Grouper with Tomato & Basil
www.epicurious.com From Gourmet Magazine 2 tablespoons extra-virgin olive oil 1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup coarsely chopped tomato 1 small garlic clove, minced (optional) 2 tablespoons thinly sliced fresh basil Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper. Toss together tomato, garlic (if...
read moreGrilled Halibut with Lemon Basil Vinaigrette
www.epicurious.com From Bon Appetit 2 1/2 tablespoons fresh lemon juice 2 tablespoons olive oil (preferably extra-virgin) 2 garlic cloves, crushed 1/2 teaspoon grated lemon peel 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried 2 teaspoons drained capers 1 1/2 lbs halibut fillet Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room...
read moreAsian Flavored Seared Tuna with Green Beans
www.epicurious.com From Bon Appetit 1/4 cup soy sauce 1 teaspoon wasabi powder 1/4 teaspoon garlic powder 4 6-ounce tuna steaks (each about 3/4 inch thick) 1 pound green beans, trimmed 1 tablespoon oriental sesame oil 1/4 cup (packed) golden brown sugar Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes. Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat sesame oil in heavy large...
read moreThai Shrimp
www.stonewallkitchen.com We love this marinade. It’s flavorful with a nice bite to it wihout being too spicy. If you can’t find bok choy subsitute broccoli or snap peas. 1 ½ lbs. Raw Jumbo Shrimp ½ cup Stonewall Kitchen Thai Marinade (available at MdM) Marinate jumbo shrimp in Stonewall Kitchen Thai Marinade for 3-6 hours. Skewer and grill or pan sauté shrimp until opaque in the center, 3-4 minutes per side. Serve over Jasmine rice with a side of sautéed bok choy and toasted sesame...
read moreRainbow Trout Piccata
www.cooks.com 2 tbsp. butter, divided 1 tbsp. olive oil 4 rainbow trout fillets (4 oz. each) 1/2 c. lemon juice 4 tbsp. chopped parsley 2 tbsp. capers 2 tsp. grated lemon peel Dash of white pepper Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet; add trout, flesh side down and cook until golden, about 2 minutes. Gently turn with spatula and cook about 2 minutes longer. Return trout to serving platter; cover and keep warm.Add remaining 1 tablespoon butter to pan. Melt over low heat. Add lemon juice and next 4...
read moreRoasted Striped Bass
www.foodnetwork.com Recipe courtesy of Ina Garten, the Barefoot Contessa This is actually a very simple recipe despite the long list of ingredients. If you don’t have Pernod, substitute white wine. 2 tablespoons good olive oil 1 cup chopped yellow onions 2 ounces pancetta or bacon, diced 1 tablespoon chopped garlic 1 (28-ounce) can plum tomatoes, drained and diced 1 teaspoon saffron threads 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/4 cup Pernod, optional 1 (2 to 3-pound) striped bass...
read moreSavory Scallops in White Wine Sauce
www.recipezaar.com 1 1/2 tablespoons olive oil 1 1/2 lbs sea scallops 2 cups dry white wine 3 tablespoons fresh lemon juice 1 tablespoon butter 2 garlic cloves, minced 2 tablespoons minced parsley fresh ground pepper Heat oil in heavy skillet over high heat. When oil begins to smoke add scallops. Sear each side for one minute or until each side is golden brown. Add 1/2 cup of wine and lower heat to medium. Simmer for 2 minutes. Remove scallops from pan. Add remaining wine and lemon juice,and garlic. Bring to a boil and...
read moreBraised Cod with Plum Tomatoes
www.marthastewart.com Four 7-ounce cod filets 1 teaspoon dried oregano leaves Salt and freshly ground black pepper 1/8 teaspoon cayenne pepper 4 ripe plum tomatoes, cut into 1/2-inch-thick slices 1 1/2 teaspoons olive oil 1/2 teaspoon minced garlic Flat-leaf parsley, for garnish (optional) Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Heat olive oil in a large saute pan over high heat. When...
read moreGlazed Salmon
www.allrecipes.com This is a grill recipe but I think it would work just as well in the oven or pan seared. 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat....
read moreGrilled Sea Scallops
www.joycesfinecooking.com Adapted from “Weber’s Big Book of Grilling” by Jamie Purviance and Sandra McRae If you don’t have an outdoor grill you can use a grill pan, oven broiler or even pan sear. Skewers are helfpul when you’re grilling large amounts of small pieces like scallops or shrimp but if you’re only doing a few you can go without. 16 large sea scallops (about 1 1/4 pounds) 2 tablespoons olive oil 3 tablespoons chopped fresh basil leaves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1...
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