Category Archives: Seafood

Seared Scallops

Sea scallops are found in deep, cold ocean waters—up to 200 meters deep—around the world. In the U.S., they are typically caught in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter.

Seared Scallops

Seared Scallops

Seared Scallops Ingredients:
  • 1 tbsp. butter
  • 1 olive oil
  • 1 lb. sea scallops
  • Salt and black pepper
  • 1 tbsp. chopped fresh parsley

For The Lemon Butter Sauce:

  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon & ¼ cup white wine or chicken broth
  • Salt and black pepper
  • 1 tbsp. chopped fresh parsley

Seared ScallopsRince scallops in cold water and dry. Season with salt and black pepper. Add 1 tablespoon each of butter and olive oil in a frying pan over high heat. Working in batches, add scallops to the pan in a single layer and cook, flipping once, until golden brown – about 2-3 minutes per side. Don’t crowd the pan. Set aside and keep warm.

Seared ScallopsFor the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring for about 1 minute. Stir in lemon juice, wine, and parsley. Season with salt and pepper.

Seared ScallopsServe scallops with lemon butter sauce and garnished with parsley.

Seared Scallops

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Breaded Flounder Filets

Breaded Flounder Filets

 

I grew up with a kid named Vinny. We’d eat with each other’s families  often. This was as close as I could come to his grandmother’s recipe for breaded flounder filet. I think I did it justice.
Ingredients:
  • 1 lb founder fillets
  • Salt and black pepper
  • 1 cup flour
  • 2 eggs
  • 2 cups plain breadcrumbs
  • 3 cloves of finely minced garlic
  • 2 tbsp. chopped parsley
  • 1 tsp. oregano
  • Olive oil for frying
  • Lemon for serving
Cut the filets into portion sizes. Season with salt and pepper and set aside to come to room temperature.
Prepare three dishes – one with flour, one with the beaten eggs and one with the breadcrumb mixture containing the garlic, parsley, and oregano.
First dredge the filet in the flour, shaking off any excess. Then coat it with the beaten egg letting any excess drip away. Dredge the filet in the breadcrumbs, pressing it so it sticks. Put the filets aside for 20 minutes to let the coating stick.

Add about ¼ inch of oil to a frying pan and heat to medium. Fry each side until golden brown. Don’t crowd the pan. Drain the filets and paper towels and serve with sliced lemons.

If there’s any egg wash and breadcrumbs left over make a breadcrumb polpette.

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Pasta cu Anciova

 

Pasta cu Anciova

Pasta cu Anciova

Here’s another tinned fish recipe. I think this one might be a family recipe since I’ve never seen anything like it except when my friend Vinnie’s Sicilian grandmother made it. The first time I had it I was in my teens and eating dinner at Vinnie’s . It seemed strange to me then compared to my mother’s tomato sauce.  But as I grew older, I often asked Vinnie’s grandmother to make it. There are some intense flavors here and even if you aren’t crazy about anchovies (anciova in Siciliànu), you should give this a try.
Pasta cu Anciova
Ingredients:
  • 2 tbsp. olive oil
  • 2 cans of anchovies packed in olive oil
  • 4 cloves of garlic thinly sliced
  • Red pepper to taste
  • 1 can of tomato paste
  • 1 ½ cups of water
  • ½ cup chopped parsley divided
  • 1 cup unseasoned toasted breadcrumbs
  • 1 lb. pasta – perciatelli, bucatini,  or spaghetti

Start a pot of water for the pasta.

Heat two tablespoons of olive oil over medium low heat. Empty the cans of anchovies with the oil they’re packed in, into the pan. Add the sliced garlic, stir, and simmer on low for 8 minutes. The anchovies will eventually dissolve so don’t worry about breaking them up.
Pasta cu Anciova

Add the tomato paste, raise the heat, stir and cook for 5 minutes. Add 1 ½ cups of water and half of the parsley, blend, cover and simmer on low for 30 minutes stirring occasionally.
Pasta cu Anciova

While the sauce is simmering cook the pasta until almost done. Using tongs put the pasta in the sauce to finish cooking. Stir in the rest of the parsley and serve. Pass the toasted breadcrumbs to be sprinkled on the pasta.Pasta cu Anciova

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Tinned Fish

Tinned Fish

It’s been around for a long time but suddenly it’s become a thing – tinned fish. When I was growing up if I wanted a snack, I could always open a can of sardines, squid, or tuna. It’s a very old way of preserving food. It doesn’t need to be refrigerated, and isn’t perishable until it’s opened.

Here’s an informative post from Epicurious

The Can of Food That Makes Dinner Parties Delicious, Easy, and Insanely Fast

The easiest dinner party you’ll ever throw is the one where all you do is make a few salads, open a few tins of fish and put out a few baguettes. The reason you aren’t throwing this party already is because you think that tinned fish is cheap, acrid, odorous stuff that you’d never serve to company, much less yourself. But that line of thinking stops now. 

Click logo for full article – 

 


Tinned Fish Pasta

Here’s a recipe that works with almost any type of tinned fish. I used sardines. 

Tinned Fish PastaAdapted from Bon Appétit

Tinned Fish PastaIngredients:
  • 1 cup unseasoned toasted breadcrumbs
  • ¼ cup. olive oil
  • 2 finely chopped garlic cloves
  • 2 cans sardines packed in olive oil
  • 1 tsp. lemon zest
  • 2 tbsp. lemon juice
  • 1 tbsp. chopped capers
  • Salt and black pepper
  • 1 lb. spaghetti or linguini
  • Chopped parsley for serving

Tinned Fish Pasta


Lightly sauté the garlic in olive oil in a small pan until it’s fragrant. Don’t let it brown.Tinned Fish Pasta

Put the garlic and oil it cooked in, sardines, lemon zest and juice, capers, salt, and pepper in a heat proof bowl. Place the bowl on top of a pot of boiling water to gently heat the ingredients. Remove the bowl and cook the pasta in the same boiling water.Tinned Fish Pasta

When the pasta is done add it to the bowl with 1 cup of the pasta water and the parsley. Mix and serve with a sprinkling of the toasted breadcrumbs.Tinned Fish Pasta

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Thai Sweet and Salty Shrimp

Thai Sweet and Salty Shrimp

Thai Sweet and Salty ShrimpWhen I was a little kid shrimp was the only seafood that I would eat. As I got older my tastes broadened but shrimp remained one of my favorites. Here’s a simple and quick recipe that tastes a lot more complicated than it is. I adapted this in the New York Times where they give credit to Kris Yenbamroong and Ali Slagle.

 

Thai Sweet and Salty Shrimp

Ingredients:
  • 1 lb. medium to large cleaned, shelled shrimp
  • Salt and black pepper
  • 1 tbsp. Asian fish sauce or coloratura di alici
  • 1 tbsp. white vinegar
  • 1 tbsp. vegetable oil
  • 1 tbsp. brown sugar
  • 3 tbsp. finely chopped roasted salted peanuts
  • 1 tbsp. lime juice
  • 3 scallions, thinly sliced  green and white
  • Red pepper flakes
Dry the shrimp and sprinkle with salt and black pepper. Mix the fish sauce, vinegar, oil, and brown sugar in a small bowl. Heat a frying pan to medium high and add the mix. When it begins to simmer, add the shrimp, and cook until it begins to color on both sides.Thai Sweet and Salty Shrimp
Add the peanuts, lime juice,  scallions, and red pepper. Stir to combine and serve.
Thai Sweet and Salty Shrimp

Thai Sweet and Salty Shrimp

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Mussels with Red or White Sauce

Mussels with Red or White Sauce

Wash the mussels in cold running water and pull off any of the beard that might be attached to some of them. Discard any mussels that don’t close when tapped.
Either of these recipes can be served as a sauce for linguine or spaghetti but I prefer them  simply with a loaf of good Italian bread.

Mussels in White SauceMussels with Red or White Sauce

Ingredients:
  • 1/3 cup olive oil
  • 1 small shallot diced
  • 2 garlic cloves minced
  • Salt to taste
  • 1 cup dry white wine
  • 2 lbs. cleaned mussels
  • 2 tbsp. butter
  • ½ cup chopped parsley
Mussels with Red or White SauceHeat the olive oil in a large pot over medium heat. Cook the shallot until it’s translucent. Add the garlic and stir and cook for 2 minutes. Add ½ teaspoon of salt. Add the white wine and raise the heat. When it boils add the mussels and cover the pot.
Mussels with Red or White SauceShake the pot and check after 5 minutes. The mussels should be starting to open. Cover and wait until they’re all opened and discard any that didn’t.
Remove them with a slotted spoon to a serving dish leaving the sauce in the pot. Discard any mussels that haven’t opened.Mussels with Red or White SauceWhisk the butter and parsley into the sauce. Check for seasoning and pour the sauce over the mussels and serve. If you’re serving with pasta, add one cup of the pasta cooking water to the sauce.
Mussels with Red or White Sauce

 

Mussels in Red SauceMussels with Red or White Sauce

Ingredients:
  • 1/3 cup olive oil
  • 3 cloves of minced garlic
  • Salt and black, and red pepper to taste
  • ½ cup dry red wine
  • 1 – 28 ounce can of chopped tomatoes
  • 2 lbs. cleaned mussels
  • ¼ cup chopped parsley

Mussels with Red or White Sauce

Heat the olive oil in a large pot over medium heat. Add the garlic and stir and cook for 2 minutes. Add salt, black, and red pepper.

 

Mussels with Red or White Sauce

Add the red wine and tomatoes, and simmer for 30 minutes. Add the mussels, cover the pot and steam for about 15 minutes, shaking the pot or stirring from time to time. When the mussels have opened, stir in the chopped parsley, and serve. Discard any mussels that haven’t opened.

It works with pasta too.Mussels with Red or White Sauce

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Shrimp Fried Rice

Shrimp Fried Rice

This is a fast-cooking recipe so have all the ingredients prepared and ready to add to the pan. In place of, or in addition to the peas and carrots use what ever vegetables you like – broccoli, mushrooms, asparagus. Instead of shrimp try this with a boneless pork chop cut into small pieces. Someday I think I’ll make it with pancetta for a Chinese-Italian fusion.
Shrimp Fried Rice
Ingredients:
  • 6 oz shrimp (small shrimp or large cut small)
  • Salt & black pepper
  • 2 tbsp. peanut or vegetable oil
  • 2 tbsp. toasted sesame oil divided
  • ½ chopped onion
  • ¾ cup peas & carrots
  • 1 large egg
  • 2 cups cooked rice (cold)
  • 1 tbsp. each soy sauce, toasted sesame oil, oyster sauce
  • 3 tbsp. chopped green onion
Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.Shrimp Fried Rice
Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.Shrimp Fried Rice

 

Shrimp Fried Rice
Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined.  Add chopped green onions and serve.Shrimp Fried Rice

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Lemon Grilled Sword Fish

Lemon Grilled Sword Fish

 

Lemon Grilled Sword Fish

This is perfect for an outdoor grill and it works just as well with a grill pan. A few simple ingredients for a marinade and it’s done.

Lemon Grilled Sword FishIngredients:
  • 1 swordfish steak, about 1 lb. and 1 inch thick
  • Salt and black pepper
  • 3 tbsp. olive oil
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. red-wine vinegar
  • A few sprigs of rosemary
  • Red pepper to taste
  • 1 tsp. finely chopped garlic
  • 2 tsp. ground coriander
  • 2 tsp. grated lemon rind
  • 1 whole lemon
Season the fish on both sides with salt and black pepper. In a bowl, add the oil, Worcestershire sauce, vinegar, rosemary, red pepper, garlic, coriander, and lemon rind. Lemon Grilled Sword FishMix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Lemon Grilled Sword FishHeat your charcoal/gas grill or grill pan. Cut the lemon half and place it face down on the grill. Cook the fish 3-4 minutes on each side. Remove to a platter, squeeze the lemon over it and serve.
Lemon Grilled Sword Fish

This recipe was adapted from Pierre Franey’s in the New York Times.

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Shrimp with Chard and Ginger

Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

 

Shrimp with Chard and GingerIngredients:
  • 1 lb. large shrimp
  • ½ tsp. kosher salt for seasoning shrimp
  • 1 bunch chard, washed (about ½ lb.)
  • Olive oil for frying
  • 3 minced garlic cloves
  • 1 thinly sliced hot chili (optional)
  • 1 medium shallot chopped
  • 1 tsp. grated fresh ginger root
  • 2 tsps. Brown sugar
  • 1 tsp. black pepper
  • 2 tsps. white wine or sherry vinegar
Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.
Shrimp with Chard and Ginger
Shrimp with Chard and Ginger
Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.
Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.
Shrimp with Chard and Ginger

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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 oil
  • 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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