Category: SEAFOOD

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
4 white fish (cod, snapper etc…) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste

  • Melt coconut oil and butter in skillet over medium high heat.
  • Saute onions a few minutes until tender.
  • Add lemons around the edge of the pan.
  • Sprinkle lemons with 1 teaspoon of the sugar.
  • Generously salt and pepper the fish fillets and place in the center of the pan.
  • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
  • Turn the lemons and sprinkle with remaining sugar.
  • Add chile verde sauce over the lemons.
  • Add lid to the pan and cook another 3-4 minutes.

ROASTED WHITE FISH with CITRUS BUTTER SAUCE

 ROASTED WHITE FISH with CITRUS BUTTER SAUCE
2 tart lemons, sliced
2 tangerines, juiced with pulp
4 green onions, sliced thin
4 tablespoons butter, sliced
1 cup white Moscato wine
salt and pepper to taste
1/2 teaspoon celery flakes
4-6 ounce pieces of Cod, Tilapia or other white fish

  • Preheat oven to 400 degrees. 
  • Put 3 slices of the butter in the freezer to chill.
  • In a large skillet sear lemons for about 2 minutes each side. Set lemon slices aside.
  • Sprinkle fish pieces with salt and pepper.
  • Add 1 tablespoon butter to the same pan. Quickly coat each each fish piece in melted butter.
  • Transfer fish slices to a baking dish.
  • Cover fish with lemon slices.
  • Bake for 10 minutes or until fish begins to flake.
  • While fish is roasting, deglaze pan with the wine.
  • Add tangerine juice with pulp, green onions and celery flakes bringing it to a boil.
  • When reduced by half add butter from freezer, one slice at a time until smooth and caramelized.
  • Immediately serve fish and top with sauce.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

TUNA CAKES with FRENCH REMOULADE SAUCE

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture
  • In a cast iron pan melt butter.
  • Roll cakes in panko crumbs.
  • When butter is frothy, add tuna cakes.
  • Brown each side until golden.
  • In a food processor mix together all the sauce ingredients until well blended.
  • Microwave 1 minute until hot.
  • Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

When I was in college there was a local grill that did the most amazing fish I’d ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER
1 pound Red snapper, cut to portion size
1/4 cup red onion, minced
2 cloves garlic, minced
1 large very ripe lemon, juiced
zest from the lemon
3 tablespoons butter
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Rinse and dry the fish fillets with paper towels.
  • In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
  • In a large skillet melt the butter.
  • Saute’ the onions, garlic and lemon zest until fragrant.
  • Arrange onions and garlic towards edge of pan.
  • Arrange fish in center of skillet.
  • Sprinkle with the seasonings.
  • Cook for 4-5 minutes.
  • Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
  • Add lemon juice and cook another 1-2 minutes.

PARSLY HERB NOODLES / LINGUINI & CLAMS

PARSLEY HERB NOODLES OR LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining juice*
8 ounce bottle clam juice, added to the above juice to make 2 cups
1 bunch green onions, sliced
1/2 cup minced fresh parsley
salt & pepper to taste

  • Heat butter and oil together.
  • Add green onions and garlic cooking until golden and fragrant.
  • Add 2 cups clam juice* and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper. Heat through.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

*If making plain parsley herb noodles substitute 1 1/2 cups chicken broth for clam juice.


LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMPI
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

BAKED WHITE FISH

2 teaspoons peanut OR avocado oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

SNAPPER WRAPPERS

SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I’ll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I’ll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

  • Preheat oven to 400˚.
  • Pick crabmeat, removing any bits of shell.
  • Cut snapper fillets in half lengthwise.
  • Top each fillet with about 1/3 cup crabmeat.
  • Roll up fillets and secure with wooden toothpicks.
  • Blend together the salt, garlic powder and red pepper.
  • Combine melted butter and water in the bottom of your baking dish, blending well.
  • Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
  • Arrange roll ups in baking dish.
  • Sprinkle roll ups with remaining seasoning mixture.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Plate roll ups. 
  • Spoon pan drippings over roll ups before serving.
  • Serve with lemon wedges.