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.
2 tbsp. butter
1 minced clove of garlic
Salt & black pepper
Juice of 1 lemon
2 tbsp. olive
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. )
Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.
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.
Place the fish in a serving dish, pour the sauce over it and serve.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
I would serve 3 scallops for an appetizer and 7 for a main course.
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.
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.
They 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.
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.
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.
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.
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.
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
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.
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.
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.