Article by Christine Budd
Grilled Oysters
Ingredients:
2 cups butter, softened
1/2 cup finely grated parmesan cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 dozen large fresh oysters on the half shell
Directions:
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
CREAMY TUSCAN SHRIMP AND SCALLOPS
Ingredients:
1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach
Directions:
Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
Season with salt and pepper, if desired.
Return shrimp and scallops to skillet and serve topped with cream sauce.
Optional: serve over cooked pasta, if desired.
Roasted Tilefish over Potatoes
Ingredients:
8 tablespoons (1 stick) unsalted butter, melted, plus more for dish
Coarse salt and freshly ground pepper
16 Kalamata olives, pitted
2 pounds Yukon gold potatoes, peeled
2 medium garlic cloves, minced
2 tilefish fillets (12 oz. each)
1/4 cup finely chopped fresh flat-leaf parsley
Directions:
Preheat oven to 450 degrees. Butter a 9-by-13-inch glass or ceramic baking dish. Sprinkle bottom of dish with salt and pepper; set aside. Finely chop 12 olives, and thinly slice remaining 4; reserve separately.
Slice potatoes very thinly (about 1/16 inch thick) with a mandoline or sharp knife. Arrange one-third of potatoes in buttered dish, overlapping slightly. Brush with melted butter; season with salt and pepper. Scatter one-third of garlic and half of the chopped olives on top. Repeat process to make another layer. Top with remaining potatoes; brush with melted butter, and season with salt and pepper. Set aside remaining garlic and butter.
Tightly cover with foil. Roast until potatoes just begin to color, 16 to 18 minutes. Remove foil; roast until edges are pale golden, about 10 minutes more. Meanwhile, skin fillets if necessary; halve crosswise. Stir together reserved garlic and melted butter in a large dish. Dip fillets in mixture; season with salt and pepper.
As soon as potatoes come out of oven, place fillets on top. Roast until fillets are cooked through, about 10 minutes. Scatter olive slices and parsley on top.
FISH SOUP
Ingredients:
1.5 pounds white fish, (such as cod, red snapper, or sea bass), cut into 2-inch pieces
15 pieces of medium-size shrimp
6 tbsp olive oil
1 cup diced yellow onion
½ cup diced carrots
½ cup diced celery
1 tbsp minced garlic
½ cup lightly packed chopped parsley
½ cup dry white wine
14 oz. crushed tomatoes , (unsalted and unseasoned)
2 cups water
8 oz clam juice
½ tsp dried thyme
1 tsp salt or to taste
Directions:
In a large pot, heat the oil over moderate heat. Sauté the onion, celery, and carrots for about 8 minutes.
Add garlic, and keep stirring for about 1 minute.
Add parsley, and keep stirring for about 2 minutes.
Add white wine into the pot; cook until it almost evaporates.
Stir in the clam juice, water, crushed tomatoes, saffron, and thyme. Bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the soup reaches your desired consistency and taste. Adjust seasoning if needed.
Add fish, then shrimp, and cook for about 3 minutes or until fully cooked.
Remove from the heat. Serve with hot sauce and enjoy!
Fish Nuggets with Bang Bang Sauce
Ingredients:
For the Fish Nuggets:
1 1/2 pounds halibut or cod cut into 1 1/2” cubes
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
2 eggs, beaten
1/2 cup flour
For the Bang Bang Sauce:
3/4 cup mayonnaise
1 tablespoon honey
1 tablespoon sriracha
1 tablespoon sweet chili Sauce
1/4 teaspoon garlic powder
Directions:
Preheat the oven to 425 degrees.
Mix the parmesan and breadcrumbs in a bowl.
Add the eggs to another bowl and the flour in a third bowl.
Bread the nuggets first in the flour, shaking off the excess, then into the eggs, letting the excess egg drip off and then last into the breadcrumb/parmesan coating.
Place the nuggets on a baking sheet lined with parchment paper.
Bake in the oven for 8 minutes, then remove from the oven and flip the nuggets over.
Return to the oven and cook another 7-8 minutes until the second side is brown.
While the nuggets are in the oven, mix together the bang bang sauce and serve alongside for dipping.
Brown Sugar Bacon Wrapped Scallops
Ingredients:
4 strips bacon, *approximately - used ½ slice of bacon for each scallop.
2 tbsp butter
1 lb scallops
1 tsp sea salt
1 tsp pepper, fresh cracked
1 tsp garlic powder
3 tbsp brown sugar
1 tsp ginger
Directions:
Pat scallops dry with a paper towel.
In a large pan, start to crisp bacon. Cook bacon until golden brown - but still soft and pliable.
In a small bowl, mix salt, pepper, and garlic and then sprinkle generously over scallops.
Wrap each scallop with ½ bacon strip and secure by pushing a toothpick through the bacon and scallop.
In another small bowl, mix brown sugar and ginger.
Sprinkle brown sugar and ginger mixture all over scallop, but reserve much of the sugar and ging er to sprinkle after the scallops flip once.
Heat butter in large pan until foamy and melted.
Add scallops to pan and cook on medium high heat. Flip after 5-6 minutes, sprinkle with more sugar and ginger, and continue repeating steps until scallops are cooked.
Serve immediately.
Oyster Shooters
Ingredients:
1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
Lemon wedges, for garnish
Directions:
In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.
