Whole Roast Fish with Lemon and Herbs

Yield Serves: 4



  • One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
  • 2 tablespoons extra-virgin olive oil Kosher salt Pepper
  • 1 lemon, thinly sliced
  • 1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary
  • 1 shallot, thinly sliced
  • 3 garlic cloves, crushed
  • Salsa Verde
  • Salt and pepper


Make the Fish

Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque. Serve with salsa verde.

Oysters Rockefeller

Yield: 8 servings as an appetizer


  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • Salt and pepper, to taste
  • Dash red pepper sauce
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • Rock salt
  • Lemon wedges, for garnish
  • Toast points

Mignonette Sauce:

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced


  1. For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.
  2. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts.
  3. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
  4. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
  5. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  6. For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
  7. Serve with toast points

Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles


  • 4 (6 ounce) swordfish fillets
  • Olive oil
  • Salt and pepper, to taste
  • Pineapple Mustard Glaze, recipe follows
  • Cilantro Chimichurri, recipe follows
  • Grilled Pineapple Salsa, recipe follows
  • Pickled Green Chiles, recipe follows

Pineapple Mustard Glaze:

  • 3 cups pineapple juice
  • 1 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoons peeled and finely chopped ginger root
  • 1/2 cup light brown sugar, firmly packed
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lime juice
  • Salt and freshly ground white pepper

Cilantro Chimichurri:

  • 3/4 cup finely chopped cilantro
  • 3 cloves garlic, finely chopped
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

Grilled Pineapple Salsa:

  • 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
  • 4 scallions, white and pale green part, thinly sliced
  • 2 pickled serranos, thinly sliced
  • 2 pickled jalapenos, thinly sliced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons olive oil Salt and freshly ground pepper

Pickled Green Chiles:

  • 2 cups red wine vinegar
  • 2 tablespoons kosher
  • 2 tablespoons sugar
  • 6 whole serrano chiles, washed well and dried
  • 6 jalapeno chiles, washed well and dried


  1. Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.

Pineapple Mustard Glaze:

  1. Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.

Cilantro Chimichurri:

  1. Combine all ingredients in a small bowl and season with salt and pepper.

Grilled Pineapple Salsa:

  1. Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.

Pickled Green Chiles:

  1. Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

Lobster and shrimp Risotto

YIELD Makes 2 servings


  • 5 cups canned low-salt chicken broth or fish stock
  • 3/4 cup dry white wine
  • 6 tablespoons (3/4 stick) butter
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 pound steamed lobster chopped
  • 3/4 cup finely chopped onion
  • 1 1/2 cups arborio rice* or medium-grain white rice
  • 2 tablespoons plus 2 teaspoons chopped fresh parsley
  • T tbsp lemon juice


    1. Bring broth to a simmer in medium saucepan. Remove from stove.
    2. Melt butter in saucepan over medium heat.
    3. Add onion and garlic; sauté until onion is pale golden, about 4 minutes.
    4. Add rice and stir to coat, about 2 minutes.
    5. Add wine
    6. Add 1 cup broth mixture. Simmer until liquid is absorbed, stirring often.
    7. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
    8. Once rice is just tender and creamy, stir in shrimp to cook
    9. When shrimp is cooked, stir in lobster meat and lemon juice. Remove from heat.
    10. Stir parsley into risotto. Season risotto to taste with salt and pepper if needed. Serve.


yield: 4 SERVINGS


  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

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