Sea Bass With Tomatoes, Olives and Capers

serves 4

Ingredients

1 small onion, finely diced

1/4 cup olive oil

2 garlic cloves

2 tablespoons diced fresh parsley

2 cups tomatoes, diced with there juice

2 tablespoons capers

salt and freshly ground pepper to taste

1/2 cup pitted black or green olives diced

1 1/2 pounds sea bass, cod, or grouper

PREPARATION

In a large skillet, cook the onion in the oil over medium heat until tender, stir in the garlic and parsley and cook about 2 min. more.

Add the tomatoes, capers, a pinch of salt, and pepper to taste. Bring to a simmer and cook about 15 min., or until the sauce is thickened. Stir in the olives. Place the fish in the pan and baste it with the sauce. Cover and simmer 5 min., or until the fish is cooked through.

Also like i said cod, or grouper can make a great alternative, also keep in mind if you like garlic add more, you can also substitute cilantro for parsley, also you can substitute or add different ingredients to your liking, experiment its fun.

Like to add also i recommend a merlot out of Washington State called 14 hands or for a white a Sauvignon Blanc out of New Zealand called WhiteHaven would accompany this meal.

This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.

Crayfish Etouffe

crayfish30 pounds crayfish

1 stalk celery

6 medium onions, chopped

4 cloves garlic, chopped

1 bell pepper, diced

1 cup green onion tops, chopped

1 pimiento

Tabasco

4 tablespoons Worcestershire sauce

1 teaspoon Accent

Salt and pepper to taste

1 cup chicken fat or more, depending on amount of crayfish meat

 

crayfish 3 Bring large kettle of water to boil, add salt and cook crayfish for 20 minutes. Peel tails, save tails and fat and put in separate containers. Melt chicken fat and crayfish fat in large iron pot. Add celery, onions, bell pepper, garlic. Cook slowly until all is wilted. Add Worcestershire sauce. Tabasco and Accent. Blend, then add crayfish tails, salt and pepper. Cover and cook until tails are tender, about 15 minutes. Do not overcook. Add additional seasoning to taste, then pimiento for color. Turn off heat and allow to stand for 30 minutes.

When reheating, use a double boiler. Serve over rice (about 4 quarts). 4 pounds peeled and deveined shrimp may be substituted for crayfish. 1/2 cup cooking oil may be substituted for 1 cup chicken fat.

Will serve about 15.

Vegetable Crab Soup

crab soupIngredients

* 1 small onion, diced

* 3 tablespoons butter

* 1 can Campbellā€™s cream of potato soup

* 1/2 soup can of water

* 2 soup cans of milk

* 1lb Byrd Crab Meat (recipe calls for 1 cup but we like more)

* 1 tablespoon dried parsley

* 1 teaspoon Chesapeake Traditions Eastern Shore Blend seasoning

* salt to taste

Directions

In large saucepan, cook diced onion in butter until tender. Ad cream
of potato soup, water and milk. Stir and cook three minutes, to
boiling point.
Add Byrd Crab Meat and cook approximately another three minutes. Add
salt, parsley and Chesapeake Traditions seasoning.

Byrd Crab Meat available at:
http://www.chesapeaketraditions.net/crab-meat

Tuna Piccata

4 boneless, skinless tuna loin, sliced into 1/2 inch pieces
flour for dredging
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 cup sweet white wine
1 tbsp. capers

Dredge tuna lightly in flour. Shake off excess. Heat olive oil and butter in skillet. Add tuna and cook on each side until lightly browned, just under 3 minutes per side.

Take out tuna. Add wine, lemon juice and capers to skillet with olive oil and butter, scraping up any left over bits. Cook for one minute and spoon over tuna. Salt and pepper to taste.

Serve alone or over angel hair pasta.