Judi's Dish
Crab Cakes & Remoulade Sauce
Crab Cakes & Remoulade Sauce Ramsay Parham/FL Department of Agriculture Ingredients Ingredients (Crab Cakes) 2 tablespoons unsalted butter 2 tablespoons olive oil ¾ cup small-diced ...
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Asian Mussels
Asian Mussels with Lup Cheong, Green Onions & Cilantro Serves 4 Mussels Sauce Ingredients 2 Tablespoons Sesame Oil 2 Teaspoons Minced Garlic 2 Teaspoons Minced ...
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Yellowfin Tuna Tartare
Yellowfin Tuna Tartare with Maitake Mushrooms, Cucumber, Opal Basil and Ossetra Caviar Pierced with a Ginger Scallion “Cupid’s Arrow” Tuille. Ingredients : 7 oz. Sashimi ...
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Wild Cod with Mussels and Fennel Tomato Broth
Ingredients: 1 lb cod fillets 2 medium onions, sliced medium thick 3 medium cloves garlic, chopped 1/2 cup + 1 TBS seafood broth 1 15 ...
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Wild Caught Flounder with Capers and Tomatoes
Ingredients For sauce 2 tablespoons olive oil 1 medium onion, finely chopped 1 garlic clove, thinly sliced 3 diced tomatoes 1/4 cup dry white wine ...
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Wild Alaskan Cedar Plank Salmon with a Chorizo Topping
From Bonefish Grill Wild Alaskan Cedar Plank Salmon with a Chorizo Topping Serves 8 Ingredients For the chorizo topping: 1 pound chorizo sausage 1 cup ...
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Trout Almandine
Chef Judi Gallagher Since I come from the old school tradition of French classic, I can never resist something as wonderful as fresh trout almandine. ...
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Swordfish with Tomato Olive Ragu
Chef Judi Gallagher Serves 6 I originally started preparing this dish with sushi-grade ahi tuna loin but found the recipe works for halibut and swordfish ...
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Cedar Plank Salmon with Tomato-Spinach Stuffing
This recipe works wonderfully with fresh trout or you can simply scoop out the inside of tomatoes and stuff the tomatoes with this filling, top ...
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Serving A Whole Fish
Ingredients 1 (1½-pound) whole white-fleshed fish, such as black sea bass, scales removed, gutted, flesh scored (on a bias) in 2-inch intervals down to the ...
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Sea Bream with Fennel and Olive Oil
By Eugene Staples Ingredients 4 – 6 oz Fillets Sea Bream or Halibut 2 Whole Fennels 2 Tomatoes 2 Yukon Potatoes 1 Zucchini 1 Yellow ...
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Salmon Filets with Whole Grain Mustard Beurre Blanc and Brussels Sprouts
This is a wonderful recipe from Annie and Margaret Mondavi. One of my favorite memories of Napa Valley is the incredible five-course lunch that we ...
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Prosciutto Wrapped Salmon
Active time: 15 min Start to finish: 25 min Ingredients 6 (6-oz) center-cut pieces of salmon fillet, skinned and halved crosswise 12 very thin slices ...
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Pine Nut and Basil-Crusted Salmon on a Bed of Caramelized Onion-Mashed Potatoes
Created by: Robert Mondavi Winery Chef Sarah Scott Serves: 8 as a main course Ingredients: For the Salmon: 1 1/2 cups pine nuts, finely chopped ...
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Pan Seared Salmon with Fresh Fennel and Granny Smith Apples
Chef Judi Gallagher – 2- 6 ounce portions of salmon fillet, cleaned, boned and skin on 2 teaspoons canola oil Kosher salt and fresh ground ...
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Pan Seared Red Snapper
This is a simple and elegant Jean-George recipe Ingredients Asparagus with mushroom cream sauce 20 fat asparagus spears 1 TBSP. butter 1 TBSP. extra virgin ...
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Pan Seared Peppercorn Swordfish with Baby Radish and Herb Salad
Of course I head to the Farmer’s Market whenever possible and this trip brought fresh swordfish from Maggie’s seafood along with Asian turnips and an ...
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Pan Seared Mahi Mahi with Spicy Mango, Papaya Salsa
Fresh Mahi Mahi Ingredients Kosher salt and white pepper to taste 2 tsp. plum sauce 1 tsp. soy sauce ? cup Asian pear, chopped 1 ...
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