Article by Mary Jock
Pan-Seared Scallops with Chorizo and Corn
12 large sea scallops, side muscle removed
3 ears of corn, husked
3 TBSP extra virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
5 garlic cloves, thinly sliced
1/2 serrano chile, finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup cilantro, chopped
2 TBSP unsalted butter
1 lime, halved
Lime wedges, for serving
Cut kernels from corncobs and place in a medium bowl.
Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
Heat 1 TBSP oil in a medium saucepan over medium heat.
Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes.
Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo) and set chorizo oil aside.
Return chorizo pan to medium heat and add scallions, garlic, chile, 1 TBSP olive oil and 3/4 tsp. salt.
Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes.
Add corn kernels and cook, stirring occasionally until bright yellow and softened, 5–7 minutes.
Remove from heat and let corn mixture cool in pan for 5 minutes.
Gently mix in buttermilk and cilantro.
Taste and season with more salt if needed.
Season scallops generously with salt.
Heat reserved chorizo oil and remaining 1 TBSP olive oil in a large skillet over medium-high heat until just beginning to smoke.
Cook scallops on one side, reducing heat if they are taking on too much color. Move around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
Reduce heat to medium-low and turn scallops over.
Add butter to skillet and baste scallops with butter for 30 seconds.
Transfer scallops to a plate.
Squeeze halved lime over.
Divide corn mixture among plates and arrange scallops on top.
Serve after squeezing lime wedges over scallops.
Baked Bluefish with Potatoes
4 bluefish fillets, skin on
1 1/2 lbs. boiling potatoes
2/3 cup olive oil
2 TBSP garlic, chopped
1/4 cup parsley, chopped
Salt and pepper
Preheat the oven to 450-degrees.
Peel and thinly slice the potatoes.
Mix the potatoes with half the garlic, half the parsley, half the olive oil and a liberal amount of salt and pepper in a 16x10-inch casserole dish.
Arrange the potatoes evenly over the bottom and sides of the dish and place it in the upper 1/3 of the preheated oven. Bake for 15 minutes.
Remove the dish and place the fillets, skin side down, on the potatoes.
Mix the remaining olive oil, garlic and parsley. Pour mixture over the fillets.
Salt and pepper liberally and return the casserole to the oven for 10 minutes.
Remove the dish from the oven and using a spoon, baste the fish and exposed potatoes with some of the oil in dish.
Loosen the browned potatoes from the sides of the dish and replace with unbrowned potatoes from the dish bottom.
Bake 5 minutes more.
Serve piping hot directly from the casserole dish.
Crispy Skin Oven Roasted Sea Bass
1 lb. sea bass fillets, skin on
Juice of 1 lemon
1 TBSP Old Bay seasoning
Line a baking pan with parchment paper.
Squeeze lemon juice onto center of parchment and sprinkle Old Bay into lemon juice.
Place fish on top of lemon juice and Old Bay, skin side up.
Roast in bottom 2/3 of oven for about 20-30 minutes, until fish flesh is moist, but separates.
Move the fish to the top oven shelf and change the oven setting to broil.
Broil the skin 1 to 3 minutes or until the skin is crispy as desired.
Using a spatula, place the fish fillet onto a plate and enjoy.
Bacon-Wrapped Cobia Fillets with Rosemary Caramelized Onions
Rosemary Caramelized Onions
2 TBSP butter
6 medium onions, sliced
2 sprigs fresh rosemary, finely minced
2 TBSP chicken broth
Pinch of sea salt
Bacon-Wrapped Cobia Fillets:
4 cobia fillets
8 slices thick-cut bacon
1/2 tsp. avocado oil
4 cups fresh baby arugula
1 lemon
Melt butter in skillet over medium-low heat.
Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the brown bits from the bottom of the pan.
Add in the rosemary and stir. Cook for another 15 to 20 minutes.
After the onions are brown and caramelized, add chicken broth and a pinch of salt to deglaze the pan.
Scrape the bottom and gently mix.
Set aside the onions in a bowl.
Rinse and dry the cobia fillets.
Lay out bacon strips in pairs with one slightly overlapping the other.
Place each fillet at the end of each pair of bacon strips and tightly wrap the bacon around the fillets tightly enough for the bacon to stay put while cooking, but not so tight that you begin to actually stretch the bacon.
Lightly coat a large skillet or saute pan with avocado oil and heat over medium heat.
Once the pan is hot, place the fillets seam side down in the pan and cook for 7 minutes.
Flip the fillets to the other side using a spatula and cook for another 7 minutes.
Take a couple minutes and carefully brown the other sides of the fillets to get the rest of the bacon crispy before serving. The total cooking time will be approximately 16 to 17 minutes for 1/2-inch thick fillets.
Arrange arugula on plates and divide the caramelized onions over the arugula.
Place one fillet on top of each and squeeze a little lemon juice over the arugula.
Serve immediately.
Lemon-Garlic Penne with Crab
1 lb. crab meat, drained and picked
2 cups uncooked penne pasta
6 garlic cloves, minced
1/4 cup butter, cubed
2 TBSP olive oil
1 can (14.5 oz.) chicken broth
3 TBSP lemon juice
1/2 cup fresh parsley, minced and divided
Lemon wedges
Cook pasta according to package directions.
In a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden. Do not brown!
Add the broth, crab and lemon juice. Bring to a boil.
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until sauce is reduced by half.
Drain pasta and toss with crab sauce and 1/4 cup parsley.
Garnish with lemon wedges and remaining parsley.
Serve.
Linguine with Tuna, Tomatoes and Lemon
1 lb. tuna steak, cut into 1/2-inch dice
2 TBSP pine nuts
1/2 cup dry white wine
1/2 tsp. lemon zest, finely grated
1/2 lb. cherry tomatoes, coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup fennel fronds, coarsely chopped
1/2 tsp. crushed red pepper
1 lb. linguine
Salt and freshly ground pepper
In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes.
Transfer to a medium bowl.
Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 TBSP each of the olive oil and fennel fronds.
Cover and refrigerate for 1 hour.
Heat the remaining 2 TBSP of olive oil in a large, deep skillet.
Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.
Cook the linguine in boiling salted water until al dente.
Reserve 1/4 cup of the pasta cooking water and drain the linguine.
Add the tuna mixture and the remaining 2 TBSP of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes.
Remove the skillet from the heat and add the linguine and the reserved pasta cooking water and toss well.
Season with salt and pepper.
Garnish with the pine nuts and serve.
The Miami Vice
2 oz. Secrets White Rum
1 cup strawberries, chopped with stems removed
1 oz. fresh lime juice
2 oz. cream of coconut
2 oz. pineapple juice
In a blender, add 1 oz. rum, strawberries, lime juice and 1 cup crushed ice. Blend until smooth.
Pour into hurricane glass and set aside in the freezer.
Wash blender thoroughly.
In the blender, add 1 oz. rum, cream of coconut, pinapple juice and 1 cup crushed ice. Blend until smooth.
Pour into hurricane glass filled with strawberry mix.
Garnish with pineapple slice.
