Mount Kisco Seafood in Mount Kisco and Turco’s in Yorktown

This is a quick recipe that I often make,

Red and Green Tilapia

2 lbs. tilapia or (any firm white fish) fillets
1/3 cup lime juice
2 tsp salt or to taste
1 tbs butter
1 tbs extra-virgin olive oil
1 tsp cumin
6 cloves garlic minced
1 tbsp. freshly ground pepper
1/2 cup finely chopped scalions
1 tomato cut into a fine dice
2 tbsp finely chopped cilantro or parsley

Method of Preparation

1. Marinate the tilapia with lime juice and salt for about half an hour.
2. Heat the oil and butter together till the butter is melted. This should be done on a flat skillet type pan.
3. Add the cumin seeds and cook for 1 min, till they sizzle and add the garlic and lightly brown.
4. Add the pepper and cook for a few seconds and add the fish. Cook the fish on high for 3-4 minutes on each side.
5. Add in the scalions and tomatoes and lightly mix into the pan.
6.Cover the pan and cook on low heat for another 3-4 minutes till the tomato juices run and form a light sauce.
7. Remove from the heat, check for seasonings and serve garnished with cilantro or parsley.

My favorite place to buy salmon is Scaglios in Katonah. It’s always plump, moist, tender and delicious. I usually follow a fairly simple recipe from the “South Beach Diet Cookbook.”

Broiled Salmon with Creamy Lemon Sauce

1 Tbsp. extra virgin olive oil
1 clove garlic (I generally use 2 or 3 unless they are really huge)
1/4 cup lemon juice (always use fresh)
2 Tbsp. capers (I never use the capers)
1 tsp. lemon-pepper seasoning
1/2 cup fat-free sour cream (I use low-fat rather than fat-free for better flavor)
1 1/2 pounds salmon fillet

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. (I use a 9×12 glass baking dish.)

Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes. Add the sour cream and cook for 5 minutes, or until heated through.

Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 minutes or until the fish is just opaque. (I usually find that Scaglios’ salmon is so thick that it takes 30 minutes to cook it through.)

Serve with the sauce.

(There is a lot of sauce. I usually make fresh green beans as a side dish and ladle the sauce over the beans. It’s really delicious that way.)

On a side note: Scaglios also does a really nice prepared poached salmon if you are having a party. I served it at an event this summer and it was so soft and flavorful.