Recipes

We regularly find great recipes we like to share with our customers.  We find them from all over the place, including  the web, cookbooks and from our customers.   If you have a seafood recipe you’d like to share, please let us know. Bottom line is we love to eat and the more recipes we know the better.  Listed below are all the recipes we’ve found.  If you’ve tried any of the recipes listed here please let us know how it worked out under comments.

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Swordfish with Tomato-Orange Salsa

www.delish.com

Recipe from Redbook

This recipe calls for an outdoor grill but you could just as easily use a stovetop grill pan, oven broiler or just pan sear the fish.  If you’re not into swordfish this is a good recipe for salmon, grouper and halibut too.  It’s all about the condiment here.

  • 3 navel oranges
  • 1/4 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) minced shallot
  • 1/2 teaspoon(s) coarse sea salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 4 (6-ounce, 1-inch-thick) swordfish, salmon or grouper
  • 1 container(s) (1-pound) mixed cherry or pear tomatoes, halved
  • 1/3 cup(s) torn basil leaves
  • 1/3 cup(s) pitted kalamata olives, chopped
  • Olive oil for brushing

    •  

    Remove the zest from 1 orange with a microplane (about 2 teaspoons) and reserve. Cut away the peel and white pith from oranges; cut out the segments and reserve. Squeeze any remaining juice from the orange membranes into a small bowl and add orange zest, 2 tablespoons of the oil, shallot, and half of the salt and pepper. Pour mixture into a large food-storage bag; add swordfish steaks, seal bag, and turn to coat. Marinate at room temperature while preparing grill.

    Salsa: Gently stir together the orange segments, tomatoes, basil, olives, remaining 2 tablespoons olive oil, and remaining salt and pepper.

    Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove swordfish steaks from marinade. Brush the cooking grates clean and oil the grill rack. Brush swordfish steaks with oil. Grill swordfish over direct heat 10 minutes, turning once, or until just opaque but still moist in the center. Serve topped with tomato-orange salsa.

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    Peppered Tuna Skewers with Wasabi Aioli

    www.epicurious.com

    Recipe from Bon Appetit

    • 2 tablespoons wasabi powder (horseradish powder)*
    • 1 1/2 tablespoons water
    • 1/2 cup mayonnaise
    • 1 pound fresh tuna steaks, cut into 3/4-inch cubes
    • 2 1/2 tablespoons soy sauce
    • 28 large slices pickled ginger (available at MdM)
    • 28 8-inch wooden skewers
    • 1 bunch watercress or arugula
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon vegetable oil

     

    Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)

    Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

    Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

    Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

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    Baked Cod with Orange, Caper & Olive Sauce

    www.epicurious.com

    Recipe from Bon Appetit

    • 1 orange
    • 1/2 cup finely chopped seeded plum tomato
    • 1/4 cup fresh orange juice
    • 3 tablespoons minced red onion
    • 1 1/2 tablespoons fresh lemon juice
    • 4 teaspoons olive oil
    • 1 tablespoon minced pitted Kalamata olives or other brine-cured black olives
    • 1 tablespoon chopped drained capers
    • 1 teaspoon chopped fresh rosemary
    • Nonstick vegetable oil spray
    • 4 6-ounce cod fillet pieces
    Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

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    Pan Seared Scallops with Tarragon Vinaigrette

    www.teriskitchen.com

    • 1-1/2 pounds large sea scallops
    • Salt and pepper to taste
    • 4 tablespoons olive oil, divided
    • 5 to 6 ounces mixed baby salad greens
    • 2 large garlic cloves, finely chopped
    • 1 teaspoon Dijon mustard
    • 2 teaspoons honey
    • 1 tablespoon balsamic or red wine vinegar
    • 2 teaspoons chopped fresh tarragon
    • 1 tablespoon chopped fresh chives

     

    Place the scallops between several layers of paper towels; let set for about 10 minutes to remove excess moisture. (If you can purchase dry scallops that have not been soaked in liquid to help preserve them, all you need to do is pat them dry.) Sprinkle the scallops with salt and pepper. Place 3 tablespoons of the olive oil in a large nonstick skillet and place over medium-high heat until very hot but not smoking. Add the scallops, making sure not to overcrowd the pan, and sauté on the first side until nicely browned, 3 to 4 minutes. Turn to the other side and cook one more minute.

    Meanwhile, divide the greens among four plates. Combine the remaining ingredients for the vinaigrette, including the remaining 1 tablespoon olive oil, in a small bowl. Arrange the cooked scallops, browned side up, on each bed of greens. Take the skillet off of the burner and add the vinaigrette. Stir briskly, just until hot and slightly reduced. (Return to the burner only if needed to heat.) Drizzle some of the pan vinaigrette over the scallops and greens. Serve immediately.

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    Garlic & Black Pepper Shrimp

    www.gastronomersguide.com

    1 tablespoon olive oil
    3 garlic cloves, thinly sliced
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon coarsely ground black pepper
    1 pound large shrimp, shelled and deveined
    1/4 teaspoon fine sea salt
    1/4 cup dry white wine
    1 tablespoon grated lemon zest
    1 tablespoon finely chopped parsley
    white or brown rice, for serving

    Warm oil in a large saute pan over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add red pepper flakes and black pepper; saute 1 minute. Add shrimp and cook, tossing and turning, until pink, about 4 to 5 minutes. Add wine and cook until reduced, about 4 to 5 minutes. Sprinkle with lemon zest and parsley. Serve over rice. Yield: 4 appetizer servings or 2 main course servings.

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    Spaghetti with Scallops & Leeks

    www.lacucinaitalianamagazine.com

  • Salt
  • 1 pound spaghetti
  • 2 tablespoons unsalted butter
  • 3 leeks, white and light-green parts only, thoroughly cleaned and thinly sliced
  • 8 scallops, divided
  • Freshly ground pepper
  • ¼ cup dry white wine
  • 1 cup fish stock (we have homemade fish stock at MdM)
  • ¼ cup heavy cream

    •  

    Bring a pot of water to a boil. Add salt and the pasta, and cook until al dente.

    Meanwhile, in a skillet over medium heat, melt the butter. Add the leeks, and sauté until tender, about 5 minutes. Season the scallops with salt and pepper. Dice 7 of them, and add them to the skillet with the remaining whole scallop. Sauté until cooked through, about 3 minutes. Add the wine, and cook until it evaporates. Remove the whole scallops from the skillet, and set it aside. Add the fish stock to the skillet, and cook until it reduces by half, about 6 minutes. Add the cream, and adjust the seasonings. Lower the heat, and cook until the sauce starts to thicken. Drain the pasta, and add it to the skillet. Toss well, and transfer to a serving bowl. Garnish with the reserved whole scallops.

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    Shrimp, Prosciutto & Scallion Skewers

    www.lacucinaitalianamagazine.com

  • 2/3 cup dry white wine
  • 1/2  teaspoon curry powder
  • 16 large shrimp, peeled and deveined
  • 8 scallions
  • Fine sea salt
  • Freshly ground black pepper
  • 8 thin slices prosciutto
  • 1 tablespoon extra-virgin olive oil plus more for grill

    •  

    Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
     
    In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes. 
     
    Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper. Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch.
     
    Remove shrimp from marinade; discard marinade. Lightly season shrimp with salt and pepper. Wrap 1 prosciutto slice around the center of each shrimp. Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers. Drizzle skewers with oil. 
     
    Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes. 

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    Seared Tuna Steaks with Herb Sauce

    www.marthastewart.com

  • 2 garlic cloves
  • 1 1/2 cups loosely packed fresh mint leaves (you can substitute any fresh herb like basil, cilantro, thyme, etc.)
  • 1 cup loosely packed fresh flat-leaf parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil
  • Coarse salt
  • 6 tuna steaks (1/2 inch thick)

    • Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.

    Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.

    Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

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    Spaghetti with Clams

    www.foodnetwork.com

    Recipe by Emeril Lagasse

  • 1 pound spaghetti
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced garlic
  • 11/4 teaspoons crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine
  • 2 pounds small clams, such as Littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
  • 1/2 cup chopped fresh parsley leaves
  • Lemon wedges, accompaniment

    •  

    In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.

    In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, and salt and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the wine and clams, cover, and cook, shaking occasionally, until the clams open, about 4 minutes. Remove from the heat and discard any clams that do not open.

    Add the cooked pasta and parsley and toss well to combine and warm the pasta. Divide among 4 or 6 pasta

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