Tag Archives: fish

FISH FILLETS PAN ROASTED WITH HERB BUTTER

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Two 5 to 6 ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½ to 1 inch thick;

  • Salt and ground pepper;
  • 3 tablespoons of grapeseed or canola oil;
  • 2 tablespoons unsalted butter;
  • 2 sprigs of fresh thyme, tarragon, chives;
  • 1 tablespoon of chopped flat-leaf parsley; and
  • Lemon wedges.

Pat fillets dry with a paper towel and season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil and place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skins, press down gently with a spatula for about 20 seconds to prevent curling.

 Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes and carefully flip the fillets and add butter and thyme to pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is a golden brown all over and cooked through, about 45 to 90 seconds more, depending on the thickness of the fish. Serve immediately with chopped parsley and lemon wedges.

 

SALMON FROM LIA ARNOLD

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In a large zip lock bag mix the following:

  • ¼ cup olive oil
  • 3 T. soy sauce
  • 2 T. lemon juice
  • 1 large clove garlic minced
  • ½ tsp. dried thyme
  • Pinch of black pepper

Shake bag to mix ingredients, then place salmon in bag with marinade and let sit in refrigerator for 3-4 hours.  Remove fish from bag and heat the marinade to boiling.
Oven to 500 degrees.  Cook for 12 minutes basting with heated sauce.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TUNA (OR WHATEVER) TETRAZZINI

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  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.

SWORDFISH STEAK

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  • Eight 6 ounce swordfish steaks

  • ¼ cup lemon juice

  • 5 T. Dijon mustard

  • ½ stick soft butter

Brush steaks with lemon juice.  Spread steaks on one side with mixture of
mustard and butter.  Grill steaks over hot coals, butter side up for 20 minutes.
Serve with sauce:

  • 6 T. melted butter

  • 3 T. fresh lemon juice

  • 2 T. Dijon mustard

SOLE – VENETIAN STYLE

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  • 2 # small sole or flounder fillets

  • 4 extra large eggs

  • Pinch of salt

  • ¼ cup cold milk

With a fork, lightly beat the eggs, salt and milk in a bowl.  Add the fish pieces to the bowl mix well and let fish marinate for 1 hour, mixing occasionally.

  • 1 large white onion peeled

  • ½ cup olive oil

  • 4 T. sweet butter

  • 10 whole black peppercorns

  • 5 bay leaves

  • ½ cup white wine vinegar

  • 1 cup cold water

  • Salt and freshly ground pepper

  • 15 sprigs Italian parsley leaves only

  • 2 medium sized cloves of garlic

  • ¼ cup white raisins

  • 2 T. pine nuts

 

Cut onion into very thin rings and put in bowl of cold water to soak for 5 minutes.  Heat oil and butter in heavy sauce pan over medium heat. When melted, drain onion rings and add to pan.  Sauté for 5 minutes over low heat. Add peppercorns, bay leaves and wine vinegar to pan.  Cook slowly for 2 minutes.  Then add water and simmer for 30 minutes.  Season with salt and pepper to taste.  Keep sauce warm while cooking fish.  Finely chop parsley and garlic together on a board.  Soak raisins in a bowl of lukewarm water for 15 minutes.

When fish has marinated for an hour, heat 1 qt. of vegetable oil with 4 T. butter in a deep fat fryer.  Lay a sheet of aluminum foil on a board and spread 1 cup of bread crumbs on the foil. Remove fish from eggs mixture, cut into 2 x 4 pieces and bread them on both sides, pressing the fish pieces all over with the palm of your hand to be sure sides are uniformly coated.  When butter is completely melted and oil is hot (about 375 degrees), add fish pieces and cook for 1 minute on each side. Transfer cooked fish to a large serving platter (do not line platter
with paper towels).  When all fish pieces are cooked and on platter, sprinkle them with garlic and parsley.  Drain raisins, pat dry with paper towels and spread them all over fish along with pine nuts. Pour reduced hot sauce over everything.
Cover the platter with aluminum foil and let stand for at least 1 hour before
serving.

SEVICHE

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3-4 # of fresh sole or scallops.  Cover with lemon juice and let sit overnight
in refrigerator.  Then, marinate for 12 hours in the following marinade:

  • 2 tomatoes, peeled and diced

  • 3 T minced onion

  • 1 t. salt

  • ¼ cup olive oil

  • 3 T salad oil

  • 2-3 T lemon juice

  • 1 clove garlic crushed

  • ¼ t thyme

  • 1 bay leaf crumbled

  • 1 T oregano

  • 1/3 cup fresh parsley chopped

  • 3 drops Tabasco sauce

SALMON EN CROUTE

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  • 1 ½  pounds of fresh salmon fillet

  • ¼ cup lemon juice

  • Salt and pepper

  • 1 T. + 1 t. chopped fresh dill

  • 2 T minced shallots or scallions

  • ¼ cup sour cream

  • ½ medium cucumber, peeled, seeded, and sliced thinly crosswise

  • Egg wash

  • 1 package puff pastry

Cut pastry in 7 ½ inch rounds.  Cut salmon into ¼ inch slices.  Pat dry. Place almon on pastry rounds.  Garnish with 1 tsp shallots, ½ t dill, 2 t sour cream, and several slices of cucumber. Fold in half.  Crimp edges.  Chill 10 minutes.  Preheat oven to 425 degrees.  Place turnovers in freezer for 20 minutes.  Brush each top with egg wash.  Make slits.  Bake 20 minutes.  Turn off oven and leave in for 10 more minutes. 

Serve with sauce:

Juice of one lemon, plus 3 T water.  Bring to boil.  Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).

SALMON BURGER

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  • 20 ounces fresh salmon fillet, cut into ¼ inch dice

  • 1 T. Dijon mustard

  • 1 T. chopped fresh dill

  • Salt and pepper to season

  • 8 slices of Brioche

  • Pernod, Mustard and Dill Mayonnaise

  • ½ cup mayonnaise

  • 1 T. Dijon mustard

  • 1 t. Pernod

  • ½ t. chopped fresh dill

  • Salt and pepper to season

In a large stainless steel bowl, gently, but thoroughly combine the salmon, mustard and dill.  Liberally season with salt and pepper.  Gently form four 5 ounce 1 inch thick burgers.  Cover the burgers with plastic wrap and refrigerate for at least 2 hours before using.  Heat a well seasoned flat griddle or a large
nonstick sauté pan over medium high heat. When hot, cook the burgers for 3 to 5 minutes on each side, depending upon the preferred degree of doneness: 3 minutes on each side will yield a medium-rare burger with a warm center; 5 minutes on each side will yield a burger cooked through.  Toast the brioche
on the griddle or in a nonstick sauté pan until golden brown, about 1 minute.  Spread each slice of the brioche with a dollop of Pernod, mustard, and dill mayonnaise.  Serve immediately.

GRILLED FISH IN A SPICY CITRUS MARINADE

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  • 4 firm mild white fish fillets such as grouper, sea bass, flounder, halibut

  • Kosher salt to taste

  • 1 small onion diced

  • 1 walnut sized piece fresh ginger, peeled and thinly sliced

  • 1 small bunch fresh cilantro chopped

  • 1 T. chopped garlic

  • 2 t. minced jalapeno chile

  • 2 t. grated lime zest

  • 1 t. ground pepper

  • ¼ cup lime juice

  • ¼ cup olive oil

  • 1 lime quartered

Place fish fillets in a nonaluminum container and sprinkle lightly with salt.  In a food processor, combine the onion, ginger, cilantro, garlic, chile, lime zest, pepper, lime juice and olive oil.  Using on and off pulses, pulse until a paste forms.  Rub the paste evenly over both sides of each fish fillet.  Cover and marinate in frig for at least 2 hours.

Sprinkle fish with salt again.  Place on oiled grill rack and grill, turning once, until opaque throughout when pierced with a knife, 3-4 minutes on each side.  Serve on warm plate with lime wedges.