baylobster

ARCTIC CHAR WITH BLISTERED CHERRY TOMATOES

Tue, 28 Jul 2020 19:30:10 GMT

ARCTIC CHAR WITH BLISTERED CHERRY TOMATOES

Farmed char is widely available and has a mild flavor and a great texture. It’s similar to salmon but not quite as rich and fatty. Wild arctic char from the northern seas is available only for a few weeks in late summer, when the ice has melted enough for the local fishermen to reach them. It is a sought-after delicacy, and one that will cost you. If you find fresh, it’s well worth the splurge.

Ingredients:

3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) arctic char fillets
3/4 teaspoon coarse salt, divided
1/2 teaspoon black pepper, divided
4 garlic cloves, halved
3 pints multicolored cherry tomatoes
1/4 cup thinly sliced fresh basil
2 shallots, thinly sliced

Instructions:

Preheat oven to 400°.
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, flesh side down, to pan, and sauté for 2 minutes. Place pan in oven; cook at 400° for 3 minutes or until desired degree of doneness.
Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, basil, and shallots; toss to combine. Serve with fish.

Recipe supplied by http://allrecipes.com

ACAPULCO MARGARITA GROUPER

Tue, 28 Jul 2020 19:28:31 GMT

ACAPULCO MARGARITA GROUPER

Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas.

Ingredients:

4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

Instructions:

Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Recipe supplied by http://allrecipes.com

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

Tue, 28 Jul 2020 19:23:47 GMT

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

When you’re done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.

Ingredients:

1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf 1/3 cup heavy cream
10 tablespoons unsalted butter – chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

Instructions:

Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely – every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Recipe supplied by http://allrecipes.com

baylobster

ARCTIC CHAR WITH BLISTERED CHERRY TOMATOES

ARCTIC CHAR WITH BLISTERED CHERRY TOMATOES ﻿

ACAPULCO MARGARITA GROUPER

ACAPULCO MARGARITA GROUPER ﻿

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY ﻿

ARCTIC CHAR WITH BLISTERED CHERRY TOMATOES

ACAPULCO MARGARITA GROUPER

ALMOND-CRUSTED HALIBUT CRYSTAL SYMPHONY