David and Nicole's Recipes

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Sep 19, 2008 1

Spicy Sea Bass with Seaweed Rice

  • 1 cup short grain Japanese rice, well rinsed
  • 4" square of nori, julienned
  • sea salt
  • sugar
  • 2 tbsp rice vinegar
  • 2 fillets sea bass, skin removed
  • cornstarch
  • 2 tbsp peanut oil
  • 2 scallions, minced
  • 3 garlic cloves, minced
  • 1 inch ginger, peeled, minced
  • 2/3 cup chicken stock
  • 1 tbsp sambal oelek
  • 1 tbsp dry sherry
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • white pepper
  1. In a saucepan combine the rice and 1 1/4 cups cold water.  Add the nori and cover.
  2. Bring to a boil and cook on medium high for 2 minutes.
  3. Reduce the heat to medium low and cook for 5 minutes.
  4. Reduce the heat to the very lowest setting and cook 15 minutes.
  5. Uncover and then cover with a clean dishtowel.
  6. Let rest 15 minutes.
  7. Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
  8. Pour on the rice and fluff with a fork without mashing.
  9. Meanwhile, season the fish on both sides with salt.  Dust generously with corn starch.
  10. Heat the peanut oil in a large skillet.
  11. Add the fish and brown lightly on both sides.  Remove from the pan.
  12. Add the scallions, ginger, and garlic and saute 30 seconds.
  13. Pour in the chicken stock.
  14. Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
  15. Bring to a simmer and return the fish.  Cook for 3 minutes.
  16. Serve the fish on the rice with the sauce from the pan.

Apr 19, 2008 1

Habanero Salmon

  • 1 tbsp butter
  • 1 shallot, minced
  • 1 scallion, minced
  • 2 cloves garlic, sliced
  • 1 habanero, seeded, minced
  • 1/3 cup ketchup
  • 1/2 cup water
  • the juice of half a lime
  • 1 tbsp sherry vinegar
  • kosher salt
  • cracked pepper
  • olive oil
  • 2 salmon fillets
  1. Melt the butter in a saucepan and saute the shallot, scallion, garlic, and habanero for 3 minutes.
  2. Stir in the ketchup, water, lime juice, and vinegar.
  3. Bring to a low simmer.  Season with 1/4 tsp kosher salt and cracked pepper.  Simmer 6 minutes.
  4. Meanwhile rinse the salmon and pat dry.
  5. Season generously with kosher salt and cracked pepper.
  6. Heat the olive oil in a skillet and panfry the salmon, until medium.
  7. Serve with the sauce.

Mar 17, 2008 1

Oven Fried Catfish

  • 2 catfish fillets
  • 1/2 cup panko
  • 1/2 cup yellow cornmeal
  • sea salt
  • cayenne
  • 1 egg, beaten
  • 1 pickle, minced
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 scallion, minced
  • 1/2 tbsp ketchup
  • 1 tsp tabasco
  • lemon
  1. Preheat the oven to 500 F.
  2. Brush a baking pan with olive oil.
  3. Combine the panko, cornmeal, 1 tsp salt, and a sprinkle of cayenne.
  4. Dip the fish in the egg and then dredge in the mixture.
  5. Lay on the baking sheet and bake about 6 to 8 minutes on each side.
  6. Meanwhile, combine the pickle, mayo, sour cream, scallion, ketchup, and tabasco.
  7. Serve the fish with a squeee of lemon and with the sauce.

Feb 9, 2008 1

Red Snapper with Spicy Garlic Mayo

  • 2 red snapper fillets
  • sea salt and cracked pepper
  • the juice of 1/3 of a lemon
  • 3 garlic cloves, minced
  • 1/4 cup mayo
  1. Combine the mayo, garlic, and lemon juice.  Season with salt and pepper.  Set aside.
  2. Season the fish and pan fry in olive oil.
  3. Serve with the mayo.

Jan 25, 2008 1

Mahi Mahi with Soy Butter

  • 2 mahi mahi fillets
  • sea salt
  • 2 tbsp butter, softened
  • 1/2 tbsp sesame seeds
  • 1 clove garlic, minced
  • 2 tsp soy sauce
  • cracked pepper
  • olive il
  1. Combine the butter, sesame seeds, garlic, soy sauce, and cracked pepper.  Mix well and set aside.
  2. Season the mahi mahi with sea salt and then pan fry in olive oil on fairly high heat for about 4 minutes each side.
  3. Serve with the butter.

Sep 14, 2007 2

Lemon Cream Salmon Linguine

  • 1 head of garlic
  • sea salt and cracked ppper
  • olive oil
  • 3/4 lb linguine
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 1/4 lb salmon fillet, skinned, cut in 1" cubes
  • the juice of half a lemon
  • 1 tbsp minced fresh rosemary
  • 1/4 cup heavy cream
  • grated parmesan
  1. Preheat the oven to 400 F. 
  2. Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
  3. Drizzle with olive oil and then sprinkle with the salt and pepper.
  4. Seal tightly and then roast in the oven for 60 minutes.  Cool slightly.
  5. Boil the linguine in salted water.
  6. Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer.  Squeeze out the roasted garlic and add to the pot.  Simmer 3 minutes.
  7. Add the salmon and cover.  Simmer 2 minutes.
  8. Lower the heat and stir in the lemon juice and rosemary.
  9. Drain the pasta and toss in the sauce.  Stir in the heavy cream.
  10. Season with salt and pepper and sprinkle with the grated parmesan.
  11. Serve.

Jun 22, 2007 1

Salmon with Cider Sauce

  • olive oil
  • 1 shallot, minced
  • 1/2 cup hard apple cider
  • 2 tbsp cider vinegar
  • 1 tbsp heavy cream
  • 3 tbsp butter
  • 2 salmon fillets
  • sea salt
  • cracked pepper
  1. Heat 1 tbsp of olive oil in a small saucepan.
  2. Saute the shallot until tender.
  3. Add the apple cider and the vinegar and bring to a boil until reduced by half.
  4. Stir in the cream and bring back to a boil.
  5. Whisk in the butter until melted.  Keep warm.
  6. Rinse and pat dry the salmon.  Heat some olive oil in a skillet.
  7. Place the salmon skin side down in the skillet and season with the salt and pepper.
  8. Pan fry on both sides until cooked.
  9. Serve with the sauce.

Jun 3, 2007 1

Tilapia with Lime Butter

  • 2 tilapia fillets
  • 1/4 cup butter, softened
  • olive oil
  • zest of 1 lime
  • juice of half a lime
  • 1 serrano chile, minced, with seeds
  • salt
  • pepper
  1. Combine the butter, lime juice, lime zest and the chile.  Season with a bit of salt and mash well.
  2. Chill.
  3. Heat some olive oil in a large non stick pan on moderately high heat.
  4. Add the tilapia and cook 5 minutes total, turning about half way through.  Season both sides with salt and pepper during this time.
  5. Serve the tilapia with the lime butter.

May 4, 2007 1

Creamy Curry Monkfish

  • 1 monkfish tail, cut in two, trimmed of grey membrane
  • 1 carrot, peeled, minced
  • 1 scallion, minced
  • 1 stalk celery, minced
  • 1/2 tbsp olive oil
  • curry powder
  • a pinch of saffron
  • 3/4 cup white vermouth
  • 1 1/4 cup chicken stock
  • 2/3 cup heavy cream
  • sea salt and cracked pepper
  1. In a large skillet heat the olive oil.  Saute the carrot, scallion, and celery until tender.
  2. Add 3/4 tsp curry powder and a pinch of saffron.  Saute 20 seconds.
  3. Add the vermouth and reduce until syrupy.  Stir in the chicken stock and reduce by half.
  4. Stir in the cream and simmer 5 minutes.  Season and keep warm.
  5. Sprinkle the fish with salt and curry powder.  Pan fry about 4 minutes on each side in olive oil.
  6. Serve with sauce.

Apr 22, 2007 1

Chile Salmon

  • 2 salmon fillets
  • 2 tsp ancho chile powder
  • 1/4 tsp cumin
  • cracked pepper
  • sea salt
  • 3 tbsp butter, softened
  • 1 canned chipotle in adobo sauce, minced
  • olive oil
  1. Rinse and pat dry the salmon.  Preheat the grill. Drizzle the salmon with a little olive oil
  2. Sprinkle on the herbs and then season the salmon well.
  3. Grill the salmon, being careful not to dry it out.
  4. Meanwhile, combine the butter with the chipotle.
  5. Remove the fish from the grill and pour on the chipotle butter.
  6. Serve.

 

May 2012
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