Halibut Steaks with Tomato-Basil Sauce

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida

TOMATO-BASIL SAUCE

2 t. olive oil

1 clove garlic, minced

1 medium onion, minced

2 1/2 c. peeled, diced fresh tomatoes

1/4 t. each: salt and freshly ground pepper

3 T. basil, finely chopped

FISH

4 7-ounce halibut steaks

Melted butter

Freshly ground white pepper

1 t. dried basil

1. Make sauce: Heat oil in saucepan and add garlic and onion. Sauté for 3 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients. Simmer, uncovered, stirring occasionally, for 10 minutes. Place cooled sauce in covered container and store in refrigerator until ready to use. Reheat before serving.

2. Grill halibut steaks: Brush halibut steaks with butter and sprinkle with white pepper and basil. Place halibut steaks on prepared grill and cook for 4-5 minutes. Brush fish again, turn, and continue cooking 2-3 minutes until halibut begins to flake when tested. Arrange on individual plates. Reheat sauce and pass at the table.

Cioppino - San Francisco's Famous Seafood Stew

Original recipe published by John Mitzewich, but adapted by Newman's customer Paul Redhead.  Paul insists Newman's stock is the secret to great tasting Cioppino but says you can be flexible with the types of seafood you use.

Prep time:  20 Minutes         Cook time:  75 Minutes       Serves 6

1/4 cup olive oil

1/4 cup butter

1 rib celery, chopped

1 onion, diced

1 can crushed tomatoes (28-oz)

2 cups Newman's fish stock or clam juice

2 cups white wine

4 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon salt

1 Dungeness crab (about 2 lbs), cracked and cleaned, or 1 lb frozen crabmeat, thawed

2 pounds halibut fillet (or other white fish such as ling cod), cut into 1" pieces

24 large raw prawns, peeled and deveined

12 mussels

12 steamer clams - or more to taste

1/2 bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

3.  Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine.

Delicious Pistachio Encrusted Trout in Minutes

Recipe Stolen with Permission from Kim Esrig of Eugene - Serves 2

Pistachio Encrusted Trout is Ready in Less than 15 Minutes

2 Trout fillets (1 per per person)
1/2 cup seasoned fine bread crumbs
1/3 cup chopped pistachios
1/4 cup chopped fresh parsley
Zest from 1/2 lemon
Salt and Pepper to taste
2-3 tablespoons Butter of Coconut Oil

This is an excellent, nutritious, and super quick supper to make for one or for a gathering.

Mix together crumbs, chopped pistachios, parsley, lemon zest, and seasonings.  Heat griddle to 375 degrees.  While griddle is heating pat both sides of each trout fillet in the crumb mixture and set aside.  Note Newman's trout fillets have skin on one side and will be beautifully boneless.  Add butter or oil to hot griddle and melt.  Place coated fillets on hot griddle and cook about 4 minutes on each side, flipping carefully.  The fillets should be golden brown.  Serve skin side down and pair with veggies, salad, a potato or quinoa side dish. 

Fish Stew

This recipe was brought into the market by a customer who says this is one of their favorite recipes.  They recommend you experiment with the quantities of wine and seafood to get it just right.  When it is right, you will swoon!

1/3 cup extra virgin olive oil (EVOO)
4 large leeks, rinsed and sliced lengthwise, then cut into 1/4" diagonal slices
2 medium onions, quartered and sliced into 1/2" pieces
6 bay leaves (or more if desired)
1/2 teaspoon dried Mediterranean oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon course ground black pepper
1/4 cup dried parsley flakes
3/4 teaspoon saffron threads
4 cloves minced garlic
1 quart red wine (Pinot Noir, Malbec, or whatever you prefer)
2-28 oz. cans diced tomatoes
2-8 oz. cans tomato sauce
1/3 cup clam Juice
2 dozen Manila clams, scrubbed
16 large, peeled and deveined shrimp (tips left on are pretty)
12 large scallops, halved
12 oz. halibut, cut into 1" cubes (can substitute snapper, cod, squid, or other favorite )
Crab claws for garnish (optional)

Saute leeks, onions, bay leaves, oregano, thyme, pepper, parsley, saffron, and garlic in EVOO in a large soup pot until the onions are tender. Add the wine and bring to almost a boil.  Turn down the heat and simmer, uncovered, 45 minutes. Add the tomatoes, tomato sauce, and clam juice. Simmer 30 minutes, uncovered.  Add the clams, shrimp and scallops and continue to simmer for 5 minutes.  Add the halibut.  When the clams open and the shrimp are pink, enjoy with a salad and crusty baguette.