Issue 48: Favorites from the Sea

Blackened Sea Bass
Yield: 4 servings

Ingredients:
4 6-oz. pieces of fish, covered completely with blackening spice mix
1 tablespoon coconut oil
2 tablespoons cumin seed, ground
2 teaspoons coriander seed, ground
1 tablespoons dulse flakes
3 tablespoons tamari
1 teaspoon Sucanat (an organic natural sweetener)
1 tablespoon capers

Directions:
Heat cumin seed, coriander seed and dulse for 1 minute in small fry pan with coconut oil. Add tamari, Sucanat and capers. Blend well. Marinate fish for a minimum of 3 hours. Heat under broiler on high. Cook fish 2 minutes on each side.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida

Cilantro-Lime Sea Bass
Yield: 2 servings

Ingredients:
Coconut oil
Fresh or minced garlic
Chopped tomatoes
Cilantro
2½ lbs. sea bass filets

Directions:
In a pan, melt coconut oil. Stir in garlic and cook for 2 minutes. Stir in chopped tomatoes and cilantro. Cook for another minute. Add filets. Cook approximately 10 minutes, turning once.

Source: Nicki Rubin

Halibut with Green Coconut Curry-Roasted Nori Rolls
Yield: 1 serving per fish filet

Ingredients:
Halibut filets
Salt
Pepper
Turmeric
Flour
Clarified butter/oil
3 Shallots
Chopped ginger
Lemongrass
Cilantro
Jalapeno pepper
Curry powder
Garlic
2 cans of coconut milk
Kefir lime leaves
Chopped basil
Soba noodles
Red pepper
Soy sauce
Extra-virgin coconut oil
Snow peas
Pine nuts
Nori seaweed sheets

Directions:
Take halibut steaks and dust both sides lightly in a mixture of flour. Salt, pepper, and turmeric. Sear on both sides in clarified butter or oil. Finish in a hot oven if steaks are thick and still rare. Mince 3 shallots and cook slowly in a saucepan until soft. Add a little chopped ginger and lemongrass, cilantro, chopped jalapeno pepper, a pinch of curry powder and garlic, and cook several minutes more. Add 2 cans of coconut milk and simmer until slightly reduced. Toss in several kefir lime leaves if available and some roughly chopped basil. Taste for seasoning.

Cook a package of soba noodles according to directions. Drain and season with crushed red pepper, soy sauce, and extra-virgin coconut oil. Add some slivered snow peas, pine nuts, etc. Wrap in Nori seaweed sheets. Place on roasting pan and roast for around 5-10 minutes. Place 2 Nori rolls in a shallow bowl, put halibut on top and ladle on some coconut curry sauce in shallow bowl. Garnish with lime leaves, fried shallots, and radish pickle, etc.

Source: Mike and Margie Perrin of 11 Maple Street Restaurant in Jensen Beach, Florida