One 2 1/2 to 3-pound whole black bass, gutted and scaled
1 bunch fresh parsley
1 bunch fresh tarragon
1 bunch fresh thyme
1 small head fennel, thinly sliced, fronds reserved
6 cloves garlic, minced
1/2 cup capers, chopped
2 lemons, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 1/2 cups dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pats
Herbed Israeli Couscous, for serving, recipe follows (optional)
HERBED ISRAELI COUSCOUS:
1 1/2 cups Israeli couscous
2 tablespoons olive oil
1/4 cup currants
1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc.
1 lemon, zested and juiced
Freshly cracked black pepper
Preheat the oven to 400 degrees F.
Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep.
Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade.
Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will
4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
1/2 baguette, cubed or torn
1 10-ounce package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered
Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use.
Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes.
Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.
Per serving: Calories 472; Fat 22 g (Saturated 3 g); Cholesterol 136 mg; Sodium 1,051 mg; Carbohydrate 31 g; Fiber 6 g; Protein 37 g
Fresh mussels – you’ll need roughly 1 lb per person
3/4 cup Cream
1/2 cup Dry White Wine
1 large Onion, finely chopped
1 large bunch of Parsley, finely chopped
3tbsps Olive Oil
Take a pan which is large enough to contain the mussels and heat on a stove. Pour in the olive oil and then add the chopped onion and sauté lightly until starting to soften. Pour in the cream and when the cream is just starting to boil add in the white wine and the parsley.
Bring to the boil once again and when bubbling vigorously, pour the mussels into the pan. Stir around well to cover with the sauce and then cover the pan. The mussels will cook in the steam from the sauce quite quickly – usually about 3 minutes is all it takes, though you can leave them a little longer if you want to be sure. You can check if they’re done by removing the lid from the pan. Cooked mussels should have opened nicely, exposing the flesh inside. Serve up in a large bowl with some of the sauce, fries and bread, and enjoy. If you find any mussels which haven’t opened, or have only opened a tiny bit then discard these.
1 tablespoon kosher salt (halve if using table salt)
1 teaspoon coarse ground black pepper
1/4 cup olive oil
Use a vegetable peeler to peel the zest off the lemon. Use a sharp knife to cut the zest into long thin strips.
Rub the tuna steaks with the garlic, and then sprinkle both sides with the salt and pepper. Put the steaks in a large freezer bag, and then scatter the lemon zest across them. Drizzle the olive oil all over the tuna, and seal the bag, pressing out as much air as you can. Put the tuna in the fridge overnight to marinate.
When you are ready to grill the steaks, take them out of the fridge while you heat up the grill (about 15 minutes). The grill should be very hot when you put them on. Grill one side until you see the red tuna turn beige about 1/3 of the way up the side. Flip, then grill the other side until you can only see a hint of pink from the side.
1 1/2 pounds baby potatoes or new red potatoes, unpeeled
2 tablespoons butter
2 tablespoons canola oil
4 6- to 8-ounce skinless wild salmon fillets
2 cups dry white wine
2 large shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups low-salt chicken broth
2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves
Preheat oven to 400°F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half.
Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon.
Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.
Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.
8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)
2 tablespoons butter or olive oil
3 cloves garlic (finely chopped)
1/8 teaspoon salt or to taste
1/8 teaspoon sugar or to taste
1/2 teaspoon Chinese rice wine
Some chopped scallions
Rinse the shrimp with cold water and pat dry with paper towels.
Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.
this came to us from a facebook friend…not sure of the original source but it looks super easy and delicious!
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley.
When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish.
Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
1 ripe, juicy mango, peeled, pitted, and coarsely chopped
1/4 cup Chardonnay or other dry white wine
Juice of 1/2 orange (about 1/4 cup)
1/2 to 3/4 tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)
Make the marinade
In a large, shallow dish, mix the parsley, cilantro, garlic, sherry, olive oil, salt, and pepper. Add the tuna and toss to thoroughly coat, pressing the herbs all over the steaks. Let sit for 30 minutes.
Make the mojo
In a blender purée the mango with the Chardonnay and orange juice until smooth. Stir in the habanero and set aside. (This mojo is served at room temperature or very slightly warmed—don’t boil it.)
Cook the tuna
Light a charcoal or gas grill. When the grill is very hot, remove the tuna from the marinade and season it with salt and pepper. Sear the tuna for 3 to 5 minutes on each side for medium-rare (or more, depending on the thickness of the tuna). Drizzle some mojo on each plate, set the tuna on the mojo, drizzle on a little more mojo, and garnish with cilantro.