Fresh From The Sea

Lemon Shrimp Kabobs

Ingredients:

2 pounds large shrimp, peeled and deveined

2 red bell peppers

1 purple onion, cut into 1-inch cubes

2 zucchini, cut into 1-inch rounds

4 garlic cloves, minced

2 cups parsley, chopped

1 lemon, juice and zest

3 Tbsp olive oil

1 tsp cumin

1 tsp coriander

Salt and pepper, to taste

Instructions:

1. Combine all ingredients in a large plastic bad and marinate for 20 minutes.  Alternately thread shrimp and vegetables on 6-8 skewers. 

2. Grill skewers covered for 5-6 minutes on medium-high heat, turning frequently.

3. Serve immediately.

Yield:  6-7 servings

Seared Tuna with Pineapple-Mango Salsa

Ingredients:

Lemon Butter Sauce:

¼ cup unsalted butter

1 Tbsp sugar

2 Tbsp lemon juice

Salsa:

1 cup diced fresh mango

1 cup diced fresh pineapple

½ cup finely chopped red onion

½ cup finely chopped red bell pepper

¼ cup chopped cilantro

1 tsp sugar

½ cup dry white wine

6 (4-6 ounce) tuna fillets

Instructions:

1. To make lemon butter sauce, place a small saucepan over low heat.  Add the butter and stir until melted. Add the sugar and stir until dissolved.  Stir in the lemon juice and zest, and then stir constantly for 2-3 minutes, until the sauce begins to thicken. 

2. To make the salsa, combine the mango, pineapple, onion, bell pepper, cilantro, sugar and wine and mix thoroughly.  Cover and refrigerate for at least 1 hour to allow the flavors to blend.

3. Preheat a grill or place a grill pan over medium-high heat.  Sear the fish on all sides for a total cooking time of 3-5 minutes, until rare or medium rare.  For serving, drizzle fish with lemon butter sauce and top with salsa.

Yield:  6 servings

4 (4-ounce) halibut fillets, skinless
4 tsp Dijon mustard
4 slices Swiss cheese
2 slices honey-baked ham, thinly sliced
4 tsp mayonnaise
¼ cup Panko breadcrumbs


Instructions:
Preheat oven to 450 degrees.
Cut fish fillet horizontally in half, through middle, leaving one sides connected.
Open up fillet and spread mustard over inside, layer with ham and cheese slices.  Close fish
Spread top of fish with mayo and sprinkle with breadcrumbs.  Bake uncovered for 15 minutes or until fish reaches internal temperature of 145 degrees.  
Yield:  4 servings

Monkfish Tikka Kebobs

Ingredients:

1 pound monkfish, cut into cubes

1 cup plain Greek yogurt

3 cloves garlic, crushed

1 tsp ground ginger

1 Tbsp lime juice, about half a lime

1 tsp chili powder

½ tsp turmeric

½ tsp garam masala

Salt, to taste

Mint and cilantro, to garnish

6-inch wooden skewers, presoaked in water

Instructions:

1. Thread the fish onto parallel wooden skewers. 

2. In a bowl, mix the yogurt, garlic, ginger, lime juice, chili powder, turmeric, garam masala and pour over the monkfish.  Cover and let fish marinade for 30 minutes.  

3. Heat the cast iron grill pan, and drizzle with olive oil.  Grill the monkfish skewers for 3-4 minutes on each side, or until cooked through and charred a little on the outside.

Yield: 2 kebobs per person, 4- 6 servings

Nectarines and Peaches with Lavender Syrup

Ingredients:

½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided

Instructions:

1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

Garlic Butter Rainbow Trout

Ingredients:
1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional

 

Instructions:

1. Preheat oven to 375 degrees.
2. Cut two sheets of foil.  It has to be big enough to wrap the trout.
3. Cover the baking sheet with the aluminum foil and place the trout in the center.
4. Fold up all 4 sides of the foil, then season the trout with salt and pepper.  Drizzle the melted butter over the trout until evenly coated.
5. Top with minced garlic and fresh dill.  Fold the sides of the foil over the trout.  Cover the fish completely.

Bake for about 13 minutes or until the fish flakes easily with a fork.  Open the foil and broil for 2-3 minutes for a golden color

Grilled Scallop and Avocado Salad

Ingredients:

1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika

1 orange, juiced

2 limes, juiced

1 medium garlic clove, minced

¾ cup extra-virgin olive oil

Pinch sea salt and freshly ground black pepper

12 large sea scallops

2 avocados, halved, pitted and flesh cut into quarters

2 Tbsp sugar

6 cups mixed baby greens

1 red grapefruit, peeled and segmented

Instructions:

1. To make the marinade, place the achiote paste (or smoked paprika), orange and lime juice, garlic, oil, salt and pepper in a medium bowl and whisk until smooth.  Reserve ¼ cup of the marinade in a small bowl.
2. Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels.  Discard the marinade.  Coat a large heavy skillet with olive oil and put over medium-high heat.  Add the scallops in a single layer.  Cook until golden on 1 side, about 2 minutes, depending on size.  Turn and brown on the other side, another 2 minutes.  Drain on paper towels and set aside to cool slightly.
3. Coat the bottom of a small, nonstick skillet over medium heat, with olive oil.  Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.  Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.  Turn gently and cook for another 30 seconds.  Remove to a plate and set aside. 
4. Put the baby lettuce in a bowl with half of the grapefruit segments.  Add the reserved ¼ cup of marinade and toss until coated.
5. To serve, put the dressed lettuce on individual lettuce plates.  Top with the caramelized avocados, remaining grapefruit segments and scallops.  Serve additional vinaigrette on the side.

Yield: 6 servings

Salmon with Walnut Slaw

Ingredients:

Marinade:

3 Tbsp sweet chili sauce

3 Tbsp teriyaki sauce

1½ Tbsp rice vinegar

4 (4-6 ounce) salmon filets

Slaw:

1 cup shredded purple cabbage

1 cup coarsely shredded carrots

2 medium green onions, sliced

¾ cup coarsely chopped and toasted walnuts, divided

Fresh cilantro leaves, torn

Instructions:

1. In a shallow dish, stir together chili sauce, teriyaki sauce and vinegar.  Set aside 2 Tbsp.
2. Place salmon is a dish skin side up and let marinate for 30 minutes.
3. For the slaw, toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
4. Over medium to high heat, grill salmon for 3-5 minutes on each side until cooked to your preference.  Transfer to a platter and top with cabbage mixture.  Sprinkle with remaining walnuts and cilantro leaves.

Yield:  4 servings