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Posts tagged with "Bon Appetite Magazine"

Jun 1

Step 1: Master the Dough
This dough is chewy, bubbly, and better than what you’ll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone, or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co.—it’s easy to prepare, deriving its character from overnight fermentation, not laborious kneading.

Step 2: Top That
There are a few things to keep in mind when building your toppings bar for your party: Variety counts. Balance classics, like fresh mozzarella, with a few things you won’t find at the pizzeria down the street. Prep toppings before guests arrive. When it’s time to assemble, you don’t need a recipe. Start with a drizzle of olive oil on the dough; end with salt and pepper, and get creative in between.

To make a classic pie, spread crushed tomatoes almost to the edges of the pie and scatter hand-torn pieces of mozzarella over. It doesn’t need to be neat—it’ll all melt together beautifully. You can lose the tomatoes, swap the cheese, add a few ingredients, but the principles are the same. Here are some of our favorite toppings:

Tomatoes
Forget the sauce; using your hands, crush canned Italian plum tomatoes with their juices, or puree in a blender.

Cheese
Pick two soft varieties, like fresh mozzarella, stracciatella, ricotta, or Robiola. Offer one hard cheese, like Parmesan.

Lamb Meatballs
(click for recipe)
Roll them small so they won’t overpower the pie.

Caramelized Onions
We swear they improve just about everything.

Red Onions
Slice thinly and use them to lend bite.

Lardons
Cut strips of bacon crosswise into 1/2” pieces. Render them on a baking sheet in a 400 degree oven until almost crisp (they’ll cook more on the pizza).

Brussels Sprouts
Shave them with a knife or mandoline.

Fresh Oregano
Add this traditional pizza herb just before serving.

Arugula
For a fresh hit, scatter some over the pie when it comes out of the oven.

Don’t forget… Thinly sliced garlic, red pepper flakes, and sea salt can make a good pizza great.


(Source: didyoucookthat)

Seared Mahi-Mahi with Green Gazpacho Sauce
4 Servings

Ingredients

1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
3/4 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
2 1/2 teaspoons chopped seeded serrano chiles
4 7- to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
6 ounces small red and yellow cherry, pear, or grape tomatoes, halved



Preparation


Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.


Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.


Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serv

Seared Mahi-Mahi with Green Gazpacho Sauce

4 Servings

Ingredients

  • 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
  • 3/4 cup coarsely chopped green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons (or more) white balsamic vinegar
  • 2 1/2 teaspoons chopped seeded serrano chiles
  • 4 7- to 8-ounce mahi-mahi fillets
  • 1 1/2 teaspoons ground cumin
  • 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

Preparation

  • Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
  • Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
  • Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serv




Lettuce Wraps with Smoked Trout
4 Servings

Ingredients

2 medium carrots, peeled
1/2 unpeeled English hothouse cucumber (do not remove seeds)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
2 tablespoons fresh lime juice or unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
1 cup diced grape tomatoes
1/2 cup whole fresh mint leaves
1/2 cup small whole fresh basil leaves
16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
1/3 cup (about) Asian sweet chili sauce**
1/4 cup finely chopped lightly salted dry-roasted peanuts



*Available at some supermarkets and at specialty foods stores and delicatessens.


**Available at some supermarkets and at Asian markets and from amazon.com.


Preparation


Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.


Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.


Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts

Lettuce Wraps with Smoked Trout

4 Servings

Ingredients

  • 2 medium carrots, peeled
  • 1/2 unpeeled English hothouse cucumber (do not remove seeds)
  • 1/4 cup thinly sliced shallots
  • 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
  • 2 tablespoons fresh lime juice or unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
  • 1 cup diced grape tomatoes
  • 1/2 cup whole fresh mint leaves
  • 1/2 cup small whole fresh basil leaves
  • 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
  • 1/3 cup (about) Asian sweet chili sauce**
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts
  • *Available at some supermarkets and at specialty foods stores and delicatessens.
  • **Available at some supermarkets and at Asian markets and from amazon.com.

Preparation

  • Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
  • Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
  • Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts



Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou4 Servings

Ingredients

1/3 cup chopped fresh dill
1/3 cup finely chopped green onions (about 2)
1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
1 pound sugar snap peas, trimmed, strings removed
1 garlic clove, minced
1/4 cup water
4 6-ounce salmon fillets



Preparation


Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.


Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).


Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

4 Servings

Ingredients

  • 1/3 cup chopped fresh dill
  • 1/3 cup finely chopped green onions (about 2)
  • 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
  • 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
  • 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
  • 1 pound sugar snap peas, trimmed, strings removed
  • 1 garlic clove, minced
  • 1/4 cup water
  • 4 6-ounce salmon fillets

Preparation

  • Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.
  • Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
  • Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.




Grilled Black Cod with Fried Garlic and Chiles
6 servings

Ingredients

6 7- to 8-ounce black cod fillets (about 1 inch thick)
Coarse kosher salt
6 tablespoons extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh Italian parsley



special equipment
Fish grill basket (optional)


Ingredient Tip:
The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that’s usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.


Preparation


Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.


Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley and serve

Grilled Black Cod with Fried Garlic and Chiles



6 servings

Ingredients

  • 6 7- to 8-ounce black cod fillets (about 1 inch thick)
  • Coarse kosher salt
  • 6 tablespoons extra-virgin olive oil (preferably Spanish)
  • 4 garlic cloves, thinly sliced crosswise
  • 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
  • 3 tablespoons chopped fresh Italian parsley
  • special equipment

    Fish grill basket (optional)
  • Ingredient Tip:

    The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that’s usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.

Preparation

  • Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
  • Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley and serve




Ingredients

1 pound catfish fillets or tilapia fillets
3 tablespoons fresh lime juice
3 tablespoons finely chopped green onion
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile


3 tablespoons vegetable oil
All purpose flour


6 pita bread rounds, warmed
Chopped lettuce leaves
Tomato slices
Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce



Preparation


Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.


Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.


Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

Ingredients

  • 1 pound catfish fillets or tilapia fillets
  • 3 tablespoons fresh lime juice
  • 3 tablespoons finely chopped green onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile
  • 3 tablespoons vegetable oil
  • All purpose flour
  • 6 pita bread rounds, warmed
  • Chopped lettuce leaves
  • Tomato slices
  • Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Preparation

  • Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
  • Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
  • Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.




Shrimp and Coconut Rolls

makes 15 rolls

Ingredients

  • 10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
  • 2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)
  • 1 1/4 cups finely grated peeled fresh coconut
  • 1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
  • 1 tablespoon plus 1/2 cup fresh lime juice
  • 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided
  • 4 1/2 teaspoons sugar, divided
  • 3 teaspoons minced seeded red or green serrano chiles, divided
  • 2 tablespoons finely chopped green onion
  • 2 teaspoons chopped fresh mint leaves
  • 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

Preparation

  • Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl.
  • Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.
  • Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.
  • * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
  • ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.




(Source: didyoucookthat)

Mahi-Mahi Skewers with Tapenade and Couscous
4 Servings

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained


SPECIAL EQUIPMENT
Metal skewers



Preparation


Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.


Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.


Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.


Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Mahi-Mahi Skewers with Tapenade and Couscous

4 Servings

Ingredients

  • 1 cup plain couscous (about 6 ounces)
  • 1 teaspoon coarse kosher salt, divided
  • 1/3 cup purchased tapenade
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 pound mahi-mahi fillets, cut into 1-inch cubes
  • 1 cup purchased pico de gallo, drained

SPECIAL EQUIPMENT

  • Metal skewers

Preparation

  • Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
  • Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
  • Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
  • Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.




Mexican Seafood Sauté with Avocado-Mango Salsa
6 Servings

Ingredients

salsa
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice


seafood
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Lime slices



Preparation

salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.



seafood

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.


Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.


Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.


Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa

Mexican Seafood Sauté with Avocado-Mango Salsa

6 Servings

Ingredients

salsa

  • 1 mango, peeled, pitted, diced (about 1 1/2 cups)
  • 1 large avocado, peeled, pitted, diced
  • 1 large shallot, chopped (about 1/4 cup)
  • 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lime juice

seafood

  • 1/3 cup chopped shallots (about 2 medium)
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 2 garlic cloves, pressed
  • 2 teaspoons ground cumin
  • 1/3 cup plus 4 tablespoons olive oil, divided
  • 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
  • 1 pound sea scallops, side muscles removed
  • 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
  • Lime slices

Preparation

salsa

  • Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.

seafood

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
  • Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
  • Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
  • Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa




Halibut Brochettes Provençale
4 Servings

Ingredients

1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1/2 teaspoon chopped fennel seeds
1/4 teaspoon finely chopped dried lavender blossoms*
1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
Nonstick vegetable oil spray


special equipment
12 metal skewers



*Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com.


Preparation


Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.


Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.


Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.


Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.


Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce ove

Halibut Brochettes Provençale

4 Servings

Ingredients

  • 1 1/2 tablespoons minced fresh basil
  • 2 teaspoons minced fresh marjoram
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon chopped fennel seeds
  • 1/4 teaspoon finely chopped dried lavender blossoms*
  • 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
  • 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
  • 8 mini plum tomatoes or large cherry tomatoes
  • 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
  • 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds halibut, cut into 1 1/2-inch cubes
  • 5 tablespoons fresh lemon juice, divided
  • 2 garlic cloves, pressed
  • 1/3 cup dry white wine
  • Nonstick vegetable oil spray

special equipment

  • 12 metal skewers
  • *Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com.

Preparation

  • Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
  • Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.
  • Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.
  • Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.
  • Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce ove