17874 sauteed sea fres Recipes

sea bass or halibut steaks (8 to 10 oz each), uncooked shrimp, peeled and deveined, red or sweet onion, thinly sliced, italian-style stewed tomatoes, crumbled feta cheese

flour, seasoned with (for dredging), salt and pepper, chilean sea bass fillets, butter, olive oil , combination, dry white wine, butter, softened, drained capers

fresh fiddlehead ferns, ends trimmed, unfiltered extra-virgin olive oil, garlic, minced, sea salt, black pepper, fresh lemon juice

chopped shallots, sherry wine vinegar, dijon mustard, olive oil, sea scallops , side muscles trimmed, halved crosswise, andouille sausage ,* cut into 1/2-inch pieces, chopped fresh parsley

broccoli rabe, garlic cloves, thinly sliced lengthwise, extra-virgin olive oil, salt (preferably sea ), or to taste, lemon wedges

radishes with greens attached (2 lb), unsalted butter, salt (preferably sea ), garlic clove, minced, chopped fresh chives

olive oil, green onions, thinly sliced, carrot , cut into matchstick-size strips, garlic clove, minced, sea scallops, tomato, seeded , cut into strips, chopped fresh cilantro, fresh lemon juice, balsamic vinegar or red wine vinegar

sea-bass fillets, about 1 inch thick (about 2 lb in all ), salt, fresh-ground black pepper, pesto, store-bought or homemade, carrots, grated, zucchini, grated, olive oil, dry white wine

langoustines (about 4 lb) (you may substitute with king prawn, australian crayfish or large 2 to 3 oz.-shrimp with heads), shellfish butter (see below ), pepper, sea salt ( fleur de sel ), shellfish heads, unsalted butter, water, langoustine (shellfish) heads, chicken stock, shellfish butter, red onion (3 small pieces), quince, chardonnay, langoustine broth, grapefruit peelings (use a vegetable peeler), peppercorns (preferably indonesian), vanilla bean, unsalted butter, dry chili, mint leaf, pepper, salsify, olive oil, duck fat, butter, chicken stock, sea salt (fleur de sel), black pepper, olive oil, truffle juice, lemon juice, salt, white pepper, basil leaves, broccoli sprouts

flour, salt, fresh ground pepper , to taste, sea scallops, cut in half, butter, vegetable oil, scallions, 1 small bunch, sliced, dry white wine, fresh parsley or 3 tbsp chervil, chopped, lemon, cut into wedges

all-purpose flour for dredging, seasoned with salt and pepper, chilean sea bass fillets, butter/ olive oil combination, dry white wine, butter, softened, drained capers

potato, cut into large dice, celery root, cut into large dice, cream, butter, grating nutmeg, spinach , washed thoroughly and dried, grating nutmeg, butter, clarified butter, for sauteing, olive oil, for sauteing, sea bass fillet, salt and freshly ground black pepper, flour , for dredging, blond beer, shallot, sliced, rosemary, thyme, red wine vinegar, cream, butter, cut into small pieces, north sea grey shrimp, poached and diced, tomato, diced, chives, for garnish, rosemary, for garnish

chilean sea bass fillets, salt and freshly ground pepper, olive oil, for sauteing, potato-parsnip brandade , recipe follows, piquillo pepper saffron sauce , recipe follows, garlic, coarsely chopped, olive oil, divided, dried salt cod, rehydrated and flaked, potatoes, peeled, cubed and boiled in salted water until soft, parsnips, peeled, cubed and boiled in salted water until soft, warm milk, unsalted butter, salt and freshly ground black pepper, shallots, finely chopped, white wine, white wine vinegar, saffron, cold unsalted butter, cut into small pieces, piquillo peppers (or 1 roasted red pepper), finely diced, salt and freshly ground white pepper

grapeseed oil, shrimp, peeled, deveined, diced yellow onion, sea salt, ground white pepper, precooked italian sausage, diced small, white wine , such as a riesling, strawberries, quartered, white balsamic vinegar, unsalted butter, feta cheese, crumbled, shredded romaine lettuce, basil leaves, thinly sliced, olive oil, sea salt

minced shallots, minced garlic, court bouillon , recipe follows, sea bass fillets, skin removed, salt and white pepper, cubed, cold unsalted butter, freshly chopped tarragon, freshly chopped chervil , plus more for garnish, olive oil, butter, carrots , cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches), zucchini , cut into batonnet, water

dijon-style mustard, balsamic vinegar, olive oil, sea scallops, minced shallot, watercress , coarse stems discarded, rinsed and spun dry (about 3 cups), carrot, shredded, cooked fresh or thawed frozen corn kernels

whole head of garlic, sherry wine vinegar, dijon mustard, chopped fresh chives, chopped italian parsley, minced shallot, chopped fresh tarragon, extra-virgin olive oil, fine sea salt, diameter portobello mushrooms, stemmed, extra-virgin olive oil, garlic cloves, chopped, fresh rosemary sprigs, fresh thyme sprigs, skinless cod fillets, quick-cooking flour (such as wondra), canola oil

butter, fennel bulbs, trimmed, thinly sliced, chicken stock or canned low-salt broth, sugar, fresh lemon juice, bottled clam juice, dry white wine, mushrooms, sliced, shallot, sliced, dry vermouth, curry powder, whipping cream, butter, sea scallops