In a medium-sized bowl, mix together 2 tbs. plain yogurt; 1/4 tsp. each cardamom, coriander, ginger, turmeric, cayenne; 2 cloves chopped garlic. Clean and devein 16 large shrimp. Pat dry. Add to the bowl and stir into the mixture to coat all shrimp evenly. Cover with Saran wrap and refrigerate for 2 hours or more.
When ready to cook, bring shrimp and marinade to room temp. Put shrimp on paper towels to remove excess marinade. Place shrimp on a cookie sheet so not touching. Preheat oven broiler to hottest temperature. Place shrimp under the broiler on top rack for 6 minutes. Do not turn the shrimp. Take out of oven.
Serve with rice and chutneys.
Brush 2 6-oz. salmon filets, cross-cut, with your favorite Asian sauce. Sesame Ginger Teriyaki is great. Just to lightly coat the outside of the filets. Heat fry pan with a little olive oil to medium hot, place filets in skin-side up. Leave untouched for 4 minutes to get a blackened crust. Turn filets skin-side down for an additional 4 minutes or until medium rare.
Removing the filets with a spatula will leave skin in the pan. Remove the skin from the pan and discard. Fry up some cooked rice and veggies in the drippings. Serve filets and rice topped with lemon juice and a little zest.
Mince together 6 Italian jarred anchovy filets and 1 tbs. capers. 1 to 1 proportion. Set aside.
1 lb. 1″ thick swordfish steak cut into 2 pieces. Pat dry. Sprinkle with ground black pepper and a little garlic powder on both sides. In a non-stick skillet, brown fish for 3-4 minutes. Then flip the fish and add 3-4 tbs. butter. Brown while also basting with the butter for another 3 minutes until cooked through but not overcooked. Remove swordfish from skillet.
In the same pan, on medium heat, add the minced anchovies and capers. Stir. Add a squeeze of lemon and 1 cup dry white wine. Stir and reduce sauce by half.
Put the swordfish steaks back into the pan and warm quickly in the sauce on both sides. Serve the fish with the sauce and top with a little lemon zest.
Clean and devein 8 large shrimp per person. Pat dry. Toss with olive oil to coat. Season with garlic powder, chopped garlic, the more the better, oregano and red pepper flakes to taste. Place on a cookie sheet so not touching. When the oven broiler is hot, place on top rack and broil for 6 minutes. No need to turn.
Prepare couscous with chicken broth 1:1 ratio. Season with dried basil. Add steamed florets of broccoli. Fluff together. Serve with the scampi. Top the couscous with a few teaspoons of tomato bruscetta.
Fresh slightly rare and smooth as silk. Filets of organic salmon best.
Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on the filets.
Preheat oven to 200 degrees. Bake the filets at 200 degrees for 45 minutes.
Serve with green beans and rice.
Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time.
16-18 shrimp. Serves 2.
Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry.
Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp.
Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.
Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning.
Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.
Little Necks Nectar
Serves 4. Figure 1 dozen little necks per person.
In a bowl or glass container, add the following:
A generous half cup of olive oil
1 tsp. ground black pepper
1/2 tsp. red pepper flakes
6 cloves of garlic (3 chopped, 3 mashed)
1/2 cup chopped parsley
3 tbs. UNsalted butter
In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes.
Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.
Concurrently prepare enough linguine to serve 4.
Ladel clams and sauce over the pasta.
Have a crusty bread on hand to sop up extra sauce.
We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.
In a small bowl, whisk together 1 cup plain yogurt, 3 tsp. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste.
Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter, quickly browning on each side, so moist and not overcooked.
Remove from skillet. Cut crosswise into two servings and spoon sauce over cod. Serve with rice and lightly steamed fresh Spring asparagus.
A flat fish native to Northern Europe. It is neither truly sole, nor lemon-flavored. The name is a French derivative which describes the outer scales of the fish and its shallow waters habitat.
Since filets are thin, it cooks very quickly. A cartilage spine splits it and small bones need to be removed. Cut the fish away from the spine to form the 2 filets.
Season with crushed white pepper.
In a non-stick fry pan, melt 3 tbs. butter and add capers to taste.
Place filets in pan and on medium high heat sauté for 2 minutes on each side, basting with the butter sauce.
Turn off heat and add juice of 1 lemon.
Serve filets with the butter caper lemon sauce. Rice and a veg.
Pat dry 2 swordfish steaks and place in a hot non-stick fry pan, no oil.
Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan to a plate.
Turn heat to medium. Add 3 tbs. olive oil, 4-6 sliced green onions/scallions, 4 tbs. capers, 4 tbs. balsamic vinegar, 2 large pats of butter. Sauté for 1 minute.
Add 1 cup dry white wine. Increase heat to medium, stir and reduce by half.
Adjust vinegar for balance and taste.
Place swordfish in the sauce and turn for 30 seconds on each side to heat.
Plate steaks and ladel sauce on top.