Seafood

Seared Sea Scallops With Citrus Fennel Slaw

Ingridients:

8 x large sea scallops
2 tbsp unsalted butter
1 x fennel bulb, thinly shaved
4 tbsp olive oil
4 tbsp orange juice
1/2 tsp orange zest
2 tbsp lemon juice
1/2 tsp lemon zest
1 tbsp white wine vinegar
2 tbsp chopped tarragon
4 tsp Olive Tapenade (recipe in sauces)

Preparation:

In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well. Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper. Add the scallops and cook until golden brown on each side, about 2 minutes per side.
Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.


Tuna Fish & Chips


Ingredients:

1/2 ripe, but still firm avocado, diced into 1/4-inch cubes
1/4 cup frozen corn kernels, thawed
2 tbsp fresh cilantro leaves, stems discarded, finely chopped
2 tbsp diced red onion
1 tbsp freshly squeezed lime juice
Salt
Freshly ground black pepper
1/8 teaspoons ground chipotle pepper (or cayenne)
8 oz Ahi (or albacore) tuna, 1 inch thick
1 tsp ground cumin
1 tbsp canola oil
12 x cosmetically perfect blue corn tortilla chips, triangular or round

Preparation:

In a medium bowl combine avocado, corn, cilantro, onion, lime juice, salt and pepper to taste, and chipotle. Toss gently. Reserve.
Using a long, sharp knife, cut tuna into long strips, 1 1/4 inches wide (by the 1-inch thickness of the steak)
In a small bowl, combine cumin, 1 teaspoon pepper, and 1/2 teaspoon salt.
Rub spice mixture generously on all sides of the tuna.
Heat a nonstick pan over high heat. When pan is smoking hot, add canola oil. Wait 10 seconds, then add tuna. Sear for 20 seconds per side, or until fish is cooked on the outside, but still rare in the center. Transfer to a plate. Cut into 1/2-inch-thick slices.
To assemble, line up tortilla chips. Top with a slice of tuna and a dollop of avocado relish.


Japanese Miso Style Salmon

Ingridients:

3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Preparation:

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Fennel Crusted Tuna

Ingridients:

2 x 1 inch thick tuna steaks (1 pound each)
1 tbsp + 1 teaspoon of crushed fennel seeds (20ml)
1 tbsp + 2 teaspoon of minced lemon zest (25ml)
1 tsp of kosher salt (5ml)
Olive oil spray
Lemon wedges

Preparation:

In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.
Remove the tuna from the fridge and let come to room temperature.
Preheat barbeque to 400°F/204°C or high heat.
Oil the grill and drizzle oil over the tuna. Season with salt and pepper.
Place tuna on grill and cook for 2 minutes per side
Serve with fennel tops and lemon wedges as garnish


Basic Mussel Recipe

Fresh & Wild Danny Boome Nova Scotia Mussel
3 tbsp extra virgin olive oil (45 millili
5 cloves garlic, minced
1 x medium onion, sliced
3/4 cup dry white wine (178 milliliters)
4 1/2 lb. mussels, cleaned (2.05 kilograms)
1/2 cup 35% cream (125 milliliters)
1 tbsp butter (15 milliliters)
1/2 cup fresh parsley, chopped, keep the stems (125 milliliters)
1 tbsp smoked paprika (15 milliliters)

Preparation:

In a large pot over medium heat, heat the oil; add the garlic and brown. Add the onions, stir occasionally and cook until the onion softens.
Add the parsley stems and mussels, cover the pot and turn the heat to high. Add the wine and steam, shaking the pot frequently, until the mussels open, about 5 to 8 minutes and the mussels pull away from their shells.
Strain the liquid and return to the pot and reduce to half.
Shell all of the mussels, set aside.
Pour the cream into the mussel reduction and reduce until slightly thickened.
Season with salt and pepper.


Steamed Mussels Provencal

Ingredients:

2 tbsp (25 mL) olive oil
2 x small onions, diced
2 cloves garlic, minced
1 cup (250 mL) white wine
1 can (28 ounce /796 mL) diced tomatoes, drained
2 lb. (1 kg) mussels
2 tbsp (25 mL) freshly chopped parsley

Preparation:

Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels).


Seafood in Parchment Parcels

Ingrients:

Parchment paper
1 cup sliced green and/or yellow zucchini
1 cup sliced red and yellow bell pepper
8 ounces large shrimp (21/25), peeled, de-veined with tails off
8 ounces sea scallops
salt and pepper
1 x red onion, sliced
4 sprig fresh marjoram or oregano
4 sprig fresh thyme
4 Tbsps dry white wine
4 x thin lemon slices
2 Tbsps butter

Preparation:

Preheat oven to 375 F.
Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in half to make a crease, then open up. Arrange zucchini slices and peppers on parchment paper, then distribute shrimp and scallops over zucchini and peppers. Season lightly and top with red onion and herbs. Sprinkle seafood with white wine, arrange lemon slices and top with a tablespoon of butter on each paper.
To create the parcel, fold paper over seafood. Starting at a folded end, make a small crease in the paper, folding on an angle. Make the next fold so that the crease overlaps the first fold (this is how you create a seal). Continue with these small folds, working your way around the seafood, until you get to the end. Twist the parchment at the end to finish the seal.
Place parchment parcels on a baking tray and bake for about 15 minutes, until the parcels inflate. To serve, place parcel on a plate and cut or tear open (watch for the steam).
Parcels can be assembled up to 6 hours in advance and chilled.