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Category: Seafood

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.

Connie’s Baked Haddock

Connie’s Baked Haddock

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Yield: 4 servings
Constance Ann Lafayette Nowell

My Mom and Aunt Joan made this.  It was my child-hood favorite.

Use other white fish if you have to, but there’s really no substitute for haddock. I use cod now, haddock isn’t often available in San Diego or Colorado.  Use two hands for dipping and breading fish, a dry hand and a wet hand. This will keep the mess down a little. Use regular or Panko breadcrumbs as desired.

  • 1½lb boneless haddock fillets
  • salt & freshly ground pepper
  • 1egg
  • 1TBS milk
  • ¼cup flour
  • 1cup bread crumbs
  • butter
  • paprika (optional)


Prep:

Preheat oven to 500 – 525°F. While hotter is better, you can reduce the temperature to as little as 425°F, but it will take longer. We do this to bake fries in the same pan.

Cut fish into serving portions.

To prepare pan in the original way, put it in the oven for 5 minutes to get it hot. Remove and drop a small chunk of butter on the pan and swirl it around to coat pan. You can use a little cooking spray if you’d prefer, but you sacrifice some flavor.

Set up a standard breading station or use plastic bags for the dry ingredients.

Place flour in another shallow bowl or bag. Season with ¼ tsp salt and a few grinds of pepper. Mix.

In a shallow bowl, beat egg and milk lightly. Season with pinch of salt and a couple of grinds of pepper.

Place breadcrumbs in another bowl or bag and mix with ½ tsp salt and pepper to taste.

Dip or shake fish in flour on both sides. Shake off excess.

Place floured fish in egg mixture with dry hand. Turn to coat with the wet hand. Lift and drain excess.

Place or shake fish in breadcrumb mixture and coat well on both sides with dry hand. Put coated fish on prepared sheet pan. Thin tail pieces may be folded to make them the same thickness as other pieces.

When all fish is on pan, dot fish with small pieces of butter (optional: sprinkle with paprika for color).

Bake on the top rack of oven for 10 to 15 minutes depending on thickness of fish and how well you want it cooked.

Serve with:
Two schools of thought on this.  I prefer mashed potatoes and green beans.  Gayle prefers fries and coleslaw, so we usually have fries and coleslaw.  Either works, but the mash and beans is better, IMHO 🙂

Salmon Shrimp Scallop Medley

Salmon Shrimp Scallop Medley

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Serves: 2 servings
Scott Nowell

Circa 2004: This started out without the couscous. I added it around 2015.

  • 8oz salmon filet, skinned, deboned and cut in half for two servings
  • 6sea scallops, foot removed
  • 616-20 count shrimp, peeled and deveined
  • 1scallion / green onion
  • 1cup Israeli couscous
  • ½cup white wine
  • ½cup clam broth / fish stock / water
  • salt & pepper

Preheat oven to 425°F. For direct to table serving, heat 10 inch casserole dish in oven.

Blot seafood dry on paper towel. Season with salt and pepper.

Heat a 10 to 12 inch skillet over medium high heat, add wine, clam juice and couscous. Cover and cook to half time on package directions. Remove from heat and remove cover.

For direct to table serving, remove casserole dish from oven and pour couscous mixture into dish.

Place salmon fillets in center of dish/pan on top of couscous. Arrange shrimp and scallops in alternating pattern around edge of dish/pan. Slice scallion and sprinkle on top of seafood.
Bake in preheated oven for 10-15 minutes.