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Sea Bass, Salt Baked   Serves 4
    Combine peppercorns, ginger and oil. Spoon over fish and allow to marinate at room temp for 1 hour. Preheat oven to 400. Place sea salt in black iron skillet or heavy roasting pan. Put the fish on top of it and roast in oven for 20 min.

Ingredient

Quantity

Comments

Fish, Sea Bass

2

lb piece, 3x3x14

Ginger

1

1" piece fresh, peeled and sliced

Olive Oil

2

T

Pepper

2

tsp cracked pink, green & black

Salt

2

c coarse sea
Sea Bass, Seared w fresh Herbs & Lemon     Serves  2

Use tweezers to remove any bones from fish. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with s&p. In heavy skillet, heat oil and 1T butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 min, or until skin is golden. Add herbs, wine and lemon juice. Turn fish over and cook 2 min more, or until just cooked through.

Herbs0.33
c mixed fresh, chopped

Fish, Sea Bass2
fillets w skin (each about 7 oz)

Olive Oil1
tsp

Butter1.5
T unsalted

Wine, White0.33
c dry

Lemon Juice, Fresh1
t

 Seafood a la Paige Serves 2

Sauté shallots until translucent, then add lightly floured shrimp and scallops. Cook about 5 min, then deglaze pan w sherry and lemon juice. Add cooked tortellini and toss. Add cream and tomatoes. Reduce slowly by half. Finish w whole butter and thyme. Sprinkle w zest. Serve in soup bowls.

Olive Oil 1
oz

Shrimp 10
large

Scallops 14
large sea

Pasta, Tortellini 0.33
lb cooked cheese

Tomato 1
diced

Heavy Cream 2
c

Lemon Juice, Fresh 2
T

Shallot 2
oz chopped

Thyme pinch

Butter 2
tsp

Lemon Zest of 2 lemons

Wine, Sherry 2
T

Seafood Bake Serves 4

Mix all ingredients but crumbs, butter and paprika. Pour into greased 1.5 qt baking dish. Sprinkle w crumbs and paprika. Dot w butter. Bake 20 min at 375.

Crab 0.5
lb

Shrimp 0.5
lb, chopped

Sour Cream 0.5
c

Mayonnaise 0.5
c

Onions, Green 0.5
c chopped

Onion 0.25
c chopped

Celery 1
c chopped

Salt

Pepper

Worcestershire Sauce 2
tsp

Crumbs, Bread 1
c

Paprika

Butter

Seafood Stir Fry w Saffron Serves 4

Sauce: combine undrained tomatoes, parsley, cornstarch, thyme, lemon zest, rosemary, saffron and salt to taste. For seafood: Preheat wok. Add oil. (add more as necessary) Stir fry garlic 15 sec. Add shrimp. Stir fry 4-5 min. Remove. Stir fry scallops 2-3 min. Remove. Stir sauce. Add to wok. Cook and stir until bubbly. Cook and stir 2 min more. Return seafood to wok. Cover and cook 1 min or until heated through. Serve over rice.

Shrimp 1
lb

Scallops 8
oz bay

Tomato 1
14.5 oz can

Parsley 2
T snipped

Cornstarch 1
T

Thyme 0.5
tsp dried

Lemon Zest 0.5
tsp

Rosemary 0.25
tsp crushed

Saffron 0.125
tsp ground

Vegetable Oil 1
T

Garlic 1
clove, minced