Now, refrigerator-raiding one-offs like shakshuka baked with Danish feta have given way to a growing menu of what Ross describes as "Akino's passion for soul food with southern Italian nuances," like biscuits with sausage gravy spiced up with guanciale.. At the start of the pandemic, West and Ross called on the Copper Door's housekeepers to help keep up with growing demand from locals hovering around a takeout-only window.
Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt..
Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).Serve with the red-pepper sauce.. Notes.Fish Alternatives Feel free to use only one or two types of the fish and shellfish listed.
Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna, or mahimahi..A full-bodied, expansive wine such as a California Chardonnay is ideal with the meaty, flavorful shrimp, scallops, and salmon.
For the roasted red peppers and garlic, it's best to choose one that's not oaky..
Originally appeared: June 2013.Credit: Bobby Fisher.4. cilantro stems plus 1/2 cup fresh cilantro leaves.
thinly sliced serrano chile.1. large garlic clove, grated.
Tahini Salad (recipe follows) and flatbread, for serving.Preheat oven to 400°F with oven racks in middle and top positions.
(Editor: Basic Smart Plugs)