Seafood Recipes

Baked Fillet of Norwegian Salmon with Saffron & Fresh Dill Beurre Blanc Sauce

Yield: 10
Portion Size: 8 oz salmon plus 1.5 oz sauce

Ingredients:

Salmon fillet, 8 oz ea
10
White wine, dry
10 oz
Sauce  
Shallots, minced
2 tbsp
White wine, dry
2/3 cup
Lemon juice
2 tbsp
Whipping cream, heavy
12 oz
Unsalted butter, softened
8 oz
Salt and pepper
to taste
Saffron 2 pinches
Dill, fresh, minced
2 tbsp
Cornstarch mixture (if needed)
to thicken

Pre-Preparation:

To make sauce, add shallots, wine and lemon juice in a saucepan. Reduce over medium heat by half. Add cream and reduce by a third. Turn flame on low and add butter gradually and whisk. Season to taste. Add saffron, dill, and mix. If needed, thicken with cornstarch mixture. Hold in double boiler at 130 degrees F on griddle. DO NOT HOLD ON STEAM TABLE

To Order/Portion:

  1. Place salmon on sizzler platter and pour 1 oz of wine around salmon. Bake in convection oven at 375 oF for 10 minutes.
  2. Ladle 1.5 oz sauce on plate. Place salmon on sauce. Garnish as needed.

Broiled Salmon Fillet with Saffron Beurre Blanc

Yield: 10
Portion Size: 8 oz plus 2 oz sauce

Ingredients:

Salmon fillet, 8 oz ea
10
Sauce  
Shallots 1 tbsp
White wine, dry
2/3 cup
Lemon juice
1/4 cup
Whipping cream
12 oz
Butter, softened
8 oz
Salt and white pepper
to taste
Saffron pinch
Cornstarch mixture
to thicken

Note: For safety, sanitation and optimum quality, fish should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

  1. To make sauce, in sauce pan, add shallots, wine and lemon juice. Reduce over heat by half. Add cream and reduce again by half.
  2. Turn flame on low and add the butter gradually and whisk. Season to taste. Thicken with cornstarch mixture and add saffron. Hold in double boiler at 125°F on flat top. Do not hold on steam table.
To Order/Portion:
  1. Place fish on broiler and get marks. Place on sizzler platter.
  2. Bake at 375° iin convection oven for 10 minutes or till flaky.
  3. Remove from oven and place on plate.
  4. Ribbon with 2 oz. of sauce. Garnish as needed.

Grilled Mahi-Mahi Provencale

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Mahi-Mahi fillet, 6 oz
10
Sauce  
Olive oil
2 oz
Garlic, minced
2 tbsp
Onion, white - chopped
8 oz
White wine, dry
12 oz
Worcestershire sauce
1 tbsp
Green bell pepper - diced
10 oz
Tomato concasse
1 lb
Green olives
1 oz
Parsley, chopped
2 tbsp

Note: For safety, sanitation and optimum quality, fish should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

To make sauce, heat olive oil in saucepan. Add garlic and onion, sauté for 2 minutes. Add white wine, Worcestershire sauce and simmer for 5 minutes. Add peppers, tomato concassé and green olives. Simmer for 10 minutes—season. This should be done at 4:30 p.m.

To Order/Portion:

  1. Grill Mahi-Mahi on broiler to get marks on both sides. Finish in convection oven at 375?F for 8 minutes.
  2. Ladle 2 oz of sauce on plate. Place fish on sauce and sprinkle with chopped parsley.
  3. Garnish as needed
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Grilled Swordfish with Fine Herbes

Yield: 10
Portion Size: 8 oz

Ingredients:

Swordfish steaks, 8 oz ea
10
Salt to taste
Black pepper, ground
to taste
Marinade  
White wine
1 1/2 cup
Garlic, minced
3 tbsp
Fresh rosemary, chopped
2 tbsp
Fine Herbes
 
Fresh oregano, chopped
2 tbsp
Fresh thyme, chopped
2 tbsp
Fresh cilantro, chopped
2 tbsp
Lemon juice
1/4 cup
Olive oil, light
1/4 cup
Lemon wedges
10 ea

Pre-Preparation:
  1. Combine wine, garlic, and Rosemary. Sprinkle fish with salt and pepper; place in marinade, turning to coat. Cover and place in refrigerator.
  2. Combine remaining ingredients for Fines Herbes. Set aside in a bowl.

To Order/Portion:

  1. Remove fish from marinade and grill for 2 minutes. Finish in 375 degrees F convection oven for 10 minutes.
  2. Plate. Spoon Fines Herbes over fish and garnish with lemon wedges.
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Grilled Swordfish Nicoise

Yield: 10
Portion Size: 8 oz plus 3 oz Nicoise garnish

Ingredients:

Swordfish steak, 8 oz ea
10 ea
Clear Italian dressing
1 cup
Nicoise Garnish
 
Cubed blanched tomatoes
25 oz
Green olives, sliced
5 oz
Capers 1 tbsp
Chopped parsley
1 tbsp
Salt and pepper
to taste
Olive oil
to drizzle

Pre-Preparation:
  1. Marinate swordfish in Italian dressing. Refrigerate.
  2. To make Nicoise garnish, mix tomatoes, green olives, capers and chopped parsley. Season.
  3. Refrigerate.

To Order/Portion:

  1. Grill swordfish on broiler for 2 minutes. Place on sizzler platter and finish in convection oven at 375 oF for 10 minutes.
  2. Place 3 oz Nicoise on plate. Set swordfish on Nicoise. Drizzle with olive oil.
  3. Garnish as needed.
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Seared Swordfish Steak over Couscous and Spicy Basil Tomato Sauce

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Swordfish Steak, 6 oz each
10
Butter substitute
5 oz
Basil, fresh
2 tbsp
Spicy tomato sauce
20 oz
Couscous 10 oz

Note: For safety, sanitation and optimum quality, fish should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

  1. Chop basil, add to tomato sauce and keep warm.
  2. Prepare couscous and keep warm in Alto-shaam. Follow instructions on box.

To Order/Portion:

  1. Sear swordfish in pan for 2 minutes on each side. Finish in convection oven at 375?F for 8 minutes or until firm to touch.
  2. Spoon 3 oz. couscous on plate. Place swordfish on couscous and ladle 2 oz of sauce on top.
  3. Garnish as needed.
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Sautéed Orange Roughy with White Wine Bechamel & Artichokes & Olives

Yield: 10
Portion Size: 5 oz plus 2 oz sauce

Ingredients:

Orange roughy fillet, 5 oz ea
10 oz
Flour, A.P.
10 oz
Salt and pepper
to taste
Butter substitute
5 oz
Sauce  
Onion piquet (onion, clove & bayleaf)
1 ea
Milk, 2 %
1.5 pint
Flour, A.P.
2 oz
Butter 2 oz
Salt and pepper
to taste
Nutmeg dash
White wine
4 oz
Spanish olives, sliced
10 oz
Artichokes, quartered
20 oz

Pre-Preparation:
  1. Add onion piquet to milk in sauce pan. Simmer for 20 minutes: remove onion piquet.
  2. In a separate sauce pan, make a white roux. Add milk gradually and stir to make a Bechamel sauce (use whisk). Bring to boil. Add wine and all seasonings. Simmer for 30 minutes. Hold.
  3. Rinse olives and dry.

To Order/Portion:

  1. Dredge fish in a mixture of the flour, salt and pepper. Sauté on flat-top for 5 minutes each side.
  2. Sauce plate and place fish on sauce. Top with artichokes and olives.
  3. Garnish as needed.

Sauteed Orange Roughby Veronique

Yield: 10
Portion Size: 5-6 oz plus 2 oz sauce

Ingredients:

Orange roughy, 5-6 oz
10
Flour, A.P.
3/4 cup
Nutmeg, ground
1/3 tsp
Salt and pepper
to taste
Butter substitute
4 oz
Grapes, green seedless
20 oz
Sauce  
White wine, dry
1/2 cup
Shallots, minced
1 tbsp
Garlic, chopped
1 tbsp
Heavy cream
3 cups

Pre-Preparation:
  1. In a medium saucepan combine wine, shallots and garlic. Reduce by 1/3. Add cream and reduce to sauce consistency. Thicken with cornstarch mixture if needed. Hold in double boiler.
  2. Remove grapes from stems and portion into 10 plastic bags.
  3. In a bowl, mix flour, nutmeg, salt and pepper. Set aside.

To Order/Portion:

  1. Dredge fish in flour. Sauté on flattop 4-5 minutes per side.
  2. Sauté grapes on flattop for 30 seconds.
  3. Plate fish and top with grapes and sauce.
  4. Garnish as needed.
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Smoked Trout with Fresh Dill in Puff Pastry

Yield: 10
Portion Size: 4 oz trout in pastry

Ingredients:

Puff pastry, 5'' x 5''
10
Unsalted butter
4 oz
Trout mixture
 
Smoked trout fillets,
2.5 lbs
Unsalted butter
2 oz
All-purpose flour
1/2 cup
Whole milk
1 cup
Heavy cream
1 cup
Eggs, large
3 ea
Bottled horseradish, drained
3 tsp
Dill leaves, fresh, minced
3 tbsp

Pre-Preparation:

  1. In a saucepan, melt butter and add flour. Combine to make a roux. Mix in milk and cream. Bring to a boil, stirring constantly, and reduce to simmer, stirring occasionally for 3 minutes. Season with salt and pepper. Set aside and let cool.
  2. In a bowl, combine milk mixture, trout, egg , horseradish, and dill. Set aside.
  3. Prepare puff pastry rolls with mixture. Hold in cooler.

To Order/Portion:

  1. Place individual puff pastry on a sizzler platter and bake in 375 degree F. convection oven for 12 minutes.
  2. Plate puff pastry with dill sprig. Garnish as needed.
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Shrimp Tequila in Puff Pastry Shell

Yield: 10
Portion Size: 5 shrimp with 3 oz sauce plus shell

Ingredients:

Shrimp, p & d, medium
50 ea
Puff pastry shell, prepared
10 ea
Sauce  
Butter 3 oz
Garlic, minced
1/2 tbsp
All-purpose flour
3 oz
Seafood stock
1 quart
White wine, dry
1/4 cup
Tequila 1/4 cup
Oregano, fresh, minced
1 tsp
Thyme, fresh, minced
1 tsp
Whipping cream, heavy
1/2 cup
Salt and white pepper
to taste
Parmesan cheese, shredded
3 oz

Note: For safety, sanitation and optimum quality, shrimp should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

To make sauce, heat butter in saucepan. Add garlic and sauté for 2 seconds. Add flour and make a blonde roux. Add stock, wine and tequila. Mix with a wire whip. Bring to boil and simmer for 20-25 minutes. Add whipping cream, herbs and season. 

To Order/Portion:

Sauté shrimp with butter substitute about 2 minutes in sauté pan. Add 3 oz of sauce and simmer for 1 minute. Place shell on plate. Fill with shrimp mixture, sprinkle with parmesan cheese and garnish as needed.