Favorites from the Sea

Blackened Sea Bass Yield: 4 servings Ingredients: 4 6-oz. pieces of fish, covered completely with blackening spice mix 1 tablespoon coconut oil 2 tablespoons cumin seed, ground 2 teaspoons coriander seed, ground 1 tablespoons dulse flakes 3 tablespoons tamari 1 teaspoon Sucanat (an organic natural sweetener) 1 tablespoon capers Directions: Heat cumin seed, coriander seed and dulse for 1 minute in small fry pan with coconut oil. Add tamari, Sucanat and capers. Blend well. Marinate fish for a minimum of 3 hours. Heat under broiler on high. Cook fish 2 minutes on each side. Source: Sheila Barcelo of Eden’s Gourmet in Central Florida   Cilantro-Lime Sea Bass Yield: 2 servings Ingredients: Coconut oil Fresh or minced garlic Chopped tomatoes Cilantro 2½ lbs. sea bass filets Directions: In a pan, melt coconut oil. Stir in garlic and cook for 2 minutes. Stir in chopped tomatoes and cilantro. Cook for another minute. Add filets. Cook approximately 10 minutes, turning once. Source: Nicki Rubin   Halibut with Green Coconut Curry-Roasted Nori Rolls Yield: 1 serving per fish filet Ingredients: Halibut filets Salt Pepper Turmeric Flour Clarified butter/oil 3 Shallots Chopped ginger Lemongrass Cilantro Jalapeno pepper Curry powder Garlic 2 cans of coconut milk Kefir lime leaves Chopped basil Soba noodles Red pepper Soy sauce Extra-virgin coconut oil Snow peas Pine nuts Nori seaweed sheets Directions: Take halibut steaks and dust both sides lightly in a mixture of flour. Salt, pepper, and turmeric. Sear on both sides in clarified butter or oil. Finish in a hot oven if steaks are thick and still rare. Mince 3 shallots and cook slowly in a saucepan until soft. Add a little chopped ginger and lemongrass, cilantro, chopped jalapeno pepper, a pinch of curry powder and garlic, and cook several minutes more. Add 2 cans of coconut milk and simmer until slightly reduced. Toss in several kefir lime leaves if available and some roughly chopped basil. Taste for seasoning. Cook a package of soba noodles according to directions. Drain and season with crushed red pepper, soy sauce, and extra-virgin coconut oil. Add some slivered snow peas, pine nuts, etc. Wrap in Nori seaweed sheets. Place on roasting pan and roast for around 5-10 minutes. Place 2 Nori rolls in a shallow bowl, put halibut on top and ladle on some coconut curry sauce in shallow bowl. Garnish with lime leaves, fried shallots, and radish pickle, etc. Source: Mike and Margie Perrin of 11 Maple Street Restaurant in Jensen Beach, Florida