Category Archives: Seafood

Seafood, Vegetarian

Scallops with Lemon Butter Sauce

February 17, 2023 robiulo Leave a comment

Scallops with Lemon Butter Sauce

Some things are too good to go overboard with. Scallops are one of them. They can’t be beat if served with a simple lemon butter sauce.

Ingredients:

6 pats butter
Salt & black pepper
2 sliced garlic cloves
1 lb. large sea scallops
Juice of 1 lemon

Melt butter in a pan over medium heat. Stir in garlic, salt, and pepper and cook for a few seconds.

Add the scallops in a single layer in the pan, cooking and turning until they begin to color. Transfer scallops to a serving platter, reserving butter in the skillet. Whisk in the lemon juice, pour the sauce through a strainer over the scallops, and serve. Don’t strain it if you want the sliced garlic in the sauce.

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Seafood, Vegetarian

Crab Sauce

December 31, 2022 robiulo Leave a comment

Crab Sauce

I got this recipe from an old friend. I personally think crabs are a lot of trouble to eat. It seems to me that it’s too much work cracking those shells for just a tiny bit of meat. Nevertheless, they make a delicious crab sauce.

(You can have your fish market clean the crabs or you can do it yourself.)

Ingredients:

¼ cup olive oil
3 cloves of garlic sliced
Salt, black, and red pepper
6 crabs
2 – 28 oz. cans crushed tomatoes
1 pound spaghetti or linguine

Slowly simmer the garlic in the oil in a pot on low eat or until it begins to color. Discard the garlic and season the oil with salt, black and red pepper. Add the crabs (broken in half) and toss in the oil for 8 minutes.

Add the crushed tomatoes and 1 tomato can full of water. Bring to a boil, lower heat and simmer for 2 hours.

Cook the pasta al dente, add the sauce and crabs and serve.

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Seafood, Vegetarian

Seared Scallops

April 16, 2022 robiulo Leave a comment

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 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

Rince 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.

For 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.

Serve scallops with lemon butter sauce and garnished with parsley.

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Seafood, Vegetarian

Breaded Flounder Filets

November 12, 2021 robiulo Leave a comment

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, Seafood

Pasta cu Anciova

September 30, 2021 robiulo Leave a comment

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.

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.

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.

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.

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Pasta, Seafood, Vegetarian

Tinned Fish

September 21, 2021 robiulo Leave a comment

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.

Adapted from Bon Appétit

Ingredients:

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

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

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.

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.

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Seafood

Thai Sweet and Salty Shrimp

September 3, 2021 robiulo Leave a comment

Thai Sweet and Salty Shrimp

When 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.

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.

Add the peanuts, lime juice, scallions, and red pepper. Stir to combine and serve.

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Seafood, Vegetarian

Mussels with Red or White Sauce

August 11, 2021 robiulo Leave a comment

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 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

Heat 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.

Shake 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.Whisk 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 in Red 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

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.

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.

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Seafood, Sides, Vegetarian

Shrimp Fried Rice

July 23, 2021 robiulo Leave a comment

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.

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.

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.

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.

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Seafood

Lemon Grilled Sword Fish

July 9, 2021 robiulo Leave a comment

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.

Ingredients:

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. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat 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.

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

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Scallops with Lemon Butter Sauce

Some things are too good to go overboard with. Scallops are one of them. They can’t be beat if served with a simple lemon butter sauce.

Ingredients:

Melt butter in a pan over medium heat. Stir in garlic, salt, and pepper and cook for a few seconds.

Crab Sauce

Seared Scallops

Seared Scallops Ingredients:

For 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.

Serve scallops with lemon butter sauce and garnished with parsley.

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:

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.

Pasta cu Anciova

Ingredients:

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.

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.

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.

Tinned Fish

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

Tinned Fish Pasta

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

Ingredients:

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

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.

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.

Thai Sweet and Salty Shrimp

Ingredients:

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.

Add the peanuts, lime juice, scallions, and red pepper. Stir to combine and serve.

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 Sauce

Ingredients:

Heat 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.

Shake 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.

Mussels in Red Sauce

Ingredients:

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.

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.

Shrimp Fried Rice

Ingredients:

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.

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.

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.

Lemon Grilled Sword Fish

Ingredients:

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. Mix well and pour it into a zip lock bag with the fish. Let it stand for 20 minutes.

Heat 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.

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