Carpaccio is the Italian version of steak tartare but is much more delicate.
Ingredients
1 lb ahi tuna fillets
2 garlic cloves, minced or put through a press
2 tablespoons capers, rinsed
Juice of 1 large lemon
3 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
Salt and freshly ground pepper
Method
Cut the tuna into slices as thin as possible. It’s easiest to do this along the natural layers of the fish. Arrange on 4 plates and refrigerate.
Using a mortar and pestle or a food processor, pound together or puree the garlic and capers. Whisk in the lemon juice and olive oil and stir in the basil, chives, and salt and pepper to taste. Pour this sauce over the fish just before serving or toss the fish with the sauce and then arrange on the plates.
Ahi Tuna Steaks – $ 9.99 Coming from Hawaii or Ecuador, this sushi quality yellow fin tuna has a vibrant red color and can be eaten raw, grilled or sauteed.
Ingredients
1 1/2 tablespoons olive oil
4 cloves garlic, thinly sliced
2 (16 ounce) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 (4 ounce) tilapia fillets
In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
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Prince Edward Island Mussels are world-renowned for their distinctive flavor and high quality. All Fresh Seafood sells them fresh, cleaned, and ready to cook. [Read more]
Long Island Blue Point Oysters are medium to large in size. The Long Island Blue Point oyster is mild flavored with a medium to light salt content. [Read more]
Little Neck Clams from the coast of Long Island, NY are smaller clams and as such are very tender and sweet. They are also very versatile in the number of ways they can be enjoyed. [Read more]
These fresh raw shrimp are large in size, taste and flavor. Their succulent white meat is low in fat and calories, and high in protein. Harvested from the cold waters of South America, these delici... [Read more]
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Also known as Patagonian Toothfish, This is the grand daddy of firm, white, flakey fillet. It has the same omega 3 oils that salmon has with a more mild flavor. Great for sauteeing, grilling baking... [Read more]
These fresh Canadian farmed salmon fillets originated in the pristine icy cold waters of the North Atlantic. High in omega 3 fatty acids, these nutritious salmon fillets lower cholesterol and are a... [Read more]
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In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.
