Seafood

Rock Cod with Scallop Bechamel

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  • 6 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 2 c. whole milk
  • 1/3 c. chopped shallot
  • 1/2 lb. bay scallops
  • 1/4 c. dry white wine
  • 2 tsp. lemon juice
  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay

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Red Snapper with Ginger Sauce

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Serves 4

  • >4 red snapper fillets
  • 1/2 c. milk
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. mirin
  • 1 green onion, sliced
  • 1 1/2 Tbsp. minced fresh ginger
  • 1 tsp. sugar
  • 1/4 c. flour
  • 1/4 c. sesame seeds
  • 1 Tbsp. canola oil
  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the fillets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier

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Crispy Baked Snapper

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  • 4 red snapper fillets
  • 2 c. Rice Chex, crushed
  • ¼ c. olive oil
  • ¼ c. parsley, chopped
  • 2 tsp. lemon zest, grated
  • ½ tsp. kosher salt
  • Lemon wedges

Preheat oven to 400 degrees. Combine crushed Rice Chex, olive oil, parsley, lemon zest, and salt. Pat filets dry. Press fish in coating mixture, covering both sides. Place a wire rack on a rimmed baking sheet and lay prepared filets atop it. Bake 14-16 minutes until browned; cooking time may vary with thickness of filets. Serve with lemon wedges.

Accompany with Cooper-Garrod Chardonnay

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Crab Quiche

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Serves 6

  • 1 c. shredded Swiss cheese
  • 1 c. crabmeat (or a 6oz. can, drained and flaked)
  • 2 green onions, sliced thinly, including tops
  • 1 unbaked 9” pie crust
  • 3 beaten eggs
  • 1 c. cream
  • 1/8 tsp. salt
  • 1/4 tsp. dry mustard
  • 1/2 tsp. grated lemon peel
  • Dash mace
  • 1/4 c. sliced almonds

Preheat oven to 325 degrees. Sprinkle cheese over bottom of pie crust. Top with crab, sprinkle with onion. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab. Top with almonds. Bake about 45 minutes or until set. Remove from oven and let stand 10 minutes before cutting.

Accompany with Cooper-Garrod Viognier

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Citrus Shrimp

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  • 1 1/2 tsp. sesame oil
  • 1/2 c. minced shallots
  • 1 Tbsp. peeled, minced fresh ginger
  • 1/4 c. thawed orange juice concentrate
  • 1 c. canned chicken broth
  • 3 Tbsp. rice vinegar
  • 1 tsp. soy sauce
  • 1 lb. shrimp
  • cilantro, optional for garnish

Heat oil in small saucepan over medium heat. Sauté shallots and ginger 2 minutes. Add juice concentrate, broth, and vinegar. Boil until reduced by half, about 6 minutes. Remove from heat; stir in soy sauce. Skewer shrimp, brush with sauce, broil or grill until cooked through, about 2 minutes per side. As an entrée, serve with jasmine rice and spoon sauce over; garnish with cilantro if desired. Serves 4. OR, serve as hors d’ oeuvres with sauce in a bowl for dipping.

Accompany with Cooper-Garrod Viognier

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Gravad Lax (Swedish Cured Salmon)

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  • 2-2 1/2 lbs salmon filet, with skin
  • 4 Tablespoons salt
  • 4 Tablespoons sugar
  • 2 teaspoons freshly ground pepper
  • 1 cup chopped fresh dill
  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the “juice” to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay

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