ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 5 tbsp. olive oil

• 4 garlic cloves, chopped

• 1/2 small fresh red chili, seeded and chopped

• 1 large handful of fresh Italian parsley, chopped

• 1 lb. of red snapper

• 1 lb. perch

• 1  lb. cod

• 1 can, 14 oz, chopped Italian tomatoes

• 1 1/2 cups fregola (pasta)

• Salt and pepper

Heat 2 tbsp. of the olive oil in a large casserole.  Add the chopped garlic and chile, with about half the chopped fresh parsley.  Fry over medium heat, stirring occasionally, for about 5 minutes.

Cut all the fish into large chunks - including the skin and add the pieces to the casserole as you cut them.  Sprinkle the pieces with another 2 tbsp. of the olive oil and fry for a few  minutes more.

Add the tomatoes, then fill the empty can with water and pour this into the pan.  Bring to boil.  Stir in salt and pepper to taste, lower the heat and cook for 10 minutes, stirring occasionally.

Add the fregola and simmer for 5 minutes, then add 1 cup water and the remaining oil.  Simmer for 15 minutes, until the fregola is al dente.  If the sauce becomes too thick, add more water, then taste for seasoning.  Serve hot, in warmed bowls, sprinkled with the remaining parsley.

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• 1 1/2 lbs. Tilefish fillets

• 1 quart boiling water

• 1 tbsp. salt

• 1 tbsp. lemon juice

• 1 tsp. salt

• 1 cup shredded green cabbage

• 1/4 cup low-calorie salad dressing (mayonnaise style)

• 2 tbsp. chopped onion

• 2 tbsp. sweet pickle relish

• 1 cup shredded red cabbage

• 1 cup thinly sliced celery

• 6 lettuce cups

• lemon wedges

Place fillets in boiling, salted water.  Cover and simmer for about 10 minutes, or until fish flakes easily when tested with a fork.  Drain.  Remove skin and bones from fish; flake.  Combine salad dressing, onion, relish, lemon juice, salt and flaked dish.  Chill for at least 1 hour to blend flavors.  Add shredded cabbage and sliced celery:  toss lightly.  Serve in lettuce cups, and garnish with lemon wedges.  Makes 6 servings, approximately 120 calories in each serving.

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Rouille

• 6 cloves garlic

• 1 tsp salt

• 12 large basil leaves

• 1/3 cup chopped pimiento

• 1/3 cup bread crumbs

• 1 egg yolk

• 1 cup olive oil

• hot pepper sauce

Court Bouillon

• 8–10 cups water

• 2 cups dry white wine

• 1 onion (coarsely chopped)

• 1 large carrot (cut into large pieces)

• 1 leek (white section only, cut into large pieces)

• 1 stalk

• 5 lb fish trimmings (fish frames, heads, tails)

Bouillabaisse

• 2 small live lobsters (each about 1¼ lb)

• 3 dozen mussels

• 3 dozen small hard-shelled clams

• 2 lb medium shrimp

• 3 lb firm-fleshed fish (sea bass, red snapper, cod, etc.)

• ½ cup olive oil

• 2 cloves garlic, minced

• 1 leek (white part only, julienned)

• 1 cup grated carrot

• 1 cup onion finely chopped

• 1 cup fennel, roughly chopped

• 1 tsp sage

• 1 strip orange peel (1×3 inches)

• 1 pinch saffron

• 1 bay leaf

• 1 cup parsley, roughly chopped

• 1 cup dry white wine

• salt and pepper to taste

First

(1) In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced.
(2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
(3) Add hot pepper sauce to taste. The rouille should be very spicy.

Second

(1) Bring water to boil and add all ingredients.
(2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
(3) Simmer for 30 minutes.
(4) Remove all solids and strain through double layer of cheesecloth.

Third

(1) Cook lobsters in boiling water for 15 minutes, until bright red.
(2) Remove all meat from tail and claws. Cut into chunks and set aside.
(3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell.
(4) Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open.
(5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell.
(6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups.
(7) Shell the shrimp.
(8) In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden.
(9) In a large pot, bring to a boil 8–10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine.
(10) Add sautéed vegetables, bay leaf, parsley and wine and bring to simmer.
(11) Add salt and pepper to taste
(12) Cut fish into large chunks. Add fish and shrimp and simmer 8–10 minutes.
(13) Add lobster, mussels and clams and simmer 2 minutes.
(14) Serve in soup plates over garlic toast.

Note:

Pass the rouille as a condiment. Usually 1 tbsp per serving is sufficient—this is the essence of garlic and hot pepper.  If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells.

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• 4 Halibut steaks
• 2 tbsp. lemon juice
• 1 tbsp. olive oil
• 1 tsp. dried crushed rosemary
• Salt and pepper

Tomato-Basil Sauce

• 1/2 cup diced ripe tomatoes
• 1/4 cup coarsely chopped fresh basil
• 2 tbsp. finely chopped green onions
• 1 tbsp. red wine vinegar
• 1 tbsp. olive oil
• 1/2 tsp. grated orange rind
• Salt and pepper

Place Halibut steaks in a large shallow dish.  Combine lemon juice, oil and rosemary; season with salt and pepper to taste.

Pour marinade over Halibut and turn to coat both sides.  Cover and refrigerate for at least 30 minutes or up to 4 hours.  Place fish on a greased broiler pan or greased grill 4 inches from heat; cook for about 10 minutes per inch of thickness, turning once, or until opaque throughout.  Spoon tomato-basil sauce over each steak.

Tomato-basil sauce:  In a small bowl and using a whisk, blend together tomatoes, basil, onions, vinegar, oil and orange rind.  Season with salt and pepper to taste.  Makes 3/4 cup sauce.  Serves 4. nl 9/4

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• 1 1/2 lbs. Tilefish filets
• 1 avocado, peeled and sliced
• 1 tbsp. lemon juice
• 2 cups orange sections
• 1 1/2 cups sliced celery

• 1/2 cup slivered blanched almonds, toasted
• 1/3 cup mayonnaise or salad dressing
• salad greens

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• 6 ounces whole wheat elbow
• macaroni, cooked
• 2 large green onions finely minced
• 3/4 pound poached cod,  flaked
• 6 cherry tomatoes quartered
• 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
• 4 tablespoons shelled
• pistachios chopped coarsely
   

• 3/4 cup mayonnaise
• 1/4 cup peach preserve
• salt and pepper to taste
• fresh peach slices (garnish)
• finely chopped pistachios (garnish)

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• 1/4 cup blanched diced almonds

• 11/2 pounds fresh trout

• 1/4 cup unbleached flour

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 2 tablespoons cooking oil

• 2 tablespoons butter

• 6 lemon wedges

Heat butter and oil in a large skillet over medium-high heat. When the mixture is very hot, quickly sauté the fish 6 to 12 minutes per inch thickness until the fish is just opaque throughout. Do not crowd too many fish into the pan at once.

Place the sautéed fish on a heated platter. Distribute the toasted almonds over the fish. Garnish the platter with lemon wedges.

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Whisk the mustard and mayonnaise into the rosehip mixture.  Refrigerate until cool.

In a large mixing bowl, use your hands to gently combine all the ingredients for the trout cakes except the cornmeal.  Mix until everything is well incorporated.  Pat the mixture into 8 patties, each about an inch thick.  Cover well and refrigerate for at least 2 hours but not more than 12 hours.

Spray a skillet with non-stick spray and heat it to medium-high temperature.  Place the cornmeal on a plate and rub both sides of each trout cake in the cornmeal.  Brown the trout cakes in the skillet for about 5 minutes on each side.  Serve warm with a dollop of Rosehip Citrus Mayonnaise on each cake.  Makes 8 trout cakes.

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• 3/4 cup ketchup

• 1/2 tsp. cayenne pepper

• 2 tbsp. soy sauce

• 1/4 cup red wine

• 2 - 4 drops liquid smoke

• 6 Chilean Seabass filets

Dip the fish filets in the sauce and place them on a rack over a baking sheet.  Bake for about 15 - 20 minutes.  Or, grill the fish on an outdoor grill for about 15-20 minutes, turning halfway through cooking.  Test the center of one filet for doneness.  Serve over rice with additional sauce for dipping.  Serves 6.

Stir the butter, lime rind, lime juice, chilies, garlic, cilantro, salt and pepper together in a small mixing bowl.  Spoon this mixture over the top filets, spreading the seasoning around.  Fold the sides of the husks completely over the salmon and use 1/2 inch wide strips cut from the extra husk to tie off both ends of each husk, so they look like firecrackers.

Cook the husks for about 15 minutes, either in a steamer, in a 375 f. oven, or over coals.  Serve on individual plates, allowing the guests to unwrap their own salmon.  Serves. 6.

• 1 tbsp. extra virgin olive oil

• 1 tbsp. anchovy paste

• 2 garlic cloves, crushed

• 3 tbsp. lemon juice

Measure the wine and lemon juice into a large skillet over medium heat.  Add the garlic and thyme and bring to a slow boil.  Lay the Halibut filets in the liquid in the skillet and cook them for 6 to 8 minutes.  Turn over and braise for a few more minutes.  Cover the skillet and remove from the heat while preparing the Caesar sauce.

Heat the olive oil in a small saucepan over medium heat.  Stir in the anchovy paste and the garlic and cook for 1 -2 minutes to combine the flavors.  Whisk in the lemon juice and white wine and simmer for about 3 minutes.

Whisk 1/4 cup of the anchovy-wine mixture into the egg yolks, beating until they turn lemon colored and the mixture is smooth.  Slowly pour the egg yolk mixture into the saucepan, whisking constantly.  Continue whisking until the sauce is thickened and smooth.  Stir in the Parmesan cheese, black pepper, salt, scallions, and cream.  Simmer for another 3 - 5 minutes and remove from the heat.  Using a slotted spatula, lift the filets from the braising liquid to the dinner plates.  Spoon the creamy Caesar sauce on top and garnish with additional grated Parmesan and parsley.  Serves 4.

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• 1 small yellow squash, cubed

• 1 small zucchini, cubed

• 1/2 cup snap peas or peas

• 1/4 tsp. each: basil, thyme, oregano

• 1/2 cup chicken broth

• 1/2 cup white wine

• 1/2 cup mushrooms, sliced

• salt & pepper to taste

Combine all ingredients except fish and mushrooms in a large stewpot.  Cover and simmer for 20 to 25 minutes.  Add the cubed fish and mushrooms.  Simmer for 5 minutes until fish is lightly cooked.  Serve immediately.

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Mix in a large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.  Cook pasta according to product directions; drain well.  Toss hot pasta with tomato/cheese mixture.  Brush on fillets and grill or broil until cooked.  Serve 1 cup pasta with cod.   Serves 6.

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