Lime Ginger Coconut Cream with Poach Seared Halibut and Shiitake Mushroom

servings 4
60 minutes

Ingredients

Sauce

Juice from 1 lime (2 tbsp lime juice)

2 garlic cloves, finely chopped

2 shallots, finely chopped
1” of ginger, finely chopped

1 jalapeño pepper, finely chopped


1/2 cup of coconut milk

1/2 cup cream


2 tsp of caster sugar


2 sprigs of fresh parsley or cilantro, finely chopped


1 tsp of corn starch, diluted with a little cold water

Fish

4 halibut fillets, 6 oz each, 2 tbsp of Grapeseed oil

1” ginger skin removed for fish

10 shiitake mushrooms sliced caps only

1 cup hydrated seaweed (Arame, Dulse, Wakame, Hijiki)

1 tbsp olive oil

1 tbsp soy sauce

1 garlic clove sliced thin

METHOD

Step 1
Place a sauce pan over a low-medium heat and add half the oil. Once hot, gently fry the garlic, shallots, ginger and chilli for 3-4 minutes. Add the coconut milk, double cream and sugar and bring to the boil.

Step 2
Whilst boiling, whisk in the diluted corn starch, and cook for 4 minutes. Lastly, stir in the lime juice and parsley. Strain if desired, before serving.

Step 3
Season filets with sea salt. Place a frying pan over a low-medium heat and add grapeseed oil and ginger root. Add filets and cook for 3 minutes. Flip and gently baste the filets with hot ginger oil. Turn down heat cover and finishing cooking 2 minutes on low.

Step 4
Place a frying pan over medium high heat add oil stir fry mushrooms till slightly brown add seaweed and garlic slivers cook 2 minutes. Remove to plate until ready to serve.

Plating
Pour the sauce into slightly dipped bowls and arrange mushroom seaweed mixture in center and top with the fillets. Garnish with fresh coastal herbs such as seaweed, samphire - alternatively you could use dill or chervil. Serve immediately

Cumin, Fenugreek Crusted Sea Scallop in Avocado, Leek Creamy Soup

INGREDIENTS

4 SERVINGS
Soup
1 European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
2 tbsp Greek yogurt
1/2 cup soy milk
1 large leek
1 tbsp Worcester
1 teaspoon agave syrup
1 tablespoons fresh lime
3 garlic cloves, thinly sliced
2 tsp minced fresh ginger
1 shallot, thinly sliced
2 celery stalks
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1/2 cup chicken stock
4 Cilantro stems chopped
6 mint leaves, chopped

Scallops
8 u10 sea scallops
Yuzu olive oil
2 tsps fenugreek powder
2 tsps Cumin seeds
2 tsps sea salt
1 tbsp unsalted butter
2 leeks cut into 3” logs

PREPARATION

Step 1    
In a blender, combine the cucumber, avocados, celery, soy milk, yogurt, vinegar, agave, lime juice and a pinch of sea salt.

Step 2
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shallots, garlic, ginger, and leek and cook over moderate heat, until the vegetables are softened, about 5 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds, add the stock and cook for 1 minute. Cool and add to blender with avocado mixture.

Step 3
Blend until smooth. Strain the soup through a fine sieve and refrigerate till ready to serve.

Step 4 Leeks for plating 
Place in dry cast iron skillet on high heat char both sides of leek with lid on. When charred strip is present on 2 sides of each log. Remove from skillet and slice in 1/2” medallions for plating under scallop slices.

Step 5 Scallops
In a mortar and pestle mash the spices and dust 1 side of the scallops
In a medium skillet, heat the yuzu olive oil until shimmering. and cook dusted side over high heat for 1 to 2 minutes. Turn the scallops, and simmer just until the scallops are cooked through, about 2 minutes. Swirl in the butter. And bast over the scallops.

Step 6 plating  
Place the charred leeks in the center of the soup bowls, spoon the cucumber soup all around lay the sliced scallops on top of the leek, drizzle with extra virgin olive oil on top. Sprinkle with mint and shishito peppers and serve right away.

Bourbon Braised Smoked Paprika Seared Octopus, Pancetta Maitake Mushroom Ragout, with Green Aioli

Serving octopus can make such a bold statement at the dining table. When prepared correctly it can win over even the most ardent detractors. As I constantly look for new approaches to cooking octopus, I find myself going back to the tried-and-true way I first used to cooked it. The method used in this recipe not only brings out a delicious flavor, it ensures that the texture comes out perfect every time. Then, of course, there is the health aspect to octopus, which has me coming back to it often. Each 100 gram serving of cooked octopus has only 160 calories and 4 grams of carbohydrates. Octopus is low in total fat, with only 2 grams, and has less than 1 gram of saturated fat. Octopus is also packed with protein; each serving has 30 grams. It is high in iron, vitamin B-12, vitamin B-6, niacin, vitamin C, and calcium. The only downside is that it is high in cholesterol with 96 milligrams.

INGREDIENTS

Octopus

• 2” ginger root

• 4 garlic cloves

• 1 celery stalk

• 1 tsp black peppercorns

• 2 bay leaves

• 2 small shallot

• 2 star anise

• 1 tsp cumin seed

• 3 cups water

• 1/4 cup bourbon

• 1/4 cup white wine

• 2 pounds octopus about 4 tentacles

• 1/2 pound pancetta

• 1 pound maitake mushrooms

• 5 shishito pepper

• 2 tbsp dried cranberries

• 1 head frisée lettuce

AIOLI

• 2 cups chopped cilantro stems and all

• 3/4 cup olive oil

• 2 tbsp fresh lemon juice or 1/4 cup rice vinegar

• 1 tsp Dijon mustard

• 1 egg yolk

• 3 garlic cloves minced or 2 tsp garlic powder

• 2 tsp honey

Mushroom Pancetta Ragout

• 1/2 pound pancetta cut into 1/4’ cubes

• 1 pound maitake mushrooms

• 1/4 cup dried cranberries

• 2 medium shallots, finely chopped

• 2 garlic cloves sliced thin

• 1 teaspoon thyme leaves, plus more for serving

• sea salt, freshly ground pepper

• 1/4 cup octopus stock

PREPARATION

Braise and sear the octopus

1. In a large pot over high heat. Add first 11 ingredients and bring to a boil

2. Add octopus and bring to a simmer. Cover for 45 minutes.

3. Remove tentacles with tongs and strain the liquid for stock to use at another time.

4. Separate the tentacles. Coat the octopus with smoked paprika, add 1 tbsp of olive oil to carbon steel or cast iron skillet add half of the pancetta cubes of the pancetta and tentacles.

5. Sear on high for 4 minutes, turning tentacles to brown all sides.

Mushroom Pancetta Ragout

1. Heat 2 Tbsps. olive oil in a large heavy pot or pan over medium. Add pancetta slices in a single layer and cook, turning once or twice, about 4 minutes. Transfer to paper towels to drain.

2. Heat 1 Tbsp. oil in same pot over high. Cook mushrooms, and shishito peppers tossing occasionally, until browned, 5 minutes. Reduce heat to medium-low. Add shallots, garlic, and 1 tsp. thyme, season with crushed black peppercorn, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add octopus stock and reduce heat to low and cook until only a thin layer of stock coats bottom of pot, 5 minutes. Add in crispy pancetta and dried cranberries.

Aioli

1. Add In a blender or immersion blender, whirl egg, lemon juice, or rice vinegar, garlic to taste, cilantro, and lemon peel until well blended.

2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. keep refrigerated until use. Use within a day.

Plating

In the center of the plate place frisée leaves, Top with cooked crispy pancetta and mushroom ragout and 2 seared octopus tentacles.

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Salmon, Pomegranate Gastrique & Wasabi Pea Purée

Salmon is a very popular fish, but can be overwhelming in fish flavor for those who do not eat fish regularly. This recipe balances out the salmon flavor with freshness and acidity from pomegranate seeds and gastrique plus a little kick from the wasabi purée. Health-wise, salmon is a very nutrient-rich fish with many health benefits. It is an oily fish that is high in good fat, protein, vitamins, and minerals. Salmon contains phosphorus, zinc, potassium, vitamin B6 and B12, and is considered good for the heart, hair, and skin.

INGREDIENTS

4 servings

Pomegranate Gastrique

• 1 tbsp olive oil

• 1 shallot minced

• 1 cup (2.5dl) pomegranate seeds

• 2 tbsp sugar

• 3 tbsp dry sherry

• 3 tbsp balsamic vinegar

Pea Wasabi Purée

• 2 cloves garlic

• 8 to 12 ounces (300g) frozen pea

• 1 to 2 tbsp greek full fat yogurt

• 1 to 2 tbsp wasabi paste (depending on how hot you prefer)

• 1 tbsp olive oil

Herb Crusted Salmon

• 2 tbsp grilling olive oil or grape seed oil

• 4 6-ounce (170g) center cut king salmon fillets with skin on

• 3 garlic cloves peeled and minced

• 2 tbsp chopped leaves from sprigs of thyme

• 2 tbsp chopped leaves from tarragon

• Ground black peppercorn

• Sea salt

Please note: Other herbs can be used such as cilantro or flat leaf parsley and dill, all of which are so complementing to salmon.

Garnish

• Red Chard Microgreens

• Nasturtium

• Frisée lettuce

PREPARATION

Pomegranate Gastrique

1. Heat olive oil in a small saucepan over medium low heat.

2. Add shallots and cook until they are translucent (about 5 minutes).

3. Add the remaining ingredients to the pan.

4. Over medium-high heat, bring to a very light boil, then reduce the heat to low.

5. Simmer until the fruit is very tender (5 to 7 minutes) and remove from heat.

Pea Wasabi Purée

1. In a medium saucepan of boiling water, cook the peas with 1 garlic clove until just tender, 5 to 7 minutes.

2. Drain, reserving some of the water and transfer to a blender. Add the wasabi paste and a few tablespoons of blanching water, and puree until smooth. At this time you may also add 1 tbsp of greek yogurt and 1 tbsp of olive oil (optional).

3. Tip the purée into a fine sieve and use the back of a ladle to push it through for a silky-smooth finish.

4. Transfer the wasabi pea puree to a small bowl, cover, and keep warm.

Herb Crusted Salmon Method (on the top of the stove)

1. Mix tarragon, thyme, and garlic.

2. Cut 3 diagonal slits evenly spaced through the skin horizontal on the fillets, going about 1/4 into the salmon. Stuff the slits with the herb mixture. Season the fish with sea salt and pepper.

3. Heat olive oil or grape seed oil in a non stick fry pan.

4. Place the fillets skin side down, gently pressing each fillet with a fish spatula to prevent buckling. Do 2 fillets at a time if needed.

5. Flip the fillets after 2 to 3 minutes depending on thickness of fillet. You will know they are ready to flip the sides of the bright salmon flesh color will start to turn a bit whiter.

6. Before flipping to flesh side, squeeze on fresh lemon and flip adding a splash of dry sherry (optional).

7. Put a lid on the pan and take off the heat after searing for 2 to 3 minutes to finish cooking the on the flesh side.

Herb Crusted Salmon Method (under the broiler or baked)

1. Lay foil down on a sheet pan.

2. Drizzle a small amount of oil on the flesh.

3. Place the fillets flesh side down.

4. Drizzle the skin side with a touch of oil and layer 2 thin slices of lemon on each of the fillets. Broil 6 to 7" (12 to 17 cm) away from the grill and broil for 10 minutes. Or for baking, place on the center rack in a preheated 375°F (170°C) for 12 to 15 minutes, depending on thickness of the fillets.

PLATING

1. Spoon and drag the pea purée diagonally across the plate.

2. In the center, place a small handful of the frisée

3. Position the salmon fillets on top of the frisée and spoon on the gastrique over the fillets. Topping with red chard microgreens and a couple of nasturtium leaves.

Oysters with Champagne Mignonette Sauce

Few delights can compete with fresh raw oysters, whether as a stand-alone snack or an appetizer to start a meal. Packed with protein, they are also rich in vitamins A, C, B-12, E, and have zinc, selenium, and iron.

INGREDIENTS

4 serving(s)

Mignonette Sauce 
Makes about 3/4 of a cup (1.8 dl)

• 1/4 cup (0.5dl) champagne vinegar

• 2 medium shallots finely chopped

• 1/4 cup (0.5dl) cuvée rose brut champagne, chilled

• 2 tsp dulse flake seaweed

• freshly ground black pepper to taste

• 12 freshly Beau soleil oysters on the half shell

Arame Salad

• 1 cup (2.4dl) arame seaweed

• 2 tsp dulse flaked seaweed

• 1 Tbsp. toasted sesame oil

• 2 garlic cloves, chopped

• 2 tsp minced ginger

• 2 tsp mirin

• 2 tsp reduced sodium soy sauce

• 2 tsp rice vinegar

PREPARATION

Mignonette Sauce

1. Combine all ingredients in a nonreactive bowl. Chill for at least 15 minutes for the flavors to meld.

2. Shuck Beau soleil oysters retaining the oyster juice and top with the mignonette sauce. Finish with a pinch of dulse flakes.

Arame Salad

1. Put seaweed in a large bowl and cover with cold water. Soak 10 minutes. Drain in a colander, pat dry, and place in a salad bowl.

2. Whisk all 7 ingredients together and toss gently into the seaweed.

PLATING

1. 4 small plates.

2. Place three small mounds of seaweed salad and top each with an oyster on the half shell.

Pepper Pan Fried Sea Salt Cod

Looking for a healthy, hearty alternative to meat that is packed with protein? Try this pepper pan fried sea salt cod. It has high amounts of omego-3 fatty acids, vitamin A, vitamin D, and vitamin E. Recipe serves 4.

INGREDIENTS

• 1 tbsp butter

• 4 shallots, minced

• 3 Vidalia spring onion bulbs sliced

• 10 ramps

• 3 garlic cloves sliced thin

• 12 ounces small morels (about 20 to 25)

• 1 small bunch rapini (broccoli rabe) stems cleaned and chopped

• 1/2 cup homemade shrimp or fish stock

• 1/4 cup dry sherry (vermouth)

• 1 tbsp sour cream or heavy cream

• 2 tsp chopped fresh tarragon or thyme

• 4 6-ounce cod fillets (preferably skin-on, fine if not)

• Fresh lemon juice

• 2 tbsp olive oil

• Peashoots and young broccollini flowers

• Grapeseed oil and olive oil for cooking fish

Miso crème fraîche

• 1 tbsp light miso

• 2 tbsp creme fraiche

• Grated ginger

• Garlic powder

• Squeeze of fresh lemon juice

• Ground black peppercorn

PREPARATION

Ragout 

1. Heat a heavy large skillet and add 1 tbsp olive oil.

2. Add shallots and sauté 2 minutes. Increase heat to medium-high.

3. Add mushrooms; sauté until beginning to brown, add rapini, garlic slices about 8 minutes.

4. Add vermouth and stock; reduce liquids.

5. Add cream and butter to mushrooms; boil until thickened slightly (about 1 minute).

6. Mix in chopped tarragon, thyme, and season with ground peppercorn and garlic powder. Set aside.

7. Sauté ramps (whole, trimmed at the bottom) in olive oil till slightly wilted. Sprinkle with black pepper and a squeeze of lemon; set aside.

Fish Preparation 

1. Salt skin side with sea salt flakes and leave the fillets for 15 minutes. The salt will draw any moisture up to the surface of the skin.

2. After 15 minutes scrape away most of the salt, sprinkle with ground white peppercorn dust (skin side only) with flour lightly patting away any excess. The flour is optional.

Cooking the Fish 

1. Heat nonstick pan, add a bit of grapeseed oil and olive oil swirling it around in the pan to make an even layer.

2. Ensure the oil is hot enough before placing the fish skin side down to cook. Do not overcrowd the pan. Then gently press on the center of the filets to stop the filet from buckling up.

3. Cook without moving for at least 4 or 5 minutes depending on thickness. You should start to see the flesh by the skin turn a golden color.

4. At this time squeeze lemon juice and season sparingly with sea salt flakes over the flesh side before flipping.

5. Flip and cook for 1 to 2 minutes with lid on, and remove from burner steam flesh side 1 to 2 minutes.

PLATING 

1. 3/4 on plate put a couple of ramps.

2. Spoon some of the ragout along the side of the ramp.

3. At the center, spoon on a bit of the juice. Place the fish skin side up on top of the ragout.

4. Add a couple of the brocolini flowers and a couple of pea sprouts along with a couple of singled out morels as shown in the photo.

5. Add a couple of dabs of miso creme fraiche.

The Art of Plating: A Feast for the Eyes

It’s been said that we first eat with our eyes; so foodies have long appreciated the value of proper presentation to the success of a dish.

That’s truer than ever now, since people increasingly experience food through television and social media. Not to say that style trumps substance: most of us would rather create meals that are delicious and healthy. But along the way, let’s take into account which colors and textures make an ideal complement as well. For example in the plate above, the delicate color of our protein (grouper) is framed by the contrasting colors of its accompaniments. On the right, note the variety of hues and shapes in the healthy combination of charred garlic oil corn, red chicory, sunflower microgreens, and blackberries. On the left — echoing the color of the corn — vibrant yellow circles of our sauce (a ponzu, white wine and egg yolk aioli) form circles that are attractive and keep the sauce portions controlled. As you continue to experiment with how different elements on your plate relate to one another, remember that less is more and symmetry is beautiful. Try mixing this delicious, surprisingly light aioli to add flair to your next presentation:

INGREDIENTS

• 2 egg yolks

• 1 Tbsp white wine vinegar

• ¼ c. extra virgin olive oil

• ¼ c. grapeseed oil

• ½ tsp Dijon mustard

• ½ tsp citrus ponzu

• ½ garlic clove, minced

PREPARATION

1. In a blender (or using an emersion blender), combine the egg yolks, garlic, mustard, vinegar, ponzu citrus. Seasoning is optioinal. I like to season with fresh ground white or black pepper and a touch of garlic powder.

2. With the motor running, add the grape and olive oils in a slow, steady streams until fully incorporated.

*If not serving immediately, it will keep (refrigerated) for 3 to 4 days.

Flavor and Healthy Eating in a Single Dish? That's Omega Tartare

A dish needn’t be unhealthy to be indulgent. case in point: a dish That comes to mind when I think of “Indulgence” is tartare – that wonderfully tantalizing combination of fresh meat or fish complemented by tongue-tingling seasonings and the creaminess of egg.

Sounds like a heart attack on a plate, right? It doesn’t have to be. This salmon tartare is one of those perfect little indulgences that’s deliciously craveable but light enough to leave you feeling energized. It’s got health benefits, too. Salmon is a great source of protein and loaded with heart-healthy omega 3 fatty acids; it’s also noted for reducing cholesterol levels and also home to many essential nutrients, including niacin, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium. The dish also offers alkaline-enhancing cucumber (which helps fight acidity in the body) and dulse seaweed (with great-for-your-bones calcium, magnesium and iron). Best of all, it’s surprisingly easy and makes a guest-wowing appetizer.

INGREDIENTS

• 1/2 lbs skinless king salmon

• 1 Tbsp chopped chives

• 1/2 tsp grated ginger

• 1 Tbsp dulse seaweed flakes

• 1/4 lemon + grated rind

• 1 cup cucumber, thinly sliced

• 1 tsp rice wine vinegar

• 1 Tbsp yuzu oil (olive oil/yuzu juice)

• 2 scallions sliced diagonally

• 2 Tbsp salmon caviar

• purple radish micro greens

PREPARATION

1. Place salmon in the freezer 15 minutes before slicing into cubes of about 1/8 of an inch.

2. In a bowl, mix the grated ginger, lemon, rice wine vinegar, yuzu olive oil and chives, then mix the salmon into this vinaigrette. Place the mixture in the refrigerator while you prepare the cucumber slices and scallions.

3. In the center of each plate, lay about six cucumber slices in a circle, slightly overlapping. Sprinkle with a pinch of dulse seaweed flakes.

4. With a ring mold, spoon tartare and gently press to flatten the top loosely.

5. Place scallion slice in the center to create a ledge to hold the salmon caviar and spoon it on.

6. Scatter a few of the radish micro greens around the tartare and a couple on the top.

7. Spoon 4 to 5 drops of aioli around the plate. Enjoy!

Black Cod with Bacon Dashi

It’s an age-old dilemma: serve your valentine a dish as rich as romance, or something to avoid feeling stuffed after dinner?

Find balance in this Black cod with bacon dashi, which takes the alluring, smokey flavor of bacon and actually makes it light and healthy. Dashi is a seaweed broth rich in minerals with as much Vitamin C as orange juice. Black cod is a terrific source of protein and healthy fats. Find those recipes below.

INGREDIENTS

Bacon Dashi

• 3 cups water

• 5 kombu seaweed sheets

• 3 strips bacon

• 1” fresh or 1 piece dry galangal ginger

• 2 tbsp mirin (to taste)

• 1 tbsp low sodium soy sauce (to taste)

• 1 tbsp sake (to taste)

Black Cod

• 4 6-ounce black cod fillets, skin on

• 1 tbsp olive oil

• sea salt

• white pepper

• corn starch for dusting on skin

PREPARATION

In a saucepan, bring the water to 140° and add the kombu and ginger. After steeping for 30 minutes, discard the kombu (or reserve for another use like a seaweed salad). Add the bacon, keeping the temperature similarly low for another 30 minutes. Discard the bacon and ginger. Next, season the dashi with mirin, sake and/or soy sauce. Pour the sauce into a shallow sauce pan and keep warm until you are ready to use it to poach the fish.

Season the skin side only with sea salt and pepper from well above. Smack corn starch on the skin only. Heat olive oil in a pan on medium high. Sear the skin side only until golden brown (about 2-3 minutes); you should see the sides of the flesh start to turn whiter. Gently flip the fillets into a shallow sauce pan with the bacon dashi broth. Be careful to only submerge the fillets one quarter of the way up their sides. Finish steeping and poaching for approximately another 3 minutes, depending on the thickness of the fish.

Healthy Hawaiian Style Seared Tuna

What could be more inviting than a beautifully prepared wedge of tuna? Try two takes on this delicious fish — pairing a raw Hawaiian preparation (poke) with a classic: seared tuna steak.

On the health front, tuna offers high levels of both protein and great-for-you selenium. Tuna is also rich in omega-3 fatty acids, which lowers heart disease risk by fighting bad cholesterol, can help curb joint pain, aids in combatting depression, and may even help prevent alzheimer’s disease and dementia. Try out the tuna recipes here (which serves four).

INGREDIENTS

Tuna Poke

• 12 oz. yellowfin tuna, in ¼-inch cubes

• 1 scallion, thinly sliced

• 1 tsp. white or black sesame seeds

• 4 tsp. low sodium soy sauce, to taste

• 2 tsp. toasted sesame oil, to taste

• Crushed dried red shishito pepper

• 2 avocados in ¼-inch cubes

• 1 tsp. trout roe per serving

Seared Peppercorn Tuna

• 2 Tbsp. coarsely cracked black pepper

• 4 1.5-inch-thick tuna steaks

• 2 tbsps olive oil

• sea salt

PREPARATION

Tuna Poke

Add tuna, chives/scallions, sesame seeds, soy sauce, sesame oil, and crushed red shishito dried pepper (optional) to bowl; fold gently to combine. Taste and adjust with more soy sauce, sesame oil, or red pepper as desired. Let sit five minutes at room temperature.

Seared Peppercorn Tuna

Rub with olive oil and entirely coat one side of each tuna steak with cracked pepper and sprinkle lightly with sea salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear to desired doneness — about two minutes on only one side — leaving the other side rare. Finish with a squeeze of fresh lemon. Set aside and tent with foil to keep warm until plating.

Plating

Cover the bottom of the ring mold with two Tbsp. of avocado; then fill the mold with poke until it’s at least two inches high. Spoon trout roe in center (optional). Place seared tuna next to the poke, seared side up. Top with a blackberry and sprigs of peashoots.

BONUS RECIPE: SPICED HERB OIL

Ready to take that tuna to the next level? Try adding this tongue-tingling spiced herb oil, which makes about 1 and 1/4 cups.

INGREDIENTS

• 2 cups coarsely chopped fresh cilantro

• 3/4 cup olive oil

• 2 green onions, chopped

• 1 jalapeño chili chopped

• 2 garlic cloves, chopped

• 1/4 cup water

PREPARATION

Combine all ingredients except water in a food processor. Puree until almost smooth. Place in a fine strainer. Press on solids to extract liquide, and discard leftover solids. Now, whisk 1/4 cup water into mixture with strained liquid in bowl and season to taste. If you want to get a jump on your prep, you can make this oil a day ahead, but cover and refrigerate it after mixing and give it a good whisk before serving.

Healthy Mackerel and Melon

Mackerel was never one of my go-to fish when ordering out unless I was dining at a high end sushi bar, but a few years ago I decided to entertain a few guests with this light mackerel dish, Mackerel and Melon, and was so pleased with the outcome that it’s become a staple. Its marinade and torched skin transform the oily fishy into a crispy, melt-in-your-mouth flavor bomb. Mackerel also provides health benefits; among both fresh and saltwater fish, it’s got one of the highest concentration in Omega-3 acids, which lower your blood pressure and raises your good cholesterol. Plus watermelon boasts vitamins A, B6, C, lycopene, antioxidants, amino acids and even a modest amount of potassium — helping to make this unlikely pairing a healthy hit that serves four.

INGREDIENTS

Mackerel

• 1/2 cup mirin

• 1/2 low sodium soy sauce

• 2 tbsp sake

• 1 tbsp caster sugar

• 2 chips dry galangal ginger

• Juice from 1/2 a lemon

• 2 whole mackerel fillets, with pin bones removed and sliced down to make 4 fillets

• 1 tbsp toasted sesame oil

Garnish

• 1/2 whole watermelon

• 12 shiso leaves

• 3 scallions sliced 1/4” diagonally

• 2” fresh ginger julienne sliced

• Nasturtium leaves

PREPARATION

1. Heat the mirin, soy sauce, sake, sugar and galangal ginger. Bring to a boil, reduce to low, then remove from the heat. Pour into a jar, and mix in the sesame oil and lemon. Pour the mixture into a container large enough to hold the fillets.

2. When the mixture has cooled, place the mackerel fillets into the container flesh-side down. Set aside to marinate for 20 minutes.

3. Remove mackerel from the marinade. Pat skin with a paper towel. To prevent curling of the skin during cooking, make several diagonal scores in the skin, cross the length of each fillet.

4. Place the fillets on a sheet pan lined with foil. Skin side up, drizzle the mackerel with grapeseed oil, and gently blowtorch the skin side until charred. Gently torch the flesh side until slightly cooked through. Then season with freshly ground black pepper.

5. Slice 4 diagonal pieces of seedless watermelon 1/4” thick, about the same length as the individual fillets.

6. For plating, place 3 shiso leaves on the center of the plate. Lay the watermelon slice followed by the mackerel. At one corner, diagonally place the scallions and ginger along with nasturtium leaves. Gently drizzle with shiso soy sauce and serve.

Steamed PEI Mussels with Wine in Egg Cream Sauce

During this festive time of year, crafting menus for holiday gatherings comes to mind. And there are few holiday meals as familiar as the Italian “Feast of Seven Fishes.” Ironically, structuring the meal around seafood comes from a Catholic tradition of abstaining from meat until the feast of Christmas Day. But if you’re lucky enough to be invited to an Italian home on Christmas Eve, you’re likely to encounter a meal that feels delightfully abundant — with a wide variety of the ocean’s greatest treasures cooked to perfection.

Whether you’re looking to add to your Christmas Eve line-up or are simply in the market for a healthy-yet-celebratory seafood dish, you’ll find that mussels are a fan favorite. I started making a variation on this dish I found years ago in an old French Country cookbook, but over the years I have finessed it. It’s satisfying, succulent and briney, yet delectably mellowed by egg and cream.

The health angle of the preparation is the nutritional value of the mussels. PEI Mussels are a good source of vitamin C, which is rare among protein sources and they provide other antioxidants, as well. In addition, a serving of PEI Mussels also provides an impressive 18 grams of protein. They’re also high in vitamin B12 and are an excellent source of iron, an important factor in red blood cell formation. And for the eco-concerned, mussels are a type of shellfish which can be farmed in environmentally sound ways. Healthy holidays!

INGREDIENTS

• 1/2 cup chopped shallots

• 2 large garlic cloves minced

• 2 tbsp extra virgin olive oil

• 4 pounds PEI mussels scrubbed and debearded

• 1 cup dry white wine

• 1/2 cup heavy cream

• 2 large egg yolks

• 4 sprigs thyme

• 1 lemon, juiced

• ground black pepper

• 3 scallions cut in 1/4 diagonal slices

• 1 myoga ginger, sliced lengthwise

PREPARATION

1. In a large sauce pan over medium heat, cook the shallots in the olive oil stirring occasionally for three minutes. Add the garlic and cook another minute (but be sure not to burn it). Add the mussels, wine and sprigs of thyme, then cover the pan.

2. Steam the mussels, shaking the pan occasionally for five to seven minutes or until the shells have opened. Discard any unopened shells. With a slotted spoon, transfer the mussels to a bowl and keep warm.

3. Strain the broth through a sieve into a medium saucepan. Over medium-high heat, reduce the strained cooking liquid to one cup.

4. While sauce is reducing, remove the mussels from the shells.

5. In a separate bowl, whisk together the heavy cream and egg yolks. Reduce the heat under the saucepan to low. Add the cream mixture to the cooking liquid and whisk until thickened slightly. Add lemon juice and pepper to taste.

PLATING

Arrange about a quarter of the mussels in a circle in the serving vessels before pouring the egg cream sauce in the center. Then, garnish the mussels with slivers of scallion and myoga ginger and serve. Recipe serves three to four.

A Bacon-Wrapped Scallop with a Bloody Mary Kick

If you’re cooking for your special somebody this valentine’s day, here’s something in romantic red that will make them come running but won’t weigh them down. I’m not one to use bacon much (as it’s not known for its health benefits), but there’s no denying that there’s something special about the smoky flavor and the alluring scent when its cooking. Par-cooking the bacon in the microwave between paper towels ensures its fat is rendered evenly and that much of it ends up absorbed by the paper. Here, I’ve paired it with sumptuous scallops, which — in addition to their delectable taste — offer a variety of nutrients that can promote cardiovascular health plus provide protection against colon cancer. They’re also a good source of B12, magnesium and potassium. Meanwhile, the Bloody Mary sauce features vitamin-rich tomatoes, garlic and horseradish with a bit of a vodka kick that you can take or leave, depending on your lover’s taste.

INGREDIENTS

Bloody Mary Sauce

• 1 bunch of fresh basil

• 5 pounds of Roma tomatoes or vine ripe tomatoes

• 5 teaspoons prepared horseradish (not creamed)

• 2 cloves of garlic, peeled

• 1 celery stick

• 3/4 cup vodka

• 3 Tbsp sherry vinegar

• 1 small slice of red beet for color,

• sea salt and fresh black pepper

Scallops

• 8 slices bacon

• 8 large sea scallops

• Olive Oil

• 1 Tbsp unsalted butter

• 1 Lemon

• Scallops

PREPARATION

Scallops and Bacon

1. Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the microwave one minute to “pre cook” the bacon and remove some of the fat. Your bacon will be slightly cooked but not crunchy, and should wrap easily.

2. Wrap the scallops, secure with tooth pick and cut off extra bacon. Chop up all the leftover pieces of bacon and set aside.

3. In a large skillet. heat one tablespoon olive oil and one tablespoon butter.

4. Place bacon-wrapped scallops in a hot pan and sear two to three minutes on each side, being careful to not overcrowd the pan.

Bloody Mary Sauce

1. Pick several smaller leaves from the basil and set them aside. Crush the remaining basil, stems and all, into a large bowl. Halve or quarter the tomatoes and add to the basil — along with the horseradish, celery, garlic, vinegar, vodka, beet and sea salt/ground black pepper. Let marinate for at least six hours or overnight.

2. Preferably with a stick blender, puree the marinated vegetables (though a regular blender or a food processor will also do). Taste and add more seasoning as necessary.

3. Pass this mixture through a course strainer or cheesecloth until smooth. Do not let it touch the garnish until just before serving or the garnish will wilt.

PLATING

In a shallow bowl, place one scallop on a couple of frisée leaves and gently pour the Bloody Mary sauce around at the bottom of the scallop — preferably until it reaches about one quarter of the way up the scallop. Add a couple of celery leaves and give a squirt of fresh-squeezed lemon. Makes eight appetizer-sized portions. Garnish with frisée lettuce and celery leaves.

Smoked Paprika Shrimp on Dashi Cous Cous

Looking for shrimp recipes with international flair? Consider this smoked paprika shrimp on dashi cous cous. It’s a culinary excursion with stops in North Africa, Asia and Latin America — starting with cous cous from the mountains of Tunisia cooked in a unique umami flavored broth of dashi made from kombu seaweed and bonito flakes that points to the Far East. Mix in the soft, Latin American flavor of avocado and top with Gulf head shrimp coated with smoked paprika (which accents the smoky flavor from the dashi). This healthy, satisfying dish is with good source of protein, and rich in fiber and B vitamins. Avocado contains more potassium than bananas and loaded with heart-healthy monounsaturated fatty acid. Serves 4.

INGREDIENTS

Cous Cous

• 1 Tbsp olive oil

• 2 shallots, finely sliced

• 2 garlic cloves, crushed

• 1 cup cous cous

• 2 cups homemade dashi

• 3 sprigs tarragon leaves

• 3 sprigs basil chiffonade

• 3 scallions, sliced diagonally 1/4”

• freshly ground black pepper

• 1 avocado cubed

Shrimp

• 1 clove garlic

• 2 Tbsp olive oil

• 2 pounds head on shrimp, tail peeled

• 1 tbsp smoked paparika

• 1-2 Tbsp black sesame seed

• 2 tsp sea salt

• juice of 1 lemon

PREPARATION

Cous Cous

1. Heat oil in sauce pan

2. Add chopped shallots, stir and allow to cook until soft. Stir in crushed garlic.

3. Add sake and cook for three minutes

4. Add cous cous, stir.

5. Add dashi broth, stir and bring to boil. Simmer five minutes. Remove from heat, cover and allow to stand for five minutes or until cooked.

6. Transfer to a bowl. Stir in avocado, basil, tarragon, scallion

7. Add pepper to taste.

Shrimp

1. Preheat sauté pan over medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in ground black pepper and paprika.

3. Stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with this paste and add sesame seeds until evenly coated.

4. Lightly oil pan. Cook shrimp for two to three minutes per side or until opaque.

5. Transfer to a serving dish, garnish with lemon wedges.

King Salmon Poke with Black Sesame and Quick Pickled Beet

One of my favorite colorful summertime dishes to serve at any special gathering is poke. This poke is packed with super rich, all the good for you fat from the king salmon and folate iron from the red beets. Pickled beets also contain high amounts of potassium, phosphorus, magnesium, and vitamins A, B, and C, among others. The acidic sweetness from the beets and the brininess from the seabeans bring the luscious rich salmon to a balanced unami bite.

INGREDIENTS

Salmon Poke

• 1 lb. sushi-grade salmon fillet, cut into 3/4-inch cubes

• 2 tbsp soy sauce

• 1 tbsp extra virgin olive oil

• 1 tbsp sesame oil

• 2 tbsp rice wine vinegar

• 2 tbsp rice mirin

• 1 tsp ginger, grated

• 1 tsp garlic, minced

• 1 tbsp black sesame seeds

Red Beets

• 3 red beets

• sea salt

• 1/4 cup apple cider or sherry vinegar

• freshly ground pepper

• 1/4 cup olive oil

Garnish

Seabeans and scallion

PREPARATION

Salmon

In a medium sized bowl, combine soy sauce, oils, rice wine vinegar, mirin, ginger, garlic and add salmon. Toss gently with 1/4 cup of the marinade. Sprinkle with sesame seeds, refrigerate for 30 minutes or serve immediately.

Beets

1. Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 1 tsp sea salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Using a mandoline, cut beets 1/4-inch-thick slices for medallions. Using a carrot peeler to make ribbons as well.

2. Whisk together vinegar, sea salt to taste, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets.

TIP

Before you begin making the poke, put the raw salmon in the freezer for about 30 minutes to partially freeze it. You want the salmon to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.