Easy Mediterranean-Style Roasted Cod

Mediterranean- Style Roasted Cod

The holidays are over and this is when I usually start craving lighter and healthier foods. I'm on a mediterranean flavor kick which is full of fresh seafood, whole grains, fruits, vegetables and lots of garlic, lemon and fresh herbs. This savory, fresh fish recipe is a great way to kickstart my mediterranean diet. This dish is so delicious, that's what happens when you have fresh and favorable ingredients that can stand on their own come together.


Serves 2 or more depending on the size of fish

Ingredients

• 2 pieces of cod (scrod, or any white fish)
• Olive oil
• Course salt
• Pepper
• 1/2 lemon, sliced
• 1 cup of cherry tomatoes, cut in half
• 1 clove of fresh garlic, chopped
• 1 handful of fresh spinach, sliced thin 
• 1/4 cup of black olives, pitted and sliced
• 1 TBLS of capers 

Directions

Preheat oven to 375 degrees

1. Drizzle olive oil on top and bottom of fish making sure to coat well. Season the top of the fish generously with salt and pepper.
2. Place all other ingredients on top of fish and squeeze some extra lemon on top. 
3. Roast in the oven, uncovered, for 25-30 minutes.

A deep baking dish to capture all the healthy juices.

Place all the fresh ingredients on top.

Out of the oven with all the lemony juices. 

Delicious over couscous or brown rice!

Maple Syrup Salmon, it's a keeper!

A delicious, simple and quick recipe submitted for Julie's "I Do" Cook Book. A perfect recipe for a newbie bride just starting to explore in the kitchen. My very favorite cousin, who let's just say isn't fond of spending too much time in the kitchen, and happens to be celebrating a birthday today, pulled this little gem out of her hat! Who knew?!?! This salmon recipe is absolutely delicious and it's as easy as it gets. The sweetness from the maple syrup combined with the slightly salty soy is a perfect combination. It reminds me of teriyaki salmon but with a delicious maple flavor. The fish is moist and melts in your mouth like butter. This one is a keeper!

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp soy sauce (I use reduced sodium Tamari)
• 1 clove garlic, minced
• 1/4 tsp garlic salt
• 1/8 tsp black pepper
• 1 pound salmon 

Serves 2-4

Directions

Preheat the oven to 400 degrees.

1. In a small bowl, mix all ingredients accept for salmon.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover and marinate for 20-30 minutes.
3. Bake salmon uncovered for 15 minutes and broil for an additional 2-3 minutes to crisp the top. 

Happy Birthday Cuz!

Pasta Primavera with Roasted Garlic Shrimp

Pasta Primavera with Garlic Shrimp

This is my version of Pasta Primavera. I like to use firm, crisp vegetables, such as broccoli, carrots, and corn because they hold their shape but you can add any kind of vegetables like bell peppers, peas, onions, tomato, or cauliflower all work well in any combination.  

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

Ingredients

• 1 pound fresh sea scallops (approximately 10 large)
• 2-3 large ears fresh sweet corn 
• 1/2 red bell pepper, chopped
• 2 Tbsp butter
• 1/2 jalapeno pepper (or more!), minced
• 2 slices of bacon, chopped
• 1/4 cup heavy cream
• Sea salt and fresh ground black pepper to taste
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Directions

1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

Grilled Swordfish with salsa di Giovanna

Grilled Swordfish with salsa di Giovanna.

Sounds fancy huh....
Giovanna sauce is really just a vinaigrette, but in addition to the olive oil, lemon juice, salt and pepper and garlic, I added fresh cilantro from the garden to give it a real fresh taste. This makes a wonderful sauce to drizzle over grilled fish, especially a thick swordfish steak.  Serve with my Grilled Corn on The Cob and you have a delicious meal. 



Ingredients

• 1/2 cup olive oil
• 3 Tbsp chopped fresh cilantro leaves 
• 3 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (6-8 ounce) swordfish steaks 
• mayonnaise 

1. Mix oil, cilantro and garlic in a medium sized bowl. Whisk in the lemon juice, salt and pepper to taste into the oil mixture. 

• 2. Prepare the swordfish for the hot grill: season the fish with salt and pepper and brush a coating of mayonnaise on both sides. This seals in the fish and you wont' know it's there after it's done. This is a restaurant trick. Grill the fish on a medium high heat for about 3-4 minutes on each side depending on the thickness.  
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• 3. When the fish is done, move to a platter and drizzle the sauce over the fish and serve the rest of the sauce on the side. 

My version of salsa di Giovanna made with cilantro. 

Grilled Swordfish with salsa di Giovanna.

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• Enjoy!
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Baked Scrod with Crabmeat Stuffing

Baked Scrod with Crabmeat Stuffing

Fresh fish stuffed with a luscious crabmeat stuffing. An old time favorite if you love fish! It's so easy and fast to prepare. The stuffing is moist, rich and delicious with surprise bites of sweet crab meat. Once the stuffing is assembled, it's rolled securely in the fish. 

Ingredients

• 1.5 pounds of fresh scrod, flounder or any white fish  
• 2 cups of fresh bread crumbs
• 1 small onion, minced
• 8 ounces of fresh crab meat
• 1/2 fresh squeezed lemon
• 1/4 cup of mayo 
• salt and pepper to taste
• paprika 
• parsley
• olive oil spray

Preheat the oven to 400 degrees.

1. Mix all these ingredients together and roll up in fish fillets, divide it among two to four good-sized pieces. 
2. Sprinkle paprika and parsley over each piece and spray with olive oil to seal the fish. 
3. Bake for 30 minutes.  

Ready for the oven.

Baked Haddock with Spinach and Tomatoes

It seems that Friday night has become fish night at my house. Probably because that's the day I go shopping. You can probably tell by now that I love fresh fish and who doesn't. Many people are afraid to make fish at home but I think it's the easiest kind of cooking to do. I like making a dinner that I can incorporate a vegetable all in one. It makes a pretty presentation and it always seems to be so much more flavorful when you cook everything together this way. This is a light dish but the hint of garlic, olive oil and wine give great flavor and make a nice broth. 

Serves 4

Ingredients

• 2 pounds of haddock or cod  
• 2 plum tomatoes, thinly sliced
• 1 package of fresh baby spinach 
• 5 Tbsp grated Parmesan cheese 
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup white wine
• 2+ Tbsp extra virgin olive oil
• 1 Tbsp minced garlic  
• 1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper, parsley
• 2 Tbsp butter (optional)

Preheat the oven to 400 degrees.

1. In a large fry pan, saute spinach in olive oil. Add minced garlic and saute until just wilted.  
2. In a baking dish, add spinach and than a layer of sliced tomatoes. Top with fish and add more sliced tomatoes. Sprinkle generously with the bread crumbs and than all the seasonings over the top. End with sprinkling the grated cheese on top. 
3. Pour wine on the bottom of the baking dish, dot with butter and drizzle more olive oil over the bread crumbs. 
4. Bake for about 25 minutes until tomatoes are soft, bread crumbs are browned and haddock is tender. 

Baked Haddock with Crumb Topping

This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!

The crumb topping mixture makes about 4 cups and keeps for a couple of weeks in the refrigerator. You may easily cut the recipe in half if you desire. 

Ingredients

• 1 pound haddock or cod fillets (serves 2) 
• 3 cups fresh (soft) bread crumbs, ground
• 1 sleeve of Ritz crackers, crushed
• ¼ cup Parmesan cheese, grated
• 2 Tbsp garlic powder
• ¼ cup fresh chopped flat leaf parsley
• 3 Tbsp extra virgin olive oil
• 3 Tbsp butter, drawn

Directions:
Preheat the oven to 425 degrees. 

1. Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs. 

2. Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.

3. Place two tablespoons of water around the bottom of the fish. 

4. Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable. 

I find that a good handful is the perfect amount for each piece of fish.  

Baked Haddock ready for the oven.

Hint: The key is to cook on a high heat and add a little bit of water around the fish to keep the fish moist and from sticking.  

Lighter New England Clam Chowder

Mmmmm.......clam chowder!

Nothing warms up a cold day like a rich creamy bowl of clam chowder. A touch of dill gives this traditional chowder a fabulous twist. You can easily purchase fresh chopped clams from the fishmonger to save time. One reason I like to make chowder at home, besides the fact that it's so quick and easy, is that I can choose the ingredients. Inspired by two of my favorite chowders: Legal Sea Foods and flavors from The Black Pearl restaurant in Newport, RI., my lighter version doesn't sacrifice a drop of creamy consistency or rich clam flavor. You won't miss the heavy cream, butter or bacon fat in this recipe! Absolutely delicious!

Ingredients

• 4 cups clam juice
• 1 lb potatoes, peeled and chopped
• 2 cups fresh clams and juices, chopped
• 2 cups onions, chopped  
• 3 Tbsp flour
• 2 Tbsp butter
• 1 quart fat free half-and-half (or half-and-half) 
• Salt and pepper
• Dash Worcestershire sauce
• 2 Tbsp dried dill (the secret ingredient!)

Fresh clams already cooked, chopped and in their own clam juice. 

I like to cut the onions and potatoes on the smaller size and not too much bigger than the clams.

Directions

1. In a large pot, slowly cook the onions in the butter until soft but not browned, stir frequently.
2. Add the flour and stir for about 3 minutes, add clam broth and use a whisk to remove any lumps while it thickens and bring the liquid to a boil. 
3. Add the potatoes, lower the heat, and simmer the potatoes until tender for about 15 minutes. 
4. Stir in the clams, cream, salt, pepper, dill, and Worcestershire sauce. 
5. Let the chowder sit for 30 minutes over a low heat. 
6. Chowder is ready to serve but it's even better over the next couple of days!

Tip: If you want your chowder even thicker, make a quick roux and add it to the chowder. Melt 3 Tbsp of butter in a small saute pan and add 3 Tbsp of flour and stir on medium heat for about 3 minutes until slightly colored. 

Boston Baked Scrod with Lemon Herb Panko Crumbs

Boston baked Scrod

Wicked Good! 
The crunchy panko crumbs bring new life to this traditional New England favorite of mine. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. 


I hope you try this recipe, it really is Wicked Good!


Serves 2-4
  
Ingredients
1 1/2 lbs Scrod Fillets (cod or haddock) 

2 teaspoons butter

2 teaspoon olive oil

1 medium juicy lemon

1 medium onion, halved and sliced thin

1 cup panko bread crumbs

1/4 cup white wine

pinch of red pepper flakes

1 teaspoon parsley

salt and pepper

Olive oil spray

Directions
Preheat oven to 400 degrees F.

1. In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
2. In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon. 
3. Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
4. Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute. 
5. Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
6. Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
7. Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil
8. Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
9. Cover with tinfoil half way through baking if the top is browning to fast.

Add a little more wine if the liquids dry up. 

Spread the mixture on the bottom of a dish, don't leave any juice behind in the pan. 

Place the fish on top. Turn the thin tail underneath so that it doesn't dry out.

Prepare ahead of time.   

Ready for the oven.

Enjoy!

Linguini with Shrimp and Broccoli

Fast, easy and flavorful! This healthy dish is easy enough to whip up in a pinch and special enough to serve to guests. It's made from items I typically have on hand. The red pepper flakes and fresh parsley really bring the flavors together.

Serves 4

Ingredients

• 1 pound jumbo or x-large shrimp, peeled and deveined
• 1 pound linguini or spaghetti (excellent with whole wheat pasta)
• 6 cups broccoli florets (2 large heads or 2 frozen steamer bags)
• 1/4 cup olive oil
• 1 TBLs chopped garlic (or more!) 
• 1 Tsp course salt 
• 1 Tsp freshly ground black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1/2 cup of white wine
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. Cook the pasta al dente, according to the package directions.  

2. Heat 1/4 cup olive oil over medium heat in a large, non-stick frying pan, large enough to hold the pasta. 

3. Add the garlic and cook for 1-2 minutes, stirring frequently. Add the red pepper flakes and cook for 30 seconds more. 


4. Add the broccoli and stir for 5 minutes, than add the shrimp, salt and pepper and stir for another 5 minutes until both are cooked through.

5. Add the white wine, drained pasta and toss to combine, than add the cheese and parsley and toss thoroughly.  


6. Allow the pasta to rest for 10 minutes over a low heat, season with salt and pepper and allow the juices to reduce and thicken and be absorbed by the pasta.


*Serve with crusty bread and Parmesan on the side.

Tip: Use frozen broccoli florets to save time and peeled cooked shrimp if that's what you have on hand. Don't omit the red pepper flakes, it gives the dish a nice mild kick without the heat.