Seafood Recipes

Don’t overwhelm the delicate range of flavors in fish so aim for something light and fresh to let the flavor shine through.  New Zealand Sauvignon Blancs, Sancerre and White Bordeaux are good all-around fish wines. Yes, its okay to drink red wine with fish. Pinot Noir works especially well with salmon or grilled fish but is a good choice when you want red with any fish. Chablis is the classic partner for oysters and mussels.  Find a new favorite fish recipe here.

Seafood Recipes

Summer Clams

Ingredients

  • 24 little neck or Manila clams, cleaned
  • 3 Tbsp. olive oil
  • 3 cloves garlic, sliced
  • 1 tsp. red pepper flakes
  • 2 oz. water
  • 2 oz. Terlato Family Vineyards Pinot Grigio
  • 3 Tbsp. chopped parsley
  • Salt and pepper, to taste

Preparation

Heat olive oil in stock pot. Add red pepper flakes, salt, pepper, and garlic. Lightly brown garlic, add clams, stir and keep covered for 2 minutes. Add water, Terlato Family Vineyards Pinot Grigio, chopped parsley flakes and stir. Cover for 1 minute.

Serve with crispy bread for dipping or pour over cooked linguine pasta.

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Fabio Viviani's Seafood Pasta

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup minced shallots
  • 2 teaspoons chopped garlic
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 pound fresh mussels, scrubbed
  • 1 pound Manila clams
  • 1 pound rock shrimp, peeled
  • 1 pound fresh calamari
  • 2 cups white cooking wine
  • 1 pound fresh crab
  • ½ cup chopped green onions, green part only
  • 1 pound linguini, cooked
  • Grated parmesan cheese
  • ¼ cup fresh basil leaves
  • 1 bunch parsley
  • 1/2 cup fresh basil leaves
  • 1 bunch parsley

Preparation

Heat a large sauté pan over medium heat, add the oil. When the oil is hot, add the shallots and chopped garlic. Season with salt and pepper and sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the mussels, clams, shrimp and calamari.

Season with salt and pepper and sauté for 2 minutes. Add the cooking wine and bring to a simmer before covering for 4 to 6 minutes, until shells open. Add the crab and green onions. Season with salt and pepper and sauté for 1 minute. Add the pasta, toss and continue cooking until the pasta is heated through. Toss the pasta with the cheese and basil. Divide the pasta among four warmed pasta bowls. Garnish with the parsley and serve immediately.

Grilled Shrimp with Salsa Verde

Ingredients

  • 48 26-30 size shrimp
  • Olive oil
  • Salt and pepper
  • Salsa Verde
  • 1 ½ Cup Extra Virgin Olive Oil
  • 1 Cup Fresh Basil Leaves
  • 1 Cup Fresh Italian Parsley
  • 1 Cup Fresh Chives
  • 1Tablespoon Capers
  • Juice of 1 lemon
  • Salt & Pepper to taste

Preparation

Coat shrimp with oil and season with salt and pepper. Grill over high heat for a few minutes per side, careful to not overcook them. Reserve.

For the Salsa Verde:
Combine all ingredients and pulse in a food processor.

Spoon Salsa Verde over warm shrimp and serve.

 

Grilled Tuna Steaks with Asparagus in Foil

Ingredients

  • 4 tuna steaks
  • about 2 dozen thin asparagus stalks
  • sliced red pepper
  • fresh ground pepper
  • 4 T. butter or margarine or olive oil
  • 4 T. crushed coriander

 

Preparation

Pat the tuna steak in the crushed coriander so that its spread evenly on both sides. Place the tuna on top of a piece of foil large enough to wrap all the ingredients. Lay the asparagus on top of the tuna with spaces between each stalk. Fill the spaces with the sliced red pepper. Grill on indirect heat for about 12 minutes. Be careful not to overcook the tuna.

Halibut with Tomatoes, Capers and Olives

Ingredients

For the fish:

  • 1 4 lb. halibut filet
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste

For the tomatoes:

  • 6 tablespoons extra virgin olive oil
  • 6 medium cloves garlic, minced
  • 2 28-ounce cans premium tomatoes
  • 8 ounces Kalamata olives, halved
  • 3 tablespoons basil leaf, chopped
  • 3 tablespoons capers, rinsed
  • ¾ teaspoon red pepper flakes

 

Preparation

Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350ºF oven for 20-25 minutes or until internal temperature reaches 135ºF.

In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.