Summer seafood recipes

Add Extra Flavor
With Pernod

For an interesting twist on your summer dinner menu, try these seafood recipes. Each of these recipes features Pernod, a French anise-based liquor brings an air of European chic to any meal.

With Pernod, you can effortlessly adds subtle herb flavor to fish, chicken and vegetables. Pernod doubles as both the perfect addition to a cocktail and a great way to add a little flair and flavor to dinner parties. Seafood is delicious and healthy too!

Sea scallops brochette


Sea scallops brochette with Pernod sauce

Ingredients

  • 16 sea scallops
  • 2 tablespoons Pernod
  • 4 rosemary stems
  • 1 tablespoon olive oil
  • 8 tablespoons light sour cream
  • salt and pepper

Directions

1. Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
2. Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem.
3. Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side. Add salt and pepper and set them aside in a dish. (Keep the dish hot.)
4. Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
5. Serve Pernod sauce with the sea scallops.

Yields 4 servings.

Halibut with shallot butter

Halibut with shallot butter sauce

Ingredients

  • 1 pint fish stock
  • 4 oz unsalted butter, cut into small pieces
  • 4 halibut steaks, about 6 oz each
  • 1 tablespoon Pernod
  • 4 shallots, chopped finely
  • Salt and pepper
  • 4 fl oz white wine
  • 1 tablespoon white wine vinegar

Directions

1. Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
2. Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly.
3. Add the Pernod, salt and pepper, and a tablespoon of fish cooking liquid.
4. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

Yields 4 servings.

Far East fruit salad


Far East fruit salad

Ingredients

  • 2 star fruit
  • 2 tablespoons fresh lime juice
  • 8 oz. (250g) lychees
  • 2 tablespoons caster sugar
  • 8 kumquats
  • 1 tablespoon Pernod
  • 2 kiwi fruit
  • 1 mango

Directions

1. Trim along the lengths of all the points on the star fruit, slice thinly and remove any pips with the point of a knife. Peel and stone the lychees. Slice the kumquats. Peel and slice the kiwi fruit. Peel, stone and chop the mango.
2. Mix together all the fruits in a bowl. Sprinkle over the lime juice, sugar and Pernod and stir well. Chill for at least 1 hour before serving.

Yields 4 servings.

Seafood recipes

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