Chef Josef Keller created the recipes on these pages and shares them here for you to make in your home kitchen.
Serves 1
Ingredients:
4 - 6 large prawns
1 ½ tbsp olive oil
½ tsp lime or lemon juice
½ tsp Chef Josef’s Cilantro Lime, or Lemon Dill, or Citrus Tarragon Seasoning Blend
Instructions:
Marinate the prawns with all the above ingredients for 1/2 hour.
Can be done in advance and placed in refrigerator for a of couple hours.
Preheat grill to hot. (475˚)
Place Prawns on grill for 2 to 3 minutes on both sides until lightly pink.
Serve on a salad, or with fresh corn or rice.
Serves 2
Ingredients:
8 oz Halibut, cut in two pieces (This recipe also works nicely with Salmon, Swordfish or Red Snapper.)
1/2 medium Fennel, sliced into 1/4” slices
1/2 medium Onion, sliced into 1/4” slices
2 Tbsp Olive oil, divided
½ cup white wine
1 tsp Citrus Tarragon or Lemon Dill or Garlic Herb blend
1 Lemon, cut in half crosswise
Instructions:
Start Broiler.
Wash Fish in cold water.
Add 1 Tbsp Olive oil to a cast iron pan.
Place Fish in pan and add the sliced onions on top of the fish.
Sprinkle with 1 tsp Chef Josef’s Seasoning of your choice and add the remaining of Olive oil over top.
Bring to a boil and simmer for 2 minutes.
Add Lemon halves to the pan with the fish and place the pan under the Broiler for 3 to 5 minutes.
Check for doneness.
If you like your fish medium to rare reduce your cooking time to half.
Serves 2
Ingredients:
8 oz Sole
1 Tbsp Butter
1 Tbsp Olive oil
2 Tbsp Flour
¼ cup white Wine
¼ cup Capers
2 tsp Parsley, chopped
2 Tbsp chopped Onion
1 tsp Chef Josef’s Original Blend (Lemon Dill or Citrus Tarragon work just as well).
Instructions:
Dust fish with flour.
Heat olive oil and butter in a sauté pan on medium heat
Place fish in the pan and season with Chef Josef’s Seasoning blend of your choice.
Brown quickly on both sides.
Remove fish from pan.
Add the onions to the pan and glaze, (cook until translucent.
Add fish back into the sauté pan with onions.
Add all other ingredients to the pan.
Simmer and reduce liquid to a creamy consistency. (Resist overcooking).
Serve with boiled potatoes or rice.
Serves 2
INGREDIENTS:
1 lb Sword Fish, about 1” thick
6 medium Mushrooms, whole
2 medium Potatoes, cubed, 1/2”
3 green Onions, sliced
1 tsp Chef Josefs Garlic Herb Blend
4 cloves of Garlic, whole
1 tsp Olive oil
1 Lemon, sliced in half
Pour Olive oil into iron skillet.
Place Potatoes, Fish and all other ingredients into skillet.
Season with Chef Josef’s Garlic Herb Blend.
Preheat oven to 450˚.
Place skillet on the middle rack in the oven for 20 minutes.
This recipe is designed to cook your Sword Fish to medium rare. Check for doneness after 20 minutes and adjust to your preference.
Serves 2
4 - 3 oz fish filets (any fish works great!)
½ tsp - Chef Josef’s Lemon Dill or Citrus Tarragon Blend
1 egg, whipped with 1 tsp water
1 Tbsp shredded Parmesan cheese
2 tbsp Flour
1 Tbsp olive oil or butter
Mix egg, cheese and seasoning blend in a bowl, whipping with a fork.
Dust fish with flour on all sides.
Heat skillet to medium high with oil or butter.
Dip fish in the egg batter and place in the hot skillet. Sauté until brown on all sides, 2 to 3 minutes on both sides.
Fresh Garden Salsa
2 cups chopped Tomatoes
2 cups corn (I use fresh, but frozen works well, too.)
½ cup green onions
¼ cup red onion chopped
2 Tbsps fresh cilantro, chopped
1 Tbsp parsley, chopped
1 tsp Chef Josef’s Garlic Herb Blend
1 tsp olive oil
Sauté the onions in olive oil until translucent.
Add corn and tomatoes, Spice Blend and herbs.
Continue to sauté for 3 minutes on high heat.
Place on top of Fish.
Serves 2
Ingredients:
20 fresh Manila clams
1 can of Manila clams
12 Cherry Tomatoes, cut in half
3 green onions, chopped
2 tsp olive oil
1 tsp Chef Josefs Garlic Herb blend
1 tsp lemon juice
½ cup white wine
¼ cup chopped parsley
½ cup shredded Parmesan cheese
6 cups cooked Linguini
Instructions:
Cook pasta in water to al dente. Set aside.
Glaze onion in Olive oil until translucent, add the whole clams, white wine and lemon juice, cover.
Steam until clams start to open, about 5 minutes.
Add the canned clams with ¼ of their liquid.
Add Chef Josef’s Garlic Herb Blend, tomatoes, pasta and parsley.
Simmer covered for 2 minutes.
If you like a strong garlic flavor add additional fresh minced garlic to the onion mixture.
Garnish with Parmesan cheese.
Serves 2
Ingredients:
12 oz - Halibut
1 Green Onion
1 cup Artichokes, quartered
¼ cup pitted Kalamata Olives
2 Tbsp Flour
1 tsp Chef Josef’s Citrus Tarragon Blend
2 Tbsp Chopped Parsley
1 Tbsp Chopped Garlic
1 Cup White Wine
1 Tbsp Olive Oil
1 Tsp Lemon Juice
2 splashes Worcestershire Sauce
Instructions:
Season Fish with the Tarragon Blend.
Dust with Flour.
Heat oil in pan.
Add Fish, onion and garlic to pan and brown fish until lightly brown.
Add Wine and all remaining ingredients.
Cover and simmer for 5 minutes.
Serves 2
Ingredients:
10 Prawns (U15) peeled and deveined
1 tsp Chef Josef’s Garlic Herb Blend
2 Tbsp Butter
2 Tbsp Olive oil
½ medium Onion, chopped
¼ cup white wine
Fresh parsley and Lemon for garnish
Mix prawns with the garlic herb blend and allow to sit for 15 minutes.
Heat oil and butter in skillet on high.
Glaze onion until lightly browned.
Add Prawns to the skillet and sauté until ¾ done (lightly pink).
Add wine and finish cooking for 1 to 2 minutes.
Garnish with parsley and lemon and serve.
Serves two
Ingredients:
12 oz California Sea Bass
1 medium cooked golden Beet, chopped and partially boiled
2 medium red Potatoes, chopped and partially boiled
1 medium Tomato
¼ cup seedless Kalamata Olives
¼ cup Pomegranate seeds
2 Tbsp Parsley
½ tsp Chef Josef’s Garlic Herb Blend (or the Original or Tarragon Citrus Blend)
1 Tbsp Olive Oil
2 Tbsp Flour
¼ medium Onion, chopped
Splash of Worcestershire Sauce
Juice from ½ Lemon
½ cup White Wine
Instructions:
Cut fish into 6 oz portions.
Dust fish with flour and seasoning blend.
In an iron skillet, glaze fish in the oil, add onion and all other ingredients.
Keep gently turning until fish is half way done.
Add Wine.
Cover and simmer for 5 minutes and serve.
Serves: 4 for Dinner or 8 Appetizers
Ingredients:
1 pound fresh Sole
4 Egg yolks
5 oz Sweet Butter at room temperature
2 cups heavy Crème
2 tsp Chef Josef’s Tarragon Citrus Blend, divided
2 Tbsp chopped shallots or onion
1 tsp Fish sauce
Instructions:
Place sole in food processor and process until it becomes a completely smooth purée.
Add the butter slowly to purée until all is absorbed.
Add 1 tsp of Chef Josef’s Tarragon Citrus blend.
Add egg yolks, one at a time.
Slowly add 1 cup of crème into food processor until all completely incorporated, creating a mousse.
Allow mousse to chill in refrigerator for a least 1 hour.
This step can be done the day before.
Bring 1 quart of water to a simmer. Add fish sauce. Reduce heat. Form golf ball size balls from the mousse (ice crème scooper works well) to create quenelles.
Place quenelles into fish broth and bring to a light simmer.
Simmer for 6 minutes or until quenelles are firm.
Melt the 1 oz butter in saucepan.
Glaze shallots until translucent.
Add crème and 1 tsp Chef Josef’s Tarragon Citrus Blend.
Simmer for 2 minutes.
Place Quenelles on plates for either a main course or appetizers.
Spoon crème sauce over quenelles and serve.
Serves 2
INGREDIENTS:
8 large prawns (3.4 #)
3 Tbsp Olive oil
½ tsp Chef Josef’s Citrus Tarragon Blend
½ tsp. Lemon juice
Fresh Tarragon leaves (optional)
Clean and peel prawns. Marinate in olive oil and Chef Josef’s Citrus Tarragon seasoning. Blend and let sit for ½ hour.
Preheat grill or broiler.
Place on hot grill or broiler for 3 minutes on each side or until the prawns turn lightly pink.
Over cooking will turn them in tough and dry.
Finish with a light squeeze of Lemon juice and optional fresh Tarragon on top.
Serves 2
Ingredients:
24 Mussels
½ medium leek
¼ chopped red onion
1 clove garlic, chopped
1 Tbsp olive oil
½ cup coconut crème
1 cup white wine
1tsp fish sauce
2 Tbsp chopped cilantro or lemon grass (optional)
1 Tbsp of Chef Josef’s Curry Basil blend
Chop the onion, garlic and leek.
Heat olive oil in a skillet on medium high and glaze for 2 minutes until translucent.
Add mussels, white wine and the coconut crème.
Cover and steam until the mussels open, 5 to 8 minutes.
Toss away any mussels that do not open.
Serve in a bowl and sop up juices with your favorite French bread.
Serves 4
Ingredients:
2 Tbsp olive oil
½ medium red onion, chopped
1 medium leek
3 cups chopped celery
3cups chopped carrots
1 Tbsp ginger, minced
1 stalk lemon grass chopped into 3” pieces (optional)
2 Tbsp Chef Josef’s Curry Basil blend
2 Tbsp minced cilantro
1 tsp Fish sauce
1 - 15 oz can coconut cream
2 cups fish stock or chicken stock
40 steamed Mussels
3 cups steamed cauliflower
3 cups cooked pasta or rice
Glaze onion, leek, garlic and celery in olive oil.
Add carrots, coconut cream and stock. Simmer until carrots are ¾ done.
Add all other ingredients and simmer for 3 minutes.
Remove lemon grass pieces from soup.
Serve.
Serves 2 -4
Ingredients:
8 oz Crabmeat - You can buy lump crabmeat or buy a 2 1/2 to 3 pound live crab and clean it yourself
1 Egg
1 Tbsp finely chopped red onion
1Tbsp finely chopped Celery
1 Tbsp chopped Parsley
7 Tbsp Panko breadcrumbs
1 tsp lemon juice
1 tsp Worcestershire Sauce
1½ tsp Chef Josef Lemon Dill or the Tarragon Citrus Blend
For sautéing:
1 Tbsp olive oil
1 Tbsp Butter
Put crabmeat in a bowl.
Add all ingredients and mix it well.
Form 8 patties, 2 oz each for appetizers, or form 4 oz patties for dinner sized portions.
Heat butter and oil in a skillet.
When hot, add the patties, brown them on both sides for 3 to 4 minutes and serve.
Can be kept in 280˚oven for holding for ½ hour.
Serve with a green salad or any thing else you like.
Serves 4
Ingredients:
4 - 6oz Ahi Steaks
1 tsp toasted sesame oil
1 Tbsp olive oil
1 tsp Chef Josef’s Curry Basil or Chef Josef’s Original blend
¾ lb fingerling potatoes or red potatoes
¾ lb green beans
1/2 cup chopped red onion
1 Tbsp sweet butter
½ tsp Chef Josef’s Lemon Dill blend
Sauce for Ahi:
½ c Mayonnaise
1/2 cup sour cream
½ tsp Chef Josef’s Curry Basil or Tarragon Citrus blend
Mix all ingredients and place in refrigerator.
Steam beans and potatoes.
Heat butter in skillet and sauté onion until translucent.
Add beans and potatoes to the skillet and sauté until hot.
Keep warm.
Season the Ahi steaks with the seasoning blend.
Heat oil on high in a cast iron skillet.
Sear Ahi quickly on both sides in the hot oil.
If you like your Ahi rare it should not take more than a few minutes on both sides.
