Seafood Stew

Serves 4 to 6
1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood).
3. Add the fish and seafood and simmer for about 5 minutes until just done (don't overcook!). Stir in the parsley and basil and serve immediately (with crusty bread).

https://ca.shine.yahoo.com/blogs/shine-food/dinner-tonight-seafood-stew-grilled-corn-basil-butter-221000322.html

Pan Seared Halibut

Pan Seared Halibut with Herb Mashed Potatoes, Grilled Asparagus, Apple Butter Sauce and Grilled Pear Salad

4 –7 oz. pieces Halibut
12 large pieces Asparagus
4 oz. per person Herb Mashed Potatoes

Apple butter:
8 oz. Apple Juice
6 Black Peppercorns
4 oz. White Wine
2 Thyme Sprigs (whole stem on)
12 oz. Unsalted Butter
2 oz. Brown Sugar

Grilled Pear Salad:
2 Whole Pears
12 Dried Cranberries
8 sprigs Watercress
8 thin slices Red Onion
2 oz. Olive Oil
Salt & Pepper to taste

Directions:
Dust the halibut with parsley, salt & pepper and lay skin side up in a hot skillet for approximately 2 minutes or until crust is created. Then place in 350-degree oven for 5 minutes. For mashed potatoes use your usual mashed potatoes recipe, but add some fresh thyme for flavor. As far as the asparagus goes; rub them with oil, salt & pepper, and place on the grill with low heat until they are soft enough to eat (beware of burning). Now for the sauce… first add juice, peppercorns, wine, thyme, and sugar all in a saucepan and reduce to syrup. Let cool to room temperature and then stir butter in with a whisk. The pear salad is easy, just cut your pears into slices. Brush with a little oil, salt & pepper; and grill for 1 minute on each side. Place all ingredients for Pear Salad in a bowl and mix.

http://www.columbusfishmarket.com/recipes.cfm#quickviewrecipe138

Old School Grilled Shark (recipe I found in college)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 6

Ingredients:
• 6 shark steaks
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup orange juice
• 1/4 cup chopped fresh parsley
• 2 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/3 tablespoon ground pepper

Preparation:
Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic. Place fish in a shallow baking dish and pour marinade over them. Cover and marinate in refrigerator for 2 hours. Do not go longer on the marinade, as the fish will fall apart. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with remaining marinade.

Source unknown.

Chili-Rubbed Tilapia with Asparagus & Lemon

Ingredients
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Preparation
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

http://www.eatingwell.com/recipes/chili_rubbed_tilapia_with_asparagus_lemon.html

Broiled Walleye

Ingredients
• 4 walleye fillets (about 1 1/2 lb.)
• 1/3 c. sliced almonds, crushed
• 2 tsp. lemon juice
• 1 tbsp. prepared mustard
• 1 tsp. soy sauce
• 1 tsp. sugar
• A dash of red pepper
• 1/4 c. heavy cream

Directions:
Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork. Serves 4.

http://www.cooks.com/recipe/bn8u58e4/broiled-walleye.html

Broiled Steelhead Trout With Rosemary Lemon and Garlic

Ingredients:
Servings: 3-4

1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus additional oil, for greasing baking pan

Directions:
1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
2. Preheat broiler.
3. Mix together all remaining ingredients except fish into a well-blended paste.
4. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
5. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
6. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
7. Serve with steamed vegetables, salad, orzo salad, whatever.

http://www.food.com/recipe/broiled-steelhead-trout-with-rosemary-lemon-and-garlic-109283

Braised Snapper

Paul Bartolotta's Orata All' Acqua Pazza

http://www.menshealth.com/nutrition/guide-cooking-fish/page/8

It’s called a braise. This rustic, bold-flavored approach will put to rest the notion that seafood is unsexy diet fare. If you're braising fillets, use sturdy ones: Bass, snapper, and grouper all hold their shape perfectly. The best part? You can skip the usual white wine and pair this baby with a hearty red.

Paul Bartolotta's Orata All' Acqua Pazza

• 1/2 cup extra-virgin olive oil (preferably Sicilian)
• 3 garlic cloves, sliced; 1 tsp crushed red-pepper flakes
• 2 lb whole Mediterranean orata (snapper may be substituted for this Italian sea bream)
• 12 oz cherry tomatoes (quartered)
• Sicilian sea salt and black pepper
• 1 cup water
• 1/4 cup coarsely chopped Italian parsley

Preheat the oven to 375°F. In an ovenproof saute pan or roasting pan, warm half the olive oil with the garlic and red-pepper flakes, and cook until the garlic is lightly browned. Add the tomatoes and lightly saute them.

Season the fish with sea salt and black pepper, place it in the pan with the tomatoes, and add water. Bake for about 20 minutes, until the fish reaches an internal temperature of 135° to 140°F. (Check it with a probe thermometer.) Remove the fish from the pan.

Cook the sauce on high heat until it's reduced to about a cup (8 to 10 ounces). Add the parsley and the rest of the olive oil. Add salt and pepper, if necessary. Fillet the whole fish and dress with a few spoonfuls of the sauce. Serve immediately. Makes 4 servings

OR

http://www.esquire.com/features/guy-food/pesce-alla-palermitana-recipe-ll-1107

Ingredients
Serves 2

• 4 oz (1/4 lb) fingerling potatoes (at least 3)
• 2 oz (4 tbsp) extra-virgin olive oil
• 1 clove garlic, peeled and thinly sliced
• 10 oz cherry tomatoes (about 1 pint), quartered
• 8 green olives, pitted and sliced
• 2 oz capers, rinsed and drained
• 4 sprigs fresh oregano
• 1 lemon, quartered
• 4 oz (1/4 cup) dry white wine
• 2 6-oz orata (sea bream) fillets (or substitute red snapper or American bass)
• Coarse salt and ground black pepper
• 4 oz (1/4 cup) water
• 1 tbsp chopped oregano
• 1 tbsp chopped Italian flat-leaf parsley
• Olive oil for drizzling

Instructions
1. In a saucepan of cold water bring fingerlings to a boil and cook for 6 to 8 minutes. Drain, halve lengthwise, and reserve.
2. Preheat oven to 450 degrees.
3. In a large (12-inch) ovenproof sauté pan over medium heat, warm 2 tbsp olive oil. Add garlic and cook until lightly browned, about 3 minutes. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon, and white wine.
4. Season fish with salt and pepper and place skin-side up in pan. Add water and bake in preheated oven for 8 minutes, or until the fish has reached an internal temperature of 140 degrees. Remove fish from pan and reserve.
5. Place pan over high heat and simmer until liquid is reduced by half. Add chopped oregano and parsley and remaining olive oil. Adjust seasoning. Divide sauce evenly (including potatoes and lemon wedges) between 2 plates. Place fish on top of sauce and drizzle with olive oil.

Paul Bartolotta is the chef of Bartolotta Ristorante di Mare at Wynn Las Vegas.