| SEAFOOD RECIPES | ||
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Page 2 | More Seafood recipes |
| SEAFOOD RECIPES | ||
|
Page 2 | More Seafood recipes |
Servings: 4
2 tspn
olive oil
1 cup
sliced onion
2 clove
garlic, minced
1 cup
yellow bell pepper rings
1 can (14.5 oz) mexican-style
stewed tomatos w/jalapeno peppers undrained
4 (4 oz) pieces orange roughy
1 Dash
garlic powder
1 Dash
ground red pepper
1 Dash
tabasco sauce
Heat oil in a large nonstick skillet over medium
heat. Add onion and garlic, saute' 7 minutes or until tender.
Add peppers, tabasco sauce and tomatoes; cook
over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder
and red pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet.
Keep fish warm. Place skillet with cooking
sauce over medium-high heat, and cook 3 minutes or until thickened.
Serve sauce over fish.
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Crispy
Coconut Shrimp
by: Chef Norm
Servings: 4
24 md
Shrimp, cleaned
1/2 tspn
Garlic and herb seasoning
1/4 tspn
Onion powder
1/4 tspn
Black pepper
1/8 tspn
Cayanne pepper
3/4 cup
Flour
1 large
Egg, well beaten
1/4 cup
Shredded coconut
Preheat oven to 425F. Spray large baking sheet
with nonstick spray. Sprinkle shrimp evenly with seasoning blend, cayanne,
onion powder and black pepper. Place flour, egg, and coconut in three small
separate bowls. Dip shrimp first in egg, the flour, then back in egg, then
in coconut. Arrange shrimp on baking sheet. Bake 12-15 minutes or until
golden and crisp.
Great served along with low-calorie, warmed
orange marmalade as a dipping sauce.
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Brigitte's Tuna
Burgers
Servings: 3
6 sl Turkey bacon
1 Egg
2 can 7 oz ea tuna, undrained
6 Tomato slices
1 tspn Mustard
1/3 cup Lo fat mayonnaisse
1 tblspn Minced onion
3 Hamburger buns
Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread
crumbs, and mix well. Spoon onto bottom halves of buns. Broil
6" away from the heat till brown; about 6 minutes. Top each with
a tomato slice and two pieces of bacon. Cover with top of buns which
you have toasted lightly.
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Roasted
Snapper with Tomato Relish
by: Chef Norm
Servings: 6
2 tblspn
Tapenade; (olive paste, available at speciality food shops
1 tblspn
Dijon mustard
6 (3 1/4 lbs) Snapper
fillets; skinned
2
Roma Tomatoes; seeded, diced
2 tblspn
Fresh basil; chopped
1/2 tspn
Fresh rosemary, finely chopped
1 tspn
Garlic powder
1/2 tblspn
Olive oil
In cup, combine tapenade and mustard; mix well.
In another cup mix olive oil and garlic powder together well, to make a
paste, add to mustard. Preheat oven to 500F. Grease jellyroll pan. Fold
ends of fillets under so each fillet forms a square; place in pan. Spread
tapenade mixture over fillets; bake 15 minutes or until cooked through.
Meanwhile, in medium bowl, combine tomatoes,
basil, rosemary and 1/4 t each salt and pepper; mix.
Spoon over fillets.
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Bacalhau
(Portugese Salt Cod)
by: Chef Norm
Servings: 4
This is my humble version of this very old and revered recipe.
1 1/2 To 2 lbs
soaked dried cod *
2 lg
Onions, sliced
6 tblspn Butter
1 clove Garlic, minced
3 lg
Potatoes
2 tblspn Bread crumbs, unflavored
1/2 tspn crushed
red pepper
10
Pitted green olives
10
Black olives
4 lg
Hard-cooked eggs
1/2 cup
Chopped fresh parsley
Balsamic vinegar
Extra-virgin Olive oil
Fresh ground black pepper
* NOTE: To prepare dried cod, soak in cold
water for about 24 hours, or until it is completely
moistened. Change the water two or three times. Drain thoroughly.
Put the cod into a saucepan and add enough
cold water to cover. Bring to a boil, reduce the heat,
and simmer for 15 minutes, or until the fish
is tender. Drain; remove skin and bones. Flake the
meat with a fork into large pieces. Saute'
the onions in 3 tablespoons of butter until they are tender
and golden in color. Add the garlic. Boil
the unpeeled potatoes in lightly salted water.
When they are tender (about 20 minutes), remove
from the heat, put under cold running water,
and remove the skins. Drain and slice into
1/4-inch pieces.
Preheat the oven to 350 deg.F. Grease a 1
1/2-quart casserole with the remaining 3 tablespoons of
butter. Arrange a layer of half the potatoes,
then half the cod, then half the onions.
Sprinkle with a little black & red pepper
and repeat the layering. Sprinkle the bread crumbs over the
top layer. Bake for 15 minutes, or until heated
through and lightly browned.
Before serving, garnish the top with
olives and eggs; sprinkle with parsley.
Serve with the vinegar and oil in cruets and
black pepper in a small dish.
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Clams
Hashed with Eggs
by: Chef Norm
Servings: 4
2 Doz
Cherrystone clams
3 tblspn
Butter
6 lg
Button Mushrooms
1 lg
Green pepper
4 lg
Eggs
2 med
Potatoes
1 clove
Garlic
1 tblspn
Parsley, fresh chopped
1 tblspn
Chives, fresh chopped
1 tblspn
Green onions
2 tspn
Kosher Salt
1/4 tspn
Fresh ground black pepper
1 tblspn
Dry sherry
1/4 tspn
Paprika
1 pinch
Cayanne pepper
6 slices
Bacon
Prehaet the oven to 350 deg.F.
Shuck and mince the clams. Saute' them in
butter for 5 minutes. Slice mushrooms, mince garlic,
chop green onions, and chop green pepper and
add them to the pan, cooking until they begin to brown.
Remove the clams and vegetables from heat
and drain. Beat the eggs. Boil the unpeeled potatoes until
tender in salted water. Remove the skins and
slice. Combine the eggs and potatoes in a large bowl with
the parsley, chives, salt, black pepper, cayanne
pepper and sherry. Mix well. Fold in the clams, green
pepper and mushrooms, and pour the mixture
into a well buttered baking dish. Sprinkle with the paprika
and bake for 30 to 35 minutes. Meanwhile,
cook the bacon strips until they are crisp. Drain and crumble
the bacon and garnish the finished casserole
before serving.
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Oysters Alvin
Yield: 4 servings
12 Small Oysters
2 cupFlour
1 1/2 cup Oil for frying
3 tspn Margarine
1 cup Mushrooms
1/4 cup Beef stock
1/2 Juice from lemon
1/4 tspn Paprika
Salt and pepper
Parsley
Dust plain oysters with flour and deep fry until golden brown. Saute'
them until the bottoms get wet in a mixture of margarine, paprika, fresh
mushrooms, and a touch of lemon juice. Remove the oysters and add a little
beef broth to the mixture and thicken with a little flour. Pour broth over
some seasoned rice and place oysters on top.
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Oysters Chancery
1 chicken bouillon cube
1 tbs soy sauce
1 cup boiling water
1 tsp instant minced onion
1/2 stick butter or oleo
1/2 tsp lemon and pepper
3 tbs flour
1/4 tsp garlic powder
1/4 cup Smithfield ham, chopped
1 pint shucked oysters w\liquor
1 small can slice mushrooms
2 tbs butter or oleo
1 heaping tsp dried chives
8 patty shells
Paprika, for garnish
Dissolve bouillon cube in water. In 2-qt pan, melt butter or oleo,
stir in flour. Slowly add chicken liquid, stirring constantly to keep mixture
smooth and free of lumps. Cook stirring over medium heat until mixture
comes to a boil and thickens. Reduce heat, add ham, mushrooms with juice
and seasons. Simmer, stirring, 2 to 3 minutes to blend flavors. In another
pan, simmer oysters, with liquor, in oleo or butter until edges of oysters
just begin to curl. With slotted spoon, add oysters to sauce. Use oyster
liquid, if needed, to thin sauce to desired consistency. When ready to
serve, fill patty shells with oyster mixture. Sprinkled over top of each
filled shell paprika. Place on cookie tray and broil 1 to 2 minutes. Serve
immediately.
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Broiled
Salmon Steak with French Dressing
Yield: 4 servings
4 (1/3-1/2 lb.ea.) Salmon steaks
French dressing *
2 tblspn
Melted butter or canola oil
Salt and pepper
Juice of one lemon
Parsley, chopped
Bernaise sauce (see my sauces section)
Brush salmon with the French dressing; let stand one hour. Put into the broiler; brush with butter. Broil 12 to 15 minutes; cook on both sides. Put on hot platter; season to taste with salt, pepper, lemon juice; sprinkle with chopped parsley. Serve with Bernaise sauce.
* FRENCH DRESSING
2 tb White wine vinegar
Salt
Black pepper, freshly ground
8 tb Olive and /or peanut oil
Mix vinegar with salt and pepper to taste. Add oil; beat with a fork
until mixture thickens. For a slightly thicker dressing, add an ice cube;
stir one to two minutes longer; remove ice.
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Juicy
BBQ Salmon.
by: Chef Norm
Yield: 4 people
4 lb
Salmon
1
Lime
2
Onions, sliced
1 clove
Garlic, minced
1/2 cup
Butter
Salt
Pepper
Throughly clean and wash the salmon. Place
salmon on heavy-duty aluminum foil. Stuff salmon
with the sliced onions, butter, garlic, salt
and pepper. Also smear butter on the outside of the
salmon plus squeeze the lime juice over as
well.
DO NOT REMOVE THE SKIN OF THE SALMON.
Sprinkle with more salt and pepper. Wrap the
salmon tightly in the foil so as to make as "air-tight"
as possible. using two layers of foil. Place
on the hot Bbq for 25 - 30 minutes then turn over and
bake the otherside for 15 minutes. Remove
from Bbq and serve with "new" mint potatoes and
fresh peas. This is absolutely delicious!
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Creole
Skillet
by: Chef Norm
Yield: 4 servings
2 tblspn
Margarine
1 med
Onion - chopped
1 clove
Garlic, chopped
1/2 med
Green Pepper - chopped
1/2 cup
Celery - chopped
2 tblspn
Flour
2 tspn
Seasoning Salt (See recipe in my spice section)
2 can
Chunky Tuna
1 1/2 cup
Kernel Corn
Melt margarine in skillet and lightly fry onion,
garlic, pepper and celery until tender crisp.
Add flour and blend in. Add other ingredients
and heat through. Serve with rice and grated
Parmesan/Romano.
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Salmon
Crepes
by: Chef Norm
Crepe:
1 cup beaten eggs
1 cup flour
1 cup milk
butter
Filling:
4 lbs
raw salmon, cut into small cubes (about one inch)
1 bunch green
onions
3 sprigs fresh
dill
1/2 cup
sour cream
Salt and pepper to taste
1/2 tspn
Garlic powder to taste
1/4 tspn
Dried Thyme
1/4 cup
Good Chardonnay
Chive strands or julienned leek
Combine crepe ingredients in mixing bowl. Whisk
until completely blended and smooth. In a
hot non-stick pan, melt one-fourth teaspoon
butter. Ladle small amount of crepe batter into pan.
Cook thin pancake for about two minutes on
each side.
To make filling combine in food processor half
the salmon with green onions, dill, Salt, pepper,
thyme and garlic power. Process until smooth.
Spread salmon mousse on buttered cookie sheet
and bake at 350 degrees for 15 minutes. Gently
poach remaining salmon in a good chardonnay
wine for about eight to 10 minutes. In the
center of crepe, place one piece of poached salmon
and top with one teaspoon mousse. On top of
mousse, add one-fourth teaspoon sour cream. Draw
edges of the crepe toward center, creating
a small pouch. Tie the pouch with a chive or julienned leek.
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CRAWFISH
WONTONS
by: Chef Norm
1/2 cup
butter
2 cups
finely diced Spanish onion
1 cup
finely diced celery
1/2 cup
thinly sliced green onion tops
3 lbs
peeled crawfish tails
2 tspns
granulated garlic
1 tspn
fresh ground black pepper
3/4 tspn
chili powder
1/4 tspn
cayenne pepper
1 (10oz) can
tomatoes with green chilies
1 1/2 cups
heavy cream
1/8 cup
chicken broth
1/3 cup
blond roux (see recipe below)
1 (8oz) pkg
pasteurized process cheese spread
1 pkg
refrigerated wonton skins
3 lg
eggs, beaten
Oil for deep-frying
Melt butter in a heavy sauce pan over medium
heat; add onion and celery and saute for eight to
10 minutes or until tender. Add green onion
and crawfish and saute for five minutes. Add garlic,
black pepper, chili powder and cayenne pepper
and cook for one minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir
in roux. Cook and stir until thickened. Reduce heat to
low and add cheese; stir until melted. Cool
in refrigerator for one hour.
Lay four wonton skins on a clean, dry surface.
Brush outer edges of each with beaten egg. Place one
tablespoon crawfish filling in center of each
wonton skin; pull up four corners of each wonton over
filling and pinch edges together to seal.
Place on waxed paper and repeat with remaining wonton skins.
Refrigerate until ready to fry.
Heat enough oil for deep-frying to 350 degrees.
Fry wontons, a few at a time, for three minutes or
until golden brown. Drain on paper towels
and serve immediately. Makes eight servings.
Blonde roux:
Melt three tablespoons butter in a small saucepan
over medium beat. Add three tablespoons flour
and cook and stir until roux is the color
of honey.
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REDFISH
COURTBOUILLON, CAJUN STYLE
1/2 cup
vegetable oil
3/4 cup
flour
2 cups
coarsely chopped onion
1 cup
chopped green pepper
1/2 cup
chopped celery
2 tblspns
minced fresh garlic
1 (28-oz) can tomatoes with green
chilies, chopped
1 (12-oz) can tomato paste
1 tblspn
sugar
1 tspn
salt
1 tspn
black pepper
1 tspn
cayenne pepper
1 tblspns
Tabasco peppersauce
1 tblspn
lemon juice
1
bay leaf, crushed
3 cups
seafood stock
1 (12-ounce) bottle beer
1 cup
sliced green onions
1/2 cup
finely chopped parsley
2-3 pounds
redfish filets
Hot cooked rice
In a large, heavy kettle over medium-high heat, heat oil until hot.
Add flour and cook, stirring constantly, until roux is medium dark. Add
onion, green pepper celery and garlic, and cook until vegetables are wilted
and clear. Add tomatoes, tomato paste sugar, salt, black pepper, cayenne,
pepper sauce, lemon juice and bay leaf; stir well. Slowly add seafood stock
and beer and bring to a boil, stirring occasionally. Reduce heat and simmer
for one to two hours stirring frequently. Add green onion, parsley and
fish. Cook over low heat until fish is done for about 10 to 15 minutes.
Do not overcook fish. Serve over rice. Makes six servings.
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Crawfish
Cardinal
by: Chef Norm
1/2 cup
green onion - chopped
1 Tblspn
dry blond "roux"
1 clove
garlic, minced
1/4 cup
white wine
1/4 cup
skim milk
2 tspn
tomato paste
1/8 tspn
freshly ground black pepper
pinch cayenne
4 oz.
crawfish tails - cooked and washed
Cook the green onion and garlic in a heavy
saucepan over medium heat for 2 minutes while stirring regularly.
Blend the "roux" with the wine, then stir
into the milk. Add this mixture to the saucepan with the green onion.
Add the tomato paste, pepper and cayenne.
Simmer for 2 minutes. Add the crawfish tails and simmer for 2
minutes more, or until hot. Serve in heated
ramekins.
NOTE: Keep stirring the onions while you are
cooking them so nothing sticks to the pan and burns.
VARIATION: Crab and shrimp substituted for
the crawfish both make excellent
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Norm's
Baked Stuffed Trout
by: Chef Norm
Yield: 2 servings
2 x
MEDIUM OR 3 SMALL TROUT
1/4 cup
Onion, diced
1/4 cup
Green pepper, seeded, diced
1/4 cup
Celerey, diced
2 cloves garlic,
minced
1/4 cup
Tomato, seeded, chopped
1/2 cup
Basil, parsley, dill,chopped
5 slices
Bacon
1/4 cup
Bread crumbs
2 tblspn Butter
Saute' onions, pepper, garlic and celery in
1 tblspn butter until softened but not browned. Remove from heat and mix
in tomato and the chopped fresh herbs, then the bread crumbs. Toss well.
Place a piece of bacon in the cavity of each trout and fill with herbed
veggie mixture. Close cavity up with a toothpick. Place a piece or two
of bacon across the top of each trout. Top with any of the veggie mix that
remains. Drizzle over with remaining tb of butter. Place in a shallow foil
lined pan and close foil over fish and seal well. Bake in a preheated 300
-325 degree oven 25 to 35 minutes(depending on size of fish). Keep sealed
while cooking. Meat should be flaky and translucent when done. Carefully
transfer to serving platter, season with salt and pepper to taste. Serve
with small new michigan potatoes with butter and sour cream w/chives, and
a tossed green salad.
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Real
Coconut Shrimp
by: Chef Norm
Servings: 4
1 1/2 lb
Jumbo shrimp
1 tblspn
Fresh lime juice
1 cup
All-purpose flour
1/2 tspn
Garlic powder
2
Eggs, beaten
1 1/2 cup
Coconut, freshly grated (or unsweetened packaged)
4 tblspn
Clarified butter( Or vegetable oil)
Salt and pepper to taste
Peel and devein the shrimp, leaving the tails
intact. Place the shrimp in a mixing bowl and toss with the lime juice,
garlic powder, salt and peper. Let marinate for 5 mins. Place the flour
in a shallow bowl, the eggs in another shallow bowl, and the coconut in
a third. Just before serving, melt the butter in a large heavy skillet.
Dip each shrimp first in flour, shaking off the excess, then in the egg
mixture, then finally in the coconut. Cook the shrimp over medium heat
until golden brown, about 1 minute per side. Draim the shrimp on paper
towels, and then arrange on doily-lined plated or a platter. Serve the
coconut shrimp with Apricot-Horseradish Sauce for dipping
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GRILLED
WAHOO by: Chef Norm
6
wahoo fillets, cut about one-half-inch thick
1/2 cup
melted butter
1/2 cup
extra-virgin olive oil
6 cloves fresh
garlic, chopped
1/4 cup l
whie onion, chopped
1/3 cup
fresh parsley or cilantro
2 tblspns Cajun seafood
seasoning (or blend of your choice)
1
lemon, juiced
Lemon wedges for garnish
Spray grill with vegetable spray. Then fire
up the grill to high and preheat it for about 10 minutes.
In the meantime, toss all remaining ingredients
except lemon wedges in a blender and cream everything together until you
get a smooth sauce. When ready to cook, use a pastry brush to paint an
even coating of sauce over each fillet (both sides). Place fillets on the
grill. As they cook, flip them over gently once or twice and brush on more
of the sauce as needed. When fish flakes easily in about five minutes or
so, squeeze on a little fresh lemon and serving piping hot. Serves six.
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Malaysian
mussels
by: Chef Norm
1 (1-inch)
piece fresh gingerroot, peeled and chopped
4 lg cloves
garlic
1/4 cup
saki
2 tblspns
fermented black beans (can be found in oriental food stores)
2 tblspns
hot sambal sauce (can also be found in oriental food stores)
60
mussels, cleaned, debearded
2 lg
lightly beaten eggs
6 tblspns
roasted, unsalted peanuts
6 tspn
ketchup ( I use Heinz)
6 tspns
sugar
4
scallions (green onions) sliced)
In a food processor, pure' the gingeerroot,
garlic, saki, black beans and sambal sauce. In a large skillet or wok,
heat vegetable oil until hot. Lower heat to medium and add the pureed paste.
Cook stirring constantly for 1 or 2 minutes. Add mussels to pan, Immediately
add beaten eggs, peanuts, ketchup and sugar and stir all ingredients rapidly
until the eggs begin to cook. Cover the pan and cook briefly until mussels
steam open, about 2 minutes.
Discard any mussels that don't open. Arrange
mussels in individual serving bowls and garnish each with the sliced scallions.
Make 4 servings.
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Red
Snapper in Brodetto with Polenta
by: Chef Norm
----------------------------------POLENTA----------------------------------
6 cup
Water, cold
1 tblspn
Butter, unsalted
1
Bay leaf
1 1/2 cup
Cornmeal
--------------------------RED SNAPPER IN BRODETTO--------------------------
4 lb Red Snapper, cleaned
OR
4 lb Stripped Bass, cleaned OR
4 lb Sea Bass, cleaned
OR
4 lb Monkfish, cleaned
2 cup
Vegetable Oil
1 cup
All purpose Flour
3/4 cup
Olive Oil
1 cup
Onion, finely chopped
3 cloves
Garlic, crushed, chopped
1/2 cup
Scallion, finely chopped -- white part only
Salt (to taste)
2 tblspn
Tomato Paste
1/4 cup
Red Wine Vinegar
3 cup
Water, hot
Black Pepper
For Polenta:
In a heavy saucepan, combine water, butter,
salt and bay leaf. Pour in cornmeal in a thin stream,
stirring constantly. Bring mixture to a simmer,
stirring constantly, over medium heat. Reduce
heat to medium low. Continue to stir over
heat until mixture is smooth, very thick, and pulls away
from sides of pan, about 15 minutes. Cover
and keep warm.
For Red Snapper in Brodetto:
With a cleaver, cut each fish into 3 pieces,
leaving head and tail on. Heat vegetable oil in skillet to
about 350 F. Dredge pieces of fish in flour,
shaking off excess. Cook, turning once, until lightly
golden but not cooked through, about 5 minutes.
Drain on paper towels and set aside. In separate
large skillet, heat olive oil over medium
high heat. Add onion, garlic and scallion and saute', tossing
until lightly golden, about 5 minutes. Add
fish in single layer and sprinkle with salt. Spoon tomato
paste between pieces of fish and cook about
3 minutes, shaking pan occasionally. Stir together
vinegar and hot water and add to fish. Bring
to boil then lower the heat and simmer, uncovered, 2 to 3
minutes. Carefully turn pieces of fish. Increase
heat to medium high and continue to cook just until fish
is cooked through, about 10 minutes. Transfer
fish and a mounded spoonful of polenta to warm serving
plates. Boil sauce vigorously until slightly
thickened and correct seasoning with salt, pepper, and a few
drops of wine vinegar, if needed. Pour over
fish and serve immediately.
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MUCHLI KA
KARI (Fish Curry)
2 or 3 medium (2 cups) onions, chopped
1/4 cup corn oil
1/2 in fresh gingerroot, chopped fine or crushed
3 cloves garlic, chopped fine or
crushed
1 tsp fresh hot red chili, minced
(or to taste)
1 tsp salt
1/2 tsp ground turmeric
1 cup fresh or canned ripe tomatoes,
chopped
1/2 cup water
1-1/2 lbs, whole fish -- sea bass, red snapper, or flounder, cut
into 1-in wide slices including the head
2 bay leaves
In a pan, heat the oil and fry the onions over moderate heat until
golden. Add the ginger, garlic, chili,
salt, and turmeric. Stir-fry the mixture for about 5 minutes to
develop a thick paste. Add the tomatoes
and water and continue to stir the mixture briskly. Add the fish
slices and the bay leaves. Cover the
pan and cook over low heat for 15 minutes. The curry will have a
thick, ample sauce. Serve warm.
Makes 6 servings with white rice and chutney.
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SPECKLED
TROUT IN RUM GRANDE ISLE
by: Chef Norm
yields: 8 servings
3 lb
trout fillets
1/4 tspn
crushed red pepper
1 cup
buttered rum
1/4 tspn
black pepper
juice of 1 lemon
1/2 stick
margarine
1/4 tspn
oregano
2 cloves
garlic, minced
1 pinch
thyme, dried, crushed
In a saucepan, melt margarine on hight heat,
stir in seasonings. Place fillets in pan and fry until tender.
Reduce heat to medium-low. Take pan off of
heat and pour in rum & lemon juice; place back on heat
and saute' for 5 minutes. (Caution: the rum
may/will flame up).
Variation:
Another way to fry them is with a coating
of potato chips. first dipping fish in a egg & milk mixture,
then dip in crushed potato chips, making sure
fish are well coated with potato chips.
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Red
Snapper with Fennel and Cream
by: Chef Norm
Yield: 2 servings
4 tblspn
Butter, unsalted
1 sm
Onion; peeled & thin sliced
1 clove
Garlic, finely minced
1
Fennel bulb; thinly sliced
1/2 cup
Heavy cream
1 tspn
Vinegar, red wine
1/4 tspn
Fennel seeds
3 tblspn
Olive oil
2 (8oz ea)
Red snapper fillets
Melted unsalted butter for -basting fish
Salt & fresh ground black pepper
1/2 lb
Penne pasta
Melt butter in medium skillet over medium heat.
Add onion & fennel. Saute' for about 8 minutes,
or until fennel is tender, stirring occasionally.
Add garlic and saute' 2 more minutes. Stir in cream,
vinegar, & fennel seeds. Set aside. Heat
olive oil on griddle or in wide cast iron skillet. Fry snapper,
starting skin side down, for 3 minutes on
each side, basting with small amount of butter.
Season with salt & pepper to taste. Cook
pasta according to directions on package.
Place pasta on bottom of heated plates, place
fillets on top of pasta & cover with fennel cream sauce.
Serve immediately.
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Baked
Oysters with Champagne Sauce
Yields: 6, but not at my house
5 doz. oysters, opened and on the half shell
1 sm. onion chopped fine
150 ml. champagne
50 ml fish stock
300 ml cream
salt & pepper
Preheat oven to 200C. Saute the onion with a dab of butter over med.
heat. Add the champagne
and reduce over a high heat til 1/4 the volume. Add fish stock and
reduce the same again. Add
cream bring to boil then simmer gently for 5 mins. Season to taste
and strain the sauce. Place
oysters on a baking tray, heat in oven for 3 mins. They should be
hot but still moist and plump.
Arrange 10 oysters on each of 6 plates & ladle the sauce over
them. Garnish with chives or chervil.
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Trout
Sauteed in Walnut Oil
by: Chef Norm
1/2 cup
walnuts - crushed
4 (8oz ea)
trout fillets
all purpose flour (to dust fish)
salt and pepper
2 tblspn
walnut oil
2 tblspns
sherry - OR red wine vinegar
1 clove
garlic, minced
1 pinch
dried thyme
Toast the nuts in a dry skillet over medium
heat, shaking the pan often, for about 5 minutes. Set aside.
Wipe the skillet with paper towels. Dust the
fish fillets with flour and shake off the excess.
Heat just enough oil to film generously the
bottom of the skillet. Saute' garlic until translucent, remove
garlic with a slotted spoon but not the oil.
Add the fish, season with thyme, salt and pepper, and cook
over medium heat until pale gold on both sides,
turning once. Remove the fish to a warm dish. Pour the
vinegar into the pan, stirring to melt any
browned bits, add the toasted nuts and spoon evenly over the fish.
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Roasted
Trout with Bacon
by: Chef Norm
1/3 cup
worcestershire sauce
2 tblspn
minced onion
1 tblspn
lemon juice
1/2 tspn
black pepper
1/2 tspn
thyme, dried
1 tspn
salt
1 tspn
minced garlic
9 strips
bacon
3 (1 1/2lb. ea)
dressed Trout
Combine all ingredients except fish and bacon;
mix well. Brush worcestershire sauce mixture inside
and out of fish. Place fish in a buttered
baking dish. Score skin with a sharp knife in two or three
places and top with bacon strips. Bake in
preheated oven set at 350 and bake for 10 minutes or until
fish flakes when stabbed with a fork. Baste
often with pan juices during baking. Makes 6 large servings.
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Rainbow
Trout with Herb Stuffing
by: Chef Norm
1 tspn
salt
6 (1 1/2lb. ea)
dressed trout
1 cup
fresh bread cubes
1/4 cup
butter
1 cup
sliced onions
1 cloves
garlic, minced
1/2 lb
button mushrooms, sliced
1/4 cup
parsley, chopped
3 tspn
lemon juice
1/2 tspn
marjoram
3 tblspn
pimento, chopped (optional)
Sprinkled salt over inside and outside of trout.
Saute' bread in butter until brown. Stir often.
Add onions and mushrooms, cook until mushrooms
are tender. Add garlic and cook until garlic is
slightly brown but not burnt. Stir in parsley,
lemon juice, marjoram and dash of salt. Stuff fish with mixture.
Place in greased baking dish and bake at 350
degrees for 25 to 30 minutes. Serve garnished with pimento.
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Fishhouse
Barbeque
by: Chef Norm
15 oz can
tomato sauce
1/2 cup
white wine
4 Tbspn
melted butter
2 Tbspn
lemon juice
2 Tbspn
green onion, chopped
1 clove
garlic, minced
1 tspn
salad herbs, chopped
1/2 tspn
salt
1/8 tspn
Tabasco
6 whole
dressed trout (brook or lake)
In a small saucepan, combine tomato sauce,
wine, butter, lemon juice, green onion, garlic, salad herbs,
salt, and Tabasco and simmer for 10-15 minutes.
Grill fish over hot coals for 10 minutes each side.
(Add soaked hickory, apple or cherry wood
chips to the fire for smoked flavor.) I prefer apple myself.
Brush both sides with sauce during last few
minutes of grilling. Serve with remaining sauce on the side.
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Trout
Meunuire by:
Chef Norm
1/4 c butter
1 Tbsp Worcestershire
1/4 c green onion tops, chopped
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne
2 lb trout fillets
Combine butter, Worcestershire, green onion
tops, lemon juice, garlic powder, salt, and cayenne in a
2 cup measure. Microcook on HIGH 1 minute.
Pour over fish. Cover with wax paper. Microcook on
HIGH 5-6 minutes, turning dish once as it
cooks. Serves 4.
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Trout amandine
1/2 c slivered almonds
1/2 c butter
1 lb trout fillets
1/2 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
1 tsp fresh chopped parsley
1 Tbsp lemon juice
In 8 inch dish, place almonds and butter. Microcook uncovered on
HIGH 5
minutes, until almonds and butter are golden brown. Remove almonds
and
set aside.
Place fish in butter, turning to coat both sides. Sprinkle with salt,
dill, pepper, parsley and lemon juice. Cover with wax paper and
microcook on HIGH 4 minutes. Uncover, sprinkle with almonds. Microcook
covered on HIGH 1 minute, until fish flakes with a fork. Let stand
4
minutes.
Garnish with lemon wedges, parsley springs and sprinkle of paprika.
Serves 2-3.
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Paella
12
by: Chef Norm
I simply love Paella!! No question
it is at the top of my seafood eating list.
It ranks right up there with
a good old New England Clam Bake.
This is just one of my variations
of Paella. I have 18 different combinations (recipes) and
all have received raves from
friends and family through out the years. Chef Norm
Yield: 4 servings
1/2 cup
Dry white wine
3 tblspn
Saffron threads
2 tblspn
Light Olive oil (not extra virgin, it's too strong)
1 cup
Onion, chopped (1 medium)
2 cloves
Garlic, crushed, minced (add more if you wish, there can never be to much
garlic)
1 cup
Arborio rice
1
Banana pepper, trimmed and cut into strips
1
Red bell pepper, trimmed and cut into strips
1
Yellow bell pepper, trimmed and cut into strips
3 cup
Hot chicken stock, fat skimmed off
6 oz
Chicken breasts, boneless & skinless, cubed
1/2 cup
Squid rings
1/2 lb Med Shrimp,
peeled and deveined
12
Mussels, scrubbed, debearded
12
Littleneck clams, scrubbed
3 oz
Freshwater lobster tails,***
Or
6 oz
Lobster tails cut in half
1/2 cup
Artichoke hearts, canned sliced
1 cup
Frozen peas, thawed (optional)
1 cup
Tomato, chopped (1 medium)
*** Four 3 oz freshwater lobster tails or two
6-oz lobster tails cut in half.
Preheat oven to 350ø.
Put the white wine and saffron threads in a
small bowl and set aside.
Preheat a large, heavy paella or frying
pan for about 1 minute over medium-high heat. Place the
Olive oil in it and saute' the onion for 2
to 3 minutes, until limp. Add the garlic and cook 1 more minute.
Add the rice and saute' it for about
1 minute, until golden. Add the wine and saffron and stir until the
liquid is completely absorbed. Stir in the
peppers. Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
Keep the stock over low heat. When only 1/2 cup of the chicken stock remains
to be added, stir
in the chicken. With the last addition of
stock, stir in the squid and shrimp. Turn the burner off. Cover.
The rice should be tender in a minute or so.
Stand the mussels and clams upright in the
rice mixture, joint down. Tuck the lobster tails into the rice,
shell down. Transfer the pan to the oven and
bake until the mussel and clam shells open, 8 to 10 minutes.
Scatter the artichoke, peas, and tomato over
the paella and bake for 2 to 3 minutes more.
Place the paella in the center of the dinner
table and allow the guests to serve themselves.
In this beautiful dish jet-black mussels, pale
gray clams, and vibrant red lobster tails lie on a bed of
golden saffron rice, surrounded by chopped
tomato and green peas, its flavor enhanced by the addition of squid rings,
garlic and an assortment of peppers.
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Bow
Tie Pasta with Blackened Scallops
Yield: 4 servings
--------------------FOR THE PEPPER SAUCE-------------------------
2 Roasted red bell peppers
1/3 cup Shallot, chopped (2 large)
1 Garlic clove, peel & chop
1 tblspn Sherry vinegar
1/2 cup Seafood stock
2 tblspn Fresh basil, chopped OR
1 tblspn Dried basil
-------------------FOR THE CILANTRO PESTO------------------------
2 tblspn Walnuts, chopped
2 -3 garlic cloves, peeled
1 1/2 cup Fresh cilantro leaves,- (2 bunches)
1/4 cup Seafood stock
3 tblspn Lemon juice, freshly squeeze
----------------THE REST OF THE INGREDIENTS---------------------
8 oz Dried bow tie pasta
16 lg Sea scallops (about 1 pound)
4 tblspn Blackening seasoning
1 tblspn Paprika
1 tspn Dried thyme
Light vegetable oil cooking spray
1/2 Lemon
Bring a large pot of water to a boil over high heat.
In the meantime, make the sauce. Put the roasted peppers, shallots,
garlic, and vinegar in a blender
and puree until smooth. Add 1/2 cup seafood stock and the basil
and mix until blended. Transfer the
mixture to a small saucepan, cover, and warm over the lowest heat
setting.
For the cilantro pesto, put the walnuts, garlic, and cilantro in
the bowl of a food processor. Turn the
machine on and add 1 tablespoon of the seafood stock through the
feed tube. Drizzle in the lemon
juice to form a paste. Transfer the contents of the food processor
to a small mixing bowl and whisk
in another 3 tablespoons of the stock.
When the water comes to a boil, add the pasta to the pot. Cook for
8 to 10 minutes, to desired tenderness.
Drain.
Dust the scallops with the blackening seasoning, paprika, and thyme.
Heat a heavy frying pan for 2 to 3
minutes over medium heat. Spray the pan with vegetable oil. Add
the prepared scallops and sear them
for 2 mintutes on each side. Reduce the heat to low and squeeze
the lemon over the scallops. Cover and
cook for about 5 minutes, until the scallops are firm.
Return the drained pasta to the pot. Over low heat, stir in the
cilantro pesto.
Divide the pasta among 4 bowls. Place 4 scallops on top of each
and pour the pepper sauce over the scallops.
See "Roasting Bell Peppers"
An extravaganza for the eye and the palate, this dish temas spicy
blackened scallops with whimsical bow
tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted
red pepper sauce that's as vibrant as it is pungent.
The seafood stock can be made from fish-flavored bouillon cubes
available in most supermarkets.
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Pasta
in White Clam Sauce
by: Chef Norm
Yield: 4 servings
8 oz
Dried spaghetti
1/2 cup
Dry white wine
1/4 cup
Water
1/3 cup
Shallot, chopped (2 large)
3 cloves Garlic,
peeled and minced
12
Littleneck clams
10 oz Can Baby clams, broth
reserved
1 cup
Low-fat buttermilk
1 tspn
Cornstarch, dissolved in 2 tspn Water
4 tspn
Parmesano cheese, freshly grated
1 tspn
Dried oregano
3 tblspn Chopped
fresh basil
1/8 tspn
Black pepper, ground
1 tspn
Louisiana-style hot sauce (I use Tabasco)
2 tblspn Fresh
parsley, chopped
Bring a large pot of water to a boil over high
heat, add the spaghetti, and cook to desired doneness,
8 to 10 minutes. Drain.
Meanwhile, put the wine, water, shallots,
and garlic in a medium saucepan and bring to a boil over
medium heat. Add the fresh clams, cover, and
continue to cook over medium heat. Remove the
clams when their shells have opened. Stir
the broth from the canned clams into the saucepan.
Cook a few minutes more, until the liquid
is reduced by half.
Reduce the heat to low and whisk in the buttermilk-and-cornstarch
mixture. Cook for about 2
minutes more to thicken, whisking constantly.
Stir in the Parmesan cheese, canned clams, oregano,
basil, pepper, hot sauce, and chopped parsley.
Combine the pasta and the clam sauce in a
warm serving bowl and toss to coat.
Garnish with the cooked clams, in their shells.
A low-fat buttermilk-and-cornstarch mixture
is the key to this pasta's creamy white sauce. Sweet
canned clams provide a pleasing contrast to
the tartness of the buttermilk. The fresh clams served
in thier shells lend visual excitement to
the dish; for added effect, surrand them with slices of red
bell pepper.
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Shrimp
Smorrebrod
by: Chef Norm
Yield: 6 servings
6
Square slices dark rye bread
2 tblspn Butter;
softened
6
Lettuce leaves; washed and dried
3 cup
Small cooked popcorn shrimp (40-50 count)
6 Thin
Cucumber slices
1 cup
Sour cream
1 tblspn Fresh
lemon juice
1 tblspn Garlic
powder
1 tspn
Onion powder
1/2 tspn
Dried dillweed
Salt, black pepper to taste
6
Cherry tomatoes
Spread each bread square with butter. Top each
with a lettuce leaf, shrimp arranged in rows, and a
cucumber slice. Combine remaining ingredients,
except tomatoes. Spoon a little over each sandwich.
Garnish each with a tomato.
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Blackened
Redfish
by: Chef Norm
Yield: 6 servings
----------------------------FISH---------------------------------
6 (8-10oz ea)
Redfish fillets
1 1/2 cup
Butter
-----------------------SEASONING MIX----------------------------
1 tblspn
Paprika
2 1/2 tspn
Coarse Salt
1 tspn
Onion powder
1 tspn
Garlic powder
1 tspn
Cayenne pepper
3/4 tspn
White pepper
3/4 tspn
Black pepper
1/2 tspn
Thyme leaves
1/2 tspn
Oregano leaves
NOTE: Fish fillets (preferably redfish, pompano
or tilefish) should be cut about 1/2 inch thick.
Redfish and pompano are ideal for this method of cooking. If tilefish is
used, you may
have to split the fillets in half horizontally to have proper thickness.
If you can't get any of
these fish, salmon steaks or red snapper fillets can be substituted. In
any case, the fillets
or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high
heat until it is beyond the smoking stage and you see
white ash in the skillet bottom (the skillet
cannot be too hot for this dish), at least 10 minutes.
Thoroughly combine the seasoning mix ingredients
in a small bowl. Dip each fillet in the reserved melted
butter so that both sides are well coated;
then sprinkle seasoning mix generously and evenly on both sides
of the fillets, patting by hand. Place in
the hot skillet and pour 1 teaspoon melted butter on top of each fillet
(being careful, as the butter may flame up).
Cook, uncovered, over the same high heat until the underside
looks charred, about 2 minutes (the time will
vary according to the fillet's thickness and the heat of the skillet).
Turn the fish over and again pour 1 teaspoon
butter on top; cook until fish is done, about 2 minutes more. Repeat with
remaining fillets. Serve each fillet while piping hot.
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Fish
Court Bouillon
by: Chef Norm
3 tblspn
olive oil
4 cup
diced onion
1 cup
celery, chopped
2 cup
parsley, chopped
3/4 cup
bell pepper, chopped
3 cup
green onion, chopped
1 cup
grated carot
1 tblspn
minced garlic
2 tblspn
lemon juice
1 tblspn
soy sauce (low sodium)
2 tblspn
Worcetershire Sauce
1 tblspn
Louisianna Hot Sauce
2 cup
Chablis Wine
6 tblspn
coarse salt
4 lb
fish, chopped
12 cup
water
Pour oil in pan and heat on medium-high heat
until almost smoking. Lower heat and place onion,
celery, peppers, parsley, green onion and
grated carot in and saute' until onion starts to turn clear.
Add garlic and lemon juice and stirr and simmer
some more. Add remaining ingredients except water,
and stirr and simmer some more. Pour just
enough water to cover mixture. Bring to boil, reduce heat
and cover. Simmer for about 30 min.
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Catfish
Etouffee
by: Chef Norm
2 cup
court bouillon (See recipe above)
4 tblspn
chocolate brown roux (a two beer roux ;>))
1 cup
onions, chopped
1 cup
scallions, chopped (including some of the green tops)
1/2 cup
celery, chopped
1/2 cup
bell pepper
1 tspn
minced garlic
1 can (1 lb)
tomatoes, drained
4 cup
cooked white rice
and coarsely chopped 2 lemon slices, 1/4" thick
1 tblspn
worcestershire sauce
1
bay leaf
1/4 tspn
dried thyme
1 tspn
black pepper
2 tspn
salt
2 lb
catfish cut into 1" chunks
1/2 cup
parsley, chopped
If roux is not fresh, warm over low heat stirring
frequently. Add onions, scallions, celery, green pepper
and garlic. Cook 5 min, stirring often, until
soft but not brown. Add court bouillon stirring constantly.
Add tomatoes, lemon, and seasonings. Reduce
heat and simmer, partially covered, 30 min. Add catfish
and parsley, stirr gently to moisten fish
evenly. Simmer partially covered and without stirring, 10 min.
Taste for seasoning. Serve immediately.
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Sauteed
Shrimp Penne In A Fennel Tomato Cream Sauce
by: Chef Norm
1 tblspn
olive oil
2 cloves
garlic -- chopped
1 large
shallot -- chopped
1 pinch
saffron
12 med
shrimp -- peeled and deveined
1/3 cup
dry vermouth
or
1/3 cup
dry white wine
1/2 cup
fresh fennel -- chopped
1/2 cup
heavy cream
salt and pepper to taste
2 cups
penne pasta -- raw
1 tblspn
fresh parsley -- chopped
1 tspn
fresh oregano -- chopped
2 tspn
lemon juice
In a medium skillet over medium heat saute'
garlic, shallots and saffron in olive oil, stirring continuosly
for 2 minutes. Add shrimp while tossing rapidly
an additional 2 minutes - shrimp should be just pink and
still opaque. Remove from heat and add vermouth
or white wine. Remove shrimp from skillet and set aside.
Reduce heat to medium low and return skillet
to heat. Add tomato, oregano and fennel, simmer cover for
eight minutes. Add cream and shrimp, bring
mixture back to a gentle boil, remove from heat and season
to taste. Do not overcook.
Meanwhile cook pasta in boiling salted water
until pasta is al dente. Drain but do not rinse. Toss with sauce, chopped
parsley and lemon juice.
Notes: Serves 4 as an appetizer or 2 as a
main course.
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Seafood
Bouillabaisse by:
Chef Norm
This is my version of this classic dish.
2 tblspns
butter
2 tblspns
olive oil
1/4 cup
flour
1 cup
onion -- chopped
1/2 cup
celery -- chopped
2 clove
garlic -- minced
4 cups
fish, shrimp, lobster, or crab stock (or any combination)
12 oz
canned tomatoes
1/2 cup
dry white wine
1 tblspn
lemon juice
2 tblspns
fresh parsley, chopped
1 whole
bay leaf
1/2 tspn
salt
1/2 tspn
cayenne pepper
1/2 tspn
saffron
2 lbs
fish fillets -- cut in 1-1/2" chunk
1 pint
oysters -- shucked, reserve liquid
1/2 lb
shrimp -- peeled and deveined
1 cup
crab meat
Melt butter with olive oil in a large pot.
Sauté onion, celery, and garlic until vegetables are tender.
Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or whatever stock you like with
reserved oyster liquid slowly. Add stock,
tomatoes, wine, lemon juice, herbs, and seasonings.
Simmer on low heat for 1 hour. Add fish and
cook for 8 to 10 minutes. Add shrimp, oysters, and
crab meat; cook 5 more minutes.
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CRAWFISH
CORNBREAD by:
Chef Norm
1 1/2 cup
Cornmeal
1/2 cup
Cooking oil
1/2 tspn
Baking soda
1 tspn
Salt
1 can
Cream style corn
2 lg
Eggs
1/2 lb
Cheese, grated
1 cup
Onion, chopped
1 clove
Garlic, minced
1 lb
Crawfish tails, chopped
2
Jalapeno peppers -- chopped
Mix all ingredients except crawfish. Blend
until moist. Add crawfish and stir well.
Pour into greased 9x13 baking dish and bake
at 375 degrees for 30 minutes or until golden brown.
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Fresh Salmon
Phyllo Puff
1 sheet
phyllo pastry
vegetable oil
1/4 tspn
curry powder
2 oz
salmon fillet
1 tspn
lemon juice
3 thin
slices ginger
1 small
oyster mushroom
2 thin
slices zucchini
pinch salt
fresh black pepper
Carefully section one sheet paper thin phyllo pastry into 3 pieces.
Brush each section with vegetable oil
and layer together. Sprinkle top sheet with curry and balck pepper.
Place piece of salmon on corner of
sheet. Top salmon with lemon juice, ginger, mushroom, zucchini and
salt. Fold pastry onto triangulas
shape. Bake on wax papered tray in, 400*F. oven for 25 minutes,
till crispy and golden brown.
Serves 1
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SEA
BASS WITH ONION AND CUMIN SAUCE
by: Chef Norm
This simple preparation can be made with any firm white fish.
4 (6oz ea)
sea bass or halibut fillets (1 inch thick)
1/4 cup
fresh lemon juice
1 lb
tomatoes
3 tblspns
vegetable oil
2 lg
onions, cut into 1/4-inch-thick slices
4 cloves
garlic, pressed or finely minced
1 1/2 tspns
ground cumin
1 pinch
chili powder
Place fish in glass baking dish. Pour lemon
juice over. Season with chili powder, salt and pepper.
Chill while preparing sauce. Blanch tomatoes
in pot of boiling water for 20 seconds. Drain. Peel
tomatoes. Cut tomatoes in half; squeeze out
seeds. Chop tomatoes; set aside.
Heat oil in heavy large skillet over medium
heat. Add onions, cover and cook until soft and golden
brown, stirring occasionally, about 10 minutes.
Add garlic and sauté 1 minute. Mix in cumin, then
tomatoes. Simmer sauce 5 minutes. Add fish
with lemon juice and simmer until fish is just cooked
through, about 10 minutes. Using slotted spatula,
transfer fish to platter. Boil sauce in skillet
until slightly thickened, about 5 minutes.
Season to taste with salt and pepper.
Spoon sauce over fish. 4 Servings
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RED SNAPPER
VERACRUZANA
Red snapper is the fish of choice in Veracruz, Mexico, where this
dish originated. The combination of
the cinnamon, olives, capers, and peppers gives the sauce heat and
depth.
This is a quick, light dish, good with boiled potatoes and rice.
1 pound onions
(2 medium), chopped
1 tblspn
olive oil
3 cloves
garlic, minced
1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
1 tblspn chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and
chopped
1/8 tspn
cinnamon
2 tblspns capers, chopped
if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime
In a nonstick pan, sauté the onions in hot oil until they
begin to soften and color. When they color,
add the garlic and jalapeño and cook for 30 seconds.
Add the oregano, olives, cinnamon, and capers to the onion mixture
and stir. Squeeze the tomatoes
between your fingers and add, with the bay leaf. Simmer for 10 minutes.
Refrigerate.
To serve, wash the fish and squeeze the lime juice over it. Refrigerate
for no more than 1 hour.
Reheat the sauce slowly. Arrange the fish in a large skillet, spoon
the sauce over it, and cook
according to the Canadian rule: measure the fish at its thickest
part and allow 8 to 10 minutes to the
inch. Remove the bay leaf and serve the fish with its sauce over
boiled potatoes or rice. Serves 4.
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CRISPY
FISH WITH SWEET-AND-SOUR SAUCE
by: Chef Norm
Batter:
1 lb
sea bass fillets, cut into 3/4-inch-wide slices
3 tblspns
cornstarch
1 cup
all purpose flour
4 tblspns
vegetable oil
2 tspns
baking powder
1/2 tblspn
garlic powder
1/2 tspn
onion powder
1/2 tspn
salt
1 cup
water
Sauce:
1 cup
pineapple juice
6 tblspns
sugar
1/4 cup
red wine vinegar
1/4 tspn
hot pepper sauce (such as Tabasco)
1/8 tspn
salt
1 tspn
grated peeled fresh ginger
1 tspn
grated lemon peel
1
red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)
Toss fish pieces with 2 tablespoons cornstarch
in medium bowl to coat. Mix flour, 3 tablespoons oil,
baking powder, garlic powder, onion powder
and 1/2 teaspoon salt in small bowl. gradually add water,
whisking until batter is smooth. Pour batter
over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple
juice, sugar, vinegar, hot pepper sauce and 1/8
teaspoon salt in small bowl to blend. Heat
remaining 1 tablespoon oil in heavy medium skillet over
medium-high heat. Add ginger and lemon peel
and stir-fry until fragrant, about 30 seconds. Add bell
pepper and stir-fry just to heat through,
about 30 seconds. Add pineapple juice mixture and cook
until sauce is thick and clear, stirring constantly,
about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan
to 375°F. Add batter-coated fish pieces to oil in
batches and fry until crisp and golden, about
4 minutes. Using slotted spoon, transfer fish to paper
towel-lined dish and drain. Reheat oil if
necessary between batches.
Arrange fish on platter. Reheat sauce briefly,
spoon over fish and serve. 4 servings
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BAKED
WHITEFISH WITH TOMATOES AND GARLIC by: Chef Norm
1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tblspn paprika
1 tspn instant chicken bouillon granules
1/2 tspn ground cumin
1/4 tspn saffron (about 10 threads)
1/2 tspn ground pepper
3 cups (about) water
Spread cilantro evenly over bottom of heavy
Dutch oven, Sprinkle with garlic; arrange tomatoes over.
Set fish atop tomatoes. Whisk oil, paprika,
bouillon granules, cumin, saffron and pepper to blend in small
bowl. Pour over fish. Add enough water to
pot to reach bottom of fish. Bring water to boil over high heat.
Cover pot, reduce heat to medium-low and simmer
until fish is just cooked through, about 10 minutes.
Using large spatula, transfer fish and vegetables
to platter. Spoon some cooking liquid over and serve.
4 Servings
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GRANDFATHER'S
CIOPPINO
1/3 cup olive oil
2 large onions, chopped
1 cup minced celery
1/3 cup chopped fresh parsley
2 tablespoons minced garlic
2 cups canned crushed tomatoes with added puree
1 28-ounce can diced tomatoes
1 cup dry red wine
1 tablespoon red wine vinegar
2 6 1/2-ounce cans chopped clams with juices
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 small bay leaf
1/2 teaspoon dried crushed red pepper
Pinch of ground allspice
Pinch of ground cinnamon
2 cups water
1 cup white wine
12 cherrystone clams, scrubbed
1 1/4 pounds cooked crabmeat
1 pound sea bass, cut into 1-inch pieces
8 ounces medium shrimp, peeled, deveined
Heat oil in heavy large pot over medium-high heat. Add onions, celery,
parsley and garlic; sauté until tender, about 8 minutes.
Add crushed
tomatoes and diced tomatoes with their juices; simmer 10 minutes.
Add
red wine, red wine vinegar, canned clams with juices, rosemary,
thyme,
oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer
30
minutes.
Add water, white wine and cherrystone clams to stew. Simmer until
clams
open, about 10 minutes (discard any clams that do not open). Add
crabmeat, sea bass and shrimp and simmer until fish and shrimp are
cooked through, about 5 minutes. Ladle into large bowls and serve.
Serves 6.
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THAI FISH CURRY
The mild spice paste is also great used as a base for chicken and shrimp curries.
1/3 cup finely chopped onion
2 tablespoons minced fresh cilantro stems
2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
3 large garlic cloves, halved
3/4 teaspoon dried crushed red pepper
1 tablespoon vegetable oil
3/4 pound 1 1/2-inch-thick sea bass fillets, cut into 3-inch pieces
1 cup canned unsweetened coconut milk
2/3 cup bottled clam juice
Minced fresh cilantro
Freshly cooked rice
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)
Heat oil in medium nonstick skillet over medium-high heat. Add 2
rounded tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes,
turning occasionally with tongs. Add coconut milk and clam juice and simmer
until fish is cooked through, turning occasionally, about 6 minutes. Transfer
fish to plate. Boil liquid until reduced to thick
sauce, about 8 minutes. Season with salt. Return fish to sauce and
heat through. Sprinkle with cilantro. Serve over rice. 2 Servings
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ROASTED
SEA BASS PROVENCALE by: Chef Norm
Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish.
1/4 cup
chopped drained oil-packed sun-dried tomatoes, 2 tblspns oil reserved
2 tblspns
drained capers
1 tblspn
chopped garlic
1 tblspn
minced fresh thyme or 1 1/2 tspns dried
1/2 cup
dry white wine
5 med
mushrooms, sliced
1/2 cup
bottled clam juice
4 (6-7oz)
sea bass fillets
salt and pepper to taste
Preheat oven to 450°F. Heat 2 tblspns reserved
oil in heavy large ovenproof skillet over medium-high heat.
Add tomatoes, capers, mushrooms, garlic and
thyme and stir 1 minute. Add wine and clam juice and boil until
liquid is reduced almost to glaze, about 3
minutes.
Sprinkle fish with salt and pepper. Add to
skillet; turn to coat with sauce. Place skillet in oven. Roast fish until
just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
Makes 4 servings.
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GRILLED
SEA BASS WITH TOMATOES AND HERB CREAM SAUCE by: Chef Norm
4 tblspns
minced shallots
4 tblspns
fresh lemon juice
1 tblspn
white wine vinegar
1 cup
whipping cream
2 tspns
minced fresh thyme
1 1/2 cups
diced seeded plum tomatoes
1/3 cup
plus 1 tblspn olive oil
2 tblspns
minced fresh basil
1 clove
garlic, minced
1 1/2 tblspns
minced fresh oregano
1 1/2 tblspns
minced fresh tarragon
4 (6-oz)
sea bass fillets
Combine 2 tablespoons shallots, 2 tablespoons
lemon juice and vinegar in heavy small saucepan.
Reduce until almost no liquid remains in saucepan,
about 5 minutes. Add cream, and thyme; simmer
until reduced to sauce consistency, about
6 minutes. Season with salt and pepper.
(Can be made 6 hours ahead. Cover; chill.)
Combine tomatoes, 1/3 cup oil, basil, garlic,
oregano, tarragon, 2 tablespoons shallots and 2 tablespoons
lemon juice in medium bowl. Season with salt
and pepper. Cover and let stand 1 hour at room temperature.
Prepare barbecue or preheat broiler. Brush
fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil
fish until opaque in center, about 4 minutes per side. Divide fish among
plates.
Bring sauce to simmer; spoon around fish.
Top fish with tomato mixture; serve.
Makes 4 servings.
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SEA
BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE by: Chef
Norm
2 tblspns
(1/4 stick) butter
2 tblspns
plus 1/4 cup olive oil
8 cups
thinly sliced leeks (white and pale green parts only)
1 cup
canned low-salt chicken broth
1/4
French-bread baguette (about 2 ounces), sliced, lightly toasted
2 tspns
chopped fresh rosemary or 1 teaspoon dried
2 large
garlic cloves
1 tspn
fresh thyme, chopped
1/2 tspn
salt
1/4 tspn
pepper
6 (6-oz)
sea bass fillets
1/4 cup
plus 1 teaspoon Dijon mustard
2 tblspns
balsamic vinegar
6 medium
red-skinned potatoes
Melt butter with 1 tblspn olive oil in heavy
large skillet over medium heat. Add leeks and chicken broth
to skillet. Cover and simmer until leeks are
tender, about 20 minutes. Uncover skillet and simmer until
mixture thickens, about 5 minutes. Season
with salt and pepper.
Place toasted baguette slices, rosemary, garlic,
thyme, 1/2 tspn salt, 1/4 tspn pepper and 1 tblspn olive
oil in processor. Using on/off turns, process
until moist crumbs form.
Place fish on baking sheet. Sprinkle fish with
salt and pepper. Spread 1/4 cup mustard atop fish, dividing
equally. Sprinkle 2 tblspns breadcrumbs over
each fillet, pressing gently to adhere. (Leeks and fish
can be prepared 6 hours ahead. Cover separately
and refrigerate.)
Whisk vinegar and 1 tspn mustard in small
bowl. Gradually whisk in 1/4 cup olive oil. Season with salt
and pepper. Set vinaigrette aside.
Preheat oven to 400°F. Cook potatoes in
large pot of boiling salted water until potatoes are tender,
about 30 minutes. Drain well.
Meanwhile, bake fish until opaque in center,
about 20 minutes. Rewarm leek mixture in skillet over
medium heat. Slice each potato crosswise into
5 rounds. Arrange potato slices in circle on plates.
Spread 1/6 of leek mixture over potatoes on
each plate. Drizzle with vinaigrette. Place fish atop leek
mixture. Serves 6.
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SEA BASS
WITH ORIENTAL SAUCE
Orange roughy or red snapper would also be delicious in this recipe.
1 tblspn peanut oil
2 (6 to 8oz) sea bass fillets
2 tspns minced peeled fresh ginger
2 cloves garlic, pressed
2 tblspns low-sodium soy sauce
2 tblspns rice wine vinegar
2 tblspns chopped fresh cilantro
1/4 tspn oriental hot sesame oil (optional)
Heat oil in heavy large nonstick skillet over high heat. Add fish
and cook until cooked through, turning
once, about 4 minutes per side. Transfer to plates using slotted
spatula. Add ginger and garlic to same
skillet and sauté over high heat 30 seconds. Remove from
heat. Add soy and vinegar and stir to combine.
Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and
serve. 2 Servings
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CHINESE SEA BASS
The sauce for this dish can also be served over chicken, or even shrimp or scallops.
3/4 cup canned low-salt chicken broth
1 tblspn cornstarch
1 tblspn oriental sesame oil or vegetable oil
1 tblspn minced garlic
1 tblspn minced peeled fresh ginger
1 1/2 tblspns cider vinegar
4 tspns soy sauce
1 tspn sugar
2 6-ounce sea bass fillets
Cooked rice
Chopped green onion tops
Combine broth and cornstarch in small bowl; stir until cornstarch
dissolves. Heat oil in heavy medium
saucepan over high heat. Add garlic and ginger; stir-fry until fragrant,
about 30 seconds. Add vinegar,
soy sauce, sugar and cornstarch mixture and boil until sauce thickens,
stirring constantly, about 1
minute. Remove from heat. Season sauce with pepper.
Preheat broiler. Brush some sauce over each side of fish fillets.
Broil until just cooked through, about
3 minutes per side. Place fish on plates. Spoon rice alongside;
sprinkle with onion tops. Serve, passing
remaining sauce separately. 2 servings
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GLAZED
SEA BASS WITH GINGER BUTTER SAUCE by: Chef Norm
Sauce
1 cup
dry white wine
1/3 cup
chopped shallots
1/3 cup
thinly sliced fresh ginger
2 cloves garlic,
finely minced
1/2 cup
whipping cream
Fish
6 tblspns
soy sauce
3 tblspns
honey
3 tspns
rice vinegar
1 1/2 tblspns cold
water
1 1/2 tspns
cornstarch
4 (6 to 7 oz)
sea bass fillets
4 tblspns
chilled butter, cut into small pieces
For sauce:
Combine wine, shallots and ginger in heavy
small saucepan over high heat. Boil until liquid is reduced
to 1/4 cup, about 5 minutes. Add cream and
boil until liquid is reduced by half, about 3 minutes. Remove
from heat.
For fish:
Mix soy sauce, honey and rice vinegar in another
heavy small saucepan. Mix water and cornstarch in
small bowl until smooth. Add to soy sauce
mixture. Stir mixture over medium heat until glaze boils and
thickens slightly, about 2 minutes. Remove
from heat. Cool glaze to room temperature. (Sauce and
glaze can be prepared 1 day ahead. Cover separately
and refrigerate.)
Preheat oven to 350°F. Arrange fish on
small baking sheet. Brush with some of glaze. Bake until
opaque in center, about 15 minutes. Remove
from oven. Bring remaining glaze to boil. Spoon glaze
over fish.
Meanwhile, bring sauce to simmer. Remove from
heat. Gradually add butter to sauce, whisking just
until melted. Strain. Season with salt and
pepper.
Spoon sauce onto 4 plates, dividing equally.
Top with fish and serve. 4 Servings
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