Seared Local Skate Wing with Lemon Risotto and Raw Shaved Asparagus
Recipe adapted from Executive Chef James Walter, Pesce Blue Restaurant, Portsmouth, NH. Serves 4. INGREDIENTS 4 skate wing portions 2 cups Arborio rice 4 tbsp butter 6 cloves garlic, sliced thin 2 large shallots, finely chopped Zest of 1 lemon 1/2 cup dry white wine 2 cups vegetable or chicken stock (preferably low sodium; you’ll be adding salt later) 1/3 cup freshly grated Parmesan 8 stalks asparagus, shaved with a peeler (should resemble ribbons) 1 tbsp extra virgin olive oil Salt and pepper for seasoning Canola oil METHOD Prepare the risotto: Melt butter in a heavy...
Read MorePan Seared Seasoned Pollock with Pan Roasted Corn
Recipe adapted from WineWench.com, courtesy of Katie Mahanes. Serves 2. INGREDIENTS 2 Atlantic pollock filets 1 large corn on the cob Olive oil Kosher or sea salt Cracked black pepper Smoked paprika METHOD Cut the corn on the cob into two and cook in boiling water until cooked, about 7 minutes. Set aside to cool. Lightly coat fish with olive oil, rubbing it all over so it is evenly coated (it’s easier if you do this on a plate). Sprinkle fish to taste with salt, pepper and paprika. Feel free to also add in another seasoning of your choice. Spray a saute pan with non stick...
Read MoreDogfish Kabobs over Spiced Cashew Rice
Recipe adapted from Food & Wine. Serves 4. INGREDIENTS 1-1/2 cups basmati or other long-grain rice 2 1/4 cups water 2 cinnamon sticks 10 cloves 3 bay leaves 1/8 tsp turmeric 1 1/2 tsp salt 1 tbsp butter 4 tbsp cooking oil 2 tsp black or yellow mustard seeds 1/4 cup chopped, roasted, unsalted cashews 1 1/2 lbs dogfish, cut into large “skewerable” pieces 1 tbsp lemon juice 3 cloves garlic, minced 1/4 tsp fresh-ground black pepper 1/3 cup chopped cilantro or parsley 4 lemon wedges, for serving METHOD Rinse the rice until the water runs clear. Place rice in a medium...
Read MorePan-Roasted Swordfish with Tarragon-Mustard Sauce
Recipe adapted Food52.com – swordfish recipe contest entry. Serves 2. INGREDIENTS 4 tablespoons unsalted butter, softened 1/2 to 1 tablespoon Dijon mustard (smooth, not grainy) One 1-inch-thick swordfish steak (about 1 lb.) Sea salt fresh cracked black pepper 1/2 cup dry vermouth 1/8 cup finely chopped shallot 1 tablespoon unsalted butter 1/2 tablespoon olive oil 2 tablespoons chopped fresh tarragon METHOD Mash softened butter and mustard until smooth. Chill. Season fish on both sides with salt and pepper. Preheat oven to 400 degrees F. In a small saucepan, combine...
Read MoreProsciutto-Wrapped Scallops
Recipe adapted from Giada De Laurentiis. Serves 4. INGREDIENTS 1/4 cup chopped sun-dried tomatoes 2 tbsp chopped fresh basil leaves 2 tbsp chopped pitted black olives 1/4 cup extra-virgin olive oil 12 medium sea scallops 1/4 tsp salt 1/4 tsp freshly ground black pepper 12 slices prosciutto 2 cups arugula 1 1/2 tbsp balsamic vinegar METHOD Preheat the oven to 350 degrees F. In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold...
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