His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting. Being a good Southern boy, one of my favorite ways to eat fish is blackened.
There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat. Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale).
Cast iron or non-stick pan (all metal, no plastic handles) 2 Grouper fillets, skin removed 1 stick melted, unsalted butter Melt the butter in a separate shallow dish, large enough to fit the fillets.
Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust. Cook a bit longer if needed to get the fish opaque and starting to get flakes.
Saturday was beautiful, and we decided it was a perfect day to grill something and eat outside. Finally, after much discussion, we settled on grouper, which is our favorite fish and perfect for grilling.
My husband, who is the grille in our family, fired up his Green Egg, and less than 30 minutes later we had some of the most delicious grouper I have ever eaten. Fresh grouper is a lean, moist fish with a distinctive yet mild flavor, large white flakes and a firm texture.
For the mango salsa, you will need fresh mangoes, red and green bell peppers, a shallot, crushed pineapple, jalapeños, parsley, two cloves of garlic, lemon or lime juice, and salt and pepper. Since there are only two of us, we made grilled grouper and mango salsa tacos with the leftovers the next night for dinner.
Just heat up four flour tortillas in the oven; once they are warm, add the grouper, a little shredded cabbage and mango salsa; and voilà, another scrumptious dinner on the table in less than 10 minutes. Sharon Rigs by is the blogger behind Grits and Pine cones, a Southern cooking and hospitality blog, featuring recipes that are quick and easy.
If you don’t have either of these, first make sure your grill grate is squeaky clean, then liberally oil the grate using tongs holding a folded paper towel which has been soaked in vegetable oil to ensure your fish doesn’t stick. While the grill is heating up, add the mango, red and green bell pepper, jalapeño, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well.
The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop. When your grill and fish grate are hot, add your fillets and close the lid.
To check to see if your fish is done, take a fork and gently pull back a section in the center. The goal is to pull the fish off right before it completely finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes.
In a large saucepan over medium heat, melt 2 tablespoons of butter. Remove the cover and the salt, pepper, chili flakes, seafood seasoning, thyme, and tomatoes.
Add the fish cubes, Cook stirring the mixture gently for 2 minutes. In a medium salad bowl, whisk together mustard and lemon juice; season with salt and pepper.
1 pound pizza dough 2 tablespoons extra-virgin olive oil Coarse sea salt and black pepper, for sprinkling 1 garlic clove minced 1 tablespoon fresh rosemary leaves Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper.
The idea for this tomato-based seafood stew comes from the fisherman from Genoa who immigrated to the US and settled in the Bay Area of California. Legend has it that requests were made as the boats came in for the day asking for any seafood to “CHIP IN to the pot; add Italian seasoning and hence the name: Chopping (chip-EEN-o).
Most food historians and cookbook authors don’t even try to fix the recipe in time, although all point to San Francisco as the place of origin. Chopping wasn’t well-known beyond the Bay Area (or at least outside of California) until after World War II.
John Thorne…describes in the September/October 1996 issue of his newsletter, Simple Cooking, how he came upon a vintage (1921) cookbook that discusses chopping in detail. That book, Fish Cookery, by Evelyn Spencer of the U.S. Bureau of Fisheries and John N. Cobb, director of the College of Fisheries at the University of Washington, offers a recipe for chopping that had appeared three years earlier by H.B.
His business grew and by 1932 he had constructed the first building at the corner of Taylor and Jefferson, by combining the fish stand with a seafood bar. After Nuncio passed away unexpectedly, his widow Donna Rose and her three children took over the stall.
In 1938, she installed a kitchen in the original structure and officially opened Alioth’s Restaurant. Serve with a green salad and some crusty Italian bread for dipping in the delicious sauce.
1/4 cup olive oil 1 large onion, chopped 2 carrots, chopped 2 celery ribs, chopped 5 cloves garlic, finely chopped 1 dried bay leaf 1/2 teaspoon crushed red pepper flakes 3 cups fish stock 2 cups chopped Italian tomatoes in juice, crushed 1 tablespoon dried Italian seasoning 2 pounds firm, skinless fish fillets (such as red snapper, grouper, swordfish, tuna, mahi-mahi or halibut), cut into bite-size pieces 1 lb shrimp, detained 1 lb sea scallops Kosher salt and freshly ground black pepper, to taste 1/2 cup coarsely chopped fresh flat-leaf parsley 1 cup white wine 2 pounds little neck clams, scrubbed and soaked to remove the sand Add the red pepper flakes, bay leaf, Italian seasoning, fish stock, and tomatoes.
Next add the fish pieces and shrimp to the tomato sauce, pushing them down into the liquid a little. Immediately scoop the stew into large bowls, garnish with chopped parsley.
In a saucepan, sauté the diced shallot in 1 tablespoon butter until tender. Pour the shrimp cream sauce over the fish and garnish with basil.
1 tablespoon olive oil 1 garlic clove, minced 3 cups broccoli florets Zest and juice of one orange Freshly ground black pepper and salt to taste 2 tablespoons toasted, slivered almonds Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.
Remove the skillet from the heat, sprinkle with toasted almonds and serve. A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm lined streets, gingerbread architecture, water sports, and for “the” freshest locally caught fish.
With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but to a tantalizing fusion of cuisines. At night, the streets are lit with vibrant sidewalk cafés that lure in passersby’s with the delicious scents of their specialties.
Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico. The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away.
The southernmost paradise, Key West, is just miles from Cuba and is home to an enviable temperate climate and a delicious array of fresh seafood set to a beautiful sea backdrop. Bringing together a multitude of cultures that have made Key West home during its history, Key West’s food scene has delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.
As a guide to the restaurant and seafood landscape, Paul Mental can tell you all there is to know about the area. A professional chef, community advocate, and pro kite surfer, Paul is the perfect person to tell you about the best secret dining spots in Key West.
The Philly native began his culinary career in Spain and France and eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all that Key West has to offer.
Its members, chefs and home cooks, have access to the freshest fish, shrimp, stone crabs, oysters, and lobster that come to the docks each day. Paul is proud of his market as it brings local, traceable seafood to the people with plenty of variety, thus avoiding over fishing a specific species.
Key West has seafood unlike anywhere in the world and the crucial ingredient is the water. The Gulf of Mexico mixes with the Atlantic Ocean making a perfect nursery for a plethora of fish, crab, and lobster.
The fishermen of the region have come together to create a sustainable plan for the future of their industry, naturally controlling over-producing populations that threaten to take over the ecosystem. If you are looking for a taste of the freshest seafood right on the dock, Paul suggests visiting The Stone Crab restaurant.
This restaurant serves up some of the best of what Key West is known for, the stone crab, but they also do it in a stunning setting with an unbeatable view of the water. Housed in a resort built in 1956, the restaurant keeps alive the tradition of the fishermen bringing their catches straight to their dock, something that is no longer happening in other areas.
And if you are looking for a place to stay, Paul recommends Biscay Resort, home to The Stone Crab, which has a retro feel. Stop in for fun cocktails and great seafood that the restaurant catches themselves.
Head here for stone crab, lobster, Key West shrimp, and more local fish. Paul recommends Lucky Fleet, chartered by Captain Moe, to take you on this adventure and help guide you in hooking the best seasonable seafood.
Moe has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep-sea fisherman or fisher-woman or this is your first time, Captain Moe will take you on a great adventure, not just a boat ride.
“Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fisherman. They have ideas and techniques that most chefs would die for….but they have to ask….so we spread the word to them,” says Paul.
Considered local to Key West are the Dogfish, Mangrove Snapper, and, as of late, the Lion Fish. Speared by yourself or someone else, Paul suggests serving the fish whole, and he affectionately calls it the “Key West Turkey”, because it can be stuffed with lobster, onions, and herbs.
Fisherman of Key West are able to catch the grouper right off the coast, so this is a true local specialty. Similar to the conch fritter, the grouper is mixed with onions, carrots and a traditional Key West seafood seasoning made by the Key West Spice Company and it contains celery seed, salt, paprika, and red pepper.
It is a simple preparation, but fresh grouper doesn’t need overpowering flavors. Once the batter is made, Paul fries the fish balls until golden and enjoys them in a sandwich or as an appetizer sitting by the beautiful water.
In a medium bowl mix together the egg yolk and the key lime juice. I think the recipe I created is a great example of the type of local flavors, ingredients and good eating that you will find in Key West.
Leave space on the serving plate for a small bowl that can hold the dressing. Cut the peeled avocado into one inch chunks and squeeze lime juice over them to prevent browning while you make the salad.
Arrange the strawberries, cucumber pieces and avocado attractively in the lettuce cups. Guests can help themselves to a lettuce cup and drizzle some dressing over the salad.
Posted by Jovian Coughlin in #Fleas, Avocado, clams, crab, cucumbers, Fish, Fruit, grouper, Healthy Italian Cooking, Key West Florida, Limes, lobster, shrimp, strawberries It’s the holidays and you want to invite friends over but don’t want to spend all day in the kitchen, then pasta is just right for such an occasion.
Most people like pasta and it can become an elegant company meal with the right ingredients. The menu can come together quickly by adding a simple appetizer, such as cheese and crackers or a light soup.
24 dried jumbo shell macaroni 2 cups coarsely chopped fresh Gemini mushrooms 1 medium fennel bulb, trimmed and chopped 1 large red or yellow bell pepper, seeded and chopped 1 tablespoon olive oil 12 ounces Italian sausage, casings removed 2 eggs, lightly beaten 2 ½ cups ricotta cheese 3/4 cup finely shredded Parmesan cheese 3 1/2 cups homemade or store-bought tomato pasta sauce 3/4 cup shredded mozzarella cheese Minced fennel leaves for garnish Cook macaroni according to package directions; drain and place the shells on clean kitchen towels.
In a large skillet cook mushrooms, chopped fennel and bell pepper in hot oil over medium heat about 4 minutes or until vegetables are tender, stirring occasionally. Drain off fat and add the cooked sausage to the vegetable ricotta mixture.
Fill the cooked macaroni shells with the ricotta, vegetable and sausage mixture. Spoon 1 1/2 cups of the tomato sauce in the bottom of a 3-quart rectangular baking dish, spreading evenly.
Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
2 tablespoons olive oil 1 cup finely chopped onion (1 large) ½ cup finely chopped carrot (1 medium) ½ cup finely chopped celery (1 stalk) 3 cloves garlic, minced Two 26 to 28 oz containers of Italian crushed tomatoes 2 tablespoons tomato paste 1 cup water 1 cup dry red wine 3 tablespoons snipped fresh flat-leaf Italian parsley 2 tablespoons snipped fresh basil 1 tablespoon dried Italian seasoning 2 teaspoons sugar ¼ teaspoon crushed red pepper 3 bay leaves ½ teaspoon salt ¼ teaspoon ground black pepper Cook, uncovered, for 10 minutes or until the vegetables are very tender but not brown, stirring occasionally.
Stir in tomatoes, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper. Place manicotti in a single layer on a sheet of greased foil.
Place the defrosted artichoke hearts on paper towels and cut each in half. In a small bowl or glass measuring cup, combine broth and flour.
Spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned.
12 ounces linguine or spaghetti 2 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1 tablespoon chopped shallot 1 28-ounce can dice Italian tomatoes 1/2 cup white wine 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper ½ teaspoon red chili flakes 18 little neck or small cherry stone clams, scrubbed 12 ounces sea scallops, muscle removed 12 ounces grouper, tilapia or other flaky white fish, cut into 1-inch strips 6 ounces calamari, cut into thin rings 1 teaspoon dried marjoram, plus more for garnish Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
Grouper is a mild, sweet fish that belongs to the sea bass family. It is a locally caught fish where I live and grouper sandwiches are very popular here.
Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. In my local area, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.
This situation removes many reproducing fish and challenges the recovery of their populations. Red and black grouper from the U.S. Gulf of Mexico are no longer over fished.
Management techniques supported by EDF (Environmental Defense Fund) show enormous promise for bringing our seas back from unhealthy environments. Under an innovative fishing model known as catch shares, fishermen have an economic incentive to help the fishery recover.
They get a share of the allowed catch, which grows larger as the fishery recovers. Six ounces of uncooked grouper has only 165 calories and 3 grams of fat (none of which is saturated).
Since grouper is a lean fish, however, it benefits from basting with a flavorful sauce while grilling. Rinse the fish fillets and pat dry with paper towels.
Lightly salt both sides of the fish and set aside until the grill is ready Cut off a piece of heavy-duty aluminum foil large enough to accommodate the fish on the grill.
In a small bowl combine the lemon juice, garlic and olive oil. Place the foil with the fish on it on the grill over direct heat and close the cover.
Grill for 6 minutes, brush the fish with the lemon mixture again and sprinkle with the minced oregano leaves. Close the grill cover and cook for about 6 more minutes more or until the fish flakes when poked with a fork in the thickest part.
In a small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with a whisk until well blended. On each bun bottom, place lettuce and a grilled grouper fillet.
Whisk 1/4 cup of the oil, 2 of the garlic cloves, minced and coarse salt in large bowl to blend. Combine the 1/3 cup Parmesan cheese, mayonnaise, anchovies, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil and 1 garlic clove in a blender and purée until smooth.
Place lettuce and croutons in a large bowl and toss with the dressing. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.
All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH.
Scatter bread on a rimmed baking sheet in a single layer. Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch.
Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper. Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes.
6 fingerling potatoes, quartered 2 tablespoons extra-virgin olive oil, divided 3 tablespoons flour 1 small sweet onion, sliced 1 jalapeño, minced 2 garlic, minced 1/2 teaspoon each dried oregano and basil 1 teaspoon hot paprika (or half cayenne and half smoked paprika) 1 teaspoon Old Bay seasoning 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 1/2 cup clam juice 1/2 cup heavy cream 2 fresh plum tomatoes seeded and finely diced 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces) 6 sea scallops and 6 peeled shrimp, patted dry 6 mussels and 6 small clams 2 tablespoons capers, rinsed 2 tablespoons minced fresh parsley and/or basil Sourdough bread Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat.
Add 1 tablespoon oil onion, garlic and jalapeño to the pan and stir to coat. Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer.
Add half the beef to the pan; sauté 6 minutes, browning on all sides. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally.
2 tablespoons olive oil 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths Kosher salt 3 large garlic cloves, minced 1 teaspoon dried oregano 2 tablespoons tomato paste 3/4 teaspoon crushed red pepper flakes 2 bay leaves 2 15-ounce cans chickpeas, rinsed, drained 1/2 cup diced, drained roasted red peppers from a jar 2 tablespoons fresh lemon juice 2 cups 1 cubes country-style bread 3 tablespoons coarsely chopped flat-leaf parsley Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes.
Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water.
Things that are fun in the summer: going to outdoor concerts, attending fairs and festivals, walking in the park and relaxing at the pool. Something that’s not fun in the summer: spending time cooking, especially in front of a hot stove.
Here are a week’s worth of healthy recipes you can make for dinner pretty quickly. Toss together the first 6 ingredients and half of the dressing in a large bowl and let stand 10 minutes.
Add hot the cooked pasta, chicken and basil to the vegetable mixture; toss gently to coat. Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper and salt in a blender or food processor until smooth.
2 1/2 pounds fresh tomatoes, coarsely chopped 1/4 cup plus 1 tablespoon extra-virgin olive oil 6 basil leaves 2 garlic cloves, minced 2 tablespoons red wine vinegar 1/4 teaspoon sugar Salt and freshly ground pepper 1/4 of small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon 1/4 cup chopped seedless cucumber, optional Basil pesto, thinned with a little water for garnish In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar.
Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin. Garnish with the melon, cucumber, if using and drizzle with the thinned basil pesto sauce and serve.
With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.
Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp, tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan or basket, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened and onion is golden and tender.
Grill flat bread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions tomatoes, and romaine, if desired.
Add butter and blend until smooth, scraping down the inside of the bowl as needed. Heat a charcoal or wood-fired grill to high (450 °F to 550 °F; you can hold your hand 5 inches the above cooking grate only 2 to 4 seconds).
Mix tomatoes, olive oil, vinegar and garlic powder together in a bowl. Crumble oregano between your fingers to release the flavor and add to the tomatoes; stir to coat.
Process 1 large peach, peeled and chopped; 6 tablespoons olive oil; vinegar and honey in a blender until smooth. Gently toss 2 large peaches, peeled and halved and avocado in 1 tablespoon olive oil and salt and pepper to taste.
Posted by Jovian Coughlin in arugula, Beef, Bread, Cheese, Chicken, Fish, Fruit, Grilling, grouper, halibut, Healthy Italian Cooking, Lettuce, melon, Nuts, Panetta, Quick meals, Salad, Salad Dressing, tangerine, Vegetables, watermelon Tags: quick healthy dinners Fish is easy to digest, has a high level of proteins and omega-3 fatty acids.
Researchers have proved that Omega 3 fatty acids offer safety against harmful cardiovascular disease by reducing the levels of poor cholesterol and lowering blood pressure. Omega 3 prevents the arrival of diseases such as macular degeneration, which is one of the most widespread causes of blindness related to aging.
An increase in Omega 3 fatty acids is favorable for people with diabetes and has been proven to delay the appearance of dementia, as well Alzheimer’s disease. More recent studies, which have focused on its impact on the nervous system, show benefits in increased brain functions and even in combating depression.
While leaner freshwater fish such as trout, bass and whitefish may not be the best source of omega-3 and omega-6 fatty acids, they still have them, and they’re both delicious and low in calories and fat. A number of environmental organizations have created lists that help identify fish that are sustainable and those that are not.
Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with their list “Super Green: Best of the Best” of seafood that’s good for you and good for the environment. I like to serve this entrée with orzo or rice and a green vegetable, such as broccoli.
Add reserved flour and garlic to the pan; cook 90 seconds or until lightly browned, whisking constantly. Remove pan from the heat; stir in remaining 1 tablespoon butter, parsley and lemon juice.
Meanwhile, in a large skillet, sauté the asparagus and mushrooms in oil for 3 minutes or until tender. Rinse fish, pat dry with paper towels and place on the prepared baking sheet.
Add clams; cover, reduce heat to medium and cook 4 minutes. Combine cornmeal, salt and cayenne pepper in a second shallow dish, stirring well with a fork.
Posted by Jovian Coughlin in asparagus, carrots, Cheese, clams, cod, Fish, grouper, Healthy Italian Cooking, Italian Cuisine, mussels, Salad, scallops, shrimp, tilapia Tags: Monterey Bay Aquarium, seafood, sustainable fish Fish has a high level of protein, is easy to digest and is considered an important part of a healthy diet.
Two newly published articles in the March 2013 science journal, Proceedings of the National Academy of Sciences, describe how the researchers analyzed the impact of omega-3 fatty acids at a systemic level, and they also described their underlying molecular mechanisms for the first time. The teams working at Jena University Hospital in Germany and at the University of Pennsylvania examined the effects of omega-3 fatty acids on the cardiovascular system and were able to show, for the first time, that DHA directly influences blood pressure.
According to the Mayo Clinic, Omega-3 fatty acids may decrease triglycerides, lower blood pressure, reduce blood clotting, boost immunity and improve arthritis symptoms and, in children, may improve learning ability. However, some varieties of freshwater trout have relatively high levels of omega-3 fatty acids.
Halibut Herring Mackerel Mussels Oysters Salmon Sardines Swordfish Trout Tuna (fresh) Whole fish and fillets should have firm, shiny flesh and bright red gills free from slime.
Just because it’s baked, though, doesn’t mean it’s healthy: Watch the amount of butter, oil, mayonnaise, or cheese called for in the recipe. It’s easy and delicious to cook fish fillets in packets of parchment paper, a technique called “en papillae”.
If you don’t have parchment paper on hand, use aluminum foil to make the packets. Broiling is great when you want a fast, simple, hassle-free preparation with delicious results.
It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of greased foil.
To poach fish: use vegetable or chicken stock or a homemade broth of aromatic herbs and spices. Rub the fish with spices, chopped herbs, ginger, garlic and chili peppers to infuse flavor while it cooks.
Place fish near the edge of the grill, away from the hottest part of the fire. Fish should be cooked to an internal temperature of 145 degrees F. If you don’t have a food thermometer, you can determine whether fish is properly cooked by slipping the point of a sharp knife into the flesh and pulling it aside.
Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit. Discard any unopened clams and serve right away in bowls with the bread and pan juices.
You can turn it into a main dish by serving the shrimp and sauce over rice or pasta. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.
In a medium saucepan, heat olive oil and sauté onion until tender, about 5 minutes. Stir in marinara sauce, wine, capers, black olives, red pepper flakes and parsley.
1 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.
In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes. Add the onion and garlic and cook over high heat, stirring, until lightly browned, 2 minutes.
Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the sauté pan and bring to a boil. Season the shrimp and red snapper with salt and pepper and add them to the pan along with the mussels, nestling them into the pergola.