Curry Fish/Chicken Breast

Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced

1 ½ tablespoons minced thyme leaves 

1 ½ teaspoons curry powder 

1 ½ teaspoons grated ginger 

¼ teaspoon fine sea salt, more as needed 

¾ teaspoon finely grated lemon zest 

Ground black pepper, to taste 4 (6-ounce) 

chicken, or fish like halibut

Fresh lemon juice, for serving 

fresh parsley, for serving

Directions

1. Heat the broiler. 
2. Make sauce. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest. 
3. Season chicken/fish with salt and pepper and brown slightly with small amount of butter in a saute pan.  
4. Pour sauce over fish and broil until fish/chicken is cooked through, about 5-10 minutes. 
5. Top with a squeeze of lemon juice and fresh dill, and serve.

Slow Poached Halibut with Lemon Relish

INGREDIENTS

2 lemons
1/2 small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
1/2 cup Kalamata Olives, coarsely chopped
2 tablespoons drained capers, chopped
1 1/4 cups olive oil, divided
Kosher salt, freshly ground pepper
2 pounds halibut fillet
1/4 teaspoons crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

DIRECTIONS

1. Make relish at least 1 hour before the meal.
2. Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes.
3. While the onion marinates in salt,  finely grate zest from lemons in a bowl and set aside. 
4. Using a sharp knife, cut peel and white pith from lemons; discard. 
5. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
6. Squeeze onion to remove any excess liquid; add to bowl with lemon segments.
7. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 1 hour.
8. Preheat oven to 250°F. Bring relish to room temperature.
9. Place fish in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add pepper flakes and turn fish to coat; season with salt. 
10. Roast until just cooked through, 30–40 minutes. Transfer fish to a platter. 
11. Mix parsley into relish and spoon over fish.

Source : Epicurious

Branzino with Peppers and Olives

Ingredients

1 pound baby Yukon Gold potatoes
2 large whole head-on branzino, scaled and gutted

20 pieces cherry tomatoes, halved lengthwise

12 whole kalamata olives

1 red bell pepper, cut up about the same size as the tomatoes
1/4 cup chicken or seafood stock
1/4 cup dry white wine

Italian seasoning

1/2 teaspoon red pepper flakes

2 cloves garlic, chopped

Black Pepper

Sea Salt
Olive oil

torn flat-leaf parsley for garnish (optional)

Directions

1. Position a rack in the center of the oven and another clean rack right on top of it; preheat to 475 degrees.
2. Boil potatoes in salted water until tender. Run in tap water to cool.  Remove skin from potatoes.
3. Rinse fish and dry with paper towels. 
4. Season the fish inside and out with salt and pepper. Drizzle the fish with about 2 tbsp. olive oil.
5. In a sheet pan, toss the potatoes, tomatoes, bell peppers, olives, Italian seasoning with a generous amount of olive oil.  Season with salt and pepper.
6. Pour stock and wine on bottom of the pan. Stir a bit.  
7. Place potatoes in bottom rack and cook for 5 minutes.
8. Arrange the fish on the top rack, making sure any dripping from the fish goes to the potatoes below it. 
9. Roast vegetables and fish until fish is cooked through, when it's just opaque in the center, when a fork inserted goes through the fish without resistance (about 20 minutes).
10. To serve, place the roasted vegetables with its sauce on a serving platter and set the fish on top.  Drizzle with more olive oil. 
11. Fillet and remove bones for the inexperienced.
12. Serve with pan roasted asparagus or sauteed spinach.

*Inspired by Frank Prisinzano's IG post.

Scallop Carpaccio

INGREDIENTS

2 tablespoons minced peeled fresh ginger
1/4 cup finely chopped chives
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice, plus lime wedges for serving
Kosher salt
Pepper
8 ounces sea scallops
Flaky sea salt and thinly sliced radishes, for garnish (optional)

DIRECTIONS

1. Wash scallops then dry with paper towels.
2. Freeze the scallops slightly, about 1/2 hour, then slice thinly crosswise
3. In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
4. Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. 

Source : Food and Wine

Sheet-Pan Fish with Ginger

INGREDIENTS
1 1/2 pound petrale sole
3 tbsp olive oil
scallions, cut lengthwise
cilantro
3 tbsp soy sauce
2 tbsp rice wine
1 tsp brown sugar
ginger, sliced into sticks
sesame oil (optional)

1. Heat oven to 500°F
2. make sauce : mix soy sauce, rice wine, sugar, sesame oil
3. Salt and pepper the fish
4. Heat sheet pan in oven until ripping hot, then add the olive oil.
5. add the fish and cook for 2 minutes or so
6. add ginger, scallions, ginger and the sauce
7. Cook for another 2 minutes with the sauce or until cooked through.
8. Serve with rice

Similar to my Lola Elis' steamed fish.  She used to steam a whole sea bass on the stove top, then make a sauce of olive oil, sugar, soy sauce, ginger, cilantro and green onions in a sauce pan to pour on top when serving.