| Delicious Recipes |
Here are some of our favorite recipes.
Grouper in Yellow Curry
- 1 cup unsweetened shredded coconut
- 2 cups boiling water
- 5 tablespoons peanut or vegetable oil
- 1 pound grouper fillets, cut into chunks
- Flour for dredging
- 2 cups sliced onion
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- 2 tablespoons fresh lemon juice
- Minced cilantro (fresh coriander) for garnish
Put the coconut in a blender. Cover with water, blend (hold the cover on tight with a tower while the machine is on for extra safety), and let rest for a few minutes.
Heat 3 tablespoons of the oil in a 12-inch skillet over medium-high heat until it is hot (a pinch of flour will sizzle). Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3 to 4 minutes. Remove the fish with a slotted spoon and set aside.
Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes. Stir in the turmeric, cayenne, coriander, pepper, and salt. Cook for about 2 minutes.
Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third. Add the fish, reduce the heat to medium, and cook for about 5 minutes. Add the lemon juice, taste and correct the seasonings, garnish with cilantro, and serve.
Alternative fish for this recipe: Chunks of halibut, mahi-mahi, mako shark, monkfish, pollock, rockfish, red snapper or striped bass.
Makes 4 servings in 45 minutes.
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Grilled Monkfish with Cherry Tomatoes and Asparagus
- 1 pound fillet of monkfish tail, from the thick end if possible, in one piece, membranes removed
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 teaspoon cayenne or crushed red pepper
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper to taste
- 1/2 pound asparagus (6 to 18 asparagus, depending on thickness)
- 8 cherry tomatoes
Cut the monkfish into big chunks, about 2 inches thick. Soak for 30 minutes in a miture of the olive oil, lime juice, cayenne, basil, salt, and pepper. Meanwhile, start a charcoal fire or preheat a gas grill--the fire should be quite hot. Peel the asparagus if necessary and parboil it for 2 to 4 minutes until it begins to become tender but is not cooked through, depending on thickness. Drain and cool quickly.
Skewer the tomatoes. Skewer the asparagus, using two skewers in parallel, one through the bud ends and one through the stalks (this facilitates turning). When ready to cook, skewer the monkfish, using two skewers.
Grill the monkfish over the hottest part of the fire, with the asparagus and tomatoes off to the side. Brush the vegetables with a little of the marinade as they cook. Turn the vegetables as soon as they brown slightly; turn the monkfish when it is good and browned, about 7 to 8 minutes. The vegetables will probably be done before the fish, in a total of 10 minutes or less; the monkfish will take a total of 15 to 18 minutes; it's done when quite firm to the touch and browned all over.
Remove the vegetables and fish from the skewers and serve all together on a platter.
Alternative fish for this recipe: Big chunks of blackfish, grouper, mako shark, or swordfish. You can also use large shrimp or scallops. Adjust the cooking times accordingly.
Makes 2 servings in about 60 minutes (including marinating)
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Curried Mussels
- 5 to 6 pounds mussels, scrubbed and de-bearded
- 1/2 cup dry white wine
- 1 medium-size onion, minced
- Salt and freshly ground black pepper to taste
- Few sprigs fresh parsley
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon curry powder or to taste
- 1/2 cup heavy cream
Put the mussels in a big pot with the wine, onion, salt, pepper, and parsley. Cook, covered, over medium-high heat, shaking the pot occasionally, until they're all opened, about 10 minutes. Remove the mussels and let cook for a few minutes; strain the cooking liquid--using a strainer lined with cheesecloth--into a saucepan and begin reducing it, over high heat, to about 1/2 cup.
Remove the mussels from their shells. In a 3- or 4-cup saucepan, melt the butter over medium heat. Add the flour and curry powder, turn the heat to low, and stir constantly for a couple of minutes. Add the mussel liquid a little at a time, stirring or beating to prevent lumps from forming. When the mixture is smooth, add the cream, stirring all the while. Do not boil. At the last minute, add the cooked mussels. Serve over rice.
Makes 4 servings in 30 minutes
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Salmon Roasted with Cilantro "Pesto"
- 1 clove garlic
- 1 cup loosely packed cilantro (fresh coriander) leaves
- 3 tablespoons olive oil
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- One 2- to 3-pound salmon fillet, skin on
- 1 large ripe tomato, seeded and corasely chopped
Preheat the oven to 400 degrees F. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper. Bake, uncovered, until the salmon is done (peek in between the layers of flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.
Makes 4 servings in 30 minutes
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Scallop Ceviche
- 1/2 pound of large, super fresh sea scallops
- Juice of 1 large lemon
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 3 tablespoons minced fresh basil
Cut the scallops horizontally into 1/8-inch-thick slices; divide among four plates. Drizzle a quarter of the lemon juice and olive oil over the scallops on each plate, then sprinkle with a little salt and pepper. Top with the basil, let rest 5 minutes, then serve.
Makes 4 appetizer servings in 15 minutes.
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Grilled Scallops and Shrimp
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound large or extra-large (not jumbo) shrimp, peeled and de-veined if desired)
- 1 pound large sea scallops
Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot. Combine the lemon juice, oil, garlic, salt, and pepper, and toss with the shrimp and scallops (do not marinate--the lemon juice will begin to cook these delicate fish within minutes). Skewer the fish (the scallops should be skewered through their equator rather than their axis, or they may break), or put in a basket. Grill 2 to 4 inches from the heat source, until just brown. Turn and brown again. Total cooking time should be just about 5 minutes--stop cooking before the scallops' interior becomes opaque.
Makes 4 to 6 servings in 30 minutes.
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Grilled Sturgeon with Capers and Tomatoes
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons capers
- 2 cups roughly chopped fresh or drained canned tomatoes
- Salt and freshly ground black pepper to taste
- 1/2 cup minced fresh basil
- Four 1-inch-thick sturgeon steaks, 4 to 6 ounces each
Start a gas or charcoal grill. Heat 2 tablespoons of the olive oil over medium heat in a 10-inch skillet and add the garlic; cook, stirring, until lightly colored, then add the capers. Cook 15 seconds; add the tomatoes, salt, and pepper and cook over medium-high heat until thick, about 10 minutes. Add half the basil, stir, and cook 1 minute more. Keep warm.
Brush the sturgeon with the remaining olive oil and sprinkle with salt and pepper. Grill until lightly browned on both sides, a total of 8 to 10 minutes; the fish will be stark white throughout. Serve immediately, covered lightly with sauce; garnish with the remaining basil.
Alternative fish for this recipe: Steaks of grouper, large mackerel, marlin, striped bass, swordfish, or tuna.
Makes 4 servings in 30 minutes.
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Grilled Swordfish with Corn and Tomato Relish
- Four 1-inch-thick swordfish steaks, about 6 ounces each (or cut a large steak into pieces)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 4 ears corn, stripped of their kernels
- 2 large fresh ripe tomatoes, cored and roughly chopped
- 1/2 cup minced fresh basil
Preheat a gas grill or broiler; the fire should be quite hot. Brush the swordfish with 2 tablespoons of the olive oil and season it with salt and pepper. Heat a 12-inch non-stick skillet over medium-high heat for 3 to 4 minutes. Add the remaining oil, then the corn. cook, stirring, over high heat until lightly browned, 1 to 2 minutes. Add the tomato and the basil, cook 30 seconds more, then turn off the heat. Season with salt and pepper.
Grill the fish about 3 inches from the source of heat. Turn when nicely browned, about 4 or 5 minutes, then cook ad additional 4 or 5 minutes (reduce the cooking time if you are using small steaks). Check the fish for doneness by peeking between the layers of flesh with a thin-bladed knife--when the knife meets little resistance and no translucence remains, the swordfish is done. Serve with the relish.
Makes 4 servings in 30 minutes.
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Grilled Tuna Marinated with Fresh Tomato Salsa
- 1 cup loosely packed cilantro (fresh coriander) leaves
- 1 small red onion, diced
- 1 teaspoon ground cumin
- Juice of 2 lemons
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 large or 2 small tuna steaks, about 1-1/2 pounds total
- 4 medium-size ripe tomatoes, roughly chopped
- 1 clove garlic, finely minced
- Dash cayenne pepper or hot sauce to taste
Mix together half the cilantro, the onion, cumin, lemon juice, olive oil, salt, and pepper. Marinate the tuna in this mixture for 1 hour or less (or more, refrigerated). Mix the remaining cilantro with the tomatoes, garlic, cayenne, salt, and pepper; let stand until ready to serve.
Preheat a gas grill or broiler and grill or broil the tuna about 4 inches from the heat source, basting occasionally with the marinade. Turn once, after about 5 minutes. Check for doneness by cutting into the steak with a thin-bladed knife; tuna should not be cooked well done, and will continue to cook a bit after you remove it from the grill. This will yield a crisp but slightly rare steak; cook longer if you prefer a darker steak, but be careful not to overcook. Serve with the fresh tomato salsa.
Makes 4 servings in about 60 minutes.
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Bouillabaisse
- Fish fumet**
- 1/4 cup olive oil
- 2 tablespoons garlic (chopped)
- 2-3 small onions (chopped)
- 3 carrots (julienne)
- 1 fennel bulb (diced)
- Mixed fresh, raw fish (1-1/2 lbs. haddock or other firm, flesh white fish; 1/2 lb. shrimp; 1 lb. mussels; 1 lb. clams; 8 oz. blue crabmeat)
- 16 ounces tomatoes (diced, canned)
- 1 teaspoon saffron threads
- Fresh rosemary (or other herbs)
Place olive oil in a large, heavy saucepan and add garlic, onions, carrots and fennel. Saute until al dente. Add fish fillets, cover and simmer 5 minutes. Add fish fumet, shrimp, cleaned shellfish, diced tomatoes (including juice), saffron, diced fresh herbs and salt and pepper to taste. Simmer until shellfish opens. Place a pinch of crabmeat in bottom of serving bowls and ladle bouillabaisse into bowls. Serve with a toasted baguette.
Makes 6 to 8 servings.
**Fish fumet: In large soup pot, place 5 lbs. fish heads, bones or shells (shrimp or lobster), 1 medium onion (sliced), 1 whole celery stock (cut in large pieces), 3 carrots (cut in large slices), fresh herbs as desired, salt and pepper to taste. Cover all ingredients with water. Simmer until liquid is reduced by half, skimming the top to remove fat, if necessary. Strain through colander. [Note: To achieve a golden color fish stock, use white fish bones only.]
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