DCTS Culinary Arts

Fish and Shellfish Recipes

Grilled Salmon with Caper Vinaigrette

Yield: 0.63 lb

Serving Size: 5 oz

# of Servings: 2

Ingredients
Lemon Juice (fresh)
Kosher salt
ground black pepper
cayenne pepper
olive oil
capers (drained, chopped)
sundried tomato, brunoise
fresh parsley (minced)
Salmon fillet (1-inch thick, 5 oz.)
olive oil blend (can use vegetable oil)

1 tbsp 1/2 tsp

to taste
to taste
pinch
3 tbls
1/2 oz
1/2 oz
1/8 oz
10 oz
1/2 tsp

Directions
1 Combine lemon juice, salt, pepper, and cayenne in small bowl.
2 Whisk in 2 Tbsp. olive oil, capers, tomato and parsley. Refrigerate.
3 Preheat grill. Brush fish lightly with remaining oil on both sides and season with salt and pepper.
4 Cook fish until opaque and tender, about 4 or 5 minutes per side.
5 Whisk vinaigrette. Correct seasonings.
6 Serve fish hot, napped with vinaigrette. A 4 to 5 oz. portion needs about 2 tablespoons vinaigrette.

DCTS Culinary Arts

Fish and Shellfish Recipes

Tilapia Milanese
Yield: 0.63 lb

Serving Size: 6 oz

# of Servings: 2

Ingredients
tilapia fillets
milk
all-purpose flour
Kosher salt and freshly ground pepper
large eggs
white sandwich bread, torn into pieces
fresh parsley leaves
Finely grated zest of lemon
extra-virgin olive oil
unsalted butter
baby arugula or baby spinach

2 5-6 oz. filets

1/4 cup
cup
tt
1 each
3 slices
1 oz
tsp
2-3 Tbsp
1 oz.
2 cups

lemon wedges for serving

shaved parmesan

2 each
1 oz.

Directions
1 Preheat the oven to 425 degrees F.
2 Mix the flour with salt and pepper in a shallow dish. Lightly beat the eggs with the milk in another dish.
3 Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a
third dish.
4 One at a time, dredge the filets in the flour, shaking off the excess. Then, coat the fillets in the milk mixture. Then
coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate.
5 Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat.
Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Transfer the fish
to the oven and bake until cooked through (135 degrees F), about 5 minutes.
6. Meanwhile, toss the arugula and/or spinach with 1 tablespoons olive oil, parmesan and salt and pepper to taste.
Serve the fish with the salad and lemon wedges.

DCTS Culinary Arts

Fish and Shellfish Recipes

Mussels with Tomato and Garlic

Yield: 0.76 lb

Serving Size: 6 oz

# of Servings: 2

Ingredients
olive oil
yellow onion (julienned)
garlic clove (minced)
tomato, diced (fresh or canned)
vegetable, fish or chicken stock
dry white wine
red pepper flakes
fresh rosemary or thyme
fresh parsley (minced)
mussels (scrubbed, debearded)
Kosher salt

1 tsp
each
2 each
4 oz
4 oz
1 oz
1 pinch
1 sprig, whole
1 tablespoon
12 oz
To taste

Directions
1 Heat olive oil in large saut pan, then add onions. Cook over medium heat until softened, about 4 minutes.
4 Add garlic, saut another minute. Add tomatoes, stock, wine, and pepper flakes, and herb sprigs. Bring to boil and
cook about 2 minutes so flavors meld and liquid reduces a little.
5 Add mussels, shake pan to distribute evenly over tomato mixture. Cover pan and cook about 4 to 6 minutes, just
until mussels open. Discard any mussels that do not open.
6 Add parsley and correct seasonings. Serve mussels and sauce accompanied by toasted bread to soak up sauce.

DCTS Culinary Arts

Fish and Shellfish Recipes

Oysters Rockefeller
Yield: 6 ea

Serving Size: 3 ea

# of Servings: 2

Ingredients
unsalted butter
fresh parsley (minced)
celery (minced)
shallot (minced)
garlic (minced)
spinach or watercress
heavy cream
panko or fresh bread crumbs
kosher salt
ground black pepper
fresh oysters, shucked (on the half shell)

2 oz
1/8 oz
1/2 oz
1/2 oz
1 clove
1 oz
1 oz.
1/2 oz
to taste
to taste
6 ea

Directions
1. Heat the butter in a saut pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
2. Add the watercress and cook for 1 minute.
3. Add the cream and bread crumbs; season with salt and pepper.
4. Transfer the mixture to a food processor and pure.
5. Top each oyster with approximately 2 teaspoons of the vegetable mixture; it should coat the oysters entire surface.
6. Bake the oysters at 450F until the mixture bubbles, approximately 6 to 7 minutes.

DCTS Culinary Arts

Fish and Shellfish Recipes

Fried Calamari with Lemon, Olive, and Pepper Relish

Yield: 0.5 lb

Serving Size: 4 oz

# of Servings: 2

Ingredients
red bell pepper (fine dice)
serrano chile pepper (seeded, fine dice)
kalamata olives (chopped)
parsley (minced)
lemon zest
cleaned squid (bodies and tentacles)
all purpose flour
salt
ground white pepper
lemon wedges for garnish

2 oz
1 ea
5 ea
1 tbl
1 tbl
8 oz
4 oz
1/2 tsp
1/4 tsp
1/2 ea

Directions
1 Combine the red bell pepper, chiles, olives, parsley and lemon zest.
2 Slice the squid bodies into rings approximately 14 to 12 inch thick.
3 Combine the flour, salt and pepper. Toss the squid in the seasoned flour. Shake off the excess flour. Deep-fry the
squid at 350F until crispy and golden brown.
4 Drain and toss the cooked squid with the pepper mixture. Serve the squid immediately with lemon wedges as
desired.

DCTS Culinary Arts

Fish and Shellfish Recipes

Seared Scallops with Corn and Leek Ragout

Yield: 0.5 lb

Serving Size: 4 oz

# of Servings: 2

Ingredients
bacon (1/4-inch dice)
butter
Corn kernels
leeks (1/4-inch dice)
red bell pepper, brunoise
white wine
Fish stock
heavy cream
salt
ground black pepper
red beet puree
kosher salt
olive oil
Lemon Juice (fresh)
leeks (julienne)
cornstarch
sea scallops, large 20/30
salt
ground white pepper
vegetable oil
butter
Basil Oil

1/2 oz
1/4 oz
4 oz
1 oz
1 oz.
1 fl oz
2 fl oz
2 fl oz
to taste
to taste
2 oz
1/2 tsp
4 fl oz
1 tsp
4 oz
as needed
6 ea
to taste
to taste
1/2 fl oz
1/2 oz
as needed

Directions
1 Render the bacon in a small saucepan over medium heat 3 to 5 minutes, until crisp.
2 Add the butter and melt. Add the corn, red pepper and leek and sweat for about 2 minutes. Do not brown.
3 Add the wine and reduce by half.
4 Add the stock and reduce by half.
5 Add the cream and simmer for 5 to 10 minutes, until nappe. Taste and adjust the seasoning.
6 Preheat the deep-fryer to 325F. Place the leeks in a bowl and add just enough cornstarch to lightly coat. Gently fry
the leeks until crisp and golden. Do not brown. Drain on paper towels. Season lightly with salt.
7 Pat the scallops dry and season lightly with salt and white pepper.
8 Heat the vegetable oil in a large saut pan over high heat. Once the oil is almost smoking, place the scallops in the
pan. After about 30 seconds, add the butter and cook the scallops for about 2 minutes, until nicely browned. Turn the
scallops over and cook for 1 more minute while basting them with the brown butter. Immediately remove the scallops
to a plate.
9 Place about 2 ounces of the corn ragout on each plate. Top with three scallops and a nest of fried leeks. Drizzle the
beet puree and basil oil around the scallops.

DCTS Culinary Arts

Fish and Shellfish Recipes

Lobster Thermidor
Yield: 2 ea

Serving Size: 1 ea

# of Servings: 2

Ingredients
butter
shallot (mince)
Button mushrooms (quartered)
salt
ground black pepper
fish or shellfish stock
heavy cream
dry sherry
worcestershire sauce
cayenne pepper (or hot sauce)
lobster meat (cooked, medium dice)
panko bread crumbs
fresh parsley (chopped)
lobster shells, from production, cleaned
parmesan cheese (grated)

1 1/2 oz
1 1/2 oz
4 oz.
to taste
to taste
4 fl oz
8 oz
1 1/2 fl oz
1/2 tsp
to taste
8 oz
1 1/4 oz
1 1/2 tsp
2 ea
2 Tbsp

Directions
1. Heat a heavy bottomed saut pan. Add the butter and the shallots and cook until the shallots are translucent. Add
the mushrooms and cook until they soften. Season the mixture with salt and pepper.
2. Add the stock and cream. Bring to a boil and reduce by half. Stir in the sherry, Worcestershire sauce and cayenne
pepper. Return to a boil and cook for 1 minute.
3. In a separate bowl, mix together the lobster, bread crumbs and parsley. Gently combine the lobster mixture with
the mushrooms and sauce. Adjust the seasonings with salt and pepper.
4. Fill lobster body shells with the lobster mixture. Sprinkle with Parmesan and bake at 350F until hot, approximately
10 to 15 minutes. Garnish with chopped parsley and serve.