Curtis-Cascione Cook Off — Seafood March 21, 2012

Mark's Mustard Roasted Fish (by Ina Garten)


* 4 (8-ounce) fish fillets such as red snapper

* Kosher salt and freshly ground black pepper

* 8 ounces creme fraiche

* 3 tablespoons Dijon mustard

* 1 tablespoon whole-grain mustard

* 2 tablespoons minced shallots

* 2 teaspoons drained capers


Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Steve's Pan Fried Shrimp with Veggies

12 large shrimp peeled and deveined

1 chopped red bell pepper

2 tbsp. of capers in the juice in comes in

1/2 cup chopped black and green olives

1/2 cup chopped onion

1/2 cup red tomatoes

2 cloves of garlic

1 tbsp olive oil

salt and pepper to taste as well as basil and parsley

add veggies 1st and saute

add shrimp last and cook until the shrimp is pink

serve over cooked brown rice