Bonnie’s Seafood Recipes

Let me know what you think at Bonniemrow@cs.com

Sauteed Halibut (or rock fish) with Orange-Shallot Sauce

  • 1/3 cup all purpose flour
  • 1/2 teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 pound halibut or rock fish
  • 1 Tablespoon extra virgin olive oil
  • 1 large shallot, finely chopped (about 1 cup)
  • 1/2 cup dry white wine
  • 1 cup freshly squeezed orange juice
  • 2 heaping teaspoons Dijon mustard
  • 2 teaspoons butter
  • 2 Tablespoons chopped fresh parsley
  1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish
    fillets in the mix.
  2. Heat oil in a large nonstick skillet over medium heat until shimmering
    but not smoking. Add the fish and cook until lightly browned and just
    opaque in the center, 3-4 minutes per side. Transfer to a plate and cover
    loosely with foil.
  3. Add shallot to the pan and cook over medium-high heat, stirring often,
    until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up and browned bits. Cook until most of the liquid has evaporated, 1-2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley, stir until the butter has melted.
    Transfer fish to individual plates, top with sauce and serve.

HERB AND ALMOND CRUSTED LINGCOD

  • 1/3  cup nonfat plain yogurt
  • 1 large egg white
  • 1 Tbsp. Dijon mustard
  • 2/3 cup fine, dry, unseasoned breadcrumbs
  • 1/4 cup chopped toasted almonds, (1 oz)
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh mint
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/4 lbs Lingcod, cut into 4 pieces
  • 4 lemon wedges

Preheat oven to 400 degrees F. Lightly oil a wire rack large enough to hold
fillets in a single layer.  Put the rack on a baking sheet and set aside.
In a medium-sized bowl, whisk together the yogurt, egg white and mustard
until creamy.  In a shallow dish, combine the breadcrumbs, almonds, oregano,
mint, salt, and pepper.

Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and
once again in the crumb mixture.  Set on the prepared rack; they should not
touch.  Bake for 12-15 minutes, until the fish is lightly browned on the outside
and opaque in the center.  Serve hot with lemon wedges.

Baked stripper

  • 1/2 fillet of strip bass
  • Progresso Seasoned bread crumbs, about 1 cup for a large fillet
  • 4-5 Tablespoons of minced garlic
  • Olive Oil
  • lemon
  • salt and pepper
  • 1/2 cup minced fresh parsley

Oven: 400 degrees
Wash the fillet with fresh water. Pat dry with a paper towel. Oil a flat baking pan with Olive Oil, lay the fish down flat and oil the top. Sprinkle the minced garlic,bread crumbs,salt and pepper over the top. Cover with aluminum foil. Bake at 400 degrees for about 30-45 minutes. Sprinkle lemon juice over the top and minced parsley.

This tastes even better the next day.

Crispy Scallops With Soy Dipping Sauce

The scallops are delicious served with rice tossed with diced red peppers and slivered almonds.

  • 1 large egg white
  • 1 Tablespoon veg. oil
  • 1 Tbsp. toasted sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 cup fine, dry, unseasoned breadcrumbs
  • 2 tsp. sesame seeds
  • 1/2 tsp. ground ginger (use fresh if you can)
  • 1 1/4 lbs. sea scallops, sliced in half horizontally and patted dry

DIPPING SAUCE

  • 2 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp rice-wine vinegar
  • 1 Tbsp. chopped scallions
  • 1 tsp. honey

Preheat oven to 450 degrees. Lightly oil wire rack large enough to hold scallops in a single layer. Put the rack on a baking sheet and set aside. In a medium sized bowl, whisk together the egg white, veg. oil, sesame oil, and soy sauce until creamy. In a shallow dish, stir together bread crumbs, sesame seeds and ginger.

Add the scallops to the egg-white mixture, tossing to coat well. Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly.

Place the scallops on a prepared rack; they should not touch. Bake for 10 minutes, until the outsides are golden and centers are opaque.

To make the dipping sauce:
In a small bowl, stir together sauce ingredients. Serve alongside the hot scallops.

Hot and Sour Soup with Prawns

  • 1/2 pound firm tofu, cut into 1" thick slabs
  • 1 1/2 lbs. chicken pieces (back, necks and wings)
  • 1/2 cup plus 2 Tbsp. chines rice wine or sake
  • 4 slices gingerroot, smashed with the side of a knife, plus 2 Tbsp. minced peeled gingerroot
  • 4-5 dried Chinese black mushrooms
  • 1/4 cup Chinese black vinegar or clear rice vinegar
  • 2 Tbsp. soy sauce
  • 3/4 tsp. freshly ground black pepper
  • 1/2 tsp. sesame oil
  • 1/2 tsp. hot oil
  • 2 large leeks, white part only, cleaned and thinly sliced
  • 2 Tbsp cornstarch
  • 1 large egg, lightly beateen
  • 1/2 pound large prawns

Press Tofu: this process eliminates much of the water tofu absorbs while stored in the refer, allowing the tofu to sponge up the recipes flavors. To press tofu, cut it to the thickness specified in the ingredient list. Wrap in a cotton towel and place a heavy weight (diving weight or iron skillet) on top. Let stand at room temp. for 30 min. Remove weight, unwrap and cut as specified.

Cut tofu into thin strips. Set aside. Using a heavy knife or cleaver, cut chicken into 2 inch pieces, cutting right through the bones. In a large pot of boiling water, blanch the pieces for 1 minute. Drain and rinse under cold water. In a stockpot, combine 9 cups water, chicken, 1/2 cup rice wine or sake and smashed gingerroot slices and bring to a boil. Reduce heat to low and simmer for 2 hours, uncovered, skimming foam periodically. Strain the broth through a fine-meshed sieve and skim off fat. (Recipe may be made ahead to this pint and stored, covered, in the refrigerator for up to 2 days.) NOTE: to cut down the preparation time of the stock, combine 4 1/2 cups defatted reduced-sodium chicken stock with 4 Tbsp. Chinese rice wine or sake and 4 slices gingerroot, smashed. Simmer for 10-15 minutes, then discard gingerroot.

Meanwhile, in a bowl, cover black mushrooms with hot water and soak for 30 minutes. Drain. Remove the stems and discard. Slice the cap into thin slivers and set aside.

In a large saucepan, combine the chicken stock, vinegar, soy sauce, the remaining 2 Tbsp. rice-wine or sake, 2 Tbsp minced ginger, pepper and oils and bring to a boil. Reduce heat to low and simmer for 3 minutes. In a small bowl, whisk together cornstarch and 1/4 cup water. Add to the soup, stirring to prevent lumps, and cook for 1 minute. or until thickened. Remove from heat and slowly pour slowly egg in a thin stream into the soup in a circular pattern. Stir once or twice to be sure egg is completely cooked.

Abalone in Oyster Sauce

This Thai-style saute features two spring treats- abalone and asparagus. Both cook at about the same rate which makes the dish easy to prepare.

Alternatives: Whelk, geoduck clam
Serves 4-6 as a side dish

  • 2 Tab. oil
  • 1-2 Tab. chopped garlic
  • 2 teaspoons chopped ginger
  • 2 Tab. Chinese oyster sauce
  • 2 teaspoons fish sauce
  • 2 Tab. water

 

  • 1/2 pound abalone meat, pounded and cut into narrow strips 1 1/2 inches long
  • 1 pound asparagus, cut into 2 inch lengths
  • 1/4 cup loosely packed cilantro
  • 1 teaspoon cornstarch, dissolved in 1 Tab. water

Saute the garlic and ginger in oil in a wok or heavy skillet until nearly cook. Add the oyster sauce, fish sauce and water. Bring to a boil. Add the abalone and asparagus. Cook over high heat for about three minutes or until the asparagus is tender. One minute before the dish is done, add the cilantro and stir the ingredients thoroughly. Pour in the cornstarch mixture. When the sauce thickens, remove the skillet from the heat. Serve over rice.

Baking Sauce for Fish
(Particularly good on Stripped Bass if you happen to have one)

3 1/2 pounds fish, cut into steaks or fillets. 1 to 1 1/2 inch thick.(bass, ling, or something similar in texture to stripped bass). Rinse and pat dry the fillets or steaks. Place in a greased 11x15 pan.

Heat 1/4 cup butter or olive oil over medium heat. Add 1 large onion, finely chopped, 2 large cloves garlic minced or pressed, 1 cup each of finely chopped carrots and celery, 1/4 cup minced parsley, 1 1/2 teaspoons fresh oregano and basil, 1 Bay Leaf, and 1/2 regular strength chicken broth. Bring to a boil, cover and simmer about 10 minutes until vegetables are soft.

While stirring over medium heat, gradually add, 1/2 cup dry white wine and 1 large can (28 oz) Italian style tomatoes and their juice. Break up tomatoes with a spoon. Cook until a thick sauce forms. Add salt, pepper, and lemon juice to taste.

Spoon hot sauce over and around the fish in the pan. Bake, uncovered, in a 375 degree oven until the fish tests done. Allow 20-25 minutes for fillets or steaks, 30-40 for whole fish 2-3 inches thick (in thickest part). Grate parmesan cheese over sauce on fish before baking. Delicious!

Herb and Flower Crusted Halibut

  • 1/2 cup chopped fresh parsley
  • 4 Tablespoons chopped edible flower petals (calendula, nasturtiums, roses, onion, or chive blossoms)
  • 2 tab chopped fresh chives
  • 2 tab chopped fresh basil
  • 1 Tab. chopped fresh oregano
  • 1/2 tsp salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds halibut fillet, cut into 4 pieces
  • 2 Tab olive oil
  • 1 cup chicken, vegetable, or fish broth
  • 1/4 tsp saffron
  • 2 garlic cloves, minced
  • 1 cup fresh or thawed frozen peas

In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper. Place the halibut in the herb mixture, pressing the fish to thoroughly coat both sides. Set aside. Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes. Turn the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes or until the halibut is just opaque and broth is reduced by half. During the last minute or so, add the peas. Remove the pan from the heat. Place one fish fillet in each of four shallow soup bowls. Evenly divide the broth and peas among the bowls.

This is awesome!

Spicy Clam Chowder

Brown 1/4 pound chopped bacon in 5 quart saucepan over medium-high heat for 2 minutes. Remove bacon to paper toweling. In drippings, saute 1/2 small onion, chopped, 2 small ribs celery, chopped, and 1/2 teaspoon dried thyme, 4 minutes. Add two 14.5 ounce cans chopped tomatoes with jalapeno peppers, two 8-ounce bottles clam juice, 1-pound package refrigerated oven-ready roasted potatoes (reserve seasoning packet for other use), 1 teaspoon salt and 1/8 teaspoon pepper. Simmer, covered, 10 minutes. Stir in two 10-ounce cans whole baby clams with juice and 7-ounce can corn kernels, drained: heat. Top with bacon.

Option: substitute "oven ready potatoes" with something fresh and add your own seasonings.  

Sautéed/Poached Fish

Fantastic for rockfish (remember, that's the fish you used to be able to get spearfishing) and excellent for Perch (remember that's about the only fish you can get after next month!)

Lightly flour and season the fillets - I use a little commercial fish seasoning and/or fresh thyme, or stuff like that). Sauté fish in a hot pan with a little hot olive oil and/or butter (or the phony butter product like "I Can't Believe It Isn't butter") for about one minute per side (idea is to get color, not cook through). Add one cup of heated fish stock (you can get Knorr fish bullion cubes at Safeway and other stores, I use 1/2 cube per cup of water) cover pan and cook/poach till fish just flakes -10 minutes total cooking time including sautéing, per inch of fish. Remove fish and serve with sauce.....or for an even better "finish" to the sauce that remains in the pan: I add a little corn starch mixed with water, to the sauce to thicken it; also add some capers and maybe a little more fresh thyme, and sometimes just a little Sake. let this cook and reduce a little and then pour over the fish. It is great - it is essentially "Fish Piccata". We never tire of fish prepared this way.

Fish Veracruz Style (from the FDL):

INGREDIENTS FOR FISH

  • 1 large shallot- peeled and minced
  • 1 small green bell pepper- diced
  • 1 jalapeno chile- seeded and minced
  • 1 tablespoon olive oil- plus extra for greasing the pan
  • 1 cup canned diced tomatoes
  • 2 tablespoons capers
  • 2 tablespoons chopped green olives
  • salt and freshly ground pepper to taste
  • 10 ounces fish filet

INGREDIENTS FOR LEMON SCENTED RICE

  • 3/4 cup rice
  • 1 1/2 cups chicken stock
  • zest of one lemon- grated
  • 1 teaspoon minced jalapeno peppers
  • 1 teaspoon lemon juices
  • salt

DIRECTIONS FOR FISH

Sauté shallot, bell pepper and jalapeno in olive oil in medium pan until peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt and pepper to taste and cook until pulpy, about 5 minutes.

Place fish in oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is white and firm throughout, about 30 minutes. Sprinkle with cilantro and serve with lemon-scented rice.

DIRECTIONS FOR RICE

Combine rice, chicken broth and zest in medium pan. Bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.

Steamed Whole (Rock) Fish

Clean and scaled a small (must fit in your wok/steamer) fresh whole rockfish and also remove the gills. Grate some ginger and chop some green onions and cilantro - generous amounts. Put some cuts/slashes across both sides of the fish so the grated/chopped goodies can be placed in them. Also put some of the goodies in the fish cavity. Place fish on a rack in a Wok or steamer that has some boiling/steaming water in it. You can lay the fish on a few green onions that are placed on the rack (good effect and flavor). Cover fish with any remaining sliced goodies (if you want), and steam until cooked (once fork goes through and flakes fish easily). Transfer fish to a serving tray. Heat up some oil of choice (olive oil or vegetable oil etc.) - very hot, until it's starting to smoke. Then add some Chinese sesame oil to the pan. Pour oil combination over steamed fish to sear. Adds an excellent aroma, noise, and taste. Then, if you want, also pour a little soy sauce over the fish. Enjoy with some steamed rice.

Jean Lundeen's Octopus Recipe

(Originally called Polpo in Umido from Livorno)

This is a Tuscan based recipe that was slightly changed , i.e., the "Jean Lundeen" version.

  • 1 small octopus, beat in a pillow case on the drive way (No kidding, just try it but use a pillow case that you don't care about)
  • 2 tablespoons olive oil
  • 1 bulb of garlic, minced
  • 20 sprigs of Italian Parsley
  • 1 pound tomatoes, chopped
  • 1 cup of fresh basil
  • 4-5 sweet red pepperchini's, minced (Costco has them)
  • 1 cup of white wine

Pull as much skin off the octopus as possible. Cut in 1/2 inch to 1 inch pieces, including the suckers. Saute the garlic, lightly, about 2 minutes on a med-low heat. Add the octopus to the garlic, the tomatoes, the pepperchini peppers, and some salt and pepper. Simmer about 45 minutes, stirring periodically. Add the white wine at the end, let it set 10 minutes. If it's still a bit watery, reduce it further with the lid off the pan. Add the fresh basil during the last 5 minutes. You want to end up with a fairly reduced dish. Add salt and pepper to taste. As an option, a bit of fresh grated parmesan cheese. Serve over rice or pasta.

Ling Saute with Lemon, Mushrooms, and Capers

  • Progresso Seasoned Bread Crumbs, about 1/2 cup
  • 2 Tab. olive oil
  • 2 Tab. butter
  • 1 pound Ling fillets, cut in 4 oz. chunks
  • 1/2 pound Crimini mushrooms (you can use another kind but these taste wonderful, they're the brown ones)
  • 3 Tab. lemon juice
  • Zest of lemon
  • 4 Tab. chopped parsley
  • 2 Tab. capers, drained and rinsed
  • grated fresh parmesan
  • salt and pepper to taste

Toss the Ling with the bread crumbs. Saute the mushrooms until soft, add the Ling and cook until just done. (Check with a spatula.) Pour the lemon juice over the fillets, add the capers, and parsley. Just before serving, sprinkle with zest of lemon and some parmesan cheese. Simple but good.

Spice-Crusted Salmon w/Lime-Orange Salsa

Salsa

  • 4 navel oranges
  • 1 small red onion, finely chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 TBsp. minced chipotle peppers
  • 1 clove garlic, minced
  • salt & pepper to taste

Salmon & Spice Crust:

  • 1 Tbsp. coriander seeds, crushed
  • 1 Tbsp. cumin seeds
  • 1/2 Tbsp. black peppercorns
  • 1 tsp. kosher salt
  • 1 lb. salmon fillet, skin removed, cut into 4 portions

To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from the their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers, and garlic. Stir to combine. Season w/ salt and pepper. (The salsa can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours)

To make salmon: Heat a small skillet over medium heat. Add coriander and cumin: toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle, Add peppercorns to the mill and coarsely grind all the spices. Stir in salt.

Prepare grill or preheat broiler. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center about 5 minutes per side. Serve with salsa.

This is one of my favorite recipes after I exhaust bar-b-quing with fresh herbs. Enjoy!

Singapore Chili Crab

  • 1 live Dungeness crab ( 1 3/4 to 2 pounds)

Sauce:

  • 1/3 cup tomato sauce
  • 2 teaspoons Chinese Chili sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar

 

  • 3 tablespoons cooking oil
  • 8-10 whole dried chili peppers
  • 1 jalapeno or serrano Chile, thinly sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2/3 cup chicken broth
  • 2 green onions, cut on half diagonally

I like to section the crab out by cracking it in half on my sink edge. Then, sectioning it out instead of pre-cooking it and dismembering. You can also immerse it in boiling water for 2 minutes. Then, pull off the top shell in one piece and reserve. Remove and discard the gills and spongy parts under the shell. Twist off the claw and legs. Cut the body into 6 parts.

Combine the sauce ingredients in a small bowl.

Heat a wok over high heat until hot. Add the oil and dried and fresh chilies and stir-fry for 30 seconds. Add the crab pieces and stir-fry for 1 minute. Add the garlic and ginger and stir-fry 1 minute. Add the chicken broth and cover with the top shell. Cover and cook until the crab is cooked through and the top shell is bright red, about 3 minutes. Remove and reserve the top shell. Add the sauce and cook until the crab is nicely glazed, about 1 minute.

Arrange the crab legs and body pieces on a platter. Set the top shell and green onions on top as a garnish. I like this served hot with Basmati Rice and Bok Choy with Oyster Sauce. Enjoy!!

Abalone Fritters with Fresh Mango Salsa

  • 1 pound cleaned abalone meat, sliced, pounded, and chopped
    (Cut the tender inner part of the slice out and chop it. The tougher outer part works best in the Food Processor to mince up.)
  • 1 Green bell pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 grated carrot
  • 1 shallot, minced and sauteed
  • 1-3 Tablespoons garlic, minced
  • 1 teaspoon white pepper
  • 1 teaspoon celery salt
  • 1-3 Tablespoons jalapeno pepper, minced
  • Juice of one lime
  • 2-3 eggs, beaten
  • 1/2 cup cracker meal
  • 1/2 cup flour
  • Peanut Oil, bring to about 350 degrees in a wok over the stove.

Mix all ingredients together except the last 3. Add them last and adjust the dryness. You want something that sticks together 1 well on a tablespoon. Try a couple before starting the whole batch. Cook until light brown. If the oil is too hot, they will turn dark and still be raw in the center. So, play with it a bit. Lay the hot fritters on paper towels to cool down.

Mango Salsa

  • 2 mangos, peeled, and coarsely chopped.
  • 1 jalapeno, minced
  • 2-3 limes, juiced
  • 1/2 sm. red onion, minced

Mix all of above together and serve with the fritters.

Halibut with Bud's Fiji Apples, Ginger, and Apple Cider Vinegar

Recommended California Wine: Serve with an excellent, very fruity, young Chardonnay or dry Chenin Blanc.

  • 5 Tablespoons unsalted butter
  • 1 medium Bud's Fiji Apple, peeled, cored and cut into 1/8 in wedges
  • 4 halibut fillets (each 1/2 pound)
  • 2 Tab. all-purpose flour
  • 2 medium shallots, finely chopped
  • 1/4 cup cider vinegar
  • 1/2 cup fish stock
  • 1 cup whipping cream ( could probably get away with 1/2 cup)
  • 2 teaspoons julienned fresh ginger
  • Salt and finely ground white pepper to taste
  1. In medium skillet melt 2 Tablespoons butter over medium heat. Add apple wedges, and saute until slightly brown but not soft. Set aside.
  2. Sprinkle halibut fillets with flour; shake off excess.
  3. In medium skillet melt 3 Tablespoons butter. Add fillets and saute over med. heat until lightley browned on both sides. Cover and steam 2 minutes. Remove fish to platter and cover.
  4. Pour out all but 1 tablespoon of butter from skillet. Add shallots and saute over low heat about 3 minutes. Add vinegare and fish stock and boil to reduce liqued by half. Add cream and continue to reduce until sauce is slightely thickenend. Add ginger and simmer 1 minute.
  5. Strain sauce. Taste for seasoning.
  6. Reheat apples until hot.
  7. Place fillets on serving plate and surround with sauteed apple slices. Spoon sauce over fish. Garnish with parsely sprigs.

Indonesian Curried Lingcod/White Sea Bass

  • 2 Tablespoons Oil
  • 1 Tablespoon chopped garlic
  • 4 shallots or 1 large yellow onion, chopped
  • 1 Tablespoon. chopped ginger
  • 1/2 Tablespoon dried or 1 blade fresh lemon grass, chopped
  • 1 teaspoon chile powder (this is from hot chilies and not for the bean
  • chilie dish)
  • 1-2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 Tablespoon tamarind paste, dissolved in 3 Tab. cold water ( this can be
  • purchased at any Chinese market)
  • 1 cup coconut milk
  • 1 pound Lingcod filets, cut into 1 inch cubes

Saute the garlic, shallots and ginger in oil, in a wok or large skillet, until the shallots are translucent. Add lemon grass, chile powder, coriander, and turmeric, and saute the mixture for 2 minutes. Add the tamarind water and coconut milk. Simmer slowly for 2-3 minutes. Add the fish filets. Cook until the fish is done. Garnish with mint or cilantro. Serve over rice. You can accompany this with Fresh Cilantro Chutney.

Fresh Cilantro Chutney

  • 1 cup cilantro
  • 4 scallions, roughly chopped
  • 1 Tab. lemon juice
  • 2 small hot green chiles
  • 1 tsp. garam masala or 1/4 tsp each of ground turmeric, cinnamon, cloves, and cumin.

Blend all ingredients in a blender or food processor until smooth, adding a tiny amount of water if necessary to make a smooth paste.

Abalone Ceviche

  • 1 abalone, trimmed, sliced, pounded

Marinade:

  • 3-4 garlic cloves, minced
  • 1 small red onion, minced
  • 3-4 serrano peppers, minced
  • fresh lime juice to cover. Usually about 5-8 limes
  • Salt to taste. I usually start out with about 2 teaspoons and then I add accordingly until it tastes right.

The abalone should be fresh, frozen does work well also. After the ab is pounded, trim off the tougher outer slices. Mince the inner tender part with a sharp knife. I coarsely chop the tougher ones and put them in the Cuisinart Food Processor to really get them finely chopped and tenderized. Be careful to only pulse the Food Processor so you don't turn them into mush.

Put the ab in a large bowl. Mix in the marinade. Put in a glass container and make sure the lime juice covers the top. Refrigerate overnight. Before serving, add salt, about 1/2 cup chopped cilantro, and about 3 small Roma tomatoes, seeded, and chopped. Serve with fresh tostadas.

More options for abalone

This can be done only with a fresh caught one. Clean and trim. Leave whole. Put in a pillow case and beat it on the drive way a few times. Sliver 4-5 cloves of garlic. Use a fine sharp knife to puncture the top of the ab. Insert the garlic cloves. Dip the entire ab in milk, then seasoned bread crumbs. Put 2 Tablespoons butter on top. Bake whole in a preheated oven, 400 degrees, for about 30-40 minutes. It will come out as tender as cheesecake.

Bar-b-Que whole ab

Take a clean fresh ab, score the top like tic-tack-toe, add teriyaki sauce, double wrap in tin foil and put near hot coals. Another tender morsel.

White Sea Bass

  • 1 1/2 pounds fresh WSB (cut into 1 inch chunks)
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 3-6 cloves minced garlic
  • 1-2 Tablespoons grated fresh ginger
  • 1/4 cup Oyster Sauce,
  • 1/2 a lemon (Meyers Lemon if you have it!) or regular lemon will do.
    (Note: Meyers lemons are a cross between an orange and a lemon so are very fragrant in this dish.)
  • Optional: Slivered green onions on top as decoration
  • Salt and Pepper to taste

Melt the butter and olive oil over a medium heat. Saute the garlic until soft. Add the WSB and saute until just done. Be very careful NOT of over cook the fish. It will continue cooking through after the heat is off. Add the grated ginger, the Oyster Sauce, squeeze 1/2 a Meyers Lemon over the entire dish. Serve immediately. I like to accompany this with Basmati Rice as a side dish, tossed green salad.

Bonnie's theory on cooking fish is to keep it as simple as possible to enjoy the actual full flavor. Use the freshest ingredients, cook lightly and enjoy. You can't go wrong!