FIRM WHITE FISH CERVICHE:
1 lb. very fresh skinless firm white fish fillets, such as red snapper or grouper
marinade:
¾ cup fresh lime juice
1 jalapeno pepper, seeded and minced
½ small red onion, thinly sliced
1 clove garlic, minced
pinch of cumin and cayenne pepper
½ cup each finely-diced red and yellow bell peppers
salt to taste
1 tbsp. finely-minced cilantro
1 tbsp. extra-virgin olive oil
Rinse and pat dry fish fillets and cut into 1/4-inch pieces. Transfer to a large glass bowl and add in rest of ingredients except olive oil and cilantro. Toss well together. Wrap dish with plastic wrap and refrigerate for 1 hour.
Before serving serviche, stir in olive oil and cilantro. Serve right away as starter.
Tuesday, April 10, 2012
Monday, April 9, 2012
FISH: The fresher the fish, the better result from this very simple recipe to follow.
CRISPY BAKED FISH:
1 lb. fish fillets, such as sole, orange roughy or Boston blue fish
1 cup fresh bread crumbs
1 tbsp. melted butter or olive oil
½ tsp. paprika
1/2 tsp. dried dill-weed--optional
¼ cup chopped parsley
½ tsp. salt
fresh-ground pepper and dash of cayenne pepper
Preheat oven to 475 or 500 degrees F. Rinse and pat dry fish and arrange on a greased baking sheet in a single layer.
Toss breadcrumbs with remaining ingredients together. Sprinkle over fillets; then pat down with your hand. Turn fillets over to coat the other side. Transfer baking sheet to oven.
Bake in centre of hot oven for 3 to 8 minutes or until fish flakes easily with a fork and breadcrumbs are crispy.
1 lb. fish fillets, such as sole, orange roughy or Boston blue fish
1 cup fresh bread crumbs
1 tbsp. melted butter or olive oil
½ tsp. paprika
1/2 tsp. dried dill-weed--optional
¼ cup chopped parsley
½ tsp. salt
fresh-ground pepper and dash of cayenne pepper
Preheat oven to 475 or 500 degrees F. Rinse and pat dry fish and arrange on a greased baking sheet in a single layer.
Toss breadcrumbs with remaining ingredients together. Sprinkle over fillets; then pat down with your hand. Turn fillets over to coat the other side. Transfer baking sheet to oven.
Bake in centre of hot oven for 3 to 8 minutes or until fish flakes easily with a fork and breadcrumbs are crispy.
FISH: Coriander imparts a nice flavour to fish. Enjoy!
CORIANDER-CRUSTED BAKED SALMON:
1 whole salmon, or cut portions, 3 ½ to 4 lbs. in weight.
2 tbsp. coriander seeds, crushed
coarse salt and black pepper
1 stalk celery, chopped
3 leeks, white parts, cut into strips
2 tbsp. butter
¼ cup dry white wine
olive oil
Rinse, scale and pat dry salmon; and generously season it with coarse salt.
Preheat oven to 400 degrees F., and lightly grease a large baking pan. Spread chopped celery over bottom of baking pan.
Cook leeks in butter over medium heat until softened, about 5 minutes. Add salt and pepper to taste and leave to cool.
Fill fish cavity, if cooking whole fish, with half of leeks, and scatter the rest over the celery. Place fish over the bed of vegetables. Brush fish with olive oil, then rub coriander seeds into the skin on the top side of fish to form a crust. Transfer baking pan to oven
Roast fish for about 20 minutes. Check for doneness after 15 minutes of cooking. The fish is done when it is aromatic, and there is no raw red colour near the bone when pierced with a skewer. Avoid over-cooking the fish.
1 whole salmon, or cut portions, 3 ½ to 4 lbs. in weight.
2 tbsp. coriander seeds, crushed
coarse salt and black pepper
1 stalk celery, chopped
3 leeks, white parts, cut into strips
2 tbsp. butter
¼ cup dry white wine
olive oil
Rinse, scale and pat dry salmon; and generously season it with coarse salt.
Preheat oven to 400 degrees F., and lightly grease a large baking pan. Spread chopped celery over bottom of baking pan.
Cook leeks in butter over medium heat until softened, about 5 minutes. Add salt and pepper to taste and leave to cool.
Fill fish cavity, if cooking whole fish, with half of leeks, and scatter the rest over the celery. Place fish over the bed of vegetables. Brush fish with olive oil, then rub coriander seeds into the skin on the top side of fish to form a crust. Transfer baking pan to oven
Roast fish for about 20 minutes. Check for doneness after 15 minutes of cooking. The fish is done when it is aromatic, and there is no raw red colour near the bone when pierced with a skewer. Avoid over-cooking the fish.
FISH: This recipe, calling for the use of peanuts & peanut butter, is obviously not suitable for people with peanut allergy. But for those who enjoy peanuts, it is an example of fusion cooking that is worth trying.
COD WITH PEANUT CRUST AND SOY-SHERRY SAUCE:
4 boneless cod fillets, 5-6 oz. each in weight
salt and white pepper
1 tbsp. butter + 1 tbsp oil
peanut crust:
1 tbsp. peanut butter
1 tbsp. light soy sauce
1 egg
1 tsp. ground ginger
1 tbsp. finely chopped green onion
2 oz. salted peanuts, chopped
4 tbsp. breadcrumbs
sauce:
2 tbsp. oyster-flavour sauce
1 tsp. sugar
1 tsp. dried chilli flakes
1 tbsp. honey
1 tbsp. each dark soy sauce, sweet sherry and red wine vinegar
In a bowl, whisk peanut butter, soy sauce, egg, ginger and green onion together into a smooth paste. Mix chopped peanuts with breadcrumbs together on a plate.
Season cod fillets with salt and pepper to taste. Dip one side of each fillet into peanut butter paste and then into peanut and breadcrumb mixture.
Melt butter in oil in a heavy non-stick skillet over medium-high heat and add cod fillets, crumb side down. Cook fish for about 2-3 minutes, or until crumbs are golden brown. Turn fish over and cook a few minutes more, depending on thickness of the fillets.
Stir together sauce ingredients. Place one fillet on each serving plate surrounded with a little of the sauce to serve.
4 boneless cod fillets, 5-6 oz. each in weight
salt and white pepper
1 tbsp. butter + 1 tbsp oil
peanut crust:
1 tbsp. peanut butter
1 tbsp. light soy sauce
1 egg
1 tsp. ground ginger
1 tbsp. finely chopped green onion
2 oz. salted peanuts, chopped
4 tbsp. breadcrumbs
sauce:
2 tbsp. oyster-flavour sauce
1 tsp. sugar
1 tsp. dried chilli flakes
1 tbsp. honey
1 tbsp. each dark soy sauce, sweet sherry and red wine vinegar
In a bowl, whisk peanut butter, soy sauce, egg, ginger and green onion together into a smooth paste. Mix chopped peanuts with breadcrumbs together on a plate.
Season cod fillets with salt and pepper to taste. Dip one side of each fillet into peanut butter paste and then into peanut and breadcrumb mixture.
Melt butter in oil in a heavy non-stick skillet over medium-high heat and add cod fillets, crumb side down. Cook fish for about 2-3 minutes, or until crumbs are golden brown. Turn fish over and cook a few minutes more, depending on thickness of the fillets.
Stir together sauce ingredients. Place one fillet on each serving plate surrounded with a little of the sauce to serve.
Sunday, April 8, 2012
FISH: Salmon cooked on a BBQ makes for a delicious summer meal.
BBQ SALMON STEAKS:
2 lbs. salmon steaks, or five 6-oz fillets
marinade:
¼ cup salad oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
½ tsp. rated onion
½ tsp. dry mustard
¼ tsp. paprika
1 clove garlic, finely chopped
3 drops Tabasco sauce
½ cup tomato ketchup
Place fish in a single layer in a shallow pan. Combine marinade ingredients and pour mixture over fish. Marinate for 1 hour, turning over once.
Remove fish and reserve marinade for basting. Preheat barbeque to medium-high direct heat and oil grill. Place fish on grill, about 4-inches from the source of heat. Cook salmon steaks 5-6 minutes on each side, and fillets about 3-4 minutes per side, or until fish flakes easily when tested with a fork. Take care not to overcook fish. Baste frequently with sauce during cooking.
****Alternately, marinade salmon with a "creamy mustard sauce" made with 1 cup mayonnaise (home-made if possible), ½ cup Dijon mustard and 2 tbsp. lemon juice + 2 tbsp water. Marinade in fridge for 1 hour, turning over once or twice.
Grill steaks for 5 minutes first side. Brush with melted butter and season with salt and pepper. Turn over and grill 5 minutes more or until fish flakes easily. Serve with sauce.
2 lbs. salmon steaks, or five 6-oz fillets
marinade:
¼ cup salad oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
½ tsp. rated onion
½ tsp. dry mustard
¼ tsp. paprika
1 clove garlic, finely chopped
3 drops Tabasco sauce
½ cup tomato ketchup
Place fish in a single layer in a shallow pan. Combine marinade ingredients and pour mixture over fish. Marinate for 1 hour, turning over once.
Remove fish and reserve marinade for basting. Preheat barbeque to medium-high direct heat and oil grill. Place fish on grill, about 4-inches from the source of heat. Cook salmon steaks 5-6 minutes on each side, and fillets about 3-4 minutes per side, or until fish flakes easily when tested with a fork. Take care not to overcook fish. Baste frequently with sauce during cooking.
****Alternately, marinade salmon with a "creamy mustard sauce" made with 1 cup mayonnaise (home-made if possible), ½ cup Dijon mustard and 2 tbsp. lemon juice + 2 tbsp water. Marinade in fridge for 1 hour, turning over once or twice.
Grill steaks for 5 minutes first side. Brush with melted butter and season with salt and pepper. Turn over and grill 5 minutes more or until fish flakes easily. Serve with sauce.
FISH: Try this recipe if you can buy a nice fresh salmon from the market, you will not be disappointed.
BAKED WHOLE SALMON:
1 whole salmon, between 2-5 lb. in weigh
4 tbsp. butter
¼ cup water
5 sprigs fresh parsley
2 bay leaves
the juice of 2 lemons
½ tsp. fennel seeds
salt and pepper
Preheat oven to 350 degrees F.
Clean, scale and wash salmon under cold running water, then pat dry it thoroughly. Rub cavity with juice of 1 lemon; then fill it with 2 tbsp. butter, fennel seeds, parsley, bay leaves, salt and pepper to taste. Tie fish with kitchen string and place it on a large piece of foil greased with butter. Season fish generously with salt and pepper; then sprinkle fish with juice of another lemon mixed with ¼ cup water. Put remaining butter over the fish; then wrap it up securely in the foil.
Place fish in a baking dish and bake for 15 minutes per lb. Check for doneness with a fork at the end of cooking time. If flesh flakes easily it is cooked. Do not overcook fish,
Unwrap foil and arrange fish on a heated serving platter. Drizzle cooking juice over fish to serve.
1 whole salmon, between 2-5 lb. in weigh
4 tbsp. butter
¼ cup water
5 sprigs fresh parsley
2 bay leaves
the juice of 2 lemons
½ tsp. fennel seeds
salt and pepper
Preheat oven to 350 degrees F.
Clean, scale and wash salmon under cold running water, then pat dry it thoroughly. Rub cavity with juice of 1 lemon; then fill it with 2 tbsp. butter, fennel seeds, parsley, bay leaves, salt and pepper to taste. Tie fish with kitchen string and place it on a large piece of foil greased with butter. Season fish generously with salt and pepper; then sprinkle fish with juice of another lemon mixed with ¼ cup water. Put remaining butter over the fish; then wrap it up securely in the foil.
Place fish in a baking dish and bake for 15 minutes per lb. Check for doneness with a fork at the end of cooking time. If flesh flakes easily it is cooked. Do not overcook fish,
Unwrap foil and arrange fish on a heated serving platter. Drizzle cooking juice over fish to serve.
FISH: If you like red snapper, this recipe should be satisfying to try.
BAKED RED SNAPPER WITH LEMON-HERB BUTTER:
1-1 ½ lb. red snapper fillets
2-3 lemons, cut into ¼-inch slices
salt and white pepper
lemon-herb butter:
½ cup butter, softened
2 tbsp .lemon juice
2 tbsp. each minced parsley chives & green onions
Combine butter with lemon juice and herb and shape into a 1 ½-inch log. Wrap with plastic wrap and chill in fridge until firm.
Preheat oven to 350 degrees F. Line a shallow ovenproof dish with a layer of lemon slices. Lay snapper fillets snugly in a single layer on top of the lemon. Season fillets with salt and pepper to taste. Put two ½-inch thick slices of lemon-herb butter on top of each fillet. Cover dish and transfer to oven.
Bake fish for 12 to 15 minutes, depending on thickness of the fillets. Check after 10 minutes for doneness. Fish is done if the flesh flakes with a fork. Do not overcook fish.
Serve each fillet topped with another slice of herb butter and the cooking juices if preferred.
1-1 ½ lb. red snapper fillets
2-3 lemons, cut into ¼-inch slices
salt and white pepper
lemon-herb butter:
½ cup butter, softened
2 tbsp .lemon juice
2 tbsp. each minced parsley chives & green onions
Combine butter with lemon juice and herb and shape into a 1 ½-inch log. Wrap with plastic wrap and chill in fridge until firm.
Preheat oven to 350 degrees F. Line a shallow ovenproof dish with a layer of lemon slices. Lay snapper fillets snugly in a single layer on top of the lemon. Season fillets with salt and pepper to taste. Put two ½-inch thick slices of lemon-herb butter on top of each fillet. Cover dish and transfer to oven.
Bake fish for 12 to 15 minutes, depending on thickness of the fillets. Check after 10 minutes for doneness. Fish is done if the flesh flakes with a fork. Do not overcook fish.
Serve each fillet topped with another slice of herb butter and the cooking juices if preferred.
Friday, April 6, 2012
FISH: The organe cream sauce makes the baked fish delicious.
BAKE SEA BASS OR SALMON, WITH ORANGE SAUCE:
2 lb. sea bass or salmon
2 bunches of spinach
grated zest from one orange + 12 orange sections
spice mixture for crust:
1 tbsp. each of crushed black peppercorn, mustard & coriander seeds
½ tsp. each of cumin, crushed pink peppercorn & curry powder
1/2 tsp. dried garlic
2 tbsp. each of bread crumbs and olive oil
orange-butter sauce:
3/8 cup each white wine & orange juice
1 tbsp. chopped shallots
¼ cup whipping cream
¼ cup cold butter
salt & pepper
Preheat oven to 350 degrees F., and grease a large baking sheet.
Remove skin from sea bass/salmon and cut fish into six 5-oz portion. Mix spice ingredients together and rub mixture onto one side of fish, pressing well into flesh to form a crust. Arrange fish on baking sheet, spiced side up. Bake fish for about 15 minutes until flaking and lightly browned.
While fish is cooking, cook spinach with the water clinging to the leaves until wilted. Add salt and pepper to taste. Drain and press to remove excess liquid. Set aside.
Toast orange zest in a small heavy saucepan over low heat to dry. Remove and set aside.
To make sauce: Add wine, orange juice and shallot into a large saucepan and cook until wine is reduced by half. Add cream and bring to a gentle simmer. Cut butter into 4 portions and add to boiling liquid in batches, whipping as each piece of butter is added. Add salt and pepper to taste to sauce.
To serve: Divide spinach equally between 6 heated serving plates. Add baked fish and drizzle sauce around the plate, garnish with 2 orange sections and sprinkled orange zest.
2 lb. sea bass or salmon
2 bunches of spinach
grated zest from one orange + 12 orange sections
spice mixture for crust:
1 tbsp. each of crushed black peppercorn, mustard & coriander seeds
½ tsp. each of cumin, crushed pink peppercorn & curry powder
1/2 tsp. dried garlic
2 tbsp. each of bread crumbs and olive oil
orange-butter sauce:
3/8 cup each white wine & orange juice
1 tbsp. chopped shallots
¼ cup whipping cream
¼ cup cold butter
salt & pepper
Preheat oven to 350 degrees F., and grease a large baking sheet.
Remove skin from sea bass/salmon and cut fish into six 5-oz portion. Mix spice ingredients together and rub mixture onto one side of fish, pressing well into flesh to form a crust. Arrange fish on baking sheet, spiced side up. Bake fish for about 15 minutes until flaking and lightly browned.
While fish is cooking, cook spinach with the water clinging to the leaves until wilted. Add salt and pepper to taste. Drain and press to remove excess liquid. Set aside.
Toast orange zest in a small heavy saucepan over low heat to dry. Remove and set aside.
To make sauce: Add wine, orange juice and shallot into a large saucepan and cook until wine is reduced by half. Add cream and bring to a gentle simmer. Cut butter into 4 portions and add to boiling liquid in batches, whipping as each piece of butter is added. Add salt and pepper to taste to sauce.
To serve: Divide spinach equally between 6 heated serving plates. Add baked fish and drizzle sauce around the plate, garnish with 2 orange sections and sprinkled orange zest.
FISH: Salmon is delicious when cooked in this way to avoid dryness.
BAKE SALMON FILLETS:
4 salmon fillets with skin on, about 5 oz each
4 cooked slices of bacon or pancetta slices
2 tsp. extra-virgin olive oil
3 tbsp. unsalted butter
coarse sea salt & freshly ground black pepper
¼ cup chopped shallot
½ cup each chopped onions & celery
Rinse salmon fillets and pat dry. Add salt and pepper to taste 30 minutes or so before cooking time. Brush salmon skin with 1 tbsp. olive oil to prevent fish sticking to the pan while cooking.
In a large non-stick skillet, melt butter in 1 tbsp. olive oil over medium heat. Add shallots, garlic, onion and celery. Cook for 2 minutes. Remove vegetables to the side of pan and raise heat to medium-high. Sear salmon, skin side down for 2 minutes. Remove from pan, cool slightly; then wrap each fillet with bacon or pancetta.
Preheat oven to 400 degrees F., and grease a baking dish. Spoon in the onion and celery mixture to form a bed in the bottom of the pan. Arrange salmon filets on the bed of vegetables. Cook for 5-10 minutes, depending on thickness of fillet. Check after 5 minutes of cooking for desired doneness to avoid over cooking.
4 salmon fillets with skin on, about 5 oz each
4 cooked slices of bacon or pancetta slices
2 tsp. extra-virgin olive oil
3 tbsp. unsalted butter
coarse sea salt & freshly ground black pepper
¼ cup chopped shallot
½ cup each chopped onions & celery
Rinse salmon fillets and pat dry. Add salt and pepper to taste 30 minutes or so before cooking time. Brush salmon skin with 1 tbsp. olive oil to prevent fish sticking to the pan while cooking.
In a large non-stick skillet, melt butter in 1 tbsp. olive oil over medium heat. Add shallots, garlic, onion and celery. Cook for 2 minutes. Remove vegetables to the side of pan and raise heat to medium-high. Sear salmon, skin side down for 2 minutes. Remove from pan, cool slightly; then wrap each fillet with bacon or pancetta.
Preheat oven to 400 degrees F., and grease a baking dish. Spoon in the onion and celery mixture to form a bed in the bottom of the pan. Arrange salmon filets on the bed of vegetables. Cook for 5-10 minutes, depending on thickness of fillet. Check after 5 minutes of cooking for desired doneness to avoid over cooking.
FISH: To fish lovers, this is a simple but delicious recepe to follow.
BAKE BRILL WITH MUSSELS AND SPINACH:
4 fillets of brill, halibut, turbot or monk fish, about 2 lb. total weight
2 -2 ½ lbs. mussels
2 lbs. spinach
2/3 cup whipping cream
pinch of saffron
1-2 tsp. curry powder
1 oz. unsalted butter
1 cup dry white wine
salt and pepper
Wash spinach, rinse and squeeze out as much liquid from it as possible.
Put mussels in a large pot with the wine. Cover pot and cook over high heat for a few minutes, or until mussels open. Drain mussels and strain cooking liquid into a small pan. Shell and reserve mussels. Boil cooking-liquid over medium-high heat to reduce its volume by half; then keep it warm over low heat.
Preheat oven to 350 degrees. F. Grease a baking dish and arrange spinach in the bottom, while placing fish fillets on the top. Sprinkle fish with salt and pepper to taste and top fish with dots of butter. Cover dish loosely with foil. Bake fish for 10 -15 minutes or until fish is white and firm and flakes with a fork. Pour off excess cooking liquid from baking dish and keep it warm.
Add curry powder and cream to the reduced mussel-cooking liquid and whisk in well to combine. Bring sauce to a gentle boil and simmer for a few minutes at reduced heat to slightly thicken it. Add saffron and salt and pepper to taste; then return mussels to the sauce. Cook gently to heat through. Pour sauce over fish to serve.
NOTE: If preferred, substitute spinach with 1 cup of chopped shallot.
4 fillets of brill, halibut, turbot or monk fish, about 2 lb. total weight
2 -2 ½ lbs. mussels
2 lbs. spinach
2/3 cup whipping cream
pinch of saffron
1-2 tsp. curry powder
1 oz. unsalted butter
1 cup dry white wine
salt and pepper
Wash spinach, rinse and squeeze out as much liquid from it as possible.
Put mussels in a large pot with the wine. Cover pot and cook over high heat for a few minutes, or until mussels open. Drain mussels and strain cooking liquid into a small pan. Shell and reserve mussels. Boil cooking-liquid over medium-high heat to reduce its volume by half; then keep it warm over low heat.
Preheat oven to 350 degrees. F. Grease a baking dish and arrange spinach in the bottom, while placing fish fillets on the top. Sprinkle fish with salt and pepper to taste and top fish with dots of butter. Cover dish loosely with foil. Bake fish for 10 -15 minutes or until fish is white and firm and flakes with a fork. Pour off excess cooking liquid from baking dish and keep it warm.
Add curry powder and cream to the reduced mussel-cooking liquid and whisk in well to combine. Bring sauce to a gentle boil and simmer for a few minutes at reduced heat to slightly thicken it. Add saffron and salt and pepper to taste; then return mussels to the sauce. Cook gently to heat through. Pour sauce over fish to serve.
NOTE: If preferred, substitute spinach with 1 cup of chopped shallot.
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