Blow what? Yes, while visiting hubs mother he got nostalgic and wanted Blow fish. His mom and I wanted sea scallops. We had to settle with Chilean Sea Bass and seared Tuna filets. It was all good, since I made a Grand Marnier cream sauce to accompany all three.
To juggle the cooking of our three seafood New Year's Even meal- prepare prep of diced red onion, seasonings in small bowl for seafood, butter, oil, half slices of cherry tomatoes, heavy cream, juiced and zested orange, taster bottle of Grand Marnier, and anything else you think you will need, such as platters. Then pan sear tuna, sear sea bass second, add a bit more oil for blow fish, wipe out pan to make Grand Marnier cream sauce.
I followed this sauce recipe- Grand Marnier Sauce. Saute red onion in olive oil; then add zest of 1 small orange (about 2 T) and seasonings of choice and stir in; add tomatoes, then orange juice from 1 orange (about 1/2 cup), 1/2 cup cream, and let boil for about 3 or 4 mins. There will not be so much, but it is primarily for flavor. Save a few tables spoons for garnish, but spread most of it onto platter and lay fish on top. Spoon tomatoes around platter and on top for garnish.
I simply salted and peppered the tuna and pan seared to a brown state on both sides on medium-high heat, remove and set aside for platting; set pan off burner until next step. Next you want to rub the seasoning mix you prepared onto one side of the sea bass, and you only want to sear one side of the Chilean sea bass, both of these fish will lift away from pan once seared to a brown state. After you brown on side of the sea bass set it into a non-stick oven dish and cook in preheated 375 degree oven for 10-15 minutes, remove and set aside.
In the same pan you seared the tuna, add a bit more oil, 3 T of olive oil if need for the next step. This was the second time I prepared Blow Fish. They are often sold small, like a large tiger shrimp (hubs caught them fresh growing up near Bayport, NY sea shore) at the local fish market (see far left pic above). Simply prepare some flour with seasonings of choice, soak blow fish in buttermilk, heavy cream works, but doesn't stick as well. Dip in flour and shallow fry.
Steamed broccoli and potatoes were the sides of choice for this meal. Simple, since the flavor of the sauce and fish dominate this night. The real celebration took place miles away in New York City.
A bowl of goodness, just in case you want more sauce above.
Left to right below: blow fish, sea bass, and seared tuna steaks.
A bottle of White Burgundy was served with this seafood meal. Enjoy!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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