Tag Archives: seafood

Recipe: “Longboat Key” Snapper with Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc, Sweet Potato Planks & Sautéed Haricots Verts by Michael’s on East (Sarasota, FL)

Posted on July 2, 2017 by Fred Bollaci

  Photo and recipe courtesy of Michael’s on East. The Colony Restaurant’s Famous Snapper Colony was a celebrated dish at the Colony on Longboat Key, which was founded my Murf Klauber, father of Michael of Michael’s on East. Longboat Key … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , , , | Comments Off on Recipe: “Longboat Key” Snapper with Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc, Sweet Potato Planks & Sautéed Haricots Verts by Michael’s on East (Sarasota, FL)

Recipe: Noah’s Local Seafood Bouillabaisse with Saffron Broth by Chef Noah Schwartz (Noah’s, Greenport, Long Island, NY)

Posted on June 10, 2017 by Fred Bollaci

  Recipe courtesy of Chef Noah Schwartz Serves 4   Ingredients: 1 large yellow onion, julienned 2 bulbs fennel, julienned 3 cloves garlic, sliced thinly 16 oz. fish stock or clam juice 1 cup white wine 1 pinch saffron 1 … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , | Comments Off on Recipe: Noah’s Local Seafood Bouillabaisse with Saffron Broth by Chef Noah Schwartz (Noah’s, Greenport, Long Island, NY)

Recipe: Barramundi with Artichoke-New Potato-Basil Nage, Provencal Condiment, Fried Anchovy, & Lemon Aioli by Chef Zach Bell of Addison Reserve Country Club, Delray Beach, FL

Posted on June 3, 2017 by Fred Bollaci

Yield: 8 Servings INGREDIENTS: Provencal Condiment 4 roma tomatoes, peeled and diced 4 shallots, minced ¼ cup chopped niçoise olives salt and pepper Aioli ¼ cup fresh Meyer lemon juice 3 egg yolks ½ teaspoon Piment d’Espelette ¾ cup canola … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , | Comments Off on Recipe: Barramundi with Artichoke-New Potato-Basil Nage, Provencal Condiment, Fried Anchovy, & Lemon Aioli by Chef Zach Bell of Addison Reserve Country Club, Delray Beach, FL

Recipe: La Grenouille’s “Salmon en Papilotte” (Baked in Parchment), New York, NY

Posted on May 2, 2017 by Fred Bollaci

La Grenouille’s Salmon en Papilotte, courtesy of La Grenouille, NY Courtesy of La Grenouille Ingredients: Serves 4 4 -5 oz fillets of red snapper, skin/bones removed 1 medium bulb fennel, sliced thin, green fronds removed and reserved 1 cup fava … Continue reading →

Posted in Fred Bollaci on Dining | Tagged , , , , , , | Comments Off on Recipe: La Grenouille’s “Salmon en Papilotte” (Baked in Parchment), New York, NY

Recipe: Zuppa di Pesce (Traditional Fish Stew) from Platinum Palate, Donatello, Tampa’s Finest Italian Restaurant Since 1984!

Posted on July 10, 2016 by Fred Bollaci

  Courtesy of Donatello Restaurant Donatello’s Zuppa di Pesce (Traditional Fish Stew) Every Italian who grew up near the sea shore, whether on the Adriatic or Tyrrhenian (Mediterranean) side of Italy, or one of its islands (Sicily, Sardinia, etc), has … Continue reading →

Posted in Entrees, Florida Golden Palate Partners, Platinum Palate Partners | Tagged , , , , , , , , , , , , , , , , , | Comments Off on Recipe: Zuppa di Pesce (Traditional Fish Stew) from Platinum Palate, Donatello, Tampa’s Finest Italian Restaurant Since 1984!