Category Archives: Fish Favorites

June 29, 2010 · 4:14 pm

Grilled Tuna Burgers with a Spicy Crust, Ginger Wasabi Mayo and Asian Slaw

INGREDIENTS:

1 lb             Tuna Filet, sushi grade and trimmed

2 tbs           Mustard Seeds, crushed

2 tbs           Coriander Seeds, crushed

2 tbs           Cumin Seeds, crushed

2 tsp           Salt

1 tsp           Pepper

3/4 cup       Mayonnaise

1/4 cup       Pickled Ginger

2 tbs            Powdered Wasabi

2 tbs           Red Onion, chopped

1 tsp            White Pepper

2 cups        Napa Cabbage, thinly sliced

2 tbs           Rice Vinegar

1 tbs           Sesame Oil

1/4 cup       Green Onions, chopped

4                  Egg Buns, cut in half

INSTRUCTIONS:

Cut the tuna into four steaks weighing 4 ounces each, or have your fishmonger do it for you.  Coat the tuna with the cumin, coriander, mustard, 2 tsp of salt and 1 tsp of pepper.  Set aside.

For the ginger wassail mayo: Place the mayonnaise in a small food processor and add the ginger, wassail, red onion and white pepper.  Process until well blended.  Transfer to a bowl and set aside.

For the slaw: Place the sliced cabbage in a bowl and set aside.  Place the vinegar, oil and green onions in a processor.  Blend until combined.  Pour the oil mixture over the cabbage and toss to coat.  Set aside.

Heat a grill to medium-high to high heat.  You should be able to hold your hand above the coals to the count of five and the grill is ready.  Oil the grill and place the tuna on the grill and sear for about 2 minutes each side.

While the tuna is cooking, toast the buns on a warm place on the grill away from the coals.  Once they are toasted, remove them and set aside.

To assemble, coat the bottom and top of the buns with the mayonnaise and place the tuna on the bottom bun.  Pile about half a cup of the slaw on the top of the tuna, then cover with the top half of the bun.  Serve.

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Filed under Fish Favorites, For the Grill, Summer Favorites, What's for Dinner?

June 28, 2010 · 5:03 pm

Spicy Sauteed Fish with Kalamata Olives (or Artichokes) and Cherry Tomatoes

 

Sauteed Tilapia with Tomatoes and Olives

 

INGREDIENTS:

1/4 cup                Olive Oil

2 lbs                    Tilapia, Red Snapper or Orange Roughy Fillets

1/2 cup                Fresh Parsley, chopped

1/2 tsp                 Dried Crushed Red Pepper

4 cups                 Cherry Tomatoes, halved

1 cup                    Kalamata Olives, chopped

6                            Garlic Cloves, minced

INSTRUCTIONS:

Heat olive oil in a heavy large skillet over medium-high heat.  Sprinkle fish with salt and pepper.  Add half of fish to skillet and saute until just opaque in the center, about 3 minutes per side.  Transfer fish to platter.  Repeat with remaining fish.  Add parsley and crushed red pepper to the same skillet.  Saute one minute.  Add tomatoes, olives and garlic.  Saute until tomatoes are soft and juicy, about 2 minutes.  Spoon over fish.

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Filed under Fish Favorites, Summer Favorites, What's for Dinner?

June 22, 2010 · 1:09 pm

Mango Salsa

IMG_2752

INGREDIENTS:

2                    Fresh Mangos, diced

1/4 cup         Pineapple, crushed

1/4 cup         Red Bell Pepper, coursely chopped

1/4 cup         Green Bell Pepper, coursely chopped

1                     Jalapeno, seeded and finely minced

1 tbs              Extra Virgin Olive Oil

1                     Garlic Clove, finely minced

1                     Shallot, finely diced

2 tbs              Fresh Cilantro or Parsley, chopped

2 tsp              Fresh Lime Juice or Lemon Juice

tt                     Salt and Pepper

INSTRUCTIONS:

Mix all ingredients in a bowl.  Chill for a couple of hours before serving to allow flavors to blend.

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Filed under Fish Favorites, For the Grill, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, What's for Dinner?

June 9, 2010 · 10:29 pm

Whitefish Wrapped in Indian Pastry

INGREDIENTS:

2 1/2 – 3 lbs      Tilapia or John Dory, filleted

2 oz                     Butter, clarified or Vegetable Oil

4 tbs                    Yogurt

INGREDIENTS FOR YOGURT:

8 oz                       All Purpose Flour

4 oz                       Whole Wheat

pinch                    Salt

1                             Egg, room temp

1/3 cup                  Yogurt

2 tsp                       Peanut or Vegetable Oil

1 tsp                       Water

INGREDIENTS FOR THE CHUTNEY:

3-4 oz                      Peanut Oil

2                               Ginger, 1′ pieces, peeled and fine dice

10                             Garlic Cloves, fine dice

2 tsp                         Sea Salt

1 tbs                         Turmeric, toasted and ground

1/4 tsp                     Cloves, toasted and ground (6 each)

1/4 tsp                      Cardamom seeds, toasted and ground (8 each)

8                                 Ripe Tomatoes, diced

INSTRUCTIONS FOR THE CHUTNEY:

Heat the oil in a heavy bottomed pot until very hot.  Add the onion, ginger, garlic and salt.  Lower heat and continue to cook, stirring occassionally, until the mixture is caramelized.  This should take about 45 minutes to one hour.

Add the turmeric, cloves and cardamom seeds.  Cook for about 5 more minutes.  Then add the tomatoes and cook for about 20 more minutes, or until the sauce becomes thick.  Set aside until ready to serve.

INSTRUCTIONS FOR THE PASTRY:

Combine the two flours and salt in a bowl.  Make a well in the center of the flour and add the egg, yogurt, oil and water.  Mix by hand until it looks shaggy and turn onto a work surface and continue to knead until the dough is smooth and elastic.  Let the dough rest, covered, for 30 minutes.

Divide the dough into four equal pieces and working with one piece at a time, roll each piece into a ball.  With a floured rolling pin, roll the dough out as thin as possible.  Place finished pieces onto a parchment lined baking sheet.  Stack the remaining pieces between parchment paper.  Refrigerate until service time.

INSTRUCTIONS TO PREPARE THE FISH:

Season a filet and place it on one half of the dough sheet, folding the other half of the dough over the fish.  Completely enclose the fish, making sure no air pockets exist between the dough and the fish.  Brush both sides of the pastry with clarified butter and cover with parchment.  Refrigerate for 10 minutes.  Repeat with the remaining fillets.

At the time of service, reheat the chutney and keep warm.  Heat a heavy bottomed saute pan and add 1 tbs of clarified butter.  When the butter is almost smoking, add the fish and saute for 3 minutes, or until the pastry turns golden brown.   Turn the fillet over and saute for about 2 minutes.  Remove the fish to a warm place.  Wipe out the pan and repeat with the remaining fish.

To serve, divide the sauce into 2 warm serving plates.  Place equal amounts of yogurt on the sauce.  Place the fish on top and served.

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Filed under Fish Favorites, International Inspirations, What's for Dinner?

June 8, 2010 · 1:27 pm

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

INGREDIENTS FOR THE GRILLING SAUCE:

1 tbs            Garlic, chopped

1 tbs            Fresh Ginger, chopped

1 tsp            Fresh Jalapeno, finely chopped

1 tbs            Scallion, chopped (green part)

1 tsp            Kosher Salt

1/4 cup       Peanut Oil

INGREDIENTS FOR THE DIPPING SAUCE:

3 stks         Lemongrass, ends trimmed and tender core chopped

3 tbs           Fresh Lime Juice

2 tbs           Scallions, finely sliced (white parts only)

1 tbs           Fish Sauce

1 tbs           Fresh Cilantro, chopped

1 tbs           Fresh Basil, chopped

1 1/2          Soy Sauce

1 tsp           Garlic, minced

1 tsp           Light Brown Sugar

2 tsp           Sriracha Chile Sauce

INGREDIENTS FOR THE KEBABS:

1 1/2 lbs   Large Shrimp, peeled and deveined (21-25 count)

4                  Japanese or Chinese eggplant, peeled and cut into 3/4 in rounds

INSTRUCTIONS F’OR THE GRILLING SAUCE:

In a  food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined.  The mixture will still be chunky.  Can be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE DIPPING SAUCE:

In a small serving bowl, combine all ingredients and 3 tablespoons water and stir well.  Can also be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE KEBABS:

Thread the shrimp onto flat skewers so the skewers are perpendicular to the length of the shrimp.  (Double skewers help to keep the shrimp from spinning while turning on the grill.)

Thread the eggplant pieces onto the skewers so that the skewer is parallel to the cut surface of the eggplant.  (Double skewers)

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Oil the grill grate.  Brush the grilling sauce all over the shrimp and eggplant skewers.  Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side.  Grill the eggplant skewers until soft and nicely browned, 2 to 4 minutes per side.  If they begin to burn before softening, transfer them to a cooler part of the grill(if using gas, lower the heat a bit.) 

Remove the shrimp and eggplant from the skewers and arrange on a platter.  Drizzle with 2 tablespoons of the dipping sauce and serve with the remaining dipping sauce on the side.

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Filed under Asian Cuisine, Fish Favorites, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?