Gulfscapes Magazine Seafood Recipes & Coastal Dining Guide for Gulf of Mexico

The second half of the New Orleans Jazz Festival is this weekend - May 1-4, 2008.  These Spicy Shrimp Kabobs will get you ready for the great food at the festival.  A hint for grillers - soak the wooden skewers in water for about 20 minutes prior to using.

Jimmy Buffett and the Coral Reefer Band will be playing from 5:30 to 7:00 pm Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com

Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival

1 1/2 tablespoons paprika ground
2 teaspoons ground thyme
2 teaspoons oregano leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon black pepper coarsely ground
3/4 teaspoon table salt
1/4 teaspoon ground cayenne pepper
1 lb shrimp raw large cleaned
1 tablespoon extra virgin olive oil

Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.

Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.

Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.

Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.

Grill the kabobs turning occasionally over medium heat for about 6 minutes until the shrimp turn pink and are cooked through. If broiling broil the skewers turning occasionally under a preheated brewer for 6 minutes.

Posted by gulfscapes magazine at 07:47 AM | Permalink

French Quarter Street Party! In honor of Freddy & the Fishsticks playing at their New Orleans Margaritaville block party (French Market side of building Thursday, May 1, 2008 from 7-10:30 p.m.) we decided to do a creole pan fried redfish recipe for today.  The concert benefits NOAAHH.  If you happen to be in New Orleans on May 1, 2008 - don't miss it.

Creole Pan Fried Red Fish Recipe

3 pounds redfish fillets
salt and pepper and lemon pepper to taste
2 boxes cornbread mix
1 bottle Louisiana hot sauce
Creole seasoning to taste
1 cup corn oil

Season fish. In a plastic bag, empty cornbread mix with 15 shakes of hot sauce and about 5 to 6 shakes Creole seasoning. Place fillets in bag and shake to coat fish. Heat oil in heavy cast iron skillet. Fry fish until golden and done. Drain on absorbent paper.

SPECIAL NOTE: French Quarter Street Party! In honor of Freddy & the Fishsticks playing at their New Orleans Margaritaville block party (French Market side of building Thursday, May 1, 2008 from 7-10:30 p.m.) we decided to do a creole pan fried redfish recipe for today.  The concert benefits NOAAHH.  If you happen to be in New Orleans on May 1, 2008 - don't miss it.

Posted by gulfscapes magazine at 12:06 PM | Permalink

Ingredients:
2 lb peeled, deveined shrimp
24oz beer
2 tb chives, chopped
2 garlic cloves, minced
2 tb parsley, chopped
2 green onions, finely chopped
1 1/2 ts salt
1 1/2 ts pepper
 
Instructions:
Combine all ingredients except green onions in a medium sized bowl. Cover and refrigerate overnight.
Grill or broil shrimp about 2 minutes on each side (less for small shrimp). Do not overcook or shrimp will become tough.
Brush with marinade once shrimp are on grill, then again before turning, and again after turning. Serve shrimp on large platter, and sprinkle with green onion.
Makes 6 servings.

Posted by gulfscapes magazine at 11:50 AM | Permalink

1 1/2 pounds mahi mahi fillets
5 cloves garlic, minced
1 medium onion
3 tablespoons olive oil
2 tablespoons butter
3 tablespoons orange juice
1/4 teaspoon sea salt
1/2 teaspoon pepper

Garlic Sauce:

Slice the onion in thin strips. Heat the oil and butter in large skillet on medium heat, adding the onions and garlic once it starts to bubble up. Reduce heat to medium-low and cook for 20 to 25 minutes until light golden brown. When done, sprinkle with orange juice, salt and pepper.

Grilling Fish:

While garlic is cooking, heat grill to medium-high. Coat fillets with olive oil. Cook for 4 minutes. Flip and cook for 4 more minutes. Fish is done when it easily flakes. Cooking time may vary, depending on heat of your grill and thickness of fillets.
Serve fillet topped with the Garlic Sauce. Makes 4 servings.
 

Posted by gulfscapes magazine at 07:08 AM | Permalink

Old Bay® Seasoning Grilled Tuna Steaks Recipe

1/4 cup olive oil
4 teaspoons Old Bay® Seasoning
2 limes, juiced
2 teaspoons McCormick® Cilantro Leaves
1 pound tuna steaks

Combine first 4 ingredients in a shallow dish; add fish. Turn to coat. Marinate 20 minutes, turning occasionally.
Grill or broil 8-10 minutes per inch of thickness or until fish flakes easily with a fork. Baste with marinade halfway through cooking. Discard leftover marinade.

Posted by gulfscapes magazine at 10:06 AM | Permalink

4 tablespoons butter -- divided
2 pounds flounder filets
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs

Grease a 2 qt. baking dish with 1 tsp butter.

Arrange fish filets in baking dish.

Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 tsp butter.

Bake uncovered at 350F for 30 minutes or until fish flakes easily with fork.

Posted by gulfscapes magazine at 08:40 AM | Permalink

3 pounds peeled, deveined large shrimp
1 cup butter
1 tablespoon coarse black pepper
1 tablespoon sea salt
3/4 cup lemon juice
1/2 cup Worcestershire sauce
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
3 garlic cloves, minced
2 lemons, thinly sliced
1 medium onion, thinly sliced

Mix butter, black pepper, salt, lemon juice, Worcestershire, rosemary, cayenne and garlic in a mixing bowl; set aside.
Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 baking dish. Pour the contents of mixing bowl  over shrimp. Bake uncovered at 400F for 20 minutes or until shrimp start to turn pink. Spoon juices over shrimp to keep moist.
Serves 6.

Posted by gulfscapes magazine at 06:54 AM | Permalink

The red snapper, Lutjanus campechanus, is a reef fish that can be found within the Gulf of Mexico. The red snapper inhabits waters from 30 to 200 ft, to 300 ft or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Also called Huachinango or Pargo.

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Preheat oven to 450°F.

In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.

Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

Posted by gulfscapes magazine at 09:41 AM | Permalink

Ingredients:

1 lb mahi mahi
1/2 cup chopped pecans
2 tablespoons breadcrumbs
1/2 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon coconut milk
1 teaspoon sea salt
1 tablespoon black pepper

Directions:
Preheat oven to 425 degrees
Combine butter, nuts, bread crumbs, salt, pepper and flour
Cover a baking sheet with foil and grease. Place the fish on the foil
Bake fish for 6 minutes. Remove from oven, brush on the coconut milk, and tspinkle with nut mixture. Pat mixture down so that it sticks to the fish. Bake fish for additional 12 minutes, or until fish is flaky and crust is golden brown.

Posted by gulfscapes magazine at 01:58 PM | Permalink

Ingredients:
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 Cloves diced garlic
1 tablespoon olive oil
5 cups water
1 package Zatarain's® Spanish Rice Mix
1 can  (6 ounces)  tomato paste
1 can  (14 1/2 ounces)  diced tomatoes, drained
1/2 teaspoon salt
1 pound cubed flounder
1/2 pound medium shrimp, peeled and deveined
1 pint shucked oysters

Directions
1.  Heat oil in large sauce pan on medium-high heat.  Add celery, bell pepper, onion and garlic; cook and stir 3 minutes.
2.  Stir in water, tomatoes, tomato paste, Rice Mix and salt. Bring to boil.  Reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
3.  Add fish, shrimp and oysters.  Cook on medium heat 5 minutes.

Makes 12 servings

Posted by gulfscapes magazine at 10:41 PM | Permalink

The moist, white flesh of the red snapper has a delicate sweet flavor. Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water.

Posted by gulfscapes magazine at 07:29 AM | Permalink

Ingredients:

• 1 medium sized whole redfish
• 1 bell pepper, chopped
• 2 cloves garlic, chopped
• 1 medium white onion, chopped
• 2 (8 oz.) bottles Spicy Italian dressing
• 2 c. red wine
• 2 Tbsp. Worcestershire sauce
• 2 sticks butter
• 1 can beer
• 2 Tbsp. Lawry's Seasoned salt

Cook ingredients (except fish) about 30 minutes on a medium-low fire in a 2 quart saucepan. Stir to keep from sticking. Slice redfish length-wise along belly. Remove innards. Wash. Put redfish in roasting pan and stuff inside of fish with ingredients. Poor stock in roasting pan. Cook on barbecue pit for 25 minutes. Baste every 15 minutes.

Posted by gulfscapes magazine at 11:23 AM | Permalink

Ingredients:
2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 teaspoon salt.
2 teaspoons cayenne pepper.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.

Instructions:
Peel the shrimp and coat each one with cornstarch, salt and pepper mix.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.
Heat the vegetable oil in a deep skillet and fry until golden brown, usually 1.5 to 2 minutes.

Posted by gulfscapes magazine at 09:01 AM | Permalink

INGREDIENTS:
8 flounder fillets, skin removed
whole milk
1 cup pancake mix
1 cup cornmeal
oil, for frying
lemon wedges

Place fillets in a shallow baking dish; pour in milk to cover fillets. In a mixing bowl, combine pancake mix and cornmeal; stir till thoroughly mixed. In a skillet, heat about 2 inches of oil to 365 degrees. Drain fish and dredge each fillet in cornmeal /pancake mixture, coating well on both sides.  Add fillets to hot oil and fry, turning once, until golden brown and crisp on both sides (about 4 minutes). Fry only a few at a time to keep oil temperature from dropping. Drain on paper towels. Serve hot with lemon wedges. Makes 4 to 6 servings.

Posted by gulfscapes magazine at 04:55 PM | Permalink

1 1/2 to 2 pounds fresh redfish fillets

1 teaspoon salt
dash pepper
1 teaspoon ground sweet paprika
2 tablespoons fresh lemon juice, about 1 small lemon
2 teaspoons finely chopped onion
1/4 cup melted butter

Place fish in a lightly buttered shallow baking dish, skin side down. In a cup, combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes.

The baked redfish should flake easily with a fork when done.
Serves 4 to 6.

Posted by gulfscapes magazine at 07:13 AM | Permalink

Ingredients:
1 medium banana, peeled and sliced 1/2-inch thick
20 ounces mahi mahi fillet, cut into 2-inch pieces
1/2 cup mango, slices
1 cup chicken broth
2/3 cup pineapple juice
1/4 cup coconut milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 cups long-grain rice, cooked 

Directions
1Spray large nonstick skillet with nonstick cooking spray.
2Cook banana 2–3 minutes, until golden brown on both sides.
3Add mahi mahi to skillet; cook 3–4 minutes, just until fish flakes easily when tested with a fork.
4Stir in mango, pineapple juice, coconut milk, salt and pepper; heat through.
5Line a serving platter with the rice.
6EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories.

Posted by gulfscapes magazine at 07:30 AM | Permalink

Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional).

Thai food can be broken down into four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries,  tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Thai cuisine has been greatly influenced by the cuisine of its neighboring and nearby countries, especially India, China, Malaysia, and Laos.

PONTI THAI CURRY PENNE PASTA RECIPE with CRAB

Part one
4 TBLS butter
4 tsp chopped garlic
1 cup diced onion
4 large granny smith apples cored and diced
8 tsp curry powder
salt and pepper
 

Part two
4 cups Marsala
4 cups chicken broth
12 tsp Thai red curry paste
8 tsp Thai fish sauce
4 cups coconut milk
4 cups whipping cream
2 pounds penne pasta
1 pound Dungeness crab meat (lump meat works best, check for bones)
2 cups tomato chutney
fresh basil (lots) washed, dried and cut without bruising for the garnish
 
 
Combine the first six ingredients in a medium saucepan and sauté over high heat until onions are soft.
 
Add the Marsala to the apple and onion mixture and reduce to half volume. Add chicken broth, curry paste and fish sauce; simmer for 10 minutes. Allow mixture to cool and blend until very fine in a food processor or blender.
 
Cook pasta according to package directions. Drain and set aside. Heat coconut milk, cream and the curry mixture and cook until thick. Toss the crabmeat and pasta into the sauce to coat. Divide onto plates and top with the tomato chutney and fresh chopped basil.
 
 Ingredients for Tomato Chutney
 
2 cups rice wine vinegar
4 tsp grated ginger
1 cup brown sugar
8 tsp lemon juice
4 1 pound cans pear tomatoes, drained and chopped
4 cinnamon sticks
 
Directions
 
Combine vinegar, ginger, brown sugar and lemon juice and simmer for 5 minutes. Add chopped tomatoes and cinnamon sticks. Simmer for additional 30 minutes.

Posted by gulfscapes magazine at 04:56 PM | Permalink

Cajuns are Acadians, originally from France, and came to Louisiana via Nova Scotia. Cajun food orginated by the use of wild game, seafoods, wild vegetation and herbs. The Cajuns learned techniques to utilize the local products from the swamps, bayous, lakes, rivers and woods. Jambalaya, stews, fricassees, soups, gumbos, sauce piquantes and stuffed vegetable dishes are all characteristic of Cajun-style cooking. 

The Germans introduced Cajuns to andouille, smoked sausage, boudin, and other great sausages. 

Cajun Shrimp Recipes 

2 cups melted butter

1/2 cup Worcestershire sauce

1/4 cup fresh lemon juice

1/4 cup ground black pepper

2 teaspoons hot sauce

4 garlic cloves, minced

2 teaspoons salt

5 pounds large, unpeeled shrimp

2 thinly sliced lemons

Mix all ingredients but shrimp and lemon slices in melted butter. Put half the shrimp in a pan (9- by 13- by 2-inch baking pan), pour half the sauce mixture over the shrimp. Put half the lemon slices on top. Place the rest of the shrimp, sauce and lemon slices on top of first layer.

Bake uncovered at 400° F. for 20 minutes, stirring every 7 minutes.

Pour sauce into individual serving bowls; serve with French bread for dipping.

Posted by gulfscapes magazine at 06:54 AM | Permalink

Shellfish are aquatic animals with a shell.  Lobsters are classified as crustaceans. Most crustaceans are from salt water. Other crustaceans include: spiny lobster, crabs and shrimps.

1 big lobster live, minimum 2 lb
6 ounces butter at room temperature
1 bouquet of tarragon, finely chopped
2 tablespoons Cognac (Brandy)
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper

Butter Sauce:
Using a large knife cut the lobster in half, length wise, passing the blade between the two eyes, through the abdomen, to the tail. Remove the coral, (the dark green area on each side of the head) and save for later use.

In a non-reactive bowl, combine with an electric mixer the butter, coral, tarragon, Cognac and Worcestershire sauce. Season with salt and pepper. Blend all ingredients. Check the seasoning and refrigerate. The butter should be green in color and very tasty.

Lobster:
Break the pincers by smashing them lightly. Season and grill the lobster, meat side down on a hot barbecue (or your oven at 450°F), for 7 minutes. Turn the lobster allowing it to finish cooking on the shell side for about 10 minutes. Baste with the coral butter frequently. By the time the lobster is cooked you should have used all the butter. When the meat is done, warm up the rest of the Cognac and poor it on each half. Flambé and serve immediately.

Posted by gulfscapes magazine at 11:39 AM | Permalink

2/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds fresh shrimp, peeled, deveined
3 tablespoons butter
1 clove garlic, finely minced
1/2 to 1 cup blanched slivered almonds
dash or two of hot pepper sauce
1/2 cup dry vermouth, or use chicken broth and an additional tablespoon of lemon juice
1 tablespoon finely chopped green onion tops

In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 to 2 hours. Melt butter in large skillet; add minced garlic and shrimp. Reserve marinade.

Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.
Serves 6 to 8.

Posted by gulfscapes magazine at 01:14 PM | Permalink

Works for grouper, wahoo, swordfish, tuna or shark steaks.

1 pound fresh or frozen fish 3/4-inch thick
2 tablespoons orange juice
2 green onions, thinly sliced (2 tablespoons)
2 tablespoon chili sauce
1 tablespoon finely chopped gingerroot
1 tablespoon reduced-sodium soy sauce
1 teaspoon dried basil, crushed
Finely chopped Bahamian Bird Pepper
Nonstick cooking spray coating

Garnish: Orange slices and Fresh Basil leaves

Thaw fish, if frozen. Cut into serving size pieces.

For marinade, in a shallow bowl combine orange juice, onion, chili sauce, gingerroot, soy sauce, basil, and bird pepper. Add the fish; turn to coat with marinade. Cover; marinate at room temperature for 20 minutes.

Spray the unheated rack of a broiler pan with nonstick spray coating. Drain fish, reserving marinade. Place fish on rack. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish over. Brush with reserved marinade. Broil for 5 to 7 minutes more or till fish flakes easily with a fork. Garnish with orange slices and basil leaves, if desired.

Posted by gulfscapes magazine at 08:16 PM | Permalink

3 lbs fresh shrimp or thawed frozen shrimp
6 ounces prepared horseradish mustard
3 tablespoons red peppers
3 tablespoons black pepper
2 tablespoons paprika
1 tablespoon garlic salt or 1 garlic clove, minced
5  crushed bay leaves
1/2 cup salt
12 ounces beer or ale
1 cup vinegar

Put all in a large pot or kettle.

Cover and bring to a boil.

Turn shrimp over several times while cooking.

Boil 15-20 minutes or until the tails turn pink.

It is better to under cook shrimp then to over cook.

Posted by gulfscapes magazine at 03:48 PM | Permalink

Grilled Salmon or Tuna Steaks Recipe - To sear tuna you should cook at a very high heat for just a short time.  The edges of the steak will be seared while the middle remains red and rare. The secret to searing is to check often by looking between the flakes of the tuna to see how deep the tuna steak has cooked. When it has cooked about ¼ of an inch deep, remove from grill.

4 salmon or tuna steaks, good quality, about 1-inch thick

Marinade:
1/4 cup soy sauce or tamari
1/4 cup cooking sherry
1 tablespoon fresh lemon juice plus 1/2 teaspoon zest
1 small clove garlic, crushed and minced
3 tablespoons olive oil

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade.

Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.
Serves 4.

Posted by gulfscapes magazine at 10:08 AM | Permalink

Fish Tacos with Spicy Tomato Salsa:  Ensenada, Mexico claims to be the birth place of the fish taco - simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla. Some of the best fish tacos can be found at the small food stands around the Mercado Negro, Ensenada’s fish market.

The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958.  Folks along the coastal regions of Mexico have been eating fish tacos for thousands of years begining with the ndigenous North American peoples first wrapping their fresh offshore catch into stone-ground-corn tortillas.

Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to Rubio, there was one Baja vendor named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did share his recipe. Soon Rubio opened his own restuarnat in San Diego, called Rubio's - Home of the Fish Taco.

Here's a simple fish taco recipe: 

3/4 pound fish fillets
3 limes, juiced
1 quartered head red cabbage
1 avocado
1 3/4 cups frozen corn kernels, thawed
1 (16 ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
8 corn tortillas

Let the fish fillets (snapper, sole or other mild white fish) marinate in half of the lime juice for 5 minutes, while you prepare the other ingredients.

Set aside in small bowls, shredded cabbage, peeled and sliced avocado, (drizzle avocado with 1 teaspoon of lime juice), and half of the salsa.

In a medium-size saute pan, heat the rest of the salsa to a simmer. Add the fish and corn, stirring well so that fish is coated and broken into pieces. Cook 5 to 6 minutes, or until fish is cooked through and flakes easily when forked. Remove from heat, spoon remaining lime juice over fish and place on a warm plate.

Place the tortillas on the oven rack and heat for 2 to 3 minutes, or until warmed or crispy. Fill each taco with topping.

Posted by gulfscapes magazine at 09:06 AM | Permalink

1 (12-ounce) cape shark fillet
1 fresh fennel bulb, greens and stem attached
2 cups homemade chicken stock, or substitute canned
1 clove large garlic, peeled
1 tablespoon extra virgin olive oil
1 cup whipping cream

Divide cape shark into 4 equal portions; discard bony-looking cartilage. If desired, trim edible red edges.

Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb into ½-inch thick cross sections; set aside. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately ½ cup.

In a 2-quart saucepan, heat broth, chopped fennel and garlic until boiling. Reduce heat to simmer, add fish, cover and poach gently (liquid should just 'quiver') for 10 minutes or until flesh is white.

Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. Stir cream into poaching liquid, raise heat to medium and cook, uncovered for 20 to 25 minutes, stirring occasionally, or until sauce is reduced by one half (should have consistency of syrup).

While liquid is reducing, heat oil in large skillet. Saute fennel slices, turning once, until tender-crisp (5 to 10 minutes).

Divide fennel slices among four dinner plates; top with cape shark. When sauce is reduced, strain and pour over fish.

Posted by gulfscapes magazine at 09:00 AM | Permalink