heat.

                                                                         Combine the Honey, Saffron, Pepper, Kosher Salt, Lemons and 2 to 3 Tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down; about 25 minutes.

                                                                        Meanwhile, sprinkle the Opah on both sides with Sea Salt and Pepper and lightly coat with the Olive Oil. Make sure the grill surface is clean, then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the Lemon Juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of Olive Oil, then cover with Candied Lemons, followed by Basil Dandelion Greens, Parsley, and Chives.

                                                                        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.  


                                                                        Simplified Filipino Fish Sinigang Soup

                                                                        INGREDIENTS

                                                                        2 Jars of Dry Dock Fish Stock (order from Dry Dock)
                                                                        1 Tsp Minced Garlic 
                                                                        1 Tsp Thinly Sliced Fresh Ginger
                                                                        1 Tbsp of Tamarind Paste
                                                                        1/2 Onion, sliced
                                                                        1 Tomato cut into bite sized pieces
                                                                        1-2 More variety of vegetables of your choice cut up
                                                                        1 lbs of firmer fish like Swordfish, Opah, Mahi - cut into bite size pieces
                                                                        1-2 Lemons

                                                                        DIRECTIONS

                                                                        Normally this recipe involves making your own fish stock with fish bones and if that}}s your preference, we can have those fish bones for you upon request and I would be happy to provide you with an alternative recipe. 

                                                                        Heat some oil on a smaller stockpot and add garlic, ginger, tamarind, and onion till the onion is translucent. 
                                                                        Add the Stock - taste, and see if it needs water if it}}s too flavorful
                                                                        Heat to simmer and add vegetables and fish - cook till fish is done. 
                                                                        Squeeze the juice of 1-2 Lemons depending on how tangy you like it. 
                                                                        Add kosher salt to taste, but probably not necessary. 

                                                                        Baked Salmon in White Wine Sauce


                                                                        INGREDIENTS
                                                                        1 large skinless salmon fillet (1 1/2 pounds)
                                                                        Coarse salt and ground pepper
                                                                        1 tablespoon unsalted butter
                                                                        2 teaspoons all-purpose flour
                                                                        1 cup dry white wine
                                                                        1 tablespoon chopped fresh chives

                                                                        DIRECTIONS

                                                                        Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

                                                                        Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

                                                                        Broiled Salmon with Spinach and Feta


                                                                        INGREDIENTS

                                                                        4 skinless salmon fillets, (6 ounces each)
                                                                        Coarse salt and ground pepper
                                                                        1 tablespoon olive oil
                                                                        2 bags (5 ounces each) baby spinach
                                                                        1/2 cup feta, crumbled (2 ounces)
                                                                        1/3 cup pine nuts
                                                                        2 teaspoons fresh lemon juice

                                                                        DIRECTIONS

                                                                        Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.

                                                                        Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

                                                                        Easy Salmon with Spicy Cucumber Pineapple Salsa

                                                                        Salmon with Spicy Cucumber-Pineapple Salsa

                                                                        1. Recipe Provided by Martha Stewart
                                                                        2. INGREDIENTS
                                                                        3. 2 tablespoons fresh lime juice (from 1 lime)
                                                                        4. 1 tablespoon honey
                                                                        5. 2 tablespoons vegetable oil
                                                                        6. 2 Kirby cucumbers, finely diced
                                                                        7. 1 cup finely diced fresh pineapple (about of a whole pineapple)
                                                                        8. 2 scallions, thinly sliced
                                                                        9. 1 jalapeno chile (ribs and seeds removed), minced
                                                                        10. 1/4 cup fresh basil leaves, chopped
                                                                        11. Coarse salt and ground pepper
                                                                        12. 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

                                                                        13. DIRECTIONS
                                                                        14. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
                                                                        15. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

                                                                        Ginger Salmon


                                                                        INGREDIENTS

                                                                        2in of fresh Ginger
                                                                        1 Tbsp Honey or Agave
                                                                        1 Tbsp Soy Sauce
                                                                        1 tsp Salt
                                                                        1/2 Tbsp Cracked Pepper
                                                                        2 Tbsp Olive Oil
                                                                        2 lbs Salmon Fillet

                                                                        DIRECTIONS

                                                                        Preheat oven 350

                                                                        Grate the ginger on a box grater

                                                                        Whisk together the ginger, soy sauce, seasoning and sweetener. Then, whisk in the olive oil. Taste for seasoning and adjust.

                                                                        Season the skin side of the Salmon with salt and pepper. Place Salmon in a large baking dish, skin side down and cover with the ginger mixture.

                                                                        Bake 15-20 min or until the fish flakes with a fork (Thicker cuts take longer than thinner cuts)

                                                                        Rub for Grilled Salmon


                                                                        INGREDIENTS

                                                                        1/4 cup Sugar
                                                                        1 tsp Dry Mustard
                                                                        Dash Cinnamon
                                                                        1 tbsp Paprika
                                                                        1 1/2 tbsp Sea Salt
                                                                        2 tsp Cocoa
                                                                        1/4 cup Chili Powder
                                                                        1 tbsp Ground Cumin
                                                                        2 tbsp Ground Pepper

                                                                        DIRECTIONS

                                                                        Combine all ingredients and place in a container.
                                                                        Generously coat both sides of Salmon and grill for 6-8 minutes on medium. Do not Turn


                                                                        Salmon with Honey-Coriander Glaze, recipe courtesy of Martha Stewart


                                                                        INGREDIENTS

                                                                        1 tablespoon whole coriander seeds
                                                                        1/4 cup honey
                                                                        5 tablespoons soy sauce
                                                                        2 teaspoons fresh lemon juice
                                                                        4 salmon fillets (5 ounces each), skinned
                                                                        2 teaspoons vegetable oil

                                                                        DIRECTIONS

                                                                        Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

                                                                        Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

                                                                        Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

                                                                        Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

                                                                        CA Sea Bass on the Grill in a Pan!!


                                                                        (No precise amounts for ingredients, so estimate according to your preferred taste)
                                                                        *** Preserved Lemon Version: replace lime juice with preserved lemons-chopped

                                                                        INGREDIENTS

                                                                        Onion (Sliced)
                                                                        Garlic Cloves (Minced)
                                                                        Jalapeno
                                                                        Garlic Salt
                                                                        Pepper
                                                                        Small Limes (Or Lemons if preferred)
                                                                        Tomato (Large Chunks)
                                                                        Cilantro (Chopped)
                                                                        Rice

                                                                        DIRECTIONS

                                                                        I wanted to combine the juices of the fish and the other ingredients, but still use the grill. Preheat the the grill to about 375 with a cast iron pan and some oil. Add 1 sliced onion, 2 minced garlic cloves and 1 jalapeno and let it cook (lid down) till it starts to brown, tossing regularly to prevent burning. Move the onions to one side and add the fish (skin off, seasoned with garlic salt and pepper, cut into chunks-leave whole if pan is large). Cook for a few minutes, add juice of 2-3 small limes (lemon ok also) and turn over to cook a few more minutes. Add 1 tomato (cut in to big chunks) and some cilantro (chopped) and let it finish cooking until the tomatoes are soft. Add a little fish sauce for final flavor and serve over rice.


                                                                        Miso Marinated White Sea Bass/Corvina


                                                                        INGREDIENTS

                                                                        1 cup mirin (sweet Japanese rice wine)*
                                                                        3/4 cup white miso (fermented soybean paste)*
                                                                        1/2 cup sake
                                                                        1/4 cup sugar
                                                                        6 5- to 6-ounce sea bass fillets (each about 1 inch thick)

                                                                        1 cup dry white wine
                                                                        1/4 cup chopped shallots
                                                                        6 garlic cloves, chopped
                                                                        1 bay leaf
                                                                        1/2 teaspoon whole black peppercorns
                                                                        1 cup whipping cream
                                                                        5 tablespoons unsalted butter, room temperature
                                                                        1 1/2 tablespoons fresh lemon juice

                                                                        DIRECTIONS

                                                                        Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

                                                                        Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

                                                                        Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

                                                                        * Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

                                                                        Crab Ravioli with Tomato and Basil Recipe

                                                                        Photo Credit: Andrew Crowley

                                                                         INGREDIENTS

                                                                         

                                                                        For the Ravioli:

                                                                        250g/9oz 00 Flour, plus extra for dusting

                                                                        2 Whole Eggs

                                                                        3 Egg Yolks

                                                                         

                                                                        For the Filling:

                                                                        200g/7 oz white crabmeat (or Dry Dock}}s Blue Crab Mix for Filling)

                                                                        25g/1oz Fresh White Bread Crumbs, finely chopped

                                                                        1 tsp Fennel Seeds, Crushed

                                                                        1 tbsp Very Finely Chopped Parsley

                                                                        Zest of Lemon

                                                                         

                                                                        For the Sauce:

                                                                        400g/14oz Baby Tomatoes

                                                                        2 Tbsp Extra-virgin Olive Oil

                                                                        1 Garlic Clove, finely chopped

                                                                        A handful of Basil leaves, to serve

                                                                         

                                                                        DIRECTIONS:

                                                                        Make a well of flour and a pinch of sale on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple minutes, then wrap in cling film and place in the fridge for 30 minutes.

                                                                         

                                                                        Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

                                                                         

                                                                        Make the sauce. Bring  a small pan of water to a boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop the tomatoes and season to taste. Cook for two minutes, then take off the head and put to one side.

                                                                         

                                                                        Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work area surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting an roll the dough through it, lightly dusting it with flour if it sticks. Fold the pasta in half, click the machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

                                                                         

                                                                        To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour each time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

                                                                         

                                                                        Lie this piece out flat and place heaped teaspoons of the crab mix 5-6 cm apart, and 2cm away from the bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

                                                                         

                                                                        Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes, transfer to plates once cooked, and spoon over the tomato sauce. Rip over the basil and serve immediately. You can keep the ravioli in the fridge a few hours if you want to make ahead of time.

                                                                         

                                                                        http://www.telegraph.co.uk/foodanddrink/recipes/11151220/Crab-ravioli-with-tomato-and-basil-recipe.html

                                                                        Mussels with White Wine


                                                                        • INGREDIENTS

                                                                        • 3 pounds mussels
                                                                        • 3 tablespoons unsalted butter
                                                                        • 1 shallot, cut into thin rings
                                                                        • 2 garlic cloves, minced
                                                                        • 1/2 cup white wine
                                                                        • 3/4 cup low-sodium chicken broth
                                                                        • Coarse salt and ground pepper
                                                                        • 3 tablespoons chopped fresh parsley
                                                                        • Crusty bread, for serving

                                                                        DIRECTION

                                                                        Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

                                                                        While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don}}t close.

                                                                        In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

                                                                        Add white wine and chicken broth. Bring to a simmer over high.

                                                                        Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (Its not unusual to lose a small portion of mussels at this point.)

                                                                        Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

                                                                        Variations

                                                                        For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


                                                                        Scallop, Orange, and Cucumber Kebabs


                                                                        SIMPLE DIRECTIONS 

                                                                        Use either metal or water-soaked wooden skewers to thread orange wedges, ginger, cucumber, and scallops. Once the skewers are on the grill, baste periodically with a mixture of honey and orange juice.

                                                                        Lemon Grilled Shrimp and Scallops


                                                                        Shrimp and Scallops with Lemony Soy

                                                                        1. Recipe provided by Food and Wine June 2012
                                                                        2. INGREDIENTS
                                                                        3. 1 1/2 cups low-sodium soy sauce
                                                                        4. 1 cup mirin
                                                                        5. 1 cup sake
                                                                        6. 2 lemons, very thinly sliced
                                                                        7. 2 jalapeños, very thinly sliced
                                                                        8. 1 pound medium white shrimp, shelled and deveined
                                                                        9. 1 pound large fresh dry sea (diver) scallops
                                                                        10. Vegetable oil, for grilling
                                                                        DIRECTIONS

                                                                        In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.

                                                                        Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.

                                                                        Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.

                                                                        Serve with Grilled eggplant and scallions.

                                                                        Poached Shrimp with Honeydew, Radishes, Jicama and Scallions


                                                                        INGREDIENTS

                                                                        1 piece peeled fresh ginger
                                                                        5 cups water
                                                                        1 Tbsp whole black peppercorns
                                                                        5 Tbsp fresh lemon juice (2 lemons)
                                                                        1 lb Shrimp unpeeled
                                                                        1 tsp fish sauce
                                                                        1 Tbsp EVOO
                                                                        1 piece (5oz) honeydew, rind removed, thinly sliced lengthwise
                                                                        3 radishes, thinly shaved on a mandoline (1/2cup)
                                                                        2 large scallions, thinly sliced (3 Tbsp)
                                                                        2 oz jicima, peeled and thinly sliced (1/2 cup)
                                                                        Coarsely ground pepper

                                                                        DIRECTIONS

                                                                        Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4in slices.

                                                                        Bring water, sliced ginger, peppercorns and 3 tablespoons lemon juice to a boil, covered.

                                                                        Reduce heat to low and add shrimp. Cover and poach until just cooked through, stirring occasionally, about 4 min (do not let liquid boil).

                                                                        Drain, discard ginger and peppercorns and place shrimp in a bowl of ice water for 5 minutes.

                                                                        Drain shrimp; refridgerate at least 15 minutes and up to 1 day. Peel, devain, and cut shrimp in half horizontally.

                                                                        Whisk together remaining 2 Tbsp lemon juice, the grated ginger, fish sauce and oil in a large bowl.

                                                                        Add shrimp, melon, radishes and half the scallions and toss well.

                                                                        Add jicima and gently toss.

                                                                        Divide between 2 plates, season generously with coarsely ground pepper and garnish with remaining ingredients.

                                                                        Rum-Glazed Shrimp and Mango


                                                                        DIRECTIONS

                                                                        These grilled shrimp are sticky and sweet from a glaze of rum, lime juice, and sugar that also flavors the accompanying grilled mango wedges. Serve them both with watercress tossed with oil and additional lime juice.


                                                                         

                                                                        Shrimp in Tomato Confit


                                                                        INGREDIENTS

                                                                        2 lbs Large Shrimp
                                                                        3/4 cup EV Olive Oil
                                                                        1 1/2 cups sliced Shallots (about 2)
                                                                        1 tblspn thinly sliced chile de arbol
                                                                        1/2 cup sliced garlic
                                                                        1 1/2 pints cherry tomatoes, halved
                                                                        Yellow tomato confit (recipe below)
                                                                        1/4 cup sliced flat-leaf parsley
                                                                        1 tblspn chopped oregano
                                                                        2 tblspn sliced green basil
                                                                        2 tblspn sliced opal basil
                                                                        1 lemon for juicing

                                                                        DIRECTIONS

                                                                        Peel shrimp. Heat a saute pan over high heat for 3-4 minutes. swirl 2 tablespoons of olive oil in the pan and place the shrimp on their sides (cook in batches, few at a time). Season with Salt and Pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the Shrimp are cooked.
                                                                        Remove Shrimp from the pan and repeat until all the shrimp are cooked. Keep the wondrous Shrimp juice in the pan and turn the heat to medium-low. Add Shallots, thyme, and sliced chiles to the pan. Season with Salt and pepper. Cook until the shallots are translucent(about 2 minutes ). Make sure to scrape the pan with a wooden spoon to release all the flavorful Shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, slat and a lot of ground pepper. cook until the tomatoes are soft.
                                                                        Add Shrimp, Parsley, oregano, and basil to the mix. Make sure the Shrimp roll around in the mix.
                                                                        Spoon hot yellow tomato confit (recipe below) into 4-6 bowls. Arrange shrimp in the bowl of confit. spoon the remaining tomato sauce over the top.Served with a lot of warm sliced baguettes to sop up the sauce and juices.

                                                                        Yellow Tomato Confit
                                                                        Can be made the night before and keep the tomatoes snug so they don}}t lose intensity.

                                                                        INGREDIENTS

                                                                        1/2 cup sliced red onion (about 1/2 onion)
                                                                        2 dried chiles de arbol, broken in half with hands
                                                                        1 tblspn sliced garlic
                                                                        2 sprigs basil
                                                                        2 sprigs oregano
                                                                        1 1/2 lbs yellow and orange tomatoes
                                                                        1 cup EV olive oil
                                                                        Kosher Salt and Pepper

                                                                        DIRECTIONS

                                                                        Preheat Oven to 400 deg.
                                                                        Scatter the onions,chiles, garlic, basil and oregano in a baking dish. Core the tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 tablespoons of salt and pour olive oil and 1 cup water over the tomatoes. Keep tomatoes snug.
                                                                        Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. remove the pan from the oven and let cool for 10 minutes. Strain the tomatoes and ovens over a bowl. remove the herbs.
                                                                        Transfer 1/2 the tomatoes and 1/2 the oil juice in the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. repeat wit the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                                                        Shrimp Pad Thai


                                                                        INGREDIENTS

                                                                        8 ounces rice-stick noodles
                                                                        1/4 cup tomato-based chili sauce
                                                                        1/4 cup fresh lime juice
                                                                        3 tablespoons soy sauce
                                                                        2 tablespoons light-brown sugar
                                                                        1 tablespoon anchovy paste
                                                                        4 tablespoons vegetable oil
                                                                        4 garlic cloves, minced
                                                                        1 pound peeled and deveined medium shrimp
                                                                        3 cups bean sprouts, plus more for garnish
                                                                        8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
                                                                        1 large egg, lightly beaten
                                                                        Assorted Garnishes (Optional)
                                                                        1/3 cup chopped dry-roasted peanuts
                                                                        Pinch of red-pepper flakes
                                                                        Bean sprouts
                                                                        1/4 cup fresh cilantro
                                                                        Lime wedges

                                                                        DIRECTIONS

                                                                        Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

                                                                        In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

                                                                        Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

                                                                        Shrimp with Tomato Confit, Garlic and Chile


                                                                        INGREDIENTS

                                                                        16 large Spot Prawns or White Shrimp (2 pounds)
                                                                        3/4 cup extra-virgin olive oil
                                                                        1 1/2 cups slided shallots (about 2 shallots)
                                                                        1 tablespoon thyme leaves (5-6 sprigs)
                                                                        1 tablespoon thinly sliced chile de arbol
                                                                        1/2 cup sliced garlic
                                                                        1 1/2 pints cherry tomatoes, cut in half
                                                                        Yellow tomato confit (recipe below)
                                                                        1/4 cup sliced flat-leaf parsley
                                                                        1 tablespoon chopped oregano
                                                                        2 tablespoon sliced green basil
                                                                        2 tablespoon sliced opal basil
                                                                        1 lemon, for juicing

                                                                        DIRECTIONS

                                                                        Use kitchen scissors to cut the shells of the spot prawns down their backs from their tails to the middle of their bodies. (Suggest cutting all the way to the base of their head, but I}}d keep it closed half way, to seal in more prawn juice.) Cutting the backs of the shrimp will make it easier to the peel the shrimp so you and your guests don}}t have to gnaw your way to the prawn meat.

                                                                        Heat a sautè pan over high heat for 3-4 minutes. Swirl 2 tablespoons of olive oil into each pan, and place the prawns on their sides. (Cook the prawns in batches of 3-4 at a time.) Season with salt and pepper. Cook for about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side. Turn over and drizzle another 2 tablespoons of olive oil into the pan and season the other side with salt and pepper. Cook for another 3 minutes until the prawns are cooked.

                                                                        Remove the prawns from the pan, and repeat until you finish cooking all prawns. Keep the wondrous prawn juice in the pan and turn the heat to medium-low. Add shallots, thyme, and sliced chiles to the pan. Season with salt and pepper. Cook until the shallots are transluscent (about 2 minutes). Make sure to scrape the pan with a wooden spoon to release all the flavorful shrimp bits. Add garlic and cook until the shallots and garlic are soft. Turn the heat back up to high. Add cherry tomatoes, salt and a lot of ground pepper. Cook until the cherry tomatoes are soft.

                                                                        Add prawns, sliced parsley, oregeno, and basils into the the cherry tomato mix. Make sure the prawns roll around in the mix.

                                                                        Spoon hot yellow tomato confit (see recipe below) into 4-6 bowls. Arrange prawns in the bowl of confit. Spoon the remaining cherry tomato sauce over the top. Served with a lot of warm sliced baquettes to sop up the sauce and juices.

                                                                        Yellow Tomato Confit
                                                                        The confit can be made the night before. Make sure you tuck in the tomatoes so they are snug... and sing them a song before they undergo the 400 degree heat. If there is too much room in the pan, the sauce will be thin and it will lose some of its intensity.
                                                                        1/2 cup sliced red onion (1/2 red onion)
                                                                        2 dried chiles de arbol, broken in half with hands
                                                                        1 tablespoon sliced garlic
                                                                        2 sprigs basil
                                                                        2 sprigs oregano
                                                                        1 1/2 pounds yellow and orange tomatoes
                                                                        1 cup extra-virgin olive oil
                                                                        Kosher salkt and freshly ground pepper

                                                                        Preheat oven to 400 degrees.

                                                                        Scatter the red onions, chiles, garlic, basil and oregano in a baking dish. Core the yellow and orange tomatoes and place them (dome down) on top of the onions. Sprinkle with 2 teaspoons of kosher salt and pour the olive oil and 1 cup of water over the tomatoes. Again, make sure the tomatoes are snug.

                                                                        Cook the tomatoes in the oven for about 50 minutes. The tomatoes should be soft and blistered. Remove the pan from the oven and let cool for 1o minutes. Strain the tomatoes and ovens over a bowl. Remove the herbs.

                                                                        Transfer 1/2 the tomatoes and 1/2 the oil juice into the blender. Puree until the tomatoes are pureed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up and blend for about a minute. Repeat with the second half of the tomatoes. Season with 1/2 teaspoon salt and some pepper.


                                                                        We suggest a crisp German Riesling Kabinett for the meal. The clean crispness in the Reisling really helps break up the creaminess in the confit and accentuate the slight spiciness from the chile de arbol.

                                                                        Southern-Style Pickled Shrimp


                                                                        INGREDIENTS


                                                                        Recipe from the Kitchn
                                                                        Serves 6 to 8

                                                                        1 Vidalia or sweet onion, thinly sliced
                                                                        1 lemon, thinly sliced
                                                                        3/4 cup cider vinegar
                                                                        1/2 cup canola oil
                                                                        1/4 cup capers with their juices
                                                                        3/4 teaspoon celery seeds
                                                                        1/2 teaspoon sugar
                                                                        1/2 teaspoon salt
                                                                        Splash of Tabasco sauce, to taste
                                                                        1 1/2 pounds (41/50 count) peeled and cooked shrimp

                                                                        DIRECTIONS

                                                                         In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.


                                                                        Brazilian Fish Stew

                                                                        Ingredients:

                                                                        3 tablespoons lime juice
                                                                        1 tablespoon ground cumin
                                                                        1 tablespoon paprika
                                                                        2 teaspoons minced garlic
                                                                        1 teaspoon salt
                                                                        1 teaspoon ground black pepper
                                                                        1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks

                                                                        2 tablespoons olive oil
                                                                        1 tsp. finely chopped fresh ginger
                                                                        1 tsp. garlic, minced
                                                                        1 large onion chopped
                                                                        4 large bell peppers or red bell peppers, sliced
                                                                        1 (16 ounce) can diced tomatoes with juice
                                                                        1 cup chicken broth
                                                                        1 (16 ounce) can coconut milk
                                                                        1 bunch fresh cilantro, chopped (optional)

                                                                        Directions:

                                                                        Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

                                                                        Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

                                                                        Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

                                                                        Add the fish. Cover the pot and simmer 15 minutes, stirrin