Serves 4
Ingredients:
2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine
Directions:
1. Preheat oven to 425*F (220*C).
2. Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
3. While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
4. Serve fillets skin sides up and spoon sauce over them.
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Serves 6
Ingredients:
- 1 1/4 lb flounder fillets
- 1/4 cup extra-virgin olive oil
- salt and freshly ground white pepper to taste
- 2 tbsp capers
- 16 cherry tomatoes, cut in half
Directions:
Rinse the fillets under cold running water and dry with paper towels. Grease a large ovenproof dish with half of the oil. Place the fillets in the dish and sprinkle with salt, pepper, capers, and cherry tomatoes. Drizzle with remaining oil. Bake in a preheated oven at 350 F for about 15 minutes. Serve hot.
Shrimp and Scallop Fajitas with Red and Green Salsa
Admin : March 21, 2013 12:33 PM : seafood recipesServes 4
Ingredients:
2 avocados, pitted, peeled and diced
1/4 cup plus 2 teaspoons lime juice, divided use
1 1/2 cups tomato-based salsa
12 ounces jumbo shrimp, peeled and deveined
1 large red bell pepper, seeded and cut into 20 squares
1 large sweet onion, peeled, cut into 8 pieces and separated
12 ounces sea scallops
1 large green bell pepper, seeded and cut into 20 squares
2 tablespoons vegetable oil
2 teaspoons honey
1 clove garlic, minced
1/2 teaspoon finely grated lime peel
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 (8-inch) flour tortillas
Directions:
1. To make the salsa, toss the avocado with 2 teaspoons lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
2. Thread shrimp, red bell pepper and half the onion onto 4 (12-inch) skewers, running the skewer through each shrimp twice. Thread scallops, green bell pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine oil, honey, garlic, lime peel, pepper, salt and remaining ¼ cup lime juice in a small bowl. Pour over skewers and marinate, turning occasionally for 15 to 20 minutes.
3. Preheat grill.
4. Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, until the seafood is opaque, allowing about 3 to 4 minutes on each side.
5. Wrap tortillas in aluminum foil and heat them on the grill.
6. Slide seafood and vegetables off of each skewer into a warm tortilla. Top with salsa. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.
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Serves 2-4
Ingredients:
2 salmon fillets, about 2 pounds total, skin on
3 Tbsp coarse sea salt
3/4 cup mild extra virgin olive oil
Juice from 1 lemon
1 large bunch (about 1/2 cup) mix of chopped, fresh chervil, chives and dill
Directions:
1. Carefully inspect fillets for any leftover bones. Tweezers make a great tool at removing the small fragments. Sprinkle both sides of the fillets with the salt. Put the fillets together to form a fish, skin sides out. Cover with plastic wrap and refrigerate for about 12 hours, turning once about mid-way through.
2. Scrape off salt with spatula and dry fish with paper towels. Rinse in cold water and taste-test for saltiness. If it is too salty, soak in fresh water until saltiness is to your liking.
3. Mix together the oil, lemon juice and herbs. Pour into 1 or 2 large dishes, depending on the size of your fillets and dishes. Lay the fillets, flesh side down, on the marinade and refrigerate, covered with plastic wrap, for at least 3 hours (up to several hours).
4. Before serving, cut on the diagonal across the grain. Serve with your favorite Malibu Gourmet Foods sauce.
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Serves 2
Ingredients:
2 pie crusts – unbaked
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry
1/4 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)
Directions:
1. Heat oven to 400 degrees F, place oven rack in middle position.
2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.
4. Place oil in the stock pot, turn heat to medium high.
5. Add the carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper.
6. Shred the chicken meat into bit-sized pieces, then place the vegetables into the bowl with the chicken and set aside.
7. Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
9. Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.
10. Line a 9×13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan.
11. Pour the chicken mixture into the pan and top with second crust.
12. Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.
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