Grilled monkfish with
chipolte pepper sauce
3 tbl. olive oil
2-3 whole garlic cloves
1 canned chipolte chili in Adobo sauce
1/2 roasted red bell pepper (block skin and seeds removed)
2/3 cup mayo
3 tbl. sour cream
4 tbl. lime juice
salt to taste
1 tlb. parsley-chopped
2 tsp. paprika
2 lbs monkfish fillets cut into medallions
Four sauce
Saute the whole garlic cloves in 1 tbl. of olive oil over low heat until they become caramel in color. Add them to a food blender. Add to the oil and garlic the chipolte pepper, red bell pepper, mayo, sour cream, 1-2 tbl. of lime juice, salt to taste. Blend this well until it has a sauce consistency. Add more lime juice if too firm. Stir in parsley. Keep cool until use.
In a small bowl, wisk together the remaining lime juice, remaining olive oil, paprika, salt and pepper and monkfish medallions. Coat fish well, refrigerate until use (no more than 45 minutes).
Grill the monkfish for about 10 minutes or until done, about five minutes on each side. Ladle sauce over medallions as needed.
Oysters Rockefeller
12 medium sized oysters in the shell
(Scrub shells very well with a brush.)
Shuck each oyster, saving the juice in a container.
Separate the oyster from the shell, leaving the oyster in the shell. Discard the top of the shell.
3 bunches of fresh spinach, most stems removed and washed well.
2 tbl. whole butter
1/2 cup water
Salt and pepper
Add water and butter to a pot and bring to a boil.
Add spinach, salt and pepper and simmer until spinach is wilted.
Drain well, getting as much liquid out of the spinach as possible.
Chop spinach finely and set aside.
1 small onion
4 slices of bacon-chopped fine
1 tbl. of chopped fresh garlic
1 oz. pernod or anise flavored liquor
Tbl. of whole butter
Tsp. of Worchestershire.
Couple shakes of tabasco
The reserved oyster juice
1/2 cup bread crumbs
1/3 cup grated or shredded parmesan cheese
Saute bacon until crisp.
Pour off most of the grease but to some remaining, added onion and garlic and saute three minutes.
Add pernod and bring to a flame.
Add butter, worchestershire, tabasco and oyster juice.
Bring to a simmer.
Add spinach, bread crumbs and cheese.
Mixture should be moist but not wet.
Top each oyster with a small amount of mixture and bake at 350 degrees for 8-10 minutes.
Serves two-four.
Penne pasta with swordfish
1/4 cup olive oil
3-4 garlic cloves-chopped
Pinch of red pepper flakes
3 cups chopped tomatoes that have been peeled and seeded
2 tsp. of chopped fresh oregano
3/4 cup fish stock
Salt and pepper to taste
1 lb. swordfish-cubed into 1/2 inch pieces
1/4 cup kalamata olives-chopped in half
1 tbl. capers
2 tbl. fresh chopped parsley
1 lb. dried penne pasta
Cook the pasta in a pot of boiling water about 12 minutes or until done, drain and set aside.
In a large saute pan heat the olive oil over medium high heat. Add the garlic and red pepper flakes and saute this until the garlic just starts to turn light brown.
Add the chopped tomatoes, oregano, fish stock, salt and pepper and simmer, stiring often until the tomatoes begin to break down, about 15 minutes, but leaving a saucy consistancy in the pan. Add the swordfish, cover and simmer another 10 minutes.
Remove lid and break up the swordfish so there are no big pieces.
Stir in the olives, capers and 1 tbl. of the parsley.
Add the cooked and drained penne pasta-mix well and transfer to a plate. Sprinkle the remaining parsley over the top.
Serve.