The Fishguy Market : Recipe

Sea Scallop Ceviche (Serves 6)

1 lb dry packed sea scallops
3 tsp each finely diced red and yellow bell peppers
1 finely diced jalapeno pepper, seeds and ribs removed
2 tsp Chopped cilantro leaves
1 tsp finely diced shallot ¼ cup lemon or lime juice
¼ cup dry sake
¼ cup mirin wine
salt and pepper to taste

Slice sea scallops thinly or cut into a medium dice. Combine with all ingredients except salt and pepper and allow to marinate 30-45 minutes minimum.
Taste. Adjust flavorings if necessary. Season with salt and pepper to taste and serve.

Herb Marinated and Grilled Halibut

6 ea. 7 oz portions of halibut filet
¼ cup extra virgin olive oil
TT coarsely ground black pepper
TT roughly chopped thyme and rosemary
9 plum tomatoes 2 medium size fennel bulbs
3 cups chicken broth or bouillon
1 tsp toasted fennel seed
1 tsp toasted anise seed
6 pieces star anise

In a shallow pan, marinate halibut in olive oil, thyme, rosemary and black pepper.
Refrigerate 4-6 hours.
Slice each plum tomato from top to bottom and toss delicately in olive oil.
Season with salt and pepper and roast in oven until demi-sec at 250-300°. Set aside.
Remove stalks from fennel bulbs and cut in 6ths with core intact.
Place in a flat shallow pan.
Add chicken broth bring to a simmer cover and cook gently approx. 10-15 minutes.
Drain and reserve broth. Set fennel wedges aside.
Remove halibut from marinade and grill to perfection.
Transfer to a clean plate and hold in a warm oven.
Combine fennel seeds and star anise on a flat work surface and crack with a clean heavy-bottomed pan.
Add to reserved broth and bring to a boil remove from heat and let steep 2-3 minutes covered. Strain.
Reheat fennel and tomatoes in broth. Plate in a soup bowl. Garnish with fennel fronds.

Truffled Jonah Crab Salad

1 ½ lb fresh crab meat
1 shallot minced
1 stalk celery, finely diced
3 tsp fines herbs
¼ cup cooked corn kernels
¼ cup diced cooked beets 1 head Lola Rosa lettuce for garnish
(sprouts can be substituted)
¼ cup herb infused oil
TT mayonnaise
TT white truffle infused olive oil
¼ cup citrus reduction

Pick through crab meat and discard any remaining pieces of shell or cartilage
Combine crabmeat, shallots, celery, fines herbs and mayonnaise and mix.
Add truffle oil to taste and mix.
Season with salt and pepper.
Mold crab salad on plate using a ring mold or rounded cookie cutter pressing down to conform.
Garnish center of molded crab salad with Lola Rosa lettuce leaves and unmold.
Garnish plates with beets and corn.
Drizzle citrus reduction around molded crab. Drizzle herb infused oil to finish.

Citrus Reduction

1 ½ cups orange juice
½ cup grapefruit juice
2 tsp lemon juice

Reduce until syrupy consistency.
Adjust tartness if necessary with sugar or honey.