Fish
Sardine Fish Tacos
Serves 4 1/3 cup sour cream 1/3 cup mayonnaise 1 tablespoon finely minced chipotle in adobo 1/2 teaspoon fresh lime zest 2 teaspoons fresh lime juice 2 cups finely shredded cabbage (white or red) 1/2 cup coarsely grated carrot Kosher salt 8 corn tortillas Three 124-gram cans of sardines 1…
Pan Seared Branzino (Lavraki Sto Tigani)
Serves 2 2 eight-ounce branzino filets Extra-virgin olive oil, as needed The juice of 2 lemons plus 1 lemon, sliced thin Salt and pepper, to taste Dry wild Greek oregano, to taste Chopped parsley Gently pat the branzino filets dry using paper towels; season with salt and pepper. In a…
Catalan Fish Stew (Suquet de Peix)
Servings: 6 For the stew: 1/4 cup extra-virgin olive oil 6 pieces monkfish about 3/4 to 1 inch thick, or any firm fleshed thick white fish Salt and pepper All-purpose flour for coating the fish 1 medium red onion, finely chopped 3 medium tomatoes, grated on the coarse side of…
Salt Cured Bluefish
2 small bluefish, filleted coarse sea salt 1 tablespoon four peppercorn mix 2 tablespoons mustard seeds 3 garlic cloves zest and juice of 2 lemons 6 to 7 thyme sprigs olive oil for topping off the jar Sprinkle salt on both sides of the fish, cover and chill for 30…
Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini
Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below) 2 ears of fresh corn shucked, grilled and cut…
Roasted Salmon with Lentil Salad
photo by Jessica Leibowitz French lentils are tiny green lentils that cook in no time and have a wonderful texture and flavor but if you can’t find them go ahead and use plain old green lentils. If you don’t eat pork you can just leave out the pancetta or you…
Fried Catfish
Yield: 6 servings Rice bran oil for frying the fish (or any high heat oil) 6 (7 to 9-ounce) US farm-raised catfish fillets 2 cups buttermilk 1 recipe fish fry mix (recipe below) Heat the rice bran oil in a 5-quart Dutch oven over high heat until it reaches 350…
Sauteed Fish with Gazpacho Vinaigrette
Fish needs a little acid, even just a squeeze of lemon to perk it up. I have gone a little further here with a gazpacho vinaigrette. Gazpacho is a Spanish soup with many variations but the basic one as we know it is a cold chunky tomato vegetable soup. I…
Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)
Yield: 4 servings Easy enough for a weeknight, this simple, simmered fish dish originated along the Amalfi coast, where seafood is eaten regularly. Acqua pazza, which means “crazy water” in Italian, is derived from the way Neapolitan fisherman used to cook the day’s catch; in seawater, imbuing it with salty…
Roasted Salmon with Hot Mustard Cracker Topping
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 c sour cream or low fat or full fat yogurt (I like the Greek-style) 1 1/2 t prepared English mustard (preferably Colman’s) 1/2 t packed light brown sugar 35 to 40 wasabi rice crackers (Kame is a…
Roast Salmon with Hot Mustard-Cracker Topping
The Husband and I have taken to eating rice crackers as a way of staving off the impulse to devour our own hands during the terrible hour before dinner. These crackers come in a bunch of flavors. (My favorite is wasabi). They’re thin and crispy. And – the best part…
Smoked Salmon, Hearts of Palm, and Watercress Salad with Buttermilk Dressing
Photo by Jessica Leibowitz This recipe works because the richness of the salmon is beautifully offset by the pepperiness of the watercress, the heat of the chiles, and the acidity of the lemon and buttermilk. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 30 minutes 2 large eggs…
Cracker Fish
Photo by Jessica Leibowitz I love crunch in a recipe and particularly when the star of the dish is soft and bland like most white fish. Bread crumbs are usually the crunch we reach for, but why not consider a cracker, particularly one that is presalted, like a saltine. This…