general seafood dishes: by chef brian johnson About Chef Brian About myself, my name is Brian Johnson and I live in Eden Prairie, Minnesota. I have been in the food service business for over 20 years, and am currently working at General Mills for ARAMARK as the Catering Chef. I graduated from French Culinary School in the late 1980's and have since worked at restaurants, country clubs, hotels and a health spa. Rainbow Trout Pictures Trout Recipes Rainbow trout is a fresh water fish that is native to many streams and brooks of North America and Canada. The fish has a pale reddish flesh that is perfect for pan frying as it never gets any bigger than 11/2 pounds. Rainbow trout pictures can be found on my trout information page located here. Rainbow trout recipes are often very simple "pan fried" verities, this recipe was created and inspired by many of these simple and classic recipes but with some added touches such as wild mushrooms and sage. Pan Fried Rainbow Trout With Sage & Wild Mushrooms Ingredients For Fish: 4 whole cleaned whole trout (cut into two filets per fish) 1 tablespoons vegetable oil 2 pieces of raw bacon 1 tablespoon whole butter 1 teaspoon salt 1 teaspoon ground black pepper 1 cup of flour Ingredients For Sage Mushrooms: 1 tablespoon fresh minced sage 1 cup sliced ****ake mushrooms 1/2 cup sliced oyster mushrooms 3 tablespoon apple cider vinegar 3 tablespoons white wine 1 tablespoons whole butter 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic pinch of sea salt or kosher salt pinch of ground black pepper Preparation: This dish is prepared in two steps, first the cooking of the rainbow trout. While the rainbow trout is finishing cooking you will begin to prepare in separate saute pan the wild mushroom and sage mixture that will top the fish. Prepare The Fish: Remove the head, tail and back of the rainbow trout to leave two filets per fish. Also remove any small fins by cutting around them. Heat a large saute pan over a medium flame and add one tablespoon of vegetable oil and the two pieces of raw bacon. Cook the bacon until it becomes very crisp and remove. Once the bacon has been removed lightly dust the trout filets with seasoned flour (salt and pepper), add one tablespoon of whole butter to the saute pan and quickly add the fish filets flesh side down. Note that once you add the whole butter to the hot oil the butter will begin to burn, quickly adding the fish to the pan will reduce the heat and add a nice golden brown color to your sauted trout Prepare The Mushroom Mixture: As soon as the fish starts to cook begin to saute the mushroom mixture so they will both be done cooking near the same time. Heat a medium saute pan over a medium high flame for 1 minute. Once the pan is hot add the whole butter, olive oil and minced garlic. Saute for 30 seconds, add both the ****ake and oyster mushrooms and season with a pinch of salt and pepper. While your starting to cook the mushroom take note of how the rainbow trout is cooking. Once it starts to turn a nice golden brown color flip the fish over and cook for another 90 seconds and remove. Place the fish on paper towels and reserve. Finish cooking the mushroom by adding the saute, white wine and apple cider vinegar. Cook for another minute or until the mushrooms are fully cooked and soft to the touch. Plate The Fish: Crisscross two filets on each of the four plates. Top with the mushroom sage mixture and sprinkle with crumbled bacon. Garnish with any remaining fresh sage. Serves 4 Recipe by Brian Johnson Grilled Tuna Steaks Baja 4 center cut fresh tuna filets 6 - 8 ounce each 2 tablespoons olive oil 1/2 teaspoon minced garlic 1 tablespoon minced shallot or red onion 1 fresh jalapeno, minced, seeds removed zest and juice from one lime 1/4 teaspoon ground cumin 1/2 teaspoon minced cilantro pinch of fresh ground black pepper Combine all ingredients except tuna in a large bowl and mix. Pour the mixture over the tuna steaks and let sit for 1 hour under refrigeration. Grill tuna on a preheated hot grill, approximately 3 minutes each side. Can be served with tropical fruit salsa and or black beans. Servers 4 Recipe by Brian Johnson Ahi Tuna Recipes - With Lemon Ginger Risotto Ahi tuna recipes or seared ahi tuna recipe with lemon ginger risotto. This is an excellent recipe that combines Asian and Italian cuisines by pairing risotto (Italian cuisine) with an Asian inspired ahi tuna. 4 ahi tuna steaks (6 ounces) 2 tablespoons vegetable oil 2 cups Arborio rice 1 tablespoon lemon zest 1 teaspoon minced ginger 1/2 cup white wine low sodium canned vegetable broth (2 to 3 cups as needed) 1 teaspoon minced fresh chives 1/2 cup yellow onion diced 1 tablespoon vegetable oil juice of one fresh lemon Start the risotto: saute the onion in 1 tablespoon of vegetable oil, cook for 1 minute. Add the ginger and lemon zest and continue to cook for an additional minute. Add the rice, wine, and one cup of the vegetable stock and continue to cook over a low flame. While stirring, add vegetable stock slowly until the rice has taken on a creamy consistency and is tender to bite. While the risotto is cooking start the seared ahi tuna recipes. Heat a large saute pan over a high flame for 1 minute. Add 2 tablespoons of vegetable oil, once the oil begins to smoke add the ahi tuna. Sear the fish for 1 minute per side for a "rare" fish, increase the cooking time as desired. As the tuna is finishing cooking spoon the risotto onto four plates. Finish the tuna fish by squeezing the juice from one lemon over the fish. Place the fish over the risotto and sprinkle the plate with the fresh minced chives. Serve with sauted vegetables, for an elegant meal try baby bok choy. Serves 4 Recipe by Brian Johnson Grilled Tuna With Tropical Fruit Salsa Grilling tuna is a simple way to prepare fresh tuna. This grilled tuna recipe features a quick and easy tropical fruit salsa that can be prepared in minutes. 4 fresh tuna steaks (6 to 8 ounces) 2 tablespoons olive oil juice from one lime 1 tablespoon fresh minced ginger pinch of salt and pepper 1 1/4 cup of Tropical Fruit Salsa Tropical Fruit Salsa Recipes This fruit salsa recipe is wonderful on fish and chicken and can be tossed together quickly for a special meal. This fruit salsa includes many of my favorite fruits such as mango and papaya and is flavored with rice vinegar and lime. 1 papaya 1 mango 1 cup of fresh pineapple 1/4 cup diced red bell pepper 1/4 cup diced red onion juice from half a lime 1/8 cup rice vinegar 1 tablespoon red chili flakes 2 tablespoons fresh cilantro Combine all ingredients and reserve. Makes 3 cups of salsa Grilled Tuna With Tropical Fruit Salsa Method Prepare the fruit salsa and reserve. Clean the grill with a wire brush to insure no sticking while cooking your tuna. Once the grill is cleaned well rub it down with paper towel and vegetable oil. Heat the grill on high for 5 minutes. While the grill is heating up prepare the tuna. Sprinkle the tuna with the minced ginger, salt and pepper and drizzle the olive oil over the tuna. Place the tuna on the hot grill and cook for 2 to 3 minutes and turn grilling for another few minutes. Remove the fish from the grill and plate. Top with the tropical fruit salsa and serve. This recipe is excellent with cous cous or basmati rice. Serves 4 Recipe by Brian Johnson Poached Salmon With Cucumber Dill Sauce Poached salmon with cucumber dill sauce is a classic recipe that has been around for many years. In this take of the recipe I have reduced the fat by incorporating low fat yogurt with fresh dill. The result is a light and lively recipe that is both delicious and great tasting. 4 - 4 oz salmon fillets 2 tablespoons white wine (optional) 2 cucumbers 1 cup low fat yogurt 1 Tbs. lemon juice (fresh) 1 tsp. fresh dill salt and pepper to taste Prepare a large sauté pan with high sides (at least 3 inches) with water and a splash of white wine. Bring to a boil, reduce heat to a simmer. Add the salmon filets to the water. While the salmon is poaching take the cucumbers and peel and seed, place in a food processor and puree. Add yogurt, lemon juice, dill, salt and pepper and mix in processor. Remove the salmon after 5 minutes, salmon should be cooked through (145 degrees). Place salmon on a dinner plate and spoon over sauce. Serves 4 Red Snapper Recipes Snapper Recipe Red snapper is another fish that is excellent on the grill, this grilled red snapper recipe is healthy with little added fat or calories. However the flavors come shinning through as the fish is grilled with fresh lime and ginger and topped with a tropical fruit salsa. Grilled Red Snapper With Tropical Fruit Salsa 4 large red snapper fillets juice from two limes 1 teaspoon fresh minced ginger 3 tablespoons extra virgin olive oil 1 teaspoon course ground black pepper 1 1/4 cup tropical fruit salsa Place the red snapper fillets in a shallow dish and reserve. In a small bowl combine the lime juice, fresh minced ginger, course ground black pepper and olive oil. Pour half of the mixture over the fish and prepare the grill. Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the snapper filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees. While the fish is cooking baste with the remaining lime ginger marinade. Once the fish has finished cooking top with the tropical fruit salsa and serve. Serves 4 Baked Fish Recipes Orange Roughy Recipes Orange roughy is a very popular fish and used extensively in the states as well as all over the world. Baked fish recipes are great simply because they are simple to prepare, once they go into the oven much of the work is done. Baked fish can be served with boiled baby potatoes or rice for a complete meal. The following orange roughy recipe is no exception and quite easy to prepare. Filled with sauted spinach and roasted red bell peppers this recipe packs a punch in the flavor department! Orange Roughy Florentine With Roasted Sweet Peppers 4 Orange roughy filets (6 ounces each) 4 tablespoons extra virgin olive oil 1 tablespoon dry basil leaves pinch of salt pinch of ground black pepper paprika to color Spinach Mixture: 2 cups of frozen spinach (thawed and drained) 1/2 cup of roasted red bell peppers (julienne) 1 tablespoon minced fresh garlic 1 tablespoon fresh minced basil pinch of ground black pepper pinch of salt Prepare the spinach stuffing: Thaw the spinach and drain very well. Combine the spinach with all remaining ingredients except the orange roughy. Mix well in a stainless steel bowl making sure that all ingredients are evenly mixed. Divide the spinach mixture into four parts and shape them into a ball. Next wrap the orange roughy filets around the spinach and place them in a oiled glass baking dish that is 2 inches high. Season the outside of the fish with the basil, salt, pepper and paprika to color. Drizzle with the extra virgin olive oil and place in a preheated oven (325 degrees) for approximately 15 to 18 minutes. * Better yet remove the fish once it reaches an internal temperature of 145 degrees. Do not over cook the fish or it will become dry. Serves 4 Saute Sole Meuniere Recipe Sole meuniere is a classic French recipe that is simply sole which is sauted in brown butter. This sole recipe is very quick and easy and is flavored from lemon, white wine and whole butter. 4 sole filets (6 - 8 ounces) 4 tablespoons whole butter 1/4 cup of dry white wine juice from half of one lemon flour to dust fish (1/4 cup) 1 teaspoon fresh minced parsley salt and pepper to taste Sauted Sole Meuniere Method Heat a large saute pan on a high setting, while the pan is heating season the flour with salt and pepper. Dust the sole with the seasoned flour. Add two tablespoons of whole butter to the saute pan allowing a few seconds for the butter to melt, add the sole filets to the saute pan making sure you do not over crowd the pan. If you can not fit all four pieces of fish in the saute pan then only cook two pieces at a time (over crowding the saute pan will drop the temperature too much and not allow the fish to brown and properly saute). Turn the fish over after approximately 3 minutes of cooking, cook another two minutes or so until the fish has a nice golden color and has reached an internal temperature of 145 degrees. Remove the fish from the pan add the remaining whole butter and continue to cook until the butter begins to turn slightly brown. Once the butter begins to turn brown quickly add the white wine, lemon juice and parsley. Pour the butter sauce over the sole and serve. Serves 4 Baked Fish Recipes Baked Cod Recipes This classic baked cod recipe can also be prepared using scrod and haddock (both are members of the cod family). When trying to locate scrod recipes or haddock recipes simply search for cod and replace the cod with scrod or haddock. This baked fish recipe is both simple and tasty and sure to please your friends and family. Classic Baked Cod With Lemon 4 cod filets (6 to 8 ounces) 1 whole lemon 4 tablespoon extra virgin olive oil pinch of sea salt or kosher salt pinch of ground black pepper pinch of paprika for color Preheat an oven to 375 degrees. Rub one tablespoon of olive oil in a 2 inch shallow glass baking dish. Slice the lemon in half and slice one half of the lemon into quarters and reserve for plate garnish. Take the other half of the lemon and cut into slices. Place the cod, scrod or haddock filets in the baking dish and drizzle with olive oil. Top the fish filets with one slice of lemon and season with salt, pepper and paprika. Bake for 15 minutes *or until the fish reaches an internal temperature of 145 degrees. Sturgeon With Wild Mushrooms The following recipe highlights the sturgeons meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction. The Grilled Sturgeon 4 sturgeon filets (6 to 7 ounces) 1 tablespoon minced fresh garlic 2 tablespoons olive oil 1 teaspoon course ground black pepper pinch of kosher salt or sea salt The mushroom & thyme saute 1/2 cup button mushrooms (sliced) 1/2 cup ****ake mushrooms (sliced) 1/2 cup oyster mushrooms (sliced) 1/4 cup of shallots (sliced) 2 tablespoons extra virgin olive oil 1 tablespoon butter 1 teaspoon fresh thyme 1/4 cup chicken or vegetable stock (canned) 2 tablespoons dry white wine pinch of salt and ground black pepper Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Next head the grill on high while you prepare the sturgeon. Remove the skin from the sturgeon and place in a large stainless steel bowl. Add the olive oil, garlic, course black pepper and salt. Mix the seasonings into the fish to coat. Prepare the mushroom saute by heating a large saute pan on high. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke. Saute the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper. Place the sturgeon on the grill and reduce the heat to a medium setting. Close the grill and leave the fish as is for 2 minutes. While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid. Flip the fish after two minutes of cooking and cook another minute *or until the fish reaches an internal cooking temperature of 145 degrees. Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy. This recipe is excellent with roasted potatoes, yams or a rice blend. Serves 4
