Sauces and Salsas
- 3 cups vegetable oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 12 squid, cleaned and sliced into rings
- 1 lemon - cut into wedges, for garnish
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
- 3 1/2 pounds Alaskan king crab legs with shell
- 6 ears fresh corn
- 1 1/2 cups butter
- 3 teaspoons minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon Old Bay Seasoning TM, or to taste
- In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
- In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay ™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
Lobster bisque is an example of utilitarian cooking at its finest. The goal is to take one ingredient and use as many parts of it as possible in a way that allows it to taste most like its essence. This soup should have a hint of nutmeg, a coat of cognac, but most of all should taste like lobster. One of the most important factors in the soup is the texture, which should be velvety and smooth. This texture is obtained by passing the soup through a fine china cap or chinos. The texture of the soup base, combined with the sliced tail and claw meat and the tart crème fraiche, is a subtle, nuanced beginning to a meal.
Preparation Time: 1 hour Servings: 6
- 3 1 1/2 pound live female lobsters
- 2 carrots, peeled and small dice
- 3 stalks celery, small dice
- 4 medium shallots, small dice
- 2 cloves garlic, peeled and minced
- 3/4 cup vegetable oil
- 6 tbsp butter
- 4 tbsp flour
- 1 tbsp chopped fresh tarragon
- 4 tbsp cognac
- 1 cup heavy cream
- 1 cup white wine
- 2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)
- 1 6 oz can tomato paste
- Bouquet Garni with 2 sprigs fresh tarragon added
- Pinch of cayenne
- Cracked black pepper
- Cut the lobster down the center of the head between the eyes.
- Leave the tail whole.
- Separate the tail, the head, and remove the claws.
- Keep any juices, the tomalley and the roe in a bowl and refrigerate.
- Heat a 12 inch sauté pan on high heat and add the oil.
- Sear the cut pieces of lobster cut side down, and add the tail and claws whole.
- Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
- Remove lobster from the pan and set to the side.
- Add 2 tbsp butter to the pan and sauté the shallots, carrot, celery and garlic until lightly browned.
- Add tomato paste and sauté for 2 minutes.
- Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
- Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
- Season with salt, pepper and cayenne, and simmer for 15 minutes.
- Remove lobster and set aside, remove bouquet garni and discard.
- Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.
- Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.
- Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
- Simmer for 15 minutes.
- Strain through a china cap, using a ladle or rubber spatula to force as much as possible through.
- Add cream and season with salt and pepper.
- Remove meat from lobster and cut into bite size chunks.
- Serve with lobster meat, a dollop of crème fraise and a sprig of fresh tarragon.
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Ready in 30 minutes Serves: 6
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1 tablespoon white wine
- 1 tablespoon honey
- 1/3 cup (80ml) balsamic vinegar
- 2 teaspoons Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh oregano
- 6 salmon fillets (approx 100g-140g each) with skin on
Prep: 10 minutes | Cook: 20 minutes
- Preheat oven to 200 C. Line a baking tray with baking paper.
- Heat olive oil in a small saucepan over medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.
- Arrange salmon fillets skin side down on prepared baking tray. Brush fillets with balsamic glaze.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use an egg slice to transfer fillets to serving platter, leaving the skin behind on the tray.
Tip: Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.
This recipe serves 6. If you have a griddle, I suggest you use it for this recipe to give the salmon nice grill marks but any pan will work. I like to use Crème Fraiche to make my tartar sauce you can substitute mayonnaise if you do not have Crème Fraiche handy.
- 2 pounds of skinless salmon fillets cut into 6 equal pieces
- 2 ½ teaspoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 8 ounces of Crème Fraiche
- 1 ½ tablespoons of sweet pickles chopped
- 2 tablespoons of capers chopped
- 1 ounce (about three tablespoons) of chives chopped
- 1 ounce (about three tablespoons) flat leaf parsley chopped
- Salt and fresh pepper to taste
- It's best to make the tarter sauce first and let it chill as you cook the fish.
- Mix together the crème Fraiche, pickles, capers, chives, and parsley in a bowl and taste for salt and pepper.
- Place the tartar sauce in the refrigerator until needed.
- Mix together the flour and salt and pepper.
- Lightly coat the salmon fillets with the flour mixture.
- Place the oil in your pan and heat over a medium flame until hot.
- Place the salmon into the pan and fry for 5 minutes.
- Do not move the fish around in the pan.
- After five minutes, carefully turn the fish over.
- Cook for another 5-10 minutes.
- The sides of the fish will tell you how the cooking is going. You will see the flesh turn to a light pink as it cooks. Once the whole fish is cooked, serve the salmon with the sauce.
- 3 ¼ pounds of salmon fillet
- 2 cloves of garlic, mined or crushed in a garlic press
- 1 tablespoon of fresh basil, chopped
- 6 tablespoons of olive oil
- Salt and pepper
- Twenty-four 8-inch bamboo skewers
- Slice the salmon into ½ thick slices.
- Mix in a bowl the olive oil, basil, garlic, and add salt and pepper to taste.
- Add the salmon to the bowl and toss to coat well.
- Let the salmon rest, covered, in your refrigerator for at least one hour.
- When ready to cook, thread the salmon lengthwise onto the skewers.
- Grill over a medium hot grill about two minutes per side.
- 4 tilapia fillets
- 3 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 1 clove garlic, finely chopped
- 1 teaspoon dried parsley flakes
- pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
- Rinse tilapia fillets under cool water, and pat dry with paper towels.
- Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Tilapia is a great choice for a low carb diet or any healthy diet.
Cook Time: 15 minutes
Total Time: 15 minutes
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- dash pepper
- dash salt
- pinch dried dillweed or parsley
- dash paprika
- 4 tilapia fillets
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- lemon pepper to taste
- sea salt to taste
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 1/2 tablespoons extra virgin olive oil
- Preheat grill for high heat.
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Chilean sea bass is white fish rich in the omega-3 unsaturated oils, with a unique large-flake texture, but the fish is quite mild in flavor. The oils also make it a little easier to cook, because it won't toughen up if a little overcooked.
- olive oil
- 4 Chilean sea bass fillets, about 6 ounces each
- salt and pepper
- Cajun or Creole seasoning, or a seasoning combination of your choice
Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.
- 8 Black Cod fillets (approx. 6 oz. each), skin removed
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
Braised Red Onion:
- 6 oz. bacon, diced
- 3 large Red Onions, peeled, halved, sliced from root to tip
- 3/4 cup dry White Wine or Vermouth
- 2 Tbsp Soy Sauce
- 2 Tsp thyme leaves, coarsely chopped
- 1 1/2 Tbsp dark Brown Sugar
- 3 Tbsp Red Wine Vinegar
- 3/4 cup Panko (Japanese bread crumbs) or fresh bread crumbs
- 1/4 cup Parsley, chopped
- 1 Tbsp Thyme Leaves, chopped
- 3 Tbsp Butter, melted
Cut out any bones that may remain in the fillets. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and toss it a bit to evenly distribute the marinade. Refrigerate for at least 4 hours, or as much as 24 hours.
To make Braised Red Onion, cook the bacon in a large sauce pan until it renders and begins to crisp. Pour off half the fat. Add red onions to the pan along with wine, soy sauce, thyme, brown sugar, and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. Refrigerate until fillets are ready to cook.
Toss panko or bread crumbs with parsley, thyme, and melted butter in a mixing bowl.
When ready to assemble, preheat oven to 350F. Reheat braised onions in the sauce pan and spread them out in a large shallow baking dish. Lift the fillets from the marinade and arrange on top of the onions, skinned side down. Top each piece with an even coating of the crust mixture, gently patting it on with fingertips. Bake for 25 to 30 minutes, or until fillets flake apart when nudged. Turn the broiler to high and broil until the crumbs are golden brown.
Serve immediately with mashed, roasted winter squash, or braised winter kale.
- 1/2 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons chopped green onions
- 1 tablespoon honey
- 1 large garlic clove, minced
- 1/4 cup hoisin sauce*
- 2 1/4 teaspoons hot chili paste (such as sambal oelek)*
- 1 tablespoon vegetable oil
- 4 7-ounce Alaskan black cod fillets
- Steamed rice
Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
* Available in the Asian foods section of many supermarkets and at Asian markets.
Per serving: (Analysis does not include rice.) 415.34 kcal calories, 61.0 % calories from fat, 28.19 g fat, 5.37 g saturated fat, 76.88 mg cholesterol, 15.98 carbohydrates, 0.86 g dietary fiber, 11.92 g total sugars, 15.12 g net carbohydrates, 24.50 g protein
Nutritional analysis provided by Bon Appétit
This sherry cream sauce is delicious with fish or seafood. Ingredients include butter, garlic, onion, cream, sherry, and seasonings. This is the perfect sauce for halibut, haddock, snapper, or any other mild white fish or seafood.
- 2 tablespoons butter
- 1 small clove garlic
- 1 tablespoon finely chopped onion
- 1 teaspoon clam base or lobster base
- 1 cup heavy whipping cream
- 2 tablespoons sherry
- salt and pepper, to taste
- paprika, optional
- Creole or Cajun seasoning, optional
- ground nutmeg, optional
Melt butter in saucepan over medium-low heat. Press garlic or smash and mince very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with other seasonings you might like. I like a little paprika for color and sometimes Cajun seasoning, sometimes nutmeg
Corn salsa with purple onion, red bell pepper, jalapeno peppers, cilantro and lime juice.
- 2 cups frozen corn kernels, thawed
- 1/3 cup chopped purple onion
- 1/4 cup chopped red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons finely chopped jalapeno pepper
- 1/2 teaspoon salt
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.
- 1 14 oz. can artichoke hearts, drained
- 1 3 oz. can sliced mushrooms
- 1 4-1/4 oz. can chopped black olives
- 1 Tbs. dehydrated minced onion
- 2 cloves garlic, minced
- 2 Tbs. chopped pimento
- 1/2 cup canola oil
- 2 Tbs. balsamic vinegar
- 2 Tbs. water
- 1/4 tsp. sugar
- 1/2 tsp. seasoned salt
- 1/2 tsp. cayenne pepper, or to taste
- 1/4 tsp. celery salt
- 1/4 tsp. black pepper
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not over process.
Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.