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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Fish

February 2, 2015 Cod Filet floating On a Bed of Broccoli Rabe



Cod floating on a bed of Broccoli RabeRECIPE

A CookTale

This one is for Eduardo Nery, my Portuguese friend who is comfortably situated among the white blossoming Almond Trees in the Algarve. They were planted centuries ago to to remind a Russian princesses of the snow white terrain of home that she so longed to see. Today she could be well comforted in the white terrain of Woodstock, NY

INGREDIENTS

2 TB Mustard
1 TB Capers, drained
1 TB chopped fresh Tarragon
2 TB plus 1 tsp EVOO
Kosher Salt and Black Pepper
1 TB fresh Lemon Juice

METHOD

In a small bowl, stir together the Mustard, Capers, Tarragon (if using), 2 TB EVOO and 2 TB water. (If necessary, adjust the consistency with more water.)
Heat 1 tsp of the remaining EVOO in a large nonstick skillet over medium high heat. Season the Cod with Salt and Pepper and cook until opaque throughout, 4 to 7 minutes per side.
Serve the Cod, plated with a couple of spoonfuls of Sauce.

July 5, 2014 Black Cod with Miso Sauce


Black Cod with Miso Sauce

 

RECIPE

Serves 2

A CookTale

In the U.S.A. we call it Black Cod! Common names worldwide for this Pacific Ocean fish include Sablefish, Blue Cod, Bluefish, Candlefish, Coal Cod, Coalfish, Beshow, and Skilfish. Call it what you will. it’s a wonderful tasty fish made even tastier, when marinated in an Asian White Miso Sauce for a few days.

INGREDIENTS
2- 6 oz Black Cod fillets, about 2″ thick, skin on
3/8 cup of Mirin
3/8 cup of Sake
3/8 cup of white Miso paste
3 TB of Sugar
2- 6 oz Black Cod fillets, about 2″ thick, skin on
1TB of Peanut Oil for the pan
Pickled Ginger, for serving (optional)

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish & let cool. Add the fish skin side up. Cover and refrigerate overnight or vacuum marinate.

2. Preheat the oven to 400°. Heat a grill pan & oil it. Scrape the marinade off the fish. Add the fish skin side down & cook over high heat until crisp. Flip the fish onto a heavy rimmed baking sheet & roast for 10 minutes, or until flaky.

3. Transfer to plates & serve with pickled Ginger & additional Miso sauce.

June 25, 2014 Slow-Roasted Sea Bass With Mustard and Dill


Slow roasted fish

 

RECIPE
By Florence Fabricant of the New York Times

Serves 2

A CookTale

A splendid dish which deserved a better photo.
Having said that, I hope the recipe will whet your appetite. And when it reached the table, it was well worth the effort.

INGREDIENTS
1 Lemon
1 2-inch piece fresh Ginger, peeled and chopped
2 TB minced fresh Dill
3/4 tsp Brown Mustard Seeds
Salt and ground Black Pepper
1 2 lb Black Sea Bass, Ocean Perch, Porgy or similar fish, gutted and scaled
2 TB EVOO
1 Shallot, chopped
1/2 C dry White Wine or Vermouth
1 TB Dijon Mustard
2 TB Crème Fraîche

METHOD

1. Heat oven to 200 degrees. Cut Lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the Ginger, half the Dill and 1/2 teaspoon Mustard Seeds. Season with Salt and Pepper. Rub outside of Fish with 1 tablespoon oil. Fill cavity with Ginger, Lemon and Dill mixture.

2. Cut 2 large sheets parchment (or non-stick tinfoil) a good 3 inches bigger, all around, than the Fish. Place the Fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.

3. Meanwhile, heat remaining EVOO in a small skillet, add rest of Ginger and the Shallot and sauté on low until Shallot is translucent. Add remaining Mustard Seeds. Stir in reserved Lemon Juice and the Wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in Mustard and Crème Fraîche and cook another few minutes until sauce has thickened a bit. Season with Salt and Pepper and remove from heat.

4. When Fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of Fish; place on a serving dish. Lift out bones. Place bottom layer of Fish on dish. Gently reheat sauce, fold in remaining Dill, spoon sauce down the center of each Fillet and serve.

June 16, 2014 Grilled Swordfish With Blood Orange Balsamic Glaze


Swordfish with Blood Orange Balsamic GlazeRECIP

Serves 2

A CookTale

The next time you prepare Swordfish, try it my way.
My way for a 1″ thick cut, is not to cook it for more than 2 minutes to a side, weighted down with a grill press on a very hot grill pan. The result is a juicy, tender piece of fish. To often Swordfish is overcooked, ending up dried out and tasteless.

INGREDIENTS

1LB of Swordfish, at least 1″ thick (cut into two pieces)
EVOO
Sea Salt & Pepper or
CharCrust (available from charcrust.com)
Balsamic Glaze (available from Amazon)

METHOD

Follow the instructions on CookTale. As a side dish serve with the Avocado and Sweet Onion Salad.

 

 

 

June 6, 2014 Maple Syrup & Soy Sauce Wild Salmon


Maple & Soy Salmon 2RECIPE

Serves 2

A CookTale

Last evening’s dinner was a lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with a side dish of pureed Butternut Squash. With a dinner like that an evening ends with one being satisfied, not satiated.

INGREDIENTS

1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO

METHOD

1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook or you’ll dry out the Salmon.

 

September 21, 2013 Black Cod With Miso Sauce


DSC_2294

RECIPE

Serves 2

A CookTale

This sweet and silky fish dish, which had its beginnings at the Nobu restaurant in NYC and many years later is still one of their premier dishes, is fairly simple to make. Nobu Matsuhisa, of his restaurant empire, recommends marinating the black cod in a good deal of the sake-miso marinade overnight or longer if possible (though I have had good results in a F Food Vacuum marinator for three hours.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/4 cup of white Miso paste3 TB of Sugar
2- 6 oz Black Cod fillets, about 2″ thick, skin on
1TB of Peanut Oil for the pan
Pickled Ginger, for serving (optional)

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish & let cool. Add the fish skin side up. Cover and refrigerate overnight or vacuum marinate.

2. Preheat the oven to 400°. Heat a grill pan & oil it. Scrape the marinade off the fish. Add the fish skin side down & cook over high heat until crisp. Flip the fish onto a heavy rimmed baking sheet & roast for 10 minutes, or until flaky.

3. Transfer to plates & serve with pickled Ginger & additional Miso sauce.

August 15, 2013 Red Snapper with Asian Sauce


Red Snapper with Asian Sauce

Serves 2

A CookTale
Another easy Summer dinner that satisfied our appetite as well as our diet. The Asian inspired sauce contrasted with the sweet simple taste of the Red Snapper. Once again the accompanying side dish was a well roasted, Extra Virgin Olive Oil doused Yellow Zucchini which seems to have become our seasonal favorite. And with good reason!
INGREDIENTS
2 (6 oz) Fillets of Red Snapper
2 TB EVOO
1 Lemon, juiced
3 TB Rice Wine Vinegar
1 TB Dijon Mustard
11/2 TB Honey
1/2 C chopped Green Onions
2 tsp ground Ginger
METHOD1. Rinse Snapper under cold water, and pat dry. In a shallow bowl, mix together EVOO, Lemon Juice, Rice Vinegar, Mustard, Honey, Green Onions, and Ginger.

2. Heat a non-stick skillet over medium heat. Dip Snapper Fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

3. As simple as that, plate and serve.

April 30, 2013 Salmon with Braised Fennel and Artichokes


Salmon With Braised Fennel.

 

RECIPE Salmon with Braised Fennel and Artichokes (adapted from a recipe by David Pasternack)

Serves 2

A CookTale

There’s Salmon…and then there’s Salmon! Fortunately we have found perfection. It’s wild organic New Zealand Salmon at Woodstock Meat & Fish Market in our town. It’s so special, my words wouldn’t properly describe it. Only to say it literally melts in your mouth with every bite. Of course a very light cooking time contributes to the creamy taste. Simply four minutes on one side, one minute on the other. Almost Sashimi, but not quite. The bed of braised vegetables in wine completed the delicious experience. Wow!

INGREDIENTS for Braised Fennel and Artichokes

4 Tb EVOO
2 Garlic Cloves, thinly sliced
1 dried red Chile
1 large Fennel Bulb cored & thinly sliced
1 package of Bird’s Eye Artichoke Hearts, defrosted
4 strips Lemon Peel
2 Thyme sprigs or 1 tsp of dried Thyme
4 TB White Wine or Vermouth
Sea Salt & freshly ground Pepper

1. Heat the EVOO in large sauté pan until hot but not smoking. Add the Garlic and Chile and cook until the Garlic gives off its aroma, 2-3 minutes.

2. Add the Fennel, Lemon Peel, Thyme and Wine to the pan. Stir well to combine. Bring to a simmer and cover pan. After 15 minutes, add the Artichoke Hearts. Cook, stirring occasionally, in total for about 25 minutes, or until the vegetables are meltingly tender.

3. When the vegetables are done, transfer them to a bowl using a slotted spoon. Raise the flame high under the liquid and reduce by half. Pour the liquid over the fennel, season with Salt and Pepper, and reserve until the Salmon is cooked.

INGREDIENTS for Salmon

2 7-8 oz wild Salmon Fillets, Skin on
Sea Salt and freshly ground Pepper
2 TB EVOO
2 TB Butter

1. Season the Salmon Fillets with Salt & Pepper. Heat the EVOO and Butter in a large non-stick pan, until hot but not smoking.

2. Place Fillets, skin side down, in the pan. Cook for about 4 minutes on the first side. Turn and continue to cook for about 1 minute.

3. Place a bed of the Fennel and Artichokes on a plate and place the Salmon on top. Spoon extra liquid over the Salmon. Serve immediately.

March 13, 2013 Swordfish On A Bed Of Balsamic Butter Sauce


Swordfish On A Bed Of Balsamic Butter Sauce

RECIPE

Serves 2

A CookTale

This is a variation of a previous Swordfish recipe of a month ago. I added the Paprika Sauce as a savory topping to the Fillets. It made for a highly attractive plating for a very tasty dish. The accompaniment was Creamed Cucumbers, baked enough that each bite melted in your mouth.

INGREDIENTS For the Swordfish

2 Swordfish Fillets (6 oz each)2 TB of Butter softened (more if needed)
Balsamic Glaze for topping the Fish (available online from Roland

Foods)

INGREDIENTS For the Paprika Sauce topping

1 TB of sweet Paprika + a sprinkle of hot Paprika
1/4 C EVOO
2 oz of Butter (softened)Sea or Kosher Salt & Black Pepper

INGREDIENTS For the Balsamic Butter Reduction Sauce

2 TB of Butter
1/3 C of Vermouth or White WINE
2 TB of Balsamic Vinegar
Lemon Juice

METHOD

1. In a small bowl add the EVOO, Paprikas & Salt & Black Pepper.

Whisk to emulsify. Set aside until plating.

2. Heat the saute pan to high, add the 2 TB Butter & when the sizzling stops, add the Fillets. Saute weighed down with a grill press, about 1 minute per side. The internal temperature should register about
120 degrees F. Remember that we like our Fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.

4. Remove the Fish & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

5.To make the Balsamic Butter Reduction Sauce, melt the remaining 2 TB of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes, or until the sauce has thickened.

6. To plate, spoon a bed of the Balsamic Butter Reduction Sauce onto each plate & top with the Fillets. Add a tsp of the Paprika sauce & the Balsamic Glaze, & serve

October 2, 2012 Swordfish Paillard With A Julienne of Leeks & Segments Of Pink Grapefruit


RECIPE

Serves 2

A CookTale

In continuing my quest for how I can prepare Swordfish recipes in interesting ways, I’ve counted nineteen ways since starting my FB Postings and my Blog, cookteaser.me. It includes this unique method from the chef I highly admire, Mario Batali. Combining fish with any citrus makes for an interesting tart and sweet flavor combination. Give it a try: that’s the only way you will have experienced our experience.

INGREDIENTS

3/4 lb of Swordfish, center cut, sliced thinly in half horizontally (works best if lightly frozen), or have your fishmonger do it
1 large Leek (darkest green top removed), remainder cut into 4-inch julienne
Zest & Juice of one Pink Grapefruit
1 tsp of Dijon Mustard
1/4 C of EVOO plus 2 TB
2 tsp of black Mustard Seeds (preferred, or white)
Segments from second Pink Grapefruit
1 TB OF Lemon Juice
Sea Salt & Black Pepper

METHOD

1. Place Swordfish Paillards on a plate, season with Sea Salt & Black Pepper. Cover each with plastic & place in refrigerator.

2. Bring 2 quarts water to boil, add 1 TB of Salt & set up an ice bath in a mixing bowl. Drop Leek julienne into the boiling water & cook until tender, about 1 minute. Remove Leeks & plunge into ice bath to cool, about a 1 minute or 2. Remove from ice bath, drain well & set aside.

3. In a small mixing bowl, stir together Grapefruit Zest & Juice, Mustard, EVOO & Mustard seeds until lightly emulsified.

4. Remove the Swordfish plate from refrigerator & uncover. Preheat a saute pan big enough to hold the fish. Add 1 TB of EVOO to the pan & cook for exactly 1 minute a side, until just opaque. Remove & set aside on two plates. Dress Leeks with remaining TB of EVOO & Lemon Juice & divide among the Swordfish plates, making a pile of Leeks in the center of each. Place 4 Grapefruit segments atop each Paillard. Drizzle with the sauce & serve warm.