We're delighted to announce that I Love Blue Sea has joined Vital Choice. We share the same passion for health and vitality, and we offer you easy access to an even wider variety of premium seafood that is among the purest and most nutritious available. Please accept our offer of a 10% discount on your first order. Simply use code ILOVEVC at checkout. Welcome to the Vital Choice family.
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist. They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice. Limited quantities are available.
Preheat the oven to 500˚F. Have ready four individual ovenproof gratin dishes or one big one, large enough to cook the prawns in one layer.
Divide the garlic among the four dishes.
Sprinkle dish each with parsley, one bay leaf, one dried red chili pepper sliced in half; 1/2 minced serrano, and 1/8 to 1/4 inch of olive oil. Sprinkle each gratin dish with salt. Put the gratin dishes in the oven and cook until the oil is sizzling hot and the garlic is just starting to color, about 10 minutes.
Add the prawns. Return to the oven and cook 5 minutes or so, just until the prawns are bright pink and cooked heated through. Serve hot.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.