Coast Global Seafood Recipes

As seen on T.V.

By ANNIE POTASZNIK

Updated 12:42 PM CST, Wed, Sep 2, 2009

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Swordfish with Ratatouille and Soy-Citrus Sauce
For the swordfish:
4-7oz fillets of swordfish
Mauldon salt
White pepper
Olive oil
Season swordfish with salt and white pepper then sear in olive oil on both side till golden.

For the ratatouille: 2 red bell peppers (small dice)
4 Japanese eggplants (small dice)
1 red onion (small dice)
2 tomatoes (small dice)
¼ cup lime juice
¼ cup lemon juice
½ cup orange juice
1 cup soy sauce
¼ cup olive oil
Place oil in large pot and bring to temperature. Add red peppers and onions, sweat until soft.
Add eggplant and sauté about 10 minutes adding a little water as necessary to keep from sticking.
Add tomatoes and stew 10 more minutes. Add citrus juice and soy sauce. Cook another 10 minutes. Place mixture in colander and collect juice.
For the sauce:
Take strained liquid and emulsify with ¼ cup olive oil in blender. Adjust seasoning with salt and pepper to taste.
To serve, place hot ratatouille in center of plate then top with swordfish and surround with sauce.

Grouper Ceviche
1 # grouper fillets (skin removed)
2 roma tomatoes
1 jalepeno
1 shallot
1 avocado
Sea salt to taste
1 cup citronette dressing
Dice all ingredients as small as possible and add to cold stainless steel bowl. Pour citronette over mixture and allow to marinate for 2 minutes. Split between 6 serving dishes and serve immediately.

Citronette
Zest of 1 orange, blanched
juice of 1 orange
1 T sugar
1 t dijon
zest of 1 lemon, blanched
juice of 1 lemon
6 T hazelnut or walnut oil
1 T minced cilantro
salt and fresh ground pepper.
Put the orange zest, juice and sugar in small sauce pan and reduce by two-thirds over low heat. Remove and keep at room temperature. In a bowl, whisk together the mustard, lemon juice, salt and pepper to taste. Whisk in the oil, reduced orange mixture and zest. Adjust seasoning. Just before serving add cilantro and lemon zest.