Skip to content

CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Fish


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.


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


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.


RECIPE

Serves 2

A CookTale

In pursuit of different ways to prepare Swordfish, I came across a recipe combining it with a highly savory Salsa atop a flour Tortilla. What we like most about Swordfish is its density, where every bite is a bite. I welcome your comments.

INGREDIENTS

3/4 lb of Swordfish (cut into two pieces, 6 oz each)
2 Flour Tortilla
1/2 lb of Cherry or small Tomatoes, diced
1/2 lb of Mango or Nectarine, large dice
1 medium Cucumber peeled & cubed
1/2 C of Shallot, chopped
1/4 C of Jalapeno, chopped
1 or 2 Garlic Cloves, minced
1/2 C of Cilantro, chopped
1/4 C of Scallions, sliced
1 Lime, juiced
1/2 tsp of Kosher Salt
1/2 tsp of Sugar
1/4 tsp of black Pepper
1/4 tsp of dried Oregano
1/4 tsp of ground Cumin
1 Avocado, peeled, pitted & diced
1 Endive, sliced

METHOD

1. Season the Swordfish with EVOO, Salt, Pepper & Paprika, grill in a stove top grill pan for 1-1/2 minutes a side. Cut into large cubes & set aside.

2. Combine all ingredients together in a bowl, except the Avocado.

3. Add Avocado into Salsa, toss carefully.

4. Place a Tortilla on each plate. Divide the Avocado Salsa on the Tortillas, & top with the cubes of Swordfish. It’s optional to squirt additional Lime Juice on the finished


RECIPE

Serves 2

A CookTale

Whoever coined the phrase “variety is the spice of life” had to be planning dinner…specifically a fish dinner. To explain, last evening’s Swordfish was a mere 5/8″ thick, while the Swordfish we enjoyed a month ago, was almost 2″ thick. Same kind of Fish prepared in a totally different manner. Realizing that purchasing a 2″ cut of Swordfish might not be easy, this is a manageable solution. Also the Mediterranean Salsa, though similar, contains alternate ingredients.

INGREDIENTS For the Swordfish

2 Swordfish Fillets 5/8″ to 1″ thick (skin removed)
1 TB of sweet Paprika + a sprinkle of hot Paprika
Sea or Kosher Salt & Black Pepper
4 oz of Butter softened (more if needed)
1 TB of EVOO
Balsamic Glaze (available online from Roland Foods)

METHOD

1. In a small container, add the EVOO, Paprikas & Salt & Black Pepper. Whisk to emulsify & combine. Brush both sides of the Swordfish, set aside.

2. Heat the saute pan to high, add the Butter & the EVOO. When the Butter stops sizzling, add the Swordfish & saute both sides, weighted down with a grill press for 1 minute per side. (Remember that we like our Fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.)

3. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

4. To plate, add a Swordfish Steak, top with the Mediterranean Salsa. Garnish with the Balsamic Glaze & serve.

INGREDIENTS For the Mediterranean Salsa

1/4 C of Raisins
1/4 C of dried Cherries
2 TB of EVOO
1 Small Red Onion (1/4″ dice)
1 Garlic Clove, minced
1 Large Red & 1 Yellow Tomato, pulp removed & cut to 1/4″ dice
10 Black Olives, pitted & quartered
1/4 C of Salt Capers
Kosher Salt & Pepper to taste

METHOD

1. Soak Raisins & the Cherries in lukewarm water for 30 minutes to plump them up. Drain and set aside. Do the same in another bowl with the Salt Capers to remove the Salt.

2. In a large mixing bowl, add all the other ingredients. Paper towel dry the Raisins & Capers, & add them as well.


RECIPE

Serves 2

A CookTale

Our dear friend Lucien Kneip returned from a Salmon fishing trip in Northern Canada and presented us with the best evidence of his success, Wild Canadian Smoked Salmon. What a treat, vs the factory processed Smoked Salmon available locally. Adding the Horseradish Sauce brought it a higher dimension, worthy of a first course at a dinner party. Here is the easy recipe.

INGREDIENTS Horseradish Sauce

3/4 C Sour Cream
1/4 C Mayonnaise
2 TB prepared white Horseradish
2 TB chopped fresh Basil
1 TB fresh Lemon Juice
1 tsp Soy Sauce
Sea Salt & Black Pepper

METHOD

Mix ingredients together & add Salt & Pepper to taste. Plenty for 2 and you’ll have a lot left over.


RECIPE

Serves 2

A CookTale

A few months ago, I claimed “This has never happened before… but I shall make sure it happens again”. It did last evening. I grilled a 2″ thick fillet of Swordfish. It’s a totally different taste sensation when it’s as thick as a filet mignon. Seared and crisp on the surfaces and juicy and just perfect in the middle. It’s cut from the carcass of a Swordfish that you most likely have to ask your friendly fishmonger to cut just for you. That is, if his walk-in cold room has one. It’s well worth seeking out one that does.

INGREDIENTS For the Swordfish

2 Swordfish Fillets 2″ thick (8 oz each)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 oz of Butter softened (more if needed)
1/3 C of Vermouth or White Wine
Lemon Juice (to taste)
Balsamic Glaze (available online from Roland Foods)
Sea or Kosher Salt & Black Pepper
Basil Pesto as garnish (optional)

METHOD

1. In a container large enough to fit the two Fillets, add the EVOO, Paprika, Salt & Black Pepper. Whisk to combine.

2. Heat the saute pan to high, add half the Butter (2 oz), & when it stops sizzling, add the Fillets & saute until golden brown on both sides (about 1-1/2 minutes per side).

4. The internal temperature should register about 120-125 degrees. 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 with a slotted spatula & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

5. To plate, spoon a bed of the Summer Salsa onto a plate. Top with a Swordfish fillet. Garnish with the optional Basil Pesto & serve

INGREDIENTS For the Raw Summer Salsa

1/2 C of Raisins or Currants, rinsed in water to plump up
2 TB of EVOO
3 Scallions diced
1 Garlic Clove, minced
1/2 lb ripe Red & Yellow Cherry Tomatoes, halved
10 Black or Green Olives, pitted & halved
1/4 C of Salt Capers, rinsed in water to remove the Salt
Kosher Salt & Pepper to taste
Basil Pesto as a garnish

METHOD

1. Soak Raisins or Currants in lukewarm water for 30 minutes. Drain and set aside. Do the same in another bowl with the Capers.

2. In a large mixing bowl, add all the other ingredients. Paper towel dry the Raisins & Capers, & add them as well.

3. Add the EVOO & the Salt & Pepper. Toss gently to combine.