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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Fish



Cod floating on a bed of Broccoli Rabe
RECIPE

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.

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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.


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.


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.

 

 

 


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.

 


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.


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.