Lobster w/ Drawn Butter and Roasted Veggies

Ingredients:

1 Lobster per person

2 Sticks of Butter

A mix of vegetables (your choice)

Fill a  large pot with water and add a little bit of salt. Bring the water to a boil. I personaly kill the lobster right before putting it in the water. I just think its more humane that way. If you want to as well, place a knife on the back of the shell right by the head, where the lines form a ‘T’. Bring the knife down in a quick cutting motion. Then place the lobster in the boiling water and allow the water to come back to a boil. Cover and cook for 5 minutes, then turn the heat down to medium and cook for an additional 3 minutes for every pound past the first one. (For example, if you are cooking 2.5 pounds of lobsters, you will boil them for 5 minutes, and then cook over medium for an additional 4.5 minutes.) Remove the lobsters to paper towels and let them drain for a few minutes. Then take them apart for serving.

For drawn butter, you place the sticks of butter in a sauce pan over medium heat. Bring the butter to a boil and let it boil until the milk solids have settled to the bottom of the pan. Using a ladle or large spoon, remove the clarified butter from the top.

For the veggies this time of year, I would enjoy some of the seasonal selections available. Squash, beans, garlic, parsnips, potatoes, onions, carrots and other root vegetables are coming in and work really well with the buttery lobster. Peel and cut them into decent sized pieces. Arrange the vegetables on a baking sheet and drizzle olive oil over them to help them roast. Season them with salt and cracked pepper. In a 400 degree oven roast them for about 45 minutes, maybe longer if your pieces are larger. Stir them every 10-15 minutes to prevent them from sticking.

Black ‘N Bleu Sockeye Salmon

Ingredients:
2 lbs Sockeye Salmon
1 Cup Bleu Cheese crumbled
1 tbsp Butter
2 Tbsp Pepper
Salt to taste

Preheat your oven to 375 degrees. On a baking sheet, spread aluminum foil. Place the salmon in the middle of it, skin side down. Season it with the salt and pepper, and sprinkle the cheese on top of it. Place in the oven and bake for 20 minutes. Remove and serve piping hot.

Serves 4

Grouper w/ Roasted Grapes and Walnuts

Ingredients:
2 lbs Grouper
1 cup walnuts
1 cup Grapes
3 cloves Garlic
Salt and Pepper to taste
2 tbsp olive oil

Preheat your oven to 400 degrees. On a baking sheet spread aluminum foil, and place the grouper in the center. In a bowl combine the other ingredients a stir to combine. Fold the foil up around the grouper making a top-open pouch around it. Pour the other ingredients over it, and bake for 20 minutes. Mash the walnuts grapes and garlic slightly before serving hot from the oven.

Serves 4

Potato Thyme Crusted Halibut

Ingredients:
2 lbs Halibut
1 cup Instant Potato Flakes
2 tbsp dried thyme
Salt and Pepper to taste

Preheat your oven to 400 degrees. In a shallow dish, combine the potato flake, thyme, salt and pepper. Dredge the Halibut in the potato mixture, and place on aluminum foil lined baking sheet. Bake in your oven for 15-20 minutes or until desired doneness. Serve crispy and hot from the oven.

Serves 4

Red Pepper Cod

Ingredients:
1 lb of Cod
2 diced red bell peppers
2 tbsp olive oil
Salt
Pepper
2 tbsp All-Purpose flour
2 tbsp butter
1/2 cup finely diced onion
1 cup chicken stock

In a preheated skillet over medium heat, add your olive oil. Place the cod into the skillet and season to taste with salt and pepper. Cook for 3-4 minutes, then flip it, and cook for an additional 3 minutes. Remove the cod to a plate. In the same skillet, melt you butter and add the red bell peppers and onion. Saute until they are soft. Add your flour and whisk to combine. Once the flour is mixed well with the vegetables, add your chicken stock and simmer for an additional 2-3 minutes. Serve the cod warm on a plate with the Bell Pepper sauce drizzled over it.

Serves: 2

Garlic Basil Swordfish

Ingredients:
1 lb Swordfish
1/4 cup Olive Oil
Salt
Pepper
2 Tbsp Lemon Juice
2 Tbsp Chopped Basil (2tsp dried basil if you do not have fresh)
2 Tbsp Chopped Italian Parsley (2tsp if you do not have fresh)
2 Cloves of Garlic Minced

In a bowl, combine the oil, lemon juice, basil, garlic and parsley. Brush the sides of your swordfish with the oil mixture and place on a preheated grill (medium-high heat). Season with salt and pepper to taste. Cook for 3-4 minutes per side. Remove from the grill and serve hot with the remaining oil mixture drizzled over the fish.

Serves: 2

Blackened Grouper

This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.

Ingredients:
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil

Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.

Serves: 2

Scallops with Baby Arugula and Citrus Salad

Ingredients:

12 jumbo U-10 dry Scallops
1/4 cup olive oil
1 bag of baby arugula
1 Grapefruit (cut into sections with the rind and pith removed)
1 tangerine (cut into sections with the rind and pith removed)
1 can of drained mandarin oranges
1 tbsp butter

Scallop spice rub mixture
1 tbsp ground coriander
1 tbsp black pepper
1 tsp cinnamon
1 tsp salt
1 tbsp chili powder
1tsp red pepper flake

In a skillet over medium heat, melt your butter. When it is melted and hot, ad your mandarin oranges, tangerine pieces, and grapefruit. Saute them for 2-3 minutes or until the release their water. In a bowl place your baby arugula, and pour the fruit from the skillet over it. Toss to coat.

In a shallow dish, combine all of the rub ingredients. In the skillet you coked the fruit preheated over medium high heat, add your olive oil. After dredging one two sides of the scallops in the rub, place them in the heated oil. Allow them 4-5 minutes of undisturbed cooking, then turn them over to the other side for an additional 3-4 minutes of cooking.

Serve the scallops over the tossed arugula, and serve hot.

Honey Balsamic Glazed Salmon w/ Balsamic Herb Pears

Ingredients:
For the Salmon
1 side of Salmon
1 cup of balsamic vinegar
1/4 cup honey
2 tbsp fresh thyme (or 2 tsp of dried thyme)
For the pears
4 pears, peeled and cut into slices
1/4 cup balsamic vinegar
2 tbsp sugar
1 tbsp salt
1 tsp dried thyme
1 tbsp butter

In a skillet preheated over medium heat, add your 1 cup of balsamic and your 1/4 cup honey. Bring them to a boil, then turn heat down to low for a slow simmer. Simmer this mixture until it is reduced by half, then add the 2 tbsp fresh thyme. Remove the mixture from heat and allow it to cool to room temperature. Preheat your oven to 375 degrees. On a cookie sheet, place a sheet of aluminum foil, with the salmon in the middle of it. Brush your balsamic/honey glaze over the salmon and close the foil around it. Place in your preheated oven and bake for 15 minutes or until cooked to your liking.

In a skillet, melt your butter over medium heat. Add your pears, balsamic vinegar, sugar, salt, and thyme. Toss to coat, and turn heat down to medium low. Allow ten minutes cooking time, or until the pears are soft and golden.

Serve the salmon hot from the oven with the pears over it.

Parmesan Crusted Salmon

Ingredients
1 side of salmon
1 cup grated parmesan cheese
1 cup of bread crumbs
2 tbsp butter
2 tbsp Paul Prudhomme’s Salmon Seasoning tm

Preheat your oven to 400 degrees

On a cookie sheet, place a piece of aluminum foil, with the salmon in the center. Sprinkle the Salmon Seasoning on the salmon. On top of the salmon place thin slices of your butter. Over that sprikle the bread crumbs and parmesan cheese. Place the salmon in the oven and bake uncovered for 10 minutes or until it reaches your desired doneness.

Serve hot from the oven.