Fresh From The Sea

Pan Seared Halibut with Meyer Lemon Caper Sauce

Ingredients:

1 pound fresh halibut, cut into 4 equal portions

4 Tbsp butter, divided

1 Tbsp extra-virgin olive oil

½ tsp kosher salt

Freshly ground black pepper

3-4 slices Meyer lemon

2 tsp finely chopped fresh garlic

¼ cup Chardonnay

2 Tbsp lemon juice

2 Tbsp capers, rinsed and drained

2 Tbsp flat leaf parsley, chopped

Instructions:

1. Heat cast iron skillet over medium heat.  Place 2 Tbsp butter and the olive oil in skillet and once it starts to brown, add the fish top side down.  Sprinkle with salt and pepper.  Cook for 5 minutes, and then gently flip over.

2. Add the lemon slices to the pan as the fish cooks and cook the fish 3-5 more minutes. Check for doneness.  Remove the fish filets to a platter with the cooked lemon slices.

3. Keep the heat at medium and add the garlic and cook one minute.  Add the wine and cook to evaporate.  Then add the lemon juice, capers and parsley.  Cook for a minute then remove from heat and add the remaining 2 Tbsp of butter and stir to make the sauce.

4. Put the fish into the pan along with any liquid from the platter. Bring heat back to medium and drizzle the sauce over the top and cook for 30 second.

5. Serve each portion with a cooked lemon slice and lemon caper sauce.

Yield:  4 servings

Classic Fish Stir-Fry

Ingredients:

1 Tbsp. peanut oil

1 lb. white fish, chopped in bite size chunks

Salt and pepper, to taste

1 cup broccoli, chopped

1 cup carrots, julienned or shredded

1 red bell pepper, chopped

½ cup purple cabbage, shredded

1 green bell pepper, chopped

1 cup snow peas

Serve with steam rice

Garnish with roasted sesame seeds and green onions

For Basic Sauce:

¼ cup soy sauce

½ cup water

1 Tbsp. cornstarch

4-5 Tbsp. honey, to taste

2-4 Tbsp. rice vinegar, to taste

4 Tbsp. crushed pineapple

2 Tbsp. pineapple juice

1 clove garlic, minced

1 tsp. grated ginger

Instructions:

1. Combine sauce ingredients and set aside.

2. Heat peanut oil in wok over high heat until very hot.

3. Pat fish dry.  Add fish to wok and sear quickly until cooked through.  Set aside.

4. Return wok to high heat and add more peanut oil.  Add is veggies and stir fry 3-4 minutes, just until al dente tossing frequently.

5. Add chicken back in the wok; add sauce mixture and cook 2 additional minutes just until sauce thickens. 

6. Serve with steamed rice.  Top with sesame seeds and green onions, Serve immediately.

Yield:  4-6 servings

Steamed Monkfish with Garlic and Ginger

Ingredients:

1 pound monkfish, cut into thin slices

½ Tbsp very finely shredded ginger

1 large garlic clove, shredded

1 tsp sesame oil

1 Tbsp soy sauce

2 green onions, thinly sliced on the diagonal

Steamed rice

Instructions:

1. Lightly season the monkfish with salt .  Arrange the slices in a single layer in a bamboo steamer or over a heatproof serving plate and sprinkle with fresh ginger.

2. Put a trivet or steamer in a wide shallow pan.  Add ½-inch of water and bring to boil. Rest the plate or bamboo steamer on the trivet, cover the pan with a tight-fitting lid and steam for 2-3 minutes, until the fish is almost cooked.

3. Sprinkle the garlic over the fish and cover with lid.  Steam for another minute. 

4. Combine the sesame oil and soy sauce and heat in a small saucepan, or microwave for a few minutes.

5. Remove the fish from the steamer and garnish with the green onions. Drizzle the hot sesame oil and soy mixture over the fish and serve with steamed rice.

Yield: 4 servings

Spicy Shrimp Dip

Ingredients:

2 pounds shrimp, peeled and deveined

1 8-ounce package cream cheese

½ cup mayonnaise

1 cup Thousand Island Dressing

¼ cup green onions, minced

1 small onion, grated

4 tsp Tabasco sauce

1 Tbsp Lawrys’ seasoned salt

1 Tbsp fresh ground horseradish

Instructions:

1. Boil shrimp 3-4 minutes, do not overcook.  Blend softened cream cheese with mayonnaise and salad dressing.  

2. Stir in shrimp, green onions, grated onion, Tabasco, seasoned salt and horseradish.  Serve with crackers or raw vegetables.

Yield:  2 quarts

Halibut with Artichokes

Ingredients:

4 4-ounce halibut filets

Salt and freshly ground pepper, to taste

2 Tbsp extra virgin olive oil

1 garlic clove, minced

2 cups fresh mushrooms, sliced

1 6-ounce jar marinated artichoke hearts, drained

¾ cup dry white wine

2 Tbsp capers, rinsed

Juice of 1 lemon

½ tsp basil

Instructions:

1. Season fish with salt and pepper.  Heat a 10-inch non-stick skillet then add olive oil.  Heat oil until shimmering.  Add the halibut and lightly brown on both sides.  Remove the fish to a plate.

2. Add the garlic and mushrooms to the skillet and sauté until the garlic in fragrant.

3. Stir in the artichokes, wine and capers and simmer until slightly thickened.  

4. Add the fish back in the skillet and cook, covered until fish flakes easily.

5. Sprinkle with lemon juice and basil and serve.

Yield:  4 servings