Category: Fish

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.

Categories
Fish Soup

Basque Soup

  • 1 lb. raw tuna, cut into ½-inch cubes (I used mussels and small shrimps as a substitute)
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 1 green red pepper, coarsely chopped
  • 1 yellow onion, coarsely chopped
  • 1 lb. yellow potatoes, peeled and coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp. pimentón (smoked paprika)**I added sambal olek to make it spicy
  • Coarsely chopped Italian parsley leaves, for garnish
  • OPTIONAL-fish bullion cube and sambal olek)
  1. In a medium bowl, season the tuna (or seafood you want) lightly with salt and toss to coat. Set aside.
  2. To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes.
  3. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes.
  4. Add the pimentón (and sambal) and 3 cups water (*I added fish flavored bullion) and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
  5. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.
Categories
Fish

Lebanese Fish with Herby Tahini Sauce Over Rice

For the tahini sauce (about 1 1/4 cups) and the rice:

  • 1 to 2 cloves garlic (if you really like the garlic the way I do, add another clove)
  • 1 bunch flat-leaf parsley
  • 3/4 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup to 3/4 water (the water is extremely variable, depending on the brand of tahini and is used to thin the sauce out to a thick creamy consistency)
  • 1 pinch Salt, or to taste
  • 1 cup basmati rice
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, peeled and sliced into 1/4-inch rings
  • 1/2 cup pine nuts

For the fish and the assembly:

  • 2 pounds fish filet (firm, white-fleshed fish like halibut or hake recommended)
  • 2 tablespoons olive oil
  • 1 pinch Salt and pepper, for seasoning
  • 2 tablespoons butter
  • 2 limes, quartered
  • 1/2 bunch cilantro or parsley, for optional garnish
  1. If you are not using cilantro to garnish the finished dish, then reserve a few sprigs of parsley to instead. Pulse the parsley and garlic together in a food processor and then add the tahini. Blend the garlic, parsley, and tahini well. Add the lemon juice and blend again, the tahini will seize up and become thick. Add a pinch of salt and begin to drizzle water in while the processor is running until the sauce thins out to a pourable consistency. Taste and adjust for salt and lemon juice. Add more of each if needed
  2. Preheat the oven to as hot as it will go, 450 to 500° F. Clarify 4 tablespoons of butter by melting it gently and then removing the foam and reserving the pure fat. To a hot sauté pan, add the olive oil and onion slices with a pinch of salt. Stir quickly and cook over high heat until the onions are brown and caramelized. Drain and reserve. Fry the pine nuts in the clarified butter until they are golden. Drain and reserve. Set a pot of water on to boil and salt. When the water comes to a boil cook the rice in the water for 10 minutes, then drain.
  1. For the fish and the assembly:
  2. While the rice is cooking in the water, rub the flesh of the fish with the olive oil, season it with salt and pepper, and bake in the hot oven. When the rice is cooked and drained, toss it with two tablespoons of butter, the onions, and the pine nuts, reserving a few pine nuts and onions to garnish the fish with.
  3. Place the rice on a platter and top with the fish. Pour about 1/4 to 1/2 cup of tahini over the fish and pass the rest tableside because people will want more. Garnish with some sprigs of cilantro, the reserved onions and the pine nuts, and place the lime slices around the edge of the plate. Serve warm or room temperature