TasteForCooking » Fish

Pan-fried Salmon & Halibut with Apple from Holland America

Sue Lobo — Mon, 29 Aug 2011 00:45:07 +0000

Pan-fried Salmon & Halibut with Apple

(from A Taste of Elegance Cookbook, Rudi Sodamin)
Serves 4

Ingredients
8 tablespoons (1 stick) butter 2 cups flour, for coating 1 tablespoon garlic powder Salt and freshly ground pepper 2 large eggs, beaten 2 cups fine dried breadcrumbs or Japanese-style “panko” breadcrumbs 4 (3-oz) salmon fillets 4 (3-oz) halibut fillets	1 Granny Smith apple, peeled, cored, cut into fine matchstick-size pieces and immediately tossed with the juice of ½ lemon Juice of ½ lemon, plus wedges (for garnish) 4 sprigs fresh tarragon (for garnish) 8 sprigs fried parsley garnish (optional, recipe follows) 8 large sprigs parsley 2 cups vegetable oil, for deep-frying

Preparation

Clarify butter: In a 1-quart saucepan over low heat, bring butter to a slow boil until melted and milk solids separate from fat, 10 to 15 minutes. When bubbling almost stops, remove from heat and let stand. Skim foam from top with a spoon. Slowly pour clear yellow liquid through a small strainer into a measuring cup; discard the rest. Reserve clarified butter.

Combine flour and garlic powder on a plate and season with salt and pepper. Whisk eggs in a shallow bowl. Spread breadcrumbs on separate plate.

Divide clarified butter between two skillets and place one skillet over medium-high heat.

Lightly coat salmon fillets in flour, shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place salmon in hot skillet when butter is almost smoking; cook till golden brown, 3-4 minutes per side.

Repeat with halibut in second skillet.

To serve, place one salmon fillet and one halibut fillet on each plate. Spoon some apples between them, garnish with lemon wedges, tarragon sprigs and parsley.

Garnish

Gently rinse and thoroughly dry parsley leaves.

In a 10-inch frying pan or cast-iron skillet, heat oil over medium-high heat until a deep-frying thermometer registers 350° F (do not allow oil to smoke). Line a baking sheet with two sheets of paper towels. When oil is hot, add 4 parsley sprigs and fry 2-3 seconds until brilliant green and crisp. Remove with slotted spoon and transfer to baking sheet. Repeat with remaining sprigs. Use quickly.

Pan-fried Salmon & Halibut with Apple from Holland America is a post from: TasteForCooking

Recipe of the Day: Tuna Taki Crisps

Sue Lobo — Fri, 26 Aug 2011 19:42:49 +0000

PF Changs shared this recipe for their new Happy Hour appetizer, Tuna Taki Crisps. The Orange Soy Sauce and Spicy Lime Mayo should taste great with any seafood.

12 oz. ahi tuna block
4 oz. English cucumber, peeled and diced
1 Tbsp. scallions (green part only), sliced thin
¾ tsp. toasted sesame seeds
10 wonton skins
2 c. vegetable oil
1 tsp. olive oil
1¼ Tbsp. orange soy sauce (see recipe)
Spicy lime mayo (see recipe)
Cilantro leaves, no stems

Directions:

Take tuna and cut off a little less than have, so you have about a 5-oz. piece left. Rub smaller piece with olive oil and season with salt and pepper.
Heat a nonstick pan over medium heat and place the seasoned tuna in the pan, searing for 1 minute. Turn over and let sear for another minute. Using tongs, sear on the thin edges of the tuna for 1 minute each. All sides with the exception of the ends should not be seared. Place in refrigerator to cool.
Take remaining tuna block and chop into ¼x¼-inch pieces.
Mix diced tuna, cucumber, scallions, toasted sesame seeds and orange soy sauce gently in a clean metal bowl. Place in refrigerator.
Heat vegetable oil in medium saucepan over low heat.
Cut square wonton skins in half making two triangles.
Deep fry triangles for about 45 seconds to 1 minute until crispy and light brown. Place on paper towel to drain oil. Reserve for assembly.

To Assemble:

Take cooled, seared tuna and slice very thin into ½-oz. slices. Place sliced seared tuna slice on crispy wonton triangle. Place 1 Tbsp. of marinated tuna mixture in the center of the crisp on top of sliced tuna.
Using a small spoon, place a small dollop of spicy lime mayo sauce on top of marinated tuna, garnish with a cilantro leave. Serve within 15 minutes of assembly so wontons stay crisp.

Ingredients:

¼ c. soy sauce
1 tsp. fresh ginger, minced
¼ tsp. sesame oil
½ tsp. orange zest
1 tsp. lime juice, fresh squeezed
1 tsp. rice vinegar

Place all ingredients in a small mixing bowl and mix well.

Note: When zesting orange, do not zest too far into orange. Too much white flesh will result in a bitter taste.

Ingredients

1 c. mayonnaise
2¼ tsp. Sriracha hot sauce
¼ tsp. soy sauce
½ tsp. lime juice, fresh squeezed
¾ tsp. rice vinegar

Place all ingredients in a small mixing bowl and mix well.

Recipe of the Day: Tuna Taki Crisps is a post from: TasteForCooking

Featured Recipe: Chef Nobu Matsuhisa’s Black Cod with Miso

Sue Lobo — Mon, 14 Mar 2011 16:08:01 +0000

Food & Wine At Sea Featured Recipe

Chef Nobu Matsuhisa’s Black Cod with Miso

Marinate this dish overnight. The sauce also works well with beef and salmon.

Ingredients:

1/2 cup sake
3/4 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar
4 black cod fillets, about 8 ounces each

Recipe Instructions:

1. Bring sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate alcohol.
2. Reduce heat to low and add miso paste, mixing with a wooden spoon. When miso has dissolved completely, increase heat to high and add sugar, stirring constantly to ensure bottom of pan does not burn. Remove from heat once sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for plating the next day, and use the rest as marinade.
3. Pat fish thoroughly dry with paper towels. Cover with saikyo-miso sauce and place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.
4. Preheat broiler to high.
5. Lightly wipe off and excess miso clinging to fillets, but do not rinse it off fish. Discard marinade. Place fish in a broiler pan, and broil until surface if fish turns brown, about 2 minutes.
6. Reduce temperature to 400°F.
7. Move fish to center of oven and bake 10 to 15 minutes.
8. Transfer fillets to individual plates. Add a few drops of reserved sauce to each plate.

Featured Recipe: Chef Nobu Matsuhisa’s Black Cod with Miso is a post from: TasteForCooking

Pan-Grilled Snapper with Chimichurri Recipe – Even the Kids liked it !

TinaB — Wed, 12 Jan 2011 01:44:04 +0000

We all know that we should eat more fish but not one of us does it – right ? We don’t even come close to eating fish once a week but it was one of my New Year’s resolutions to incorporate more fish and vegetarian meals into our diet so here goes nothing. So we far we are into week two of the new year and I have to say the best thing I did was sign up for the myrecipes.com database of newsletter recipes. Something that came through that week one of the suggested meals was a Pan Grilled Halibut with Chimichurri. I changed it up a bit because I could not find any halibut at any of our local stores so I made my own version – Pan Grilled Snapper with Chimichurri. It was very easy to put together and definitely something we eat again – even the kids ate it !
But if you can’t get around to eating the fish but still need to start a diet for the new year Nutrisystem Coupons and Medifast Coupons this is a great place to find discounts.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

Ingredients

1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoon chopped fresh basil
1 1/2 tablespoon finely chopped shallots
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cayenne Pepper on top once it is cooked for a little extra kick
Cooking spray
4 (6-ounce) Snapper fillets

Preparation

1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.

As a side I made a Risotto with Asparagus and Mushrooms – it was great with it.

Pan-Grilled Snapper with Chimichurri Recipe – Even the Kids liked it ! is a post from: TasteForCooking

Salmon Caviar Canapés Recipe from NS Merill

TinaB — Thu, 26 Aug 2010 18:44:09 +0000

Our good friends at NS Merill and Company have shared one of their favorite recipes for a cocktail party – Salmon Caviar Canapés!

Recipe for Salmon Caviar Canapés

12 ounces cream cheese, room temperature
2 tablespoons snipped fresh chives
1 tablespoon prepared horseradish
Salt and pepper to taste
1 loaf thinly sliced white bread
6 ounces red salmon caviar
Fresh parsley sprigs

1. Beat the cream cheese with an electric mixer until light and fluffy. Beat in the chives, horseradish and salt and pepper to taste until blended. Refrigerate until firm.

2. Preheat oven to 325 degrees F

3. Cut sixty triangle shapes from the bread slices. Place in a single layer on baking sheets and bake until lightly toasted. Turn and toast the second side.

4. Spread each toast triangle with a thin layer of the cream cheese. Place ½ teaspoon of the salmon caviar on the top center of each triangle. Garnish with a parsley sprig.

yields – 60 hors d’ oeuvres

NS Merill offers the best selection of party dishes- and for this occasion the suggest the Artisanal Tableware by Caskata from N. S. Merill & Company. The plates they use for cocktail parties are canapé plates with sea patterns by Caskata. To see the products they carry visit http://www.nsmerill.com

Salmon Caviar Canapés Recipe from NS Merill is a post from: TasteForCooking

Seafood Stew Cioppino Style

Sue Lobo — Fri, 31 Jul 2009 19:34:24 +0000

This is a one pot meal that is very filling. No need to serve with anything else, unless you enjoy dipping French or Italian bread into the delicious sauce. The nice thing about this dish is that you can add your own touch by adding different spices and herbs to enhance the flavor.

Ingredients:

2 cups white onion
1/2 cup green pepper
1/2 cup red pepper
8 cloves garlic – chopped
1/2 cup olive oil
3-4 fresh basil leaves or 2 tsp. dried basil
1 tsp oregano
1 tsp thyme
1 tsp cumin
2 bay leaves
1 pinch cayenne pepper
1 pinch paprika
3 cups fresh plum tomatoes diced
or 1 large can diced tomatoes (28 ounce w/ liquid)
1 can tomato paste (6 ounce)
1 1/2 cups white cooking wine (or dry white whine)
1 cup clam juice
1 cup chicken stock
1 cup fresh parsley
1 1/2 pounds cod filet cubed
1 pound med or large shrimp (peeled & deveined)
1/2 pound bay scallops
1 pound mussels (cleaned & debearded)
1/2 pound clams
1/4 cup cilantro

Directions:

1. Sauté the onions, peppers & garlic in olive oil, stirring occasionally
until onions are soft.

2. Add tomatoes, tomato paste, wine, clam juice, chicken broth, basil,
      oregano, thyme, cumin, bay leaf, 1/2 parsley and black pepper. Cover
      & simmer for 40 minutes.

3. Add fish, shrimp, scallops, mussels & clams. Bring to a boil. Lower the
heat and simmer about 7 to 10 minutes until mussels and clams open.

4. Serve in bowls & add fresh chopped parsley (& cilantro if you like the
taste,) to each bowl.

Tips:

Don’t add the seafood until you are ready to eat, as over cooking will make seafood dry and chewy.

Not a fan of fish? This works with great with just shrimp and scallops or your favorite.

You can serve over pasta or rice or in a bread bowl

Having guests? Make the broth the day before & refrigerate.

If you like the consistency of a thicker sauce rather than broth, add 8 ounces of canned tomato sauce.

Want to save time? Used canned clams & frozen seafood.

Substitute or add any seafood you’d like…lobster, crab, oysters, calamari, etc. they all taste great once you have your base.

This meal will require you get your “hands dirty” to really enjoy the seafood.

Have extra plates or a platter where everyone can put their shells.

Seafood Stew Cioppino Style is a post from: TasteForCooking

Baked Grouper Recipe

Sue Lobo — Wed, 15 Jul 2009 16:30:16 +0000

In the mood for “fish and chips” but want to avoid eating fried foods?

For the Grouper:

1 1/2 to 2 pounds of group fillet
1/3 cup mayonnaise
3 cloves of garlic crushed
2 tablespoons olive oil
1/2 teaspoon soy sauce
1/2 teaspoon old bay seasoning
1 teaspoon white vinegar
Lemon

1.   Preheat oven to 375 degrees
2. Spray baking pan with non stick cooking spray
3. Coat fish with olive oil
4. Mix mayo, galic, soy sauce, vinegar & old bay seasoning to make a dressing.
5. Brush paste onto fish.
6. Bake 15 to 20 minutes
7. With spoon spread any sauce that has run into pan back onto fish.
8.  Set oven to broil and cook for 3 to4 minutes to brown the top of the fish.
9. Squeeze lemon to taste & serve immediately.

Tips:

Bake fries in the oven along with the fish for a healthier version of fish and chips.

Baked Grouper Recipe is a post from: TasteForCooking