| 1 | teaspoon extra virgin olive oil |
| 1/2 | cup finely chopped onion |
| 2 | garlic cloves, minced |
| 6 | tablespoons unsalted butter |
| 12 | Ritz crackers, crushed |
| 1 | tablespoon minced fresh flat leaf parsley |
| 1 | teaspoon minced fresh thyme |
| 1 | tablespoon fresh lemon juice |
| 1/4 | cup coarsely chopped cooked lobster |
| Kosher salt and freshly ground pepper to taste | |
| 3 | large heirloom beefsteak tomatoes, about 1 pound each |
| Lobster Sauce | |
| 1½ | cup lobster or shellfish stock (available frozen in some fish stores and gourmet markets) |
| 2 | tablespoons heavy cream |
| 1½ | teaspoon brandy |
| 8 | tablespoons unsalted butter |
| 1/4 | cup cooked lobster meat |
| Kosher salt and Freshly ground pepper to taste
Preheat the oven to 350 degrees F. In a large sauté pan, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for 3 minutes. Add the butter and simmer for 5 minutes. Do not let the onion brown. Remove from the heat and add the cracker crumbs, stirring to coat them with butter. Add the parsley, thyme, and lemon juice. Set aside and let cool. Add the 1/4 cups lobster meat to the crumb mixture and stir well. Season the lobster with salt and pepper. Cut the tomatoes in half and trim the ends so they sit flat. Scoop out the tomatoes pulp to form a cup. Salt and pepper the tomatoes and fill with the lobster mixture. Place the tomatoes in a baking dish and bake until the lobster mixture is heated through, about 10 minutes. Be careful not to overcook the tomatoes. To make the lobster sauce: in a small saucepan, simmer until sauce starts to thicken. Add the brandy. Turn off the heat and whisk in the butter, a tablespoon at a time, waiting until each tablespoon is melted before adding the next. Fold in the ¼ cup lobster meat. Season with salt and pepper. To serve, place a stuffed tomato half on each of 6 plates and spoon 2 tablespoons of lobster sauce over each serving. Serves 6. |
Seafood
Grilled Wild Salmon with Asian Mustard Glaze
6 wild Alaska salmon fillets, 6 ounces each, bone and skin removed
1/2 teaspoon sea salt and black pepper
Glaze
3 tablespoons sesame’ olive oil
1/3 cup dry mustard powder
1/2 cup honey
1 cup water
1/4 teaspoon tamari
1 tablespoon soy sauce
1 cup of brown mustard
½ cup of orange juice
1 teaspoon of ground ginger
1 teaspoon chopped parsley
1. Prepare a charcoal grill.
2. When charcoal is hot and has a coat of ash, spread around the coals to create an even heat source.
3. Season the salmon filets with salt on both sides.
4. Place the fish on the grill and cover with either the grill lid or a stainless steel bowl. Grill for approximately 8–10 minutes without turning.
5. Meanwhile, mix the oil, mustard powder, brown mustard, honey, water, soy sauce, orange juice, ginger, and parsley and tamari to a thick glaze. During the last 3–4 minutes, brush fish with the glaze.
6. Turn filets on the grill and replace cover until salmon is finished cooking.
7. Serve each piece with a simple green salad or seasonal grilled vegetables for a delicious meal.
Baked Parmesan Fish
| 1/3 | cup grated parmesan cheese |
| 2 | tablespoons all purpose flour |
| 1/2 | teaspoon paprika |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | egg |
| 2 | tablespoons milk |
| 4 | orange roughy or catfish fillets ( 4 ounces each ) |
In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper.
In another bowl, beat egg and milk.
Dip fish fillets into egg mixture, then coat with the Parmesan mixture.
Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.
Bake uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.
4 Servings
Cajun Shrimp with Artichoke Cream Sauce
- 2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream
- 1 cup chopped red bell pepper 2 tablespoons minced garlic
- 1 cup chopped yellow bell pepper 1 tablespoon thyme
- 2 cups chopped mushrooms 1 tablespoons basil
- 1 cup chopped purple onion 1 teaspoon black pepper
- 2 cups artichoke hearts 1 teaspoon cayenne pepper
- 2 cups white wine 2 tablespoons chopped parsley
- 1 cup olive oil 2 teaspoons lemon juice
- 1 stick butter ½ cup flour
In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.