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1 tablespoon smoked paprika
1 tablespoon ground coriander
2 tablespoons oil
15 mussels, cleaned
15 clams, cleaned
3 small crabs, quartered
1 small onion, chopped
2 medium tomatoes, chopped
¾ cup white wine
1 tablespoon butter
2 scallions, chopped
For the swordfish:
4 swordfish steaks
½ cup Italian dressing
1 tsp Old Bay seasoning
1 tsp pepper
A generous pinch of salt
4 cups watermelon, cubed
¾-cup feta crumbled cheese
½ jalapeño, pith and seeds removed, sliced thin
½ cup mint, torn in pieces
¼-cup lime juice
½ cup olive oil
Salt, pepper, and sugar to taste
For the salsa:
1 avocado, cubed
1 cup cherry tomatoes, halved
½ cup cilantro, plus extra for garnish
1 red onion, sliced
2 whole lemons
2 tablespoons olive oil
1 tablespoon balsamic vinaigrette
1. Preheat the oven 375 degrees.
2. Place steaks in roasting pan, pour dressing over and turn to coat. Sprinkle with pepper, salt, and old bay. Bake 15 – 20 minutes.
3. Combine all salsa ingredients, use the juice of one lemon, and use the other lemon for garnish. Season with salt and pepper, and serve along side steaks.
1. Preheat the oven to 350 F.
2. Heat a large ovenproof skillet over high heat and add the spices, toasting them until their aroma is released, about 3 minutes.
3. Add the oil to wet the spices, then add the shellfish and coat with the spiced oil.
4. Transfer the skillet to the oven and roast until cooked through, about 15 minutes.
5. Return the skillet to the stovetop and remove the cooked shellfish to a serving platter, discard any mussels and clams that didn’t open.
6. Over medium high heat, saute onions and tomatoes for 5 minutes in the same pan you cooked your shellfish.
7. Add the wine and scrape up any brown bits in the pan. Simmer the wine until it reduces by almost half, then swirl in the butter. Season with salt and pepper and pour over the cooked shellfish. Top with scallions.
1. In a bowl, mix together the watermelon, feta, jalapeno, and mint.
2. Squeeze lime juice over the top of the salad, add olive oil, season with salt and pepper (and sugar if necessary).
3. Toss the watermelon salad and serve.
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