Chef Simon’s Seafood Recipes
Thanks to all who are supporting The Carlton by ordering your seafood during our curbside pickup. To ensure your meals are as delicious at home as they are dining out, I’m sharing a few recipes:
- Bronzino with Rice Pilaf, Mediterranean Vegetables, Lemon Caper Pan Butter & Feta
- Honey Sesame Glazed Salmon with Udon Noodle Salad, Mango Citrus Slaw and Cajun Roasted Macadamia Nuts
- Blackened Swordfish with Spicy Shrimp, Tomato Risotto, Spinach & Onion saute and Sherry Butter
If you have any recipe or meat preparation questions, please reach out to me via email at email@example.com.
– Chef Simon
Bronzino with Rice Pilaf, Mediterranean Vegetables, Lemon Caper Pan Butter & Feta.
Preheat oven to 350 degrees.
Rice Pilaf: In a sauce pot, mix 2 cups parboiled white rice, 1 tbs vegetable oil, 1/4 cup diced celery, 1/4 cup diced onion, 2 tsp dried basil, 2 tsp dried oregano, 1 bay leaf, 4 cups vegetable broth, S&P. Place on medium-high flame and bring to a boil. Remove from heat and cover tightly with foil. Cook in oven for 20 minutes. Keep rice covered for 5 minutes after removing from oven. Fluff lightly with a fork and serve immediately.
Fish: Heat 1 tbs vegetable oil per bronzino fillet in a saute pan on medium to high heat. Lightly flour fish and place flesh side down. Cook 2-3 minutes until slightly browned. Flip, reduce heat to medium and cook skin side 3-5 minutes until skin is very crispy. Season with S&P.
Vegetables and Pan Sauce: Mix 1/4 cup chopped artichoke hearts, 1/4 cup diced tomatoes and 1/4 cup olives (your preference but I like to use a variety) in a bowl. Once you remove the fish from the pan toss in veggies. Saute 2-3 minutes, and deglaze pan with 2 oz white wine. Reduce wine by half and add zest and juice from 1/4 lemon, 2 Tbs salted butter and 1 Tbs capers.Gently stir until butter is incorporated. Pour over fish and top with feta cheese.
Honey Sesame Glazed Salmon with Udon Noodle Salad, Mango Citrus Slaw and Cajun Roasted Macadamia Nuts
Preheat oven to 350 degrees. Bring 4 qts salted water to a boil.
Udon Salad: Cook 1# noodles per instructions and shock in cold water. For salad toss 1/4 cup julienne carrots, 1/4 cup diced red bell pepper, 1/4 cup edamame, 1/2 cup fine chopped bok choy( or spinach if you can’t find) and 1/2 cup shitake mushrooms with noodles and 1/2 of the glaze below.( I typically serve this chilled but it’s also easy to heat. Just toss in a saute pan 2-3 minutes).
Glaze: Mix 2 oz honey, 2 Tbs soy sauce, 2 Tbs vegetable oil, 1 Tbs sesame seeds, 1 tsp rice vinegar (or cider vinegar) and 1 tsp sesame oil until incorporated. Set aside.
Salmon: Heat 1 Tbs vegetable oil in a saute pan on medium heat. Place salmon presentation side down, season with S&P, and cook 3-4 minutes until salmon starts to get a nice sear. Flip and finish cooking in the oven 4-6 minutes for Medium (125-130 degrees) or 6-8 minutes for more doneness. Remove from oven and immediately coat with glaze. The residual heat from the pan should reduce the glaze but you way need to throw it back on the flame for a few seconds (be careful it will burn quickly if the heat is too high). Serve over noodle salad and top with Mango Slaw and Macadamia nuts below.
Nuts: Dust 1/4 cup macadamias with Cajun seasoning ( use cayenne pepper for more intense heat). Roast in oven 3-4 minutes until just starting to brown. Remove and cool 5 minutes. Rough chop with a knife or pulse in a food processor.
Mango Slaw: In a mixing bowl whisk 2oz orange juice concentrate with 2 oz vegetable oil and S&P. Combine 2 cups finely chopped Napa cabbage, 1 mango julienned ( add or substitute Papaya or pineapple for more flavors), 1/4 cup thin sliced Red cabbage, 1/4 cup thin sliced radish and 2Tbs scallions. Toss with juice mixture.
Blackened Swordfish with Spicy Shrimp, Tomato Risotto, Spinach & Onion saute and Sherry Butter.
Risotto: Combine 1 Cup arborio rice, 1 tbs olive oil, 2 tsp salt and 1/2 tsp black pepper in a medium to large sauce pot. Cook on low heat for 2-3 minutes to lightly toast the rice. Mix 1.5 cups vegetable stock and 1 cup heavy cream. Pour 1/3 of liquid in the rice and simmer on medium low heat and stir occasionally. When most of the liquid is absorbed, add another 1/3 of the liquid and repeat. Add the last 1/3 liquid plus 1/4 cup of your favorite tomato sauce and let it absorb completely. Taste and add salt and pepper if needed, or more vegetable stock if rice is still crunchy.
Swordfish and Shrimp: Heat 2 tbs olive oil in a saute pan on medium heat. Dredge fish in Cajun seasoning and then flour. Sear in pan until blackened 4-6 minutes, flip, cook 3 additional minutes and add Cajun dusted shrimp. Cook 1 more minute, flip shrimp and add 2 Tbs Dry Sherry to deglaze pan. Reduce for by half and add 2 tbs salted butter and melt to finish the sauce.
Spinach & Onion saute: In a separate pan, saute 1/4 cup julienne onions until they start to caramelize. Add 2 cups chopped spinach and a pinch of salt and pepper. Cook until spinach is wilted but still has some volume.