Mango Striped Bass- In a skillet large enough for two 1/2 lb. filets of striped bass, heat olive oil to cover pan on medium high heat until hot but not smoking. Fry filets skin-side down until skin is crispy, 2-3 minutes. Add salt, cayenne, to taste. Drizzle a little olive oil on top and put into pre-heated 450-degree oven until filets are cooked through, 7-8 minutes. Top with Stonewall Kitchen Curried Mango sauce, or a dollop on the side. Could subsititute Hot Mango chutney.
Serve with roasted zucchini. Cut zucchini into 1/4″ lengthwise strips. Place on cookie sheet. Drizzle olive oil, season with garlic powder. Bake in 450-degree oven 15 minutes before the fish goes in, and continue to bake with fish until golden brown on top and soft inside.
Seafood StirFry- Today’s fridge has 16 fresh large shrimp, 1/2 lb. swordfish, a bell pepper, oyster mushrooms. On a beautiful day, quick stir fry over rice would be nice.
Shell, devein, clean the shrimp, cut swordfish into cubes. Marinade the swordfish and shrimp in teriyaki, ginger, sesame oil, hot pepper flakes mixture to taste, so sauce just covers the seafood. Refrigerate.
Went to the farm stand and Hadley grass looked gorgeous, so cut some spears. When ready to go, need only 20 minutes. Prepare favorite rice. 10 minutes before it’s done, coat a wok with vegetable oil on high heat. Stir fry the julienned bell pepper, halved mushrooms, asparagus tips first. Add and quickly toss in the shrimp, swordfish and sauce/marinade and stir for 2-3 minutes. Serve veggies, seafood, sauce over the rice.
Fresh mussels and/or little necks, cherrystones, steamed and added never bad.
Succulent Salmon- This is a fool-proof way to cook salmon so that it’s moist and tender every time. You can choose from a myriad of toppings. Make up your own.
Preheat the oven to 200 degrees, bake. Yes, that’s correct. 200 degrees. Drizzle olive oil over the bottom of a shallow oven dish. Place a 1 – 2 lb. salmon filet over olive oil, skin down. I keep the skin on, it peels off easily after it’s done. But you can have the skin removed, so skin-side down. Top with more drizzled olive oil and either:
1) crumbled croutons, butter, lemon slices, capers.
2) dill weed, lemon slices, garlic powder, pepper.
3) soy sauce, sesame oil.
Cook for 45 minutes at 200. It will be moist and flakey. I usually pop it under the broiler until just brown but you don’t have to. Always perfect.
Mad Monkfish- Most fish gets dry with more roasting. Not so with this angler. For 2. Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder. In a heavy skillet, sear them on all sides in olive oil on medium high heat. Add 1/2 cup dry white wine and a couple pats butter. Reduce on medium high heat until liquid is browning. Add juice of 1 lemon, 1/2 cup Cento small diced tomatoes (drained), a little dried basil, 3 tbs. capers. Cover, turn to simmer for 15 minutes. Serve with crostini or pasta. Rasputin would be proud.
6 Minute Shrimp Scampi- Always perfect from the late great Pierre Franey. I make 6-8 shrimp per person. The following assumes 16, so adjust amounts accordingly: Jumbo fresh shrimp, larger the better, peeled, cleaned and deveined. Pat dry. In a medium bowl, toss shrimp with 1/2 cup olive oil, 2 tbs. minced garlic, 1/4 tsp. crushed red pepper flakes, 1/2 tsp. dried crushed oregano. Can also add 3 tbs. coarsely ground croutons, or breadcrumbs. Toss well. Refrigerate covered until ready to cook or, pop them in the broiler right away.
Place coated shrimp on non-stick cookie sheet, not touching. Spoon any leftover olive oil mixture on top of each. Squeeze juice of one fresh lemon over the shrimp. Preheat broiler to high, rack on top level. Broil for 6 minutes. That’s it. Don’t turn. Perfecto. Fan favorite. I usually serve with a side of fresh pasta with sun-dried tomatoes and basil.
RedSnapper WrongWay- Learning from failed detours important, too. Made the mistake of taking the skin off a 1.4 lb. filet of red snapper. Then sautéed it in oil/butter. It lacked moistness and flavor. Keeping the skin on and crisping it well would have likely added flavor. Alfred Portale had two recipes where he sautéed snapper, but skin was left on and finished with a brothy sauce poach.
Last weekend we had red snapper with a thick curried butter sauce at Lure Fishbar in SoHo, NY. It was steamed and so very moist. Delish. That’s the way I will try it next time. Cook and learn.
Wild Salmon Mousseline- A fresh salmon-veggie terrine with butter, lemon, caper sauce. Coat a large plate with olive oil. Put 1 1/2 lbs. wild salmon, skin-side down on it and drizzle olive oil on top with a little ground black pepper and garlic powder. Bake at 200o for 30 minutes. Let cool to room temperature.
In a fry pan, sauté 1 small onion, 2 small peeled zucchinis, chopped into 1/4″ dice. Season with dill weed. Add 1 small roasted pepper, chopped. Cook until soft. Could use another variation for color- sun-dried tomato, fresh peeled tomato, fresh red, yellow pepper. Could eliminate onion and add more zucchini. Let cool to room temperature.
Scoop the salmon off the skin into a large bowl. Pour in the vegetables. Mix together and add 1/2 cup sour cream, 1/2 cup crushed croutons, 1/4 cup chicken or vegetable broth, 1 beaten egg. When all ingredients are well blended, place in a buttered terrine. Cover and refrigerate for at least an hour. Bake at 400o for 30 minutes or more, until set. Remove from oven while you make the sauce.
In a small saucepan, melt 1 stick butter. Stir in juice of one lemon, a handful of capers. Plate salmon mousseline portions with sauce over it.
Lobster Couscous- North Shore Fish store had a sale on cooked meat, couldn’t resist. Melt butter with juice of 2 lemons in saucepan. Proportion butter to lemon up to you. I’m heavier on the lemon. Add chunked lobster meat just to heat. Pour over cooked fluffed couscous tossed with thawed frozen peas and ground white pepper to taste.