Eight fresh seafood recipes for Lent

Eight fresh seafood recipes for Lent

March 9, 2018


Skip the fish fry and serve up these hearty seafood dishes by chef Nicole Bissonnette of Bartlett’s Fish Camp in Michigan City. 

PEEL ’N EAT SHRIMP 

There are many recipes for a shrimp boil; you need to play and adjust and find your preference. The following is ours. 

1 bottle beer
4 quarts water
4 tablespoons pickling spice (includes peppercorns, bay, mustard seeds, coriander seeds, fennel seeds, red pepper flakes)
2 tablespoons Old Bay seasoning
2 bay leaves
2 tablespoons salt 

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Skip the fish fry and serve up these hearty seafood dishes by chef Nicole Bissonnette of Bartlett’s Fish Camp in Michigan City. 

PEEL ’N EAT SHRIMP 

There are many recipes for a shrimp boil; you need to play and adjust and find your preference. The following is ours. 

1 bottle beer
4 quarts water
4 tablespoons pickling spice (includes peppercorns, bay, mustard seeds, coriander seeds, fennel seeds, red pepper flakes)
2 tablespoons Old Bay seasoning
2 bay leaves
2 tablespoons salt 

  1. 1. Combine all ingredients and bring to a boil.  
  2. 2. Add 2 pounds 16/20 size shrimp and cook a few minutes. Do not overcook!  
  3. 3. Lay shrimp out on a cookie sheet to cool quickly in refrigerator before serving. It can also be served hot. Serve with your favorite cocktail sauce. 

 

Photo Credit: Monica Zibutis
Peel 'n' Eat Shrimp

HIMALAYAN SALT BLOCK SEARED SESAME TUNA 

4 (6-ounce) pieces ahi tuna
1 tablespoon black sesame
1 tablespoon white sesame
1 teaspoon togarishi flakes (for spicy heat) 

  1. 1.  If you want to sear it on a salt block, you need to slowly heat up the block, gradually getting up to 400 degrees by increasing heat on your grill or oven in 15-minute increments. If you heat too fast, it will crack the salt block.  
  2. 2. Mix the seasoning and coat the fish. Make sure the tuna remains very cold before searing, or it will overcook quickly.  
  3. 3. Sear the tuna on each side for about 30 seconds, and flip with a flat fish spatula to prevent sticking. If you cook this in a pan, use a nonstick skillet and a few tablespoons of cooking oil. I sear the tuna, then chill and serve this dish cold on a clean salt block with sauce and relish on the side.

 

For Sauce:
1 cup tamari
1 cup dry sherry
1 cup sugar 

1. Combine and heat ingredients and reduce by one third or more until syrupy. The sauce is a nice blend of salty and sweet, and I serve it on the side for dipping. 

For Relish:
Finely julienned celery, fennel, carrot, napa cabbage or any vegetables you like (fresh cilantro would be a nice addition)

  1. 1. Toss in a rice wine seasoned vinegar with a light splash of sesame oil. You can even add salad greens to turn this into a salad.
Photo Credit: Monica Zibutis
Himalayan Salt Block Seared Sesame Tuna

CLAM LINGUINI 

3 tablespoons kosher or coarse sea salt for pasta water, more to season dish
1 pound linguini (cooked in rapid boiling salted water, then shocked in cold water to not overcook—or time well to toss in sauce when it comes out of hot water)
Half medium onion, finely diced
4 cloves garlic, thinly sliced
1/4 pound butter plus 2 tablespoons oil
1 pound or more littleneck clams, scrubbed
1 cup dry white wine
2/3 cup heavy cream
1 cup clam juice
1 tablespoon or less red pepper flakes
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 cup panko breadcrumbs toasted over medium heat in a small knob of butter (make sure to season with salt and pepper) 

  1. 1. Sauté onion and garlic in butter and oil with salt and pepper.  
  2. 2. Add the clams and white wine and cover to steam open and reduce wine.  
  3. 3. Check on clams and add heavy cream and clam juice. Cover again to ensure all clams open and sauce reduces a bit.  
  4. 4. Add red pepper flakes and half the chopped parsley and toss in the linguini.  
  5. 5. Split the pasta and clams between bowls and garnish top with toasted breadcrumbs and more fresh parsley. 
Photo Credit: Monica Zibutis
Clam Linguini
Photo Credit: Monica Zibutis
Clam Linguini

CLAM LINGUINI 

3 tablespoons kosher or coarse sea salt for pasta water, more to season dish
1 pound linguini (cooked in rapid boiling salted water, then shocked in cold water to not overcook—or time well to toss in sauce when it comes out of hot water)
Half medium onion, finely diced
4 cloves garlic, thinly sliced
1/4 pound butter plus 2 tablespoons oil
1 pound or more littleneck clams, scrubbed
1 cup dry white wine
2/3 cup heavy cream
1 cup clam juice
1 tablespoon or less red pepper flakes
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 cup panko breadcrumbs toasted over medium heat in a small knob of butter (make sure to season with salt and pepper) 

  1. 1. Sauté onion and garlic in butter and oil with salt and pepper.  
  2. 2. Add the clams and white wine and cover to steam open and reduce wine.  
  3. 3. Check on clams and add heavy cream and clam juice. Cover again to ensure all clams open and sauce reduces a bit.  
  4. 4. Add red pepper flakes and half the chopped parsley and toss in the linguini.  
  5. 5. Split the pasta and clams between bowls and garnish top with toasted breadcrumbs and more fresh parsley. 
Photo Credit: Monica Zibutis
Oysters Rockefeller

OYSTERS ROCKEFELLER 

12 large Blue Point oysters on the half shell (scrape oyster muscle from shell)
1/4 pound bacon, minced
1 shallot, minced
1 teaspoon fresh garlic
1/4 cup white wine
1/4 cup Pernod, or anise liqueur
2 cups heavy cream
1/2 cup Asiago cheese (reserve a bit to garnish before baking)
1/2 cup Parmesan (reserve a bit to garnish before baking)
1 pound spinach
1/2 cup panko breadcrumbs (to garnish before baking) 

  1. 1. Sauté the bacon well, then add shallots and garlic. Continue cooking until bacon is just crispy.  
  2. 2. Deglaze with wine and reduce until almost dry. Then deglaze with Pernod and reduce. 
  3. 3. Add cream and cheeses and cook on medium a bit until thick. Do not walk away or let scorch. Add spinach to wilt.  
  4. 4. Top oysters with the spinach cream filling. Garnish with cheese and breadcrumbs and bake at 350 degrees for 20 minutes until brown and cooked through.  
  5. 5. Serve with seafood forks and garnish with lemon wedge. This tastes great with a crisp French sauvignon blanc. 
Photo Credit: Monica Zibutis
Oysters Rockefeller

OYSTERS ROCKEFELLER 

12 large Blue Point oysters on the half shell (scrape oyster muscle from shell)
1/4 pound bacon, minced
1 shallot, minced
1 teaspoon fresh garlic
1/4 cup white wine
1/4 cup Pernod, or anise liqueur
2 cups heavy cream
1/2 cup Asiago cheese (reserve a bit to garnish before baking)
1/2 cup Parmesan (reserve a bit to garnish before baking)
1 pound spinach
1/2 cup panko breadcrumbs (to garnish before baking) 

  1. 1. Sauté the bacon well, then add shallots and garlic. Continue cooking until bacon is just crispy.  
  2. 2. Deglaze with wine and reduce until almost dry. Then deglaze with Pernod and reduce. 
  3. 3. Add cream and cheeses and cook on medium a bit until thick. Do not walk away or let scorch. Add spinach to wilt.  
  4. 4. Top oysters with the spinach cream filling. Garnish with cheese and breadcrumbs and bake at 350 degrees for 20 minutes until brown and cooked through.  
  5. 5. Serve with seafood forks and garnish with lemon wedge. This tastes great with a crisp French sauvignon blanc. 

SEARED ATLANTIC SALMON 

4 fillets Atlantic salmon
A bit of oil and butter to sear fish in
2 cups Israeli Couscous & Quinoa Blend 
4 cups water 
Salt and pepper 

  1. 1. Sear fish in oil and butter. 
  2. 2. Boil water, add 2 tablespoons salt, and cook couscous until al dente. 

 

Tomato Confit Garnish
12-16 grape tomatoes
1 cup extra virgin olive oil
4 garlic cloves
A few branches fresh thyme 

  1. 1. Heat on low for about an hour to soften the garlic and tomatoes. 

White Wine Butter Sauce 
1 shallot, sliced thinly
1 teaspoon minced garlic 
1/4 cup white wine
1 cup seafood stock
1/4 cup heavy cream
1 stick cold butter, diced 
2 tablespoons capers
2 tablespoons chopped herbs, parsley, basil, oregano, tarragon
1 tablespoon cornstarch whisked in a bit of water 

  1. 1. Saute shallot and garlic. 
  2. 2. Add wine, stock and heavy cream. Bring to a simmer. 
  3. 3. While whisking, add butter, capers, herbs and cornstarch mixture. 

I garnish the salmon with local Dune City Garden Mustard and radish microgreens. 

Photo Credit: Monica Zibutis
Seared Atlantic Salmon

BOUILLABAISSE 

For Soup:
1 fennel bulb, julienned, remove core
1 Spanish onion, julienned
2 carrots, julienned
3 branches celery, finely slice julienne on bias
3 tablespoons olive oil or butter
1 tablespoon fresh garlic, finely sliced
1/4 cup tomato paste
1/2 cup white wine
4 quarts lobster stock (we make from lobster shells)
1 (16-ounce) can diced tomatoes
1/4 cup Pernod or anise liqueur
2 tablespoons salt plus a few grinds of pepper
3 tablespoons cornstarch and 1/2 cup water mixed, to thicken
Optional: fresh thyme or parsley in stock 

  1. 1. Prepare vegetables and sauté in large stockpot in the oil or butter. Add salt and garlic.  
  2. 2. Once the veggies are translucent, add tomato paste and cook down a few minutes. Deglaze with white wine. Add Pernod or anise liqueur to reduce. 
  3. 3. Add the lobster stock and diced tomatoes and any fresh herb you would like. Simmer 20 minutes and thicken with the cornstarch mix. This soup can be prepared a day ahead. 


For
Seafood:
1 pound littleneck clams
1 pound mussels
1 pound shrimp
1-2 pounds favorite fish
Parsley, chopped
Optional: quartered, cooked red potatoes 

Photo Credit: Monica Zibutis
Bouillabaisse
Photo Credit: Monica Zibutis
Bouillabaisse

BOUILLABAISSE 

For Soup:
1 fennel bulb, julienned, remove core
1 Spanish onion, julienned
2 carrots, julienned
3 branches celery, finely slice julienne on bias
3 tablespoons olive oil or butter
1 tablespoon fresh garlic, finely sliced
1/4 cup tomato paste
1/2 cup white wine
4 quarts lobster stock (we make from lobster shells)
1 (16-ounce) can diced tomatoes
1/4 cup Pernod or anise liqueur
2 tablespoons salt plus a few grinds of pepper
3 tablespoons cornstarch and 1/2 cup water mixed, to thicken
Optional: fresh thyme or parsley in stock 

  1. 1. Prepare vegetables and sauté in large stockpot in the oil or butter. Add salt and garlic.  
  2. 2. Once the veggies are translucent, add tomato paste and cook down a few minutes. Deglaze with white wine. Add Pernod or anise liqueur to reduce. 
  3. 3. Add the lobster stock and diced tomatoes and any fresh herb you would like. Simmer 20 minutes and thicken with the cornstarch mix. This soup can be prepared a day ahead. 


For
Seafood:
1 pound littleneck clams
1 pound mussels
1 pound shrimp
1-2 pounds favorite fish
Parsley, chopped
Optional: quartered, cooked red potatoes 

  1. 1. To cook the mussels and clams, start with a very hot skillet, then add shellfish and stock, bring to boil, and cover to steam open.  
  2. 2. Add the shrimp, then the fish, to simmer and poach gently.  
  3. 3. Garnish with chopped parsley and a lemon wedge.  
Photo Credit: Monica Zibutis
Lake Perch Tacos with Sweet Corn Relish

LAKE PERCH TACOS WITH SWEET CORN RELISH 

Perch:
1 pound of lake perch
1/2 cup flour
3 tablespoons cornstarch
3 tablespoons polenta
Salt and pepper to taste  

  1. 1. Mix flour, cornstarch, polenta, salt and pepper to make breading.
  2. 2. Toss the fillets in the breading.
  3. 3. Place in a shallow pan and fry in sunflower oil.


Corn Relish:

1 ear corn 
1 slice red onion
1 tablespoon cilantro, chopped
Juice of half lime
Salt and pepper

  1. 1. Char grill corn on the cob and cut off the kernels.  
  2. 2. Grill red onion and dice.
  3. 3. Combine all ingredients. 
Photo Credit: Monica Zibutis
Lake Perch Tacos with Sweet Corn Relish

LAKE PERCH TACOS WITH SWEET CORN RELISH 

Perch:
1 pound of lake perch
1/2 cup flour
3 tablespoons cornstarch
3 tablespoons polenta
Salt and pepper to taste  

  1. 1. Mix flour, cornstarch, polenta, salt and pepper to make breading.
  2. 2. Toss the fillets in the breading.
  3. 3. Place in a shallow pan and fry in sunflower oil.


Corn Relish:

1 ear corn 
1 slice red onion
1 tablespoon cilantro, chopped
Juice of half lime
Salt and pepper

  1. 1. Char grill corn on the cob and cut off the kernels.  
  2. 2. Grill red onion and dice.
  3. 3. Combine all ingredients. 

Verde Cream:

1 pound tomatillos (remove husks)
1/2 jalapeño, seeded and chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, chopped
2 tablespoons white wine vinegar
Salt and pepper to taste
1 cup sour cream 

  1. 1. Char grill or oven roast tomatillos and blend ingredients, adding sour cream last.  

 Warm white corn soft tortillas on a grill or griddle, then build tacos with perch, corn relish and verde cream. Make a batch of your favorite margarita and enjoy! 

Photo Credit: Monica Zibutis
Oysters

OYSTERS 

These are raw Kusshi oysters on the half shell from Washington State. We serve them with fresh horseradish, cocktail sauce and mignonette sauce, which is red wine vinegar, shallots and cracked pepper.