Pan-Seared Cod in White Wine Tomato Basil Sauce

Fantastic sauce! In my opinion, there’s not much taste in cod. This added so much flavor and color to the fish.

 

Get the recipe here.

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Shrimp Bisque with Bourbon

This took a little bit of time to make, but it was worth it. If you don’t have a food mill, use a sifter. Make sure you press it to get all the liquid.  Serve with crusty bread. Adapted from Fresh Fish by Jennifer Trainer Thompson.

 

Shrimp Bisque with Bourbon

  • Servings: 8
  • Difficulty: intermediate
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Ingredients

  • 2 pounds (33-35) large raw shrimp, deveined and unshelled, reserving the shells
  • 2 tablespoons grapeseed oil
  • salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons bourbon
  • 3 tablespoons unsalted butter
  • 3/4 cup chopped celery
  • 1/2 cup chopped fennel
  • 1 large onion, chopped
  • 1 medium leek (white parts only), washed and sliced
  • 2 garlic cloves, chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup cup white wine
  • 1/2 cup chicken broth, homemade or low-sodium
  • 5 cups cold water
  • 1/2 cup basmati rice
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • salt and white pepper
  • 1/4 cup finely chopped chives for garnish

 

Directions

  1. Reserve 16 whole shrimp and coarsely chop the remaining.
  2. Heat 1 tablespoon of oil in a large soup pot over high heat. Season the chopped shrimp with salt and black pepper, add to the pot. Cook until just opaque. Remove to a bowl and set aside. Add remaining oil to the pan and add the shrimp shells and stir occasionally till the shells begin to brown. Take the pot off the heat and pour the 1/4 cup of bourbon into the pot. Carefully ignite the bourbon with a long kitchen match or stick flame. Let it burn till the flame subsides and the alcohol is burned off. Return the pot to the heat and cook until the liquid has reduced, about 3 minutes. Transfer the shells and liquid to a bowl and set aside.
  3. In the same pot melt 1 tablespoon of butter, over medium heat. Add the celery and fennel and saute until translucent, about 8 minutes. Add the onion , leek, and garlic, and cook until soft, about 3 minutes. Stir in the tomato paste and cook until it begins to coat the bottom of the pan and it’s somewhat carmelized, about 2 minutes. Add the additional 1 tablespoon of butter and melt. Add the flour and cook stirring constantly, to coat the vegetables, about 1 minute. Add the wine and chicken broth and stir to deglaze the pan, scraping up the browned bits with a wooden spoon.  Add the water, rice, thyme, bay leaf, and the reserved shrimp shells with its liquid. Bring to a boil and reduce the heat to a low simmer, and cover. Cook until the rice is tender, about 30 minutes.
  4. When the rice is cooked, remove the thyme sprigs and bay leaf. Push the soup including the shells through a food mill. Discard the solids, and return to a clean pot set over low heat. Stir in the reserved chopped shrimp, cream, and 2 tablespoons of bourbon. Heat through but do not boil.
  5. Melt the remaining butter in a skillet over high heat and saute the 16 reserved shrimp. Add salt and white pepper to taste. Cook for about 3 minutes.
  6.   Divide the soup among bowls and garnish with the whole shrimp and chives.

 

 

Stonington Clam Cakes with Lemon-Parsley Sauce

This is a great summer appetizer or lunch! Adapted by Fresh Fish, Jennifer Trainer Thompson.

Stonington Clam Cakes with Lemon-Parsley Sauce

  • Servings: 4 as an appetizer
  • Difficulty: easy
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Ingredients

For the Lemon-Parsley Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

For the  Clam Cakes

  • 1 spicy Italian sausage link (casings removed), cooked and crumbled
  • 1 cup chopped clams
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil, or more
  • 1 cup unseasoned panko breadcrumbs
  • pinch of cayenne
  • lemon wedges for garnish

 

Directions

  1.  To make the sauce: Mix the mayonnaise, sour cream, lemon juice, parsley, mustard, and salt and pepper to taste in a small bowl.
  2.  To prepare the clam cakes: Combine the sausage, clams, egg, flour, parsley, and salt in a bowl. Mix well and separate into 4 patties.
  3. Heat the oil over medium-high heat( enough oil to fill 1/4 inch deep). Pour the panko on the plate and season with cayenne. Coat the patties in the breadcrumbs on both sides.  Gently place the cakes in the hot oil and cook on each side 5 to 7 minutes. Serve with lemon wedges and sauce.

 

 

 

Wasabi Grilled Tuna with Couscous

Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.

 

Wasabi Grilled Tuna with Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper

Wasabi Sauce

  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons wasabi powder

Couscous

  • 1 cup whole-wheat Israeli couscous
  • 1 1/4 cup vegetable stock or water
  • 1 cup cherry tomatoes, halved
  • 1 scallion finely chopped
  • 1 tablespoon small capers
  • 3 tablespoons chopped basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • salt and freshly ground pepper

 

Directions

  1. To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
  2. Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
  3. To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
  4. Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.

 

 

Clams with Chorizo and Kale

This recipe was adapted from Fresh Fish by Jennifer Trainer Thompson. I substituted the Chourico (a smoked Portuguese sausage) for chorizo, a spicier sausage, that I happened to already have in my fridge.

 

Clams with Chorizo and Kale

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 tablespoon grapeseed oil
  • 1/2 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 3/4 cup diced chorizo
  • 4 cups coarsely chopped kale, stems removed, lightly packed
  • 1 cup clam broth
  • 20 clams

 

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, chorizo, and kale. Toss to coat with the oil, and cook for 5 minutes.
  2. Add the clam broth and cook for 20 to 25 minutes, or until the kale is tender. Add the clams and cover. Cook until the clams open for about 5 to 8 minutes. Discard any that did not open Spoon over bowls and serve with crusty bread.

 

 

 

 

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

This is a very easy dish to make and it was so good that I served the leftovers with grilled salmon that same week. I served it over couscous but it can easily be served over pasta. The recipe adapted from Fresh Fish by Jennifer Trainer Thompson.

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 medium tomatoes, cut into 8ths
  • 3 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup feta cheese, crumbled
  • 1/2 cup jarred roasted red pepper, sliced
  • 2 tablespoons white wine
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon

 

Directions

  1. Preheat the oven to 450F and place the rack in the top third of the oven.
  2. Place the tomatoes in a large baking dish and toss them with the olive oil and garlic. Sprinkle with salt and pepper and roast them for 15 minutes.
  3. Remove the tomatoes from the oven and stir in the shrimp, feta, and red peppers, white wine, basil, and parsley and bake for another 8 to 10 minutes or till the shrimp is pink in color. Sprinkle with the lemon juice and serve.

 

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

Grilled Salmon with Tomato-Basil Relish

This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.

Grilled Salmon with Tomato-Basil Relish

  • Servings: 4
  • Difficulty: easy
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Ingredients

Salmon

  • 2 pounds of Atlantic salmon with skin on
  • 2 teaspoons of sesame oil
  • 1/4 teaspoon of dried rosemary
  • salt and freshly ground pepper
  • lemon wedges

Relish

  • 2 ripe tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • salt and freshly ground pepper

 

Directions

  1. Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of the salmon with sesame oil, then sprinkle the flash side with the rosemary and salt and pepper. Squeeze the lemon over the fish and grill until a flakes with a fork, about 4 to  6 minutes on each side.
  2. Meanwhile combine and mix all the relish ingredients in a small bowl.
  3. Serve the fish with the relish on the side.