Crispy Crunchy Fluke

This is a recipe I was making all summer and I am only now getting around to putting it up on the blog. It was time to use up the last of the fluke in the freezer that was left over from our summer catch and it was my last chance at a taste of summer. This recipe can easily be used with any white fish, and I am quite curious how it would turn out on a stronger fish such as striped bass or halibut.

Recipe yields 4 servings

Ingredients 

1 1/2 lbs fluke filet

1 cup plain Panko breadcrumbs

1/2 cup parsley

2-3 tbsp Dijon mustard

Preheat the oven to 425F degrees. In a bowl, mix together the Panko crumbs and the parsley. 

Lightly coat a baking pan with cooking spray and arrange the fish filets. Coat the top of each piece with Dijon mustard. 

Sprinkle a handful of the Panko mixture over each piece of fish and gently press into the mustard layer. 

Place in the oven and bake for 10-12 minutes or until fish is cooked through. 

Remove from the oven and serve. I served the fish alongside Spaghetti Squash with Sauteed Vegetables. Enjoy!

Bowties with Shrimp in Creamy Tomato Sauce

After three servings each and stuffed bellies, both my dad and Carmine exclaimed this was the best pasta they have ever had. Ok so maybe they are being a little dramatic, but from a family who eats pasta at least twice a week, that has got to hold some merit. A spin on the classic alla vodka sauce, this creamy sauce is livened up with some white wine and loaded with fresh herbs. Try the recipe below and see if Carmine and my dad were right.

Recipe yields 4 servings

Ingredients
1 lb Bowtie pasta (or any other shape of your choice)
2 lbs large shrimp, cleaned with the tails off
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup dry white wine
28 oz Tuttorosso tomato sauce
3/4 cup heavy cream
1/4 cup fresh basil, chiffonade
1/4 cup fresh parsley, finely chopped
Salt & freshly ground black pepper, to taste
Grated Parmesan cheese, for topping

Put a large stock pot of lightly salted water up and bring it to a boil. (We will use this to cook the pasta). Once boiling, add the pasta and cook until al dente. Drain the pasta and set aside. (Coat with about 1/2 tbsp of olive oil to prevent it from sticking together).

In a large skillet, melt the butter and add 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side until opaque. Remove shrimp to a bowl and reserve. Add the remaining olive oil to the same skillet along with the onion and garlic. Turn heat to medium high and cook until onions are translucent and garlic is fragrant, about 3-4 minutes. Add in the white wine and turn up the heat. Allow to simmer for about 5 minutes until the wine reduces by at least half.

Pour in the tomato sauce and give everything a good stir and bring the sauce up to a slow boil. Reduce the heat to low and pour in the heavy cream as the sauce is simmering. Simmer for 8-10 minutes. With about 3 minutes left on the clock, toss in the herbs and seasoning and give it a good stir. Return the shrimp to the skillet and toss to coat with the sauce.

Place the cooked pasta in a large serving bowl and cover with sauce. Stir it all together so the sauce is evenly distributed. Serve with extra sauce on the side and lots of grated cheese for topping. Enjoy!

Shrimp Fra Diavolo

Fra Diavolo is always a favorite of mine because it likes to bring the heat. A little spice never hurt no one, so feel free to add an extra dash of crushed red pepper if you are feeling adventurous. This version is more rustic with the onion slices and chunks of tomato, so it goes nicely with a lighter base such as angel hair pasta or brown rice. Today I threw in shrimp, but this is also delicious with chunks of lobster meat if you want to get fancy.

Recipe yields 6 servings

Ingredients
2 lbs large shrimp, cleaned with the tails off
2 tsp crushed red pepper flakes (plus more if you want to turn up the heat!)
2-3 tbsp extra virgin olive oil (you want enough to cover the bottom of the pan)
1 large yellow onion
28 oz can diced tomatoes
2 cups dry white wine
1 head of garlic
1 tsp oregano
1/4 cup parsley
1/4 cup basil

Start out by rinsing off the shrimp and tossing with the crushed red pepper flakes. Heat the olive oil in a large skillet and add the shrimp. Cook, turning once, for about 1-2 minutes per side. Don't worry about cooking the heck out of these guys right now, they will see the heat again!

Remove the shrimp to a plate and set aside for now. We will get back to them a little later.

Slice the onion and chop the garlic.

Add your onion and garlic to the same skillet the shrimp were in. Add an extra tablespoon of olive oil to the pan if things are looking a little dry. Cook until the onion is translucent and the garlic is fragrant.

To the skillet, add the diced tomatoes, wine and chopped oregano. Give everything a good mix and bring to a boil. Reduce heat and let the sauce simmer for 15-20 minutes. You want a lot of the extra water to evaporate and allow the sauce to thicken up. Once your sauce has thickened, dump the plate of shrimp back into the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until all the shrimp are cooked through and all the flavors have had some time to get to know each other.

Cut the heat and stir in the chopped parsley and basil. Serve over rice or pasta for a delicious meal. Enjoy!

Sauteed Mahi Mahi

So for those of you who are regular visitors to The One Behind The Apron, you will notice this post is a little different than normal. (Hint: a LOT less photos) My kitchen is currently under construction and it is enough of a challenge to cook the meals, never mind simultaneously photograph them. So for the next few weeks, some of my recipes might not have as many photos as your used to. However, I do have some posts saved up from the pre-construction days, so I will sprinkle those in as well. With that in mind, if you have any questions on the recipe below (or the ones to come), do not hesitate to shoot me an email.

In the Northeast, it is not everyday that you catch Mahi Mahi. For those of you that don't know, Mahi Mahi is a dolphin - but don't worry, not like Flipper! So, when my grandfather came home from a day fishing with one, I jumped at the chance to cook it up for all of us. This is a simple recipe that can be used with any fish, so if you can't find Mahi Mahi, you can try this out with other white fish such as sea bass or striped bass. Also, this is delicious on a sandwich with some lettuce and tomato and a little Old Bay Mayonnaise (Mayo + Old Bay Seasoning = Old Bay Mayo).

Recipe yields 6 servings

Ingredients
4 lbs. fresh Mahi Mahi (Our fish was a lot bigger, so we just put the extra in the freezer for another time)
2 tbsp extra virgin olive oil
Salt & pepper, to taste
4 tbsp butter
1 tbsp basil

Season both sides of the fish with salt and pepper so there is an even coating. Heat the oil in a large skillet. Add the fish and cook 4-5 minutes, per side, depending on the width of the fish. You want the fish to be white all the way through, with no signs of pink in sight!

Once the fish is finished cooking, remove from the pan and place on a serving dish. Add the butter to the pan and use your spoon to scrape up all the browned bits on the bottom and mix with the butter. Add the basil and mix it in. Once the butter is fully melted, pour the mixture over the fish right onto the platter. Serve with fresh steamed vegetables for a healthy meal! Enjoy!

Crispy Coconut Shrimp

Shrimp is such a light protein for the summer months. It is so versatile and cooks up in no time. Adding this crunchy layer of coconut breading to the outside gives it that extra-summery feel. I served mine alongside some pasta with fresh veggies. Quick and easy. You could also serve alongside a sweet and tangy dipping sauce for an appetizer.

Recipe yields 4 servings

Ingredients

1 lb large shrimp, cleaned

1 large egg

1/2 cup Panko bread crumbs

1/2 cup shredded coconut

1/4 cup all-purpose flour

Preheat the oven to 425F degrees. Prepare the breading station. Mix together the Panko and coconut in one bowl. Put the flour in a second bowl and the egg in a third.

For each shrimp, first coat in flour. Dunk into the egg and cover in the bread crumb mixture. Arrange on a well greased baking sheet.

Place in the oven and bake for 10 minutes. Flip and cook for an additional 6 minutes. Remove to a serving dish. Enjoy!

Basil Pesto Shrimp Skewers

Now that the New York heat wave has officially subsided, it is time to enjoy the BBQ once more. These shrimp skewers are a great choice for a hot night because they take only 7-8 minutes on the BBQ. Plus, seafood always makes a deliciously refreshing summer choice. Marinate the shrimp in some basil pesto before hand for a unique flavor, or just put them on the grill plain and serve with a side sauce or salsa.

Recipe yields 10 skewers

Ingredients
2 lbs large shrimp, cleaned
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
2 cloves garlic

In a food processor, add the basil leaves, olive oil, cheese and garlic. Pulse until it forms a smooth paste. If the pesto is too thick, add more oil, a teaspoon at a time.

Remember, we are using this pesto as a marinade, so we want it to be on the thicker side.

Add your shrimp to a bowl and top with the pesto. Mix together until all the shrimp are coated in the pesto sauce. Cover and refrigerate for at least one hour.

When you are ready to cook, heat up your grill. Place 4-5 shrimps on each skewer.

Lightly coat the grill in non-stick cooking spray and place the skewers in place. Cook for 2-3 minutes on each side on medium heat. The shrimp cook quickly, so be sure to keep an eye on them. Once they are white through the middle with a light pink outside, they are ready to eat!

Remove from the grill and serve alongside my Balsamic Skirt Steak for a delicious surf & turf dinner. Or serve on their own with a side salad for a light and refreshing meal. Enjoy!

Garlic Lime Shrimp

Light and easy to prepare, this is a great dish for a warm summer night. If you can't bear the thought of turning on your stove, grill these up on the BBQ and make a marinade out of the seasoning. This is great as the star of your meal, but can also play a great supporting role to grilled chicken or steaks.

Recipe yields 4 servings

Ingredients  

2 lb large or jumbo shrimp, cleaned with the tails off

1 tbsp unsalted butter

2 tsp extra virgin olive oil

4 cloves of garlic, chopped

Juice from 1 lime

1/4 cup chopped cilantro

Heat the butter and oil in a pan and add the shrimp. Cook for 2-3 minutes and flip. Cook until shrimp are pink.

Add the chopped garlic and lime juice to the pan and toss the shrimp around. Cook for an additional minute or so.

Remove to a serving dish and mix with the chopped cilantro.

Serve & enjoy!

Pan-Seared Sea Scallops

If you are a regular on my blog, you know I really enjoy seafood. One of my most favorites is sea scallops. If you can get them as fresh as can be, they are tender and delicious. When you pan-sear the scallops they develop a flavorful crust and remain moist on the inside. It is so simple and takes no skill at all, I promise. If you are having friends over for dinner, I promise this is one dish that is sure to impress and have everyone leaving with a happy and full stomach.

Recipe yields 4 servings

Ingredients 

1 lb fresh sea scallops

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

Salt & freshly ground black pepper

Pat the scallops dry with a towel so there is no moisture. Sprinkle both sides with salt and pepper. Heat the butter and oil in a skillet and when steaming, add the scallops. Cook for 3-4 minutes without moving. If you let them be, a nice crisp, brown crust will form.

Flip over the scallops and cook the other side for an additional 2-3 minutes so that the scallops are cooked through and a brown crust has formed on the bottom side.

Remove to a serving plate and enjoy! So simple and so delicious.

Grilled Mako Steaks

This past weekend, my dad fished a shark tournament. Although he did not win, he came home with a beautiful (and delicious) Mako shark. As you have heard me say before, there is nothing better than fresh seafood. Whenever possible, I try to catch and cook all my own fish. With fresh mako steaks in the refrigerator, I knew we were all in for a delicious treat.

Recipe yields 4 hearty servings

Ingredients
4 large Mako steaks
Juice from 1 lemon
2 tsp salt
2 tbsp extra virgin olive oil
1/4 cup unsalted butter
1 tbsp garlic powder
1 tbsp basil

Once the butter is softened, add it to a bowl with the garlic powder and basil. Using a spoon or spatula, mix together the ingredients to incorporate the spices into the butter.

Spoon the butter onto a piece of wax paper and roll it into a log form. Place in the refrigerator to harden before use.

Place the mako steaks in a large bowl and cover with lemon juice. Sprinkle both sides of each steak with the salt. I cut each of my steaks in half to make them into more manageable pieces. Feel free to leave yours whole for a more grandiose presentation.

You can now cook the steaks either on the grill or in a saute pan. I used a pan and first heated up 1 tablespoon of the oil. Place the steaks in the pan and cook for 5-6 minutes on medium-high heat without moving. Helpful Hint: If you can resist, do not touch/poke/move/peak at the steaks. Let them sit there in the pan. This will help them get nice and charred.

After a few minutes, flip the steaks over and cook until the steaks are cooked through. About another 3-4 minutes or so (depending on how thick they are).

Once finished, remove from the pan and into a serving dish. Cook the remaining steaks if you couldn't fit them all in one pan (like me!).

Just prior to serving, add a spat of the herb butter to the top of each steak. As the butter melts, all of those delicious flavors will drip right into the steaks. Serve alongside some fresh vegetables and enjoy!

Crab Meat Stuffed Flounder

Whenever we go out for seafood, I can bet my Mom is going to order stuffed flounder or stuffed shrimp. Just like my Grandma, the two of them love crab meat stuffing. This is my version of the seafood classic. The flavors combine nicely to add a punch to an otherwise simple piece of fish.

Recipe yields 6 servings

Ingredients
6 fresh flounder filets
1 tbsp olive oil
1 medium yellow onion
2 cloves garlic
2 celery stalks
1 small green pepper
1 tsp flat leaf parsley
1 lb lump crab meat
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
2 tsp Worcester sauce
1 tsp Frank's hot sauce
1 egg
3/4 cup breadcrumbs
1 lemon, juiced

Preheat the oven to 350F degrees. Dice the onion, celery and green pepper and mince the garlic. Heat the oil in a small skillet and add your vegetables. Cook on medium heat for 8-10 minutes until tender. Stir in the parsley with about 1 minute to go.

In the meantime, empty your crab meat into a mixing bowl. Add 1/2 tsp of Paprika, the garlic powder, onion powder and oregano. Mix to coat the crab meat with the seasonings.

Once the vegetables are finished cooking, remove them from the heat and set aside. Mix the Worcester sauce, hot sauce, egg and half the lemon juice into the crab meat. Mix gently so not to break up the meat. Add 1/2 cup breadcrumbs and the cooked vegetables and mix until everything is fully incoporated.

Lay the filets onto a flat surface where you can stuff them and prepare a baking dish with non-stick cooking spray.

Place a spoonful of crab mixture in the middle of each filet. Roll up tightly and place in the baking dish, seam-side down.

 

Pour the remaining lemon juice over the tops of the fish and sprinkle with the remaining breadcrumbs and paprika. Place in the oven and bake for 20-23 minutes, or until fish is cooked through. Cooking times can greatly vary depending on the thickness of your filet and the amount of stuffing you put inside, so be sure to check them every so often after the 15-18 minute mark.

Once finished, remove from oven and serve hot alongside rice and veggies. Enjoy!