Fluke Seviché with Corn, Scallions & Chiles
Recipe from Martha Stewart Living. Serves 4 as an appetizer. INGREDIENTS 5 oz fluke, cut into 1/4- to 1/2-inch dice 1/3 cup freshly squeezed lemon juice (about 2 lemons) 1 cup fresh corn kernels 1/4 cup thinly sliced scallions 1 tbsp thinly sliced fresh red chiles 3 tbsp extra-virgin olive oil 1 tsp coarse salt METHOD 1. Stir together the fluke and lime juice in a small bowl. 2. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). 3. Stir in the remaining ingredients. Serve immediately.
Read MoreRoasted Striped Bass
Recipe adapted from The Barefoot Contessa. Serves 6. INGREDIENTS 2 tbsp good olive oil 1 cup chopped yellow onions 2 oz pancetta or bacon, diced 1 tbsp chopped garlic 1-28oz can plum tomatoes, drained & diced 1 tsp saffron threads 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 cup dry white wine 1/4 cup Pernod, optional 1 striped bass fillet, skin removed 1 lb large shrimp, shelled and deveined 24 mussels, cleaned and debearded 2 tbsp chopped fresh flat-leaf parsley METHOD 1. Preheat the oven to 350. 2. Heat the oil in a medium saute pan and saute the onion and...
Read MoreAtlantic Pollock Encrusted in Caramelized Onion
Recipe courtesy of NOAA FishWatch. Serves 2. Recommended wine pairing (courtesy of Gordon Alexander, Provisions): 2003 Schmidt-Wagner Longuicher Herrenberg Spatlese (about $20). The beauty of this recipe is the play of slightly oxidized sweetness you get from caramelizing the onions. To balance that, you want a wine with corresponding light sweetness, and just a touch of secondary flavors from bottle aging. This mature German Riesling Kabinett, has a nose of caramelized apples, rye and caraway, and is is a perfect foil for the sweet fruit/earth flavors crusting this...
Read MoreSeared Madras Haddock with Broccoli Sauce
Recipe from Ming Tsai. Serves 4. INGREDIENTS 4 fillets of haddock Fleur de sel and black pepper, to taste Madras curry powder, for seasoning 2 cups broccoli juice, made from juicing the florets and peeled stems 3 ounces butter, cold and cubed 2 large Yellow Finn (or other waxy) potatoes, baked 6 cloves garlic, thinly sliced, shallow fried on medium heat until golden & crispy Canola oil, for cooking METHOD Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder. Coat the pan with canola oil and sear the fish until golden brown. Flip and...
Read MoreSummer House Lobster Salad
Recipe from John Derian, Bon Appetit. Serves 6. INGREDIENTS 1/2 cup minced shallots 1/2 cup white wine vinegar 1/2 cup coarsely chopped fresh dill 2 tbsp Dijon mustard 1 tsp kosher salt (+ more for seasoning) 1 tsp freshly ground pepper (+ more for seasoning) 1 cup vegetable oil 12 small red-skinned potatoes or new potatoes (about 1 pound) 2 cups (heaping) haricots verts (about 6 ounces), trimmed 1 cup fresh shelled peas 6 large eggs 3 1 1/2-pound live lobsters or 3 cups cooked lobster meat 10 cups mixed greens 2 cups cherry tomatoes, halved 6 small red radishes, trimmed +...
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