Article by Christine Budd
Lobster Roll
Ingredients:
1 1/2 pounds cooked lobster meat approximately 3 1/2 cups, cut into 3/4 inch pieces
1/4 cup mayonnaise
1 1/2 tablespoons lemon juice
1/4 cup celery finely chopped, use the tender inner stalks
1 tablespoon chives thinly sliced, plus more for garnish if desired
Salt and pepper to taste
4 split top hot dog buns
2 tablespoons butter softened
Directions:
Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.
Scalloped Oysters
Ingredients:
½ cup bread crumbs
25 buttery round crackers, crumbled
½ cup melted butter
1 pint shucked oysters, drained with liquid reserved
1 pinch salt and ground black pepper to taste
2 tablespoons milk
Directions:
Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
Bake at 450 degrees F (230 degrees C) for 30 minutes.
Sheet Pan Lemon Herb Tuna Steaks and Potatoes
Ingredients:
4 ¾-inch thick tuna fillets
6 tablespoons olive oil - divided
Juice of ½ lemon
1 teaspoon salt - divided
½ teaspoon pepper
½ teaspoon dried oregano - divided
½ teaspoon dried thyme - divided
¼ teaspoon dried basil - divided
1 teaspoon garlic powder - divided
1 ½ pounds baby red potatoes - halved
4 tablespoons grated parmesan cheese
Additional lemon slices for garnish - optional
Directions:
Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step.
In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan. Bake for 15 minutes.
After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Notes: For added color, broil at the very end for 1-2 minutes. Garnish with fresh herbs.
Coconut Fish and Tomato Bake
Ingredients:
¾ cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
½ teaspoon ground turmeric
½ teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
½ cup chopped cilantro
4 (6-ounce) fish fillets, such as striped bass, fluke or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil
Directions:
In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.
Pan Seared Rockfish
Ingredients:
8 ounce rockfish (2 fillets)
1 tablespoon flour
Pinch salt, pepper
1 tablespoon olive oil
2 tablespoons butter, divided
1 lemon, juiced
1 tablespoon capers
Small handful fresh herbs such as fresh rosemary, chives or oregano
Directions:
Pat rockfish fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Add fish to the hot pan.
Place the fillets in the pan and cook about 3 minutes. Don’t touch the fillets until they’re ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Flip rockfish and top with butter
Cook fish another 2-3 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again.
Serve fish hot with pan sauce and remaining herbs.
Sheet Pan Shrimp Boil
Ingredients:
For the roasted potatoes:
1 pound baby red or yellow potatoes, halved (or quartered, if large)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and black pepper
For the broiled corn:
4 ears fresh corn, husked, cut into 4 segments
2 tablespoons unsalted butter, softened
For the broiled shrimp:
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon seafood seasoning, such as Old Bay, or cajun seasoning
1 teaspoon ground paprika
½ teaspoon ground cayenne, or to taste
½ teaspoon black pepper
2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
1 lemon, cut into 8 wedges
1 tablespoon chopped fresh parsley leaves (optional)
Directions:
Heat oven to 425 degrees. Place a rack in the center of the oven.
Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.
Prepare the corn: Spread each piece of corn with some of the butter and set aside.
Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.
Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.
Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.
Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.
Piccata-Style Fish Fillets with Thin Pasta and Wilted Spinach
Ingredients:
Salt and pepper
½ pound thin egg pasta or angel hair pasta
4 thin tilapia or snapper fillets
Old Bay Seasoning
½ cup flour
¼ cup cornstarch
2 tablespoons extra-virgin olive oil
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
½ cup white wine
2 lemons
¼ cup drained capers
Handful of flat-leaf parsley, finely chopped
¾ pound fresh spinach, cleaned and trimmed
Freshly grated nutmeg
Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
Meanwhile, pat the fish dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.
In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add 2 tablespoons butter and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 tablespoon EVOO, 1/2 turn of the pan, and the remaining 2 tablespoons butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 teaspoon grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.
Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter. Add the remaining 1/2 tablespoon EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt, pepper and the nutmeg and cook to wilt. Serve the fish with a little pasta and spinach alongside.
Sweet n Spicy Tartar Sauce
Ingredients:
1 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons horseradish
1?½ teaspoons cajun seasoning
1?½ teaspoons lemon juice
¼ teaspoon paprika
Directions:
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
