Seared Corvina topped with Shrimp Scampi

Calling all seafood lover... This is the dish for you!

Ingredients:

~4 4oz pieces of fresh Corvina (or any dense white fish of your choice)
~1 lb 20/30 fresh shrimp, peeled and devained
~1/2 stick butter
~3/4 cup EVOO
~corn starch
~1 tsp house season
~1/2 tsp garlic salt
~2 cloves garlic minced
~juice of 2 lemons

Garnish with chopped parsley and diced tomato (cut tomato in half, scoop out insides and use the out side only for garnish)

Add 1/2 cup EVOO to a saute pan and heat to a medium high. While heating dust your fish with cornstarch and house seasoning.You just want to use enough corn starch to lightly coat the fish. Once pan is hot gently place fish in one piece at a time. Cook for 5 minutes on each side making sure each side gets a nice brown color. Once fish is cooked, remove from pan and set aside. In the same pan add the rest of EVOO. Make sure the pan is still hot and add raw shrimp and garlic. Once shrimp begins to turn pink, turn off the heat but leave the pan on the burner. Add the butter and lemon juice and continue stirring while butter melts. Once the butter has melted and created a nice sauce pour on top of fish and garnish.

We hope you enjoy!

Xoxo,
Gim&G

Salmon Spinach Hash :: Brunch Feature

Looking to amazing your friends and family at brunch? Then prepare this Salmon Spinach Hash for them and they will be talking about it all week.

Salmon Spinach Hash 

Yields 4 servings

Ingredients:

·      10 oz  filet of salmon

·      4 gloves of garlic

·      EVOO

·      Red Potatoes

·      Spinach

·      8 eggs

·      Red onion

·      Capers

·      House Seasoning

Step 1: Preheat oven to 400 degrees, dice garlic and mix with 2 oz of EVOO and 2 tsp house seasoning, pour over fish and place in preheated oven / Cook for 10 min or until done

Step 2: Cut six red potatoes into cubes, in a large sauté pan coated in EVOO brown potatoes on medium high heat

Step 3: Once potatoes are brown take cooked salmon and break apart into potatoes and add – oz of fresh spinach and turn off heat.

Step 4: Bring a large pot filled 1/3 of the way to a low boil with one cap full of Apple Cider Vinegar, crake eggs into a bowl and slowly drop one egg at a time into boiling water

Step 5:For a garnish, dice half red onion  and set aside, then in a small pot cover bottom with about an inch of EVOO over medium high heat fry your capers, slowly add capers (they will pop and splatter so be careful)

Step 6: Plate your meal with the Hash on the bottom, poached eggs on top, garnish with fried capers and red onion, and drizzle with aioli

Lemon Aioli

• 1 cup Ducks Mayo
• Juice of 1 lemon
•  2 tsp house seasoning

House Seasoning  Blend

• 2 parts garlic powder and onion powder
•  To 1 part salt and pepper

Xoxo,
Gim & G