Recipe for July 2008
Pan Seared Pompano with Marsala Sauce
Courtesy of :
Randy Wayne White's
Gulf Coast Cookbook
And Captain Matt Mitchell
Serves 6
Ingredients
* 6 large cloves of Garlic
* 2 bunches fresh Basil, chopped
* 3 lbs. Plum Tomatoes, cut into small pieces
* 1-11 oz. jar Calamatta Olives, drained, seeded and chopped
* 1 3½ oz. jar Capers, drained
* 6 Pompano fillets, skin scored
* Crushed black pepper
* 1½ cups Parmigiano Reggiano cheese
* 1 bunch Italian Parsley
* ½ bunch fresh Oregano, chopped
* 4 cooked Artichoke hearts, sliced
* 1 lb. Penne pasta
* Sea Salt
* 1 lemon , cut into wedges
Preparation
Place 2 tablespoons olive oil in a large skillet over medium heat. When oil is almost smoking, add onion, garlic, parsley, basil and oregano. Saute, stirring constantly until garlic starts to brown careful not to burn it. Remove skillet from heat and add tomatoes, artichoke hearts olives and capers. Set aside.
Cook pasta in a large pot of boiling water (about 12-15 minutes for al dente) drain well and toss in skillet with the Marinara sauce.
Season Pompano fillets with salt and pepper on both sides to taste. Place another large skillet over medium heat and add 2 tablespoons of olive oil. When oil is hot, add fish to the skillet flesh side down. Sear for 1 minute. Gently flip fish over and continue cooking for 3-4 minutes or until fish flakes when tested with a fork.
To serve
Place a generous serving of pasta on 6 plates. Place the Pompano atop the pasta, garnish with a lemon wedge. Sprinkle with fresh parsley and the Parmigiano reggiano to taste.
Chef JAG's Fox4 Rising Recipe
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www.chefjag.com
Watch the video of Chef JAG & Chef Roland on
FOX 4 RISING with Amy Sedlacek here:
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JAG's Tequila Citrus Scampi
Ingredients
8 Tiger prawns or gulf shrimp
1 tsp extra virgin olive oil
1 tsp Kosher salt
1/4 tsp cracked black pepper
1 T granulated garlic powder
1/8 tsp Cayenne pepper
1/8 tsp ground Cumin
1 shallot chopped
2 cloves of garlic sliced
1/8 tsp pre-cooked wood smoked bacon
1 oz. tequila
2 oz. heavy cream
2 T whole butter
1/8 tsp fresh thyme
1/8 tsp Greek oregano chopped
2 cups freshly chopped Cilantro
2 limes (reserve one for garnish)
Combine all your spices and liberally season your shrimp. In a hot pan medium high heat add olive oil, bacon, garlic and fresh shallots. Saute till translucent (about one min) Add shrimp. Cook till slightly opaque. Add tequila and flambe. Add fresh cream, herbs and butter. Reduce by 1/4 and finish with fresh Cilantro and lime juice. Garnish with lime slices. Enjoy!