Let’s go fishing

Summer just wouldn’t be the same without some fresh fish and seafood cooked up on your home grill. And the Scottos have some secrets to share from the kitchen of their New York restaurant, Fresco. Marion, John, Rosanna, Anthony and Elaina demonstrate some of their seafood delights on “Today.” Check out their recipes below.

WATERMELON AND RED ONION SALAD WITH WATERCRESS AND MUSCAT VINAIGRETTE
Servings:

(serves 6)

Ingredients

    • 3 bunches watercress
    • 2 each red onions, sliced paper thin
    • 2 ounces Muscat or white balsamic vinegar
    • salt to taste
    • cracked black pepper to taste
    • 4 ounces extra virgin olive oil
    • 5 cups seedless or seeded red and yellow watermelon

Preparation

Baking Directions:

GRILLED SALMON WITH WHITE BEAN, SUN DRIED TOMATO AND SPINACH SALAD
Servings:

(serves 6)

Ingredients

  • Salmon:

    • 6 each 1-inch thick salmon fillet approximately 8 ounces each, skinless and bones removed
  • Marinade for Salmon:

    • 1/3 cup extra virgin olive oil
    • salt and pepper to taste
    • juice of 1 each fresh lemon
    • juice of 1 each fresh orange
    • 2 tablespoons fresh chopped basil
  • Spinach salad, cannellini bean and sun dried tomato salad with balsamic vinaigrette:

    • 2 pounds cleaned baby spinach
    • 2 cups cooked cannellini beans
    • 1/2 cup thinly sliced sun dried tomato
    • 1 each roasted red pepper, cut into thin strips
    • 1 each roasted yellow pepper, cut into thin strips
  • Balsamic Vinaigrette:

    • 1/2 cup balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 2 cups extra virgin olive oil
    • 2 each minced shallots
    • salt and pepper to taste
    • 3 tablespoons each chopped parsley and fresh basil

Preparation

Baking Directions:

GRILLED WHOLE BRONZINO
Servings:

(serves 4-6)

Ingredients

    • 2 each 2 1/2 to 3 1/2-pound Bronzino Red Wild Striped Bass or Red Snapper gutted and scaled by fish monger
  • Grilling Marinade:

    • 2 garlic cloves crushed, rough chopped
    • 4-5 tablespoons extra virgin olive oil
    • 1 tablespoon rough chopped fresh thyme
    • 1 tablespoon rough chopped fresh rosemary
    • salt and cracked pepper to season

Preparation

Baking Directions:

GRILLED LOBSTER AND SUMMER SWEET CORN
Servings:

(serves 6)

Ingredients

    • 6 1 1/2-pound lobsters
    • 3/4 cup coarse sea salt
    • 1/2 pound unsalted butter gently melted
    • 1/3 cup extra virgin olive oil
    • salt and pepper to taste
    • 6 each partially shucked corn on the cob

Preparation

Baking Directions:

GRILLED MARINATED SHRIMP WITH BALSAMIC GLAZE, ARUGULA, CHERRY TOMATOES, ZUCCHINI AND SUMMER SQUASH
Servings:

(serves 6)

Ingredients

  • Marinate Shrimp:

    • 3 pounds large shrimp (about 48) peeled and deveined, leaving the tail intact
    • 2 cloves garlic minced
    • 1 tablespoon lemon juice
    • 1 teaspoon dry oregano
    • 1/3 cup extra virgin olive oil
    • salt and pepper to taste
    • 1 tablespoon chopped fresh rosemary and thyme
  • Balsamic Glaze:

    • 1 cup excellent quality balsamic vinegar
  • Arugula, Cherry Tomatoes, Zucchini and Summer Squash:

    • 1 1/2 pounds cleaned arugula lettuce
    • 1 quart multi colored sweet cherry tomatoes (any variety)
    • 1/2 red onion cut into small dice
    • 1 clove finely minced garlic
    • 4 each zucchini and yellow squash sliced lengthwise and grilled, then cut into 1/2-inch bias strips

Preparation

Baking Directions:

PEACH UPSIDE DOWN CAKE

Ingredients

    • 8 peaches peeled, pitted and sliced
    • 1/2 cup butter
    • 3/4 cup brown sugar
    • 1 cup butter
    • 2 cups sugar
    • 4 eggs
    • 4 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups sour cream
    • 2 teaspoons almond extract

Preparation

Baking Directions:

All recipes provided by Fresco by Scotto Restaurant. Copyright 2003. All rights reserved.

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