Swordfish and Spaghetti with Citrus Pesto

Recipe from Giada DeLaurentis/Food Network

This was delicious, but I did not stop to take a photo.  This was the first time I have ever had swordfish and it is a wonderful firm flesh fish.  If you are in a hurry or don't have any fresh basil, you could use jarred pesto and add the lemon and orange zest and juice.
For the Citrus pesto:

1 pound spaghetti pasta (recommended: Barilla)
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

For the Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

Stuffed Crabs

Hearing that tar balls from the BP oil leak have been found in the waters nearby made me crave this dish.  It will be awhile before we will have any fresh crabs here, so I thought I might share it with you.

 

Ingredients:
2 large onions, chopped
3 cloves garlic, minced
1 tablespoon butter
1 pound crabmeat
2 bay leaves
1 tablespoon salt
1/2 teaspoon Worcestershire sauce
Pinch of thyme
1 tablespoon celery, chopped
4 slices toast
1 egg, beaten
1/2 cup evaporated milk
1 tablespoon parsley, minced
2 tablespoons green onions, sliced in slender rings

 

Directions:

• Saute onions and garlic in butter until tender.
• Add crabmeat, bay leaves, salt, Worchestershire, thyme and celery.
• Simmer 10 to 15 minutes.
• Remove bay leaves.
• Wet toast, squeeze to remove excess water and add to crab mixture.
• Add parsley, egg and milk, mix thoroughly with crabmeat.
• Place mixture in real or tin crab shells or in small mounds on baking sheet.
• Sprinkle with bread crumbs and dot with butter.
• Bake 350 degree oven for 10 to 15 minutes until browned.

 

To make Crab Balls, use bread crumbs instead of toast and add a little water.  Make mixture into walnut sized balls, roll in bread crumbs, then place on buttered pan. Bake until edges start to brown.

"Quick" Shrimp Creole Pasta

Serves 2 to 4 (depending on your appetite)

Ingredients
Medium-sized shaped pasta (I used bow ties)
1 medium onion, diced
1 bell pepper (any color), diced
EVOO
1 clove garlic, minced
1 jar plain Marinara sauce
cayenne, to taste (or Tony Chacherere's, Tabasco, etc.)

Directions

• Boil pasta to 'al dente' in salted water.
• Saute' 1 medium diced onion and 1 diced bell pepper in EVOO, add garlic when onions are translucent.
• Add 1-2 pounds (depends on the size of your pan and your appetite) peeled shrimp, cook until just pink, do not over-cook since they will continue to cook in the heated sauce.
• Add one jar of your favorite MARINARA sauce and add a pinch of cayenne to taste
• Heat to a simmer.
• Serve shrimp and sauce over pasta.

Add a tossed salad and warm New Orleans French bread on the side