We love fresh ahi grade tuna. When my fish monger has it we’ll buy a small steak, pepper crust it with fresh cracked black pepper and simply sauté it in a little EVOO for about a minute and half per side. I serve it with a little wasabi and low sodium soy sauce, it’s a great appetizer and so delicious.
Pro-tip: This was cooked a bit more than we like (thanks to my ADD) but still flavorful.
There’s nothing like super fresh, simply prepared seafood. We’re lucky to be on the Gulf where seafood is both fresh and abundant. Tonight we started with some sautéed shrimp (just sauté in EVOO and/or a little butter with a bit of garlic and whatever spices you like, i.e. pepper, blackening seasoning, chili peppers).
Then, for the main course, I blackened some fresh cod and baked for 20 minutes at 350 degrees (I cooked the cod over some sliced Vidalia onion for flavor). It was perfectly cooked. Cod is mild with large flakes and needs to be seasoned. This is the same fish that I use for fish and chips. I bought a one pound piece of cod, which was enough for two people. I found no bones in the cod, which is usually the case.
My new penchant for blackening seasoning started with this Old Bay product. I love it and it’s not super salty.
I plated the cod over broccoli rabe with some of the onion from the baking dish. Of course serve with fresh lemon. Enjoy!
I made a great lightly creamy seafood pasta the other day that was, according to my hubby, “the best meal ever”. Wow. Considering how easy it was, I was very happy that it was so delicious. For the seafood I used little neck clams, shrimp and a lobster tail but you can use whatever looks good a the fish monger. I bet mussels and crab would be great in this dish too.
To start I sauteed the shrimp and lobster in a little EVOO, a dash of truffle oil and butter until just about cooked. Then I added 2 cups of chicken broth and let that heat up. When broth is hot (almost boiling) I tossed in the clams and steamed until they opened up. I added 1/2 cup of frozen peas just for color too. Next, I reduced heat to low and added 1 cup of heavy cream and a ton of fresh cracked pepper and parsley. You can thicken up the sauce with a tablespoon of mascarpone if you like.
Cooked linguine (al dente of course) was then transferred into the pan with this yummy sauce, mixed around so every piece of pasta was covered, then plated with a shaving of … wait for it … fresh truffle! (On sale at Eataly this week by the way.)
There is no meal in life for me that is more of a competition in both creativity and stamina than Christmas eve and the seven fishes. This year, because of stupid COVID, it was only my hubby, daughter and me. Seven fishes, cooked in various ways is A LOT for three people. I won’t lie, the whole snapper (who premiered this year) didn’t make it to the table last night. It will be a great Christmas day lunch though.
Where do I even start here? We had my hubby’s famous stuffed artichokes (my daughter’s favorite!) stuffed clams, Alaskan king crab legs, stuffed calamari, fried baccala (cod), whole lobsters, dungeness crabs, shrimp, broccoli rabe, mushrooms. rainbow cookies, butter cookies, chestnuts.
This is no small amount of prep. The entire house is consumed by Christmas eve. Our place in NY has a very small kitchen (I refer to it as a one person kitchen) so we have to plan out who’s doing what and in what order. This is essential for harmony…
I really missed having a houseful this year and while it was great, it just wasn’t the same without my parents and our close friends. Hoping that 2021 bring better things.
If you’re interested in any of the recipes, inbox me and I’ll share. The batter for the baccala is particularly good and surprisingly easy to make and can be used for onion rings or fried zucchini.
Merry Christmas to you all and here’s to a (MUCH) better 2021.
Dedicated to my sweet mother-in-law who we lost this year. Miss your crazy laugh!