Tag Archives: fish

Charred scallion sauce

For 1-1/2lb meat

  1. 20 scallions
  2. 2tb oil
  3. 4tb sour cream
  4. 2tb buttermilk
  5. 1tb cider vinegar
  6. 1tb chives
  7. 2tsp dijion mustard
  8. 1/4tsp sugar
  • Toss 1-2 and grill or broil for 5 minutes or until charred. Cool, slice and toss with remaining ingredients.
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Soy caramel roasted cod with cabbage

Serves 4

  1. 8oz red cabbage, shredded
  2. 4 baby bok choy, halved
  3. 4 scallions, cut into 2in pieces
  4. 4tsp sesame oil
  5. 4tsp rice vinegar
  6. 1 lime, sliced
  7. 1 serrano, sliced
  8. 4tb sake
  9. 3tb mirin
  10. 2tb soy sauce
  11. 1tb lemon juice
  12. 1tsp sugar
  13. 4tb butter
  14. 4 4oz skin-on cod fillets
  • Divide 1-7 into 4 piles and roast at 400 degrees for 20 minutes.
  • Meanwhile, bring 8-12 to a boil, lower heat and simmer for about 5 minutes or until reduced by half. Lower heat to lowest setting and whisk in butter.
  • Place cod skin-side down, drizzle with half of sauce and roast for 8-10 minutes or until internal temperature reaches 135 degrees. Drizzle with remaining sauce and serve.

Salmon peas, morels and green goddess dressing

Serves 4

  1. 4 4oz skin on salmon fillets
  2. 1-1/2 cups fresh parsley, basil, chives, dill and/or tarragon
  3. 1/2 cup whole yogurt
  4. 3tb olive oil
  5. 1tb lemon juice
  6. 1 anchovy fillet
  7. 8oz morels
  8. 3 cups peas
  9. 1 clove garlic
  10. 1/2 cup fish or mushroom broth
  • Sear salmon ski-side down for 4-5 minutes. Flip and cook for 1-3 minutes or until internal temperature reads 120 for medium-rare or 130 for medium. Set aside.
  • Meanwhile, combine 1-1/4 cups herbs with 3-6. Set aside
  • Cook 7-9 for 2 minutes. Add broth and cook until evaporated. Add remaining 4tb herbs and serve.

Artichoke oyster soup

Serves 4-6

  1. 2 stalks celery
  2. 1 bunch scallions, whites and greens separated
  3. 2tb tarragon
  4. 2 cups shucked oysters, liquor reserved and meat rinsed and chopped
  5. 2 14oz cans artichokes
  6. 8oz bottle clam juice
  7. 4oz crimini or oyster mushrooms
  8. 1/4tsp cayenne
  9. 2tb sherry
  10. 2tb flour
  11. 1/2 cup cream
  12. 1tb lemon juice
  • Cook celery, scallion whites and 1tb tarragon for 10 minutes.
  • Meanwhile, puree liquor with 1 can artichokes and clam juice. Add water to make 1 quart and set aside.
  • Add remaining artichokes and mushrooms and cook for 3-5 minutes. Deglaze with sherry, add flour and cook for 2 minutes.
  • Add liquid and simmer for 10 minutes. Add oysters and 11-12, take off-heat and rest for 5 minutes. Add remaining tarragon and scallion greens and serve.

Creamy israeli couscous with mussels and bacon

Serves 4

  1. 4 slices bacon
  2. 1 large shallot
  3. 1tsp paprika
  4. 1/4tsp red pepper flakes
  5. 1 cup israeli couscous
  6. 1 cup water
  7. 1/2 cup white wine
  8. 2lb mussels
  9. 1/2 cup cream
  10. 1/2 cup parsley
  • Render and crisp bacon. Set aside.
  • Cook 2-4 for 2-3 minutes. Add couscous for 5 minutes. Add 6-7, bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
  • Add 8-9, cover and cook for 3-5 minutes. Add back bacon and parsley and serve.

Roast side of salmon with cucumber-ginger relish

Serves 8-10

  1. 4lb skin-on salmon
  2. 1/2tb salt
  3. 2tb honey or maple syrup
  4. 1/2 cup rice vinegar
  5. 6tb olive oil
  6. 4tb lime juice
  7. 2tb mustard
  8. 1tb ginger
  9. 1 english cucumber, diced
  10. 1 cup parsley
  11. 1 cup cilantro
  12. 1 serrano chile
  13. 2-4 lemons, cut into wedges
  • Sprinkle salmon with salt and rest for 1-4 hours.
  • Preheat oven to 250 degrees. Brush salmon with honey or maple syrup and broil 7in from heating element for about 10 minutes. Turn off broiler and bake at 250 degrees for 10-15 minutes.
  • Meanwhile, mix 4-12. Serve with lemon wedges.

One-pan cod en papillote with crispy potatoes

Serves 4

  1. 1-1/2 lb fingerling potatoes, halved lengthwise
  2. 3tb olive oil
  3. 4 6-8oz cod fillets, 1-1.5in thick
  4. 8oz summer squash
  5. 1/2tsp dried thyme
  6. 1 lemon, sliced into 8 pieces
  7. 2tb parsley
  • Toss potatoes in 1-1/2tb oil and roast cut side down in the lower-middle of a 450 degree oven for 10 minutes.
  • Meanwhile, divide squash over 4 large pieces of foil or parchment. Add fish, drizzle with remaining oil mixed with thyme, top with lemon slices and crimp packets closed. Add on top of potatoes and roast for 15 minutes. Top with parsley and serve.