Skip to content

CookTeaser

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

Category Archives: Fish

May 18, 2012 Swordfish Under Tomato, Basil, Kalamata Olives & EVOO


RECIPE
Serves 2

A CookTale

I know, I’m getting carried away with the Tomato, Basil combination. But it works so well with so many foods or on its own. Adding it to quickly grilled Swordfish made dinner very satisfying. This also works well with room temperature Swordfish as a mid-day salad.

INGREDIENTS

3/4 lb of Swordfish (divided into two pieces)
Sea or Kosher Salt & Black Pepper
3 TB of EVOO
4 Campari Tomatoes
3 Sprigs of fresh Basil leaves
1/3 C of Kalamata Olives,sliced in half
Salt & Pepper

METHOD

1 Prepare the salad ingredients in a large bowl. Hold off the EVOO until ready to plate.

2. Season the Swordfish with Salt, Pepper and 1 TB EVOO & allow to marinate for 15 to 30 minutes.

3. Heat a non-stick grill pan to high heat. Add 1 TB EVOO. When ready to cook, add the Swordfish, weighed down with a grill press, for 2 minutes a side. The Swordfish should be rare, not raw, & still juicy. Overcooking defeats the purpose, & adds nothing to the fish except to dry it out. (I came to this conclusion after too many dry tasteless Swordfish meals.)

4. Add 1 TB of EVOO and toss the salad. Season with Salt & Pepper.

5. Plate the Swordfish & spoon on the prepared Salad.

August 25, 2011 Swordfish With Puttanesca Sauce On A Bed Of Broccoli Rabe


RECIPE

Serces 2

A CookTale

In our kitchen Swordfish is a staple. We love the meatiness, the flavor of the sea, and the way it responds when grilled in a sizzling pan. I sound like a broken record when I once again say, do not overcook it! The addition of sauteed Broccoli Rabe with lots of slices of Garlic and a pinch of Red Pepper Flakes, makes a hearty dinner. The side dish of fried Zucchini Blossoms rounds it all out. Making every dinner worth recalling with a smile the next morning is my goal.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt enough for a generous sprinkling
1 tsp of Lemon Pepper+ 1 tsp of Black Pepper
1 tsp of any semi-hot dried Chile
1 TB of EVOO + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Add the Salt, Pepper, Lemon Pepper, Chile Pepper & EVOO to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB EVOO
3. Add the Swordfish. Pan grill for 2 minutes on 1 side, 1 minute on the other side. You are looking for sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. Remove & prepare to assemble the plates.

RECIPE The Puttanesca Sauce

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oilin the Anchovy can in a large deep skillet till medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.

2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutesor
until the flavors merge. Use your judgment.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

RECIPE For The Broccoli Rabe

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

August 18, 2011 Wild Striped Bass On A Bed Of Piperade Sauce


 

RECIPE

Serves 2

A CookTale

The fillets of Wild Striped Bass were splendid. When combined with Piperade, a mixture of tomatoes, bell peppers, onions, garlic and seasonings, a signature sauce of the Basque Country in Southwestern France, the Striped Bass took on a new dimension. I highly recommend this combination the next time fish is on your mind.

INGREDIENTS For the Pipernade

2 Onions
1/4 Cup of EVOO
2 Green Peppers, seeded, & thinly sliced crosswise
4 Garlic Cloves thinly sliced
2 Tomatoes, coarsely chopped
1 tsp of Salt
1/2 tsp of White Pepper
1/2 tsp of Cayenne Pepper
Pinch of Sugar

METHOD For the Pipernade

1. Using a mandoline or a sharp knife, slice the Nnions crosswise as thinly as possible. Separate the slices into rings.
2. In a saute pan over high heat, warm the 1/4 cup of EVOO. Add the Onions, Green Peppers & Garlic. Saute until the vegetables are soft & golden brown, about 10 minutes.
3. Add the Tomatoes, 1 tsp of Salt, 1/2 tsp of White Pepper, the Cayenne Pepper & the Sugar. Stir until blended, then cover. Reduce the heat to medium & continue to cook, stirring occasionally, until soupy, about 15 minutes.

RECIPE For the Bass Fillets

1 TB of EVOO
1 TB of Butter
2 Striped Bass fillets with skin intact

METHOD For the Bass fillets

1. In a nonstick saute pan over high heat, warm the EVOO & Butter. Sprinkle both sides of the bass fillets with Salt & White Pepper.
2. Place the fillets in the hot pan, skin side down, & cook until the skins are crisp & golden brown, about 2-3 minutes. Turn the fillets over & continue cooking until opaque throughout when pierced with a knife, about 1-2 minutes longer.
3. Just before the fillets are ready, taste the Piperade & adjust the seasoning if necessary. Spoon the sauce onto the center of individual plates.
4. Promptly remove the fillets from the sauté pan & lay them on top of the sauce.
5.Serve immediately.

July 22, 2011 Yellowfin Tuna with Wasabi Soy Sauce, Batons of Nori & a Ginger Glaze


 RECIPE

Serves 2

A CookTale

This recipe was originally posted on May 12th. This version makes the cooking of the Tuna simpler and more controllable.

Cathie brought home from Gadaleto’s, the finest fish store in the Hudson Valley, sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Raw is one way, 15 seconds a side is the other and the one decided on. Along with a dipping sauce & Roland’s Ginger Glaze. it’s an amazing taste treat.

INGREDIENTS

3/4 Pound of Sashimi grade Yellowfin Tuna (1-1/4″ thick)
Sea Salt & Pepper
1 TB of Peanut Oil
Scallions & Ginger. (thinly sliiced)
Nori snipped into Batons (purchased at an Asian market)
Roland’s Ginger Glaze* (optional)
Toasted Sesame seeds for garnish

* Available online & at specialty markets

METHOD

1. Season the Tuna with Sea Salt & Pepper
2. In a non-stick frying pan heat the Peanut Oil.
2, When the oil is starting to smoke, add the Tuna.
3. Sear untouched for no more than 15 seconds.
4. Turn & sear untouched for another 15 seconds.
5. You will now have lovely, very rare Tuna.
6. Cut the Tuna into 1-1/2″ pieces.
7. Plate the Tuna, drizzle with the Asian sauce, top with the Nori & surround the plate with the optional Ginger Glaze.
8. Sprinkle on the toasted Sesame Seeds & serve.

RECIPE For The Asian Sauce

INGREDIENTS

2 TB of Soy Sauce
2 TB of Mirin
1 TB of Rice Vinegar
1/4 Cup of Rice Wine or Sherry
1″ Nob of Ginger grated
1 Garlic Clove sliced
1 tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plate & top with the Tuna.
3. Add the Scallions & serve.
4. Bring the remaining sauce to the table.

Adde

July 14, 2011 Grilled Swordfish with Zucchini Spaghetti, Black Olive Tapenade & Plum Tomatoes


RECIPE

A CookTale

What could life in the kitchen have been like before the Mandoline became available as an everyday consumer tool? With its help It took no time to for 2 medium sized Zucchinis to become spaghetti.The next step was to transform a vegetable into a Pasta Aglio e Olio.

By putting on my Italian chef’s hat, it became a very tasty transformation.

RECIPE Zucchini Spaghetti Serve 2

INGREDIENTS
2 Medium Zucchini
2 Garlic Cloves peeled & thinly sliced
A pinch of Red Pepper Flakes
1 TB of Pignoli Nuts ( toasted in a dry pan)
1/4 Cup of torn Basil leaves
2 TB of EVOO

METHOD
1. Heat a deep sided saute pan & add the 2 TB of EVOO.
2. Add the Garlic Cloves & Red Pepper Flakes.
3. When they become tender & start to color add the Zucchini, the Pignoli nuts & tossto combine it all.

4. After about 5 minutes of sautéing, the Zucchini Spaghetti should be tender. It’s ready to remove & plate.

RECIPE Black Olive Tapenade Serve many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley, Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.