Simple Steamed Dungeness Crab:
Prep Tme: 20 Minutes
Feeds: 1-2 People
- Two Cleaned Crab Halves (one whole)
- One tbls. Sea Salt
- Four tbls. Old Bay Seasoning
- 5 Cloves of Garlic
- 1/2 Stick of butter
1) Bring one inch of water to boil in a large pot with a steam tray and add one tablespoon of Sea Salt and 4 tbls. of Old Bay Seasoning
2) Place the cleaned crab halfves in the pot and cover for 10 minutes. If you have more crab to steam, add an extra 5 minutes. (You can also add other herbs at this time like fresh basil)
3) While the cooked crab is cooling, Make a nice garlic butter for dipping. Peel and chop the garlic and saute in butter until it becomes lighly brown.
4) Crack over a cutting board to reduce the mess. Make sure to remove all small pieces of shell. For claws that are difficult to crack, a nut cracker or mallet can be helpful.
Prep Time: 30 minutes
Serves: 2-3 People
3/4-1 lb fresh Petrale or Whole Sanddabs
Flour for dredging fish
Salt and Pepper
2 Tbls. butter
1 Tbls. olive oil
1 lemon, thinly sliced
2 Tbls capers
1) Sprinkle flour (about 1/4 Cup) over a sheet of waxed paper large enough for each fish to be dredged.
2) Dredge the fish immediately before you place in
the heated pan, don't allow them to sit around long.
3) Using a non-stick fry pan, heat butter and oil until butter is just about to brown. Gently lay the filets into pan. Don't crowd them. Lightly brown each side (it will take 3 mins or so for each side).
4) Remove the fish to a warm plate.
5)Add all of the sliced lemon and the capers to the hot pan and cook for 2-4 mins. Add more butter if necessary.
5) Add the fish back into the pan only long enough to warm them up and again. Serve with chopped parsley.
Tom Kha: Thai Coconut Soup WIth Fresh Fin-Fish
Prep Time: 1 hour
Feeds: 6-8 People
½-1 Lb Fish, Shellfish or Meat (cooked in soup or separately)
4 cups Chix Stock
1 can Coconut Milk
2 Tbls Olive Oil (or other veg-oil)
1/3 cup Shallots diced
3 cloves Garlic minced
2 inches Ginger sliced
1 stick Lemon Grass cut on diagonal ½ ” slices
2 fresh Carrots diced
1-2 fresh Corn sliced off cob
1 tsp Sea Salt
½ tsp Black Pepper
2 Tbls Garlic Chili Paste (or more to taste)
2 tsp Curry Powder
2 tsp Fish Sauce
2-3 cups Veggies (pick favorites); Yams, Yukon Potatoes, Green Beans,
Mushrooms, Peas, Cauliflower, Eggplant or other veggies of choice
Add these at the end right before serving:
3 fresh Limes juiced
4 oz Fresh Spinach
2 stems Green Onions cut on diagonal ½ ” slices
½ cup Cilantro torn, chopped
½ cup Thai Basil (or regular Basil) torn, chopped
¼ cup Mint Leaves (optional) torn, chopped
Sauté garlic and shallots in oil until tender (add meat at this time if you are
poaching fish/meat in the soup) … if you are cooking Fish/Seafood in the Soup, add it aftervegetables are tender… otherwise serve Fish/Seafood/Meat* cooked separately in serving bowls and pour soup over the top…add remaining 1st tier ingredients and simmer on medium/low heat until vegetables are tender…Add 2nd tier ingredients, stir-in Lime Juice….add spinach and herbs to serving bowls and pour soup over the top.
* Poach, Broil, Grill or Bake Fish, Seafood or Meat…
Ian's Famous Miso-Marinated Sablefish
Prep Time: 30 minutes or as long as overnight for marinating
1/4 cup red or white miso paste
1/4 cup sake
2 tablespoons mirin
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/8 cup sugar
4 black cod filets, 5 to 6 ounces each
Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of black filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.
Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod fillets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.
Alternatively, cook on medium high heat in a non-stick pan.
When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistence), and serve immediately.