Roasted Shellfish With Coriander Fennel And Meyer Lemon Recipes

ROASTED SHELLFISH WITH CORIANDER, FENNEL, AND MEYER LEMON

Roasted Shellfish with Coriander, Fennel, and Meyer Lemon image

Provided by Bon Appétit Test Kitchen

Time 35m

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives

Steps:

Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES

Mackerel with Roasted Fennel, Meyer Lemon, and Olives image

A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

1 head fennel
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Meyer lemon
1/4 cup coarsely chopped pitted Kalamata olives
1 whole mackerel (2 to 3 lbs., head off)

Steps:

Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g

SEAFOOD IN FENNEL BROTH

Seafood in Fennel Broth image

An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional)
2 shallots, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
Kosher salt
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons cumin seeds, crushed
1 1/2 teaspoons coriander seeds, crushed
1/2 cup dry vermouth
1/2 cup clam stock, such as Bar Harbor
24 small clams, such as littleneck and Manila
3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips
1 pound large head-on shrimp, or 3/4 pound large headless shrimp
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
3 tablespoons fresh lemon juice
Parsley leaves, for serving

Steps:

Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

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