Seafood Risotto

For a pescatarian dish, omit the pancetta and add a tablespoon of butter instead.  Substitute the chicken broth for vegetable broth.

Serves 4

2 Tbs. EVOO
4 oz. pancetta, cut into small dice *ask the deli for a 4oz chunk or else they'll thin slice it for you
1 small onion, cut into small dice
2 cups arborio rice
1/2 cup vermouth *I have used sweet and dry and they are both good
1 quart lower-salt chicken broth, heated *its very important to heat the broth for a creamy risotto
1/2 lb sea scallops, quartered
1/2 lb large shrimp
7 oz.  spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
Kosher salt and freshly ground black pepper

Heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes. Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 minutes longer.
Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly until absorbed, about 1 minute. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue adding the broth 1 cup at a time, stirring very frequently until each addition is absorbed, 20 to 25 minutes total. Add 1 cup of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 minutes more.

Add the scallops, shrimp and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer. Stir in the Parmigiano and season to taste with salt. Serve immediately, sprinkling each portion with a little Parmigiano and a grind or two of pepper.

Sizzlin Salmon

This is a dish inspired by a recipe in momma's cookbook. Alex declares its the best salmon he's ever tasted!

For one salmon filet with skin on:

Preheat oven to 350 degrees

Mix together: 1 tbsp mayo, juice of 1 lemon, dash of paprika, dash (or three) of dill, and a very generous sprinkly of MAGIC SALMON SEASONING or Old Bay or your favorite fish season.

In an oven safe pan sprayed lightly with oil and set to medium heat, place the salmon skin down onto hot pan (will crackly and simmer). Leave skin side down for at least 1-2 minutes. Meanwhile sprinkle up side of the salmon with more of your favorite fish seasoning, in my and Amanda's case MAGIC SALMON.

Now, flip salmon over to the other side, still over medium heat to brown. Here the skin of the salmon should peel easily off with the help of a spatula- if its still on tight flip over again and cook for another minute or two. If skin falls off easily, sprinkle the naked side of the salmon with more MAGIC SALMON. Cook the face down side until it has gained a nice golden brown color (usually 3-5 minutes). Once salmon top is brown, flip back over for the final time, coat generously with your special mix (totally fine if it runs onto your pan) then pop in the oven for 13-17 minutes depending on how done you like your salmon.

Remove from oven, let sit 2-5 minutes. Best served with asparagus, rice pilaf, 2 glasses of wine and a good friend! enjoy!

Oven Fried Halibut

Ingredients:
1 cup panko
1 T. chopped fresh basil
1 T. chopped fresh flat leaf parsley
1/2 t. onion powder
1 large garlic clove, minced
2 egg whites, lightly beaten
1 egg, lightly beaten
2 T. flour
6 - 6 ounce halibut fillets
3/4 t. salt
1/4 t. black pepper
2 T olive oil, divided

Preparation:
Preheat oven to 450

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour, dip in egg mixture, and dredge in panko mixture.

Heat 1 T. oil in large nonstick skillet over medium-high heat. Add 3 fish fillets, cook 2-1/2 minutes on each side or until browned. Repeat with remaining oil and fish. Place on broiler pan coated with cooking spray. Bake for 6 minutes or until desired doneness.

Braised Red Snapper Puttanesca

This recipe is from Fine Cooking magazine.  You don't need red snapper - this is just as good over grouper and halibut - any white fish really.  Also, I prefer to use anchovy paste rather than actual anchovies - the paste lasts a lot longer.  Use about a tsp of paste for every 2 filets.  Serve with Creamy Goat Cheese Polenta.

Serves 4

4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced (about 1 Tbs.)
2 14-1/2-oz. cans petite-diced tomatoes
2 anchovy fillets, minced
1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
3 Tbs. coarsely chopped fresh basil leaves
1 Tbs. capers, rinsed
1/4 tsp. crushed red pepper flakes
1 Tbs. coarsely chopped fresh mint
2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. Season the snapper all over with salt and pepper. Let sit at room temperature while you prepare the sauce.

Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over medium low heat. Add the garlic and cook, stirring, until softened but not golden, about 1 minute. Add the tomatoes and their juice, anchovies, olives, 2 Tbs. of the basil, capers, and pepper flakes to the pan. Bring the sauce to a brisk simmer and cook, stirring occasionally, until the tomatoes are tender and the juices have reduced to a saucy consistency, about 8 minutes.

Nestle the snapper fillets into the sauce, spooning some on top to keep the fish moist. Drizzle with the remaining 1 Tbs. olive oil. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the snapper to 4 shallow serving bowls. If the sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir the remaining 1 Tbs. basil and the mint and vinegar into the sauce and spoon it over the fish.