Fish in Parchment or Foil

Ingredients:
1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) salmon fillets, skinned, or other fish about 1/2-inch thick
8 thin slices lemon
1/4 cup fresh chopped mint leaves

Preparing the fish:
Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

Serves 4

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Fish And Chips

Ingredients:
3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
2 cups all purpose flour
2 teaspoons seafood seasoning (recommended: Old Bay)
1 teaspoon baking soda
kosher salt
1 bottle cold beer

Preparing the fish and chips:
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long

Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.

Serves 2 to 4

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Grilled Shrimp Wrapped In Bacon

Ingredients:
16 (10-inch) wooden skewers
2 T butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)
4 slices bacon

Preparing the shrimp:
Preheat grill to medium.

Soak skewers in water for at least one hour.

In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool.

Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in one straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

Serves 4

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Health - Foods - Rheumatoid Arthritis

If you’re overweight, losing those excess pounds may take some of the pressure off of your joints.

“If I have a patient with RA who’s overweight and loses 10 pounds, every time he takes a forceful step forward, that’s 30 pounds less on weight-bearing joints [such as the hips and knees],” says Dr. Hadler.

What’s more, it may also improve quality of life. A 2006 study found that overweight and normal weight people with RA had a higher quality of life than those who were obese.

Several studies suggest that people with RA may benefit from fish oil supplements, which contain inflammation-fighting omega-3 fatty acids.

RA patients are also at greater risk of cardiovascular disease, and fish oil is thought to be good for the heart too.

However, studies suggest that you need to get 3 grams of omega-3 fatty acids per day (a 4-ounce piece of salmon has a little over 2 grams) for 12 weeks, which could get pricey or the diet hard to maintain.

In a 2003 Swedish study, people with RA who ate a Mediterranean diet rich in fruits, vegetable, cereals, legumes, and olive oil for three months experienced improved physical functioning and vitality when compared to RA patients who did not.

The effects of the Mediterranean diet on rheumatoid arthritis long-term are still unclear, but including more fruits and vegetables in your diet isn’t a bad idea.

At least one study found that people who ate a vegetarian or vegan diet reported an improvement in RA symptoms, including pain score, morning stiffness, and grip strength compared to those who didn’t.

However, because these diets are restrictive, many of the participants were unable to maintain them for the yearlong study period.

If you can’t give up meat, then at least try to get a few more greens on your plate. The antioxidants, such as those found in green peas, bell peppers, and broccoli, may protect against tissue damage around the joints caused by free radicals.

Some evidence suggests certain nutrients may help patients with RA. For example, some studies showed that vitamin E supplements reduce RA joint destruction and pain, while others do not.

Selenium levels are also thought to be too low in some people with RA. However, only one study has found that selenium reduced swollen joints and stiffness, and it also involved fish oil supplementation, so it’s difficult to determine if selenium can help reduce RA symptoms.

In addition, some RA patients take methotrexate to slow disease progression. But the drug also inhibits folic acid metabolism and causes a range of side effects, including mouth sores, says Dr. Hadler. He suggests folic acid supplements to decrease these adverse effects.

Food allergies, especially to dairy and shrimp, may aggravate rheumatoid arthritis. Some people try elimination diets, which involves removing all potential allergens from the diet and slowly adding these foods back to see if they trigger symptoms.

Studies have tested whether exposing patients to foods that had previously upset their RA consistently worsened their symptoms. “You get a smidgen of a hint that food aggravates symptoms,” says Dr. Hadler.

But he explains that there’s tremendous variation within any individual’s symptoms in a given time period, making it difficult to study the effects of elimination diets.

Rheumatoid arthritis is an autoimmune disease which can be substantially alleviated and even reversed with a nutrient rich, plant-based diet. Dr. Charles Huebner does just this in this practice in Michigan at the Harbor Lifestyle Center.

This study showed the benefits of a plant based diet on RA.

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Mexican Prawns

Ingredients:
2 T butter
1 T olive oil
1 pound medium prawns, peeled and deveined, tail on
salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 T white wine
1 T fresh lime juice
2 T chopped fresh parsley leaves

cooked white rice

Preparing the shrimp:
Melt the oil and butter in heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste.

Serves 4

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Guy's Crab Burgers With Celery Root Remoulade Slaw

Serve with Guy's Onion Rings.

Ingredients for the crab burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
2 T thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 Kaiser rolls
2 T unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced

* * * * * * * *

Ingredients for the remoulade slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 T apple cider vinegar
2 T Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)

Preparing the slaw:
In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, to taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.

* * * * * * *

Preparing the crab burgers:
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.

Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree F oven while you toast the buns.

Slice the Kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.

* * * * * *

Assembling the burgers:
Place a patty on the bottom half of each bun and top with the celery root slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun.

Serves 4

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Steamed Mussels With Red Pepper Aioli

Ingredients for the aioli:
1 red pepper
2 raw egg yolks
2 cloves garlic, smashed
1/4 cup red wine vinegar
1 to 2 T Vietnamese chili paste (Sambal Oelek)
salt
1 1/2 cups canola oil

Ingredients for the mussels:
extra virgin olive oil
2 small onions, finely diced
4 cloves garlic, smashed
1 teaspoon fresh thyme leaves
1 bay leaf
3 pounds mussels, debearded and rinsed
1 bottle dry white wine

4 slices baguette, cut on the bias

Preparing the aioli:
Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.)

Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running very slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired.

Refrigerate until ready to use.

* * * * * * * *

Preparing the mussels:
In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.

While the mussels are steaming, grill or toast the slices of bread.

Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast.

Serves 4

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Iggy's Lobster Pot Pie

Ingredients:
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all purpose flour
2 1/2 cups fish stock or clam juice
1 T Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 T heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat leaf parsley

Ingredients for pastry:
3 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 T cold fresh lard, diced (1/4 pound)
8 T cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 T water or heavy cream, for egg wash

Preparing the pot pie:
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Serves 4 to 5

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Sole Almondine

Serve this with lemon-zested mashed potatoes and parmesan-roasted vegetables.

Ingredients for the fish:
2 cups blanched slivered almonds
kosher salt
extra virgin olive oil
4 T unsalted butter
2 cups all purpose flour
freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole filets (6 ounces each)

Ingredients for the sauce:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat leaf parsley
kosher salt and freshly ground black pepper

Preparing the fish:
Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 filets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the filets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the filets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the filets from the pan to a serving platter. Repeat with remaining 2 filets and a 2-count of oil and 1 tablespoon of butter. Once the filets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the filets and sprinkle generously with the toasted almonds.

Serves 4

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Preserved Lemons and What To Do With Them

Preserved lemons aren't just for use on Moroccan dishes. Mince preserved lemons and sprinkle over the top of spring vegetable soups, like fresh peas, broccoli, asparagus or leeks. Or serve roasted or grilled chicken with wedges of preserved lemon (or minced). Or mince preserved lemon peel and sprinkle on top of slow-cooked meats, like short ribs and braised pork.

Make a gremolata by grating preserved lemon peel and mixing with minced garlic and parsley, and sprinkle over osso buco and other meat stews, soups, stews, grilled poultry, fish and meats and rice dishes.

Preserved Lemons:

12 to 16 lemons
1 cup kosher salt
3 T sugar

quart jar

Wash 8 to 12 (depending on size; you'll need enough lemons wedges to fill a quart jar) of the lemons thoroughly and place them in a large crock or glass bowl. Set the other lemons aside to make juice to cover the preserved lemons.

Dissolve a tablespoon of salt in a quart of water and pour it over the lemons. If it does not cover the lemons, mix more brine (use the same ratio of salt to water) and pour it over until it covers them. Cover and set aside for 1 day. (You can make the preserved lemons at this point, or you can cover them with new brine daily for up to 7 days.)

Rinse and dry the brined lemons. Cut each lemon into 6 to 8 lengthwise wedges. Place them in a large bowl and toss with 3/4 cup of the remaining salt and the sugar. Toss thoroughly and pack into a sterilized quart glass jar. Juice the reserved lemons and pour the juice over the sliced lemons. If it does not cover them completely, add fresh water until the lemons are completely covered. Cover the jar with heavy duty plastic wrap or parchment and then seal with its lid.

Set the jar of lemons in a cool dark cupboard for a week, giving it a good shaking once or twice a day. At the end of a week, move the jar to the refrigerator and use the preserved lemons within a year or so.

* * * * * * *

Preserved Lemon Gremolata

2 cups, loosely packed, Italian parsley leaves and small stems
5 or 6 preserved lemon wedges, peel only, minced
4 to 5 garlic cloves, crushed and minced

Combine and toss minced parsley, minced lemon peel and minced garlic. Use within a day or two.


Makes 1/2 cup

Variation: Add 1/2 to 1 teaspoon red pepper flakes.

* * * * * * *

Preserved lemon tapenade can be served with artichokes, roasted asparagus, sauteed greens and almost any grilled fish. Also great on bruschetta spread with sheep's milk ricotta, farmers cheese or creme fraiche.

Preserved Lemon Tapenade:

3 garlic cloves, crushed
3 anchovy fillets, rinsed and drained
2-3 preserved lemon wedges, peel and flesh separated
2 teaspoons green peppercorns in brine, drained, or 1 T capers, drained
1 cup (6 ounces) cracked green olives, pitted and minced
1 T minced fresh Italian parsley
kosher salt, if needed
freshly ground black pepper
extra virgin olive oil

Grind the garlic and anchovy fillets into a paste with a mortar and pestle. Set aside the preserved lemon peel and add the flesh to the garlic paste; grind until the mixture is smooth. Add the green peppercorns or capers, crush them and mix them into the paste; they should retain a bit of texture.

Minced the lemon peel.

Use a small rubber spatula to fold the minced lemon peel, minced olives and parsley into the garlic paste.

Cover and let rest for 20 minutes. Taste and correct for salt, if necessary. Season with several turns of black pepper and stir in the olive oil. Serve at room temperature. Use within a day or two.

Makes 3/4 cup

* * * * * *

Serve this relish with roasted chicken or chicken braised in sherry or Madeira. Also good tossed with steamed couscous, and as a good condiment with almost any stew.

Preserved Lemon Relish:

1 shallot, minced
5 or 6 preserved lemon wedges, seeded and minced
1/2 cup minced fresh Italian parsley
1 T fresh oregano, minced
2 teaspoons fresh thyme leaves, minced
kosher salt, if needed
freshly ground black pepper
3 T extra virgin olive oil
1/4 cup pine nuts, lightly toasted

Combine the shallots, preserved lemons, parsley, oregano and thyme and toss gently. Taste and correct for salt, if necessary. Add several turns of black pepper and stir in the olive oil. Add the pine nuts and toss gently. Use immediately or store in the refrigerator, covered, for 2 to 3 days.

Makes 3/4 cup

Variation: Use 1/4 cup parsley and replace the oregano and thyme with 1/4 cup minced fresh cilantro leaves. Use chopped toasted walnuts in place of the pine nuts. For a mildly spicy version, remove the stem and seeds of a small serrano, mince it and fold it into the relish.

* * * * * *

Sauteed Flounder with Preserved Lemon Butter:

2 flounder fillets
1/2 cup all purpose flour
kosher salt
freshly ground pepper
2-3 T butter
2 T juice of preserved lemons (or fresh lemon juice)

Preserved Lemon Gremolata, Tapenade or Relish

Season the flour with salt and pepper and sprinkle it all over the fish, rubbing gently with your fingers to coat the fish thoroughly.

Melt 1-2 tablespoons of butter in a sauté pan set over high heat. Add the fillets and sauté for 2 minutes. Turn the fillets, add half the remaining butter and half the juice and swirl the pan to distribute it evenly. Cook for 3 minutes and transfer the fillets to warm plates. Return the pan to the heat, add the remaining butter and remaining juice and swirl the pan until the butter just melts. Pour the lemon butter over the fish. Top with gremolata, tapenade or relish.

Serves 2

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Fish and Chips

Ingredients:
vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 T baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
malt vinegar, for serving

Preparing the chips:
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

* * * * * * *

Preparing the fish:
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

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Samon Cakes with Lemon-Caper Yogurt Sauce

Ingredients for salmon:
1 pound skinless salmon fillet
olive oil, for drizzling
kosher salt and freshly ground black pepper

Ingredients for patties:
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 T dijon mustard
3 T mayonnaise, plus more, as needed
1 T capers, rinsed and drained
1 T lemon juice
1 T lemon zest
3 T vegetable oil
3 T unsalted butter, at room temperature

Ingredients for sauce:
1/2 cup full-fat plain Greek yogurt
1 1/2 T capers, rinsed, drained and chopped
1 T lemon juice
1 T lemon zest
kosher salt and freshly ground black pepper

Preparing the salmon:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Preparing the patties:
Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. [If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time.]

Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Preparing the sauce:
In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.

Variation:
The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes.

Makes 6 to 8 salmon cakes

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Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Ingredients for salad:
4 1/2 teaspoons fresh lemon juice
1 T dijon mustard
3 T extra virgin olive oil
2 T drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)

Ingredients for fish:
nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 T finely grated parmesan cheese
2 T finely chopped fresh Italian parsley
1 T finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 T butter, melted
6 6-ounce halibut fillets

Preparing the salad:
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers Season dressing to taste with salt and pepper. This can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.

Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. This can be made 4 hours ahead. Cover and chill.

Pour dressing over asparagus and fennel mixture, toss to coat. Season salad to taste with salt and pepper.

* * * * * * * * * * *

Preparing the fish:
Coat baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.

Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. Can be made 1 hour ahead; cover and chill.

Preheat oven to 300 degrees F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.

Serves 6

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Sole Meuniere

Ingredients for fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
kosher salt
freshly ground black pepper
2 T vegetable oil or canola oil
2 T (1/4 stick) unsalted butter

Ingredients for sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 T chopped fresh Italian parsley
1 T fresh lemon juice
lemon wedges

Preparing the fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

* * * * * * * * * *

Preparing the sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Serves 2

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Filet of Halibut with Pea Shoots and Blood Oranges Over Roasted Fingerling Potatoes

Ingredients:
2 T olive oil, plus 2 teaspoons
1 medium onion, sliced
2 pounds fingerling potatoes
1 cup sugar
1 cup champagne vinegar
1 blood orange, juiced
4 T unsalted butter, plus 1 teaspoon
6 halibut filets
1 teaspoon Essence, recipe follows
salt and pepper
1/2 pound pea shoots
2 blood oranges, cut into wedges for garnish

Preparing the fish:
Preheat the oven to 375 degrees F.

In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast until golden and tender, about 30 to 40 minutes.

In a medium saucepan, add sugar, vinegar and blood orange juice and bring to a boil. Reduce by half and set aside.

In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Emeril's Essence, salt and pepper. Place fish in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time.

Place the pea shoots in a bowl. Toss with some extra virgin olive oil and season with salt and pepper.

To plate, place potatoes on the bottom of the each plate and top with 1 filet. Place a mound of pea shoots on each filet. Drizzle gastrique around the plate and garnish with blood orange slices.

Serves 6

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Grilled Salmon with Herb & Meyer Lemon Compound Butter

Ingredients:
1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
kosher salt
4 (6-ounce) salmon fillets, skin-on
extra virgin olive oil

Preparing the fish:
In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.

Preheat grill to medium.

Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.

Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.

*Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

Serves 4

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Seared Wild Striped Bass with Sauteed Spring Vegetables

Ingredients:
salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
extra virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in half
1/2 cup chicken or vegetable stock
4 (6-ounce) wild striped bass fillets, with skin

Preparing the vegetables:
Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.

Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.

Preparing the fish:
Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish two-thirds of the way on the skin side and flip it over for the last third of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Serve the fish over the sauteed spring vegetables.

Serves 6

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Crisp Red Snapper with Ragout of Potatoes, Onions Artichokes & Green Olives, & Sauce Vierge

Ingredients:

4 (7-ounce) snapper fillets, skin on, scaled
3 T extra-virgin olive oil

Ingredients for the ragout:
3 T extra virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled, and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
salt and freshly ground black pepper

Ingredients for the sauce vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 T extra virgin olive oil
salt and pepper

Preparing the fish:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

Preparing the ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining 1 tablespoon of olive oil into the ragout before plating. Serve warm.

Preparing the sauce vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Serves 4

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Whole Roasted Fish with Herbs

Ingredients:
1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
kosher salt
extra virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Preparing the fish:
Preheat the oven to 400 degrees F.

Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.

Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.

Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.

Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.

Serves 2

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Grilled Shrimp with Zucchini, Almonds & Panelle

This panelle is similar to grilled polenta, only it's made with chickpeas instead of corn.

Ingredients for the panelle:
salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, zested
1 cup canned or cooked chickpeas, crushed

Ingredients for the salad:
8 giant (U-10) head-on shrimp, deveined
extra virgin olive oil
kosher salt
1 zucchini, green part only julienned
2 cups baby washed arugula
1/2 cup sliced almonds, toasted
2 lemons, juiced

Variation: mince garlic into the crushed chickpeas

Preparing the panelle:
In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.

Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.

Preparing the salad:
Preheat the grill to medium.

Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.

While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.

In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on serving plates and arrange the grilled shrimp and panelle on the salad.

Serves 4

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