Month: December 2018

Grilled Swordfish with Lemon-Basil Butter

  Ingredients: 2 swordfish steaks, 1-inch thick (about 2 lbs) Juice of 1/2 lemon Extra virgin olive oil Kosher salt and freshly ground black pepper For the herb butter: 4 tablespoons unsalted butter, softened 1 teaspoon freshly squeezed lemon juice Zest of 1 lemon 1/2 teaspoon garlic, minced (about 1/2 clove) 1/4 teaspoon salt 3…

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Red Sauce

1) 28 oz can of crushed tomatoes2) 2 chopped vine tomatoes3) 2 TBS red wine vinegar4) 1/2 tsp sugar5) Fresh basil6) 2 cloves garlic7) Oregano8) Salt and red pepper flakes to taste9) 2 tsp olive oil Mix ingredients and let simmer (about an hour or so)

Salmon with White Wine Sauce

Ingredients: Salmon 4 portions of salmon fillets (1/3 lb each) 2 tbsp butter Salt Sauce: 2 tbsp flour 1 garlic clove, minced 1 cup dry white wine Juice from 1 lemon 4 tbsp butter 1 tbsp chives 1 tbsp chopped fresh sage 2 tsp dill 2 tsp rosemary ¼ tsp salt 1 tbsp fresh parsley,…

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Roasted Monkfish

Ingredients 1/2 pound monkfish 6 cherry tomatoes  1/4 cup white wine  1 tsp lemon juice 1 tsp chopped parsley 1/4 tsp thyme 1/4 tsp basil 1/4 tsp oregano 1 clove garlic 2 tbsp butter Olive oil Salt and pepper to taste  Directions Heat olive oil in a sauce pan and add cherry tomatoes, once tomatoes…

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