seafood sundays

My daughter and her family have been making Sunday visits to Atlantic Offshore Fishery in Point Pleasant, NJ. [On Thursdays, Atlantic Offshore posts on Instagram their retail fish availability.] They pick up lunch and then stop at the fish market to get something for supper. Last weekend they purchased lobster claws for $5.99/lb. and two pounds of wild shrimp (16/20 count) that were cleaned and deveined for $13.99/lb
 
I found a recipe online at the website Lobster from Maine for Maine Lobster Dip. You’ll need 1 cup of lobster meat, 8 ounces of cream cheese, ½ cup of mayonnaise and seasonings. We enjoyed the dip very much, but couldn’t eat much because of the richness. I purchased an additional two whole lobsters and added more lobster meat to the dip. I would suggest reducing all the ingredients by half except for the lobster meat. This will give you a more meaty taste and balance out the richness. 

​For dinner, I prepared a Lidia Bastianich recipe for Shrimp and Leek Risotto from her television series “Lidia Celebrates America.” For this recipe you’ll need chicken or vegetable stock (I used homemade chicken stock), shrimp, extra virgin olive oil, onion, leek, scallions, Arborio or Carnaroli rice, dry white wine, unsalted butter, freshly grated Parmigiano-Reggiano cheese and black pepper. Risotto takes a bit of time to prepare, however, it’s well worth the effort. The risotto was flavorsome. The scallions added freshness to the dish. The shrimp were firm and succulent. We loved it!
 
This past Sunday, the fishery was quite busy with Father’s Day. We switched up our source and I purchased at my local Whole Foods sustainable wild-caught fresh halibut fillets (sale$14.99/lb, regular $19.99/lb). The fish is on sale till June 23rd. For a recipe, I found an easy to prepare one on the app NYT Cooking for Halibut with Brown Butter, Lemon and Sage by David Tanis. It also appeared in the column “City Kitchen” (published 10/13/17). The ingredient list is minimal; you’ll need 1-1/2 pounds of halibut, olive oil, unsalted butter, 12-15 fresh sage leaves, lemons, homemade bread crumbs and fresh parsley.  Fortunate for me, I have these herbs growing in my garden.
 
As I am cooking for 4 adults and one child, I didn’t feel 1-1/2 pounds of halibut would be sufficient; so upped the quantity to 2 pounds. After reading some of the notes posted by other cooks, I dusted the fillets with Wegmans Basting Flour. The dish was prepared in about 30 minutes. I paired the fish with a side of roasted New Jersey broccoli that I purchased at Matt’s Farm Market, West Belmar and basmati rice. The fish was moist and flaky and had a nice subtle taste of lemon and sage, it did not overpower the fish. This is another good recipe for weeknight preparation. 

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Maine Lobster Dip
 
6 servings
 
Ingredients
 
1 cup Maine Lobster meat, chopped
8 ounces cream cheese, softened
¼ teaspoon garlic powder
½ cup mayonnaise
1 teaspoon powdered mustard
1 Tablespoon lemon juice
1 Tablespoon onion, minced
To taste, salt
 
Directions
 
Mix all ingredients.  Stir and chill. Serve with crackers or potato chips.

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Shrimp and Leek Risotto
Recipe courtesy of Lidia Celebrates America
 
Total time: 1 Hour
Yield: Makes 4 main-course or 8 first course servings
 
 
Ingredients

• 4 ½ cups hot Chicken Stock, Vegetable Stock, or canned reduced-sodium chicken broth
• 1 pound medium shrimp
• 5 tablespoons extra virgin olive oil
• 1 medium onion, minced (about ¾ cup)
• 1 medium leek, white parts only, trimmed, cleaned, and chopped (about 1 cup)
• 4 to 6 scallions, trimmed, white and green parts chopped separately
• 2 cups Arborio or Carnaroli rice
• 1/3 cup dry white wine
• Salt
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

 
Directions

1. Pour the stock into a 2 quart saucepan and keep it hot over low heat. (The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente. To achieve that, you are actually coaxing the starch gently out of the grains of rice. Adding cold stock to the risotto may cause the surfaces of the grains of rice to “seize up” and seal in the starch, instead of releasing it into the liquid.)
2. Heat 3 tablespoons olive oil in a wide 3 to 4-quart braising pan over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
3. Stir in the rice and continue stirring until the grains are coated with oil and “toasted” – the edges become translucent – 1 to 2 minutes. Pour in the wine and let it boil, stirring the rice, until evaporated. (Since the rice kernel is 98 percent starch, the acidity in the wine balances and imparts flavor to the rice kernel.)
4. Season the rice lightly with salt and ladle enough of the hot stick into the pan to barely cover the rice. Bring to a boil, then lower the heat so the stock is at a lively simmer. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches-each additional should be just enough to completely moisten the rice-and cook until each batch of stock had been absorbed. Stir constantly until the rice mixture is creamy but al dente; this will take 16 to 20 minutes from the time the wine was added. When in doubt, undercook-risotto will continue to cook, even after it is removed from the heat.
5. Adjust the level of heat throughout cooking so the rice is simmering very gently. The total amount of stock you may use may vary for several reasons: the type of rice you are using, the shape, the size of the pan, and the desired texture of the finished risotto which can be quite dense, or soft and runny, depending on your personal taste. If you like a creamier risotto-called all’onda or “wavelike” in Italian- stir in a little more stock once the rice is al dente, but do not cook the rice any further. For a denser risotto, keep the rice over the heat and cook until the last addition of the stock has been almost entirely absorbed by the rice. There is a general rule that risotto with seafood is looser and risotto prepared with meats, game, and mushrooms is more dense, but ultimately it depends on your taste and preference.
6. Remove the pan from the heat; stir in the butter and green parts of the scallion until the butter is completely melted. Stir in half the grated cheese, taste the risotto, and add salt, if necessary, and pepper. Always ladle risotto into warm, shallow bowls and serve immediately after finishing. Either top each serving with some of the remaining grated cheese or pass the cheese separately.
7. For Shrimp and Leek Risotto: Trim, wash, and slice one medium leek. Completely shell 1 pound medium shrimp and devein them. Cut them in half crosswise. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Scatter the leek over the oil and cook, stirring, until tender, about 4 minutes. Increase the heat under the pan to high, toss in the shrimp and cook, stirring constantly, until bright pink and seared on all sides, about 2 minutes. Remove from heat and set aside. Prepare the Basic Risotto, stirring the leek and shrimp into the rice in the last 2 minutes of cooking.

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​Halibut with Brown Butter, Lemon and Sage
David Tanis
Featured in: A Quick Seared Fish That Sizzles And Satisfies. 
 
YIELD: 4 servings
TIME: 30 minutes
 
INGREDIENTS
 

• About 1-1/2 pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
• Salt and black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup coarse homemade bread crumbs, toasted
• 2 tablespoons finely chopped parsley
• Lemon wedges, for serving

 
PREPARATION

1. Season fish on both sides with plenty of salt and pepper.
2. Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
3. Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
4. Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
5. Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.

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