The Fishguy Market : Recipe

Lobster Salad (serves 6)

2 live lobsters
1 lb or 1 8 oz can hearts of palm
6 oz champagne vinaigrette
Garnish of radicchio or bib lettuce

Cook lobsters in boiling water for approx. 8-10 minutes
Cool lobsters in ice water for approx. 5 minutes
Clean lobsters and cut into bite size pieces
Marinated lobster pieces in the vinaigrette 1 hour

Champagne Vinaigrette

3 oz Champagne Vinegar
1 Shallot
Cracked Black Pepper to Taste
4 oz Olive oil
Salt to taste

combine ingredients

Risotto

2 cups Arborio rice
3 oz Diced onions
2 oz White wine
1 oz Olive oil as needed Lobster stock
6 Sea scallops
Asparagus spears
Salt, to taste

In a 9" skillet, heat olive oil over a medium flame. Saute Onion approx. 2 minutes, add rice. Simmer for approx. 4-5 minutes. Add white wine and reduce completely.
Bring lobster stock to simmer and add to the rice little by Little stirring constantly. Approx. 30 minutes until all liquid is Absorbed.
Peel and blanch white or green asparagus. Cut into small pieces and put to the side. In a saute pan, add a little olive oil. Put scallops in the pan, add slat & pepper. Cook 2-3 minutes on each side.

Artichoke Crusted Grouper (serves 6)

2 lbs or 8 oz can Artichokes
4 oz Dry bread crumbs
3 oz Heavy cream
1 tsp Dijon mustard
Salt, to taste
Pepper, to taste

If you are using fresh artichokes, peel them and cook it in a pot of boiling water 10-12 minutes. Cool them.
Puree them in a blender or food processor with the Cream. Put puree in a bowl, add bread crumbs, mustard, salt & pepper.

Potato Pancake

Potato Pancake
3 med Idaho potatoes
2 oz Butter
Salt, to taste
Pepper, to taste
3 sprigs Fresh thyme

Mint Vinaigrette
Roma tomatoes
Fresh mint
Fresh parsley
Red wine vinegar
Sea salt
Olive oil
Black pepper

Slice potatoes very thin. In a 9" skillet heat butter on Medium flame. Arrange potatoes, add salt & pepper. Cook for Approx. 4 minutes on each side.
Let it cool. Cut into six portions

Mint Vinaigrette

Dice tomatoes finely, chop the mint and parsley
Put them in a bowl. Add and mix the rest of the ingredients

Grouper

In a skillet saute 6 4 oz pieces of grouper halfway.
Place artichoke crust on grouper, finish it in the oven at 350 degrees for approx. 6 minutes until crust is brown.
Arrange potato pancake on a plate, put grouper on top of pancake.
Drizzle vinaigrette around the plate.

Eggplant Caponata

1 med Eggplant
1 med Zucchini
1 med Red onion
1 med Red pepper
1 med Yellow pepper
2 oz Red wine vinegar
1 oz Balsamic reduction
3 oz Oven-dried tomatoes
1 tsp Oregano
Salt & pepper, to taste

Slice all vegetables, roast over grill, brush them with olive oil, salt & pepper.
Add & mix the remaining ingredients.

Basil Mashed Potatoes

5 each Peeled & cut idaho potatoes
3 oz. Heavy cream
2 oz. Butter
2 oz. Basil puree
Salt & pepper, to taste

Cook potatoes in a large pot with water for approx. 15 minutes until they are soft.
Strain potatoes, using a potato ricer put them in a bowl, whip with remaining ingredients.

Saku Tuna

Sear tuna in a skillet with olive oil, cracked black pepper & salt. After one minute turn it over and sear second side.
Place potatoes on a plate. Put caponata on top of potatoes. Slice tuna into thin pieces, arrange around potatoes & caponata