Abalone
Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell. | |
Step 1. |
Remove the meat from the shell. |
Step 2. |
Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward. |
Step 3. |
Cut the meat across the grain, but not quite in half, for a butterfly cut. |
Step 4. |
To tenderize, lightly pound the meat a few times on both sides with a broad knife. |
Step 5. |
Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side. SERVE IMMEDIATELY. |
Step 6.
Appetizer Suggestion |
Serve two cooked two-inch petite abalone placed in the shell for a nice presentation. |
| Entree Suggestion | Serve three cooked, three inch petite abalone with fresh pasta and vegetable garnish. Note: Larger farmed abalone of 100mm or more require only one or two pieces per serving |
Sautee'd Orange Roughy in Lemon Butter Sauce
Ingredients:
Instructions:
Melt butte in pan, place filets in butter for 1 minute and turn 1 minutes, remove from pan to plate. In sautee' pan, add wine and lemon, return 1/2. Pour over fish.
Cantonese style steamed fish
Ingredients:
Seasoning
Wash everything. Julienne the green onion and red pepper into thin strips. Cut half of the ginger into thin strips and the other half into slices and soak in water. Mix soy sauce and sugar in a separate container. Insert a cut into the thickest part of the fish and rub the fish with salt. Place the fish on a plate, then place ginger slices on the fish. <!--[if !supportLists]--> Set up a steamer in a wok, add water, and place the fish on the steamer after the water boils. Steam on high heat for about 8 – 10 minutes. After the fish is cooked, remove the ginger pieces and add the [mixed] thin strips of ginger, green onion, and red pepper. Pour the soy sauce and sugar mixture over everything. In a separate pan, heat up the oil then pour the hot oil over the ginger, red pepper, and green onion on top of the fish
Chef’s tips: Calculate the time for steaming the fish starting from when the water boils and after the fish has been placed in the steamer [This seems obvious to me but I guess it might not be to everyone] If the fish is too “thick” (big), then add a few more cuts to make it easier to cook through.
Panfried Oregon Black Tip Shark with Lemon Butter Sauce.
Ingredients:
Olive oil to saute the fish,Salt and Pepper
Sautee'd Sturgeon with Lime Cilentro Butter Sauce
Ingredients:
Lime Cilentro Butter Sauce:
Preparation:
Combine the shallot and garlic cloves in a mini food processor and pulse until well minced. Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount. Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat. Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy. Add the butter, piece by piece, and blend well. Add the cilantro and blend until completely minced. Add salt to taste. Serve the sauce warm.
Preparation:
Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes and rinse. Rub the olive oil and spicy coriander seasoning all over the fish and let marinate in the refrigerator for a couple of hours. Pre-heat oven to 400 F (skip if only grilling) Heat the grill and place the sturgeon on the grill, grill for about 5 minutes per side. Transfer to oven safe dish and bake for about 15-20 minutes. Serve immediately with lime cilantro butter sauce.
Dover Sole in a Tarragon-Crab Cream Sauce and Hollandaise Sauce
Ingredients for Hollandaise sauce::
Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly. Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired. Cover and set aside.
Ingredients for Tarragon Cream Sauce
In small sauce pan reduce to dry tarragon, shallots garlic and white wine. Add Cream and reduce 1/2 cover and set aside
Ingredients for Sole:
In large sautee' pan, add lutter and melt. Add Filets and cook for 1 minute, turn for 2 minutes. Remove and plate Add Crab to pan until hot, 2 minutes. Mound crab on Sole filet, top with tarragon sauce and top with hollandaise sauce. Garnish with i leg meat and spring of tarragon.
Braised Monk Fish Provencal
ingredients
Instructions:
Sauté all ingredients in 2 ounces of olive oil, except for the tomatoes, until translucent, about 5 minutes, in a large enough pot depending on how many servings you are creating
Add the tomatoes and simmer for another 5 minutes
Add monkfish and cover pot. cook until fish flakes to the touch of a fork. Do not over cook, this fish can get tough.
Serve with rice pilaf or buttered pasta.
Crab Stuffed Calamari Steak
Ingredients:
Crab Stuffing
Instructions
Mix and ingredients for stuffing together into a moist mixture, set aside.
In large bowl, egg and cream, mix well. Lightly flour Calamari steaks, dip in egg mixture and dredge in seasoned cracker crumbs. Set Aside.
In Large skillet, 2 oz butter and place breaded Calamari Steak cut upwards for 2 minutes, turn and place 1/4 of crab mixture and 3oz. of cheddar cheese. Place a lid on the pan for 2 minutes. Fold the stuffed Calarami steak in half and plate.
Pan-fried Breaded Razor Clams
Ingredients:
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In large mixing bowl add and beat eggs and buttermilk. Set Aside.
Lightly flour Razor Clams and dip in buttermilk mix. Dredge in cracker crumbs and set aside.
In Large Frying pan, butter and place Razor Clam in very hot pan for 1 minute, turn for 1 minute and plate. Repeat. Garnish with lemon wedge.
Alaskan Rock Shirmp Pesto Linguini
Instructions:
Ingrenients Pesto Sauce
Instructions:
In Mixer, all ingredients for Pesto Sauce. Mix well. Place in sauce pan and heat up the mixture. Do not overcook. Set Aside
In large Pot, 2 quarts of water to boil. Add 1 oz Olive Oil to water and drop in Linguini until el dente. Drain set aside.
In Large Saute' pan, melt butter garlic and shallots. Add Shrimp and cook for 3 minutes tossing often. Add white wine and finish for 2 minutes. Set Aside
In large mixing bowl add sautee'd shrimp mixture, Pesto Sauce and Linguini. Mix well, divide on 4 plates and sserve with Lemon Wedge and Parmesan Cheese.
Optional: Add 4 oz Whole Cream to Pesto Sauce.
Live Lobster
Instructions:
Instructions:
Bring a very large kettle of salted water to a rolling boil. Using long tongs, quickly but carefully lower live lobsters into the boiling water. Simmer for about 10 minutes, or until lobsters are bright red.
Serve with melted butter for dipping, lemon wedges, hot towel and shell crackers
Seafood Saute'
Ingredients:.
Directions Melt butter and oil in lg skillet. Add all the seafood and cook and stir for 2 minutes. Add seasonings, mix well. Mix cream and sherry; add to skillet. Bring to a boil; cook 1 minute. Remove from heat and stir in the parmesan cheese.
Dungeness Crab
Instructions:
Instructions:
Bring a very large kettle of salted water to a rolling boil. Using long tongs, quickly but carefully lower live lobsters into the boiling water. Simmer for about 10 minutes, or until Crabs are bright red.
Serve with melted butter for dipping
Steamed Clams
Ingredients:
Ingredients for Court Bouillon
Instructions for Court Bouillon:
In large Sauce pan, all ingredients. Bring to boil, simmer for 20 minutes, strain, save Liquid.
Instructions for Clams:
In Large Sauce pan, Clams, 3 oz. Court Bouillon, garlic, shallots and 2 oz. butter. Bring to boil, cover and steam until clams open (Do not over cook).
In another sauce pan bring remaining butter to simmer, lower heat until clarified.
Spoon Clams in bowl on base pleate, serve the nector in seperate cup for dipping, drawn butter, lemon wedges, hot towel and shell crackers.
Fresh Clam Linguini
Ingredients:
Mince the 3 cups of clams. Heat butter; saute garlic for 1 minute. Blend in flour and stir until smooth. Season with salt and flour to taste. Add tyme, parsley, minced clams, and juice. Stir; cover and simmer gently for 10 minutes. Add fresh clams for 5 minutes. If sauce is too thick, add a little milk. Serve over cooked linguini noodles. Sprinkle with parsley.
Carbonara with smoked Anchovies
Ingredients
Instructions:
*Melt one stick of butter in saucepan; add mushrooms with liberal doses of lemon pepper, cracked black pepper and crushed red pepper, and a very generous layer of garlic powder. Stir and simmer until just tender. Set aside. Cut bacon into small slices and fry until crisp in a deep iron skillet. Remove bacon w/ slotted spoon and place onto paper towel to drain. Add chilies, garlic and onions to bacon fat, sauté for 1 minute and remove w/ slotted spoon, & add to mushrooms. Add drained bacon to mushrooms. Retain one tbsp of bacon fat in the skillet. Turn burner setting to warm. Melt 1/4 butter in microwave and add to skillet. Whisk eggs and cream in a bowl until well mixed. Fold in cheese. ***Note: These three items need to be at room temperature; therefore, let them set out for 2 hours prior to preparation. Cook pasta al dente, having added the olive oil to the cooking water. Drain pasta and immediately add it to the skillet. Add the egg, cream, cheese mix, and toss the pasta until well coated. Stir in the mushroom, bacon, onion, garlic, chili mix. Serve immediately.
Shellfish Paella
Ingredients:
Directions Preheat oven to 400 degrees F (200C). Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside. Discard any unopened clams or mussels. Baste Lobster tails with butter. Wrap Lobster tails and Crab meat in aluminum foil and bake 15 minutes in preheated oven. In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender. Blend in saffron,salt, pepper, and red pepper flakes. Add rice and stir fry for 2 or 3 minutes. Pour in broth and wine; simmer for 20 minutes. Add peas.
Cover and cook for 15 minutes. Stir once or twice to be sure liquid has been absorbed by the rice. Place shrimp, lobster, snow crab, clams and mussels on top. Cover and warm an additional 10 minutes. Transfer to large serving platter or bowl.
Garnish with roasted red peppers.
Spanish Steamed Shellfish
Ingredients:
Preparation Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and sauté 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells.
Sprinkle with parsley.
Seafood Saute'
Ingredients:
Instructions:
Place 3 oz. of butter, garlic and shallots in large skillet, add Cod, Salmon Halibut and Shrimp and saute' for 3 mintues.
Add Scallops Crab legs and Calamari to mix and cook for 3 minutes with lid on. Add green onions, tomatoes and white wine and toss well. Salt and Pepper to taste. Plate and serve drawn butter on side with lemon wedges.
Shrimp Florentine
Ingredients:
Preheat oven to 350 degrees F. Thaw and drain spinach well. Spread spinach in 13 x 9-inch ovenproof dish and top with shrimp. In saucepan, melt butter and stir in flour, gradually adding milk, wine and scallions.
Cook, stirring constantly, over low heat, until sauce bubbles and thickens. Add salt and pepper to taste, and enough paprika for rosy color. Pour sauce over shrimp, and sprinkle with cheese. Bake uncovered for 35 minutes, or until bubbly. Serve with steamed rice.
Swordfish Oscar
Ingredients:
Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve. In a shallow dish combine flour, salt and pepper; coat filets of Swordfish. In a saute pan over medium heat, melt 1 tablespoon of butter and fry filets 4 minutes each side until golden brown. Remove the Swordfish to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm. To serve: place asparagus and crab on top of each filet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.
Bernaise Sauce
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Lobster Risoto
Ingredients:
Instructions:
Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells. Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.
Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.
Gently stir through the lobster, basil, lemon juice and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings.
Halibut Vegetable Ragout
Ingredients:
Instructions:
Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.
Red Snapper w/Mango Chutney
Ingredients
Instructions:
Water Level Medium Chop the mango after peeling the skin and removing the pit. Add onion, lime zest, lime juice, jalapeno pepper, cilantro and ginger, gently fold together so that you dont crush the mango. Cut a piece of aluminum slightly latger than the red snapper fillet. Sprinkle both fillets lightly with the salt and lay one skin side down on the foil. Lay the second fillet, skin side up on top of the first fillet. Pick up the foil by opposite corners and set it in the steamer basket. Cover and steam until the fish is cooked through, 17-20 mins. Set basket on a plate or in the sink and let stand, covered for 2 mins. Then pick upthe foil again by the opposite corners and put it on a cutting board. Cut the stacked fish in half crosswise and use a spatula to transfer the stacked fillets to individual plates. Spoon the chutney over the fish and serve.
Mahi Mahi en papillote (Parchment Paper)
Ingredients:
Instructions
Put a rack in middle of oven and preheat oven to 500°F. Cut four 12-by-15-inch sheets of parchment paper (or foil). Fold each sheet crosswise in half to crease, then unfold. Season fish with salt and pepper and put 1 fillet to right of crease on each sheet. Top each fillet with 3 tomato slices, one quarter of olives, 1/8 teaspoon red pepper flakes, one quarter each of butter and zest, and 1 herb sprig. Working with one package at a time, fold left half of parchment over fillet. Starting at one corner of crease, fold edge of parchment over in triangles (each fold should overlap previous one), following a semicircular path around fillet, smoothing out folds as you go and tucking last fold under to seal papillote completely.
Heat a large baking sheet in oven for 5 minutes. Put papillotes on hot baking sheet and bake for 9 minutes.
To serve, transfer packets to four plates; with a knife, slit top of each packet and tear it to expose fish (use caution: steam will escape). Slide fish and sauce onto plates and serve with lemon wedge.
Baked Salmon w/white bean salad
Ingredients:
White Bean Salad
In a saucepan, soak the beans in 1 quart of water for three to four hours, then drain. Add onion, garlic, 1 quart of water, bay leaf, and oregano and basil. Bring to boil, reduce heat to low, cover and simmer until beans are tender, approximately one hour. Do not add salt to the cooking water or the beans will take longer to cook.
To make dressing, combine lemon juice, cumin, salt and pepper, olive oil, and 6 tablespoons cooking liquid from the beans. Pour over beans and mix well. Refrigerate several hours. Just before serving, chop spring onions, using both white and green parts, and add to salad.
Optional: Garnish with tomato wedges, marinated artichoke halves, and fresh basil leaves.
Instructions:
Set ovev at 400 degrees, in banking pan, place the salmon filets. Pour whie wine over, rub with chopped garlic and dribble button over each filet. Bake for 8-10 minutes. Plate
Pecan Crusted Albacore
Ingredients
PECAN CRUST
Combine all ingredients thoroughly. Yield: 2/3 cup.
Creole Meunier Sauce
Heat oil in heavy skillet; remove from heat and add flour. Return to heat and cook, stirring, until roux is medium brown in color. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes. Add salt and pepper. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed. Add lemon juice and parsley; whisk again briefly and remove from heat. This sauce should be used within 45 minutes from time ir is completed.
NOTE: Recipe is time-consuming but results are well worth the effort.
Instructions For Fish
Preheat oven to 400 degrees F. In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture. Season the Albacore with Creole Seasoning. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6-8 minutes or until the crust is golden brown and the fish is cooked all the way through. Spoon the sauce in the center of the plate and around the rim. Lay the fish in the center of the sauce. Pile the potatoes on top of the fish. Garnish with the green onion and red peppers. Yield: 4 servings
Frutti Di Mare ala Linguini
Ingredients
Instructions:
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.
Seafood Fettuccine
Seafood Fettuccine
Instructions: In large Pot, 2 quarts of water, cook Fettuccine until en dente. Drain set aside. In large Saute' pan, add 2 oz. butter, garlic, shallots and tomatoes and saute' until garlic starts to dance in pan. Add Cod, Salmon and Halibut to pan and cook for 3 minutes, tossing occassionally. Add white wine, Shrimp, Scallops, Butter Clams, Crab meat and Calamari strips and saute' for 3 minutes or until clams open. Add the remaining butter and fettuccine and toss until well mixed. Plate and serve with lemon wedges.
Shrimp Fettuccine Alfredo
Ingredients
DIRECTIONS
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
