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Recipes  

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.

 
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