Chef Tee’s Fish Sandwich

S n p logoServes 4
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes
Ingredients

  • ½ gallon of vegetable oils
  • 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
  • Morton® Seasoned Salt
  • 1 cup yellow cornmeal
  • 1 cup white all purpose flour
  • 1 cup corn starch
  • 2 Tbsps. canola or vegetable oil
  • 8 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce
  • Baby arugula salad

Directions

  1. Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot). Use candy thermometer or high temperature cooking thermometer to maintain temperature.
  2. In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
  3. Season fish w/salt; dredge seasoned fish in flour mixture.
  4. Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
  5. Cook until fish floats and is GBD (golden brown and delicious).
  6. Remove fish from fryer; drain on paper towel.
  7. Spread 1-to-2 Tbsps. mayo sauce on 1 slice of bread.
  8. Put fillet on top of slice; put mayo sauce on top of fillet; top with salad and bread; repeat for rest of fish.
  9. Serve.

Brian’s Scallops Wrapped in Bacon

S n p logoServes 2 to 4
Prep time: 5 minutes; cooking time: about 10 minutes
Ingredients

  • 8-to-10 large scallops (about a pound)
  • 8-to-10 slices of bacon (cooked, but not crispy)
  • Salt & Pepper
  • 2 Tbsps. butter

Directions

  1. Rinse scallops in cold water; pat dry w/paper towels.
  2. Season both sides w/Salt & Pepper.
  3. Melt butter in large skillet over medium-high heat.
  4. Cook scallops in batches so you don’t crowd pan (about 3-to-5 minutes per side).
  5. When done, wrap a slice of bacon around a scallop, then secure bacon with a skewer or toothpick. Repeat this step for rest of the scallops.

Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes

Ingredients

  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped

Directions

  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.

Brian’s Fish Tacos w/Corn Salsa & Chipotle Mayo

Fish tacos corn salsa n aioli sauce (2)Serves 4 to 6
Prep time: 10 minutes; cooking time: 10- to-15 minutes

Ingredients

  • 4-to-6 tilapia fillets
  • A little olive or vegetable oil (just enough to coat pan)
  • Salt & Pepper to taste
  • Southwest seasoning
  • 8, 6-inch flour tortillas, heated
  • Garnishes – cilantro, lettuce, grilled corn kernels, salsa, chipotle mayo (1/2 cup mayo mixed w/little lemon juice & chipotle chili powder to taste)

Directions

  • Heat oil in medium, nonstick skillet over medium-high heat.
  • Pat fish dry; season fish w/Salt & Pepper, Southwest seasoning; put in hot skillet; cook about 2-to-3 minutes per side (or until golden brown); remove from skillet.
  • Assemble tacos in following layers:
      • 1st layer – tortilla
      • 2nd layer – tilapia fillet
      • 3rd layer – garnishes

*Note: You can grill the fish, instead of fry it.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes

Ingredients:

  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes

Directions

  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Daniela’s Peruvian Ceviche

cevicheServes 2
Ingredients
Fish

  • 4 oz. any white, firm flesh fish fillet (fluke, sole, tilapia, sea bass, etc.)
  • 4-to-6 limes, juiced
  • 1 garlic cloves, minced
  • ½ celery stalk, finely chopped
  • 1 limo pepper or ½ habanero pepper, finely chopped
  • 1 Tbsp. cilantro, finely chopped
  • 1 small red onion, thin sliced
  • 3 ice cubes
  • Salt to taste

Garnishes

  • 1 sweet potato
  • 1 Boston lettuce leaf, washed
  • Limo pepper, chopped

Optional garnishes

  • A few Peruvian corn kernels
  • Tiny cilantro leaves

Directions
Sweet potato (garnish)

  1. Peel potato; cut into quarters.
  2. Add to medium saucepan filled with water; add a pinch of sugar.
  3. Boil over medium-high heat until potatoes are soft (not mushy) (about 25-to-30 minutes).
  4. Remove potatoes from heat; drain; cool to room temperature; set aside.

Fish

  1. Cut off sides of each fillet until every side is even.
  2. Chop filets in 1-inch cubes; season with salt to taste, garlic, pepper, celery and cilantro.
  3. In medium bowl, add filet cubes, ice; refrigerate for 10 minutes.

Ceviche

  1. Remove seasoned fish from frig; throw away ice cubes.
  2. Add half onions, lime juice to fish; mix well.
  3. Plate lettuce leaf; put mixture on top of leaf; add remaining onions on top.
  4. Garnish with limo pepper, sweet potatoes (and optional garnishes).

Chef Tee’s Mahi Mahi w/Coconut Rice & Mango Salsa

S n p logoServes 2 to 4
Prep time: 1 hour and 15 minutes; cooking time: 10-to-15 minutes

Instructions

  • 2 Tbsps. olive oil
  • 1 ½ tsps. soy sauce
  • 2 tsps. lemon juice
  • 1 clove garlic, crushed
  • 2 tsps. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • ½ tsp. fresh ginger root, minced
  • 2 Tbsps. green onion, chopped (optional)
  • Salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • Coconut rice
  • Mango Salsa
  • Optional garnishes — avocado slices, cilantro

Directions

  1. In large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, salt.  Add fish; toss to evenly coat fillets w/oil mixture.  Cover bowl w/plastic wrap; marinate in frig for 1 hour.
  2. Set oven rack in middle of oven; preheat oven broiler.
  3. While rice cooks, remove fish from marinade; shake off excess marinade. Discard remaining marinade.
  4. Place fish in large baking dish, in a single layer.  Broil in preheated oven until fish flakes easily w/fork (about 10-to-15 minutes).  (If fish browns too quickly, cover baking dish w/aluminum foil.
  5. Serve by placing a mahi mahi fillet over a scoop of hot rice; top w/mango salsa, optional garnishes.

*Note: Try grilling mahi mahi on a hot, seasoned grill instead of broiling it.

 

 

 

Chef Tee’s Holiday Catfish

Serves 2 to 4catfish cooking
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 1 lb. catfish fillets
  • Favorite seafood spice rub
  • 2 Tbsps. canola or vegetable oil
  • ¼ cup sherry
  • Juice from ½ lemon
  • 1 Tbsp. parsley, chopped
  • 2 Tbsps. butter (optional)
  • Salt to taste

Directions

  1. Season catfish with spice rub.
  2. In large skillet, heat oil over medium-high heat; add catfish; cook until done (about 2-to-3 minutes per side; fish is done when flakes apart easily w/fork).
  3. Add sherry to deglaze pan.
  4. Add lemon juice.
  5. Add parsley, butter; carefully stir until butter melts.
  6. Season to taste with salt.

 

Chef Tee’s Fish and Grits served w/Wilted Spinach & Orange Caper Remoulade

Serves 6 to 8S n p logo
Prep time: 10-to-15 minutes; cooking time: about 30 minutes
Ingredients
  • ½ gallon vegetable oil
  • 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
  • Morton® Seasoned Salt
  • 1 cup yellow cornmeal
  • 1 cup white all purpose flour
  • 1 cup corn starch
  • Old Fashioned Grits (follow directions on box, but don’t use all water; make sure 1/3 of liquid that instructions call for, is milk)
  • Orange Caper Remoulade (1 cup of store-bought remoulade mixed w/1 tsp. orange zest, 1 Tbsp. capers)
  • 4-to-6 cups of spinach, sauteed briefly until wilted; Salt & Pepper to taste
  • Optional garnish—chopped cucumbers, tomatoes mixed w/a little apple cider vinegar; Salt & Pepper to taste
Directions
  • Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot).  Use candy thermometer or high temperature cooking thermometer to maintain temperature.
  • In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
  • Season fish w/salt; dredge seasoned fish in flour mixture.
  • Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
  • Cook until fish floats and is GBD (golden brown and delicious).
  • Remove fish from fryer; drain on paper towel.
  • Layer ingredients in following order:
1st layer — bed of grits (about 1/2 cup)
2nd layer — bed of spinach (about a few Tbsps.)
3rd layer — 1 Tbsp. orange remoulade
4th layer — 1 or 2 fillets
5th layer — optional garnishes
  • Repeat layers for rest of ingredients.