Category Archives: fish

Sauteed Sea Bass w/ Lemony Pea Cream

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Here’s a dish that just screams summer. With fresh peas readily available in the markets, or your garden if you are lucky enough to have one, this dish makes for an easy and flavorful dinner. The recipe comes from Saveur Magazine and I’ve made a few adaptations to fit the needs of my pantry and my family’s taste buds. The recipe originally used cod filets as the protein. I substituted sea bass filets but you could use any firm white fleshed fish.  In a pinch you can use frozen peas but if fresh are available, do use those since they are just so good. Serve the fish alongside a starch of your choice –I used steamed jasmine rice– and dinner is ready.

SAUTEED SEA BASS w/ LEMONY PEA CREAM

4 boneless, sea bass filets cut into 2 inch pieces

1 tablespoon mustard seeds, lightly crushed

2 cups fresh peas

Zest of 1 lemon, finely minced

Juice of 1/2 lemon

Salt & pepper to taste

2/3 cup half and half or light cream

2 tablespoons olive oil

Dill to garnish, optional

  • Sprinkle the sea bass filets with the crushed mustard seeds and let marinate in the refrigerator for 1 1/2 hours.
  • Add lemon juice to the fish and allow to sit for an additional 1/2 hour.
  • Place the peas in a small sauce pan and add 1/2 cup of water. Steam until tender and drain. Reserve 1/2 cup of peas.
  • Using a stick blender, puree 1 1/2 cups of peas and the lemon zest with the half and half. Season with salt and pepper.
  • Transfer the mixture into a small saucepan and place over low heat to keep warm.
  • Heat the olive oil in a large skillet.
  • Sprinkle the fish on both sides with salt and pepper then add the sea bass to the hot oil. Cook, turning once, until the fish is lightly browned, about 3-4 minutes in total.
  • Divide the pea puree between 4 plates and top with the fish.
  • Sprinkle the reserved peas over the top of the fish and garnish with dill if desired.

Serves 4

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Browned Butter Flounder w/ Lemon Snap Peas

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This is a fast and fresh tasting dinner option adapted from Cooking Light that literally cooks in minutes (so be sure to prep all of your ingredients before beginning to cook). There are just a handful of ingredients and best of all, everything is cooked in a single pan meaning cleanup is a snap as well. I’ve used flounder in this recipe but use whatever firm white fish you prefer.

BROWNED BUTTER FLOUNDER w/ LEMON SNAP PEAS

4- 6 ounce flounder fillets

3 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4teaspoon kosher salt

4 teaspoons olive oil, divided

3 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh flat-leaf parsley

Juice of 1 lemon

Zest of 1 lemon

8 ounces sugar snap peas, trimmed

1 teaspoon grated lemon rind

  • Combine the flour, black pepper, garlic powder, paprika and salt in a shallow dish.
  • Dredge the fish in the flour mixture, shaking off any excess.
  • Heat half of the oil in a large non-stick skillet set over medium-high heat.
  • Swirl the oil to coat then add the fish to the pan, cooking for 3 minutes on each side or until the fish flakes easily with a fork.
  • Remove the fish from the pan and keep warm.
  • Reduce the heat to medium and add the butter to the pan.
  • Cook for 1 minute or until the butter begins to brown.
  • Pour the butter into a small bowl, stir in half of the lemon juice and the parsley.
  • Return the pan to medium-high heat and add the remaining oil.
  • Add the snap peas and cook for 2 to 3 minutes or until just tender crisp.
  • Stir in the remaining lemon juice and zest and serve alongside the fish topped with the brown butter.

Serves 4

 

Lemon Roasted Cod over Garlicky Kale

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love serving fresh fish for dinner. Not only is it incredibly healthy but it cooks quickly, making it the perfect weekend night meal. For me, the simpler the fish the better as a good fish doesn’t require a lot of additional seasonings or sauces. And this Cod dish doesn’t get much simpler; all it takes is a dash of salt and pepper and a bit of lemon juice and it is perfect.

I like to serve the Cod on top of a bed of garlicky kale. The strong and earthy flavors of the kale contrast nicely with the fish and provide for a satisfying meal. Cook the kale while the fish is roasting and you will have dinner on the table in less than half an hour.

LEMON ROASTED COD OVER GARLICKY KALE

For the Cod:

4 4 ounce cod filets

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 slices lemon

  • Preheat the oven to 375 degrees.
  • Line a rimmed baking sheet with aluminum foil and coat lightly with non-stick cooking spray.
  • Place the Cod filets on the baking sheet and sprinkle the salt and pepper over the tops of each filet.
  • Place one lemon slice on top of each filet.
  • Bake, uncovered, for 20 minutes or until the fish flakes easily with a fork. Cooking time will depend upon the thickness of the filets.

For the kale:

2 tablespoons olive oil

4 cloves garlic, minced

6 cups kale, rinsed, dried and coarsely chopped

1/2 teaspoon salt

  • Heat the olive oil in a large skillet.
  • When it shimmers, add the garlic and saute until fragrant, about 1 minute.
  • Add the kale and cook, tossing regularly, until the kale has wilted and is bright green.
  • Sprinkle with salt.

Serves 4

Sauteed Sea Bass w/ Lemony Pea Cream

photo 3-189

Here’s a dish that just screams summer. With fresh peas readily available in the markets, or your garden if you are lucky enough to have one, this dish makes for an easy and flavorful dinner. The recipe comes from Saveur Magazine and I’ve made a few adaptations to fit the needs of my pantry and my family’s taste buds. The recipe originally used cod filets as the protein. I substituted sea bass filets but you could use any firm white fleshed fish.  In a pinch you can use frozen peas but if fresh are available, do use those since they are just so good. Serve the fish alongside a starch of your choice –I used steamed jasmine rice– and dinner is ready.

SAUTEED SEA BASS w/ LEMONY PEA CREAM

4 boneless, sea bass filets cut into 2 inch pieces

1 tablespoon mustard seeds, lightly crushed

2 cups fresh peas

Zest of 1 lemon, finely minced

Juice of 1/2 lemon

Salt & pepper to taste

2/3 cup half and half or light cream

2 tablespoons olive oil

Dill to garnish, optional

  • Sprinkle the sea bass filets with the crushed mustard seeds and let marinate in the refrigerator for 1 1/2 hours.
  • Add lemon juice to the fish and allow to sit for an additional 1/2 hour.
  • Place the peas in a small sauce pan and add 1/2 cup of water. Steam until tender and drain. Reserve 1/2 cup of peas.
  • Using a stick blender, puree 1 1/2 cups of peas and the lemon zest with the half and half. Season with salt and pepper.
  • Transfer the mixture into a small saucepan and place over low heat to keep warm.
  • Heat the olive oil in a large skillet.
  • Sprinkle the fish on both sides with salt and pepper then add the sea bass to the hot oil. Cook, turning once, until the fish is lightly browned, about 3-4 minutes in total.
  • Divide the pea puree between 4 plates and top with the fish.
  • Sprinkle the reserved peas over the top of the fish and garnish with dill if desired.

Serves 4

Coconut Red Curried Cod

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

If you like curry this dish is for you. First, it cooks up fast. Start a pot of rice before you begin chopping your scallions and garlic and in less than half an hour you’ll have dinner on the table. I used cod since its mild firm white flesh cooks up fast and holds together well but you could easily substitute another white fish or even shrimp. Add some crusty bread to sop up the tasty coconut milk sauce and a crisp white wine and your Friday night dinner is complete. Enjoy!

COCONUT RED CURREID COD

1 tablespoon canola oil

8 scallions, whites and greens separated, chopped

2 tablespoons Thai red curry paste

4 cloves garlic, minced

Pinch of salt

1 lb cod or other firm white fish, cut into bite sized pieces

1 8-ounce can coconut milk

2 teaspoons fish sauce

1/4 cup fresh cilantro, chopped

Juice of 1 lime

  • In a large nonstick skillet set over medium-high heat, heat the oil until shimmering.
  • Add the scallion whites and red curry paste then sauté one minute.
  • Add the garlic and salt and cook about 2-3 minutes.
  • Gently stir in the cod and stir to coat.
  • Add the coconut milk and fish sauce and mix well.
  • Simmer about 4-5 minutes, until the cod is cooked through.
  • Remove from heat, stir in the lime juice, cilantro, and scallion greens.
  • Serve over rice.

Serves 4

Mediterranean Trout

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Fish doesn’t need to be intimidating to cook.  In fact, it is surprisingly easy and since it cooks quickly makes for a fast dinner.  Fish filets are nice but if you want to really impress your guests serve them a whole fish.  You can either serve a large one for the table or an individual fish for each guest.  Your fish monger can clean them for you making preparation even easier.

Think of the combination of vegetables I’ve used as a method rather than an exact recipe using and substituting whatever vegetables you like or have on hand.  If you don’t have capers substitute black olives or use both.  I like oregano but you can also use thyme, basil or a combination of all three.  Experiment with different combinations until you find a winning one for your family.  It really is that easy.

I served this with buttered baby red potatoes but mashed potatoes, orzo, or Israeli couscous would also be good.

MEDITERRANEAN TROUT

4 whole trout, cleaned, scaled, rinsed, and patted dry

2 large tomatoes, diced

1 large eggplant, diced

1 green pepper, diced

1 red pepper, diced

1 zucchini, diced

1 fennel bulb, thinly sliced

1 small red onion, minced

4 cloves garlic, divided

2 tablespoons capers, rinsed

Juice of 1 lemon plus 8 lemon slices

4 tablespoons olive oil

1 tablespoons sugar

1 tablespoon dried oregano

Salt and pepper to taste

  • Pre-heat the oven to 375 degrees.
  • Coat four pieces of tin foil with spray and place a trout in the center of each foil piece and place on a rimmed baking sheet.
  • Thinly slice two of the garlic cloves and distribute the garlic slices and 8 slices of lemon evenly inside the four fish.  Generously season the outside of the fish with salt and pepper.
  • Place the tomatoes, eggplant, green and red peppers, zucchini, fennel, and onion in a medium-sized bowl.
  • Mince the remaining two garlic cloves and add them to the vegetables along with the capers, lemon juice, olive oil, sugar, and oregano.  Toss well to combine all of the ingredients.
  • Evenly divide the vegetables over the top of each fish.
  • Tightly wrap each fish with the foil to create packets.  Be sure to seal the edges so that the juices don’t escape.
  • Place the pan in the oven and bake the fish for 35-40 minutes.  Take care when opening the packets since hot steam will escape.

Serves:4

Fish Tacos w/ Tropical Salsa

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Much to my surprise, during a recent trip to Greece my son gobbled up fresh fish during lunch proclaiming that “he loves fish”.  Wanting to take advantage of this newfound adoration I came home searching for new ways to appease his ever-changing appetite.  I’m always on a quest to find new ways to serve fish to my family.  This isn’t always easy since they shy away from anything that has too strong of a fish flavor.  Part of the attraction of the fish in Greece was it’s fresh and mild taste.  I’ve learned that the best way to get them to eat fish at home is to  make sure that there are plenty of other flavors accompanying the main dish and these tacos do the trick.

I used Cod filets for my tacos but any firm white fish will do.  Breading the fish in panko crumbs before frying it created a crispy crust on the exterior of the each piece that added additional texture to the taco. The tropical salsa was made with the fruits  I had available.  Make sure they are ripe since under ripe fruit will not yield the same flavorful results.  Fresh peaches would also work in this salsa.  You can use them in place of one of the other fruits or add them into the mix for more variety.

FISH TACOS W/ TROPICAL SALSA

8 Greek-style pitas

For the salsa:

1 avocado, diced

1/2 cup mango, diced

1/2 cup fresh pineapple, diced

1 chili pepper, minced

1 small red onion, minced

1/4 cup chopped cilantro

Juice of 1 lime

Salt & pepper to taste

For the filling:

1 small head radicchio, thinly sliced

1 tablespoon cider vinegar

1 tablespoon sugar

1 teaspoon salt

For the fish:

1 pound firm fish filets, cut into strips

6 tablespoons olive oil, divided

2 eggs

2 tablespoons water

1 cup Panko bread crumbs

1/2 cup all-purpose flour

Salt & pepper

  • Wrap the pitas in aluminum foil and place in a 200 degree oven until ready to serve.
  • To make the salsa, combine the avocado, mango, pineapple, red onion, chili pepper, and lime juice in a medium-sized bowl.  For a spicier salsa use the seeds of the chili pepper, for a milder salsa, remove them before mincing.  Season with salt and pepper and set aside.
  • To make the filling, combine the radicchio, cider vinegar, sugar, and salt in a small bowl.  Set aside until ready to serve.
  • For the fish:  Place the eggs and water in a shallow dish and whisk to combine. Place the flour, salt, and pepper in a separate shallow dish and whisk to combine.  Place the panko crumbs in a third shallow dish.
  • Dip the pieces of fish in the egg mixture and coat them on both sides.  Dredge each piece in the flour then in the panko crumbs.  Set aside.
  • Heat one-third of the olive oil in a large skillet placed over medium-high heat until it is shimmering.
  • Working in batches and adding more oil as needed, fry the fish for 3-4 minutes on the first side then an additional 2-3 minutes on the second side until each piece is browned and crispy.
  • Remove from the pan and set aside on a paper towel lined plate while the remainder of the fish is cooking.
  • To assemble, place two pitas on each of four plates.  Divide the radicchio mixture over the top of each pita then place 2-3 pieces of fish on top of the radicchio.  Top with the salsa and serve immediately.

Serves 4

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