dry rub for all occasions

Ingredients

• Servings: 2
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 teaspoon white pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cayenne pepper
• 4 1/2 teaspoons seasoned salt
• 2 tablespoons paprika
• 1 1/2 cups light brown sugar
• 1 teaspoon dry mustard
• 1 teaspoon ground mace
• 1 teaspoon crushed dried rosemary

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. process the spice mixture until thoroughly blended. store in an airtight container at room temperature.

fish and chips

Ingredients

• Servings: 2
• 1 quart vegetable oil for frying
• 1 pound fillets
• 1 egg, beaten
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a large heavy skillet, heat oil to 375 degrees f (190 degrees c).
• dip fillets into beaten egg and dredge in bread crumbs.
• gently slide fish into hot oil and fry until golden brown. drain briefly on paper towels. serve hot.

ann's christmas eve bouillabaisse

Ingredients

• Servings: 10
• 1/2 cup olive oil
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 leeks, sliced
• 1 teaspoon dried thyme leaves
• 1 bay leaf (optional)
• 1 (14.5 ounce) can diced tomatoes
• 2 (8 ounce) bottles clam juice
• 2 3/4 cups dry white
• 2 teaspoons fennel seeds, crushed
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh parsley
• 1 pound fillets, cut into 2 inch pieces
• 1 pinch saffron
• 24 sea scallops
• 30 small mussels, scrubbed and debearded
• 1 pound cooked lobster meat, cut into bite-size pieces

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• heat the olive oil in a large skillet over medium heat. stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
• stir in the diced tomatoes, clam juice, white , fennel seed, salt and pepper, and parsley. simmer for 15 minutes. add the snapper and cook for an additional 10 minutes.
• gently mix in the saffron, scallops, and mussels. cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. add the lobster pieces and cook until heated through, about one minute.
• ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

In Grape Leaves With Garlic And Caper Butter

Ingredients

• Servings: 8
• 8 (4 ounce) fillets , skin removed
• sea salt and freshly ground black pepper to taste
• 16 grape leaves, rinsed and patted dry
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 tablespoon grated lemon zest
• 1 tablespoon drained capers
• 1 teaspoon lemon juice
• 1 tablespoon cooking
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the oven's broiler.
• season the snapper fillets with sea salt and pepper. place two grape leaves on a clean surface so that they overlap slightly. place a fillet in the center. fold the leaves over the center of the fillet to enclose completely. brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan. repeat with the remaining fillets and leaves.
• place the fish under the preheated broiler about 6 inches from the heat source. broil for 4 minutes per side, turning once, or until fish is opaque.
• while the fish is broiling, melt the butter in a small saucepan over medium heat. stir in the garlic, lemon zest, capers, and parsley. season with salt and pepper.
• to serve, remove the fish packets to a platter, and spoon the sauce over the top.

blackened fish

Ingredients

• Servings: 6
• 1 tablespoon paprika
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 6 (4 ounce) fillets trout
• 1/4 cup unsalted butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• pour 3/4 cup melted butter into a shallow dish. dip each fillet into butter, turning once to coat both sides. sprinkle both sides of fillets with spice mixture, and gently pat mixture fish.
• place fillets into hot pan without crowding. carefully pour about 1 teaspoon melted butter over each fillet. cook until fish has a charred appearance, about 2 minutes. turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. repeat with remaining fish.

Lemon Garlic Tilapia

Ingredients

• Servings: 4
• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
• rinse tilapia fillets under cool water, and pat dry with paper towels.
• place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
• bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

grilled halibut with fennel and orange

Ingredients

• Servings: 4
• 2 blood oranges or valencia or cara cara oranges
• 3 tablespoons carapelli® extra virgin olive oil
• 4 (4 ounce) skinless halibut or haddock fillets
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt or kosher salt
• 1/2 cup very thinly sliced small fennel bulb
• 2 tablespoons chopped fresh tarragon (optional)

Recipe

Preparation Time: 29 mins Ready Time: 29 mins


• heat a grill to medium-high heat or have a ridged grill pan ready. cut 1 of the oranges in half and squeeze 2 tablespoons juice. in a medium bowl, combine olive oil and juice. spoon 2 tablespoons of the mixture over fish. sprinkle paprika over fish; let stand 10 minutes.
• peel remaining orange and separate into sections. add the orange sections and fennel to the bowl; toss with olive oil mixture.
• grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. transfer to serving plates and top with fennel and orange mixture and sea salt. garnish with tarragon if desired.