Article by Christine Budd
Ginger Garlic Pan Roasted Swordfish
Ingredients:
2 tablespoons butter room temperature
2 teaspoons chopped fresh parsley
1 clove garlic minced
½ teaspoon ginger grated
1 teaspoon crushed red pepper
½ teaspoon lemon peel grated
1 tablespoon olive oil
12 ounces swordfish fillets should be 6-7 ounces each
Sea salt to taste
Directions:
Preheat oven to 400°F.
In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
Season the swordfish to taste with sea salt.
Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down.
Pan sear the swordfish for 1-2 minutes or until it has a nice color.
Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan
and place the pan in a preheated 400 degree oven
Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
Transfer swordfish to a serving dish
Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
Pour butter sauce over swordfish and serve with your favorite side dishes.
Tuna Steaks with Lemon-Parsley Butter
Ingredients:
3 tuna steaks
3 tablespoons butter (unsalted, softened)
2 teaspoons lemon juice
2 teaspoons parsley (dry)
1 ½ tablespoon olive oil
2 teaspoons black pepper (ground)
Salt to taste
Directions:
In a small bowl, combine butter, lemon juice and parsley. Form a butter ball.
Wash tuna steaks and pat dry with paper towels. Season with salt on all sides. Put black pepper on a small plate. Coat tuna sides with black pepper, gently pressing it in.
Heat oil in a thick-bottomed frying pan over medium-high heat. Sear tuna steaks for about 2 minutes per side or until the desired doneness is reached. Turn off the heat and add butter mixture.
Grilled Mahi in Lemon Butter Sauce
Ingredients:
6 (5-6 ounce) mahi fillets
Salt to taste
2 Tbsp. Extra Virgin Olive Oil
6 Tbsp. Butter
¼ Onion (minced)
½ tsp. Garlic (minced)
¼ cup Chicken Stock
2 Lemons
Directions:
Preheat a grill to medium/high heat.
Place the mahi fillets in a bowl and sprinkle salt and pepper over the top of the fish, to taste.
Drizzle the olive oil over the fish and turn the fish to coat.
Place the fish on the hot grill and let cook for about 3-4 minutes per side (depending on thickness), turning carefully. You will know it is done when it flakes easily with a fork.
Remove from the grill to a serving dish.
While the fish is cooking, melt 1 tablespoon of the butter over medium/high heat in a small saute pan.
Add the minced onion to the butter and saute for about 2 minutes, or until softened.
Add garlic and saute for an additional 30 seconds.
Add the chicken stock to the pan and let simmer until reduced by half.
Add the lemon juice and cook for 2 more minutes.
Remove the pan from the heat.
Add the remaining butter, 1 tablespoon at a time, to the sauce and stir in until the sauce thickens and becomes glossy.
Add salt to taste, if desired.
Pour butter sauce over the top of the mahi mahi and serve.
Flounder With Brown Butter, Lemon & Tarragon
Ingredients:
1 cup all-purpose flour
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
4 flounder fillets of equal size,
6 to 8 oz. each
3 tablespoons cold unsalted butter, cut into chunks
1 tablespoon lemon juice
2 tablespoons roughly chopped parsley
1 teaspoon roughly chopped tarragon
A few tarragon leaves, for garnish
Lemon wedges
Directions:
Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Baked Mahi Mahi
Ingredients:
2 lbs. mahi (4 fillets)
1 lemon, juiced
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1 cup mayonnaise
1/4 cup white onion, finely chopped
Breadcrumbs
Directions:
Preheat oven to 425°F.
Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Linguine with Clams
Ingredients:
Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
1/2 teaspoon red pepper flakes
2 pounds Littleneck clams
(40 to 45), scrubbed
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
Directions:
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid “cooking wines,” which are salty and include additives.
Larry B’s Velvety Smooth Manhattan Cocktail
Ingredients:
Ice, for stirring
3-4 ounces of fine bourbon (Rye is both unacceptable & insulting!)
1 ounce sweet vermouth
1 spoonful of Maraschino cherry juice
2 cherries for garnish
Dash of soda water - optional
Directions:
Fill a mixing glass a few inches high with ice. Add the ingredients. Stir in a circular motion for about 30 seconds, or until the drink is very cold. Strain the liquid into a coupe or martini glass. Garnish with not one, but two cherries.
Enjoy & Repeat!
