|
Fish
Fillet Provençal
| 3
shallots, finely chopped |
salt
and pepper
|
| 3
ripe tomatoes, peeled, seeded, and coarsely chopped |
2-3
Tbl. chopped fresh parsley |
| 1
garlic clove, finely chopped |
1
lb. steelhead trout or other firm fish fillet |
| 1
Tbl. chopped fresh basil |
good
olive oil |
Preheat
broiler. Sauté shallots in 4 Tbl. olive oil until soft. Add tomatoes, garlic,
basil, salt, pepper, and parsley. Turn heat to low. Brush both sides of fillet
with oil and place skin side up on a double thick piece of aluminum foil.
Broiling time will be 10 minutes per inch of fish measured at the thickest
point. Broil 8-10 inches below heat source for half the broiling time. Remove
fillet from oven, turn over, spoon tomato mixture over, and continue broiling
until done. Serve with saffron rice. Serves 2. This recipe can also be used for
thinner fillets such as flounder. In this case, broil one side only, adding
tomato mixture midway through the broiling time. Add diced vegetables such as
green or yellow squash to the tomato mixture as an option. This recipe is
slightly modified from one by James Beard. Serve this with a light red such as
Pinot Noir or red Burgundy.
Fish Tacos
| 2
Tbl. vegetable oil |
Salt
and freshly ground pepper |
| 1
1/2 pounds skinless meaty fish fillets,
such as snapper, bass, tilefish, or cod,
cut
lengthwise into 1-inch strips |
2
Tbl. unsalted butter |
| 1
small onion, finely chopped |
12
corn tortillas, preferably organic
|
| 2
garlic cloves, minced |
Mild
salsa, lime wedges, shredded
lettuce, diced avocado, tomato,
and onion
|
In
a large nonreactive skillet, warm the oil over moderately high heat. Add the
fish and cook until whitened but still opaque in the center, about 2 minutes per
side. Add the onion and garlic, reduce the heat to moderate and cook, stirring,
until the onion is wilted and the fish breaks into large flakes. Season with
salt and pepper and set aside.
In
a medium skillet, melt 1/2 tsp. butter over moderately high heat. Add 1 tortilla
and flip it to coat with butter. Cook the tortilla until blistered and lightly
toasted, 1 minute per side. Repeat with the remaining butter and tortillas; wrap
the tortillas in foil and place in a warm oven.
Gently
reheat the fish mixture. Transfer it to a serving dish. Put accompaniments in
small bowls, and let guests assemble their own tacos. Serve with yellow rice
with black beans. Serves 4.
Serve with a light, clean, dry white such as a good Pinot Grigio.
Seared Halibut with Spring Herb Vinaigrette & Greens
| 1 1/4 lb. Halibut filet, skin removed,
cut into 4 equal pieces, and seasoned lightly with salt
and pepper |
1/4 cup red wine vinegar
|
| 1 Tbl. chives, chopped |
1 Tbl. sherry vinegar |
| 1 Tbl. tarragon, chopped |
1 Tbl. Dijon mustard |
| 1 Tbl. chervil or Italian parsley,
chopped |
1/2 cup plus 2 Tbl. olive oil |
| 1 Tbl. shallot, chopped |
1/2 lb. mixed salad greens |
Combine herbs, shallot, vinegars, and Dijon
mustard. Whisk in the olive oil slowly by pouring it in a thin
stream. Reserve about 2 Tbsp. of this dressing for the salad
greens. Place the remainder in a small sauce pan, and set aside.
Heat the 2 Tbsp. of olive oil in a large non-stick sauté pan.
Sear the halibut filets until nicely browned, turn them over,
lower the heat to medium, and finish cooking them for another 5
minutes. Gently heat the remaining vinaigrette in the sauce pan,
until warm. Remove from heat.
Dress the salad greens with the reserved vinaigrette, place a
small amount of greens on each plate. Place a piece of halibut on
each plate next to the greens and top with warm vinaigrette.
Serves 4. Serve with a medium-bodied, unoaked, dry white wine
such as a Pinot Blanc, a top Soave, a
top Pinot Grigio/Pinot Gris, or a Sauvignon Blanc.
Pan Stew of Shellfish and Tomatoes
| 2 Tbl.
extra virgin olive oil |
3 large,
ripe yellow or red tomatoes, peeled & cut into
mussel-sized chunks |
| 1-1/2 Tbl.
sliced garlic |
1 Tbl.
finely chopped fresh basil |
| 1-1/2 pounds mussels,
scrubbed and debearded |
1-1/2 tsp. finely
chopped fresh tarragon |
| 1 cup dry white wine |
1-1/2 tsp. finely
chopped fresh flat-leaf parsley |
| Gray salt and ground
black pepper |
2 Tbl. unsalted butter
(optional) |
Heat the oil in a
large sautée pan over medium-high heat until hot. Add the garlic
and sautée briefly until light brown. Add the mussels and wine.
Season with salt and pepper. Stir, then cover and cook until the
mussels begin to open, about 2 minutes. As they open, transfer
them with a slotted spoon to a plate. Discard any that do not
open. Cook the juices over medium-high heat until reduced by
half. Add the tomatoes, and cook quickly until they just begin to
color the juice, about 30 seconds. Do not overcook. Add the herbs
and the butter. When the butter has melted, return the mussels to
the pan with any juices accumulated on the plate. Stir and toss
just to reheat. Serve immediately. Serves 4 as a first course, 2
as a main course. Serve with a crisp, unoaked white wine such as
Grüner Veltliner, Macon, Albariño, or Sauvignon Blanc.
Embarrassingly
Easy Shrimp Kabobs
| 1 1/2 lb.
uncooked large shrimp, shelled and
deveined |
8-10 oz. button
mushrooms, cleaned
and trimmed
|
| 2 red bell
peppers, cut into chunks
|
1/4
cup Italian salad dressing |
On
each of eight metal kabobs, thread shrimp, pepper chunks, and whole
mushrooms, allowing a bit of space between each ingredient. Brush kabobs
with salad dressing and grill or broil 4-6 inches from heat for 2-3
minutes. Turning the kabobs, brush again with salad dressing, and grill
for another 2-3 minutes. Serve with rice and a salad. Serve with a
crisp white wine such as a Vermentino. Serves 4
Sole with Rosemary and Parsley
| 2 + lb. sole or
turbot
|
1 1/2 Tbl.
chopped fresh parsley
|
| 3 Tbl. good
olive oil
|
1
Tbl. chopped fresh rosemary
or
1/2 Tbl. dried |
| 1 1/2 Tbl. fresh
lemon juice
|
salt and pepper
to taste
|
| 3 Tbl. good,
unoaked, flavorful
white wine
|
|
This simple preparation is absolutely delicious! Do
not substitute anything, and do not skimp on the quality of the oil or the wine.
Heat the oven to 350 degrees. Place the fish in a baking dish so the fillets fit
snugly. Prepare a mixture of the olive oil, lemon juice, wine, parsley, and
rosemary. Mix the ingredients and pour over the fish. Sprinkle with salt and
pepper. Bake for 25 minutes or until the fish barely begins to flake. Serves 4.
Serve it with a good Albariño, Sauvignon Blanc, or a light Pinot Noir or red
Burgundy.
Shrimp and Mango
Salad
| 3/4 -1 lb. cooked shrimp
|
4 Tbl. olive oil
|
| 1 large ripe mango, deseeded, peeled, and cubed
|
1 Tbl. water |
| 1/4 cup sliced green onions
|
1-2 Tbl. brown sugar
|
| 1 Tbl. fish sauce or oyster sauce
|
1-2 tsp. minced jalapeño pepper
|
| 2 Tbl. soy or tamari sauce
|
4 cups arugula, spinach, or a mix
|
| Juice of 1 large lime
|
4 small ripe tomatoes, cut into
wedges
|
Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce,
soy or tamari, lime juice, oil, brown sugar, and minced pepper. Pour over
shrimp and mango mixture. Cover and refrigerate for 15-20 minutes. Pour
over greens and garnish with tomatoes. Serves 4 as a first course or 2
with bread as a light supper. Great with a Prosecco
or a lively white such as Vinho Verdhe or Vermentino.
Thai Shrimp Noodle Salad
| 1 lb. medium to jumbo shrimp
|
1/2 C thinly sliced purple cabbage
|
| 3 oz vermicelli glass or rice noodles
|
SALAD DRESSING: |
| 1 C fresh papaya, cut into thin sticks
|
2 Tbl. fish sauce
|
| 3 scallions, cut into thin sticks
|
2 Tbl. fresh lime juice
|
| 1 medium cucumber, cut into thin sticks
|
1 Tbl. brown sugar
|
| 1 C fresh cilantro, lightly chopped
|
2 tsp. chili sauce
|
| up to 1 fresh red chili, seeded & minced
|
1-2 Tbl. olive oil
|
| 1/2 C fresh basil, lightly chopped
|
|
Bring a pot of water to the boil, then remove from heat. Submerge
the noodles and allow to soak (soften). Meanwhile, bring a small pot of water to
boil. Remove shells from shrimp and cook the shrimp 2-3 minutes until pink and
plump. Drain, rinse with cold water, and place in a large mixing bowl. Check the
noodles which should be soft but not soggy. Drain and rinse in cold water. With
scissors cut into shorter lengths and add to the mixing bowl along with
remaining non-dressing ingredients. Mix dressing ingredients in a cup until
sugar dissolves, then pour over the salad. Toss well to combine. Serves 2 as a
main entree or 4 as a side dish.
Serve with a crisp, lively white wine
such as a Grüner Veltliner, a Sancerre (or dry
Sauvignon Blanc), or a Vermentino.
Back to
Seafood Recipes Index
Back to All Recipes
Index
E-Mail:
beekman@conversent.net
Website Design ©Maron Marketing Consultants, Inc.
|
