Category Archives: Seafood

Barramundi

Barramundi

Barramundi
Barramundi is a flakey white fish with a thin easily editable skin. It’s a new-to-the-market type of sea bass from the South Pacific and our imports come mainly from Australia. 
Barramundi
Ingredients:
  • 2 tbsp. butter
  • 1 minced clove of garlic
  • Salt & black pepper
  • Juice of 1 lemon
  • 2 tbsp. olive
  • Barramundi fillet
Melt the butter in a small pan on medium heat. Add the garlic, salt and pepper. Sauté for a few minutes and then add the lemon juice. Stir, remove from heat and set aside.  (This combination of ingredients works  for  lots  of  different  types  of  fish. ) Barramundi

Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.
Barramundi
Heat the oil in a frying pan on medium-high heat. Cook the filet skin side down for 3 minutes to crisp the skin.. Turn it over and cook the other side for 2 minutes.

Barramundi
Place the fish in a serving dish, pour the sauce over it and serve.

Barramundi
Barramundi

 

More on Barramundi here.   

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Shrimp Étouffée

Shrimp Étouffée

Different families have different Étouffée recipes. I got this one from a friend with a Louisiana connection. Ideally, it would have been made with crawfish but they’re not so easy to get on the Upper West Side of Manhattan. Shrimp is a good substitute.
Shrimp Étouffée
Ingredients:
  • 4 teaspoons butter
  • 2 cups Cajun trinity
  • 3 minced garlic cloves
  • 2 tbsp. flour
  • 2 tbsp. tomato paste
  • 1 cup chicken stock
  • 1 tbsp. Panola or Tobassco hot sauce or to taste
  • 2 tbsp. Cajun spice mix
  • Salt and black pepper
  • 1 lb. shrimp, cleaned and shelled
  • 2 scallions, green part choppedShrimp Étouffée
Heat the butter in a large pan and add the trinity. Cook until it’s softens and then add the garlic and cook for another minute. Add the flour, mix and cook for a few minutes then add the tomato paste. Stir and cook for a minute.
Shrimp Étouffée
Stir in the stock and 1 cup of water. Cook on medium until reduced by half. Now add the hot sauce, bay leaf, Cajun spice mix, salt, and black pepper. Raise heat and continue cooking until the sauce thickens.

Add the shrimp, reduce heat, and stir and coat with the sauce. Cook for about 5 minutes, until the shrimp turn pink. Sprinkle the scallions on top and serve with rice.
Shrimp Étouffée

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Seafood Sauce

Seafood Sauce

For this one I used clams, mussels, shrimp and lobster tails. Add what you like, crabs, scallops, octopus, fish filets, etc. It’s important to steam the clams and mussels separate from the sauce. One sandy clam or mussel can ruin a whole pot of sauce.

Seafood Sauce

Ingredients:
  • ¼ cup olive oil
  • Salt, black and red pepper to taste
  • 3 minced garlic cloves
  • ½ tsp. oregano
  • 2 – 28 oz. cans crushed tomatoes
  • 12 little neck clams
  • 18 mussels
  • 1 doz. shrimp cleaned and shelled
  • 2 lobster tails cut into 2 inch pieces
  • 1 lb. linguine
Start a pot of salted water for the linguine.
Lightly sauté the garlic in oil in a pot large enough to hold the sauce and shellfish. Add salt, red, and black pepper to taste and the oregano. Add the crushed tomatoes and bring to a simmer.

The clams and mussels need to be steamed in a separate pot in case any are sandy. Heat one & a half cups of water and add the shellfish. (Clams and mussels take different amounts of time so it’s easier to do them separately.) Cover the pot and let it steam 8 to 12 minutes (until they open). Discard any shellfish that didn’t open. Add the shellfish to the tomatoes sauce and carefully pour the remaining broth into the sauce leaving any sand behind.Seafood Sauce
Seafood Sauce

 

Seafood Sauce

Start to cook the linguine and at the same time add the lobster and shrimp to the sauce. When the pasta is done the sauce will be too. Put the pasta, and shellfish sauce in a serving platter and serve. Please, it’s seafood so no cheese on this sauce.

Seafood Sauce

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Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry

This is a quick recipe and a great way to prepare shrimp. You can make it with 2 cups of any kind of frozen vegetables you like. If you don’t have toasted sesame oil, substitute olive oil.

Shrimp and Vegetable Stir Fry

Ingredients:
  • 1 lb shrimp, peeled and cleaned
  • 5 tbsp. sesame oil, divided
  • Salt
  • ½ onion, diced
  • 2 cups mixed frozen vegetables
  • 1 tbsp. soy sauce
  • 2 minced garlic cloves
  • 2 tbsp. toasted sesame oil
Heat 2 tablespoon of sesame oil in pan over medium heat. Put in the shrimp. season lightly with salt and cook for 1 minute on each side.
Shrimp and Vegetable Stir Fry
Remove the shrimp from the pan and put in the remaining 3 tablespoons of oil.
Add the onion, a pinch of salt and cook for a few minutes  on medium heat until it begins to soften. Add in the vegetables, garlic and soy sauce, toasted sesame oil, and cook about 1 minute.

Shrimp and Vegetable Stir Fry

Return the shrimp and toss until everything is well mixed and the shrimp is completely cooked. Serve with rice.

 

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Swordfish au Poivre

Swordfish au Poivre

I found this recipe in the New York Times a few weeks ago. Steak au Poivre is fairly common but that technique also works with swordfish. Swordfish au Poivre, same recipe, different results.

Swordfish au Poivre

Ingredients:
  • 1 swordfish steak (about 1 lb.)
  • 1 kosher salt
  • 1 ½ tbsp. crushed black peppercorns
  • 2 tbsp. olive oil
  • 1/3 cup finely chopped shallots
  • 2 tbsp. butter
  • ½ cup brandy
  • 2/3 cup heavy cream

Blot dry and lightly salt the swordfish. Apply the pepper to both sides, pressing it into the fish. Heat the oil in a heavy pan and sear the fish on both sides. Remove it to a warn serving dish.

Swordfish au Poivre

Swordfish au Poivre

Swordfish au Poivre

Add the butter to the pan and sauté the shallot for a few minutes. Add the Cognac carefully (it might ignite) and stir until the alcohol burns off. Then add the cream and parsley and stir for a few minutes. Pour the sauce over the fish, cut into portions, and serve.Swordfish au Poivre

 

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Sea Scallops with Brown Butter

Sea Scallops with Brown Butter

sea scallops with brown butter recipe

This is an adaptation of Chef Lomonaco’s sea scallops with brown butter recipe. He was the chef at Windows of the World at the World Trade Center until September 2001.
sea scallops with brown butter
Ingredients:
  • 1 lb.  sea scallops (about 14)
  • Salt and black pepper
  • ¼ cup olive oil
  • 3 tbsp. butter
  • 1 tbsp. finely chopped shallot
  • 2 tbsp. capers
  • Juice of ½ lemon
  • ½ cup chopped parsley
Pat the scallops dry and season with salt and pepper. Heat the oil in a pan on high heat. Sauté the scallops until browned. Don’t crowd the pan.  If the pan isn’t hot enough or too crowded the scallops will over-cook without browning.sea scallops with brown butter
Remove the scallops from the pan and add the butter. When it melts add the shallot and capers. Cook for 2-3 minutes and add the lemon juice and parsley. Return the scallops to the pan and coat with the sauce.sea scallops with brown butter
I would serve 3 scallops for an appetizer and 7 for a main course.

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Whiting Stew Korean Style

Whiting Stew Korean Style

Whiting Stew Korean Style

There’s an H Mart not too far from where we live. That’s a national chain of Korean supermarkets. They have great produce and lots of Korean imports and specialties. We were browsing there when I came across a refrigerated package of ingredients for whiting stew.
Whiting Stew Korean Style
According to the package, the ingredients included onion, scallion, mushroom, radish, red long hot, shrimp, watercress, sauce. There were also scallions, tofu, mussels, calamari, and some other veggies and greens that I didn’t recognize.
Whiting Stew Korean StyleThey gave me some simple instructions on how to prepare it. “Put it in a pot with three cups of water and simmer,” and that’s all I had to do to make Whiting Stew Korean Style. 
Whiting Stew Korean Style
The sauce they included was very spicy. A bit was all that was needed to give the individual servings a nice spark. It was delicious and we’ll make it again.

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Rhode Island Calamari

Rhode Island Calamari

Rhode Island Calamari – I didn’t know there was such a thing. At the Democratic National Convention  last night, during the roll-call Democratic Party chair, Joseph McNamara,  endorsed Joe Biden and praised his state’s official appetizer on a short video. 

Here’s the video (you can skip any ads).

 


If you’d like to try making it here’s a recipe from  King and Prince Seafood.
Rhode Island Calamari
Rhode Island Style Calamari Rings and Tentacles #041250. Mrs. Friday’s. King & Prince Seafood, Brunswick, GA.

If you want to order it in New York, you can go to Café Fiorello near Lincoln Center. They just call it fried calamari on the menu and don’t mention Rhode Island  but the peppers make the difference.

Rhode Island Calamari

 

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Easy Clam Sauce

Easy Clam Sauce

When life gives you lemons, make lemonade. So, when you can’t get fresh clams, use canned. You don’t need fresh clams for this one. Clam sauce and linguine traditionally go together but if you can’t get linguine use whatever pasta you like.

Easy Clam Sauce

Ingredients:
¼ cup olive oil and more for drizzling
3 cloves of garlic, sliced
Salt, black and red pepper
1 can of clams
1 bottle of clam broth
½ half cup of chopped parsley divided
1 lb. linguine
Put up a pot of salted water for the pasta. You can make the sauce as the linguine cooks.

Heat the oil in another pot on medium heat and add the garlic, salt and pepper. Give the garlic a few minutes to flavor the oil. Strain the canned clams, saving the liquid and add them to the pot. Sauté for a few minutes, add half the parsley and the liquid from the canned clams and the bottle of clam broth. Let it simmer for a few minutes.Easy Clam Sauce
When the pasta is almost done add it to the pot with the sauce to finish cooking. Remove it to a serving dish, sprinkle with the rest of the chopped parsley and drizzle it with some olive oil. Most Italians agree that’s it’s a mortal sin to put cheese on seafood.

Easy Clam Sauce

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Cajun Shrimp

Cajun Shrimp

Whenever I go to New Orleans I over eat. It’s that combination of ingredients that you get in NOLA classic dishes that can’t be beat. With Cajun spice, shrimp and green onions this one really comes together.

 Cajun Shrimp

Ingredients:
  1. ¼ cup soy sauce
  2. 3 tbsps. olive oil
  3. 1 tbsp. Worcestershire sauce
  4. 1 tbsp. brown mustard
  5. 1 tsp. Cajun spice mix
  6. 2 tbsps. brown sugar
  7. 2 minced garlic cloves
  8. 2 tbsps. butter
  9. 1 lb. medium shrimp, peeled and deveined
  10. Salt & black pepper
  11. sliced green onions
Thoroughly mix the first 7 ingredients in a bowl.
Melt the butter in a pan over medium heat. Add the sauce and blend with the butter for a few minutes.

 Cajun Shrimp

Add the shrimp to the pan. Cook and stir for about 5 minutes until the shrimp are done. Check for seasoning and add salt and pepper is needed. Soy sauce can be salty. Cajun Shrimp
We served it with spelt and it also goes well with rice. Add some chopped green onions and a dash of hot sauce.

 Cajun Shrimp


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