Sriracha Teriyaki Glazed Salmon

Serves 2.

Cut skinless salmon filets into two serving sized pieces of equal thickness.

In small bowl mix:
1/8 cup sriracha sauce
1/4 cup teriyaki sauce
1 tsp. maple syrup
1 tsp. rice vinegar

Coat each salmon piece with the sauce. Refrigerate for a few hours or overnight.

Bring to room temperature before cooking. Preheat broiler to high about 6 inches from top of oven. Place salmon on a baking pan so pieces are not touching.

Broil for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn.

Serve with green beans, sesame noodles and a great Sancerre.

Happy New Year!

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Hake in Spicy Broth

1 1/2 lb. filet wild Hake fish. Serves 2.

In a medium saucepan, boil 1 box Pacific Chicken Broth. Add 2 each sliced seeded serrano and red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and add the wild hake. Cover. Simmer until flaky, about 10 minutes depending on thickness.

Add 10 halved cherry tomatoes and shaved kernels from 2 cobs of roasted corn. Simmer until heated.

Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonnade finish. A baguette of course to dip into the broth.

Cioppino Estivo

Summer Seafood Stew for Two

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~Tilapia. Vongole. Pomodori. Aglio. Olio. Prezzemolo. Pane. Questo è tutto.~

2 Tilapia filets
2 dozen + Little Neck Clams
1/2 cup fresh American parsley, chopped
1/4 cup olive oil
2 tbs. unsalted butter
2 Garden tomatoes, chopped
1/2 Bell pepper, any color, chopped
1 Jalapeño pepper, sliced and de-seeded
1 cup seafood broth
6+ fresh garlic cloves, minced
Red pepper flakes to taste
Ground black or white pepper to taste
1 Lemon, zest

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Chop 1/2 cup fresh parsley into a large measuring pitcher.

Add 2 tbs. unsalted butter, 6 cloves minced fresh garlic, 1/4 cup olive oil.

In a stock pot heat little neck clams in 2-3 tbs. vegetable oil over medium high heat until they start to open and release nectar.

Add the parsley, butter, olive oil, garlic, red pepper flakes, ground pepper to taste, 1/2 cup broth and stir.

After all clams have opened, 5-6 minutes, remove clams and discard shells and any unopened clams. Reserve clams.

Cut the tilapia into chunks. Add to the pot with chopped tomatoes and another 1/2 cup broth.

Poach until fish is flakey, 2-3 minutes. Don’t overcook.

Add back the clams, take off heat and stir.

Serve in large bowls with chopped bell and sliced jalapeño pepper as garnish.

Top with lemon zest. Dip a baguette. Delizioso.

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Recipe and photos created by Gary F. Levine.

 

Summer Bouillabaisse

After a trip to Florence Farmers Market. Serves 2.

Coarsely chop-

1 large onion red or white
1 large native tomato
1 orange or yellow bell pepper

Brown in a little olive oil in a stock pot. Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams. Season with fresh chopped chives and ground white pepper. Cover with a little water.

Bring to quick boil then cover and simmer for 10 minutes until clams open. Add 1/2 cup blended honeydew or watermelon until smooth. Scoop out clams from shells and discard shells and any unopened clams. Stir.

Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.

Cod Chowdah

If you like thick creamy chowder, this isn’t it. It’s a light yet hearty savory soup. Serves 4.

Peel and cut 3 small potatoes into bite-sized chunks. Finely dice the tender inside end of a small leek, keep half for later.

In a large saucepan, cover potatoes and half the diced leek with vegetable or chicken broth, ground black pepper, and bring to boil. Turn to medium heat and cook uncovered until potatoes are cooked through, but still firm.

Add 3/4 lb. cod, and continue to boil until fish flakes. Add kernels of one cooked cob of corn. Cover and simmer on low heat for 15 minutes.

Remove soup to a large bowl. In the same saucepan, brown the remaining diced leek in 1/4 stick butter. Add the soup back into the saucepan and stir. Bring to boil again, then turn off heat.

When soup is still hot, but no longer boiling, add 2 cups skim milk. Stir. Serve topped with a little paprika and dried chives.

Any fresh firm white fish or clams can be used as well.

Mad Monkfish

Beautiful fresh monkfish loins in season this April. It’s a dense, meaty challenge.

A moist braise is the key. Most fish gets dry with more roasting. Quite the opposite with this angler. Serves 2.

Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder.

In a heavy skillet, sear medaillons on all sides in olive oil on medium high heat. Add 1 finely minced shallot, and 1/4 cup butter. Deglaze with 1/2 cup dry white wine or chicken broth. Reduce to simmer.

Add:

Juice of 1 lemon
1 cup Cento coarsely chopped tomatoes (drained)
A little dried basil and pepperoncini flakes to taste
3 tbs. capers and/or chopped black olives

Cover. Continue to simmer for 15 minutes.

Serve with crostini or pasta. Rasputin would be proud.

Mango Striped Bass

2 filets of striped bass. Heat large skillet with a little olive oil on medium high heat. 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 substitute Hot Mango chutney.