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SEAFOOD

Striped bass

Though Atlantic striped bass has a fine flavor so can be cooked very simply, it is a treat to eat itbass prepared with oriental spices. In this case, it was a mix of lemon grass, ginger, coriander roots, hot chillies, garlic and young onions (all chopped together and used as a marinade), with a sauce of lime juice, maple sugar and nuoc man sauce. You can do this with the whole bass; here it is just the core of one side (about 2 pounds), since that was sufficient for the meal in question. To cook it: cover with vented plastic wrap and microwave for a total of 5 minutes for a piece of 2 pounds, or bake in a hot oven.



Taking advantage of local offerings

If you’re traveling and have access to a fire or stove or microwave, do take advantage of what’s inlocal the local markets. Here it’s a "saupe", a cute small yellow-striped fish, with flavour and texture much like a dorade royale, that is found in the local catch between Nice and Menton. You can coat it with olive oil, salt, pepper and herbs and fry or grill; or remove the bones, marinate the filets in the same mix, and cook for about 3 minutes in a microwave. The rest of what’s shown you can just cook together.



Salmon

These photos also show variants using very fresh ingredients – here, salmon as the centerpiece ofsal an easy, tasty and healthy dish. A piece of salmon is first marinated in a mix of Dijon mustard, pounded coriander seeds, vinegar, orange juice and salt, and then cooked (skin side up) in the microwave (1 lb, about 5 minutes). It can be served as one piece or broken into slices along the grain. Accompanied with some fresh bitter organic greens or young asparagus (here with kumquats), your dish is complete.




Calamari (squid) Thai style

Great food can be healthy and inexpensive. It’s worthwhile getting fresh squid of a fairly good sizecalamari for this dish. Once cleaned, cut the body into squares or rectangles and chop the tentacles (this dish does not have a good place for the ink), dip in boiling water (10 sec.), chill. Heat light oil, quickly dip the squid (another 10 sec), remove and cook garlic, ginger, and whites of scallions in the oil, add Thai shrimp paste; when aromatic, add the squid, scallion greens, heat thoroughly and serve.





Rhode Island shrimp

These sweet, fresh, deep water shrimp can be cleaned without shelling (holding the shrimp straighrit helps in getting the intestine out in one piece). Marinate them in olive oil, lemon juice, herbs, garlic, salt and pepper. Either cook quickly on the grill, or spread them out in a dish, cover with vented plastic wrap, and cook for about 2 minutes for one plateful.







Shrimp and vegetables

The secret is to use very fresh vegetables (not leftovers, even though the appearance might make shrinp2you think that you could hide them in here). Cut up (fineness to taste) ginger, garlic, onion, carrot, fennel and other vegetables that may be in season; mix with light oil in a microwavable dish and cook. Add tamari and cut up shellfish (here, just one giant shrimp, about ½ pound, but most any other shellfish will work). For this quantity, cook at max about 3 minutes total after adding the shellfish. Good just as is, but if you like to combine with a starch, serve over rice or pasta.shrimp1











Provencal antipasti

Sampling the local stuff. Wherever you are you can take advantage of local ingredients – even if youprovential don’t have a fridge or stove. This is a treat for the taste buds. Shown: 2 cut-up cooked large shrimp seasoned with olive oil, lemon and a grind of pepper; sun-dried tomatoes marinated in olive oil, fresh herbs and spices; tiny fresh on-the-vine earth-grown tomatoes; bitter greens; olives with preserved lemons. You can find all of this in a good local market in Provence; these came from Beaulieu-sur-mer (it is). If you also pick up a fougasse d’olive (lovely bread you can use to sop up the aromatic liquids on your plate), and a glass of Bandol, Cote de Provence or Pastis, you can forget about the pasti and even the main course.

 

Bay scallops with carrots, cilantro

This dish is fine with either tiny fresh bay scallops or larger diver’s scallops, though the small, scallopsirregular fresh Cape scallops are a real treat when you can find them, and they go a long ways. Rinse them and remove the muscle. In a skillet or small wok heat a light oil and sauté chopped scallions and diced carrots for about 2 minutes. Add coarse salt and a few grindings of pepper and then the scallops. Toss over medium heat for 3-4 minutes (if the scallops are really fresh they won’t give off water), add a squeeze of lemon, chopped cilantro, and serve. Can be accompanied by anything bland – rice or pasta or toast, for example. (If those you have do give off water you can serve this dish in the broth, in deep plates.)


Scallops

This depends on absolutely fresh sea scallops. They are first marinated, mainly in lime juice and scallopssalt for a few hours in the refrigerator (seviche style), and then garnished with either yoghurt sauce (a squeeze of garlic and chopped scallions added) or olive oil and herbs.