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Mediterranean Baked Halibut

Mediterranean Baked Halibut

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with Cherry Tomatoes & Green Beans

Sheet Pan Dinners

Yield: 6 Servings

Adapted from: Mediterranean Dish

Make this easy halibut recipe with green beans and cherry tomatoes in 25 minutes! Baked in a flavorful Mediterranean-style sauce with citrus, olive oil, fresh garlic, and spices.

For the sauce:

  • 2lemons, zest and juice
  • 1cup olive oil
  • 1½TBS freshly minced garlic
  • 2tsp dill weed
  • 1tsp seasoned salt, more for later
  • ½tsp ground black pepper
  • 1tsp dried oregano
  • ½-¾tsp ground coriander

For the fish

  • 1lb fresh green beans
  • 1lb cherry tomatoes
  • 1large yellow onion sliced into half moons
  • 1½lb halibut fillet, slice into 1½-inch pieces

Preheat the oven to 425°F.

In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large, slotted spoon or spatula, transfer the vegetables to a half-sheet pan. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.

Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the half-sheet pan next to the vegetables and pour any remaining sauce on top.

Lightly sprinkle the halibut and vegetables with a little more seasoned salt.

Bake in 425°F heated oven for 15 minutes. Then transfer the half-sheet pan to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.

When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta.

Cook’s tip:

As with any fish, do not overcook halibut. It is ready with it flakes easily. Serve immediately, if it sits too long, halibut will turn a bit dry.

If halibut is not available to you, a different white fish fillet will also work. Cod and sole are two good options. Adjust baking time according to thickness of fish.

Roast Cod

Roast Cod

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with Sweet Peppers and Olives

Sheet Pan Dinners

Yield: 3 to 4 Servings

Adapted from NY Times

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

  • 1small bunch fresh lemon or regular thyme
  • 1½lb fish fillets (cod, haddock)
  • ½tsp fine sea salt, more as needed
  • pepper
  • 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
  • 4½TBS extra-virgin olive oil, more for drizzling
  • ¼cup pitted, sliced black or green olives, or use a combination
  • 1tsp sherry vinegar
  • 1garlic clove, grated
  • 1cup loosely packed Italian parsley leaf, chopped

Heat oven to 400°F. Pull 1 TBS thyme leaves off the bunch and finely chop.

Season Fish:

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Prepare Peppers:

Spread peppers on a half-sheet pan and toss with 1½ TBS oil, ½ tsp salt and the pepper. Top peppers with the remaining thyme sprigs.

First Bake:

Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Second Bake:

Increase oven temperature to 500°F. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is cooked through, 10 to 14 minutes.

Dressing:

Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 TBS olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed.

Serve:

Serve fish and peppers drizzled with vinaigrette.

Salmon, Provençal

Salmon, Provençal

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with Fingerling Potatoes & Cherry Tomatoes

Yield: 4

Adapted from: CKBK

Simple cooking from Southeast France is distinguished by fresh flavors and seasonal ingredients. Feel free to use any herbs you have on hand for this recipe, including dried ones. This dish is also wonderful, served at room temperature for an outdoor buffet or a picnic.

  • 1cup cherry tomatoes, preferably a mix of colors
  • 2TBS plus 2 tsp olive oil
  • Kosher salt and freshly ground pepper
  • 4center-cut salmon fillets (about 6 oz each)
  • 2TBS chopped fresh rosemary
  • 2TBS chopped fresh tarragon
  • 1lb fingerling potatoes
  • 1TBS chopped fresh flat-leaf parsley
  • 1TBS fresh lemon juice


Prep:
Set a rack to the top position of the oven and preheat the oven to 450°F.

Line a half sheet pan with a Silpat, foil or parchment paper. If using foil or parchment, spray with cooking spray.

In a small bowl, toss together the cherry tomatoes and 1 tsp of the oil, and season with salt and pepper. Brush the salmon with 1 tsp of the oil and season with the rosemary, tarragon, salt, and pepper. Set it aside.

Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want them to be about the same size.)

In a bowl, toss together the potatoes and the 2 TBS oil.

Start potatoes:
Place, cut side down, on the prepared pan and season with salt and pepper. Roast for 8 minutes, then stir the potatoes.

Roast salmon and tomatoes:
Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst, and the salmon is opaque throughout, 10–15 minutes longer.

Finish and serve:
Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve right away.

Shrimp Parmigiana

Shrimp Parmigiana

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Yield: 4

Brooklyn Brothers

The Brooklyn Brothers show you how to make shrimp Parmigiana right at home. This easy Shrimp Parm recipe is great for your Christmas Eve dinner or anytime. Jumbo fried shrimp smothered in tomato sauce and creamy mozzarella cheese will truly satisfy your taste buds. This easy Shrimp Parmigiana is great on a hero or a side of pasta. Shrimp Parmesan has been a favorite at our restaurants for decades and will be yours also.

  • 2lbs 13-15 shrimp, tails removed, butterflied

For flour:

  • 2cups AP flour
  • ½tsp salt
  • ¼tsp pepper

For egg wash:

  • 7eggs beaten
  • ½tsp salt
  • ¼tsp pepper
  • 1TBS parsley, minced
  • ½tsp granulated garlic
  • ¼cup parmesan cheese

For crumbs:

  • 4cups breadcrumbs, Italian

Assembly:

  • tomato sauce
  • 8oz shredded mozzarella & provolone


Prep:

Set up breading station.

In first position, mix 2 cups flour with ½ tsp salt and ¼ tsp pepper.

Second is egg wash. Mix 7 eggs, ½ tsp salt, ¼ tsp pepper, 1 TBS parsley, minced, ½ tsp granulated garlic, ¼ cup parmesan cheese.

Third is breading. Pour 4 cups of Italian breadcrumbs.

Coat shrimp:
Toss shrimp in flour mixture. Coat in egg wash, then press into breadcrumbs to coat well. Set aside to dish.

Cook shrimp:
Heat a pan and add olive oil (about ½-inch) and heat to 300°F.
Fry shrimp in batches. Set them aside on paper towels to drain.

Assembly:
Preheat oven to 450°F.
On a half sheet pan pour 8 circles of tomato sauce, 3–4-inch diameter.
Top each circle with two fried shrimp.
Top shrimp with additional sauce.
Sprinkle with grated parmesan and top with mozzarella & provolone blend.
Bake for 15 minutes in a 450°F oven.
Sprinkle with parsley.
Serve with pasta.

Foil Packet Shrimp Boil

Foil Packet Shrimp Boil

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Yield: 4 Servings

Adapted from King Soopers Flyer

These might be good.

For the Foil Packets:

  • 2ears corn, halved
  • 12fingerling potatoes sliced into ¼-inch rounds
  • 13oz cooked andouille sausage, sliced into ¼-inch rounds
  • 1medium zucchini sliced into ¼-inch rounds
  • 1large red onion, sliced into ¼-inch rings
  • 18-20large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 4TBS butter
  • 1tsp Cajun or Old Bay or creole seasoning
  • 1lemon sliced into thin wedges
  • kosher salt
  • ground black pepper

Heat grill, boiler, oven (425°F), campfire, etc.

Prep 4 sheets of foil about 18 inches long. Spray with cooking spray.

Divide corn, potatoes, sausage, zucchini, onion, and shrimp evenly among each.

Season with salt and pepper and add 1 TBS butter and sprinkle ¼ tsp seasoning to each.

Fold up foil to enclose ingredients in packets.

Cook seam side up for 15 minutes. Shrimp should reach 145°F.

Serve with lemon wedges.

Mexican Pan Seared Cod

Mexican Pan Seared Cod

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Yield: 4

Adapted from: https://beyondmeresustenance.com/pan-seared-

This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalapeños with a hint of citrus.

  • 24oz cod, barramundi or tilapia
  • 2tsp cumin
  • 1tsp chili powder or smoked paprika
  • 1tsp garlic powder
  • 1tsp fine sea salt
  • 1TBS oil
  • ½cup grape tomatoes
  • ½medium onion, sliced thin
  • 3cloves garlic, minced
  • 1cup chicken stock
  • 1jalapeno, minced or sliced thin
  • ¼cup mixed juice, orange, lime, lemon, etc. (I used 1/4 cup fresh orange, 1 TBS lemon, 1 TBS lime)
  • ½tsp sea salt
  • fresh ground pepper


Prepare the fish:

Combine the ground cumin, smoked paprika or chili powder, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Start the fish:

To a heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook for 2 to 3 minutes.

Finish the fish:

Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics:

Add the grape tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion. Sauté for 2-3 minutes until onions soften. Add garlic and sauté for 30 seconds.

De-glaze:

Add the broth to the skillet. Bring to a boil and reduce by about half.

Finish the pan sauce:

Add the jalapeño (optional, can be added at serving) and citrus juice. Season with sea salt and fresh ground pepper. Simmer for 5 minutes.

Serve:

Add the cooked fish to plates. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired.

Serve with a rice of your choice.

Seafood Kabobs

Seafood Kabobs

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Yield: per Kabob

Scott Nowell

My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
The skewers were about 18” long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.

For the Marinade:

  • ⅓cup extra virgin olive oil
  • zest of 2 lemons
  • 4garlic cloves minced
  • ¼cup packed chopped fresh parsley
  • 1tsp oregano
  • 1tsp paprika
  • ½tsp coriander
  • ½tsp red pepper flakes

For the Seafood & Veg:

  • 1salmon steak about 1-inch thick
  • 2-4shrimp (16-20) peeled and deveined
  • 1onion, cut into 8 wedges
  • ½zucchini, cut into ¾ to 1-inch-thick rounds.
  • 3-4button mushrooms, can be cut into halves
  • Kosher salt

Combine the marinade ingredients in a small bowl. Reserve 2 TBS of the marinade in a separate bowl for later.

Pat the shrimp and salmon dry and season with kosher salt. Place the shrimp and salmon in a large bowl and pour the marinade all over. Toss to combine.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the skewers: (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

18” Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp.

12” Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp.

To grill on an outdoor grill: Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully oil the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers and close the lid. Cook skewers for 2 to 3 minutes on each side or until no longer translucent.

To grill on an indoor griddle or cast-iron grill: Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers and cook on one side about 3 or 4 minutes. Turn skewers over and cook another 2 to 3 minutes.

To broil: Adjust oven rack to be 5- to 6-inches below the burner. Place skewers on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers over and broil for an additional 2 to 3 minutes.

Transfer the grilled skewers to platter and spoon the remaining marinade your reserved earlier over the grilled skewers. Add a splash of lemon juice. Serve immediately.

Leftovers: To store leftover grilled shrimp, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.

Mediterranean Salmon Kabobs

Mediterranean Salmon Kabobs

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Yield: 5-6 Skewers
Mediterranean Dish

Salmon kabobs prepared Mediterranean-style with a garlicky, zesty marinade, zucchini and onions! Grilled, broiled or grill pan. Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki and some pita or naan.

Note: If you don’t like spicy, just use sweet paprika in the marinade.

  • 1½lb salmon fillet, cut into 1-inch to 2-inch cubes
  • 1zucchini, sliced into rounds
  • 1small red onion, cut into squares/chunks
  • optional: green pepper, cut into chunks.
  • Kosher salt and pepper

For marinade:

  • ¼-⅓cup olive oil
  • 1lemon, zested and juiced
  • 3garlic cloves, minced
  • 2tsp chopped fresh thyme leaves
  • 2tsp dry oregano
  • 1tsp ground cumin
  • 1tsp mild Aleppo chili pepper (substitute: 1 tsp sweet paprika and a healthy pinch of cayenne)
  • ½tsp ground coriander


Marinate salmon:

In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.

Place salmon pieces, zucchini and onions in a large mixing bowl. Season with salt and pepper and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook’s Tip)

Build skewers:

Note: Skip the skewers for indoor cooking. Just broil (see below) or sauté in a large heavy skillet.

Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)

Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minutes, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Cook’s tips:

The marinade packs the salmon with tons of flavor and acts as a brine to help keep it from drying out. If you want to give the salmon a little more time in the marinade for even more flavor, cover and refrigerate for one hour or so before grilling.

Indoor grilling instructions: brush a griddle or grill pan with a little bit of olive oil and heat on medium. Arrange the salmon kabobs in one layer (do this in batches if needed and do not crowd the kabobs). Cook for 3 to 5 minutes on side, turn over once and cook for another 4 minutes or so. If you like, you can cover them for even cooking.

Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange salmon skewers on top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes, turn over and cook another 4 minute or so or until fish is opaque throughout.

Skewer less Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange vegetables on one end of the top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes.

Remove from broiler. Add salmon to other end of pan and cook another 4 to 5 minutes.

Remove from broiler again and turn everything over. Broil for another 4 to 5 minutes or so or until fish is opaque throughout.

Grilled Swordfish with Avocado Lime Butter

Grilled Swordfish with Avocado Lime Butter

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Yield: 4 Servings
Adapted from: Monastery Kitchen and others

The dish is on the menu of the Brigantine Seafood & Oyster Bar in Del Mar, CA. I had it there and thought it was great. When I searched for similar recipes, I found numerous copies, all with the same ingredients and instructions.

The Avocado butter was too salty. Updated to half the salt listed below.

Swordfish & Marinade:

  • 48 oz swordfish steaks
  • ½cup vegetable oil
  • ¼cup soy sauce
  • 1tsp lemon zest, grated
  • ¼cup fresh lemon juice
  • 2cloves garlic, crushed

Avocado Butter:

  • ½cup butter, softened
  • ½cup ripe avocado, mashed
  • 1tsp lime zest, grated
  • 5TBS fresh lime juice (about 5 to 6 limes)
  • 2TBS fresh flat-leaf parsley, minced
  • 2garlic cloves, minced
  • 1/4tsp salt


Fish & Marinade:

Pierce swordfish on both sides with fork. Arrange in single layer in baking dish. Blend oil, soy sauce, lemon juice and zest and garlic. Pour over swordfish. Marinate 2 hours turning occasionally.

Avocado butter:

Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice and zest, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.

Grill:

Preheat grill or broiler. Drain swordfish – reserve marinade.

Grill or broil (4-inches from burner) swordfish 9 minutes per 1-inch thickness. Brush often with marinade – turn once.

Garnish with lemon wedges and parsley.

Serve.

Pasta Seafood DiScottio

Pasta Seafood DiScottio

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Yield: 2 Servings (can be doubled)
Scott Nowell

Pasta Jay’s in Boulder serves a dish called Seafood DiStefano on their Friday night specials list. Shrimp, crab and scallops, served over linguine with white clam sauce.
This is my version, modified to be a one-pot dish. You can change the seafood items to include some fish, lobster, etc. Be sure to add them in the appropriate order to get them cooked through.
Also note that the ingredients have been adjusted to serve two. Double, triple, etc. as needed. This dish cooks very quick, so it is important to cook the pasta and any optional vegetables first.

21-Apr-20, 22-Aug-20, 30-Oct-24

Pasta:

  • 4-6oz linguine, fettuccine, spaghetti
  • 1medium head of broccoli or other green vegetable (optional)

Aromatics:

  • 1TBS olive oil
  • 1TBS butter
  • ¼cup minced or thinly sliced garlic
  • ¼cup red onion, chopped, minced or sliced
  • 2tsp flour
  • pinch of red pepper flakes

Sauce:

  • ½cup white wine
  • ½cup pasta cooking water
  • 1generous tsp chicken Better Than Bouillon

Seafood/Finish:

  • 110 oz can of baby clams, NOT drained
  • 6peeled and deveined shrimp (16/20 or 21/25)
  • 6sea scallops
  • 6oz lump crab meat
  • ¼cup Parmesan cheese, shredded/grated
  • 1TBS fresh chopped parsley


Pasta: Add the pasta to one gallon of boiling salted water and cook to barely al dente. Reserve ½ cup pasta cooking water. Remove pasta to oiled bowl and set aside. 

Optional Green Vegetable: If adding and a green vegetable like broccoli, cook it to al dente in the pasta water. Drain and remove to the bowl with the pasta. Return pasta pot to medium high heat.

Aromatics: In the pasta pan add 1 TBS olive oil and 1 TBS butter over med high heat until butter melted. Add ¼ cup garlic and ¼ cup red onion and sauté for a minute. Sprinkle over about 2 tsp of flour. Stir to tighten. Add a pinch of red pepper flakes.

Sauce: To the aromatics, add ½ cup white wine, reserved ½ cup of pasta cooking water, generous teaspoon of Chicken Better Than Bouillon and stir to dissolve Better Than Bouillon. Boil for a few minutes until reduced to about ¾ cup. Add the undrained can of baby clams, scallops, shrimp, crab and/or other seafood as desired. Stir and cook for a couple of minutes until the shrimp and scallops are almost cooked.

Finish: Return the cooked pasta and optional green vegetable to the pot. Stir to mix well and coat pasta with sauce. Add the Parmesan and stir. Mix in 1 TBS fresh chopped parsley. Check and adjust seasoning.

Plate, top with additional parsley and Parmesan and serve.