Fresh Fish from Seattle’s Pike Place-Scallops and Halibut

J was off in Seattle last week for his new job. While there he had the opportunity to stop by the famous Pike Place Market.

He said I would have been in heaven! So many colors and flavors! So fresh and so local!

After sending pictures and desperately trying to share the experience with me back in Iowa…he decided to bring it home….

packed fresh with dry ice….
1 whole halibut, 2 wild salmon fillets, and scallops

he also brought some homemade flavored pastas….lemon parsley, lemon pepper, lime cilantro….

and dark chocolate linguine….can’t wait to try this one

just one of the many colorful varieties of apples at the market
Let the seafood feast begin! ps…this would make a GREAT date night at home.
For appetizers:
Seared Scallops
with herbs and grapefruit
1 T coconut oil or olive oil
1 pink grapefruit, peeled and segmented
2 T agave nectar
juice of one half lemon
1 clove garlic, passed through a garlic press or 1/2tsp jarred garlic
1 T chopped fresh parsley or 1/2T dried parsley
1 T fresh basil or 1/2T dried basil
6 large scallops
1/2 tsp sea salt
1 T extra virgin olive oil
Preheat oven to 400F. Melt coconut oil in frying pan in medium heat. Add grapefruit and agave nectar and warm segments on each side for several seconds. Add lemon juice, garlic, and herbs. Cook a few minutes longer until heated through.
Remove from heat and set aside. Dry scallops with paper towel. Season with sea salt. In medium oven proof skillet, heat oil over high flame. Add scallops and sear on one side for 2 minutes or until golden brown. Flip scallops over and place them in the hot oven for a few minutes. Do NOT over cook. Scallops will be nice and golden and slice easily. Place grapefruit mixture on plate and display scallops on top. Enjoy this sweet and tangy start to your meal!
I had J be in charge of the halibut….he did a fabulous job!
Pan-Seared Halibut Steaks
with Lemon Zest
4 halibut steaks, about 4-5 ounces each
1 tsp sea salt
1/4 tsp fresh ground black pepper
1 1/2 Ts olive oil
1 tsp lemon zest
and a grind from Simply Organics citrus a’peel (sesame seeds, orange peel, lemon peel, garlic, onion. parsley, coriander, fennel seed)
Instructions: so easy
Preheat oven to 350F. Season halibut steak with salt, pepper, lemon zest, herbs, and olive oil.
Place large saute pan over medium-high heat, Add halibut and lower the heat to medium. Sear about 3 minutes per side and then place in hot oven to finish cooing for about 5-6 minutes depending of thickness. Should flake as salmon does when cooked.
Entree almost complete….
Lemon Parsley Malfaldine
with Super Simple Lemony Ricotta Sauce
from Pappardelle’s
1 lb Papperdelle’s Lemon Parsley Pasta….you could use a whole wheat pasta instead
the noodles really tasted like lemon and parsley
1 cup ricotta
2 Ts olive oil
1 lemon, zested and juices
1 c of basil leaves, washed, dried and torn in small pieces…or use 1/4-1/2 c dried basil
sea salt
Cook pasta in pot of boiling salted water until al dente (about 5-8 minutes). Drain, but reserve 1/4 cup cooking liquid.
In large serving bowl mix ricotta, olive oil, lemon zest, and juice.
Add drained pasta and mix together well. Sprinkle basil leaves and sea salt over top and serve.
If pasta and sauce become too dry before serving add the reserved 1/4 c cooking liquid and stir.
The masterpiece! Served with oven roasted Italian veggies (veggies marinated in Italian dressing).
To come: coconut chicken
Until next time…
look good, feel good, do good…