Grilled Fish with Kohlrabi and Cauliflower

Serves 4 people

Ingredients:

4 - 6 oz fish fillets, Salmon, Swordfish, Halibut or Ahi

1 tsp any of Chef Josef’s Seasoning Blends

2 Tbsp olive oil

Marinade for ½ hour

Vegetables:

8 - ¼ inch slices of Kohlrabi

8 flowerlets of Cauliflower

1 tsp of the Curry Basil or Lemon Dill blend

2 Tbsp olive oil

1 tsp Worcestershire Sauce

Mix all ingredients together and let sit for ½ hour

Preheat grill at 425˚

Place veggies on grill and cook until half done

Add the fish to the grill and avoid over grilling. Only grill to medium done as it will continue cooking.

Broiled Salmon (or Swordfish) with Snow Peas and Pomegranate

Seasoned with Chef Josef’s Tarragon Citrus Blend

Serves 2

Ingredients:

12 oz Salmon or Swordfish filets

3 cups snow peas

½ cup chopped leek

4 sliced radishes

4 fingerling potatoes, par boiled and sliced

¼ cup white wine

1 tsp Chef Josef’s Tarragon Citrus Blend

1tsp. Balsamic vinaigrette

1 Tbsp butter

½ cup pomegranate seeds (reserved)

Preheat broiler.

Boil the potatoes until they are half done. Slice into 1/4" rounds. Melt the butter in a cast iron skillet. Place the salmon filets, the potatoes and all remaining ingredients, except for the pomegranate seeds, into the iron skillet. Place the skillet on the stove and bring to a simmer for 2 minutes.

Place the skillet in the middle of the oven under Broiler. Check after 5 minutes to check for doneness. Broiling should not take more then 10 minutes.

If you like your fish medium rare, it should be done in around 7 minutes, depending on the thickness of fish.

Remove the skillet from the oven. Add the pomegranate seeds to the top of the salmon and vegetables. Serve.

Fresh Dungeness Crab

Live crab prepared in this way is like picking a fresh ear of corn and throwing it right on the grill. You just can’t beat the flavors or textures of a fresh crab direct from the sea.

Fresh Dungeness Crab

Serves 2

Ingredients:

1 large Dungeness crab

If you can purchase the crab live, it is the best overall for flavor and texture.

1 lemon, cut in half

Pink Himalayan salt for cooking water

Chef Josef’s Citrus Tarragon Blend

Bring water to a boil in a large pot, enough water that will cover the crab. Add the lemon and Kosher salt, and drop the crab into the boiling water. Simmer for 20 minutes.

Cool and clean the crab, and eat it without refrigerating. Warm or room temperature is the best. It can sit at room temperature for 1 hour, after that put it on ice and eat within a few hours.

Serve with a salad and some good French bread.

Sprinkle Chef Josef’s Citrus Tarragon blend or the Lemon Dill blend to taste.

If you are not as lucky as we are here in Sonoma County, buy the freshest possible crab, warm it up to room temperature, and serve it with one of Chef Josef’s Seasoning Blends.

Broiled or Baked Salmon with Red Onions

Serves 2 people

INGREDIENTS:

12 oz Salmon filet

½ half sliced red onion

2 Tbsp olive oil or butter

¼ cup of white wine

1 tsp Chef Josef’s Lemon Dill or Curry Basil or Tarragon Citrus blend

2 splashes of Worcestershire sauce (optional)

Place all ingredients in cast iron skillet or on baking sheet

Place under broiler in oven for 5 min

Or in oven at 450˚ for 10 min

I like my salmon medium rare. This way it stays moist and delicious.

If you prefer your salmon more cooked, extend the time for a couple more minutes.

Salmon with Green Beans and Red Potatoes Sauté

Serves: 2 people

¾ lb salmon, cut into in 1” cubes

3 cups of green beans

2 cups red potatoes

½ cup sliced leek or red onions

2 Tbsp olive oil

½ tsp chef Josef’s lemon dill or curry basil Blend

Cut and blanch beans and potatoes ‘til al dente. 

Cut salmon into 1” pieces.

Sauté leek in oil, add salmon and seasoning blend. 

Steam salmon mixture for 4 minutes.

Add the beans and potatoes, cover and steam for 2 more minutes

Grilled Swordfish with Chef Josef's Seasoning Blends

6 oz of Swordfish per person

1 Tbsp olive oil

1/4 tsp Seasoning Blend (any)

2 shakes of Worcestershire sauce

Marinate fish with spice blend and olive oil for 10-20 min.

Place it on the grill of a 450˚preheated BBQ.

Mark on both sides, 2 minutes each side.

Turn BBQ to low heat for 4 minutes at 375.˚

Fish will be cooked to medium doneness, (140˚ with meat thermometer)

If you like it less cooked, medium rare (120˚), leave on only for a couple minutes. Try it, it's the best way to eat Swordfish.

Meal suggestion: Serve with grilled asparagus and Basmati rice. You can grill the lemon, too!

Oysters on the Grill with Chef Josef's Seasoning Blends

12 medium size Oysters

½ tsp. Seasoning Blend (any one)

3 Tbsp sweet butter

Melt butter and add seasoning blend. Keep warm.

Place Oysters on hot BBQ until they partly open.

Remove top Oyster shell.

Spoon butter with seasoning blend on top of Oysters.

Serve.

We finished these oysters off in about 5 minutes. Too good!