Fish Recipes

 

Curry crusted Tuna in Passion fruit sauce

I made this for MJ Power. It was quite tasty.

The passion fruit sauce is rich, sweet and very tangy with a little numbness from the jalapeno (not a huge spice hit)

4 1 inch mignons of sashimi quality tuna.
Homemade curry powder (ask Cheryl - this is her responsibility)
Juice of 3 passion fruit, strained
1/2 shallot, minced
2 tbsp butter
1/2 japaleno pepper deseeded and minced
oil for frying (grapeseed or peanut is good)

1. sautee shallot in butter until translucent.
2. Add passion fruit and jalapeno and cook over low heat 5 minutes.
3. salt and pepper tuna and dust with curry
4. Heat pan over medium hit heat and add oil.
5. Add tuna and cook 1 minute per side.
6. Serve with passion fruit sauce.

Sardine in Citrus Escabeche

Made this for Dan and the lovely Marla
It was pretty tasty. Not rock my world tasty but pretty tasty. The citrus did a good job of cutting the rich oiliness of the fish.
I avoid vinager bc of its effects on the palette (red wine killer)

8 sardines, gutted and scaled
flour, salt and pepper
juice 2 oranges
Juice 1 lemon
6 mint leaves, julienned
15 tarragon leaves
1/2 red onion thinly sliced
olive oil for frying

1. sautee red onion in olive oil over medium heat 15 minutes until they start to caramelize.
2. Add Citrus and herbs to shallow pan and toss in red onions, reserving oil
3. dredge sardines
4. raise heat to high and when almost smoking add sardines
5. Cook 2-3 minutes per side until done
6. Add to citrus
7. Let sit at least 1/2 hour per side.
8. Serve in sauce.

If you want to increase the sauce intensity, you can double the citrus and cook, reducing by 1/2.
Also, if you can get them, use blood oranges or perhaps passion fruit. Both will be more intense than regular juice oranges.

Red Snapper Agrodolce

2 sweet onions, sliced thin
olive oil
1 tbsp fennel seeds
2 tbsp choped dried cherries
1/4 cup cidre vinegar
1/4 cup white wine
bay leaf
1 2 lb red snapper, scaled, gutted and definned
ground black pepper

1) preheat oven 400
2) salt and sautee onions in olive oil until just beginning to brown (do not fully caramelize or they wil burn later)
3) add cherries, fennel seed, white wine, vinegar, bay leaf and pepper, mix
4) add fish on top
5) place in oven and cook 25 minues until done
6) serve with sauce

 

Tuna Crostini

I made this with Ariella with leftover fibrous tuna. She scarfed it - absolutely delicious and our little secret (well no more). Uses leftover firous parts of tuna if you want, avoiding waste.

1/8 lb sashimi quality tuna
1/2 sweet onion roasted with chicken, crushed and minced
French olive oil (buttery)
3 sprigs thyme, minced
fleur de sel - crushed with flat of knife.
pepper
8 slices fresh bread - I used Puglian bread

1. slice tuna, crush with flat of knife and remove any fibrous parts.
2. Add onion, olive oil, thyme, fleur de sel and pepper
3. spread n bread

Broiled Yellowtail Collar

1 Yellowtail Collar (1 pound)
1/12 cup mirin
1/8 cup sake
1.5 tsp sugar
1 tsp sweet soy sauce
1 tbsp regular soy sauce
2 scallions white and light green parts, chopped
4 chives, chopped
peanut oil

1. salt collar, let rest 5 minutes
2. boil 4 minutes in water, remove and cool in water
3. sautee chives and scallions in peanut oil until they are soft.
4. Add all ingredients to chive/scallion mixture and add to collar. Marinte for up to 1 hour
5. Preheat oven to broil.
6. Place fish in ovenproof flat bowl, skin-side up and broil 20 minutes, basting every 5 minutes.
7. Serve with sauce.

Blackened Tuna Over Pepper Puree

Blackened Tuna Over Pepper Puree

1 lb tuna
1/5 cup diced bacon (3 millimeteres per side)
1/4 poblano pepper, roasted, deseeded and skin removed
1 yellow or orange pepper, roasted, deseeded and skin removed
1 jalapeno pepper, roasted, deseeded and skin removed
2 tbsp heavy cream
2 tbsp chopped sweet onion
salt and pepper

1. salt and pepper tuna
2. in cast iron skillet, cook bacon until crsipy, remove
3. sautee onion in bacon, remove
4. puree onion, peppers and cream.
5. Heat pepper, cream mixture wuth bacon, add salt and pepper
6. Heat bacon fat in skillet until very hot
7. sautee tuna 1 minute per side
8. slice tuna into 8 pieces
9. plate pepper creme mix and place tuna on top.

Cioppino Recipe

Serves 4

2 cups chopped tomatoes (preferably San Marziano)
1/4 cup dry white wine
1 cup lobster (or shrimp) stock
16 medium shrimp, shelled and deveined
16 small clams, cleaned and soaked in sallt water to remove debris
8 mussels, debearded
3 whole medium cloves garlic, peeled
1 clove garlic,
2 tbsp cooking olive oil
extra virgin olive oil to drizzle
chopped parsley
8 slices day old bread
pepper

toast bread
rub with garlic and srizzle with good extra virgin olive oil

sautee 3 cloves garlic in olive oil (tilting pan 45 degrees to fully submerge) until light brown,

remove from pan, remove green sprout and smash and mince.
Heat tomatoes in olive oil, stir, add wine and lobster stock
Cook 15 minutes over medium heat until reduced and thick
add chopped garlic, pepper, clams, cover and cook 5 minutes
add shrimp, mussels, cover and cook 5 minutes
discard unopened clams and mussels
add parsley, correct for salt and serve over bread in shallow bowls


Sliced lobster tail (1 inch slices) can be used and should be cooked 7-8 minutes
Can also be served with pasta (no cheese)

 

Bacalau


1 lb salt cod
1 cup lobster stock
1 cup cream
pepper
Olive oil
3 roasted garlic cloves

1. Soak 1 lb salt cod 2 days, changing water 3 times
2. sautee roasted garlic cloves in olive oil to warm
3. Cut Cod into 1-1.25 inch cubes and warm in olive oil mixture
4. Add lobster stock, cream and pepper
5. Cook over medium heat until sauce is sticky.
6. Puree in cuisinart
7. Serve (I served with poblano pimento to cut the richness)

 

Tequila Smoked Salmon   

 2 lbs salmon

1/4 cup tequila

juice 1 lemon 

2 tbsp minced tarragon

salt  and pepper


 

1. combine marinade ingredients in glass pan, add salmon

2. marinate 1 hour per side

3. smoke 1 hour at 225 degrees in smoker until just cooked through

4. Serve with buttered bread

 

Oven Roasted Salmon with Curry Sauce

 

1 pound salmon fillet

3 celery stick sliced into 4 inch long by 1/4 inch sitcks

salt and pepper

peanut oil 

1/4 cup ginger, sliced thin

2 jalapeno peppers sliced thin

2 inches lemongrass, sliced very thin 

1 tsp curry paste 

4 scallions, white and light geen sliced thin, dark green sliced into 1/2 inch slices

1 yellow pepper and/or orange pepper sliced into 1/6 inch thick slices

sauce 

  - 1 tbsp fish sauce

 - juice 1.5 limes

 - 2/3 cup coconut milk

 - 1/2 cup cilantro

 

 


1. preheat oven to 375

2. create celery stick bed on pyrex dish, place slamon on top and salt and pepper

3. roast 25 minutes until just done

4. remove from oven

5. heat peanut oil to cover bottom of wok

6. add ginger, stir fry 30 seconds

7. add jalapeno peppers and lemongrass and stir fry 30 seconds

8 add curry paste and stir fry 15 seconds

9. add scallions and stir fry 30 seconds

10. add yellow/orange peppers, stir fry 45 seconds

11. add sauce, mix 30 seconds

12. serve sauce with or over salmon

 

 

Bruschettas a la Bagna Cauda

 

Toast Bread (day old is best)
Heat 5 anchovy fillets with 3 tbsp butter and 1 tbsp anchovy olive oil and ground pepper
slice celery leaves and place on bread
top with sauce
 
 

God's Tuna Tartare

Serves 4

 

1 lb sashimi quality tuna

1 tbs butter

1 shallot, minced

1 tbsp demiglace (pork or veal)


1) chop tuna

2) sautee shallots in butter until wilted

3) add demiglace and stir untilincorporated

4) mix tuna with demiglace and correct

5) serve


Red Snapper Fillets with Sauteed Baby Cabbage

Serves 8

 

2 pounds red snapper, filleted in 8 pieces

2 grapefruit-sized baby cabbages, sliced thin like for cole slaw

Butter

2 tsp lemon juice

1 tsp white wine 

1 tsp chopped parsley


1) salt and pepper snapper fillets

2) add butter to sautee pan and heat over high heat until starts to brown

3) add fillets, skin side down and swirl in pan to prevent sticking

4) add cabbage to 4 tbsp butter, add salt and pepper and cook until just wilted (2-3 minutes), plate

5) flip fillets and cook until just cooked through, remove to paltes

6) add wine, lemon juice and parsley to fish sautee pan and whisk in 2 tbsp butter, 1 at a time

7) add 1/2 tsp sauce on top of each fillet and serve


Avacado and Kipper Gateau/Terrine

So this sounds weird and/or disgusting.  Rest assured, it is not.  The richness of the avocado blends wonderfully with the smoky fishy taste of the kippers.  It's also really easy to make and source.  You can make it even easier if you just slice the main ingredients and place them on a plate.


Haas avocado, sliced thin

2 oz smoked kippers

fleur de sel

extra virgin oilve oil


1. get a large souffle dish, place saran wrap inside, coat with olive oil

2. alternate layers of avocado and fish, wish fleur de sel and olive oil on each avocado layer

3. place flat dish on bottom of souffle dish, invert

4. serve