Recipes for web

Recipe of the Week from Our Seafood Department... Light & Lemony Scallops 1 ½ lbs. Sea Scallops 3 tbsp. Dry Sherry 3 tbsp. Teriyaki Sauce juice & zest of one Lemon 1 tsp. Cornstarch 1 tbsp. Water Combine scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours. Remove the scallops from the marinade, put the marinade aside, and broil the scallops 3 inches from the heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the corn starch in water. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping. Serves 3. Recipe of the Week from Our Seafood Department... Balsamic Glazed Salmon Fillet 6 (5 oz.) Salmon Fillets 4 cloves of Garlic, minced 1 tbsp. White Wine 1 tbsp. Honey 1/3 cup Balsamic Vinegar 4 tsp. Dijon Mustard Salt & Pepper to taste 1 tbsp. chopped Fresh Oregano 1. Preheat oven to 400° F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. 2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes or until slightly thickened. 3. Arrange salmon fillets on foil-lined baking sheet. Brush with balsamic glaze and sprinkle with oregano. 4. Bake in preheated oven for 10-14 minutes or until flesh flakes easily with fork. Brush fillets with remaining glaze and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Serves 6 Recipe of the Week from Our Seafood Department... Tomato & Basil Flounder Olive Oil for sauteing ½ Onion, chopped 3 Cloves Garlic, chopped 1 Red Bell Pepper, cut in strips 1 Green Bell Pepper, cut in strips 6 Plum Tomatoes, diced 1/4 cup Water 2 tbsp. Dry Oregano 2-3 Big Leaves Fresh Basil 12 Asparagus Stalks 4 (1/4 lb.) medium Flounder Fillets Garlic Powder Chopped Parsley, for garnish Salt & Freshly Ground Black Pepper Coat a large saute pan with oil. Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Add tomatoes and 1/4 cup water. Season with salt and pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes. Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets. When fish becomes a milky white, they are done. Garnish with parsley. Serves 2 Recipe of the Week from Our Seafood Department... Easy Cod Fillets with Vegetables 6 (8oz.) Cod Fillets Salt & Pepper to taste 4 Roma (plum) Tomatoes, thinly sliced 1 Red Bell Pepper, thinly sliced 1 Yellow Bell Pepper, thinly sliced 1 small Onion, thinly sliced 5 tbsp. Capers 8 tbsp. chopped Fresh Parsley 6 tbsp. Fresh Lemon Juice 6 tbsp. Extra Virgin Olive Oil Preheat oven to 400° F. Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the fillet. Sprinkle evenly with capers and parsley. Then drizzle each fillet with 1 tbsp. of olive oil and 1 tbsp. of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation. Bake in preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person. Serves 6 Recipe of the Week from Our Seafood Department... Honey-Soy Broiled Salmon 1 Scallion minced 2 tbsp. reduced sodium Soy Sauce 1 tbsp. Rice Vinegar 1 tbsp. Honey 1 tsp. minced Fresh Ginger 1 lb. Salmon Fillet, skinned & cut into 4 portions 1 tsp. toasted Sesame Seeds Wisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place the salmon in a sealable plastic bag, add 3 tbsp. of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade) Broil the salmon 4to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Serves 4 Recipe of the Week from Our Seafood Department... Mexican Baked Fish 1 Avocado, peeled, pitted & 11/2 lbs. Cod sliced 1 cup Salsa 1 cup Shredded Sharp Cheddar Cheese 1/4 cup Sour Cream ½ cup coarsely crushed Corn Chips Preheat oven to 400° F. Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle evenly with shredded cheese. Top with crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with fork. Serve topped with sliced avocado and sour cream. Serves 3 Grilled Swordfish in Lemon Ginger 2 lbs. Swordfish Steak, or any firm fleshed fish will work. Marinade: 1 tbsp. grated Lemon Peel 1/3 cup Lemon Juice 1/4 cup Dry White Wine 3 tbsp. Safflower Oil 2 tbsp. Lite Soy Sauce 1/4 tsp. Black Pepper 1/4 cup chopped Green Onion 1 tbsp. minced Fresh Ginger 2 cloves Garlic, minced Combine marinade ingredients, add fish, cover and let marinate at least 1 hour. Remove fish from marinade. Pour marinade into small saucepan over high heat. Bring to a boil and remove from heat. Grill the fish, brushing marinade over as it cooks. Spoon remaining marinade over cooked fish Serves 4 Recipe of the Week from Our Seafood Department... Baked Whole Dorade (Sea Bream) 1 whole Dorade, about 2 1/4 lbs., scaled & gutted 4 ripe Tomatoes, thickly sliced Olive Oil 1 large Onion, sliced into rings Freshly Ground Black Pepper 2 cloves Garlic, finely sliced Juice of ½ Lemon 12 Black Olives 2 tbsp. Parsley, finely chopped Preheat oven to 400°F. Wash the whole fish and pat dry. Heat a little oil in a heavy pan and gently fry the onion with the garlic until soft, but not brown. Lightly oil a shallow baking dish, spread half the softened onion, garlic and tomato slices onto the dish. Put the whole fish on top and surround with black olives. Season generously with freshly ground black pepper. Sprinkle with lemon juice, cover with the remaining tomatoes and softened onion & garlic, season again with pepper and sprinkle with chopped parsley. Drizzle a little olive oil over the dish, cover loosely with foil and bake in the oven for about 20 minutes. Remove the foil and return to the oven for a final 10-15 minutes. Serves 4 Recipe of the Week from Our Seafood Department... Easy Baked Monkfish with Tomatoes 2 lbs. Monkfish, skinless, boneless fillets 2 medium Tomatoes, sliced thin 2 tbsp. Butter or Margerine 2 tbsp. Olive Oil Several Parsley Sprigs, fresh 2 cloves Garlic, chopped fine 2 cups seasoned Bread Crumbs Preheat oven to 350°F. Melt the butter in a medium pan. Add olive oil and parsley to melted butter. Brown garlic in butter mixture. Stir in bread crumbs and set aside. Place a layer of thinly sliced tomatoes in baking dish. Place monkfish on tomatoes and cover with bread crumb mixture. Bake for 25 minutes. Serves 4