cod with fresh tomato sauce and arborio rice
delish.com photo by John Kernick 6 tablespoon(s) extra-virgin olive oil 5 clove(s) (large) garlic, minced 1/4 teaspoon(s) crushed red pepper 3 pound(s) tomatoes, coarsely chopped 1/8 teaspoon(s) saffron threads, crumbled 5 sprig(s) oregano Salt Freshly ground black pepper Zest of 1 orange, in 1-inch-wide strips Finely grated orange zest, for garnish 5 bay leaves 3 whole(s) cloves 1 cup(s) arborio rice 4 (4 ounces each) skinless cod or halibut fillets Chopped parsley, for garnish In a large, deep skillet, heat...
read moresauteed halibut with shaved fennel salad
delish.com Salad: 1 small fennel bulb, feathery top discarded 2 tablespoon(s) basil olive oil 1 tablespoon(s) red wine vinegar 2 tablespoon(s) minced shallot 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper 1/2 small red onion, very thinly sliced 2 cup(s) baby spinach leaves Potatoes: 3/4 pound(s) baby red potatoes, cut into 1/4-inch-thick slices 3/4 cup(s) chicken broth Halibut: 2 tablespoon(s) basil olive oil 1 1/2 pound(s) halibut fillet (1 1/2-inches thick), cut into 4 pieces 1 teaspoon(s) kosher...
read morepan seared turbot
videojug Step 1: You will need 2 turbot fillets, or halibut, or any flat fish 7⁄8 oz flour 6 tbsp olive oil 7⁄8 oz butter 1 medium tomato, peeled and diced 1 tbsp lemon juice 1 tbsp parsley, chopped salt and pepper Step 2: Prepare the fillets Start by seasoning the fillets with salt and pepper on both sides. Flour them on both sides and shake off any excess. Step 3: Fry the fillets Place the frying pan on a medium-high heat and allow to warm through. Once hot, add the oil and the fillets. Let them fry for 1.5 to 2 minutes on each side,...
read morepasta with shrimp, lemon, herbs & feta
the perfect pantry 8 oz pasta, any type (cellentani, rotini, shells, elbows, etc.), cooked according to package directions (reserve 1 cup of the pasta cooking water) 2 Tbsp butter 2 Tbsp chopped onion 3 cloves garlic, minced 2 Tbsp all-purpose flour 1 cup half-and-half or heavy cream 1/2 tsp dried oregano 3/4 lb raw, cleaned shrimp Zest of 1 lemon 1/4 cup shredded Parmigiano-Reggiano cheese 1/4 cup crumbled feta cheese 2 Tbsp chopped parsley Fresh black pepper, to taste Directions In a very large, nonstick frying pan, melt the butter over...
read moresalmon en croute
la receta de la felicidad 16 oz.’s fresh spinach 2 salmon fillets, skinless and boneless (about 1 lb) 4 tablespoons bechamel Two puff pastry sheets Salt and pepper to taste 1 egg, beaten Directions Heat the oven to 400º F (200º C) In a large saucepan, cover spinach with water and bring to boil. Cook for 5 minutes, drain and reserve. Season salmon fillets with salt and pepper Roll one of the pastry sheets out, and place on an oven tray covered with paper parchment. Spoon half of the boiled spinach on it. Add two tablespoons...
read moregreek style baked turbot
all fish seafood recipes 4 (6 oz each) turbot fillets 1 can (18 oz) canellini beans, rinsed and drained 2 teaspoons lemon juice 1 garlic clove, minced 1 medium onion, chopped 1/2 teaspoon dried oregano leaves 1 tablespoon olive oil 1 cup chopped fresh parsley 4 plum tomatoes, chopped Salt and ground black pepper to taste Preheat oven 400 degrees F. Combine oil, onions, garlic, oregano leaves, and 1 teaspoon of lemon juice. Cook over medium heat, stirring frequently, 5 minutes or until onions are soft. Add a little water if necessary to...
read moretuna tataki
monahan’s seafood Serves 4 1/2- 3/4 lb. Sashimi grade tuna- cut into long, approximately 1¼ x 2 ½” logs 1/4 cup black sesame seeds 1 T coarse black pepper 1 T peanut oil or olive oil Mike’s Makeshift Dipping Sauce 1/4 cup Kikkoman ponzu 1/2 T fresh lemon juice 1 t fish sauce 1/2-1 t sriracha sauce to taste 1 T sake or vermouth (all ingredients except sake or vermouth available at Monahan’s) Mix sesame seeds and black pepper and spread out on a cutting board Roll and press tuna log to evenly coat each side Heat a...
read moresilky seafood spaghetti with lemon parsley chili aioli
honest cooking Lemon, Parsley, Chili Aioli 1 fresh egg yoke 1/2 cup extra virgin olive oil Juice of 1/2 lemon 2-3 chili peppers 3-4 cloves of garlic 2-3 T, 45g of finely minced parsley Seafood Spaghetti 10 oz 300g dried linguine pasta 1 lb or 500 gm mixed seafood (see note below) 1 medium carrot 2 large ribs of celery 1 medium sweet onion 1 clove of garlic 1 bay leaf 1. Finely mince together the parsley, chili, pepper and garlic. In a bowl, add the egg yoke and parsley mixture. Pouring the oil slowly, slowly, in a very thin stream, whisk in...
read moremarinated tuna steaks with herb aioli
stylish cuisine recipe from bon appetit we love that the marinade does double duty…the less steps the better! 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup mayonnaise 4 7-ounce tuna steaks (each about 1 inch thick) Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aïoli aside. Sprinkle fish with salt...
read moreswordfish with tomatoes & fennel
LA Times 2 ( 3/4 – to 1-pound) swordfish steaks Salt Freshly ground black pepper 3 tablespoons olive oil 1 clove garlic, thinly sliced 1 1/2 teaspoons fennel seeds 1/2 cup white wine 1/2 pound whole cherry tomatoes 2 tablespoons slivered basil leaves 1. Pat the swordfish steaks dry with a paper towel on both sides. Season each side with a pinch each of salt and pepper and set aside. 2. Heat the olive oil, garlic and fennel seeds in a skillet over medium heat until the garlic softens and becomes fragrant, about 3 minutes. 3. Lay the...
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