In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook for 10-15 minutes or until golden brown, stirring occasionally. Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside.
Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork. Yield: 5 servings.
Nutritional Facts1 fillet equals 405 calories, 22 g fat (6 g saturated fat), 123 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 38 g protein.
1. Heat a large cast-iron or other heavy-bottomed skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.
2. Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
3. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Note:Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.
Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl.
Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fish with the basil mixture.
4 – 7 oz fresh Halibut fillets, skin removed, rinsed and patted dry with paper towel
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
¼ tsp lemon pepper
1/8 tsp sea salt
¼ tsp fresh black pepper
1 ½ Tbsp extra virgin olive oil to rub on fish before grilling
Parsley Butter Sauce
3 Tbsp butter
1 clove garlic, minced
1 Tbsp chopped fresh Italian flat leaf parsley
Preheat grill on high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, sea salt and pepper. Sprinkle seasonings on the fish and gently rub into the fillet. Lightly sprinkle both sides with olive oil. (If preparing ahead of time, you can cover with plastic wrap and refrigerate until ready to prepare, up to 3 hours.)
In a small microwavable ramekin, add the butter, garlic, and chopped parsley and heat at 30 second intervals until the butter is melted.
Reduce heat to medium-high and place the fillets on the grates. Grill, covered, 5 minutes, then gently turn so as not to break the fillets and grill 6 more minutes. Brush with the parsley butter sauce and grill another 2 minutes or until easily flakes with fork. Note: Times need to be adjusted to the thickness of the halibut. Our fillets were 1 ½” thick so adjust time for thickness.
Remove from grill and serve with garlic mashed potatoes, grilled asparagus and a garnish of lemon wedge.
1/2 lb sashimi grade ahi tuna, cut into 1/8-inch dice
1/4 english cucumber, finely sliced
1 ripe avocado, peeled, pitted and finely diced
2 tbsp pickled ginger
1 tbsp chopped chives, for garnish
3 tbsp soy sauce
1 tbsp Mirin rice wine vinegar
1 tsp sesame oil
1 tsp pickled ginger juice
1 tsp finely chopped green onion
Mix all the ingredients for the dressing together; cover and chill until needed. Using a sharp knife or mandoline, cut the cucumber into thin slices. On a large dinner plates, arrange the cucumber in a ring of overlapping slices. Using a 3-inch tartlet ring or mold, spoon in half of the avocado followed by half of the diced tuna, and using a spoon, gently press down on the mixture to compress it slightly. Lift off the ring and drizzle the dressing on top and around the tuna tartare. Top with some slices of pickled ginger and a finish with chopped chives.
Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
When the potatoes are done, drain and place them in a large bowl. Mash them.
Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
Flake the salmon and add it to the potatoes bowl.
Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs. Mix well. Season with salt and pepper to taste. Form the mixture into patties.
In a large skillet add the cooking oil, ¼ inch. Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side. Remove and place on a cookie sheet. Repeat until all the cakes are done.
Place all the fried cakes in the oven and bake for 10 minutes.
3 clementines, peeled and cut into segments
1 ruby red grapefruit, peeled and cut into segments
Pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 cloves garlic, smashed
2 cups baby arugula
1/2 small red onion, finely julienned
1/2 cup pomegranate seeds
Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.
Additional lemon juice and wedges or olive oil to taste
1. Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
2. If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.
Yield: Serves 4
Advance preparation: The chermoula will keep for a few days in the refrigerator but it will lose its vibrant green color.
Nutritional information per serving (based on halibut): 248 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 83 milligrams cholesterol; 2 grams carbohydrates; 1 gram dietary fiber; 271 milligrams sodium (does not include salt to taste); 32 grams protein
2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)
1. Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
2. Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
3. Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Yield: Serves 4
Advance preparation: You can make the tomato sauce (Step 2) up to 3 days ahead. Bring back to a simmer before proceeding with the fish.
Nutritional information per serving (based on halibut): 374 calories; 10 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 111 milligrams cholesterol; 23 grams carbohydrates; 6 gram dietary fiber; 512 milligrams sodium; 46 grams protein