Seafood Frangelico

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Posted: Monday, July 8, 2013 11:28 am | Updated: 2:40 pm, Wed Sep 11, 2013.


8oz filet of Sea Bass (or any white fish)

6 White Tiger Shrimp (or any large shrimp)

12 PEI Mussels

2 Tbsp Chopped Shallots

½ Tbsp Chopped Garlic

Sol’s Seasoning Mix: Salt, Pepper, Garlic Powder, Onion Powder

Seafood Stock*

2 Tbsp Whole Butter

Pinch Fresh Chopped Parsley

2 Pinches Fresh Chopped Cilantro

½ Cup of Halved Grape Tomatoes

1oz of Frangelico

1oz of Dry Vermouth

Toasted Hazelnuts Optional

*Seafood Stock:

Assorted Seafood (for example: fish, shrimp, clams, mussels, lobster)

Fresh Herbs – Thyme, Cilantro, Parsley

Roughly Chopped Vegetables – Carrots, Onions, Celery, Garlic

Dress with a small amount of Salt and Pepper and a liberal dash of Extra Virgin Olive Oil

Roast above until golden brown and then throw in large pot half filled with water and boil until reduced and then drain into separate container


1. Season fish with Chef Sol’s Seasoning Mix and sear at high heat on one side until golden brown

2. Flip fish over and add garlic and shallots to pan and cook for a minute

3. Add shrimp and mussels

4. Deglaze the pan with Frangelico and Dry Vermouth and let the alcohol cook off

5. Add seafood stock and simmer

6. Add parsley, cilantro and a touch of heavy cream

7. Add butter and reduce

8. Add tomatoes and serve with a garnish of toasted hazelnuts (optional)


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