New recipes

Grilled Swordfish with Charred Leeks and Citrus

Grilled Swordfish with Charred Leeks and Citrus

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they’re smoky outside and sweet and juicy inside.


  • 4 medium leeks (about 2½ lb.)
  • ¼ cup coarsely chopped dill
  • 3 Tbsp. white wine vinegar
  • 5 Tbsp. extra-virgin olive oil, divided, plus more
  • 4 1"-thick swordfish steaks (about 3 lb.)
  • Freshly ground black pepper

Recipe Preparation

  • Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.

  • Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10–12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high.

  • Meanwhile, smash open olives using the side of a chef’s knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl.

  • Cut leeks into ½"-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt, and 3 Tbsp. oil; toss to combine.

  • Slice off both ends of oranges, exposing the flesh beneath the pith, then stand an orange upright on a cut side like this:

  • Following the natural curve of orange, slice away peel and white pith from top to bottom.

  • Trim off any remaining bits of pith, then lay orange on its side and cut crosswise into ¼"-thick rounds. Set aside for serving.

  • Clean and oil grate and rub swordfish steaks with 2 Tbsp. oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5–7 minutes per side.

  • Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over. Drizzle with more oil and season with pepper.

Reviews Section

“God, That was Good!”: Top Chef All Stars LA Episode 1 Recap

“Please sir, I want some more.” – Oliver Twist

These were our exact thoughts as the closing credits rolled on the season premiere of Top Chef All Stars LA. And while there was no hot sausage and mustard, oh was there ever food glorious food!

With that food came 15 chefs, some who felt like old friends, others who appeared to have changed a bit, and still others who are exactly who we’ve always thought they are. Hello Brian Malarkey? Angelo Sosa?

The festivities began at Los Angeles’ Griffith Observatory overlooking the city and beyond, where chefs were met with a variation on the mise en place challenge theme for their Quickfire Challenge. Under the exacting eye of Tom Colicchio, the cheftestants raced to trim three artichokes, supreme five oranges, and perfectly crack 20 almonds, with speed determining three teams of five for a continuation of the challenge.

It's a race against the clock & whoever finishes first gets a time advantage! ⏲️ Who are you cheering for? #TopChef #TopChefPremiere #Quickfire

&mdash Bravo's Top Chef (@BravoTopChef) March 20, 2020


Red Team: Kevin Gillespie, Jamie Lynch, Joe Sasto, Melissa King, Bryan Voltaggio

  • Char-grilled artichoke with sumac, yogurt & tahini
  • Tortellono with artichoke barigoule in pancetta brodo

Blue Team: Nini Nguyen, Lisa Fernandes, Stephanie Cmar, Karen Akunowicz, Brian Malarkey

Green Team: Lee Anne Wong, Gregory Gourdet, Angelo Sosa, Eric Adjepong, Jennifer Carroll

  • Artichoke crudo with carrot & fennel gremolata
  • Almond-crusted fried artichoke with orange aioli

Outcome: Highlighted by Bryan Voltaggio’s first-ever Quickfire Challenge win and on the strength of their Char-grilled artichoke dish, the Red team prevailed and earned the advantage of captaining smaller, winning chefs-selected teams of three for the Elimination Challenge.


LOCALE: Cabrillo Beach in San Pedro, California

CHALLENGE: Seafood feast using only an open-fire as a heat source for cooking

GUEST JUDGE: Jeremiah Tower

GREEN TEAM: Melissa, Karen, Angelo

  • Grilled swordfish with hot & source sauce, ember-grilled radicchio, fresno chiles (Melissa)
  • Grilled scallops, gingered plums, nuoc cham & napa cabbage salad (Karen)
  • West coast oyster with smoked bacon rice porridge (Angelo)

RED TEAM: Joe, Lee Anne, Brian

  • Sea urchin, spot prawns with hibiscus ponzu & burnt avocado (Brian)
  • Sesame & semolina flatbread with clams, fried garlic, sea urchin, pickled peppers & miso parmesan aioli (Joe)
  • Shoyu tare-glazed halibut with charred sweet corn & cabbage, sea urchin, uni miso beurre blanc (Lee Anne)

YELLOW TEAM: Jamie, Gregory, Stephanie

  • Charred salmon with grilled peaches & roasted chili dressing (Gregory)
  • Steamed mussels with ember-scalded cream, toasted bread (Jamie)
  • Brined prawn with charred tomato sauce & roasted corn dressing (Stephanie)

BLUE TEAM: Nini, Jennifer, Kevin

  • Spiced tuna loin over grilled kale with red pepper tahini sauce (Jennifer)
  • Grilled scallop, carrots, tomatoes, with charred brussels sprout & fennel salad (Nini)
  • Eye of swordfish braised in chorizo with coal-roasted onion, olives, peas (Kevin)

AQUA TEAM: Bryan, Eric, Lisa

  • Charred shrimp & scallop ceviche with candied squash, mushrooms, avocado (Lisa)
  • Sablefish with corn porridge & charred leeks (Bryan)
  • Chesapeake boil with grilled prawn (Eric)

JUDGES’ TABLE: While the judges singled out Melissa’s grilled swordfish and Jennifer’s spiced tuna loin, the Yellow team won, with Guest Judge Jeremiah Tower describing Gregory’s charred salmon as “technically perfect” in declaring him the winning chef.

On the flip-side, the Red team’s dishes were deemed the judges’ least favorite, leaving Brian, Lee Anne and Joe up for elimination. Click below to see which chef was sent home and for the first edition of our HEAT INDEX chef rankings:

Grilled Fruit Recipes

Grilling fruit on the grill brings out the natural sweetness of the sugars in the fruit and gives the exterior of the fruit a charred texture that is unlike anything else.

Make sure you pick fairly firm fruits like melons, pineapples, pears, peaches, tomatoes, figs to grill because the denser the fruit, the more likely they will hold their shape on the grill and not become mushy. You also want to choose fruit that is close to being ripe, not overripe.

Leave the fruit in large pieces that way they will hold their shape when being grilled and don&rsquot fall through the grates of the grill. It is also important to follow the recipe and prepare your fruit properly for grilling. Some recipes recommend coating the fruit in oil or melted butter or sugar for maximum results when grilling.

If you haven&rsquot tried grilling fruit on a grill yet, we highly recommend you try it this summer! We&rsquove listed some great grilled fruit recipes below to help get you started. And we threw in some desserts because, why not?

The Paleo Kitchen: Getting Started

Ghee (preview recipe online)
Paleo Chicken Broth (preview recipe online)
Paleo Beef Broth (preview recipe online)
Paleo Vegetable Broth
Paleo Mayonnaise
Paleo Ketchup
Paleo Barbecue Sauce
Paleo Dijon Mustard
Paleo Whole-Grain Mustard
Paleo Tomato Sauce
Paleo Coconut Milk
Paleo Almond Milk
Paleo Almond Yogurt
Paleo Cashew Nut Cheese
Paleo Wraps
Paleo Sandwich Rolls
Paleo Single-Crust Pie Dough

Appetizers and Snacks

Whipped Cashew Nut Dip with Roasted Red Peppers and Olives
Whipped Cashew Nut Dip with Chipotle and Lime
Whipped Cashew Nut Dip with Sun-Dried Tomatoes and Rosemary
Baba Ghanoush
Sweet Potato Hummus
Parsnip Hummus
Chicken Liver Pâté
Seeded Crackers
Kale Chips
Ranch-Style Kale Chips
Spicy Sesame-Ginger Kale Chips
Spiced Nuts
Curry-Spiced Nuts
Chipotle-Spiced Nuts
Orange and Fennel–Spiced Nuts
Prosciutto-Wrapped Stuffed Dates
Prosciutto-Wrapped Stuffed Dates with Pistachios and Balsamic Vinegar
Beef Jerky (preview recipe online)
Spinach and Bacon–Stuffed Mushrooms
Beef Satay with Spicy Almond Sauce
Oven-Baked Buffalo Wings
Oven-Baked Honey-Mustard Wings
Broiled Shrimp Cocktail with Tarragon Sauce

Breakfast Favorites

Sweet Potato and Celery Root Hash with Fried Eggs
Poached Eggs in Spicy Tomato Sauce
Scrambled Eggs with Easy Homemade Sausage and Bell Pepper
Scrambled Eggs with Easy Homemade Sausage and Asparagus
Family-Size Omelet with Bacon and Spinach
Family-Size Omelet with Bacon, Tomato, and Bell Pepper
Leek and Prosciutto Frittata
Wild Mushroom Frittata
Spiced Breakfast Casserole with Tomatoes and Swiss Chard
Homemade Breakfast Sausage
Homemade Apple-Fennel Breakfast Sausage
Blueberry Muffins
Applesauce-Spice Muffins
Blueberry Pancakes
Nut and Seed Granola
Tropical Nut and Seed Granola
All-Morning Energy Bars (preview recipe online)
Almond Yogurt Parfaits
Almond Yogurt Parfaits with Pineapple and Kiwi
Almond Yogurt Parfaits with Dates, Oranges, and Bananas


Chicken “Noodle” Soup
Slow-Cooker Southwestern Chicken Soup
Chicken Salad with Bacon and Tomatoes
Thai Chicken Lettuce Wraps
Nut-Crusted Chicken Breasts
Chicken with Mexican Pumpkin Seed Sauce
Pan-Roasted Chicken Breasts with Zucchini and Cherry Tomatoes
Grilled Greek-Style Chicken Kebabs
Grilled Chipotle-Lime Chicken Breasts with Shaved Zucchini and Avocado Salad
Grilled Lemon-Garlic Chicken Breasts with Fennel and Arugula Salad
Rustic Braised Chicken with Mushrooms
Slow-Cooker Curried Chicken Thighs with Acorn Squash
Slow-Cooker Caribbean Chicken Drumsticks
Braised Chicken Thighs with Swiss Chard and Carrots
Latin-Style Chicken and Cauliflower Rice
Stir-Fried Chicken and Broccoli with Sesame-Orange Sauce
Gingery Stir-Fried Chicken with Asparagus and Bell Pepper
Batter-Fried Chicken Fingers
Honey-Mustard Dipping Sauce
Ranch Dipping Sauce
One-Pan Roast Chicken with Root Vegetables
Roast Chicken with Mushroom Pan Sauce
Peruvian Roast Chicken with Sweet Potatoes (preview recipe online)
Roast Cornish Game Hens
Pan-Seared Duck Breasts with Melon Relish
Turkey Breast with Shallot Porcini Gravy

Beef, Pork, Lamb, and More

Ultimate Beef Stew
Slow-Cooker Oxtail Soup
Bison Chili
Ultimate Burgers with Caramelized Onions and Bacon
Steak Tips with Mushroom-Onion Gravy
Grilled Beef and Vegetable Kebabs
Spicy Thai Grilled Beef Salad
Seared Flank Steak with Chimichurri Sauce
Tuscan-Style Steaks with Garlicky Spinach
Pan-Seared Steaks with Tomato and Watercress Salad
Pepper-Crusted Venison with Béarnaise Sauce
Shredded Beef Tacos with Cabbage Slaw
Zucchini “Spaghetti” and Meatballs (preview recipe online)
Butternut Squash “Spaghetti” and Meatballs
Shepherd’s Pie
Spicy Korean-Style Stir-Fried Beef
French Pot Roast with Mustard-Parsley Sauce
Slow-Cooker Italian-Style Pot Roast
Pomegranate-Braised Beef Short Ribs
Osso Buco
Orange Chipotle–Glazed Pork Chops
Maple-Glazed Pork Chops
Spiced Pork Tenderloins
Grilled Stuffed Pork Tenderloins
One-Pot Pork Roast with Apples and Shallots
Slow-Roasted Pork with Red Pepper Chutney
Slow-Cooker “Barbecued” Spareribs
Stir-Fried Sesame Pork and Eggplant
Greek Lamb Meatballs with Cauliflower Rice
Grilled Lamb Chops with Asparagus
Slow-Cooker Indian-Style Lamb Curry
Roast Butterflied Leg of Lamb


Salmon Cakes with Spicy Cucumber Salad
Crab Cakes
Chile-Marinated Calamari Salad with Oranges
Shrimp Ceviche
Garlicky Roasted Shrimp with Anise
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Shrimp Scampi
Seared Scallops with Butternut Squash Puree
Grilled Bacon-Wrapped Scallops with Celery and Apple Salad
Oven-Steamed Mussels with Coconut Curry
Oven-Steamed Mussels Marinara
Smoky Braised Clams with Kale (preview recipe online)
Oven-Roasted Salmon with Tomato Relish
Oven-Roasted Salmon with Grapefruit-Basil Relish
Cod Baked in Foil with Leeks and Carrots
Seared Trout with Brussels Sprouts and Bacon
Whole Roasted Snapper with Citrus Vinaigrette
Grilled Swordfish Skewers with Charred Eggplant and Tomato Salad
Grilled Fish Tacos with Pineapple Salsa
Spanish Shellfish Stew
New England Fish Chowder
Slow-Cooker Moroccan Fish Tagine

Vegetable Mains

Stuffed Portobello Mushrooms
Cauliflower Cakes with Cilantro-Mint Sauce
Zucchini Fritters with Fresh Tomato Salsa
Spicy Stir-Fried Bok Choy and Shiitakes
Zucchini “Noodle” Salad with Tahini-Ginger Dressing
Summer Squash “Spaghetti” with Roasted Cherry Tomato Sauce
Grilled Vegetable Kebabs
Tunisian-Style Grilled Vegetables
Tomato and Zucchini Tart
Slow-Cooker Italian-Style Eggplant Bundles
Braised Squash and Winter Greens with Coconut Curry
Creamy Cauliflower Soup
Italian Vegetable Stew

Vegetable Sides

Roasted Artichokes with Lemon Vinaigrette
Slow-Cooker Braised Beets with Oranges
Slow-Cooker Braised Beets with Oranges and Tarragon
Broccoli Salad with Cherry Tomatoes and Pepitas
Brussels Sprout Salad with Apple and Hazelnuts
Brussels Sprout Salad with Currants and Almonds
Roasted Carrot “Noodles” with Garlic, Pepper Flakes, and Basil
Roasted Carrot “Noodles” with Shallot, Dill, and Orange
Slow-Cooked Whole Carrots with Green Olive and Raisin Relish
Slow-Cooked Whole Carrots with Onion-Balsamic Relish
Cauliflower Rice
Curried Cauliflower Rice
Tex-Mex Cauliflower Rice
Celery Root Puree with Horseradish and Scallions
Fennel Salad with Onion and Capers
Fennel Salad with Radishes and Tarragon
Fennel Salad with Orange and Olives
Kale Salad with Roasted Sweet Potatoes and Pomegranate
Roasted Mushrooms with Sesame and Scallions
Garlicky Swiss Chard
Slow-Cooker Mashed Sweet Potatoes with Garam Masala and Ginger
Slow-Cooker Mashed Sweet Potatoes with Cilantro and Lime
Sweet Potato Gratin
Roasted Butternut Squash with Cilantro and Sesame
Sautéed Summer Squash Ribbons with Mint and Pistachios

This family-friendly take on taco night uses your InstantPot for a one pot meal with easy prep and big flavor.

Hearty and flavorful creamed greens are mixed with crispy pancetta to create a complex sauce for penne pasta.

Grilled Sirloin with lemon-pepper butter and Leeks with Tomato Vinaigrette

Homemade lemon-pepper butter adds flavor and richness to this grilled sirloin, paired with a fresh tomato vinaigrette over leeks for a French-inspired late-summer meal.

Gluten Free Paleo Sirloin Steak Leeks Tomato Worcestershire Sauce Lemon

Fish fajita with Tomatillo salsa verde

On the Grill Description

Charred tomatillos make a bright and flavorful tomatillo salsa for these grilled fish fajitas that are perfect for a warm summer night on the deck.

mahi mahi Avocado Flour tortillas Lime Tomatillos Jalapeno pepper Cilantro

Prep: 5-10 minutes
Cook: 20-25 minutes

Grilled Soy Chicken with Sriracha Cashews

An Asian-inspired marinade and spicy cashews make this meal better-than-takeout.

Chicken Thighs Brown rice Hoisin sauce Cilantro Scallions Ginger Sesame seeds

Grilled Honey pork chops with Apple Bacon Slaw

On the Grill Description

Pork chops, cabbage, and apple go together perfectly in this fall meal featuring a bacon, cabbage slaw and grilled pork chops with soy, lemon, ginger, and honey.

Pork chops Gluten Free Paleo napa cabbage Apple bacon Honey Soy Sauce

Prep: 10-15 minutes
Cook: 15-20 minutes

Summer Squash Couscous

This complex vegetarian dish marries summer squash with pistachios, mint, and golden raisins for a satisfying warm-weather meal.

Couscous yellow squash Pistachios vegetable stock Shallot Lemon

Slow Cooker French Dip Sandwiches

This classic sandwich is made super-easy by your slow cooker, yielding tender, flavorful &ldquoroast&rdquo beef for a delicious weeknight meal.

beef chuck roast sub rolls Provolone cheese coke Soy Sauce Salad Greens

Prep: 6 hours, crockpot time

Eggplant Involtini

Involtini is an Italian word for &ldquosmall bundles&rdquo of a outer layer of food - ours is eggplant - wrapped around a food stuffing. We think this eggplant involtini should be listed as synonymous with delicious!

Eggplant Ricotta Cheese Whole peeled tomatoes Garlic Lemon oregano red pepper flakes

Prep: 10-15 minutes
Cook: 40-45 minutes

Hawaiian Chicken Skewers

gluten free,on the grill Description

These bright and flavorful BBQ chicken skewers are super easy to grill up after a quick marinade for a super satisfying weeknight meal.

Chicken Thighs Pineapple Cherry Tomatoes Zucchini Red Peppers Red Onion Sesame Oil Gluten free soy sauce Pineapple juice Honey red wine vinegar Rice wine vinegar Cornstarch Ginger Garlic

Grilled Hawaiian Tuna Steaks

1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepan, heat pineapple juice, lime juice, orange juice and soy sauce to a boil over medium-high heat. Reduce heat to medium-low cook 10 minutes or until reduced by half. Makes about 1/2 cup.

2. Reserve 1/2 the pineapple juice mixture pat tuna dry with paper towel. Spray both sides of tuna with cooking spray sprinkle with salt and pepper. Place tuna on hot grill rack cover and cook 6 minutes or until internal temperature reaches 135° for medium-rare, turning once and brushing with remaining 1/2 of pineapple juice mixture every 2 minutes. Transfer tuna to cutting board tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

3. Slice tuna against the grain serve sprinkled with onions along with reserved pineapple juice mixture.

Approximate nutritional values per serving (1 tuna steak, 2 tablespoons sauce):
310 Calories, 10g Fat (2g Saturated), 71mg Cholesterol,
602mg Sodium, 9g Carbohydrates, 0g Fiber, 5g Sugars, 44g Protein


Seared New Bedford Scallops – $42

meyer lemon butter, delicata squash, parsley risotto, sauteed spinach

Pepper Crusted Seared Yellowfin Tuna – $43

chimichurri sauce, olive tapenade, tomato-anise jam, garlic braised spinach

Sauteed Gulf Grouper – $44

parsley orzo, key lime beurre blanc, pineapple mango salsa

Pan Seared Andouille Crusted Louisiana Redfish – $41

cayenne butter, chive remoulade, seasonal vegetables

Molasses Glazed Scottish Salmon – $39

sundried tomato relish, celery root puree,

roasted Brussels sprouts, charred tomato Aioli

Grilled Blackened Gulf Swordfish – $35

lyonnaise potatoes, broccolini, tomato basil beurre blanc

Gulf Jumbo Shrimp and Grits – $37

stone ground smoked gouda grits, bacon bits, scallions

Herbed Marinated Grilled Free-Range Chicken – $31

sauteed broccolini, lyonnaise potatoes, balsamic-roasted pepper coulis

Vegetable Plate – $28

grilled asparagus, garlic braised spinach, white wine glazed artichokes, broccolini, wood oven roasted wild mushrooms and coconut whole grain brown rice

300 Recipes for the Grill

At your next gastronomic - BBQing or Grilling Event

Well with these recipes to choose from . everyone will love you.

COOKING - Grilling Indoors or Out! Something here for everyone


300 Recipes for the Grill

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Cooking Shellfish

Some Guidelines

Shellfish — shrimp, crabs, scallops, clams, mussels, oysters or lobster — becomes tough and dry when overcooked. To cook raw shellfish, shucked or in the shell, follow these basic guidelines:

  • Raw shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell.
  • Shucked shellfish (clams, mussels and oysters without shells), become plump and opaque when cooked and the edges of the oysters start to curl. The Food and Drug Administration (FDA) suggests: boiling shucked oysters for 3 minutes, frying them in oil at 375 degrees F for 10 minutes or baking them for 10 minutes at 450 degrees F.
  • Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
  • Scallops turn milky white or opaque and firm when cooked. Depending on the size, scallops take 3 to 4 minutes to cook thoroughly.
  • Boiled lobster turns bright red. Allow 5 to 6 minutes cooking time after the water comes back to a full boil.

Grilling Seafood

Dressed Fish 1 lb. Medium/Direct 10 to 15
2-2-1/2 lbs. Med/Indirect 20 to 30
Fillets or Steaks 1/4 to 1/2 in. High/Direct 3 to 5
1/2 to 1 in. High/Direct 5 to 10
Kabobs 1-in. cubes Medium/Direct 8 to 12
Scallops, Sea 1 lb. Medium/Direct 5 to 8
Shrimp, Medium 1 lb. Medium/Direct 5 to 8

Shrimp and Crab Boat Appetizers

  • 1 pound peeled and deveined cooked shrimp, chopped
  • 6 ounces) lump crabmeat, picked over for shells
  • 2 celery ribs, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 24 Belgian endive leaves (3-4 heads) or small butter lettuce leaves

In a large bowl, combine shrimp, crab and celery. Add mayonnaise and mustard. Toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. Yield: 2 dozen.

Red Pepper Soup with Grilled Shellfish

  • 1/4 cup olive oil, divided
  • 1/4 cup minced garlic
  • 1/2 cup diced onion
  • 4 pounds red bell peppers
  • 1 cup tomatoes, diced
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 10 leaves basil, chiffonade
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced chives
  • 8 (U 16/20-count) shrimp
  • 8 (U 30-count) scallops
  • 8 ounces crabmeat, leg or lump

Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.

Roast the peppers on an open flame until charred place in a plastic bag to sweat remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken stock and water bring to a simmer. Simmer for 20 minutes.

Add basil, thyme, crushed red pepper and salt and pepper to taste. Puree the mixture with a hand immersion blender.

Combine ingredients (olive oil through the chives) and mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done (about 5-6 minutes) on a grill or under the broiler. Use as a topping for the Red Pepper Soup and serve hot with crusty country bread.

Pistachio-Crusted Scallops

  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted, shelled raw natural pistachios
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • 8 large sea scallops, side muscle removed
  • Kosher salt
  • Freshly ground black pepper

Melt 1 tablespoon butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl toss with chives, tarragon and thyme.

Season scallops with salt and pepper. Heat remaining butter and oil in a large nonstick skillet over high heat. Add scallops sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture and serve immediately.

Baked Italian Oysters

  • 1 1/2 (1-ounce) slices white bread
  • Cooking spray
  • 1/3 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground red (cayenne) pepper
  • 1/4 teaspoon black pepper
  • 24 oysters on the half shell
  • 8 lemon wedges

Preheat oven to 450°F.
Place bread in a food processor and pulse 10 times or until coarse crumbs form, (about 3/4 cup).

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley and garlic cook 5 minutes, stirring constantly. Remove from heat stir in fresh breadcrumbs, Italian breadcrumbs and the next 4 ingredients (Italian breadcrumbs through black pepper).

Place oysters on a jelly roll baking pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.

Mussels Fra Diavlo

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic (6 cloves)
  • 1 to 2 teaspoons crushed red pepper
  • 1 cup red wine
  • 2 cups Fra Diavlo Sauce, recipes follow
  • 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
  • 2 tablespoons freshly chopped parsley leaves
  • 3 tablespoons olive oil
  • 4 large cloves garlic, chopped (about 1/4 cup)
  • 1 1/2 teaspoons crushed red pepper
  • 2 cups Marinara Sauce
  • 1 (8-ounce) bottle clam juice
  • Kosher or sea salt

Heat the 3 tablespoons olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds. Add the Marinara Sauce, clam juice and salt to taste. Simmer, stirring occasionally over medium-low heat, about 15 minutes.

Heat the 2 tablespoons olive oil in a pan over medium heat. Add the garlic and red pepper and saute until fragrant, stirring, about 30 seconds. Add the wine and Fra Diavlo sauce, increase the heat to high, cover and bring to a boil.

Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or two, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.

Lobster Arrabbiata

  • Two 1 1/2-pound lobsters
  • 5 tablespoons olive oil
  • 4 small dry red chilies, crushed or 1 tablespoon crushed red pepper flakes
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 pints ripe cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 1 lb spaghetti
  • 12 fresh basil leaves, for garnish, optional

Bring 2 large, tall pots of water to a boil. One will be for the spaghetti, one for the lobsters. It is best if the lobster pot has a lid.

Place the lobsters in the boiling water headfirst and cover tightly with the lid. (If you happen to have lobsters of different weights, put the heaviest lobster in first and wait a minute to add the others.) Boil the lobster for about 7 minutes but no longer than 8 minutes. You want it to be slightly underdone. Transfer the lobsters to a bowl and separate the heads from the tails, reserving them both in the bowl. Remove the lobster legs from the body/head and set aside.

Heat the olive oil and lobster heads in a large 14-inch saute pan. Include any juices that have collected in the bowl. Roast the lobster heads in the oil for about 5 minutes.

Meanwhile, crack open the claws and remove the meat. Cut open the tails to remove the tail meat. Cut all of the meat into large, 2-inch pieces.

Remove the lobster heads from the pan and discard. Add the chilies and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half. Add the tomatoes, sprinkle with sea salt and black pepper and saute until they just begin to break down.

Cook the spaghetti in the second pot of boiling water along with 2 tablespoons of salt for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.

Add the lobster meat, reserved lobster legs and pasta to the sauce and toss together for about a minute, adding pasta water as needed, top torn basil and serve.

Grilled Swordfish with Charred Leeks and Citrus - Recipes

2 large or 3 small leeks, rinsed well and sliced into 1/4″ rounds

2 T crème fraîche, heavy cream or sour cream [I used half heavy cream, half sour cream]

6 jumbo sea scallops, rinsed well and patted dry [if the muscle is still attached to the side, simply pull off and discard]

kosher salt and freshly ground black pepper, to taste

1 T freshly grated lemon zest, optional

In a medium skillet over medium-low, heat the butter until foamy. Add the leeks, sugar and salt stir to coat. Cover and continue to stir every few minutes to avoid burning, about 15 minutes, until the leeks are fragrant, soft and almost melting. Add 1 T water if the leeks are looking really dry, and adjust the heat as necessary if they begin to brown.

Add the crème fraîche [or heavy cream or sour cream] and cook the leeks a minute or two more, stirring all the while. Set the skillet aside.

In the meantime, cook the orzo and the scallops. Bring a large pot of water to a boil, salt well and add the orzo, cooking according to package instructions or until al dente. Drain and reserve 1/4 c cooking liquid.

Heat the olive oil in another medium skillet over medium-high heat. Season both sides of the scallops with salt and pepper. Place scallops in the hot oil and sear until golden, about 1 1/2 to 2 minutes [a scallop should pull away from the pan when it's ready to turn]. Gently flip to the other side and cook until opaque, another 1 1/2 to 2 minutes. Remove the scallops to a plate.

Add the leeks, orzo and reserved cooking liquid to the scallop skillet. Use a wooden spoon to scrape up the bits on the bottom of the pan and stir lot around. Put a big spoonful of the creamy leek orzo in each bowl and place three scallops on top. Garnish with the lemon zest, if desired.

Watch the video: Oven Steamed Swordfish