Featured Healthy Recipes from Participating Chefs
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Recipe by Jeremy Anderson, Executive Chef at Elliott's Oyster House.

Macadamia Nut Crusted Red Snapper with
Papaya Cous Cous Salad and Sweet Plum Chili sauce
Yield 4 servings

4 each Macadamia Nut Crusted Red Snapper Prep (sub recipe below)
2 cups Papaya & Walla Walla Onion Cous Cous Salad (sub recipe below)
½ cup Broken Citrus Chili Vinaigrette (sub recipe below)
½ cup Mango Pineapple Salsa (sub recipe below)

Instructions:

To cook, place canola oil in a sauté pan and heat over medium. Place the fish in the oil when hot and cook both sides to golden. The fish should cook to an internal temperature of 130 degrees. Place on a paper towel after cooking to remove excess oil.

To Plate, place ½ cup of the chilled cous cous salad on the center of a serving plate. Ladle the vinaigrette around the salad. Place the cooked snapper on top of the salad and top with the Mango pineapple salsa. Garnish with extreme bias cut green onions and serve.

Macadamia Nut Crusted Red Snapper Prep
Yield 4 servings

4 each Red snapper filet, boneless skinless filet (4 ounce weight)
4 cups Macadamia nut crust (sub recipe below)
1-cup Egg wash (sub recipe below)
1-cup Flour

Instructions:

1. To bread fish you will want to lightly season and flour the fish and then dust off excess.
   
2. Dip the floured fish into an egg wash (1 egg mixed with ½ cup of milk) then bread it in the macadamia nut bread crumbs. Reserve for cooking.

Macadamia Nut Crust
Yield 4 cups

3 cups Macadamia nuts toasted and crushed
1 cup Panko Japanese bread crumbs

Instructions:

1. Combine all ingredients and mix well.

¼ tsp. Crushed red pepper flakes
½ tsp. Ginger (fresh peeled and minced)
½ tsp. Garlic (fresh peeled and minced)
1 tbsp Sugar
¼ cup Rice wine vinegar
¼ cup Lime juice
¼ cup Fish sauce
¼ tsp. Black pepper
½ cup Salad oil
¼ cup Blood orange puree or fresh squeezed

Instructions:

Papaya & Walla Walla Onion Cous Cous Salad
Yield 2 ¼ cups

2 cups Cooked whole grain cous cous
1 each Papaya peeled seeded and diced
3 oz. Walla Walla or Sweet onion grilled and diced
½ tsp Garlic minced
1 tbsp Limejuice fresh squeezed
½ tsp Crushed red chili pepper flakes
1 tsp Kosher salt and pepper

Instructions:
Combine all ingredients and mix well. Let rest for at least 1 hour to combine flavors.

Mango Pineapple Salsa
Yield 2 ¼ cups

1 cup Pineapple diced
1 cup Mango diced
1 tbsp Limejuice fresh squeezed
1 tbsp Cilantro minced

Instructions:
Combine all ingredients and mix well. Let rest for at least 1 hour to combine flavors.

Recipes by Ray's Boathouse Restaurant, Cafe & Catering

Sea Salt Prawns with Sautéed Rainbow Chard
Serves 4

1-1/2 pounds prawns, peeled and deveined (about 36-40 prawns)
3 tablespoons olive oil
1 tablespoon sea salt
2 lemons, cut in half

In a large sauté pan over medium-high heat, add olive oil and heat until smoking. Add prawns and sea salt. Sauté until the the meat is white with no translucency in the center. Squeeze the juice from lemons into the pan and toss.

Divide chard onto four serving plates. Top with prawns and drizzle with pan juices. Serve immediately.

Sautéed Rainbow Chard

1 large bunch rainbow chard, stems removed
3 cloves garlic, chopped
2 tablespoons olive oil
Kosher salt to taste
Black pepper to taste

Chop the leaves into bite-sized pieces. In a large saute pan, heat olive oil over medium-high heat. Add garlic and sauté until it begins to brown, about 1 to 2 minutes. Add the chard leaves and, using tongs, quickly toss to mix well. Reduce heat and cook until leaves are slightly wilted, about 1 to 2 minutes.

Seared Alaskan Weathervane Scallops
with Fennel, Swiss Chard, Artichokes and Black Olive Butter
Serves 4

2 tablespoons olive oil
4 high quality Italian artichokes, quartered
1 bulb fennel, julienned
3 leaves Swiss chard, veined and cut into 1x3 inch strips

pinch kosher salt
pinch freshly ground black pepper
1/4 cup flour
20 each U-10 size scallops
2 tablespoons butter
4 tablespoons olive butter (recipe follows)

Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the artichokes and fennel and sauté until just tender. Add the Swiss chard and toss once or twice. Remove this mixture to your serving plate and keep warm.

In a small bowl, combine salt, pepper and flour. Lightly dredge scallops with flour. Heat the butter in a large nonstick sauté pan over medium-high heat taking care not to let it burn. Add the scallops, seasoned side down, and sear until a crust forms, 2 to 3 minutes. Turn scallops over to the other side and cook for another 1-2 minutes. Add the olive butter and swirl the pan just to melt the butter. Place the scallops on top of the vegetable mixture and pour the melted olive butter over the scallops.

Black Olive Butter

8 ounces salted butter
3 ounces dry cured black olives, pitted and chopped

Let the butter come to room temperature. Using a small mixer or a mixing bowl and sturdy whisk, evenly combine the butter and olives.

Ray’s Signature Dungeness Crab Cakes
Serves 4 as a main course, 6 to 8 as an appetizer

1 pound Dungeness crab meat, fresh or frozen
1-1/2 cups panko bread crumbs
3 tablespoons diced red bell pepper
3 tablespoons diced shallots
3 tablespoons chopped parsley
3 tablespoons fresh lemon juice
1 tablespoon dry sherry
1/4 cup heavy cream
1 whole egg
Pinch salt
Pinch ground white pepper
Dash Tabasco
Pinch celery salt
1/2 teaspoon paprika
4 tablespoons clarified butter or oil for pan-frying

Thaw crabmeat if frozen. Gently squeeze crabmeat to remove excess moisture, breaking up any larger pieces.

In a large bowl, mix together 3/4 cup of panko (reserving the remaining 3/4 cup for coating), bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika. Combine thoroughly to make a batter. Add crabmeat and mix well. Divide mixture into 8 (or 12) balls. Using hands, form patties and coat with the remaining panko.

In a large skillet or nonstick pan, heat clarified butter or oil over medium-high heat until it begins to smoke. Reduce heat to medium and add crab cakes. Sear or until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side. Add more butter or oil as needed to the pan to prevent crab cakes from sticking.

Recipes by Chef Ludger Szmania

Yellow Tomato Gazpacho
Serves: 4

3 ea. Large Yellow Tomatoes (approx. 1.5-2lbs.), rinsed, stem out.
½ ea. English Cucumber
1 small Green Pepper, cleaned and seeded
1 small Red Pepper, cleaned and seeded
1 T. Onion, chopped fine
Dash Garlic, chopped fine
2 T. Extra Virgin Olive Oil
2 T. Red Wine Vinegar
2 T. Parsley, chopped
Salt & Pepper
Croutons

METHOD:

STEP ONE:
In your food processor, blend the Tomatoes; season with Salt, Pepper, half the onions and garlic. Chop mixture until very soupy. Remove and chill.

STEP TWO:
Coarsely chop the cucumber, Peppers, rest of Onions and Garlic in the food processor. Don’t chop too finely, this will be your garnish! Season with Olive Oil, Vinegar, Salt and Pepper.

PRESENTATION:
Spoon the Yellow Tomato Gazpacho into a soup bowl and place the chopped cucumber/pepper salsa in the center as garnish. Serve with grilled Prawns or Shrimp meat.

Prawn Salad Roll with Chili Dipping Sauce
Serves 4 – if one roll per person

1 pkg. Sheets of Rice Paper
8 ea. Prawns – 16/20’s, cooked and peeled, all shells removed
1 T. Cucumber, fine Julienne
1 T. Jicama, fine Julienne
4 ea. Green Onion
4 ea. Radishes, fine Julienne
a few leaves Green Salad
1 C. Bean Sprouts (optional)

DIPPING SAUCE:
¼ C. Fish Sauce
¼ C. Vinegar
Chili Paste, to taste
Sugar, to taste
½ C. Water

METHOD:
Moisten rice paper and keep between wet paper towels. Place Prawns and small amounts of vegetables in center, two Prawns (shells removed) and wrap everything up carefully by folding the sides toward the center and then rolling it as tied as the fragile wrapper allows. The rice paper will hold together because it is sticky like fresh dough when moist.

Dip and enjoy.