Archive for ‘Fish’

June 21, 2014

Crispy Baked Fish Sticks + Taragon Tartar Sauce

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Trial and error fish sticks. This is what happens when I ask R what he wants for dinner. He even called after me as I was heading towards the kitchen with: “make ’em taste just like those frozen ones I had when I was little!” Aaaarrre you kidding me?

FISH STICKS

  • 4 large fillets of white flaky fish, cut in even long strips (like cod or pollock)
  • 2 eggs, beaten until frothy
  • 1 cup all purpose flour
  • ~2 tsp garlic salt
  • 1/4 cup parmesan cheese
  • 1 tsp dried parsley
  • 1 cup panko bread crumbs
  • olive oil

Preheat oven to 450F. Line baking sheet with aluminum foil and generously oil/butter. Place AP flour and salt in one bowl, eggs in another, and panko, parsley, and parmesan cheese in another. Pat fish dry. Dredge in flour, shaking off excess, then eggs, letting the excess drip back into the bowl, and finally the panko mixture, pressing it into the fish. Space fish evenly on baking sheet. Drizzle with oil. Bake 15-20 min or until golden brown and cooked through (test by cutting the largest piece in half. It should flake easily.)

TARTAR SAUCE

  • 1/2 cup mayo
  • 1/2 tsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • 1 dash white wine vinegar
  • 2-3 slices of dill pickle, minced
  • 1-2 tsp dried tarragon

Combine in a small bowl. Adjust to taste.

R likes them with ketchup. Another blasphemy. (I tried it later. It’s actually pretty tasty.) I’d like to think this is the improved version of frozen fish sticks. Fresh, tender fish, light and crispy panko breading. Took 30 minutes to make! Including bake time!

Happy eats.

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February 14, 2014

Whole Roasted Dorade + Fennel and Grapefruit Salad

 

Happy Valentine’s Day! (Is fish becoming a tradition for us now??)

roasted dorade

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INGREDIENTS:

  • 2 lb whole dorade, de-boned, head tail on (branzino works, too)
  • 1 large grapefruit, supreme
  • 2 small/1 large fennel bulb
  • 2 small meyer lemons, sliced thin
  • olive oil
  • 4-5 cloves of garlic
  • 4 small bay leaves
  • 1 bunch of fresh parsley
  • salt
  • black pepper

 

INSTRUCTIONS:

  1. Head medium frying pan over medium high heat. Add a drizzle of olive oil. Swirl. Add lemon slices. Brown each side, 2-3 min. Salt. Set aside. *according to Gordan Ramsay, caramelizing the lemon before baking does something something. I don’t know, honestly. But it looks better, tastes good.
  2. Rinse fish and pat dry. Rub with olive oil inside and out. Salt/pepper generously inside and out. set aside.
  3. Cut off fronds of fennel. Slice bulb very thin (a mandolin is handy). Place in bowl and drizzle lightly with olive oil. Salt and toss.
  4. Take fronds and roughly chop stems into large 3-4 inch long pieces. May need to half lengthwise to flatten the thicker stems out. Grab a handful of the fronds and stuff fish. Take left overs and the stems and spread out over a greased aluminum lined baking pan.
  5. PREHEAT OVEN 400F
  6. Supreme your grapefruit. Slice each wedge in half, long wise (making thinner slices). Add slices to fennel. Set salad aside.
  7. Scrape off remaining flesh/juice from peel over the insides of your fish.
  8. Roughly chop parsley, stuff a small handful into the fish along with the fennel fronds. Add the rest to the baking pan, spread evenly.
  9. Add one layer of caramelized lemon inside fish, add one layer of on top of the greens in the baking pan.
  10. Smash garlic cloves, peel, add 3-4 pieces inside fish, toss the rest on the greens in the baking pan. (you can halve the cloves if too thick)
  11. Drizzle baking pan greens with a bit more olive oil.
  12. Lay bay leaves inside the fish. Drizzle inside of fish with a bit more olive oil, salt, close up fish. Top fish with one more layer of lemon slices. Place fish in baking pan, right over the lemons.
  13. Put in middle rack of oven 25-30 minutes or until center flesh falls easily off the bone with a gentle prod of your fork.
  14. Serve with fennel/grapefruit salad.

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December 3, 2013

Monkish à la Meunière + Celery Root Mash + Roasted Baby Carrots

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I have recently discovered monkfish. White, tender flesh. Almost lobster-like. Versatile and mild flavor. It is a very ugly fish, but damn, it tastes good. 

PAN SEARED FISH à la Meunière

INGREDIENTS: 

  • 6 oz monkish fillets
  • lemon
  • flour
  • clarified butter*
  • unsalted butter (always buy unsalted)
  • salt
  • parsley

*over low heat, melt butter (cut in 1 inch blocks) until fully melted. Stir. Continue heating until it begins to bubble and foam. Once it stops foaming, turn off heat and strain over cheesecloth. Do this in bulk. Keep left overs in fridge for several months!

INSTRUCTIONS:

  1. Trim off any grey/ugly membranes from fish. Slice filets into even size pieces to allow for even cooking. 5×3, and about 2 inches thick is good.
  2. Optional: soak fish in milk ~ 30 min. Helps the browning process.
  3. Pat fish dry. Salt generously. Dredge fish in thin coat of flour.
  4. Heat frying pan over medium high heat, add a few tablespoons of clarified butter. Pan fry fish until brown on one side (white/cooked portion will creep up to past halfway the thickness). DO NOT push/nudge/peek under fish until it’s half way cooked! Once ready, it WILL release from the pan.
  5. Flip and brown other side for a few minutes until cooked through. Remember: cooked fish flakes. If it’s transparent and chewy, it’s still raw. (which is OK in some cases, like for salmon it is ok to have a slightly pink center.)
  6. IF YOU HAVE A PARTICULARLY THICK CUT: after the first side is done (white/cooked portion creeped up past half way the thickness of the fish), place in a 400F oven until no longer transparent. THEN pull the pan back out and flip the fish over to let it “kiss” the other side. once that browns, serve. MAKE SURE you have an OVEN PROOF pan before trying this.
  7. Set fish aside. Add another pat of regular unsalted butter (mmmm butter) and some fresh herbs of your choice, then a squeeze of lemon. Once melted, pour over fish.

CELERY ROOT MASH

  • 1 part celery root, cut in 1/2 inch pieces
  • 2 parts russet potatoes (for a creamier mash) cut in 1 inch pieces
  • butter
  • milk
  • salt
  • herbs: chive, or parsley, or rosemary, what have you.

Put celery root pieces in a large pot. Bring to a boil, let it boil for about 5 minutes. Add potatoes. Boil another 20 minutes or until fork tender. Turn off heat. Strain. Put potatoes back in pot and turn heat back on medium. Let the liquid dry up. Mash. Add butter and milk to taste/consistency of preference.  Salt and season. You will always need more salt than you think… Potatoes always take a lot of salting.

ROASTED BABY CARROTS

Preheat oven to 420 F. Shave off skin of carrots, if you have little baby carrots, roast them whole. If you have larger ones, cut them in long diagonals. Toss in olive oil, salt, black pepper. Optional: a bit of curry powder, or a pinch of brown sugar, whatever you’d like to mix it up. Spread out on lined and greased baking pan. Roast for 20 minutes or until just charring at the ends.

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September 3, 2012

Tuna Salmon Fish Sandwich

Fast lunch. This is an upgrade to your typical tuna fish sandwich

  • canned salmon
  • lemon juice to taste
  • 1 tbs Dijon mustard
  • 1 tsp+ dried dill
  • 1 tsp dried parsley
  • 2-3 tbs mayo

Mix in a bowl and serve on toast like tuna.

July 12, 2012

Sesame Glazed Salmon + Wasabi Lime Mashed Potatoes

Definitely making this again. Careful with the salmon! I purchased a very thin, very expensive, tail-end filet of sockeye salmon today and over cooked it at 10 minutes. ): Always adjust recipes depending on the cut of fish you have. Other than being slightly dry, flavor was great. Thank you, Epicurious.

Oh, and I’m actually rather proud of my wasabi lime concoction. Only reason why that made it to the table today is ’cause I had a craving for a spicy tuna roll while shopping at Whole Foods. It came with little packets of wasabi. And seeing as spicy tuna rolls are spicy as is, I had a bunch of left over wasabi. Annnnd because I try to keep white potatoes out of my kitchen, I only make sweet potato mash these days. Sweet, spicy, tangy. Can’t go wrong.


SESAME GLAZED SALMON
adapted from epicurious.

  • 1 lb salmon fillets(4 filets)
  • 3 tbs soy sauce
  • 3 tbs lime juice
  • 3 tbs honey/agave nector
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 tsp sesame oil
  • 1 tbs butter
  • ~1 tsp corn starch, dissolved in water
  • 1 tsp toasted sesame seeds

INSTRUCTIONS:

  1. Preheat oven to 325F
  2. Melt butter in a small sauce pan. Add garlic and rep pepper flakes, saute until fragrant.
  3. Add sesame oil, soy sauce, lime juice, and honey. Bring to a boil and reduce heat to medium high.
  4. Add corn starch mixture and stir. Continue to reduce glaze until it reaches the consistency of honey. ~10 min.
  5. Lay filets on greased aluminum foil. Brush on thin layer of glaze. Bake 5-10 min, depending on thickness of filet.
  6. Brush on more glaze and sprinkle with sesame seeds. Serve over garlic-y saute spinach.

WASABI LIME MASHED POTATOES

  • 1 large white sweet potato
  • 1 tsp wasabi paste or to taste
  • juice of 1/2 small lime
  • 1 pinch ginger, powder
  • 1-2 tbs butter
  • 1/3+ cup milk
  • salt to taste

Dice potatoes into small cubes. Cover with wet paper towels. Microwave 5 min. Mash in butter, milk, seasonings to consistency of preference.

June 17, 2012

Nobu’s Miso Black Cod

So I did a little experiment. I tried the recipe on black cod ($$$) and on regular cod.

GET THE BLACK COD.

Trust me. It’s worth it. Cut the recipe in half if you don’t want to buy $30 worth of fish to feed two. It’s pretty amazing, so don’t make any for your friends if you’re cheap. Ha.

INGREDIENTS:

  • 1 to 1.5 lb black cod filets
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tbs white miso paste
  • 3 tbs white granulated sugar

INSTRUCTIONS:

  1. In a small saucepan over high heat, bring mirin and sake to a boil. Let the alcohol evaporate for 15 seconds. Reduce heat to medium.
  2. Dissolve miso, bit by bit, into the liquid. Stir continuously.
  3. Increase heat to high. Stir in sugar until also completely dissolved. Remove from heat immediately and let it cool to room temperature.
  4. Pat cod filets dry. Marinate in miso mixture, covered, in refrigerator for 2 days.
  5. Important: Scrape miso off cod! It’s salty stuff. And it’s already been marinating for a few days. You don’t need an extra coating of it. Trust me.
  6. Line baking pan with aluminum foil. Arrange cod evenly across pan. BROIL for 5 minutes or so or until just begins to brown. Bake at 400F for 10 minutes until cod cooked through.
January 11, 2012

Open Faced Salmon Sandwich w/ Honey Mustard Sauce

Delicious sandwich.

INGREDIENTS:

  • 1 egg
  • Four 4-ounce salmon fillets, about 1 inch, no skin
  • Salt and freshly ground black pepper
  • 1 tomato cut into four 1/2 -inch slices
  • 1/4 red onion, sliced thinly
  • 8 slices dark rye or multi-grain bread
  • Mixed leafy greens
  • 1 avocado halved, pitted, and cut into 1/2 inch slices
  • 2 teaspoons capers, drained
HONEY MUSTARD SAUCE:
  • 1 tablespoons Dijon mustard
  • 1/2 tablespoon honey
  • 1 tablespoons olive oil
  • 1/4 teaspoon lemon juice
  • salt/pepper
INSTRUCTIONS:

1. Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.

2. To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.

3. Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.

4. Toast bread.

5. To assemble sandwiches, first cut each piece of salmon into 2 pieces. Layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers on each bread slice. Spoon the sweet mustard sauce on top and serve, opened faced.

October 2, 2011

Sobe Noodle Salad w/ Asparagus and Salmon

Super healthy dinner. Not sure how I feel about asian fusion dishes. It tasted a little strange to me. Asparagus and sobe? Not sure what to make of it.

Adapted from Bon Appetit:

INGREDIENTS:

  • 1/2 tbs sesame oil
  • 1/2 tbs olive oil
  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tbs honey
  • 1/2 tsp ginger
  • 2 servings japanese soba noodles
  • 12 ounces fresh salmon
  • 1 handful of thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • several handfuls of baby spinach leaves
  • 1 avocado, peeled, pitted, coarsely chopped (optional)
  • 1 teaspoon sesame seeds, toasted

INSTRUCTIONS:

  • Mix first 6 ingredients for the dressing in small bowl. Set aside.
  • Cook soba noodles in large saucepan of boiling salted water, al dente. Drain into colander and toss in ice cubes to cool. Set in bowl and mix with some dressing. Toss to coat.
  • Salt/pepper salmon. Pan sear or bake in oven on 375F, tented in aluminum foil, until cooked through. Set aside to cool.
  • Blanch asparagus: boil water in medium sized pot. Add asparagus and boil for 3 minutes. Remove and place in ice bath. Drain.
  • Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates.
  • Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.
September 30, 2011

Maque Choux

I recently went to Bistro Alex in Houston’s City Centre. GREAT flavors, WONDERFUL atmosphere. Rather unforgiving on the pocket book. So here I am trying to recreate my dish. Oh and FYI: Maque Choux (pronounced “mock shoe”), is a cajun take on succotash.

INGREDIENTS: (serves ~3-4)

  • ~3 cups corn
  • 1 small onion, diced finely
  • 1/2 large green bell pepper. diced finely
  • 1 cup okra, sliced
  • 1/2 cup tomato, diced finely
  • 2 slices of bacon, diced
  • ~1/3 cup of heavy cream
  • 1 tsp thyme
  • 1.5 tbs parsley
  • 1 tsp cajon seasoning

INSTRUCTIONS:

  1. In a large skillet, fry up bacon over medium high heat to render the fat. Remove bacon and set aside.
  2. In remaining drippings, saute onions until soft ~3-5min. Salt
  3. Add bell pepper and continue to saute ~3 min.
  4. Add tomatoes and let most of the moisture absorb. Season with thyme/parsley/cajun spices and mix.
  5. Add okra and bacon and mix. Continue to saute until okra just cooked through (it’ll get more slimy as it gets soggier). ~3 min.
  6. Pour in cream and mix until entire dish begins to thicken.
  7. Remove and plate.

Serve under blackened/pan seared fish or shrimp.

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September 13, 2011

Poached Fish in Coconut Broth

Amazing recipe adapted from The Year in Food:

I’ll admit. I rushed this one. Didn’t have fresh mushrooms so I had to use dried. Then I found out I was out of coconut milk, and all I had to work with was a block I left in the freezer. AND, I learned that dried herbs do NOT always work just as well as fresh. I will definitely try this again when I’m better prepared.

INGREDIENTS:

  • 2 8-ounce cod fillets (or any other thick white fish.)
  • 1.5 cups dry white wine
  • 2 tbs butter
  • 1 large shallot, minced
  • 1 cup coconut milk
  • 1 cup water
  • 1 tbs fresh tarragon, or 1 tsp dried
  • 1 tbs flatleaf parsley, or 1 tsp dried
  • 2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)
  • handful fresh sorrel (can substitute other spring greens)
  • salt + pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 200F
  2. In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften.
  3. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, ~7 minutes.
  4. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.
  5. Raise the heat on broth and bring to a boil to reduce by about one cup.
  6. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir.
  7. Add mushrooms and cook for about five minutes, until mushrooms are tender.
  8. Turn off heat. Add salt and pepper to taste.
  9. Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel. Garnish with fresh tarragon leaves. Serve immediately.