Macadamia- Crusted Chilean Sea Bass with Mango Cream Sauce
Ingredients:
- 1/2 mango- peeled, seeded and diced - 1/2 cup chopped macadamia nuts
- 1/2 cup heavy cream - 1/4 cup seasoned bread crumbs
- 1 teaspoon olive oil
- 1lb fresh sea bass - 1/2 teaspoon black pepper
- salt and ground black pepper to taste - 1 pinch red pepper flakes
- 2 cloves minced garlic
- 1 tablespoon extra virgin olive oil
Directions:
1. In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven 350 degrees F.
2. In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
3. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crusted garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
4. Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust and return to the oven until crust browns. Top with the mango cream sauce.
Prep Time Cook Time Ready In Servings
20 min 20 min 40 min 4
- 1/2 mango- peeled, seeded and diced - 1/2 cup chopped macadamia nuts
- 1/2 cup heavy cream - 1/4 cup seasoned bread crumbs
- 1 teaspoon olive oil
- 1lb fresh sea bass - 1/2 teaspoon black pepper
- salt and ground black pepper to taste - 1 pinch red pepper flakes
- 2 cloves minced garlic
- 1 tablespoon extra virgin olive oil
Directions:
1. In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven 350 degrees F.
2. In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
3. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crusted garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
4. Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust and return to the oven until crust browns. Top with the mango cream sauce.
Prep Time Cook Time Ready In Servings
20 min 20 min 40 min 4
Pan Seared Chilean Sea Bass
Ingredients:
- 1/4 cup Canola oil - 1 tomato, cut into 8 wedges
- 4 (6ounce) sea bass fillets - 1lb fresh baby spinach, stems removed
- salt and pepper to taste - 4 slices crispy cooked bacon, chopped
- 1 red onion, cut into thin strips - 3 tablespoons sunflower seeds
- 2 cups button mushrooms, sliced - 1 tablespoon balsamic vineger
Directions:
1. In a large heavy skillet heat 2 tablespoons oil over medium- high heat, until hot but not smoking. Sprinkle salt and pepper. Cook on one side about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
2. Add the remaining oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium- high heat. Add vineger; toss and cook just until warm. Place spinach mixure on 4 serving plates; top each with sea bass fillet.
Servings
4
- 1/4 cup Canola oil - 1 tomato, cut into 8 wedges
- 4 (6ounce) sea bass fillets - 1lb fresh baby spinach, stems removed
- salt and pepper to taste - 4 slices crispy cooked bacon, chopped
- 1 red onion, cut into thin strips - 3 tablespoons sunflower seeds
- 2 cups button mushrooms, sliced - 1 tablespoon balsamic vineger
Directions:
1. In a large heavy skillet heat 2 tablespoons oil over medium- high heat, until hot but not smoking. Sprinkle salt and pepper. Cook on one side about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
2. Add the remaining oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium- high heat. Add vineger; toss and cook just until warm. Place spinach mixure on 4 serving plates; top each with sea bass fillet.
Servings
4
How To Broil A Lobster Tail
Start with a defrosted lobster tail.
Place the tail on a cutting board set oven to to a medium broil- 500 degrees.
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Create a lobster marinade.
This is a combination of a half stick of clarified butter, 1 tsp of lemon juice, a 1/4 tsp of white pepper, a 1/4 tsp of sea salt and a 1/4 tsp of garlic powder. Mix together and set aside.
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Take kitchen sheers and begin on right side of shell.
Keep bottom of the sheers as close to the top underside of the shell as possible. You DO NOT want to cut to deep into the lobster tail.
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Repeat process on other side.
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Make a cut across the back to free the top of shell.
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Grab the cut piece of shell and peel it backwards.
Wash the tail with cold water to remove bits of shells and pat dry.
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Drizzle the tail with the marinade and place into a pan.
Insert into oven and broil about 1 minute per ounce of lobster tail.
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Once the tail is cooked, unwrap the tail, dunk in butter and enjoy!
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NOTE: You must keep a close eye on the tails, they will overcook easily and become rubbery. The lobster tails are done when the internal temperature reaches 145 degrees. The meat may be slightly browned but should be firm to the touch.
How to clean Maryland Blue Crab before you cook them
#1
Stun the LIVE blue crabs by placing in ice water for five minutes.
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#2
Grasp the crabs by its legs and under top shell spine (stunned crabs can be handled bare handed).
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#3
Pry off the top shell using the shells spine for leverage. This instantly kills the crab.
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#4
Flip crabs over and remove the apron.
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#5
Using high pressure water, spray out the entrails.
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#6
Using thumb, twist off mouth parts.
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#7
Remove spongy gills from both halves then rinse.
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#8
Cleaned and ready to cook!
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NOTE: If the water pressure is sufficient, you can combine steps 5 and 7 by using the water spray to remove the gills.
Oyster Risotto
Ingredients:
- 2 dozen oysters
- 250g rice
- 1 onion, chopped
- 1 small garlic clove, crushed
- butter
- 1/2 litre court bouillon
- 100ml white wine
- balsamic vinegar
- lemon juice
Diections:
1. Cook the onion and garlic in butter, then add washed rice and mix well.
2. Add half the court bouillon and wine then bring to a simmer.
3. Add remaining liquid gradually until all is used and rice is cooked.
4. The rice can then be finished by adding either fresh herbs, parmesan or chopped ham.
5. Squeeze a little lemon juice over the oysters and cracked pepper. Place under an overhead grill for approximately one minute, then splash with vinegar and place under risotto.
*Suggestions: All liquids added to risotto should be hot, because cold liquids will shock the rice grains.
Cook Time Servings
35min 4
- 2 dozen oysters
- 250g rice
- 1 onion, chopped
- 1 small garlic clove, crushed
- butter
- 1/2 litre court bouillon
- 100ml white wine
- balsamic vinegar
- lemon juice
Diections:
1. Cook the onion and garlic in butter, then add washed rice and mix well.
2. Add half the court bouillon and wine then bring to a simmer.
3. Add remaining liquid gradually until all is used and rice is cooked.
4. The rice can then be finished by adding either fresh herbs, parmesan or chopped ham.
5. Squeeze a little lemon juice over the oysters and cracked pepper. Place under an overhead grill for approximately one minute, then splash with vinegar and place under risotto.
*Suggestions: All liquids added to risotto should be hot, because cold liquids will shock the rice grains.
Cook Time Servings
35min 4
Pasta with Shrimp, Oysters and Crabmeat
Ingredients:
- 1/2 cup butter - 1 (16oz) package bow tie pasta
- 1/2 cup olive oil - 2 (10oz) containers shucked small oysters, drained
- 3 tablespoons minced garlic - 1/4 cup butter
- 1 1/4 chopped fresh parsley - 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice - 1 1/4lb peeled & deveined small shrimp
- 1 pinch crushed red pepper - 1lb fresh lump crabmeat
- salt and pepper to taste - salt and pepper to taste
- 1/4 cup chopped fresh parsley
Directions:
1. Melt 1/2 cup of butter and 1/2 of cup olvie oil together in a saucepan over medium heat. Stir in the garlic and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for about 1 minute more. Season with lemon juice, crushed red pepper, salt and pepper; set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup of butter and 1 tablespoon olive oil together in a large skillet over medium- high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crabmeat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crabmeat is hot.
4. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gentley to coat. Sprinkle with remaining 1/4 cup of chopped parsley before seasoning.
Prep Time Cook Time Ready In Servings
30 min 15 min 45 min 6
- 1/2 cup butter - 1 (16oz) package bow tie pasta
- 1/2 cup olive oil - 2 (10oz) containers shucked small oysters, drained
- 3 tablespoons minced garlic - 1/4 cup butter
- 1 1/4 chopped fresh parsley - 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice - 1 1/4lb peeled & deveined small shrimp
- 1 pinch crushed red pepper - 1lb fresh lump crabmeat
- salt and pepper to taste - salt and pepper to taste
- 1/4 cup chopped fresh parsley
Directions:
1. Melt 1/2 cup of butter and 1/2 of cup olvie oil together in a saucepan over medium heat. Stir in the garlic and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for about 1 minute more. Season with lemon juice, crushed red pepper, salt and pepper; set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup of butter and 1 tablespoon olive oil together in a large skillet over medium- high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crabmeat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crabmeat is hot.
4. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gentley to coat. Sprinkle with remaining 1/4 cup of chopped parsley before seasoning.
Prep Time Cook Time Ready In Servings
30 min 15 min 45 min 6
Mushroom Stuffed Baked Whole Red Snapper
Ingredients:
- 1/2lb fresh mushrooms, or 1 (8oz) can stems & pieces - 1 tablespoon soy sauce
- 4 tablespoons (1/2 stick) butter, divided - 1 tablespoon freshly chopped parsley leaves
- 1/2 cup finely chopped celery - salt
- 5 tablespoons minced onion, divided - freshly ground black pepper
- 1 (8oz) can water chestnuts, drained & chopped -2 (2 1/2lb) whole red snapper, gutted, scaled & cleaned
- 1/2 cup soft bread crumbs - 1/2 cup dry white wine
- 1 egg, lightly beaten - 3/4 cup water
Directions:
1. Preheat oven to 350 degrees F.
2. Rinse, pat dry, and finely chopp 1/4lb mushrooms. Quarter remaining or drain canned mushrooms. Set aside.
3. In a small skillet, melt 2tablespoons of butter, add celery and 3lb of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, salt and pepper. Mix well and spoon into fish cavities. Secure opennings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons of onion, the wine and water.
4. Bake uncovered for 45- 50 minutes. Baste occassionally. Taste with a fork. When fish flakes, it's done!
Cook Time Servings
50min 4
- 1/2lb fresh mushrooms, or 1 (8oz) can stems & pieces - 1 tablespoon soy sauce
- 4 tablespoons (1/2 stick) butter, divided - 1 tablespoon freshly chopped parsley leaves
- 1/2 cup finely chopped celery - salt
- 5 tablespoons minced onion, divided - freshly ground black pepper
- 1 (8oz) can water chestnuts, drained & chopped -2 (2 1/2lb) whole red snapper, gutted, scaled & cleaned
- 1/2 cup soft bread crumbs - 1/2 cup dry white wine
- 1 egg, lightly beaten - 3/4 cup water
Directions:
1. Preheat oven to 350 degrees F.
2. Rinse, pat dry, and finely chopp 1/4lb mushrooms. Quarter remaining or drain canned mushrooms. Set aside.
3. In a small skillet, melt 2tablespoons of butter, add celery and 3lb of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, salt and pepper. Mix well and spoon into fish cavities. Secure opennings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons of onion, the wine and water.
4. Bake uncovered for 45- 50 minutes. Baste occassionally. Taste with a fork. When fish flakes, it's done!
Cook Time Servings
50min 4
Baked Salmon
Ingredients:
- 2 garlic cloves, minced - 1 tablespoon lemon juice
- 6 tablespoons light olive oil - 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil - 2 (6 ounce) salmon fillets
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinade in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees fahrenheit.
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Prep Time Cook Time Ready In Servings
15 min 45 min 1hrs 2
- 2 garlic cloves, minced - 1 tablespoon lemon juice
- 6 tablespoons light olive oil - 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil - 2 (6 ounce) salmon fillets
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinade in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees fahrenheit.
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Prep Time Cook Time Ready In Servings
15 min 45 min 1hrs 2
Grilled Salmon
Ingrdients:
- 2lbs salmon fillet - 11/2 teaspoons minced fresh rosemary
- 1/2 cup vegetable oil - 1/2 teaspoon salt
- 1/2 cup lemon juice - 1/8 teaspoon pepper
- 4 green onions, thinly sliced
- 3 tablespoons minced fresh parsley
Directions:
Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15- 20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
Prep Time Cook Time Ready In Servings
10 min 15 min 25 min 4
- 2lbs salmon fillet - 11/2 teaspoons minced fresh rosemary
- 1/2 cup vegetable oil - 1/2 teaspoon salt
- 1/2 cup lemon juice - 1/8 teaspoon pepper
- 4 green onions, thinly sliced
- 3 tablespoons minced fresh parsley
Directions:
Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15- 20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
Prep Time Cook Time Ready In Servings
10 min 15 min 25 min 4
