Free State Studios:

QUICK FIX FISH & SHELLFISH

Ingredients

Grill-Seared Tuna with Cannellini Bean Salad
Lemon-Oregano Dressing:
¼ cup lemon juice
1 large garlic clove, minced
2 teaspoons fresh oregano, chopped, or ½ teaspoon dried oregano
1/4 teaspoon sea salt
½ cup extra-virgin olive oil
2 15-ounce cans cannellini or great northern beans, rinsed and drained

Ingredients

Gremolata:

½ cup fresh parsley, finely chopped
1 large garlic, minced
1 teaspoon lemon zest
1 teaspoon orange zest
4 6-ounce tuna steaks, cut ¾-inch thick
sea salt & black pepper, to taste
2 medium tomatoes, sliced

Lemon-Oregano Dressing: In a small bowl, combine the lemon juice, garlic, oregano and salt. Whisk in the olive oil until well combined.

Place the rinsed and drained beans in a large bowl. Whisk the dressing and pour about 1/3 cup over the beans. Toss gently to coat and set aside.

Gremolata: In a small bowl, combine the parsley, garlic, lemon and orange zest and set aside.

Sprinkle the tuna steaks with salt and pepper and drizzle about 1 tablespoon of the Lemon-Oregano Dressing over each steak, turning to coat both sides. Grill-sear the tuna steaks over high heat on a covered gas or charcoal grill for about 2 minutes each side for rare to medium-rare. (If tuna is cooked to well done it will be tough and dry.)

To serve, spoon some of the bean salad onto four dinner plates. Arrange the tuna steaks on the beans. Drizzle the steaks with the remaining dressing and sprinkle about 1 tablespoon of Gremolata over each steak. Garnish each plate with fresh tomato slices. Serves 4.

Option: Use canned tuna in olive oil in place of fresh tuna steaks. To serve, place the bean salad on lettuce leaves and top with chunks of canned tuna. Top with Gremolata and garnish with tomato slices, if desired.

Wine recommendation: 2005 Root: 1 Cabernet Sauvignon Colchagua Valley, Chile.

Chili-Glazed Shrimp with Jasmine Rice and Peas

Ingredients

¾ cup sweet chili sauce
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 tablespoons fresh ginger, peeled and shredded
1 to 2 teaspoons garlic-chili sauce (optional, depending on hotness of the sweet chili sauce)
1 to 1 ½-pounds shrimp (21-25 count), shelled and deveined
2 to 3 tablespoons lime juice, to taste
2 tablespoons chopped cilantro

Prepare the jasmine rice as directed (recipe follows). While it cooks, prepare the shrimp.

In a 10-inch braising pan, or skillet with a lid, combine the sweet chili sauce, soy sauce, sesame oil and shredded ginger. Taste for hotness and add the garlic-chili sauce if desired. Heat the mixture over medium heat until it comes to a boil. Add the shrimp and stir to coat. Cover the pan and reduce the heat to medium-low. Cook the shrimp for 2 to 3 minutes, just until barely cooked. Using a slotted spoon, transfer the shrimp to a bowl and set aside. Raise the heat to medium and simmer the mixture, stirring frequently, until it reduces and becomes thick and syrupy, 3 to 4 minutes. Return the shrimp to the pan, add the lime juice and stir gently to coat the shrimp with the sauce. Simmer for 1 minute more, or until the shrimp is cooked through. Garnish with chopped cilantro.

Serve the shrimp with Jasmine Rice and Peas (recipe follows). Serves 4.

Wine recommendation: 2005 Denner Vineyards Viognier, Paso Robles.

Ingredients: Jasmine Rice and Peas

¾ cup frozen peas
1 cup jasmine rice
1 1/3 cups water
½ teaspoon salt (optional)

Place the frozen peas in a strainer and run cold water over them to thaw slightly and set aside. Rinse the jasmine rice in a bowl of cold water to remove the starch. Drain well. Place the rice in a saucepan. Add the water, and salt, if desired. Bring the mixture to a boil over high heat, stir, cover and reduce the heat to the lowest setting. Steam-cook the rice for 5 minutes. Lift the lid, quickly add the peas and cover (do not stir). Continue cooking until all of the water has been absorbed and the rice is tender, about 10 minutes more. Let the rice stand, covered, for 5 to 10 minutes, stir gently to incorporate the peas and serve. Serves 4.

Pan-Seared Salmon Fillets and Arugula Salad with Mango Chutney Vinaigrette

Ingredients

4 Atlantic salmon fillets, 6 to 8 ounces each
sea salt & black pepper
2 tablespoons canola oil

Ingredients: Mango Chutney Vinaigrette

½ cup sweet mango chutney
¼ cup red wine vinegar
pinch salt
¼ cup olive oil
4 to 5 ounces baby arugula, rinsed and drained

Remove the pin bones from the salmon fillets if necessary. Sprinkle the fillets with sea salt and pepper. Heat the oil a large skillet over medium-high heat. When hot, place the fillets in the skillet, flesh side down (do not crowd), and sear for 3 minutes, until golden brown. Turn the fillets over, skin side down, and sear for 2 to 3 minutes more, until the skins are crisp and the salmon is medium to medium-rare in the center. Transfer the salmon to a warm platter and set aside.

Mango Chutney Vinaigrette: In a small bowl, combine the mango chutney, vinegar and salt. Whisk in the olive oil.

To serve, place the baby arugula in a salad bowl. Add about 3 to 4 tablespoons of the Mango Chutney Vinaigrette, just enough to coat the leaves, and toss to combine. Divide the salad among four dinner plates. Top each salad with a salmon fillet and drizzle a spoonful of remaining vinaigrette over each fillet. Serves 4.

Wine Recommendation: 2004 Domaine Coteau Pinot Noir, Yamhill County.