Shrimp and
Langostino “Chunky” Bisque
Halibut
in Parchment
California
Smoked Tuna Melt
Dabs and Capers
Chipotle Spinach
Sauce
Yogurt
and Almond Halibut
Blood Orange Sauce
Roasted
Red Bell Pepper and Sage Sauce
Shrimp
and Langostino “Chunky” Bisque
(From the book The Lady and
the Lingcod)
Jeff won’t let me run the
whole batch through the blender, because he
likes to sink his teeth into an occasional shrimp
or langostino. You may prefer to puree the whole
thing.
3 tablsp. Olive oil
1 pound Medium shrimp in the shell or cooked
and cleaned dungeness crab
1 pound Cleaned and pre-cooked langostinos or
lobster
¼ cup Butter
1 large Onion, chopped
2 to 3 stalks Celery heart, chopped
1 Carrot, chopped
2 cubes Fish-flavored bouillon (each cube sized
to make 1 cup)
2½ cups Water
1 cup White wine
1 Bay leaf
1 teasp. Salt
¼ teasp. Cayenne
¼ teasp. Paprika
15-oz. can Tomato sauce
1 pint Heavy cream
Clean and devein shrimp, reserving shells.
In a large pot or Dutch oven, over medium heat,
cook shrimp shells in the olive oil until they
turn pink. Carefully remove and discard shells,
leaving oil. Add shrimp to oil and, stirring
constantly, cook until shrimp turn pink. Remove
shrimp and save for later. Add butter, onion,
celery, and carrot to pot. Continue to stir
until vegetables are soft. Dissolve the bouillon
cubes in the water and add to vegetables. Stir
in wine, bay leaf, salt, cayenne, paprika, and
tomato sauce, and bring to a boil. Reduce heat
to low. Cover and simmer 15-20 minutes. Remove
bay leaf. Add shrimp and langostinos, and simmer
uncovered for 15 minutes, stirring occasionally.
Run half of the mixture through a blender until
smooth, and return to pot. Stir in the cream.
Return just to a boil over medium heat. Serves
8.
Note: If you want a great presentation at the
table, buy some whole cooked crayfish and place
one on the edge of each bowl, with its tail
submerged in the bisque, as a garnish. We were
served a fine bisque this way at the Fort Nassau
Restaurant on Curaçao, and it was quite
impressive.
Halibut
in Parchment
Submitted by David Kelly.
1 pound
1
1
2 tablsp.
3 tablsp.
|
Halibut fillet, 1-2 inches thick cut
in two equal pieces
Ripe small tomato
Lemon
Butter, melted
Capers
Salt and pepper to taste
|
Preheat oven to 350°F. Rinse and pat dry
the halibut, then brush with melted butter.
Slice the tomato into thin slices. Choose a
baking dish; I use a 9 inch loaf pan. Cut a
piece of parchment paper big enough to completely
surround the fish. Put the parchment paper in
the baking pan and cover the bottom with the
tomato slices. Stand halibut up on it side using
the second piece to keep them upright. Pour
remaining butter over the halibut. Slice half
of the lemon into paper thin slices and juice
the remaining half. Place the lemon slices on
top of the fish and sprinkle capers over top.
Now pour the lemon juice over the entire creation.
Here is where I add a grating of sea salt and
pepper. Bring the opposite sides of the parchment
into the center and fold down to make a snug
fit. Then twist each end in opposite directions
to secure your parchment bag. Bake for one hour.
Serves 2 halibut lovers.
California
Smoked Tuna Melt
(From the book The Lady and
the Lingcod)
½ pound
½ pound
¾ cup
¾ teasp.
¾ teasp.
½ cup
1 Loaf |
Cooked albacore, chilled and crumbled
Smoked albacore, crumbled
Mayonnaise
Lemon pepper
Garlic powder
Green onions, chopped
Cheddar cheese slices
Large artichoke bottoms, cooked
1 Loaf sourdough bread, sliced and toasted |
In a large bowl, combine mayonnaise with lemon
pepper and garlic powder. Stir in onions and
tuna.
Arrange sandwiches open-face style starting
with toasted bread. Place an artichoke bottom
on each bread slice. Top with tuna mixture;
cover with a slice of cheese and broil until
cheese melts. Makes 4-6 sandwiches.
Dabs and Capers
(From the book The Lady and the Lingcod)
8
1/3 cup
1 or 2 cloves
1 tablsp.
6 tablsp.
|
Sand Dabs, pan dressed, 4-6 oz. each
Olive oil
Garlic, minced or pressed
Butter, melted
Lemon juice
Salt and pepper, to taste |
Brush sand dabs on both sides with olive oil
and season with salt and pepper. In blender
or food processor, mix together capers, garlic,
lemon juice and melted butter. Heat olive oil
in a large skillet over medium-high heat, and
sauté the sand dabs until golden brown
on each side. Serve fish with caper sauce. Serves
4.
Alternative fish substitutions: amberjack,
John Dory, lingcod, mako shark, marlin, rockfish,
swordfish, and any species of small flatfish.
Chipotle
Spinach Sauce
(From the book The Lady and
the Lingcod)
| 1½ pounds |
Salmon fillets or steaks, 6-8 oz. each,
skin on |
| 1 tablsp. |
Butter, melted |
1 cup
|
Sour cream |
| 0.62 oz. pkg. |
McCormick spinach dip mix |
| 4 oz. can |
Green chiles, diced and drained |
| ½ cup |
Half & half |
| ¾ teasp. |
Ground chipotle pepper |
Prepare spinach dip according to directions
on the package and chill for 1 hour. Baste salmon
with melted butter and broil. While salmon is
cooking, finish the spinach sauce. In a medium
saucepan, combine green chiles and half &
half. Cook over medium heat 3-4 minutes, stirring
often. Add spinach dip and continue to stir.
Reduce heat to low. When salmon is finished
stir chipotle pepper into sauce and serve. Serves
4.
Alternative fish substitutions: any tuna species,
dorado, mako shark, rockfish, swordfish, thresher
shark, wahoo or yellowtail.
Yogurt
and Almond Halibut
(From the book The Lady and the Lingcod)
| 1 pound |
Halibut fillet, 1-2 inches thick |
| 6 oz. |
Lemon-flavored yogurt |
| ¼ cup |
Plain breadcrumbs |
| 1 tablsp. |
Chives, finely chopped |
| |
Salt |
| |
Pepper |
| ½ cup |
Almonds, blanched and finely chopped |
| ¼ cup |
Golden raisins |
Preheat oven to 425°F. Mix yogurt, breadcrumbs
and chives together. Season to taste with salt
and pepper. Dip fish in yogurt mixture, coating
well. Carefully roll fillet in almonds and place
in a glass baking dish. Cover and bake for 25-30
minutes. Garnish with golden raisins. Serves
2.
Alternative fish substitutions: cabrilla, dorado,
lingcod or white seabass.
Blood
Orange Sauce
(From the book The Lady and the Lingcod)
| 1½ pounds |
Salmon fillets or steaks, 6-8 oz. each,
skin on |
| ½ cup |
Pineapple juice |
| ¼ cup |
Vegetable oil |
| 1 tablsp. |
Dark rum |
| 1 |
Lime, juiced |
| 1 teasp. |
Wasabi paste |
| 1 teasp. |
McIlhenny green pepper sauce (jalapeno) |
| 1 clove |
Garlic, minced |
| 1 tablsp. |
Parsley, chopped |
| 3 |
Blood oranges, peeled, sectioned and chopped |
In a non-reactive bowl, combine pineapple juice,
oil, rum, lime juice, wasabi paste and jalapeno
sauce. Add garlic and parsley. Pour into a large
Ziploc bag, add fish and marinate in refrigerator
for 1 hour. Remove fish from marinade (reserving
remainder) and broil or grill. During this time,
heat marinade in a small saucepan until boiling.
Reduce heat, stir in chopped oranges, and serve
with salmon. Serves 4.
Alternative fish substitutions: any tuna species,
dorado, mako shark, rockfish, swordfish, thresher
shark, wahoo or yellowtail.
Roasted
Red Bell Pepper and Sage Sauce
(From the book The Lady and the Lingcod)
| 1½ pounds |
Salmon fillets or steaks, 6-8 oz. each,
skin on |
| 2 large |
Red bell peppers |
| 1½ tablsp. |
Fresh sage, chopped |
| 1 tablsp. |
Oil-packed sun-dried tomatoes, drained
and chopped |
| 1 tablsp. |
White wine vinegar |
| 1 teasp. |
McIlhenny green pepper sauce (jalapeno) |
| 2 tablsp. |
Butter, melted |
| 2 tablsp. |
Paul Prudhomme's Blackened Redfish Magic |
In a broiler or toaster oven, place bell peppers
on a pan approximately 2-3 inches below heat
source. Broil 2-3 minutes and remove from oven.
Let cool 3 minutes and return to oven. Repeat
as needed, turning peppers occasionally, until
evenly blackened. As soon as you see most of
the skin blackening and wrinkling, remove the
peppers from the oven and place them in a paper
bag to cool for about 20-30 minutes. Peel, seed
and slice the peppers.
Preheat broiler or grill. In a blender, combine
red pepper, sage, sun-dried tomatoes, vinegar
and jalapeno sauce, and puree. Stir Blackened
Redfish Magic into butter, baste onto fish,
and broil or grill. When serving, drizzle red
pepper sauce over salmon. Serves 4.
Alternative fish substitutions: any tuna species,
dorado, mako shark, swordfish, thresher shark,
or wahoo.
