Buying the best fish is important to T.W.O. We don’t buy farmed raised and we like it fresh. Wilder the better! Anyways, this time we were at the market the Halibut caught our eye. It was a beautiful filet of fish and we couldn’t wait to come home and grill it! We wanted to keep the recipe simple, yet full of flavor. Check out this recipe below that is easy, delicious and will be sure to melt in your melt in your mouth. (Unless you burn the filet!!)
Grilled Halibut with Roasted Tomatoes & Squash
– 1-2 lemons
– 2 cups cherry tomatoes, halved
– 2 cups zucchini squash, halved
– 1 cups onion, chopped
– 3 garlic cloves, minced
– 2-3 tsp olive oil
1. Fire up the grill and turn oven on to 425⁰F. Line one baking sheet with parchment paper for roasting and another baking sheet with foil for the fish.
2. Season the fish with salt, pepper and lemon juice. Before placing the fish on the foil, squeeze lemon on the foil so the fish does not stick. Let it sit.
3. Meanwhile, place the tomatoes, zucchini, onions and garlic on the parchment paper. Season with olive oil, salt and pepper and toss. Place into the oven and roast for about 25-30 minutes.
4. After the tomato medley has been in the oven for about 15 minutes, take the fish to the grill. Carefully move the fish (still on the foil) to the grill, removing the baking sheet. Grill for about 10-15 minutes depending on the size/thickness of the fish.
5.Once the fish is done, remove from grill and plate. Spoon the tomato medley over the fish to complete the dish.
Even though the first day of Spring was last week, Summer is officially here in Southern California. That being said, T.W.O. enjoys firing up their grill and barbecuing fresh seafood. For this Taco Tuesday, we are featuring a Spicy Shrimp Taco Recipe with homemade Chimichurri Sauce. Hope you enjoy it as much as we did! Ole!
– 1 lb wild shrimp, peeled & cleaned
– 2 Tablespoon olive oil
– 1 teaspoon garlic powder
-1 teaspoon onion powder
– 2 teaspoon paprika
– 1 Tablespoon oregano, dry
– 1 teaspoon red pepper flakes
– 3 limes, sliced
– 1 lemon
– 8 corn tortillas,
– cilantro leaves for garnish
For the Chimichurri Sauce:
– 1 small bunch Italian parsley
– 1 small bunch cilantro
– 3 Tablespoon oregano
– 4 -5 large garlic cloves, diced
– juice from 1 lemon
– ⅓ c extra virgin olive oil
– ½ red chile pepper
1. To make the Chimichurri sauce: Using a blender, add the parsley, cilantro, oregano, garlic, lemon juice, olive oil and red chile pepper. Blend until smooth. Season with the sea salt and if you need to add more lemon juice to the sauce to make it more liquid now is the time to do so. Set aside.
3. In a large bowl toss together the shrimp with the olive oil, garlic powder, onion powder, paprika, oregano and red pepper flakes. Season well to your taste with the sea salt.
4. Preheat the BBQ to medium heat. Add the shrimp to the grill for about a minute on each side until it curls up and turns pink; making sure not to overcook it. (Please note T.W.O. skewered their shrimp for best grilling results)
5. Heat the corn tortillas on a low open flame. Assemble the tacos garnishing the tacos with fresh cilantro and lemon or lime juice.
Orange Rosemary Fish en papillote
-⅓ cup orange preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 orange, peeled & sliced into wedges
– 3 large fish fillets*, cut in half
– Salt & Pepper
– Rotisserie twine
– Parchment paper
*T.W.O. used rockfish
1. Preheat oven to 350⁰F.
2. Season fish with salt and pepper. Set aside.
3. Combine orange preserves, wine, water, 2-3 springs of rosemary and ½ of the orange slices in a sauté or sauce pan over medium heat and stir.
4. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, cut 3 large squares of parchment paper.
5. Place the fish (2 halves/paper) onto the parchment paper. Add a spring of rosemary and 1-2 slices of oranges. Baste the fish with the orange glaze. Wrap the fish up in the parchment paper and secure with rotisserie twine. Repeat process for the 2 other filets.
6. Place the fish into the oven. Bake for about 20-25 minutes. Plate and serve while hot!
Seared Ahi Tuna Steaks
– 2 Ahi Tuna Steaks
– 1 large lemon
– 1 Tablespoon cayenne pepper
– ¼ cup soy sauce
– 1 teaspoon garlic powder
– Krazy Salt
1. Put the ahi steaks on a plate. Marinate with lemon, cayenne pepper, soy sauce, garlic powder, pepper and salt. Set aside and let sit for 15 minutes.
2. While the steaks are marinating, pre-heat barbeque.
3. Place the steaks on the barbeque over medium heat and cook for 4 minutes on each side.
4. Remove steaks for heat. Slice and plate with your favorite side dish.
For the month of September, T.W.O. decided to think outside the box and serve non-cheese appetizers. It wasn’t hard to come up with ideas and we can’t wait to keep sharing them in future posts! In this post, T.W.O. created a shrimp cocktail for some special guests. It’s an easy, light dish that everyone (seafood lovers) can enjoy. No recipe required, its just all about the prep and showcase. Here are a couple tips for your next shrimp cocktail.
1. Find a good shrimp cocktail mix. T.W.O. purchased Marinade Bay Products – Seafood Cocktail Sauce at Whole Foods.
2. Make sure to put the shrimp cocktail on ice – it will keep the shrimp cold during your happy hour.
3. Lemon slices add color and a tasty flavor to the dish. Organic meyer lemons are our favorite.
If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!
-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
- Add the garlic and pepper flakes and saute 2 minutes.
- Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
- Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
T.W.O. spent last summer traveling around Spain and had some amazing paella. Each city was different – from Madrid to San Sebastian to Barcelona and Sevilla – there was a spin on each dish. Today we are featuring some of our favorite ingredients in a seafood paella. It’s an great dish full of flavor, protein and culture – – when in España!
– 1 tomato, diced
– ½ cup white wine
– ½ red onion, chopped
– 1 sweet onion, chopped
– 1 pound fresh rock fish
– 2 lbs fresh seafood miz (mussels, calamari, shrimp)
– ¼ cup olive oil
– 2 teaspoon cayenne pepper
– 2 cup Arborio rice or bomba paella rice
– 2 teaspoon Spanish saffron threads
– 4 cups low sodium chicken stock
– 1 cup frozen peas
– 1 can artichoke hearts
– ½ cup lemon juice
– 2 cloves garlic
– 1 teaspoon sea salt
– ½ teaspoon black pepper, freshly ground
– 1 teaspoon Spanish pimento smoked paprika
1. Heat the wine and ½ red onion and ½ sweet onion in a saucepan over high heat until it begins to bubble. Add the mussels and cover and cook for five minutes.
2 Remove from the heat; throw away any unopened mussels, and drain, reserving the liquid to use later in the recipe.
3. Heat the oil in a large, heavy bottomed pan (great if you have a paella pan.) Add the extra onion and garlic. Cook for five minutes, or until onions have softened.
4. Add the chopped tomatoes, artichokes, smoky paprika & cayenne pepper. Season with sea salt and pepper. Mix well.
5. Stir in the reserved liquid from the mussels, then add the rice and stir again. In a separate bowl, blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
6. Put the peas, seafood mixture and rock fish on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
7. Allow to rest for 5 minutes prior to serving.