West Coast Cod And Shrimp Recipes

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WEST COAST HALIBUT FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE



West Coast Halibut Fish and Chips with Homemade Tartar Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

6 large russet potatoes
Vegetable oil for deep frying
2 cups flour
1/2 cup cornstarch
1 1/2 teaspoons salt
Fresh ground black pepper
2 cups club soda
2 egg yolks
2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, for garnish
4 lemons cut into wedges, for garnish
1 cup mayonnaise
1 cup sour cream
1/4 cup capers, chopped
1/4 cup chopped cornichons
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh tarragon, finely chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Pre-heat oven to 350 degrees F.
  • Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
  • In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
  • Prepare the tartar sauce:
  • In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

WEST COAST COD AND SHRIMP



West Coast Cod and Shrimp image

If you crave seafood, try this!

Provided by Lynseey

Categories     Fish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup uncooked long-grain white rice
1 teaspoon olive oil
2 tablespoons butter
¼ cup minced onion
1 tablespoon minced garlic
1 ½ cups heavy cream
¼ cup milk
1 ½ tablespoons cornstarch
½ pound fresh shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh dill
seasoning salt to taste
pepper to taste
1 pound cod fillets
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
  • Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
  • Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
  • Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
  • Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

Nutrition Facts : Calories 730.1 calories, Carbohydrate 46.3 g, Cholesterol 274.9 mg, Fat 42.8 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 25.2 g, Sodium 308.6 mg, Sugar 1.8 g

WEST COAST COD AND SHRIMP



West Coast Cod and Shrimp image

If you crave seafood, try this!

Provided by Lynseey

Categories     Fish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup uncooked long-grain white rice
1 teaspoon olive oil
2 tablespoons butter
¼ cup minced onion
1 tablespoon minced garlic
1 ½ cups heavy cream
¼ cup milk
1 ½ tablespoons cornstarch
½ pound fresh shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh dill
seasoning salt to taste
pepper to taste
1 pound cod fillets
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
  • Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
  • Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
  • Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
  • Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

Nutrition Facts : Calories 730.1 calories, Carbohydrate 46.3 g, Cholesterol 274.9 mg, Fat 42.8 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 25.2 g, Sodium 308.6 mg, Sugar 1.8 g

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