Category Archives: fish

Creamy smoked salmon pasta with dill from whole foods

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  • 189610 ounces dried linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot , finely chopped
  • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
  • 3/4 cup half and half
  • 1 cup frozen peas
  • 1 package smoked salmon , cut into thin strips
  • 1/4 cup finely chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

 

Cod en Cocotte with tomatoes and olives from epicurious.com

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  • 2 medium Yukon Gold potatoes (12 ounces/350 g total)
  • 6 plum tomatoes, peeled, seeded, and chopped
  • 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
  • 12 small black olives, such as Niçoise, pitted
  • 1 large garlic clove, chopped
  • Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
  • 4 thyme sprigs
  • 1/4 cup (8 g) chopped parsley
  • 4 tablespoons (60 g) unsalted butter, sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
 Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.

In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.

Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.

 

Mustard-Roasted Fish from Ina

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4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.  (Serves 4)

 

Snowy Morrison’s hot smoked salmon

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  • download200g thick salmon fillets, bones removed but skin left on
  • 1 tbs dark rum
  • 1 tbs soft brown sugar
  • 1 tbs cajun spice
  • 1 tbs salt flakes
  • 1 tbs tomato sauce
  • 1 tbs low-salt soy sauce
1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

2. Wash the salmon with the rum and leave to marinate for 30 minutes

3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

4. Remove the salmon from the refrigerator and allow it to come to room temperature

5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

Salmon Cakes from the splendid table

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Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

James Peterson’s Baked Fish Fillets with Butter and Sherry

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  • 1 1/2 to 2pounds scrod fillets (or any in season, firm-fleshed, non-oily white fish)
  • Salt and pepper
  • 3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil
  • 3 tablespoons dry sherry
  • 1 tablespoon finely chopped parsley
  1. Heat the oven to 400°F. Pull any pin bones out of the fish and sprinkle the fillets with salt and pepper.
  2. Rub the bottom of a square casserole just large enough to hold the fillets in a single layer with a tablespoon of butter or olive oil. Arrange the fillets in an even layer on top.
  3. Dot the tops of the fillets with butter or sprinkle them with olive oil. Sprinkle with the sherry and parsley. Bake for about 12 minutes per inch of thickness. Check for doneness by cutting into a fillet at the thickest part to see if it’s opaque inside and pulls apart.
  4. If you have only 1 or 2 fillets, cut them into a total of 4 servings and place on hot plates. Spoon the melted butter and juices in the bottom of the pan over the fillets. Serve immediately.Serves 4.

Miso Black Cod from food52.com

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1/2 cup Asian pear juice (or apple juice)
3 tablespoons red miso
1 tablespoon honey
1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine)
3 cloves garlic
1/2 inch peeled ginger, chopped
3/4 pounds black cod

Mix all of the marinade ingredients together in a blender. Marinate the fish — I used a boneless filet — for at least 12 hours and no more than 36 hours. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar. Serves 2

Corn-and-Cod Chowder from food & wine

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This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
original

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

pan seared ahi tuna crusted

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tuna 1marinade
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp ginger garlic paste
mix together in zip lock bag
add tuna and marinate 1-24 hours, turn several times
tuna

Season tuna with salt and pepper. Roll in sesame seed and pat seeds to tuna . Put grape seed oil in cast iron pan and heat to a high temp, add tuna, cook for 2 minutes on each side and ends. Turn off heat and let tuna sit in pan for 2-3 minutes.

Serve with wasabi sauce. Mix Cream or mayo with wasabi add fish sauce, maple syrup, sambal and soy sauce.

Herb Crusted Fish, Gordon Ramsey

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4 large fillets of any good thick white fish
250 g cherry tomatoes
2 shallots
1 small bunch basil, plus extra to garnish
4-6 large slices of stale bread made into crumbs
150 g grated Parmesan
1 medium bunch parsley
500 g Jersey Royals, or other new potatoes
Small bunch mint
Butter
200 g green beans, topped
2 shallots finely sliced (to go with beans)
Olive oil
Sea salt

Place the fish fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and saute the fish for approximately 1 minute on each side, or until they are golden brown. Remove to rest on a baking tray.

In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside.
To make the salsa, chop the tomatoes in half and finely slice the shallots.

Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.

Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked
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Scrub the potatoes and cut any larger ones in half. Bring to the boil in salted water and simmer for 8-10 minutes. Drain the potatoes, slice and set aside. Heat a little butter in a pan with a spoonful of water, roughly chop the mint leaves and add to the butter/water emulsion. Add the potatoes and saute until lightly golden.

Blanch the beans in a pan of boiling salted water for 2 minutes. Saute the shallots in hot olive oil until soft. Drain the beans thoroughly and add to the shallots, saute for 2 -3 minutes
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Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.
Servings