Article by Christine Budd
Quick & Easy Crab Pasta
Ingredients:
1/2 lb. linguine, spaghetti or pasta of your choice
3 tbsp unsalted butter
2 cloves garlic
1/3 cup dry white wine
1/2 lemon, juice only
1 cup ready to eat crab meat
1/2 cup parmesan cheese
2 tbsp chopped parsley
Salt & pepper to taste
Directions:
Cook the linguine in a large pot of salted, boiling water according to package instructions.
Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without coloring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
Stir in the cooked crab meat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crab meat and toss to combine, add half of the reserved of pasta water and parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.
Pan Seared Swordfish
Ingredients:
2 lbs swordfish steaks
1/2 teaspoon lemon pepper
1/2 teaspoon salt
2 tablespoon olive oil (extra virgin)
2 tablespoon lemon juice
1 tablespoon butter (optional)
1 tablespoon parsley (optional - fresh, chopped)
Directions:
Prepare your swordfish steaks by patting them dry with paper towels, then season both sides with lemon pepper and salt.
Heat a skillet or non-stick frying pan with the olive oil over medium-high heat until the oil is shimmering and just beginning to smoke.
Add the swordfish steaks and sear for 3-4 minutes per side, or until the internal temperature reaches 145°F. Remove the swordfish to a plate and add the lemon juice into the pan juices. Turn off the heat and add optional butter and parsley until the butter is melted. Stir and serve over the swordfish steaks.
Sautéed Flounder and Spicy Rémoulade
Ingredients:
3/4 cup uncooked orzo
3 tablespoons chopped fresh flat-leaf parsley, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon fresh lemon juice
2 teaspoons whole-grain Dijon mustard
2 teaspoons Sriracha sauce
1 teaspoon chopped capers
2 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
4 (6-ounce) flounder fillets
Directions:
Cook orzo according to package directions, omitting salt and fat. Drain, and stir in 2 tablespoons parsley, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
Combine remaining 1 tablespoon parsley, mayonnaise, and next 5 ingredients (through capers) in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place flour in a shallow dish. Sprinkle fillets evenly with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; dredge fillets in flour. Add 2 fillets to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1 tablespoon oil and 2 fillets. Serve with rémoulade and orzo.
Creamy Parmesan Basil Shrimp
Ingredients:
1 1/2 pounds shrimp, optional shell on for more flavor
3 tablespoon butter
4 large garlic cloves minced
1/2 yellow onion finely minced
3-4 ounces roasted red peppers thinly sliced
1/4 teaspoon paprika
1 1/2 cups heavy cream
1 cup (packed) fresh basil leaves plus more for garnish
1 cup fresh grated parmesan
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine (or chicken stock)
Salt & black pepper to taste
Directions:
In a large non stick pan on medium heat, melt 2 tablespoons butter. Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Sauté for about 5 minutes, until onions and peppers are softened.
Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over pasta, zoodles, spaghetti squash.
Sheepshead Chowder
Ingredients:
1 ½ pounds fresh sheepshead fillets
1/2 cup chicken broth
2 8- oz bottles clam juice
1/2 teaspoon Italian hot pepper flakes
Sea salt & pepper to taste
2 small red potatoes diced in ½ inch pieces about 1 ½ cups ( no need to peel)
2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
2 large ribs celery thinly sliced, about ¾ cup
3 tablespoons unsalted butter
1/2 cup all purpose flour
2 cups whole milk
1 bay leaf
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Sea salt & freshly ground black pepper
½ cup corn (optional)
Directions:
Cut fish into chunks and set aside.
In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes. You don’t want the “raw” taste of flour.
Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead and the corn.
Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper or additional red pepper flakes.
Black Sea Bass with Garlic Herb Sauce
Ingredients:
For Sea Bass:
1 lb sea bass
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
For Lemon Garlic Herb Sauce:
1/4 cup white wine
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon oregano, roughly chopped
1 tablespoon thyme, roughly chopped
1 tablespoon parsley, roughly chopped
1/2 cup vegetable broth
1 lemon, completely juiced
Directions:
For Sea Bass:
Pat the fillets dry with a paper towel.
Mix together the flour, salt, and pepper in a shallow dish - Dredge the fillets through the mixture. Be sure to shake off any excess coating.
Pre-heat a large pan on medium heat, add in olive oil and melt 2 tablespoons of butter.
Once heated, cook the fillets for 3-4 minutes on each side until golden brown. To start, place the sea bass skin side down. Minimize the amount of flipping and moving around as the fillets will become tender.
Remove fish from the pan and plate.
For Lemon Garlic Herb Sauce:
Turn the heat down to medium low and add the white wine (1/4 cup) to deglaze. As the wine deglazes the pan, scrape any brown bits off the pan and let the wine come close to evaporating.
Add 1 tablespoon of butter, minced garlic cloves, and all the fresh herbs (oregano, thyme, and parsley). Saute for 30-60 seconds.
Add the vegetable broth and bring the sauce to a simmer.
Turn off the heat and stir in the remaining tablespoon of butter and lemon juice. Once the sauce is at the preferred consistency, plate on top of the fillets and serve.
Shrimp & Mahi Kabobs with Jalapeno Butter
Ingredients:
1/2 pound shrimp deveined, shells removed, tails intact
1/2 pound mahi
2 limes juiced
2 Tablespoons olive oil
2 cloves garlic crushed
Salt and freshly ground pepper
1/4 cup butter, room temperature
1 small jalapeno deveined, seeds removed, finely chopped
2 Tablespoons cilantro leaves chopped, for garnish
Chives for garnish, optional
Directions:
Prepare the seafood. Peel and devein shrimp. Cut the mahi into cubes to somewhat match the size of the shrimp for even cooking.
Make the marinade: put the squeezed juice of 2 limes with the olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper. Put the prepared seafood in the marinade and stir gently until it is completely coated. Cover and chill for 1 hour.
Remove seafood from the marinade and thread alternately on skewers. Grill or broil , turning occasionally, until cooked and tender. Approximately 5 minutes. Baste with more marinade if the pieces appear to be drying out.
In the meantime make the jalapeno butter; blend the softened butter with the chopped chiles and thoroughly blend.
Arrange the skewers on plates on a bed of rice. Pat chili butter over all. Scatter with torn cilantro leaves. §
