Recipes for the Feast of the Seven Fishes

Sea Bass with Caper Sauce

(Start to finish 45 minutes)

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

2 tablespoons capers, rinsed

1/4 cup white wine (any variety)

Juice of 1 lemon

Freshly ground black pepper, to taste

Four 8-ounce sea bass fillets

Salt, to taste

Handful fresh basil leaves

8 sprigs fresh thyme

2 bulbs fresh fennel, very thinly sliced

Preheat oven to 425 F.

In a small skillet over medium heat, combine the butter and olive oil. Heat until the butter has melted. Add the garlic and saute until fragrant, about 1 minute.

Add the capers and white wine, then cook for 1 minute. Remove the skillet from the heat, stir in lemon juice and season lightly with pepper. Set aside.

Cut four large rectangles of parchment paper or aluminum foil, about 16x12 inches.

Lay one fillet in the center of each rectangle. Sprinkle each fillet lightly with salt, then top with a quarter of the garlic-caper sauce. Scatter basil and thyme over the fillets, then top with a quarter of the fennel.

Wrap each fillet by bringing together the long edges and folding them over several times to seal, repeating with the sides. Transfer the parcels to a baking dish and bake until the fish is opaque throughout, 10 to 15 minutes. Can be served in the parchment paper.

Makes 4 servings.

(Recipe from Carmelo D’Aprile, executive chef of Grappolo Locanda restaurant in Chappaqua, N.Y.)

Scallops with

Pink Peppercorn and Moscato Sauce

(Start to finish 15 minutes)

1 tablespoon extra-virgin olive oil

12 jumbo scallops

2 tablespoons pink peppercorns

1 cup Moscato wine

In a large skillet over medium-high heat, heat the oil. Add the scallops and sear for 2 minutes on each side, or until golden.

Add the peppercorns and cook another 30 seconds. Add the wine and simmer 4 minutes.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)

Grouper with Couscous

(Start to finish 30 minutes)

8-ounce package couscous

Four 10-ounce grouper fillets

Salt and freshly ground black pepper, to taste

1/4 cup all-purpose flour

4 tablespoons extra-virgin olive oil

1/2 cup salmoriglio (an herb-infused olive oil, see recipe below)

3 cups diced mixed vegetables (such as red onion, carrots, green and red bell peppers and zucchini)

Cook the couscous according to package directions. Cover and set aside.

Season the fillets lightly with salt and pepper. Dust with flour, shaking off any excess.

In a large skillet over medium-high heat, heat the olive oil. Add the fillets and cook until golden, about 4 minutes on each side. Set aside.

Mix the salmoriglio and the vegetables into the couscous. Olive oil seasoned to taste with salt, pepper and dried oregano can be substituted for the salmoriglio. Divide the couscous between four serving plates, and top with a fillet.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)

Salmoriglio

(Start to finish 5 minutes )

1/2 liter extra-virgin olive oil

2 tablespoons water

Juice of 1/2 lemon

2 teaspoons fresh oregano

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

In a medium bowl, whisk together all ingredients. To store, refrigerate in a glass bottle. Can be used drizzled over any grilled meat or fish just before serving. Shake well before using.

Makes 1/2 liter.

(Recipe from Carmelo D’Aprile)

Shrimp in Brandy

Gorgonzola Sauce

(Start to finish 30 minutes)

2 cups heavy cream

1 cup crumbled Gorgonzola cheese

16 raw jumbo shrimp, peeled and veins removed

Salt and freshly ground black pepper, to taste

1/4 cup all-purpose flour

4 tablespoons extra-virgin olive oil

4 ounces brandy

In a medium bowl, combine the cream and Gorgonzola. Place the bowl over a small saucepan of boiling water and heat until steaming, about 5 minutes, then whisk together the cream and cheese until smooth. Set aside.

Rinse the shrimp under cool water, then pat dry. Season the shrimp with salt and pepper.

Place the flour in a shallow bowl and dredge the shrimp through it. Shake the shrimp to remove any excess flour.

In a large skillet over medium-high heat, heat the olive oil until just smoking. Place the shrimp in the skillet and cook about 2 minutes per side. Add the brandy to deglaze the pan, stirring for about 1 minute. Add the cream and cheese mixture and simmer another minute.

Transfer shrimp and sauce to a serving platter or shallow bowl.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)

Linguine with Sea Bass, Shrimp and Cherry Tomatoes

(Start to finish 30 minutes)

1 pound fresh or dry linguine

4 tablespoons extra-virgin olive oil

4 cloves of garlic

1 pound cherry tomatoes, quartered

Salt and freshly ground black pepper, to taste

12 ounces fresh sea bass or striped bass, diced

1/2 pound rock shrimp

1 tablespoon chopped fresh parsley

Bring a large saucepan of lightly salted water to a boil. Cook linguine according to package directions.

Meanwhile, in a large saucepan set over a medium heat, combine the olive oil and garlic. Saute until golden, about 2 minutes. Add the tomatoes, then season with salt and pepper. Bring to a simmer and cook 5 minutes.

Add the sea bass and shrimp and cook another 5 minutes.

Drain the pasta and add it and the parsley to the seafood. Stir and simmer 1 minute.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)

Seafood Risotto

(Start to finish 1 1/2 hours)

3 quarts water

2 medium yellow onions, one finely chopped, one coarsely chopped

1/2 medium carrot, coarsely chopped

2 (1 pound) lobsters

1/4 cup extra-virgin olive oil

2 tablespoons tomato paste

1 1/2 cups arborio rice

1 cup dry white wine

16 mussels, scrubbed and beards removed

1/2 pound rock shrimp, peeled

2 tablespoons unsalted butter

1 bunch Italian parsley, finely chopped to yield 1/4 cup

Fill a very large bowl or pot with water and ice. Set aside.

In a 6- to 8-quart saucepan over a high heat, combine the water, the finely chopped onion and carrot. Bring to a boil. Add the lobsters and cook 2 minutes. Using tongs, remove the lobsters and submerge them in the ice water for 1 minute. Drain and set aside. Retain the cooking water.

In a large, deep skillet over medium heat, combine the olive oil, tomato paste and remaining onion. Cook until the onion is softened, but not browned, about 8 to 10 minutes.

Add the rice and cook, stirring constantly, until toasted and lightly browned, about 2 minutes. Add the white wine, then ladle in enough of the lobster cooking water to cover the rice.

Turn the heat to high and cook, stirring constantly, for 10 minutes. As the water is absorbed add more, one ladle at a time, to maintain the level just above the rice.

Add the mussels and cook another 5 minutes. Set aside.

Remove the lobster meat from the shells, then chop the meat into 1-inch pieces. Add the lobster meat and shrimp to the rice. Cook, stirring often, until the rice is soft, but still firm at the center, about 35 minutes.

Season with salt and pepper, then stir in the butter and parsley.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)

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Polenta Crisps with Anchovy Sauce

(Start to finish 2 hours)

5 cups water

1 teaspoon salt

1 cup uncooked polenta

1 quart vegetable oil

1/3 cup extra-virgin olive oil

1 clove garlic, minced

4 large olive oil-packed anchovies

2 tablespoons chopped canned tomatoes

1 tablespoon capers, rinsed and chopped

1 teaspoon finely chopped Italian parsley

Freshly ground pepper, to taste

In a medium saucepan over high heat, combine the water and salt and bring to a boil. While stirring with a wooden spoon, slowly pour the polenta into the water. Reduce heat to low and cook, stirring constantly, about 40 minutes. Polenta is done when it is thick and pulls away from the sides of the pan. Remove the pan from the heat and set aside.

Lightly oil the bottom and sides of a 9x12-inch baking pan. Transfer the polenta to the pan, using the back of a spoon to smooth the top. Refrigerate the polenta for several hours until cool and firm.

Once the polenta is cooled, invert it onto a cutting board and slice into 1x2-inch rectangles. Set aside.

Layer several sheets of paper towels on the counter near the stove. Place a wire cooling rack over the paper towels.

Fill a large skillet with about 1/8 inch vegetable oil, then place over a medium-high heat. When the oil is hot, fry the polenta pieces, a few at a time, until crisp, about 3 to 4 minutes per side. As they finish, place the polenta on the rack to drain any excess oil.

To make the sauce, combine the olive oil and garlic in a medium saucepan over low heat and saute 1 minute. Add the anchovies and use a wooden spoon to mash them in the pan. Cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Stir in the tomatoes, capers and parsley. Season with pepper, then increase the heat to medium and cook uncovered for 10 minutes.

To serve, arrange the polenta on a platter and spoon a teaspoon of the sauce over each.

Makes 4 servings.

(Recipe from Carmelo D’Aprile)