R & D Seafood

Recipes
Finfish Recipes | Seafood Appetizers | Grilled Seafood Recipes | Shellfish Recipes | Seafood Soups and Bisques

Flounder with Shiitake Mushrooms in Fresh Tomato Sauce

2 Tbsp. olive oil	2 med. tomatoes, peeled, seeded & chopped
½ lb. shiitake mushrooms, stemmed	½ tsp. salt
1 garlic clove, minced and thinly sliced	¼ tsp. pepper
½ cup dry white wine	4 flounder fillets, 6 oz. each

Preheat oven to 450° F. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, tossing occasionally, until mushrooms are slightly wilted and lightly browned, about 3 minutes. Pour in wine, increase heat to high, and boil until reduced by half. Add tomatoes, salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 3 minutes.
Arrange flounder fillets in a baking dish large enough to hold them flat. Pour mushrooms and sauce over fish. Cover dish tightly with aluminum foil. Bake 10 minutes or until fish is firm and opaque throughout. Serves 4.

Fish with Infused Flavors

4 (6 ounce) cod fillets	3 Tbsp. olive oil
salt and ground pepper, to taste	4 cloves garlic, finely chopped
1 tsp. finely chopped rosemary leaves, about 1 sprig	zest from 2 oranges, finely chopped

Pat the fish dry and season on both sides with salt and pepper, to taste. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on one side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.
Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately. Serves 4.

Pan-Seared Swordfish with Balsamic Sauce

1 lb. swordfish	1 Tbsp. drained capers, chopped
1 Tbsp. unsalted butter	2 Tbsp. balsamic vinegar
½ Tbsp. olive oil	1 Tbsp. olive oil
3 shallots, sliced thin	1 Tbsp. chopped fresh parsley
¼ cup dry white wine

In a heavy skillet heat butter and oil over moderately high heat until foam subsides. Add shallots, salt to taste, and sauté one minute, stirring occasionally. Push shallots to one side of the skillet. Add swordfish and sauté until golden brown, about 3 to 5 minutes. Turn fish over and add wine, vinegar, capers and water. Simmer mixture 3 to 5 minutes, or until fish is just cooked through. Transfer fish to plates and stir parsley into sauce. Spoon fish over sauce. Serves 2.

Slim "Italian-fried" Scrod

1 Lb. Fresh Haddock, Cod or Pollock

1/2 cup Italian dressing

1/2 cup unseasoned bread crumbs

Portion the fish into pieces the approximate size of the blade of your spatula. Marinate the fish portions in the dressing for 15 minutes, turning frequently. Preheat the oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray. Sprinkle the breadcrumbs on a shallow plate. Press each well-moistened portion in the breadcrumbs, coating both sides lightly. Arrange the pieces in a single layer on the cookie sheet. Bake at 450 degrees for 6 to 8 minutes per side, turning once. Serves 2.

Cod alla Puttanesca

1 Tbsp. olive oil	1 can (2¼) oz. sliced black olives, drained
1 small onion, chopped	1 tsp. dried oregano leaves
2 cloves garlic, minced	1¼ lb. cod fillets
1 can (15 oz.) diced tomatoes	1 Tbsp. chopped parsley
1 Tbsp. capers

Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, until golden, about 6 to 8 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes and their juice, olives, capers and oregano. Boil, uncovered, until most of the liquid cooks away, 6 to 8 minutes.
Preheat the oven to 375º. Lightly oil a baking dish that will hold the fillets in a single layer. Arrange the fish in the dish, tucking thin tail sections under. Pour the sauce over the cod and bake until the fish is just opaque in the center, about 15 to 20 minutes. Remove from the oven, sprinkle with parsley and serve. Serves 3.