Seafood in Brooklyn
Picking the right fish is a major skill for seafood consumers, but it’s not an easy task for some people who have difficulty knowing how to differentiate a fresh fish from an old one. Here are the essential five tips that assist you in finding the freshest fish in the market:
- Look for bright, clear eyes: They should be as clear as the mirror. Dull- eyed fish is not a good indication.
- Look at the fish: Look carefully at the fish; does it shine? Does it look clean and transparent, or it has discolored patches on it?
- Smell it: The fish smell is a good sign for the quality of fish. The fish should smell like clean seawater. Fishy smell indicates that the fish is old so avoid it.
- Focus on the gills: They should be as bright red as possible, when their color are grey that means the fish is old.
- Check the flesh: It should be firm and not separated from the bone; you can test the fish by pressing down on the belly and wait for it to rise back up. If your finger point stays pressed, this means the fish is old.
- 4 cups fish stock
- 1 teaspoon saffron threads
- 2 tablespoons olive oil
- 250g firm fish fillet, cut into 2cm each piece
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 cups arborio rice
- 2 tomatoes, peeled and diced
- 2 teaspoons paprika
- 500g medium green king prawns, peeled and veins discarded
- 150g baby squid, cleaned, cut into 1cm-thick rings
- 12 scrubbed mussels
- 2/3 cup frozen peas
Combine the stock with four cups of water and saffron in a saucepan over medium heat and bring to boil; then cover and reduce the heat into medium-low and let it simmer for 10 minutes.
Meanwhile, put one tablespoon of olive oil into a non-stick frying pan and cook fish fillet for one minute on each side until its color turns into golden brown; remove the fish and transfer it to a flat plate. Put another 1 tablespoon of oil into the same frying pan, add the onions and garlic, and cook them for 5 minutes until they get tender. Add the rice, tomatoes and paprika and stir the mixture to combine.
Put half the fish stock over the mixture and bring to boil over medium-high heat; reduce the heat and let it simmer uncovered for 10 minutes without stirring it, until the stock is absorbed.
Add the squid and the mussels over the rice mixture, put over half a cup of fish stock and cook until the water is absorbed; add the fish and the peas and put the remaining fish stock and cook them around 15 to 20 minutes until the water stock completely disappears.
Finally, season with pepper and serve.
- 1/3 cup extra-virgin olive oil
- 3 Tablespoons white-wine vinegar
- Juice of 4 lemons
- Salt and pepper
- 2 red peppers, stem and seeds removed, small dice
- Pinch of crushed red pepper flakes
- 1/4 pound calamari, cut into thin rings
- 1/4 pound small shrimp, peeled and deveined, no tails
- 1/4 pound fresh or canned crab meat
- 1 romaine lettuce
Put water in a large pot and bring to boil; meanwhile remove the undesired leaves of the romaine lettuce; take out each of its leaves and wash them well until the dirt sticking in the heart of each leave is completely removed, then put them in a strainer, let them drain and cut them into thin slices with a large knife. Mix the olive oil, the white wine, and the lemon juice in a small bowl, then season the mixture with salt and pepper.
Add the lettuce, the red diced pepper and the red pepper flakes over the sauce.
Cook the calamari and the shrimps in the boiling water for 3 minutes, then remove them. If the crabs are fresh, boil them in the same cooking water for 15 minutes until they become brightly red. Wash the crabs and let them cool, then discard the legs and the hearts with a metal seafood pick to obtain the meat inside. Add all the seafood items over the lettuce and the pepper, toss them all together and serve.
- 6 skin-on salmon filets, about 2 pounds
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce
- 1 avocado, pitted and peeled
- 1 tablespoon heavy whipping cream
- 1/2 medium lemon, juiced
- Salt and pepper
In order to make the avocado mousse, peel the avocado and put it in a bowl; mash the avocado with a fork until it becomes purée. Add the whipping cream, the lemon juice and sprinkle with salt and pepper; mix gently to obtain the mousse and put aside.
Preheat the oven to 400 degrees F.
Make a thin empty space using a sharp knife in the middle of each salmon filets in order to form a small pocket and place one tablespoon of avocado mousse in each pocket; Beside the avocado mousse you could optionally stuff each salmon piece with one tablespoon of Parmesan cheese and shallots. Put one tablespoon of olive oil in a baking pan, add the salmon pieces and heat them in the oven for 7 minutes until golden-brown; flip them over and bake for another 7 minutes and drizzle with teriyaki sauce.
Remove the filets and serve them with mashed potatoes.
- 4 boneless pieces of sole fillets
- 2 red and yellow cherry tomatoes, halved
- 4 cloves garlic, peeled and finely sliced
- 1 teaspoon fresh oregano or basil, leaves picked
- 1 bunch spring onions, trimmed and finely sliced
- 1 tablespoon balsamic vinegar
- Sprinkle sea salt
- Freshly ground black pepper
- Zest of halved 2 lemons
- Extra-virgin olive oil
- 5 pieces black olives, chopped
- 1 fresh flat-leaf parsley, finely chopped
Preheat the oven to 400 degrees F. Put the finely chopped garlic, cherry tomatoes, onions, basil, oregano, balsamic vinegar, a sprinkle of salt, pepper and the zest of one squeezed slice of lemon juice in a small bowl. Add one tablespoon of virgin olive oil and mix them well. Spread the mixture in a large baking pan and place over the fish fillets.
Put the chopped olives, parsley, juice, and the zest of the second lemon with a teaspoon of olive oil in a small bowl. Spread the mixture between the fillets in an equal amount. Cook the soles in the oven around quarter an hour.
Finally, remove the fish pieces from the oven and serve them with their mixture in a large flat dish.
2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
230g Arborio rice
500ml chicken stock, divided
250ml dry white wine
250g medium prawns, peeled and cleaned
60g fresh mange-tout, trimmed and halved crossways
1 medium red pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
Ground black pepper to taste
In a saucepan, cook the leek and the garlic until their color turns golden. Add the rice and stir for five minutes.
Place half the chicken stock in a pan and bring to boil over high heat ; then reduce it to medium low and simmer uncovered for 5 minutes stirring occasionally. Add the stock to the leek, garlic, and rice. Afterwards, add the remaining stock and wine to the previous mixture and place the mixture over medium heat for 5 minutes, blending constantly.
Add the scallops, prawns, peas and red pepper, and cook the whole mixture until the seafood and rice become tender and the water is reduced. Finally, after the rice turns creamy, flavor the mixture with Parmesan cheese, lemon juice, basil, salt, pepper, and serve.
“Stellina Di Note” Pinot Grigio
Delle Venezie, Italy- 2011: Aromas of melon, kiwi, and golden apple. The taste is smooth and silky on the palate. Feels buttery and has a light acidic tanant.
Pairs well with the Filet of Sole.
“Uppercut”, North Coast Sauvignon Blanc
California, Sonoma- 2012. It has aromas of key lime, nectarine, melon, tropical fruit and lemongrass. This wine has a zesty and clean finish.
Pairs well with the Halibut Steak Café Marquez or try it with Blue Point Oysters.
Napa Valley, California- 2011. Medium bodied, buttery and oaky.
Pairs well with the grilled Red Snapper or try it with the pot of mussels in the white wine or Lobster sauce.
“Chalone Vineyard” Cabernet Sauvignon
Monterey County, California- 2010: Rich, medium bodied wine. Notes of black currant and black cherry flavors, hint of vanilla.
Pairs well with The Filet Mignon.
“Antico Borgoceo” Amarone
Della Valpolicella, Italy- 2007: Full body, dry oaky, heavy on the tongue.
Pairs well with the Lobster Ravioli or the grilled Rib Eye Steak.
- 1 pound (16-20 per lb.) jumbo shrimp, shell-on(sold as “raw, ready to peel”)
- 1/4 teaspoon black pepper
- 3/4 tsp salt
- 1 tablespoon ketchup
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper, or to taste
- Lemon wedges(1 pieces)
First, rinse the shrimps well, remove the remaining sand into the pieces and drain them from water. In a bowl, put the ingredients with the spices all together and mix them well to obtain a flavored mixture. Afterwards, soak the shrimps in the sauce and toss them until they get fully coated. Cover and keep them in the fridge for 15 minutes.
In a skillet, add a tablespoon of vegetable oil over a medium-high heat until the oil gets warmer. Add the shrimps and sear for around 3-4 minutes until the shells color turn into brown but don’t worry as soon as you reach this case since the meat inside is cooked but still white not burned.
Finally, remove the pieces and serve them whole with lemon slices and cocktail sauce.
1 pound linguine pasta
2 teaspoons olive oil
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 pound large shrimp, cleaned and peeled
Salt and pepper
First, cook the linguini pasta following the package instructions, then remove and drain it.
Meanwhile, place olive oil in a skillet over medium-high heat; add to the oil the minced onions, garlic, oregano, basil, diced tomatoes and the can of tomato sauce and bring to boil. After 2 minutes of boiling the mixture, let it simmer for 10 minutes. Put the peeled shrimps over the boiling sauce; cover all and keep the fire on for 2 minutes until the shrimps turn bright pink. Finally, turn off the heat and add the mixture to the linguini and serve.
Before the cooking procedure, rinse the scallops and pat them with paper towels before cooking, otherwise they won’t brown properly. If the scallops were frozen, remove them from the freezer and thaw them in the refrigerator for couple of hours or defrost them in the microwave for few seconds.
It’s recommended to cut the scallops into half to facilitate the cooking procedure.
There are many ways to cook scallops:
The word “sear” means browning food over high heat without burning it.
First, use high quality skillet that could withstand high temperature and heat 2 tablespoons of sunflower, soybean, peanut or canola oil because they tolerate high heat much better than olive oil or butter.
Optionally, you can coat the scallops in 2 to 3 tablespoons of flour for each pound of scallops.
Cook scallops for 3 minutes on each side until they become brown or opaque turning once, then remove them and serve.
In a bowl, mix together 3 tablespoons of melted butter or vegetable oil, 1/4 teaspoon black pepper, and 1/8 teaspoon paprika. Brush half of the butter mixture on the scallops.
Preheat the broiler and place the scallops onto the broiling pan.
Broil the scallops about 4 inches from the heat for 8 to 10 minutes until they get opaque, turning and brushing with the remaining melted-butter mixture halfway. Serve with tartar sauce, sweet-and-sour sauce, or another favorite prepared sauce.
Frying is another way for cooking scallops. Like some other kinds of seafood like calamari and shrimps you could prepare the batter dough to dip in the scallops before frying.
For the batter, mix 1 cup all-purpose flour, 1/2 teaspoon sugar, and 1/4 teaspoon salt. In a small mixing bowl whisk 1 egg, 2 tablespoons cooking oil, and 3/4 cup cold water; add to flour mixture, beating until smooth. In a deep fryer place around two inches of canola, peanut, soybean or sunflower oil. Dip scallops into the batter.
When the oil temperature reaches 375degrees F, fry them for 2 minutes until their color turn into golden-brown.
Finally, remove scallops from the pan, drain on paper towels and put them in a preheated oven to keep them warm while others are being fried. Serve them with sweet and sour sauce or spicy cocktail sauce.
First, turn on the grill gas burners at the highest setting before beginning to grill.
Wipe the metal grating with vegetable oil on the rack through heatproof wire brush.
Meanwhile place the scallops on a baking sheet between two clean towels for approximately 10 minutes to absorb excess water. Make marinade with melted butter, cornstarch and brush it on both sides of each scallop and season the pieces with salt and pepper. Afterwards, insert skewers in them to flip the pieces from time to time while grilling.
During grilling, it’s requested to monitor the scallops by flipping the skewers over the heat. The cooking time should be short by grilling each side for 2 minutes.
Grilled scallops could be served with rice, broccoli and lemon juice.