Seafood recipes
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Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida’s Amelia Island.
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Caramelized lemon grass shrimp Total time: 1 hour, 10 minutes, plus cooling time Servings: 6 as part of a multi-course meal Note: Adapted from “Vietnamese Home Cooking” by Charles Phan.
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25 minutes.
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Javier’s ceviche de pescado is a colorful concoction with halibut, tomato, onion, cilantro, cucumber and serrano chile.
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Total time: 20 minutes Servings: 4 2 pink grapefruit 1 head fennel 1/4 red onion Salt 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup torn arugula 4 ounces lump Dungeness crab meat 1.
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Dear SOS: Sweet Butter, in Sherman Oaks, uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried.
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Total time: 1 hour, 15 minutes, plus brining and refrigerating time for the fillets Servings: 6 to 8 Note: This recipe requires the use of a kitchen scale.
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White beans with chorizo, clams and shrimp Total time:1 hour, plus 2 hours baking time for the beans Servings: 6 to 8 servings Note: Spanish chorizo can be found at Spanish markets as well as at select gourmet markets and cooking supply stores.
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Total time: 1½ hours Servings: 8 Note: Adapted from “Party Like a Culinista” by Jill Donenfeld and Josetth Gordon, who note: “Once you’ve marinated the fish and put it on a baking dish, pour the extra marinade into a saucepan over medium heat for about 10 minutes to let it reduce slightly.
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Dear SOS: We were hosted by our good friends for our 50th anniversary for dinner at Morton’s Steakhouse.
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Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson’s Bar and Grill.
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Total time: 1 hour Servings: 4 Note: For the stew, use a white fish such as cod or halibut. 1 1/2 pounds fish fillets Salt 1 1/2 pounds boiling potatoes, peeled and quartered 1 quart water 1 onion, quartered 2 bay leaves 1/4 cup olive oil 4 cloves garlic, chopped 2 tablespoons sweet pimentón (paprika, not smoked) 2 tablespoons wine vinegar 1.
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Simple fish stock Total time: 1 hour Servings: Makes a generous 2 quarts stock. 1 pound small fish, fish heads, bones, trimmings plus any shrimp shells 3 quarts water 1 tablespoon salt 1/2 onion 1 strip of lemon peel 1 strip of orange peel 1 stalk of celery 1 small carrot, split lengthwise Several stems of parsley Pinch of fresh thyme In a large, heavy-bottomed pot, place the fish, water, salt, onion, lemon and orange peels, celery, carrot, parsley and thyme.
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Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil, divided 2 leeks, chopped 1 onion, chopped 1 carrot, chopped 1/4 cup brandy 1/2 cup white wine 8 cups simple fish stock, divided 1 cup diced tomatoes Pinch of ground cayenne pepper Salt to taste Pinch of crushed saffron threads 2 slices toasted bread, broken into pieces 1 1/2 pounds boneless monkfish, cut into 1-inch pieces and/or lobster chunks 1/2 pound Manila or littleneck clams (or ¼ cup shucked clams) Chopped parsley to garnish 1.
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Total time: 50 minutes Servings: 6 Note: For the fish, use a white fish such as cod or halibut.
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Total time: 30 minutes Servings: 2 as a one-dish meal; 4 as part of a larger meal 2 pounds Manila clams (40 to 48 clams) 2 scant tablespoons fermented black beans Chubby 1-inch section of ginger, peeled and finely julienned 1 tablespoon minced garlic 1/4 teaspoon dried red chile flakes 1 large green onion 1/2 cup water 2 tablespoons Shaoxing rice wine or dry sherry 3 tablespoons canola oil, divided Sugar, optional 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water 1.
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Salt-roasted sea bass Total time: 45 minutes Servings: 4 to 6 1 (3- to 4-pound) whole sea bass or rockfish, cleaned and scaled, head and tail intact 10 sprigs thyme 5 cups kosher salt 10 eggs, whites only 1.
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Salt-roasted salmon Total time: 20 minutes Servings: 4 1 tablespoon extra virgin olive oil, plus additional for serving 1 1/2 pounds salmon filet (1¼ to 1½-inch thick) center cut, skin on, cut into 4 equal pieces 8 large eggs, whites only About 4 cups kosher salt 1.
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Shio koji tuna poke Total time: 15 minutes Servings: 4 Note: From Myoho Asari of Kojiya in Saiki, Japan.
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Total time: 30 minutes Servings: 4 Note: Adapted from “Seamus Mullen’s Hero Food.”
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45 minutes. 4 servings 4 (1½-pound) Maine lobsters, preferably female 1 cup (400 grams) garlic-infused olive oil (see note) 2 cups lightly packed (40 grams) basil leaves, stems removed 1 1/2 cups, lightly packed (40 grams) parsley leaves, stems removed 2 teaspoons (2 grams) chile flakes About 1¼ teaspoons (8 grams) sea salt, plus more for seasoning the lobsters Champagne or white wine vinegar 4 lemons Espelette powder or cayenne pepper, for seasoning the lobsters Salted butter for brushing the lobsters and melted for the table 1.
- 22About 1 hour 4 servings Homemade mayonnaise 3 egg yolks 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 jiggers hot sauce, preferably Tabasco About 2¼ teaspoons (7 grams) kosher salt 2 1/2 cups (500 grams) vegetable oil 2 tablespoons water, or as needed Place the egg yolks, mustard, lemon juice, hot sauce and salt in a large, deep jar or similar container.
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Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee.
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Smoked salmon onigiri filling Total time: 10 minutes Servings: Makes enough filling for 4 onigiri 3 ounces smoked salmon, thinly sliced 1.
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Shrimp charmoula confit Total time: 50 minutes, plus marinating time Servings: 4 4 cloves garlic, minced 1 tablespoon grated ginger root 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron, optional 1/4 teaspoon salt 1 pound peeled and deveined medium shrimp Olive oil to cover, about 3 cups 1.
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Shrimp pil pil with merkén Total time: 25 minutes Servings: 4 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 13 ounces cleaned shrimp, chopped Salt and pepper 1/4 cup plus 3 tablespoons olive oil 3 cloves garlic, finely chopped 1 tablespoon lemon juice, or to taste 1/4 cup plus 3 tablespoons white wine 2 teaspoons merkén, or to taste 1/4 cup (1/2 stick) cold butter, cut into 1/2 -inch cubes 1/2 cup finely chopped green onions (from 2 to 3 whole onions) 2 teaspoons finely chopped cilantro, or to taste 1.
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Smoked fish salad with honey and dill Total time: 40 minutes Servings: 8 Note: A tasty and far easier alternative to gefilte fish.
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Sole Total time: 40 minutes Servings: 1 fish fillet Note: I love fish.
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Total time: 1 hour, 40 minutes Servings: 6 to 8 Note: The best dried shrimp are plump and rosy and about 2 inches long.
