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La Cucina di Betty: Seafood
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Anonymous user Tue Nov 30, 1999 00:00:00 PST
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0 responses 0 comments Seafood is great food. It tastes delicious and is so good for you. Fish is also one of the easiest entrees to prepare. Once you have some basic fish-cooking tips under your belt, you are on your way to becoming an expert in no time.
Don’t be afraid to experiment with different spices, herbs and seasonings when cooking fish. Just let your imagination roll and you will surprise yourself with what dishes you can create.
It is important to always remember to rinse your fish under cold water and pat dry with a paper towel no matter what basic fish-cooking method you are using.
Never over cook! Over cooking is the most common mistake in fish and seafood cookery. Cooking fish at too high a temperature or for too long a time can toughen fish and destroy natural moisture and flavor. Fish loses its translucent appearance and becomes opaque when thoroughly cooked. Pierce the fish at its thickest point. If it flakes easily and flesh falls from the bones, it is done. Whether you are grilling, frying, baking, poaching, steaming or broiling your fish, the basic rule is that it will take eight to 10 minutes of cooking time for every inch of thickness.
Broiling – This method is similar to baking, using dry heat. The heat generated by broiling is direct and more intense. To broil, place fish in a single layer on a well-greased broiler pan. The surface of the fish should be 4 to 5 inches from the heat source. Cooking time for fillets and split fish is usually six to 10 minutes without turning, and for steaks six to 12 minutes. Turn your whole fish once halfway through the broiling. Baste all types of fish at least once during cooking.
Baking – Baking is the tame version of broiling. Set your oven to 450 degrees and away you go! As for the fish, arrange them one layer deep in a lightly oiled pan, tucking any thin parts under so they don’t burn. Baste the fish once or twice while cooking with melted butter to keep it moist.
Grilling – When grilling fish you have a few variables that will affect cooking time. Your grilling time will depend on the thickness of the fish, the type of fire you have (wood, charcoal or gas), the distance the fish is from the heat source and whether you cover the grill or not. For more delicate fish I would suggest you use a hinged fish basket or place foil on your grill. (If foiling the grill, make slits through out the foil  to allow better air flow and flavor. Make sure to oil the basket or the foil grilled. Baste before and during cooking. Grilling over a medium high heat, I like to figure about 10 to 12 minutes an inch for grilling, turning the fish half way through the cooking time.
Pan frying – The old standby for cooking fish! The basics are to heat butter or oil over medium heat in a pan big enough to comfortably hold your fish. This shouldn’t take long so don’t over cook them. Cooking time is about eight minutes or so. I like to take my fish and lightly cover it with flour, then dip in milk or beaten egg, and coat again with flour or bread crumbs. Make sure you drain your fried fish on absorbent paper.
So there you have a few of the basics of cooking fish. Best of luck in your cooking adventure.

Sauteed Shrimp With
Butter and Garlic
This sauce is also delicious with scallops. Serve this dish with  steamed white rice, or over angel hair pasta.
• 24 large shrimp, peeled, deveined, washed and patted dry
• 4 tablespoons butter
• 4 tablespoons olive oil
• 2 tablespoons garlic, minced
• 1/2 cup parsley, chopped
• 4 scallions, chopped, white part only
• 1 cup white wine
• Juice of one small lemon
• Salt and pepper to taste
Heat the butter and oil in a large sauté pan over medium heat. Add garlic, parsley, and scallions and sauté for a few minutes. Do not let garlic brown.  Add shrimp then pour wine and lemon juice over them. Let the wine evaporate over high heat and sauté the shrimp for three to four minutes. Season with salt and pepper, and remove the shrimp to a platter. Continue to cook the liquid over high heat until the sauce has thickened, about seven minutes. Put shrimp back in the sauce to coat them and serve immediately. Serve with sliced French bread to soak up the sauce. Serves four.

A Crispy “Stuffed” Halibut on a Bed of Creamy Polenta
Place your polenta in the middle of the plate with crispy halibut on top. Serve with some sautéed baby tomatoes and impress yourself with an inviting restaurant-like entrée.
• 4 1/2-pound pieces of Halibut,  marinated
  overnight is seasoned oil*
Stuffing for Halibut:
• 8 tablespoon sun dried tomatoes (Trader Joe’s)
   packed in olive oil
• 8 teaspoon fresh basil, chopped
• 2 garlic cloves, minced
• salt and pepper to taste
  Squeeze the olive oil from the sun dried tomatoes and give them a rough chop. Mix all ingredients together. Divide into four portions. Cut a pocket into the side of the filet and stuff with half of the portion of filling into each. Set aside. Heat a sauté pan with some seasoned oil and sear the fish until browned, about three to four minutes per side. Remove from heat and finish in a 400 degree oven for approximately five minutes.
*Seasoned oil: I like to have my seasoned oil always on hand. Just take a jar or squeeze bottle, add a few sprigs of fresh rosemary and five sliced garlic cloves to 2 cups of olive oil. Keep the rosemary and garlic in the oil for no more than two  days. Remove rosemary and garlic and enjoy your seasoned oil. I use it for anything that calls for olive oil.

Creamy Polenta
• 1 cup yellow Cornmeal
• 2 1/2 cups milk
• 2 1/2 cups water
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• Salt and pepper to taste
Place milk and water into a pan and bring to a boil. Slowly add the cornmeal. Whisk until smooth. Using a wooden spoon to stir. Cook for approximately 20 minutes. Add the cheese and butter, stirring until blended.   Add salt and pepper to taste. Serves four.
May be kept in a double boiler simmering on low until ready to use.  Can sit for 20 minutes before serving.
 
Corn and Wild Rice Sauté
A nice accompaniment to any grilled fish! My family likes it when I serve this with grilled salmon that has been brushed with olive oil and seasoned with salt and pepper.
• 1 16-ounce bag frozen white corn
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 cups cooked wild rice*
• 3 tablespoons sun dried tomatoes, drained and minced
• 1/3 cup  fresh basil or cilantro, minced
• Salt and pepper to taste
In a  skillet, over medium heat, add the butter with the oil.  Add the garlic and the corn. Cook over high heat for eight minutes, stirring constantly. Reduce heat if it starts to  stick.  Add wild rice,  tomatoes, and basil or cilantro.  Salt and pepper to taste. Cook an additional five minutes.  Serve immediately. Serves six as a side dish.
*Cooking wild rice: Rinse rice thoroughly. Bring large pot of water to a rolling boil.  Add rice and continue to cook at full boil, uncovered for 45 to 50 minutes or until he rice is tender. Drain. One cup of uncooked rice equals 3 cups of cooked rice.

Caramelized Leek
Encrusted Salmon
• 2  6-ounce salmon fillets, skin off
• Seasoned oil for marinating*
• 2 small leeks, cleaned and diced, white part only
• 2 tablespoon butter
• 1 tablespoon sugar
• Salt and pepper to taste
Marinate salmon overnight. Melt the butter and sugar in a sauté pan and cook the leeks very slowly till soft,  about  20 minutes. Cool and refrigerate. May be prepared the day before. When cold, press leek mixture onto the salmon, which you have salt and peppered. (Make sure you pat dry your salmon.) Just make a thin layer of leek mixture on each. Take a piece of plastic wrap and wrap salmon tightly and refrigerate until ready to use. Preheat oven to 400 degrees. Carefully remove salmon from the wrap and place on parchment-lined sheet pan. Bake for 12 to 15 minutes. Remove and serve immediately.
*The seasoned oil marinade is just a mixture of olive oil, fresh rosemary and garlic.
 
Jack Daniels Stone Ground
Mustard and Chive Sauce
A great make-ahead sauce to serve over any type of fish.
• 2 tablespoon butter
• 2 tablespoons shallots, finely chopped
• 2 clove garlic, minced
• 1 cup heavy cream
• 6 tablespoons Jack Daniels Stone Ground Dijon Mustard
• 1/2 teaspoon sugar
• 1 teaspoon champagne vinegar
• Salt and pepper to taste
• 2 tablespoons chives, chopped
Sweat the shallots and garlic in butter until soft.  Add heavy cream and warm. Whisk in mustard and sugar. Remove from heat and add champagne vinegar, salt and pepper. Reserve. When ready to serve, warm slightly over a low heat and add the chives. Serves four.

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