Category: Fish

Categories
-appetizers Fish

Oven baked Cod with Asparagus

  • 1 – 1 1/2 lbs cod – or sub black cod,  halibut, sea bass… etc.
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh thyme
  • zest from one lemon
  • 2 tablespoons olive oil
  • 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
  • 1 large leek, white and light green parts, thinly sliced into half moons
  • 4 cloves garlic, rough chopped
  • 2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
  • 1 tablespoons fresh thyme
  • ½ cup chicken or veggie broth or stock, more as needed
  • ½ cup white wine (or sub more broth and a squeeze of lemon)
  • generous pinch salt and pepper
  • 1  large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender.  Add leeks and garlic and continue cooking, stirring until leeks are golden and tender.  Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

Categories
Fish Soup

Salmon Chowder

  • 4 tbsp unsalted butter
  • 1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
  • 3 celery stalks, minced
  • 1 small onion, minced
  • 1 jalapeno, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 4 cups fish stock
  • 2 potatoes, peeled and to cut into one inch pieces
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 1.5 lb salmon cut into 1 inch pieces
  • chives

In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.

Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.

Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.

Top with fresh chives or extra scallions and freshly ground black pepper.

Categories
-appetizers Fish

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Sauce:

  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

Categories
Fish

Bok Choy and Salmon

  • 2 heads of baby bok choy, each cut lengthwise into 6 wedges
  • 4 salmon fillets
  • 2 tablespoons fresh orange juice
  • 1 green onion, thinly sliced
  • 1 tablespoon hoisin sauce (soy sauce, peanut butter, honey, vinegar, sesame oil, garlic, miso paste, black pepper)
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon finely grated orange peel
  • 3/4 teaspoon cracked coriander seeds
  • 1/4 cup fresh parsley leaves

Step 1

Preheat oven to 220c (425°F).

Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish.

Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally.

Sprinkle with salt and coriander. Top with parsley. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely.

Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.

Categories
Fish

Cod With Scallion-Sesame Butter

  • Cod fillets
  • Kosher salt
  • 2 Tbsp. cornstarch or all-purpose flour
  • 6 Tbsp. extra-virgin olive oil, divided 2 for cooking and 4 for topping
  • 1 bunch scallions, thinly sliced
  • 4 Tbsp. unsalted butter
  • 1 tsp. toasted sesame oil
  • 1 inch piece ginger, peeled, finely chopped
  • 2 garlic cloves, thinly sliced

Step 1

Pat fish dry with paper towels; season with salt.

Sprinkle one side with an even layer of cornstarch; brush off excess.

Heat 2 Tbsp. olive oil in a large nonstick skillet over medium-high.

Lay fish, cornstarch side down, in skillet and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes.

Turn fish over and cook just until fillets are cooked through and flake easily with a fork, 1–2 minutes.

Step 2

Meanwhile, place scallions in a medium heatproof bowl.

Combine butter, sesame oil, ginger, garlic, and remaining 4 Tbsp. olive oil in a medium saucepan over medium heat.

Cook until butter begins to foam and garlic turns light golden, about 4 minutes.

Pour over scallions, stirring to wilt. Let cool 1 minute, then season with salt.

Step 3

Serve fish with scallion-sesame butter spooned over.

Categories
-appetizers bread&pizza Fish

Salmon Honey Pastries

  • 56 grams (2 ounces) cream cheese
  • 1/2 tablespoon honey
  • 2 teaspoons fresh lemon juice (for cream cheese filling)
  • 2 teaspoons chopped fresh dill, divided
  • 140 gram (5 ounce) salmon steak, skin removed
  • 3 teaspoons lemon juice for salmon (optional)
  • small pinch of sea salt
  • 1 sheet puff pastry dough
  • 1 egg
  • 2 teaspoons water
  1. Preheat oven to 200c (400F.)
  2. Combine the cream cheese, honey, one teaspoon dill, and one teaspoon lemon juice in a small bowl. It will take a few minutes to combine everything well. Add the other one teaspoon of lemon juice, stir well again, and set aside.
  3. Slice salmon steak into 12 thin slices. Arrange salmon slices on a large flat plate, sprinkle remaining dill, three teaspoons of lemon juice (optional), and small pinch of sea salt over salmon slices.
  4. Cut pastry dough into 12 squares. Evenly distribute the cream cheese onto the pastry squares. Top each with one slice of salmon.
  5. In a small bowl combine egg and water.
  6. Fold one corner of the pastry square over the salmon, brush with egg wash. Fold opposite corner over the first fold, brush with egg wash to seal.
  7. Bake 18-20 minutes or until salmon and pastry dough are fully cooked.
Categories
Fish

Sicilian-Style Baked Cod

  • 1 medium or 1/2 of a large red onion
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
  • 1/2 teaspoon anchovy paste
  • 3 tablespoons dried breadcrumbs
  • 3 or 4 sprigs fresh, flat-leaf parsley
  • 8 to 10 fresh mint leaves
  • 3 or 4 large fresh basil leaves
  • Salt and freshly ground pepper to taste
  • 1/2 cup dry white wine or water
  • 10 to 12 oil-cured black olives, cracked and pitted
  1. Preheat the oven to 200c (400°F.)
  2. Cut the onion into quarters, then cut the quarters crosswise and separate the layers to create wide, square slices. In a sauté pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown. Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.
  3. Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Add the anchovy paste and stir with a wooden spoon to dissolve the paste into the oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.
  4. Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper.
  5. Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.
  6. Bake the fish for 15 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.
  7. Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish.
Categories
Fish Salad

Salmon and Pea Puree over Fennel and Pear Salad

  • 2 salmon fillets
  • Salt and pepper to taste;

  • Salmon marinade:
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp olive oil
  • A couple drops of worcestershire sauce;

  • Orzo soaked in fennel broth:
  • 1 box orzo
  • 2 cups stock
  • 1-2 shallots (optional)
  • 1 tsp olive oil;

  • Fennel and pear salad:
  • 1/2 bulb fennel
  • Pear balsamic vinegar
  • 2 sliced pears
  • 1 sliced red onion;

  • Pea puree:
  • English peas (1 bag frozen)
  • 1 pint low-fat or regular cream

Salad: Slice one half of the fennel, the pears, and red onion.

Add a touch of balsamic or pear balsamic vinegar, salt, and pepper.

Make the night before to let soak overnight if you have time.

Orzo: Warm up broth on stovetop.

Add ½ of the sliced fennel bulb (I also like to add the frond for flavor).

In a separate pan, sauté shallots until translucent (optional). Add fresh parsley or rosemary (optional).

Add orzo and olive oil and cook slowly. Cooking the orzo slowly will allow it to absorb the flavor of the fennel.

Pea puree: Blanch peas in boiling salt water for one minute; shock in ice water.

Warm cream and reduce by half.

Combine cream and peas in a food processor and puree until smooth.

Salmon: Mix together marinade ingredients and cover salmon.

Grill or bake salmon (I like to bake salmon wrapped in parchment paper for 25 minutes at 400 degrees).

Add fresh or dried parsley or rosemary or garlic (optional).

Plate (pea puree on bottom, then salmon; salad and orzo on side)

Categories
Fish

Salmon Moqueca

  • Fish and Marinade
  • 1 1/2 pounds wild salmon fillets
  • 1 28-ounce can of peeled whole tomatoes, undrained
  • 1 onion, peeled and roughly chopped
  • 1 cup cilantro, chopped
  • 2 garlic cloves, cut in half
  • 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • For the Stew
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and diced
  • 1 zucchini, chopped
  • 2 red peppers, chopped (or one yellow/orange)
  • 1/2 cup water (or fish stock)
  • 3/4 cup organic whole coconut milk
  • 1/2 cup minced green onion (bottom parts only)- for garnish
  • 1/2 cup cilantro, chopped- for garnish
  1. Fish and Marinade
  2. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
  1. For the Stew
  2. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
  3. Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
Categories
Fish

Lemon Cream Oven Baked Cod

  • 4 x 150- 180g / 5 – 6 oz fish fillets , about 1.5cm / 1/2″ thick, skinless and boneless (Note 1)
  • 50g / 4 tbsp unsalted butter
  • 1/4 cup cream
  • 1 – 2 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • Salt & pepper
  • 1 1/2 tbsp shallots, finely chopped
  • Fresh parsley and lemon slices , to serve

Preheat oven to 200°C / 390°F (all oven types).

Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. Sprinkle both sides of fish with salt and pepper.

Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.

Sprinkle fish with shallots, then pour over sauce.

Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.