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Oct 23, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘seafood’

Make This: Trout Livornese

Friday, September 1st, 2017

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Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking.

In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes.

Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes.

Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous.

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five

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Recipe: Tandoori Red Snapper

Tuesday, August 1st, 2017

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Tandoori masala is a mixture of spices often applied to meat and then cooked in a tandoor, or a clay oven. Masala is made of many ingredients, including garam masala, garlic, ginger, cayenne pepper and cloves. My family likes to save the trouble of making the powder and instead purchases the Shan brand of Tandoori Masala, available at Global Foods Market or various Indian grocery stores. Applied on a fish with a tasty skin like snapper or salmon, it makes a great one-pan weeknight meal when paired with some roasted vegetables. Enjoy and happy baking!

 

Tandoori Red Snapper
Adapted from a Bon Appetit recipe 
2 servings

2 russet potatoes, peeled and diced
1 red onion, diced
3 Tbsp. avocado oil
Juice of 1 lemon
2 Tbsp. Shan Tandoori masala*, divided
½ Tbsp. garlic powder
2 ½-lb. skin-on red snapper fillets
Lemon wedges for serving

• Preheat the oven to 425 degrees.
• Bring a large pot of salted water to a boil over high heat. Add the potatoes and parboil about 10 minutes until tender. Drain well and let cool completely,
• Transfer the potatoes to a large mixing bowl, then add the onion, oil, lemon juice, ½ tablespoon masala and garlic powder.
• Use a sharp knife to score the skin of the fillets about a ¼-inch deep. Rub the remaining 1½ tablespoons masala all over the fish fillets well, and mix any remaining masala into the potatoes and onions.
• Line a baking sheet with parchment paper and spread the potatoes and onions onto it in an even layer. Place the fillets skin side-up on top of the potatoes and onions. Bake 10 to 15 minutes, until the fish is cooked through.
• Serve immediately with extra lemon wedges to squeeze over the top.

*Available at Global Foods Market

Amrita Song is a longtime contributor to Sauce Magazine and blogs at A Song in Motion. 

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First Look: Mad Crab in University City

Friday, July 21st, 2017

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Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.

As The Scoop reported earlier this month, Mad Crab is a partnership between first-time restaurant owners and brothers Victor and Nam Ho. They were inspired by similar concepts in Dallas, Texas, where Victor Ho lived for several years.

The 5,000-square-foot space seats an impressive 205 people and sports a nautical theme, bedecked with rope, paddles and a prominent lighthouse atop the host stand.

The build-your-own boil menu starts with a choice of market-priced seafood (currently arriving daily at the restaurant) like lobster, snow or king crab legs, whole blue or Dungeness crabs, crawfish, clams or mussels. Sausage is also available, and customers can mix and match by the pound.

Next, they choose from three sauces or combine them all for The Whole Sha-Bang, and choose their spice level. The boils arrive in a plastic bag served atop paper-lined tables for easy clean up.

Those in the mood for a neater, less visceral meal can order from a menu of plates including gumbo, fried rice or noodles with crawfish or shrimp. Mad Crab also offers fresh raw oysters, hot wings and fried shrimp baskets as appetizers. Once a liquor license is approved, customers can sip canned or bottled brews with their boils.

Mad Crab is open daily from 11 a.m. to 10 p.m. Here’s a first look at what to expect from St. Louis’ newest seafood spot:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine.

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Just Five: Ceviche

Wednesday, August 3rd, 2016

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On a recent beach vacation, we prepared delicious dishes with fresh, locally caught fish, working within the limits of a rental kitchen. However, on some nights, it was just too hot (so very hot!). On one particularly searing night, the idea of standing at the stove nearly took me out of vacation mode. It was time for ceviche, fresh fish “cooked” by the acid in citrus juice, perfect for serving as a starter on a bed of lettuce or with plantain or tortilla chips. This recipe swayed the ceviche-averse in my family, even the daughter who orders chicken tempura sushi. Leery of raw fish? Here are six tips to inspire ceviche confidence:

● Choose semi-firm, white fleshed, ocean fish (no river trout ceviche!). Red snapper, bass, grouper, sole or flounder are good options. Do not be afraid to ask your fishmonger what is freshest.
● Keep the fish cold until ready to use. Keep it in its plastic bag placed on a bowl of ice in the refrigerator.
● If needed, remove the bloodline (the dark pink or red line that sometimes runs down the middle of the fillet).
● Ask your fishmonger to remove the skin and the pin bones, or do it at home with a sharp knife for the skin and pliers or tweezers for the pin bones.
● Do not over- or under-marinate the fish; 10 to 20 minutes should be enough. The fish should appear opaque, not raw.
● Mix the marinated ceviche and remaining ingredients just before serving to preserve their colorful, fresh appearance.

 

Ceviche
4 servings

1 lb. fresh firm, white ocean fish*, skin and pin bones removed
1 tsp. kosher salt, plus more to taste
10 limes, divided
½ avocado, diced
⅓ cup finely chopped red onion
¼ cup chopped cilantro
1 Tbsp. olive oil

● Slice the fish into small bite-sized pieces and place in a medium glass bowl. Toss with 1 teaspoon salt.
● Add the juice of 9 limes to the bowl. The juice should completely cover the fish. Cover the bowl with plastic wrap and refrigerate 10 to 20 minutes, until opaque and the fish does not appear raw.
● Strain the fish and place in a clean glass bowl. Discard the marinade. Add the avocado, onion, cilantro, olive oil and the juice from 1 remaining lime and toss. Season with salt and pepper to taste and serve immediately.

* Red snapper, bass, grouper, sole or flounder are all good options.

First Look: Stone Summit Steak & Seafood in Wentzville

Wednesday, July 20th, 2016

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Stone Summit Steak & Seafood opened doors at 17 Cliff View Drive in Wentzville on Monday, July 18. As The Scoop reported in May, Stone Summit is partially owned by the same restaurant group as Hotshots Sports Bar & Grill, and former J. Buck’s executive chef Patrick Viehmann developed the menu and helms the kitchen. The massive 300-seat restaurant serves everything from 60-day dry-aged steak to yellowfin tuna.

Aptly named as it’s perched atop a hill, Stone Summit has a rustic feel thanks to stonework and reclaimed materials used as design elements. The wood used for some walls and material for the tin ceiling were taken from a nearby 180-year-old barn nearby.

The full bar features a selection of national beer, several red and white wine options and a dozen house cocktails including takes on margaritas and mules. Stone Summit is open for dinner Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Here’s what to expect at Stone Summit Steak & Seafood:

 

This slideshow requires JavaScript.

 

Editor’s Note: This post was updated at 3:30 p.m. July 20 to clarify Stone Summit Steak Steak & Seafood’s ownership. 

-photos by Michelle Volansky

By the Book: Gina Homolka’s Shrimp and Grits

Saturday, December 13th, 2014

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I hate winter, but I do love the holiday season. It’s a wonderful excuse to get together with your favorite people to eat and drink delicious things until you’re fit to burst. I did exactly that at my first Thanksgiving of the year (Yes, there was a first Thanksgiving. There was also a second Thanksgiving, and a third, too.), and I definitely gained five pounds after that one day.

I regret nothing, but I have unsuccessfully attempted to detox ever since. I limited myself to only whole-grain carbs; that lasted one day. I tried to sub a meal a day for green juice; that lasted two days. I even tried going vegan; that lasted one meal. So I hoped The Skinnytaste Cookbook by blogger Gina Homolka – with its light on calories, big on flavor claims – would help me stay on the straight and narrow.

 

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Each recipe in the book includes the serving size, calorie count and nutritional information, which is helpful for the health-conscious. I also liked that the recipes don’t necessarily sound like diet food. Chicken enchiladas or Mongolian beef and broccoli don’t sound like diet dinners – they sound like something I want to eat. I had nearly everything I needed at home to make Homolka’s Kiss My (Shrimp and) Grits, and I was curious to see if her healthier version could stand up to a buttery favorite. Her recipe calls for ingredients with big flavors like Old Bay, bay leaf and a little bit of ham, all of which go in the sauce with the shrimp. The grits had a little added creaminess and saltiness from the single ounce of Harvati cheese.

 

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Unsurprisingly, the limited use of fat and salt was restrictive. Only 1 teaspoon of oil to sear a whole pound of shrimp? It’s hard to get good color on them with so little fat. Also, the recipe uses ½ tablespoon of butter in for the entire four servings of grits… Let’s be honest, I use that much on a piece of toast. In the end, the dish lacked the richness one expects with shrimp and grits, but at only 311 calories per serving, it did help assuage my triple-Thanksgiving guilt.

 

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Kiss My (Shrimp and) Grits
4 servings

Grits
2 cups reduced-sodium chicken broth
1¼ cups fat-free milk
1 tsp. kosher salt
1 cup quick-cooking grits (not instant)
½ Tbsp. unsalted butter
1 oz. Havarti cheese, shredded (1/3 cup)
1 Tbsp. grated Pecorino Romano cheese

Shrimp
24 (about 1 lb.) peeled and deveined jumbo shrimp
1 tsp. Old Bay seasoning
1½ tsp. olive oil
2 oz. lean smoked ham steak, finely chopped
¼ cup minced shallots
½ cup caned fire-roasted diced tomatoes with green chiles, drained (I recommend Muir Glen)
2/3 cup reduced-sodium chicken broth
1 bay leaf
Freshly ground black pepper
1 Tbsp. chopped fresh parsley
1 lemon wedge
3 Tbsp. sliced scallions, for garnish

• For the grits: In a medium pot, combine ¼ cup water, the chicken broth, milk and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes. Stir in the butter and cheeses, remove the pan from the heat, and keep warm.
• For the shrimp: Sprinkle the shrimp with Old Bay. Heat a large saute pan over high heat. Add 1 teaspoon of the olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate.
• Reduce the heat to medium-low and add the remaining ½ teaspoon oil and the ham. Cook until slightly browned, 3 to 4 minutes. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes. Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf.
• Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with scallions and serve.

Reprinted with permission from Clarkson Potter Publishers

What healthy twists do you put on your favorite dishes to lighten them up at home? Tell us in the comments below for a chance to win a copy of The Skinnytaste Cookbook.

The Scoop: 801 Fish to join sister restaurant in Clayton

Monday, November 10th, 2014

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Midwest-based 801 Restaurant Group has announced plans to open 801 Fish in summer 2015. As reported by George Mahe of St. Louis Magazine, the seafood restaurant will open at 172 Carondelet Plaza, which formerly housed Brazikat. 801 Fish will be located close to its sister restaurant 801 Chophouse at 137 Carondelet Plaza, which opened in December 2013. This is the second location for the 801 Fish concept.

801 Chophouse general manager Ian Rockwell said Clayton was a good fit for the two restaurants to showcase their complementary concepts. “801 Fish has all the hallmarks of the Chophouse, but it’s the inverse. In contrast to dark colors and rich hues, 801 Fish provides a fresh, clean and crisp feel,” he said.

Rockwell said Clayton diners can expect to find a menu similar to the Leawood, Kansas location with a few minor changes. 801 Fish will receive daily deliveries of fresh seafood from several vendors, including those who currently provide for 801 Chophouse’s daily fresh fish offerings. 801 Fish customers will dine on constantly changing market selections, as well as caviar, shellfish platters and a raw bar. A tailored list of wines and cocktails will also featured at the new space.

 

-photo courtesy of 801 Fish

By the Book: Gabrielle Hamilton’s Cod in Saffron Broth with Leeks, Potatoes and Savoy Cabbage

Sunday, November 2nd, 2014

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In her memoir Blood, Bones & Butter, Gabrielle Hamilton revealed her voice as a writer: authoritative and without apology. The book became a New York Times best-seller and garnered her a James Beard Foundation award in writing and literature. Hamilton’s voice is just as decisive in her new cookbook, Prune, but this time she might as well be your boss, and you, a line cook in her acclaimed NYC restaurant by the same name.

There is no prologue in this book. No intro, no mushy thank-yous to all those individuals who inspired the book, turned a vision into reality… There is no time for that, people. You’ve got mouths to feed!

Even before I turned on a burner, I felt like I was under fire. Hamilton was judging me, and I was coming up short. The dilemma: selecting a recipe. What dish in this book was quintessential Hamilton? All of them. Which recipes called for ingredients I could easily find? She’s persnickety, you see. If you’re going to make her Deep-fried Shrimp Toasts with Sesame Seeds, you better purchase Pepperidge Farm original white sandwich bread “even if you have to walk to three different grocery stores” because “none of the other supermarket white bread hold their structure in the fryer.”

I settled on Cod in Saffron Broth with Leeks, Potatoes and Savoy Cabbage because Bob’s Seafood could supply me with cod exactly like chef wanted it: filleted, skin-on and butchered to 5 ounces.

 

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This cod dish, like most of the recipes in Prune, is straightforward. Just follow the instructions – exactly. To start, get that pot of water boiling, and be sure to salt it well. Salt is the only seasoning that the potatoes, cabbage and leeks will get, apart from a broth that is ladled upon plating.

 

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Hamilton calls for seasoning the cod with berberé, an Ethiopian spice blend. I didn’t have a jar of prepared berberé, but I did have every spice she calls for. (I wouldn’t dare ask if I get points for having a well-stocked pantry.) If you do, too, it’s well worth the effort to make berberé instead of buying a jar. Toasting spices and seeds until fragrant makes your house smell amazing long after dinner is done. The amount of berberé needed to season the cod is not specified. Rather, Hamilton calls on you to pay attention. “It wants to be bold and have a point of view, but not aggressive or unbalanced.”

 

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The last component is a saffron broth. You need every ingredient: shallots (not onions), saffron (not turmeric), fresh thyme, a cinnamon stick, fish stock. They make a difference and you will notice the minute you taste it. My dinner guests ate every last morsel of this dish. The bowls were so clean I could’ve just put them back in the cupboard.

More than aspire you to cook like a chef, the book makes you want to be a decent cook: to get it right, to keep a clean walk-in cooler (or fridge), to respect ingredients, to use everything. The techniques are not difficult, only exacting. If you can do it like Hamilton, you might survive a night on the line at Prune.

 

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Cod in Saffron Broth with Leeks, Potatoes and Savoy Cabbage
4 servings

2 lbs. cod, filleted, skin on and butchered to 5 ounces
2 Tbsp. Berberé Spice Mixture (recipe follows)
1 cup fish stock (recipe follows)
1 medium shallot, finely diced
3 small pinches saffron
3 to 4 Tbsp. cold unsalted butter
Clarified butter
2 medium leeks, sliced to ½-inch disks as far up into green as viable, completely free of sand
Generous ½ lb. savoy cabbage, cut into attractive wide ribbons
1 dozen Yukon gold baby potatoes, scrubbed, skin on, sliced into ½-inch disks
1 cinnamon stick
2 thyme branches, long and thin, not the bushy, woody ones

For the vegetables:
• Bring 8 quarts of well-salted water to a boil in a large pot. Have a baker’s rack set inside a sheet pan ready at your station.
• Add potatoes to boiling water and cook until nearly done, keeping in mind they will carry over residual heat while they drain. Gently remove with a spider and lay out on a baker’s rack to cool.
• Repeat with the leeks.
• And then the cabbage.
• When vegetables are cool, pack separately.

For the pickup:
• Bring fish stock, minced shallot, thyme, saffron threads and cinnamon stick to a simmer in a saucepan over medium heat. Let it slightly reduce and come together while you cook the fish.
• Heat moderate ladle of clarified butter in flat-bottomed saute pan over medium-high heat. Weed out the warped and buckled pans before service or they will kill your game all night long.
• Season portioned codfish on both sided with the Berberé spice rub. Take care with your seasoning – it wants to be bold and have a point of view, but not aggressive or unbalanced.
• Sear codfish, skin side down, in the hot pan with clari and take it all the way on the stove top, flipping once. Get good, crisp, golden brown skin, with opaque flesh. You want the natural flake line to start to open, but don’t take it so far that you lose all that milky enzyme as it weeps into the pan.

To finish the broth:
• Look at what you have in your saucepot – further reduce or build back up slightly with more fish stock, depending on what you see. You want fragrant, full-bodied, slightly viscous saffron broth that can still receive a few nuts of cold mounted butter and is still hot and brothy enough to be able to warm through a few ribbons of juicy cabbage, several coins of watery leeks and a few waxy potato slices without totally thinning out into body-less liquid.
• Spoon the finished broth and all the veg into the wide bowl; leave nothing in the pan. Center cod, flesh side up.
• Fish out the cinnamon stick and the thyme branch and make sure they are visible in the bowl, like a garnish.

Berberé Spice Mixture
1 quart plus 1 pint

1/3 cup coriander seeds
1 1/3 cups cumin seeds
¼ cup cloves
2/3 cup cardamom pods
1/3 cup black peppercorns
2 Tbsp. plus 2 tsp. allspice berries
2/3 cup fennel seeds
1 ounce dried chilies de arbol, remove stem, seeds are fine
¼ cup fenugreek
1/3 cup ginger powder
2 Tbsp. plus 2 tsp. turmeric powder
2/3 cup kosher salt

•In a very large sauteuse, dry toast the first 9 above ingredients together until fragrant. Stir and shake during the toasting.
• As soon as you get strong pleasant aroma – don’t allow it to get acrid and burnt – turn out onto a full sheet of parchment to cool.
• When thoroughly cool, lift edges of parchment to neatly funnel seeds into spice grinder, in manageable batches.
• Grind all to fine, mix well with the final 3 ingredients above. Store in pint containers; label and date.

Fish Stock
4 quarts

3 lbs. white fish bones
3 cups white wine
3 bulbs fennel, cut into quarters
3 stalks celery, cleaned up and cut for mirepoix
1 yellow onion, peeled, cut into sixths
1 tsp. salt
Bay leaves
Black peppercorns, a few

• Rinse bones of blood, in salt water if necessary. Remove gills as needed and break spines in two. Rinse again if snapping spines reveals more blood.
• In a stainless steel pot, add bones, lay vegetables on top and add wine. Be sure you have not grabbed a crappy aluminum pot in haste.
• Add cold water to cover by 2 inches
• Add bay leaves, 1 teaspoon of salt and a few black peppercorns.
• Bring to a boil and reduce to a bare simmer. Simmer for 30 minutes. Let settle and partially cool. Strain through several layers clean, damp cheesecloth set inside a fine mesh chinois. Give it the time it needs to drip clear. If clarifying: Beat egg whites to tight and foamy. (Like shaving cream.) Then pour/spoon into simmering stock to form the raft. Let it go 15 minutes. Spoon off the dirty, scummy raft BEFORE straining. Repeat if necessary.

Reprinted with permission from Random House Publishing

If you could spend one night working the line at at St. Louis restaurant, which would it be and why? Tell us in the comments below for a chance to win a copy of Prune!

By the Book: Todd Porter and Diane Cu’s Herb-crusted Salmon

Saturday, September 13th, 2014

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Bountiful: Recipes Inspired by Our Garden is the first book from Todd Porter and Diane Cu. They started out, as so many cookbook authors do these days, with a blog: White on Rice Couple, where they share their gardening successes (and failures), recipes and their travels. Overall, Bountiful’s recipes are simple, with not too many ingredients, easy techniques and fairly healthy.

 

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I chose to make their herb-crusted salmon, a simple pan-seared fillet covered in breadcrumbs flecked with tarragon and basil. While I like cooking fish, seafood recipes can be rather irritating, in my opinion. Fillets are never the same thickness, so an ambiguous “three minutes per side,” isn’t really useful. Thankfully, Porter and Cu provide guidelines rather than a hard-and-fast rule, suggesting four to five minutes per ½-inch thickness. Good to know, as my fillets were pretty thick and required a longer cooking time.

 

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Unfortunately, that meant the breadcrumb coating started to burn before my fish was done. I ended up transferring the fillets to the oven to finish cooking and prevent any more burning. I also thought the dish could benefit from some sort of sauce, as the breadcrumb coating left my mouth dry. I made do with quick mixture of mayonnaise, white wine vinegar and Sriracha that provided the moisture I wanted.

It seems counterintuitive, but I don’t recommend using the very best cut of salmon for this recipe. The fish I used, a wild-caught king salmon from Bob’s Seafood, was not cheap. When I spend the money on a pretty piece of fish like that, covering up its clean flavor with a heavy breadcrumb coating makes me cringe. This recipe is best suited for a piece of salmon that can benefit from a flavorful crust.

 

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Todd Porter and Diane Cu’s Herb-crusted Salmon
4 servings

½ cup breadcrumbs
2 Tbsp. finely chopped fresh tarragon
2 Tbsp. finely chopped fresh basil
2 tsp. kosher or sea salt
1 tsp. freshly cracked black pepper
¼ cup (½ stick) unsalted butter, melted
4 8-ounce salmon fillets, rinsed and patted dry

• In a bowl, combine the breadcrumbs, tarragon, basil, salt, and pepper. Pour in the butter and mix well.
• Spread the mixture evenly over both sides of the fillets.
• Heat a saute pan over medium-high heat. Add the salmon to the pan; if the fillets still have the skin on, place them skin-side down first. Sear for 2 to 3 minutes, then flip the fillets over.
• Reduce the heat to medium and cook for another 2 to 4 minutes, until the fillets are cooked to your preferred doneness.
• Serve warm with braised Brussels sprouts alongside.

Reprinted with permission from Stewart, Tabori & Chang

What’s your favorite way to jazz up a salmon fillet? Tell us in the comments section below for a chance to win a copy of Bountiful!

Just Five: Simple Baked Bay Scallops

Tuesday, July 22nd, 2014

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My family loves to make fun of my nickname for scallops – the marshmallows of the sea. But that is exactly what they are: sweet, tender, delicious and a challenge to cook perfectly. Like a burnt marshmallow, a tough, overcooked scallop is a sad thing to eat.

Most people are familiar with two types of scallops. The larger mollusks (the size of a standard to jumbo-sized marshmallow) are sea scallops, while bay scallops are the smaller variety (more the mini-marshmallow size). Both types are available in most grocery stories and fish markets, and there’s no discernible difference in flavor.

This dish is deceptively simple; after all, there’s no good reason to dress up a properly prepared scallop. Here, you simply poach bay scallops in butter infused with garlic and wine, them top them with Ritz crackers, saltines or panko for crunch. Adding herbs or a little heat would be inspired, but use a light hand. You don’t want to overpower the delicate nautical marshmallow.

Simple Baked Bay Scallops
4 servings

3 Tbsp. butter
2 Tbsp. minced garlic
12 oz. bay scallops, patted dry
4 Tbsp. crisp white wine such as a sauvignon blanc
¾ cup crushed Ritz crackers
4 Tbsp. grated Parmesan

• Move the oven rack to the highest level and preheat the oven to 400 degrees.
• Place the butter and garlic in a 24-ounce baking dish and bake 3 minutes, until the butter is melted.
• Remove the baking dish, leaving the oven on. Add the scallops and drizzle the wine over the top. Use a spoon to baste the scallops with the liquid until coated. Sprinkle the crushed crackers and Parmesan cheese over the scallops and bake 10 minutes.
• Switch the oven to the broiler and broil 2 minutes, until the cracker topping is browned.
• Serve with a hunk of bread to soak up the sauce.

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