Seafood

Chili-Lime Shrimp Salad
The Main Ingredient:

  • Shrimp, cooked and chopped

Supporting Cast:

  • Corn, cooked and removed from cob.
  • White Onion, finely chopped
  • Baby Yukon gold potatoes, halved or quartered.

Dressing:

  • Mayonnaise
  • Zest and juice of a few limes
  • Chili or cayenne pepper
  • Salt and pepper to taste
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Bay Scallop Cevichi
The Main Ingredient:

  • 1 lb bay scallops

Supporting Cast:

  • 2 jalapeno peppers, finely diced
  • 1 small red onion, finely diced
  • 1 clove garlic, finely diced
  • 1 small red bell pepper, finely diced
  • 2 green tomatoes, diced

Marinade:

  • 1 cup orange Juice
  • 1/3 – 1/2 cup lime juice
  • Lime Zest.
  • 1 to 1½ cup cilantro
  • Salt and Pepper
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Mix all ingredients in a non-reactive bowl (I use glass) and allow to marinate for at least 6 hours. You can cut open a scallop and make sure it is no longer opaque in the center.

Stuffed Clams
The Main Ingredient:

  • Fresh live Oysters

Stuffing

  • 1 red onion, diced
  • 2-3 clove garlic, minced
  • 1 white onion, finely diced
  • 3-4 pieces of cooked bacon, crumbled
  • White wine
  • Olive oil
  • Romano cheese, grated
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Cook bacon and crumble. Saute Red pepper, onions and garlic in olive oil until tender. Add crumbled bacon. Add white wine to a shallow pan (just enough to cover pan about 1/8″). Once wine is hot, add clams and cook until clams start to open. Empty clam juice into wine and open all clams on half-shell. Add wine mixture to stuffing, and spoon over each clam. Sprinkle with cheese. Bake at 350 until top gets slightly crusty

Stuffed Oysters
The Main Ingredient:

  • Fresh live Oysters

Stuffing

  • 1 bunch of Kale, chopped
  • 2-3 clove garlic, minced
  • 1 white onion, finely diced
  • 2-3 pieces of cooked bacon, crumbled
  • Panko Bread Crubms
  • Melted Butter
  • Olive Oil
  • Romano cheese, grated
  • prepared horseradish
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Melt butter and poor over bread crumbs to moisten. Mix in horseradish to taste. Saute onions, garlic and greens in olive oil or bacon grease until greens and onions are tender, salt and pepper to taste. combine bread crumb mix, greens and crumbled bacon, stir to combine. Shuck oysters, loosen oyster and leave in 1/2 of the shell. Spoon mixture over oyster and sprinkle with grated cheese. Bake at 350 until top gets slightly crusty and oyster cooked.

Grilled Rockfish with Cashew Cilantro Pesto sauce
The Main Ingredient:

  • Rockfish fillet, skin on

Pesto

Shelled salted or unsalted cashews
Olive oil
Salt and Pepper to taste.

  • 1 bunch of Kale, chopped
  • 2-3 Shallots, Minced
  • Juice and zest of one lime
  • Bunch of Cilantro
  • Shelled salted or unsalted cashews
  • Salt and Pepper to taste.
  • Olive Oil
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In food processor, chop Cashews, Shallots and Lime juice and zest until smooth-ish. Add Cilantro leaves and process a few spins (don’t over do it). Slowly add olive oil until consistency matches what you want. Brush fish with olive oil then season with salt and pepper. Grill over medium heat, skin side down, turning once. Add sauce before serving. For the pesto Sauce, you can substiture any nut and any green herb to suit your needs and taste. Shallots can be replaced with garlic or onion. Keep the Oil and citrus juice.

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