Summer Squash Potato Gratin
1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
3 cups shredded cheddar cheese
Salt and pepper
Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)
Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper, and then ⅓ of the onion and 1 cup of shredded cheese.
Spray a large sheet of foil to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.
Butter Braised Sea Bass
2-6oz sea bass fillets
3 tablespoons butter
Salt and pepper to taste
¼ cup chopped chives
In a small skillet, melt the butter, and add the sea bass. Sprinkle with salt and pepper. With a spoon scoop the butter up and over the fish. Cook for 5 minutes, turn the fish over and scoop butter over the fish as it cooks for 5-6 minutes more. Sprinkle with chopped chives and serve immediately.
Easy Corn On The Cob
2 fresh ears of corn, husked and silk removed
2 tablespoons butter
2 large sheets of waxed paper
Wash the corn well. Place each ear on a large sheet of waxed paper. Spread each ear with butter. Roll up and twist the ends closed. Place in the microwave and cook on high for 2 ½ minutes. Let rest for two minutes and serve.
Pan-Seared Chilean Sea BassWith Asparagus Tortellini Anr roasted carrots
Pan-Seared Chilean Sea Bass
Juice of 1 lemon
2 (8-ounce) wild caught Chilean Sea Bass fillets skin removed
1/2 teaspoon coarse sea salt
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 large garlic clove finely chopped
1 teaspoon chopped fresh thyme
¼ cup heavy cream
Coat fish in flour mixed with salt and lemon pepper. Heat a deep medium skillet and add the oil and 1 tablespoon of butter.
Cook until fish is browned and just opaque in the center, about 6 minutes per side, lowering heat if lemons and fish brown too quickly. Transfer fish to a platter and lemons to a serving plate.
Place the skillet over low heat and add garlic. Cook, stirring, for 1 minute. Stir in lemon juice and cook for 1 minute. Remove the skillet from the heat and swirl in butter and cream.
Half a bunch of asparagus, trimmed and cut into 1-inch lengths
10 oz frozen mixed spinach and cheese tortellini, cooked al dente
Cook the asparagus the way you like them. I roasted them for the last 15 minutes during the time the carrots were roasting.
Combine the asparagus and cooked pasta. Add half of the creamy lemon sauce and mix well. Divide in half and place on individual dinner plates. Top with the cooked fish and pour the remaining sauce over the fish.
3 large carrots, peeled
1 tablespoon of olive oil
Salt and pepper to taste
Heat the oven to 400 degrees F
Place the oil in a small baking dish
Cut eh carrots in half and then quarter each half. Place the cut carrots on the dish. Add salt and pepper. Add fresh herbs, if you like them with carrots. I use rosemary. Mix well. Roast for 30 minutes.
Italian Style Sea Bass
12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs
Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.
Baked Tomato Slices
1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.
Italian Style Rice And Peas
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving
Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.
Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.
1 garlic clove grated
1 tablespoon olive oil
l1 tablespoon butter
¼ cup finely chopped onion
¼ cup finely chopped celery
3 mini red sweet peppers, finely chopped
10 oz raw shrimp (about 18), peeled and chopped
6 oz firm white fish such as sea bass, chopped
8 oz lump crab meat
1 teaspoon seafood seasoning (Old Bay)
1 cup whole milk Ricotta cheese
1 cup shredded Mozzarella
1/2 cup grated Parmesan, plus extra for the top
1/2 teaspoon fresh ground black pepper
24 large pasta shells
2 cups heavy cream
1 cup of water
2 tablespoons flour
1/4 cup grated Parmesan
3/4 teaspoon seafood seasoning
Cook the jumbo shells in boiling salted water for two minutes less than the package instructions. Drain in a colander and run cold water over them for a minute or two. Place the shells on kitchen towels while you make the filling.
Preheat the oven to 350°F.Butter a large baking dish
In a skillet, heat oil and butter over medium heat. Add in garlic, onion, celery, and mini peppers, and cook until the vegetables are softened; about 3 minutes. Add in shrimp and sea bass and season with Old Bay seasoning. Cook until the shrimp become pink and the sea bass is cooked; about 3-5 minutes. Remove from the skillet and let cool.
In a large bowl, combine the ricotta, parmesan, mozzarella, egg, and fresh ground black pepper. Stir in cooled shrimp mixture and crab meat.
In the same skillet, you cooked the shrimp in, bring the cream and milk to a low boil. Reduce the heat and simmer for 10 minutes, add the seafood seasoning. Remove the skillet from the heat and whisk in the flour and parmesan cheese. Return to a simmer, and cook until the sauce thickens about 5 minutes.
Fill each pasta shell with 2 tablespoons of the seafood filling and place them in the baking dish.
Pour the sauce over the filled pasta shells in the baking dish. Sprinkle the top with parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
Serve with a green mixed salad.
1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper
Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.
Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.
Creamy Corn Stuffed Tomatoes
4 firm, medium-sized tomatoes
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley
Preheat oven to 400°F.
Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.
Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.
Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.
Sweet Potato Patties
The potato cakes can bake in the oven along with the tomatoes in this dinner menu.
Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.
In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.
Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
Sea Bass with Spinach Pesto
1 lb Sea Bass fillets cut into ½ inch thick pieces
4 tablespoons butter
Spinach pesto, recipe below
1/2 cup Flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix the flour and seasonings together. Coat the fish fillets in the flour mixture. Melt the butter in a large heavy skillet. Place the coated fillets in the butter and cook for 3-4 minutes per side. Cover each fillet with several tablespoons of spinach pesto and heat for 2 or 3 minutes.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine-pignoli (or any nuts) nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Tomato Mozzarella Salad
2 tomatoes, sliced into ½ inch thick slices
5-6 slices fresh mozzarella cheese, ½-inch thick
5-6 Pitted oil-cured olives
Extra-virgin olive oil
Arrange the tomato slices alternating with mozzarella slices on each serving plate. Drizzle with olive oil and top with olives.
Oven Roasted Asparagus
1 bunch asparagus
Coarse sea salt to taste
Crushed black pepper to taste
!/4 teaspoons roasted garlic powder
1/2 cup grated Parmesan cheese
Preheat the oven to 400°F (205°C). Remove the woody ends of the asparagus spears.
Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper, garlic powder, and the Parmesan cheese.
Bake until the cheese begins to brown and the spears are tender about10-12 minutes.
Pan-Seared Chilean Sea Bass With Lemon Sauce
1 lemon halved, seeds removed
2 (6-7ounces each) Chilean Sea Bass fillets skin removed, each cut in half
1/4 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1/4 cup flour
1 tablespoon extra-virgin olive oil
1 small shallot, minced
2 tablespoons dry white wine
1 tablespoon unsalted butter
2 teaspoons chopped fresh thyme or oregano
Place a heavy skillet over medium-high heat. When very hot, add lemon cut-side down. Coat fish in flour that has been mixed with salt and pepper. When the lemon just begins to brown, about 3 minutes, push them to one side of the skillet and add oil and fish. Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly. Transfer fish and lemon to a serving plate.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute. Stir in wine and cook for 1 minute. Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour the sauce over the fish.
1 cup pearled farro
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/4cup roughly chopped fresh parsley
¼ cup roughly chopped fresh basil leaves
Place the farro, apple cider, bay leaves, 1 teaspoon salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. Drain the farro and transfer to a large serving bowl.
Discard the bay leaves.
Stir in the herbs and ¼ teaspoon black pepper. Stir. Drizzle with olive oil and serve.
2-10 oz packages frozen spinach, defrosted and squeezed dry
2 cloves garlic, sliced thin
Salt and pepper to taste.
1/4 cup extra virgin olive oil
Place all the ingredients in a medium saucepan. Heat on medium and let the spinach cook slowly until tender and silky., about 15 minutes.
This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.
Seafood in an Italian Spicy Tomato Sauce
Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley
For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.
For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.
Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.
Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.