Saturday, July 6, 2013

Herbed Chilean Sea Bass, Haricovert, Morels, Orange Pepper - Guava Sauce

Fish and vegetables is the ideal diet.  It truly doesn't get better and healthier then that.  This meal costs about $30 takes 30 minutes or less and feeds two.

Herbed Patagonian Toothfish
2 6-8oz pieces Toothfish
1 handfill parsley, chopped
1 handfill tarragon, chopped
1 tablespoon butter
2 tablespoons olive oil
salt and white pepper

Preheat oven to 375.  Season fish with herbs, salt and white pepper. Sear on medium high heat in olive and butter on each side until golden.  Place the whole pan in oven for 5 minutes.

Orange - Guava Sauce
1 orange bell pepper, fine dice
1 shallot, fine dice
1/4 cup orangic guava mango juice
1 pat butter
Sautee pepper and onion in olive oil on medium low heat until very soft.  Add juice and let simmer 10 minutes.  Strain sauce and reduce until about 1/8 a cup.  Remove from heat and mix in the butter.

Crispy Morels
10 fresh morel mushrooms, halved
1 teaspoon olive oil
Coat morels in olive oil and roast for 15 minutes at 375 degrees. Season with salt and pepper.

French Beans
Blanch beans for 1 minute.  Sautee with olive oil for five minutes.  Season with salt and pepper.

Thursday, July 4, 2013

Grilled Swordfish Steaks and Summer Vegetables

Summer is all about the grill.  This Sunday cook out included some fresh cut swordfish steaks that are about as good as it gets for fish on the grill.  Just be careful not to over cook them as it becomes very dry if not a perfect medium.  I also threw in a scallop salad appetizer to keep the seafood theme rolling.  This whole meal costs about $80 and feeds 6 people, total prep and cook time was about and hour and a half.

Swordfish and Grilled Vegetables
I simply coated the swordfish and vegetables in a mix of olive oil, salt, pepper and fresh herbs including marjoram, parsley and tarragon.  Grill all veg and fish on high heat.  Let fish rest on the top rack for 5 minutes.

Scallop Salad
20 u14 sea scallops
1 head frisee lettuce
1 bag baby watercress
1 pint yellow tomatoes
1 jicama root, in batons
1 shallot, thin sliced
white balsamic vinaigrette

Toss all ingredients together.  Season scallops with salt, pepper and olive oil and sear on high heat for 5 minutes on each side.

I also threw in a vegetarian dish of grilled vegetables and portabello mushrooms for Michal.

Thanks to Danette, Harout, Michal, Linder, and Michelle for the company. Buon appetito!!