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Foil-wrapped
Halibut Fillets with Rosemary Butter
| Four 6-oz
halibut fillets, about 1 inch thick |
Four tsp.
unsalted butter |
| Salt and
freshly ground black pepper |
Four
4-inch rosemary sprigs, plus longer sprigs for garnish |
Preheat the oven
to 450Ð F or a grill to medium-high. Cut four 12-inch sheets of
heavy-duty aluminum foil. Season the fish with salt and pepper.
Place 1/2 teaspoon of butter in the center of each foil sheet.
Lay a fillet on each sheet and top with 1/2 teaspoon of butter
and one 4-inch sprig of rosemary. Enclose the fish in foil,
crimping the edges to form a tight seal. Bake for 10 minutes, or
until the fish is opaque throughout. Transfer the fish to plates
and garnish. Serves 4 Serve with a medium bodied white wine such
as a Sauvignon Blanc or Viognier.
Dilled Grilled Salmon
| 2 C
stemmed, chopped fresh dill |
1 Tbl.
coarsely ground black peppercorns |
| 1/3 C
sugar |
1/2 C dry
white wine |
| 1 tsp. salt |
4 salmon
steaks, about 8 oz. each |
In a large bowl,
thoroughly mix together all the ingredients except the salmon.
With a spatula or your hands, coat both sides of each steak with
the dill mixture, packing all surfaces well. Wrap each steak in
two layers of plastic wrap. Lay on a cookie sheet or plate and
weight down with another cookie sheet or plate and more weight
such as unopened cans of soup. Refrigerate at least overnight,
but 48 hours is recommended.
Remove steaks from refrigerator and scrape away most, but not
all, of the dill mixture. Let steaks sit out for 15-20 minutes.
Place on a grate over gray hot charcoals or a gas fire. Grill 5
minutes. Turn and grill for another 2-3 minutes. Serve
immediately. Serves 4. Serve with a white Bordeaux or California
Sauvignon Blanc.
Squid in Tomato Sauce with Fresh
Pasta
(Sauté de
Chipirons aux Pâtes Fraîches)
| Basic
Tomato Sauce: |
Salt and
freshly ground black pepper |
| 2 Tbl.
extra-virgin olive oil |
Pasta: |
| 4 medium
onions, coarsely chopped |
1 lb fresh
squid, cleaned |
| 3 garlic
cloves, coarsely chopped |
4
shallots, finely minced |
| 4 lb ripe tomatoes or
3 28-oz cans Italian plum tomatoes |
4 large fresh garlic
cloves, finely minced |
| 1 imported bay leaf |
1 tsp. Herbes de
Provence |
| Handful of fresh herbs
(such as basil, thyme, chervil, flat parsley), stemmed
and minced |
Salt |
| 1/2 tsp. hot red pepper
flakes (optional) |
12 oz fresh
tagliatelle or fettucine |
| Grated zest of 1
orange (optional) |
1/4 C extra-virgin
olive oil |
Heat the oil in a
large skillet over medium heat. Add onions and garlic and cook,
stirring frequently, until soft but not brown. Increase heat to
medium-high and add remaining ingredients. Cook, uncovered,
stirring frequently over medium heat until thick, 30-45 minutes.
Check the seasoning. Press mixture through a fine-mesh sieve or
food mill. Yield: about 1 quart.
Cut squid mantle crosswise into very thin rings. Chop the
tentacles. Set aside. In a small bowl, combine the shallots,
garlic, herbs and hot pepper. Toss gently and set aside. Bring a
large pot of water to a rolling boil. Add salt and pasta. Cook
until just tender. Drain and return pasta to the pan. Add 1 1/2
Cup of the tomato sauce or to taste and toss thoroughly. Keep
warm over very low heat.
Heat oil in a large skillet over high heat until hot but not
smoking. Add garlic and shallot mixture and sauté 1-2 min. Add
squid and sauté until the squid turns white, just 2-3 minutes.
Do not overcook! Arrange the pasta on a large platter. Spoon the
squid on top. Leave the liquid it gives off in the pan. Serves
3-4. Serve with a soft, but hearty red such as an early drinking
Rhone, a Spanish Red, or California Syrah.
Fish Fillets and Vegetables in Foil
| 4 - 8 oz
fillets Tilapia or other firm white fish |
1 small
zucchini or yellow squash, chopped |
| Extra
Virgin Olive Oil |
8 ripe
cherry tomatoes, halved |
| 2 very
small Italian eggplants, chopped |
2 tsp.
lemon and pepper seasoning* |
| 1 red pepper, chopped |
2 Tbl. minced fresh
cilantro |
| 2 potatoes, chopped |
2 Tbl. minced fresh
parsley |
| 1 onion,
chopped |
1 tsp
dried dill leaves |
| 4
mushrooms, cleaned and chopped |
salt |
* If you can’t find lemon
and pepper seasoning, make some using minced lemon peel, coarsely
ground black pepper, minced garlic and some sugar. Preheat oven
to 400 F. Mix together seasoning, cilantro, parsley and dill. Put
aside. Cover potatoes and microwave 2 minutes on high.
Cut 4 pieces of aluminum foil, each about 3 feet long. Fold so
each piece is about 18” long. Lightly rub center area with
oil. Place fillets in center of each. Lightly salt and oil them.
Sprinkle half the herb/spice mixture over the fillets. Scatter
the vegetables over the fillets and the rest of the herb/spice
mixture over the vegetables. Salt lightly and sprinkle with oil.
Fold up foil so the contents of each packet are sealed in. Bake
about 25 minutes. Place each foil packets on a plate and serve
with crusty bread and a salad. Beware of hot steam when opening
packets. Serves 4. Serve with a crisp light white wine such as
Muscadet, Macon or
Sauvignon Blanc.
Grilled
Skewered Seafood with
Dill Mayonnaise
| 1 egg yolk |
6-8 oz
‘ahi or other tuna * |
| 1 tsp
Dijon mustard |
6-8 oz
salmon fillet |
| pinch salt
and pepper |
6-8 oz
swordfish |
| 1/2 C
salad or olive oil or mixed |
6 large
scallops (cut in half if jumbo) |
| 1 Tbl.
chopped fresh dill (or 1 tsp dried) |
3 Tbl.
olive oil |
| 6 wood
skewers (or grill basket) |
salt &
pepper |
| 12 medium
shrimp |
3 Tbl.
chopped fresh dill (1 Tbl. dried) |
In a mixing bowl
or food processor, blend the egg yolk, mustard, salt and pepper.
Whisk or process and very slowly pour in the oil. Add the chopped
dill. Refrigerate and KEEP COLD!
Soak the skewers in water. Peel and devein the shrimp. Cut tuna,
salmon and swordfish into 1 oz pieces. Thread the pieces of
seafood onto the skewers and brush the fish with olive oil.
Sprinkle with salt and pepper, to taste, and with the dill. Grill
over high heat 4-5 minutes on each side. Serve hot with dill
mayonnaise. Serves 5-6. Serve with a Spanish Albariño, a
Sauvignon Blanc, a dry Loire Valley white, a lighter Pinot Noir
or other light red such as a basic Chianti or Valpolicella. (From
Vincent Guerithault, Phoenix, AZ)
* The fish can be changed according to availability or your own
taste.
More
Seafood Recipes
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