Anderson Seafoods Home

Peppered Mako Shark with Spring Asparagus, Roasted Mushrooms and a Red Wine Reduction

Serves 2 People

Items You Will Need

2 Pieces 7-8oz Mako Shark Filets (Cut in 1/2's to make Medallions)
1 tsp Kosher Salt 
1 TBSP Black Pepper (Coarse Grind)
1 TBSP Flour
2 TBSP Pure Olive Oil

Accompaniments

1/2 Bunch Asparagus Tips (Steamed)
1 Cup Wild Mushrooms (Pan-Roasted)
2  Each Shallots (Cut into 1/4’s and Roasted)
4 Ounces Red Wine Sauce
1 TBSP Herb Oil

Directions To Make

• Cut and prepare the Shark Filets into medallions.
• Season the Shark Filets with the Kosher Salt first.
• Sprinkle the Shark Filets with the coarse ground Black Pepper to evenly coat the medallions and lightly dust the fish with flour
• Place a saute pan over medium heat and add the oil.
• Place the medallions into the pan and allow to cook for 2-3 minutes until golden brown edges appear.
• Turn the medallions over and sear for an additional 2-3 minutes until the meat becomes firm with a slight spring back when touched.
• While the Shark Filets are cooking, prepare the other ingredients to complete your dish.
• Remove the Shark from the pan and allow to rest while completing the accompaniments.

Steps to Plating

• Pool the Red Wine Sauce on a plate or into a bowl.
• Arrange the Peppered Shark Medallions overlapping on top of the sauce.
• Place the Roasted Mushrooms and Shallots around the medallions and arrange the Steamed Asparagus tips around the dish.
• Finish the plate with some Herb Oil and serve.

Coriander Crusted Corvina with Sautéed Zucchini and Red Chile Mole

Serves 2 People

Items You Will Need

2 Pieces 6-7oz Corvina Filets
1 TBSP Coriander Rub (Coriander Seeds, Kosher Salt, Black Pepper and Mexican Oregano)
1 TBSP All Purpose Flour
1 Ounce Cooking Oil
1 TBSP Whole Butter

Accompaniments

1 Cup Red Chile Mole (Dried Red Chiles, Onions, Garlic, Mexican Oregano and Kosher Salt)
1 Cup Sautéed Zucchini (Zucchini, Red Jalapenos, Olive Oil and Kosher Salt)
½ Cup Fresh Cilantro Sprigs
1 Each Fresh Lime (For Juice & Zest)

Directions To Make

• Prepare the Coriander Rub by grinding the ingredients into a coarse consistency.
• Crust the Corvina Filets with Coriander Rub.
• Dust the Crusted Corvina with flour to protect the crust.
• Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
• Drizzle the cooking oil in the hot pan and place the Corvina in the pan with the crust side down.
• Allow to cook until a brown crust forms around the edges. (Approximately 1-2 Minutes)
• Turn the Corvina over and allow to cook for 1-2 minutes.
• Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
• Add the 1-Tablespoon of whole butter to the hot pan and baste the fish using a spoon.
• Remove from the pan and allow to rest while arranging the plate.
• Pool the Red Wine Sauce on a plate or into a bowl.
• Arrange the Peppered Shark Medallions overlapping on top of the sauce.
• Place the Roasted Mushrooms and Shallots around the medallions and arrange the Steamed Asparagus tips around the dish.
• Finish the plate with some Herb Oil and serve.

Seared Ahi Tuna
Serves 4-6 People

Items You Will Need

2 Each Tuna Blocks (8-12oz pieces)
2 cups Lemon-Ginger Marinade (See Recipe Below)
1 oz Sesame Oil

Recipe: Lemon-Ginger Marinade

6 oz Sesame Oil
6 oz Soy Sauce
2 oz Rice Vinegar
2 oz White Wine (Dry)
4 oz Lemon Juice
2 TBSP Lemon Zest
½ TBSP Black Pepper
½ TBSP Crushed Red Chiles
1 Cup Green Onions (Sliced)
1/2 Cup Cilantro (Chopped)
¼ Cup Ginger (Fresh Minced Ginger)
2 TBSP Garlic (Minced)

Accompaniments

Green Onion Salad
Toasted Sesame Seeds

Directions To Make

• Prepare the Tuna into portion blocks as specified.
• Marinate the Tuna blocks in 2 Cups of the Lemon-Ginger Marinade for 1 Hour. (Reserve the remainder for later.)
• Turn over at least once during the marinating process to insure complete coverage.
• Remove from the marinade, reserving the liquid.
• Heat a skillet and add 1oz Sesame Oil to the pan.
• Gently add the Tuna to the pan, and turn the pieces after 15-20 seconds to obtain a hot sear on all sides.
• Remove and immediately place back into the marinating liquid to stop the cooking.
• If searing multiple pieces, repeat this process until all pieces have been seared and submerged back into the marinade.
• Store the Tuna in the Marinade until time of service. (Only hold in marinade up to 4 hours)

Northwest Clam Chowder
Serves 2-4 People

Items You Will Need

1 Pound Manila Clams (wash shells thoroughly)
1 Cup Clam Meat (Whole or Chopped)
2 Cups Clam Juice
2 Cups Russet Potatoes, Diced 3/8” (Approximately 1 large Potato)
½ Cup Yellow Onion, Diced
½ Cup Celery, Diced
¼ Cup Carrot, Diced
2 Strips Bacon, Thick Cut (cut into 3/8” strips)
1 Cup Heavy Cream
1 TBSP Whole Butter
½ Cup White Wine, Dry
½ tsp Kosher Salt
¼ tsp Black Pepper, Freshly Ground
1 tsp Thyme Leaves, Fresh

Accompaniments

Sourdough Bread
Chopped Parsley

Directions To Make

• In a medium sauce pot, slowly render the bacon until the fat is cooked out.
• Add the butter and ensure that the bacon does not over cook.
• Add the onions and cook until translucent.
• Add the celery and continue to cook for 1-2 minutes.
• Add the carrots and cook an additional 2-3 minutes.
• Add the white wine and cook for 1-2 minutes.
• Add the clam juice, bring to a simmer, and cook for 2-3 minutes.
• Add the diced potatoes and continue to cook for 5 minutes.
• Add the clam meat and bring back to a simmer.
• Add the salt and pepper and continue to simmer for 1-2 minutes.
• Add the heavy cream, bring back to a simmer, and turn the heat down to low for 10 minutes allowing the liquids to reduce and thicken.
• Add the fresh thyme leaves and continue to simmer for an additional 2-3 minutes to finish.