Category Archives: fish

Herb-Roasted Fish, In Garten

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8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg

Preheat the oven to 400 degrees.

Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Salmon en Croute, Laura Calder

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1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees

Cut the tips off the asparagus. Reserve the stems and the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. 

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top. 

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. 

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

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1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste

fish tacos by bobby flay

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bobby_flay_fish_taco
Fish
3 8-ounce fillets red snapper or mahi mahi
Canola oil
Salt and freshly ground black pepper
¼ cup basil vinaigrette (from above)
Eight 6-inch flour or corn tortillas
Cilantro leaves

1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the basil vinaigrette, let cool slightly and flake into large pieces using a fork.
2. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. Place the tortillas on a flat surface fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves…fold and eat.

Divide the fish among the tortillas and garnish with any or all of the garnishes.
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Red Cabbage Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
½ cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve ¼ cup of the dressing for the fish.
2. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat, season with salt and pepper. Add more dressing if needed.


Tomatillo-Avocado Relish
2 large tomatillo, husked and rinsed and diced
1 ripe Hass avocado, halved, pitted and diced
1or 2 jalapeno or serrano, finely diced (depending on how spicy you like it)
Juice of 2 fresh limes
Extra virgin olive oil
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the tomatillo, avocado and jalapeno in a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes before serving.

Smoked Tomato Salsa Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped Mexican oregano
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup sour cream or crème fraiche

1. Put the vinegar and chipotle puree in a food process and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth, season with salt and pepper.
2. Put the sour cream in a medium bowl, add the salsa and stir to combine.

Chipotle-Rubbed Salmon Tacos

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sal taco
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
1 cup finely shredded cabbage

  • Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  • Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  • Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

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    Israeli Couscous and Tuna Salad, Ina Garten

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    2 cups Israeli couscous (10 to 12 ounces)
    2 (7-ounce) cans or jars Italian tuna, drained and flaked
    2 teaspoons grated lemon zest (2 lemons)
    1/4 cup freshly squeezed lemon juice
    1/2 cup good olive oil
    3 tablespoons capers, drained
    1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
    1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
    2 teaspoons minced garlic (2 cloves)
    Kosher salt and freshly ground black pepper
    1 cup chopped scallions (6-8 scallions)
    1/4 cup julienned fresh basil leaves, lightly packed
    Juice of 1/2 lemon

    Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.

    Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature

    Lettuce-wrapped Halibut with Dill Cream – Laura Calder

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    Radishes and peas

    • 2 tablespoons butter
    • 2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
    • 2 cups freshly shelled peas
    • 1 pinch Salt and pepper
    • 2 green onions, thinly sliced
    • handful of chopped fresh dill

    Fish and Sauce

    • 8 large Boston lettuce leaves
    • Salt and pepper
    • 4 fillets halibut, about 4 ounces/110 g each
    • 3 stalks dill, chopped
    • 1 shallot
    • 1/2 clove garlic
    • 1/2 cup white wine
    • 1 1/4 cups chicken stock
    • 1 1/4 cups cream
    • 2 tablespoons butter
    • Salt and pepper
    • Lemon juice, to taste
    • pinch dill sprigs for garnish

    Radishes and peas

    1. Melt the butter in a sauté pan and gently cook the radishes until half cooked. Add the peas with 1/4 cup/60 ml water. Continue cooking until the peas and radishes are tender Season, and scatter over the green onions and dill.

    Fish and Sauce

    1. For the fish bundles: Lay the lettuce leaves in a sauté pan of boiling salted water for a few seconds. Remove, and immediately plunge in an ice bath. Lay flat on tea towels to drain, gently patting them dry. Remove the ribs, so you have strips of lettuce. Lay a few leaves on a board, slightly overlapping. Lay a fish fillet on top. Season, and neatly fold the lettuce leaves over to make a neat package, with the end of the fish visible out the ends. Make the other three bundles. If you’re not cooking until much later, wrap and refrigerate. Otherwise, just set them aside.
    2. For the sauce: Put the dill stalks, shallot, garlic, wine, and stock in a saucepan. Boil to reduce by three-quarters. Strain, and return to a clean saucepan. Add the cream and simmer to sauce consistency, about 5 minutes. Remove from the heat. Whisk in the butter a piece at a time. Taste, and season with salt, pepper, and lemon juice, if needed.
    3. Lay the fish bundles in a bamboo steamer over a saucepan of 2-inches/5 cm boiling water. Steam until the fish is just cooked, about 10 minutes. Serve with the sauce (passed in a sauceboat). A bed of radishes and peas is the perfect accompaniment.
    4. For the plate: Enjoy a piece of fish and a tumble of radishes and peas side by side on a plate.

    Tuna noodle cassserole – Blake

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    1½ small onions; divided use
    2 large carrots; chopped fine
    3 sticks celery; strings removed, chopped fine
    2 12-oz-cans tuna
    1 qt milk 12 oz mushrooms;
    sliced 8-9 oz egg noodles; or your choice of pasta
    ½ cup panko or crushed potato chips
    salt,
    pepper,
    flour,
    butter

    Slice the mushrooms and mince half of the onion. Start the onion in some butter and get it almost to the point of carmelization then dump in the mushrooms. Sauté over medium-high heat until substantially reduced in volume. (I did this a day or so before doing the final recipe so haven’t tried to incorporate it into the timeline.) Dice the whole onion and prepare the carrots and celery. Warm the milk or let it come to room temperature. Steam the carrots and celery and, meanwhile, sauté the onion in lots of butter or olive oil. When the onion is translucent, add about 1/3 cup of flour and stir it for a while. Add the milk and bring to a boil then cut it back to med low heat. Add the mushroom mixture and stir. Taste for salt and pepper. If it doesn’t thicken enough, mix some olive oil and flour and add enough to get it thickened properly. Add the carrots and celery. Have the noodles about halfway cooked and add them and the tuna and mix thoroughly. Pour into a 9×13 pan and cover with the panko or chips. Put into a 375ºF (190ºC) oven for about twenty minutes.

    Salmon with Brown Sugar and Mustard Glaze Bobby Flay

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    Salmon:
    3 tablespoons light brown sugar
    1 tablespoon honey
    2 tablespoons butter
    1/4 cup Dijon mustard
    2 tablespoons soy sauce
    2 tablespoons olive oil
    1 tablespoon finely grated ginger
    Vegetable oil
    Salt and freshly ground black pepper
    8 salmon fillets, 6 ounces each

    On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

    Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes

    Sea Bass Piccata

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    1.5 lbs sea bass or similar fish
    1 garlic clove, minced
    1/2 c. dry white wine
    3 tbsp lemon juice
    2 tbsp capers, drained
    1 tbsp olive oin
    1/2 c. parmesan cheese, grated

    In a small non-stick frying pan, stir-fry garlic over med heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil uncovered over high heat until reduced to 1/2 cup. Rub serving size pieces of fish with oil, sprinkle with salt and pepper and broil about 3 inches from heat for about 3 minute. Turn fish over sprinkle with cheese, and broil until opaque but still moist looking in the center of the thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.

    Serves 4.