Baked Scallops, Chilean Seabass or Grouper Cheeks

Ingredients

• Half-sleeve of Everything Ritz Crackers, crushed
• Few cloves fresh garlic, minced
• Fresh Parsley, minced
• 1 stick Butter
• 1 Lemon, juiced
• 1/2 cup white wine

Directions

Melt butter, garlic, parsley, lemon and wine in a microwaveable bowl in the microwave oven on high.

Arrange scallops in a greased, oven-safe pan or dish, and press both sides of each scallop into crushed crackers.

Pour melted butter mixture over scallops.

Bake at 350º for 25 minutes. Place under broiler for a few minutes to brown the top, and serve hot with fettuccini or your favorite pasta or rice.

New! Honey & Soy Glazed Scallops & Grouper Cheeks

Ingredients 

• 6-8 Large fresh Maine sea scallops and grouper cheeks
• 3 Tbs Sesame seeds
• 2 Tbs Cornstarch
• Salt Pepper
• 2 Tbs Avocado Oil or any high heat oil for searing
• 2 Tbs Soy Sauce
• 4 Tbs Honey
• 1 Tbs Rice Vinegar
• 1 Tbs Kecap Manis (sweet soy sauce, found in Asian section of your local market, or Asian market)
• 2 Tbs Butter

Ingredients for fried basil leaves 

• 8-10 fresh basil leaves
• avocado oil for frying

Directions 

First to make your fried basil leaves.

In a cast iron skillet add enough avocado oil (or oil of your choice with high heat point) to 1/4 inch depth of skillet.  On high heat, fry basil leaves for approximately 10 seconds.  Just enough to get them crisp and glassy looking.  Remove with slotted spoon and place on paper towel.

Make your sauce for your scallops and grouper. In a saucepan on medium high heat on stove top, add honey, soy sauce, rice vinegar and kecap manis.  Stir together and bring to a low bubble.  Remove from heat and add the tablespoons of butter, 1 at a time, swirling in butter. Keep warm (on low heat but do not allow to bubble again or butter will split)   If you don’t want to make this sauce, you can always substitute it with the award winning Ginger Soy Infusion Sauce.

Pat dry scallops and grouper.  Season with salt and pepper.  Add sesame seeds to a plate and press scallops and grouper onto sesame seeds, each side, to coat.  On another plate, dip top and bottom side in cornstarch.  I do this because the cornstarch will absorb any extra moisture in the scallop and grouper and keep the sesame seeds from falling off the scallops and grouper as they cook.

Heat a cast iron skillet onto high heat and add avocado oil.  Sear scallops and grouper each side for approximately 2-3 minutes.  Remove from pan and place in your warm honey soy glaze, gently coat scallops. Transfer to serving plate and garnish with fried basil leaves.

Baked Triggerfish with Capers & Potatoes Stacks

*Heat oven to 375º

Ingredients for Potato Stacks

• 2 cups heavy cream
• 2 sprigs fresh rosemary 
• 2 garlic cloves, minced
• 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
• 1 tsp. salt
• 1/2 tsp. black pepper
• Freshly grated pecorino Romano cheese

Directions for Potato Stacks

Spray 12 cup standard muffin pan with nonstick cooking spray.

In a small sauce pan, whisk together cream, rosemary, garlic, salt & pepper.  Bring to a slow simmer and remove from the heat. Let sit, stirring occasionally, to meld the flavors. 

Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top but not over the top.

Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with pecorino Romano cheese.

Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.

Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.

Directions for Triggerfish

Lightly salt and pepper fish.

Melt butter and add lemon juice, lemon zest, capers and dill.

Pour over fish in baking dish.

Bake at 375º for 15 minutes.  

Oven Ready Stuffed Flounder Sole 

*Heat oven to 350º

Best results if its defrosted first

Bake 25 to 30 minutes at 350º. Check internal temp is between 150º and 160º. If not, then turn off oven and leave it in for 10 minutes more…

For the filet on spinach, take a bag of spinach, toss with olive oil, fresh garlic, butter, garlic powder, salt and pepper, put it in a baking dish and put the fish on top with some lemon butter and a slice of lemon in the oven. Enjoy.

WARNING: do not overcook the fish. Otherwise it will get tough and dry.

It is best to defrost in the bag overnight in the refrigerator. Please do not rush to defrost in the microwave.

Grilled Salmon, Fish or Shrimp on a Cedar Plank

Directions 

• Soak cedar plank in your sink for at least an hour or two, making sure the plank remains under water.
• Meanwhile, marinate your fish in your favorite dressing.
• Place the pre-soaked cedar plank on a hot grill – keeping a spray bottle of water nearby to extinguish any flare-ups.
• Basically you cook the fish on the cedar plank until it is done.
• This is a great way of making salmon topped with mayonnaise and dill,  or any shrimp, scallops, or fish that you would ordinarily grill. Just cook it on a cedar plank instead.

Broiled Cold Water Lobster Tail

*Heat oven to Broil
 

• First, cut and butterfly the lobster tail and slowly remove meat from inside the tail.
• Remove the vein in tail, then lay meat on top of the tail as shown in picture. 
• Add melted butter, fresh garlic, parsley and fresh lemon juice.
• Broil on middle rack for 6 to 8 minutes and remove.
• Take the drippings from baking dish and add to pan with melted butter. This will be your dipping sauce.
• Enjoy! See pictures.

Australian Waygu Beef Picanha Steak
(aka Sirloin Top Cap)

*Heat oven to 225º

Had to make again it for my kids. OMG, melt-in-your mouth greatness.

Trim off the silverside of Australian Waygu Sirloin top cap (avg weight 3.5 to 4.5 lbs.), and cut into 1.5 inch Picanha steaks.

Reverse sear by coating steaks with a little olive oil and course salt and pepper. Let sit at room temperature for about 20 minutes.

Place on rack and bake at 225º for 20 minutes. Internal temp when registered with a meat thermometer should be 100º.

Move steaks to hot, 450º grill, and grill each side for 2.5 minutes with top open. 

Check internal temperature with a meat thermometer until it registers 130º, then remove from grill.

Let rest for 5 minutes.

Slice, and you’re in steak heaven. No steak sauce or teeth needed. LOL! This will make a great 4th of July steak for your barbecue!

Royal Red Shrimp Stuffed with Lump Crab Cake

Pre-heat oven to 350º

Ingredients:

• 8 royal red shrimp
• 1 lump crab cake, defrosted
• ¼ cup butter, melted
• 1 lemon
• Old Bay seasoning
• 2 cloves garlic, minced
• black pepper

Directions:

1. Butterfly each shrimp along vein and lay flat
2. Pull small amount of crab cake and place on top of each shrimp, then close up shrimp
3. Place each shrimp into baking dish
4. Drizzle each shrimp with butter and lemon, and season with Old Bay, garlic, and pepper, adjusting to taste Note: You can also stuff some portabella mushrooms and bake them with the shrimp.
5. Bake at 350º for 15 to 18 minutes
6. Garnish with fresh, chopped parsley

Enjoy!

Stuffed Fish Florentine

*Heat oven to 375º

Ingredients:

• Fresh spinach
• Kerry Gold garlic and herb butter
• Feta cheese
• Cream cheese
• Grated Pecorino Romano cheese
• Salt and pepper to taste

Sauté spinach in butter. After a few minutes, mix in a few tablespoons of cream cheese and grated cheese then place in bowl to cool.

Layout filets. Place a thin layer of spinach on top, followed by some feta or goat cheese crumbles. I used feta.

Roll the filets up just tight enough so the spinach does not run out. Secure the rolls with a couple of wooden toothpicks.

If you like onion, add some to the bottom of baking dish with butter and a little white wine, then place the stuffed fillets on top of onions. You can use shallots as well as onions.

Melt some of the garlic herb butter and drizzle on the filets. Sprinkle with paprika and black pepper.

Bake at 375º until done – about 20 to 25 minuntes. If needed, cover the dish with some foil about half way through the cooking time so it doesn’t burn the top. The size of the roll-up will dictate the overall cooking time.

😉  Time for a adult beverage

😀  Recipe courtesy of Bill Myers

*You can use any mild white meat for this dish, about .5 lb per person … My suggestions include fluke, flounder, tripletail, parrot fish, triggerfish, and corvina.

Pan-Seared Ahi Yellowfin Tuna

Note: You can grill tuna as well, but I prefer to pan-sear.

1. Coat an 8 oz tuna filet with a peanut or sesame oil, then coat all side of the filet with a mixture of cracked fresh pepper and sesame seeds.
2. Set on counter until it reaches room temperature, then start cooking fish.
3. Heat one or two tablespoons of oil in pan (cast iron pan is best) until oil starts to smoke ,then sear tuna on all sides. Total cook time is two minutes.
4. Set aside to cool, then slice into portions about  1/4 inch thick.

Prior to searing your tuna, you can prepare the sauce.

For the sauce:

Add some fresh ginger and one clove of garlic and one tablespoon minced scallion to a 1/4 to a 1/2 cup Japanese (not Chinese) soy sauce and 2 tsp of honey (or to taste).  To this mixture, add the juice squeezed from one orange or honeybell. The sweetness of orange balances out the saltiness of the soy sauce. Then slice tuna and pour sauce over tuna.  Garnish with some scallion. Enjoy.

NOTE! Everything bagel mix works well on ahi tuna.