Grey Sole Amandine

Friday, January 28th, 2011 | posted by wendy

This recipe is one of the fastest and most delicious preparations we know. The most important thing to remember is that your pan needs to be very hot, as this is a quick-cooking, flash sauté method and you want the fish to brown even though cooking time is about 2 minutes per side. Make sure your oil is shimmering (but not smoking) and will sizzle when the fish hits the pan.

  • 2 6 oz. Grey Sole fillets
  • Drake’s batter mix or seasoned flour (for dredging)
  • Olive oil (or grape seed oil)
  • 2 T butter
  • 2 T slice almonds
  • juice of half a lemon
  • Tabasco Sauce
  • Parsley (optional) to garnish

Dredge Grey sole fillets in the Drake’s mix. Heat skillet and add oil to pan to coat the bottom. Oil should be extremely hot, but not smoking. Pan fry sole for about 2 minutes a side or until the fish is just opaque in the center.

Remove the fillets from the skillet and place on paper page to drain. Pour off the excess oil from the pan and add butter. Sauté almonds until they just start to brown, then add lemon juice and a dash of Tabasco. Plate fish fillets, pour the Amandine mixture over the center of each portion and garnish with parsley.

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Jamaican Jerk Mackerel

Friday, January 21st, 2011 | posted by wendy

This spicy Jamaican paste is great for a fish like Mackerel, which can stand up to the heat and flavor. This recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too.

  • 1/4 c ground allspice
  • 1/4 c packed brown sugar or molasses
  • 3-4 garlic cloves
  • 3 scotch bonnet peppers or jalapenos
  • 2 t dried thyme (or 2 T fresh)
  • 1 bunch green onions (scallions)
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • salt & pepper to taste
  • 1 T soy sauce
  • 2 T fresh orange juice
  • 1 inch chunk fresh ginger
  • 2 T chopped onion
  • 1/4 c olive oil

Put everything but olive oil into a food processor and pulse, then drizzle in olive oil.

Rub mackerel fillets with jerk seasoning and refrigerate for 15 minutes to a half hour. You can grill, pan sear or bake them at 400° for about 5 minutes then broil for about 2 until the center is opaque.

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Monahan's Maine Shrimp and Sundried Tomatoes with Pasta

Friday, January 14th, 2011 | posted by Monahan's

Serves 2
1 lb. peeled* Maine Shrimp
2 T extra virgin olive oil
2 T butter
1½ T slivered San Remo marinated sundried tomatoes
1 T chopped Italian parsley
1 T dry white wine
1 T lemon juice
4-6 oz. Al Dente fettuccini (we recommend Squid Ink)

Cook pasta according to directions on package. Drain, toss with olive oil, keep warm. Heat olive oil and butter in sauté pan over medium-high heat. When a test shrimp sizzles vigorously, the oil is hot enough. Add the shrimp, turning gently and constantly for about 3 minutes. In the last minute, add the remaining ingredients. Serve immediately over the pasta. Add freshly ground pepper to taste.

* The shell just slips off. No need for a utensil. No need to devein.

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Cod en Papillote

Friday, January 7th, 2011 | posted by wendy

fish in parchmentIf you love a healthy, simple dish with the easiest clean-up ever, try cooking some fish en papillote (in parchment paper). You can cook using this method with just about any combination of fish, vegetables or rice, herbs & spices or condiment you like. The possibilities are endless! Just ask for suggestions at the fish market counter.

1 piece of parchment paper approximately 12″x16″
1–8 oz skinless cod fillet
1 T scallions
2 t fresh thyme (1/2 t if you use dried thyme)
2 t sundried tomatoes (finely chopped)
2 T fresh tomatoes (coursely chopped)
1 cup fresh spinach
optional: 8 Maine Shrimp (peeled)

Preheat oven to 375°.

Fold parchment paper in half, then open on work surface. Drizzle a tiny bit of oil (or use a bit of cooking spray) on the parchment paper. Arrange spinach, cod fillet on half of the parchment, then combine remaining ingredients and top the fish, placing the peeled Maine Shrimp on top. Fold the other half of the parchment over the top (as though you are closing a book) and crimp the outer edges of the parchment to seal the fish and other ingredients in the parchment. Make sure to leave enough air in the packet for the dish to steam in the oven. When we make fish en papillote at the market, we crimp the edges twice, just to make sure there is a tight seal and so the steam won’t escape.

Place the parchment-wrapped packet on a baking sheet and put in the preheated oven for 13 minutes. Remove to a plate and open the steaming parchment for a wonderful and healthful dish.

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