Orange Roughy Basque Style with Gone Fishing Spice Rub
1 cup (250 mL) diced onion
1 cup (250 mL) sliced leek
¾ cup (175 mL) diced green pepper
½ cup (125 mL) diced carrots
3 cloves of garlic, finely chopped
4 tbsp (50 mL) olive oil
1 ½ cup (375 mL) canned plum tomatoes, crushed
1 bay leaf
salt and pepper taste
¾ cup (175 mL) water
1 ½ lb. (700 g) orange roughy, fillets or other white firm fish
1/3 cup (75 mL) dry white wine
2 tbsp. (25 mL) Gone Fishing Spice Rub
In a glass casserole dish, mix 2 tbsp (25 mL) Gone Fishing Spice Rub with 2tbsp. (25 mL) olive oil and 2 tbsp. (25 mL) White wine. Place fish in a single layer and coat fish with marinade. Let it marinate for 30 minutes.
Meanwhile, in a heavy bottom skillet, heat remaining olive oil. Sauté onions and garlic until soft but not browned. Add leeks, green pepper, and carrot and cook until vegetables soften about 4-5 minutes.
Stir in canned tomatoes, bay leaf and salt and pepper. Add water and simmer sauce for 15-20 minutes. Add the remaining wine and bring to boil. Continue to cook sauce an additional 7-10 minutes or until most liquid has evaporated.
Spoon sauce over marinated fish and bake for 12-15 minutes or until cooked through. Serve immediately over cooked rice.
Serves 6.
Gone Fishing Mussels
1/3 cup (75 mL) finely chopped leeks
¼ cup (50 mL) finely chopped celery
1 shallot, finely chopped
2 cloves garlic, minced
2 tbsp. butter (25 mL) + 1 tbsp (15 mL) unsalted butter
2 tbsp. (25 mL) Gone Fishing Spice Rub
¼ cup (50 mL) chopped tomatoes
1 cup (250 mL) white wine
454 g mussels, cleaned and washed
taste and pepper to taste
In a large skillet or wok, heat 2 tbsp. butter. Cook leeks, celery, garlic and shallot until soft, about 5 minutes. Add Gone Fishing Spice Rub and cook until fragrant. Add mussels and stir well. Pour in wine and cover to cook for 5 - 7 minutes, shaking the pan occasionally. Remove the pan from the heat and with a slotted spoon remove all the mussels from the broth to a serving bowl or tureen. Serve with crusty baguettes.
Serves 2.
Gone Fishing Moroccan Shrimp
¼ cup (50 mL) finely chopped coriander
2 tsp. (10 mL) Gone Fishing Spice Rub
1 tbsp. each lemon juice and sesame oil
2 tbsp. each olive oil, honey
1 lb. (454 g) shrimp, peel leaving tails in tact. and devein
In a small bowl, combine all ingredients except shrimp. Set-aside until ready to marinate. Marinate shrimp for at least 4 hours or overnight.
Heat a grill and cook shrimp until opaque about 2 minutes on each side. Serve immediately.
Serves 4.
Gone Fishing Grouper with Coriander
¼ cup (50 mL) finely chopped coriander
3 tbsp (40 mL) minced fresh ginger
3 cloves of garlic, minced
3 tbsp (40 mL) fresh limejuice
1 tbsp (15 mL) olive oil
2 tsp. (10 mL) Gone Fishing Spice Rub
1 ¼ lb. (575 kg) Grouper or halibut steaks
Grind the first 4 ingredients to smooth paste. Add 1-2 tbsp of water if necessary. Add lime juice, oil and Gone Fishing Spice Mix. .
Coat bottom of a large skillet with 3-4 tbsp. of marinade. Transfer fish to skillet and cover with remaining marinade. Cover and refrigerate for 5-10 minutes. Then place over medium low heat and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).
Serves 4.