Recipe Ingredient: Fish & Seafood

Penne Arrabbiata with Prawns

  1. Add salt to a pot of boiling water.
  2. Add penne pasta and cook according to the package instructions.
  3. Fry garlic and fresh chili with a generous amount of Filippo Berio Olive Oil in a large saucepan.
  4. Add prawns and cook until pink.
  5. Pour in a jar of the Filippo Berio Arrabbiata sauce and warm through.
  6. Stir the pasta into the sauce (add some pasta water if it is a little dry).
  7. Sprinkle finely chopped parsley on top.
  8. Serve with grated Parmesan cheese.

 

Recipe provided by Chef Stacie Ma

Shrimp Scampi Pesto Dip

  • Preheat broiler. Heat 1 tbsp oil in large skillet set over medium heat; cook shrimp, garlic, 1/4 tsp each salt and pepper, and red pepper flakes for 2 to 3 minutes or until shrimp are cooked through. Let cool completely. Chop shrimp.
  • Meanwhile, brush ciabatta bread with remaining oil. Place on baking sheet; broil for 1 to 2 minutes per side or until golden brown and toasted. Set aside.
  • Preheat oven to 425˚F. Using wooden spoon, mix together cream cheese, lemon zest, and remaining salt and pepper. Mix in yogurt. Stir in shrimp, pesto and 1/3 cup Parmesan.
  • Scrape into greased 1-quart baking dish; sprinkle with remaining Parmesan. Bake for 15 to 18 minutes or until golden and bubbly; sprinkle basil over top. Serve with ciabatta toasts.

 

Tip: Serve with veggie crudités, too, if desired.

Roasted Whole Snapper with Fennel Stuffing

  • Preheat oven to 425°F. Heat 2 tbsp oil in large skillet set over medium heat; cook sliced fennel, shallots, garlic, thyme, and half each of the salt and pepper for 8 to 10 minutes or until fennel is very tender. Stir in lemon juice; let cool slightly.
  • Toss together tomatoes, olives, wine, capers, raisins, remaining oil, tomato paste, and pinch of salt and pepper; arrange in 13 x 9-inch baking dish. Season fish all over with remaining salt and pepper. Stuff fennel mixture into fish and place on top of tomato mixture in baking dish (add any extra fennel mixture to baking dish).
  • Bake for 20 to 25 minutes or until fish just starts to flake. Sprinkle with parsley and fennel fronds. Transfer whole fish to serving platter along with tomato mixture and pan juices.

 

Tip: Substitute branzino for snapper if desired.

Shrimp Pad Thai

  • Cook rice noodles according to package directions; drain.
  • Meanwhile, in small bowl, whisk together rice vinegar, fish sauce, ketchup, sugar, soy sauce and chili paste; set aside. Heat oil in large nonstick skillet set over medium-high heat; cook shrimp for 2 to 3 minutes or just until opaque. Using slotted spoon, transfer to plate.
  • Mix tofu and paprika; add to same skillet and cook for about 3 minutes or until browned around edges. Pour in eggs. Cook, stirring constantly, for about 2 minutes or until set into curds. Add drained noodles, reserved shrimp and rice vinegar mixture, green onion and bean sprouts.
  • Stir-fry for 3 to 5 minutes or until noodles are tender and heated through. Transfer to serving platter. Sprinkle cilantro and peanuts over top. Serve with lime wedges.

 

Tip: Though it can be difficult to find, Thai basil is also a fresh and authentic way to garnish Pad Thai before serving.

Pan-Seared Salmon with Strawberry Pomegranate Salsa

  • Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
  • Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
  • Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic glaze. Serve immediately.

 

Tip: Add a pinch of hot pepper flakes or a finely chopped jalapeño pepper to the salsa for a fresh topping with some kick.

Pesto and Walnut-Crusted Salmon Fillets

  • Preheat oven to 425°F. Line baking sheet with parchment paper; set aside.
  • Season salmon all over with salt and pepper; arrange on prepared pan. Stir pesto with mayonnaise; spread over top of each fillet.
  • In bowl, combine breadcrumbs, walnuts, Parmesan, garlic, parsley, basil and chives; drizzle with olive oil and toss to moisten evenly. Divide mixture among fillets, pressing lightly to adhere to pesto mixture.
  • Bake for 8 to 10 minutes or until topping is golden brown and salmon flakes easily with a fork but is still lightly opaque in center. Serve with lemon wedges.

 

Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can frozen in an airtight container for up to 1 month.

Shrimp with Spicy Rémoulade

  • In a food processor, combine the mayonnaise, mustard, tomato paste, horseradish, capers, lemon juice, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions and parsley; pulse briefly to combine. Chill.
  • In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon quarters, garlic, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Remove the shrimp and place in a large bowl. Cover with ice. Add the remaining salt. When the shrimp are well chilled, drain.
  • Serve the shrimp with the rèmoulade sauce and lemon.

 

Tip: The shrimp’s fresh, briny flavor meet a delicious topping in this Cajun-inspired starter.

Honey-Balsamic Glazed Salmon

  • Preheat oven to 400ºF. Season salmon with salt and pepper; place on parchment paper–lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
  • Bake for 18 to 20 minutes or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon (if using).

 

Tips:

  • Substitute maple syrup for honey if desired.
  • Omit chili flakes, if desired, and season with freshly ground pepper instead.

Roasted Cod

  • Preheat oven to 400ºF. Pat cod fillets dry with paper towel. Spread pesto over top of cod fillets. Toss together bread crumbs, parsley, olive oil, chili flakes, salt and pepper; press onto pesto.
  • Transfer to parchment paper–lined baking sheet; bake for 12 to 15 minutes or until fish flakes easily with a fork when tested.

 

Tip: Serve with steamed vegetables, such as broccoli, carrots or asparagus and a fresh salad.

Spicy Shrimp and Roasted Red Pepper Pasta

  • Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. Meanwhile, in blender, purée red peppers and pesto until smooth; set aside.
  • Heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until softened. Add shrimp, half each of the salt and pepper, and chili flakes; cook for about 3 minutes until shrimp curl and turn pink. Transfer to plate.
  • Add red pepper mixture to skillet and bring to simmer; toss with pasta, pasta water and remaining salt and pepper. Stir in shrimp mixture and parsley.

 

Tips:

  • Substitute basil or cilantro for parsley if desired.
  • For milder shrimp, omit chili flakes and add 1/4 tsp smoked sweet paprika.