Baked Cod with Butter Cracker Topping

By Sarah DiGregorio

4 ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)

5 tablespoons unsalted butter, melted 

¼ cup minced fresh chives

¼c up minced flat-leaf parsley

½l emon, zest and juice, plus more lemon wedges for serving

1 teaspoon onion powder

1 teaspoon garlic powder

4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish

Coarse kosher salt and black pepper 

Sweet paprika, for serving

Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.

Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)

Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

味噌サーモン (Miso Salmon)

2 skin-on salmon fillets 4-6 oz each
2 tbsp white miso
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
¼ tsp toasted sesame oil

In a large bowl, mix the marinade ingredients: 2 tbsp miso, 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce and ¼ tsp toasted sesame oil. 

Place the salmon in the bowl with the marinade, skin side up. Spoon the marinade on the salmon, coating the sides and skin. Cover and refrigerate for 1–3 hours.

Turn on broiler with the cooking rack 9 inches away from the heating element. Line baking sheet with aluminum foil. Use cooking spray if sticking is a concern. It isn’t. 

Remove the salmon from marinade wiping any excess off completely. Miso burns.

Place the salmon skin side down on the baking sheet. Broil the salmon until desired doneness, roughly 11–14 minutes. Do not flip the salmon during broiling. Remove, plate and if desired garnish with thinly sliced scallions and toasted white and black sesame seeds.

Trout Almandine

Trout

2 skin-on filets

1 tbsp peanut oil

salt

pepper

flour

Almandine sauce

8 tbsp unsalted butter

1/2 cup sliced raw sliced almonds

2 tsp lemon zest

4 tsp lemon juice

2 tbsp chopped parsley

salt

pepper

Pat dry filets; salt, pepper both sides and dredge in flour. 

Add peanut oil to a non-stick skillet set to medium-high. When oil is hot, add fish skin side down and fry for 4 minutes; flip and continue with flesh side down for 1-2 minutes longer or until the flesh is slightly browned and fish is done. Remove filets to serving platter.

  

Add butter to the skillet stirring constantly. The butter will froth and cook quickly; within 1 minute the butter will begin to brown, add almonds and continue to stir for less than 1 minute; remove from heat, add lemon zest and juice while stirring. Allow to rest for 15-30 seconds and spoon over trout. Top with chopped parsley.

Roasted Shrimp Panzanella

4 cups 1-inch diced bread; crust removed

1 cup olive oil

1 lb (16-20 count) shrimp, peeled and deveined

1/4 cup plus 2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 lb Campari tomatoes sliced in wedges

1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"

1 yellow, red or orange bell pepper, sliced in strips

1/4 red onion, 1/4" quarter or half rounds

1/4 cup capers drained

3 oz baby arugula

1/4 - 1/2 lb feta cheese

salt

pepper

Preheat oven to 400 degrees.

For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.

Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside. 

Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.

At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper. 

“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.

Chimchurri Shirmp

2 tbsp olive oil
1 lb shrimp
2 tbsp chimchurri

Saute shrimp in olive oil for 2-3 minutes; add chimchurri saute another 2-3 minutes or until done

Smoked Salmon and Boursin Quiche

3 eggs
1 1/4 cup heavy cream
1 tspn fresh dill, chopped
1/2 tspn salt
1/2 tspn white pepper
9” frozen deep dish pie shell
1/4 smoked salmon (Nova Scotia or Scottish)
1 5.2 oz Boursin garlic and herb cheese

Preheat oven to 375.
Whisk eggs until fluffy. Whisk in cream, dill, salt, white pepper.
Pour mixture into pie shell. Add salmon and Boursin evenly over the top.
Bake 40-45 minutes until just set.
Let stand 20 minutes before serving.

Smoked Tuna Dip

8 oz cream cheese, room temperature
1/2 cup sour cream
2 tablespoon fresh lemon juice
3 teaspoons prepared horseradish, drained
kosher salt
fresh ground pepper
Frank's hot sauce
fresh dill
12 oz smoked tuna

Using the blade attachment combine well the cream cheese, sour cream, lemon juice, horseradish, salt, pepper and Frank's in a food processor.

Add dill and tuna. Don't chop the dill or the tuna. Pulse to combine to keep the right texture of the tuna and dill.

Don't be afraid to smoke the tuna with a flavorful wood like hickory. The smoke flavor needs to be strong to have a presence along with the other ingredients.

Pan-Seared Salmon

6 oz serving of filleted salmon with skin on one side
kosher salt
fresh ground pepper 

Salt and pepper the flesh side of the filet. The skin side really doesn't benefit from the seasoning and also spoils it for the big finish.

Add salmon to the pan flesh side down sear for 4.5 minutes. Flip and sear skin side for 4.5 minutes. Remove from pan and let it rest for about 1 minute. Server and eat. 1 filet per person.

For the big finish, give the skin to the dogs. They love it. 

Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.

Lingiune with Clams

Olive oil
Garlic
3 lbs Little Neck Clams
single serving bottle of white wine
Fresh parsley
16 oz of linguine
salt, pepper

Fried Oyster Salad

This is more about the concept than the recipe.

1 dozen fresh shucked oysters
corn meal
buttermilk
Frank's hot sauce
vegetable oil


Place oysters in a bowl and cover with buttermilk. Add a few dashes of Frank's. Refrigerate for 2 hours.

Heat oil in a small pot to 370 F. Remove oysters from BM and coat with corn meal. In small batches fry oysters in oil for about 2 minutes each or until done. They cook quick and don't over cook. Drain on rack.

Make whatever kind of fresh salad you want with whatever dressing you like. Simple salads with a vinaigrette seems to work best.

Hearts of Romaine
tomatoes
green olives
cucumber
crumbled Cotija Fresco

Top with fried oysters.