Recipes for Superb Seafood Seasoning

Preheat oven to 350°. Butter a baking dish and sprinkle with salt, pepper, and SUPERB SEAFOOD Herbs. Place on this fillets of uniform size-a third to a half pound per person. Sprinkle another pinch of herbs on top of fillets. Bake the fish for 12 minutes for fillets of one inch; test for doneness by flaking with a fork gently at the thickest part. Top with this luscious sauce:

Fish Ingredients:
Serves four
2 lb. fresh fillets of ling cod, snapper or other firm white fish
1/2 tsp. salt
fresh ground pepper
1 tsp. SUPERB SEAFOOD Herbs

LEMONY BUTTER SAUCE with CAPERS

Sauce Ingredients:
1/2 cube sweet butter
2 tsp. flour
2 Tbsp. lemon juice boiling water or fish stock
1 Tbsp. capers
1/2 tsp. SUPERB SEAFOOD Herbs

In a small saucepan melt butter, then, still on low heat, whisk in flour, which will hardly thicken it at all. Add lemon juice, and when the sauce curdles, which it will, add boiling water or stock by spoonfuls or in a small steady stream, whisking all the while, until the sauce sets and becomes smooth and homogeneous. This requires a steady hand but is essentially foolproof. The sauce should now be smooth and pale yellow, but stop adding liquid when it's still a bit too thick, as the fish will yield juices in baking which you want to add back to the sauce just before you serve it.

At this point, add capers with a bit of their vinegar, SUPERB SEAFOOD Herbs and salt and pepper to taste. Keep pot on very low heat or water bath until the fish is ready, whisk in fish juices and serve with the fillets, garnished with fresh parsley. The perfect side dishes are a steamed vegetable and new potatoes.

Start by mixing well:
2 Tbsp. Honey
2 Tbsp. Dijon-style mustard
2 large cloves garlic, pressed or minced very fine
1/2 cup rice wine or apple cider vinegar or your other favorite pale vinegar
1 Tbsp. Balsamic vinegar, adds depth but not too much color
2 tsp. soy sauce
1-2 tsp. SUPERB SEAFOOD herbs
Several grinds of fresh black pepper

Whisk or shake until well mixed and emulsified (the mustard does this)
Add while whisking: 1 cup of extra virgin olive oil.
Allow to sit for a half hour to steep and set flavors; taste for salt and balance.

Food Safety regulations for salad dressings and other bottled sauces require a high level of acidity to retard spoilage, resulting in sauces on the sour side. At home you can balance your salad dressings to suit your taste and the meal they will accompany: for example, more sugar (or honey) allows more acid and less oil, if you are watching fats. Mustard is an emulsifier allowing the ingredients to stay combined, if you incorporate it first, and it provides a tasty, salty base. Fresh garlic (never dried) adds sweetness and depth to any salad dressing.

For VARIATIONS on the basic dressing:
Substitute 1/2 cup buttermilk instead of olive oil for a creamy, low fat dressing
Mash 1/4 cup blue cheese into the buttermilk for a creamy tasty sauce
Use Walnut oil if you are making a salad with toasted walnuts
Substitute a sweet-hot mustard such as Mendocino Mustard for the Dijonnaise
For a cole slaw dressing, add ½ cup mayonnaise and fresh or dried dill, 2 Tablespoons of Peanut Butter and fresh pressed peanut oil make an Asian flavor

Try this:
One large bunch of fresh organic Kale, stems removed, washed and drained
One Tbsp. Olive oil and One Tbsp. butter , melted in a large sauté pan
Toss the kale in the melted oil.
Add a large clove of minced garlic and
1 Tbsp. SUPERB SEAFOOD herbs.
Add 1 Tbsp. Balsamic Vinegar and
1 Tbsp Soya

Stir until the greens are wilted and hot, about 3 minutes. Chop them coarsely and serve.
Beet greens are wonderful like this as well, use as a bed for roasted beets.