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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Fish


RECIPE
Serves 2

2 (8-ounce) fillets Wild Organic Salmon
Sea salt, as needed
Vegetable Oil for baking sheet
2 Shallots, peeled and very thinly sliced
1 C of White Wine
1 TB of White Wine Vinegar
3 Sprigs of fresh Thyme
1 Cinnamon stick
1-1/3 C of Blueberries
4 TB of unsalted Butter
2 TB of Honey
Black pepper

METHOD

1. Run your fingers over the Salmon flesh & pull out any pinbones. Season Fish generously with Salt & let rest at room temperature while you prepare the sauce.

2. Heat the oven to 400 degrees. Oil a large baking sheet.

3. In a medium saucepan over low heat, simmer together Shallots, Wine, Vinegar, Thyme, Cinnamon & a pinch of Salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in Blueberries, Butter & Honey. Cook until Berries soften & turn the sauce pink, 2 to 4 minutes.

4. Place the Salmon on baking sheet. Spoon Berry mixture over Salmon & season with Pepper. Bake until Salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.


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 a giant Patty Pan Squash, roasted 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

Fresh Halibut filets on a Sunday, a special treat from our most reliable Woodstock Market. Just the way we like it, one inch thick, with the fresh scent of the sea and plump to the touch. The freshly made Basil Pesto provided a delicious counterpart. And it made for an attractive plating.

INGREDIENTS For the Halibut

1 lb of fresh Halibut filet (halved)
Sea Salt & White Pepper
Lemon Juice
1 TB of EVOO, more for the pan sauce
1 TB of Butter, more for the pan sauce

METHOD

1. Season the Halibut, add a splash of EVOO & Lemon Juice.

2. Heat the oven to 400 degrees F.

3. Heat a well-seasoned cast iron pan to high. Add the EVOO & Butter. Add the Halibut, skin side down & cook for 4 minutes. Remove to the oven for 4 more minutes.

4. Place the Halibut on a warm plate & cover with foil, while you finish the pan sauce.

5. Over medium heat, add an additional pat of Butter another splash of EVOO & a squirt of Lemon Juice. Loosen the pan contents together with the EVOO & Butter & mix to emulsify.

6. To plate, spoon a bed of the Basil Pesto & top with a slice of Halibut. Add a tsp of pan sauce atop the fish & a dollop more of Pesto. Garnish with a sprig of Basil.

INGREDIENTS For the Basil Pesto

Leaves of a bunch of fresh Basil
2 TB of toasted Pine Nuts, Walnuts or Almonds
2 TB of Parmesan Cheese (grated)
1 Garlic Clove (or to your taste)
Kosher Salt & Black Pepper
1/2 C of EVOO (more, if needed, for a thinner sauce)

METHOD

1. Into the food processor add the Basil Leaves & pulse a few times until they’re finely chopped. With a spatula scrape down the sides of the bowl.

2. Add the Garlic, Nuts, Parmesan Cheese, Salt & Pepper & process until very smooth. With the processor running, begin to add the 1/2 cup of EVOO into the tube-like-funnel on the lid of processor. When the Pesto has attained the proper consistency, it’s ready.

3. Transfer to a container, top with a thin layer of EVOO. It will keep in the fridge for a week, in the freezer for 6 months (though I highly doubt it will make it that long).


Image
RECIPE
Serves 2
A CookTale

This has never happened before… but I shall make sure it happens again! 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. One has to go to a great fishmonger like Gadaleto’s seafood market in New Paltz to seek it out.

INGREDIENTS

INGREDIENTS

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

METHOD

1. Heat the oven to 400 degrees.

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

3. 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 2 minutes per side).

4. Place the pan in the oven for 5 to 6 minutes. The internal temperature should register about 135 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. Melt the remaining (2 oz) of Butter over low heat, add the Balsamic Vinegar & Vermouth & simmer for about 10 minutes or until the sauce has thickened. If necessary add another TB of Butter.

6. Plate & spoon the Balsamic/Butter sauce onto each plate & top with the Fillets. Add the Balsamic Glaze & serve.


RECIPE

Serves 2

A CookTale

The Bass family are always welcome in our kitchen. Both the salt and fresh water species are a delicious white meat fish. The Chinese love to bake a whole Black Bass and present it with flourish at table. It’s a technique way beyond my capabilities. So I settle for the fillets. In any event it has an Asian flair and the taste is most definitely that of a Chinese dish.

INGREDIENTS

5 Scallions
1/4 C of Soy Sauce
1/3 C of Mirin (Japanese sweet rice wine)
1/3 C of Water
2 (6 oz) skin-on Black Bass fillets (1/2 inch thick)
2 TB of Vegetable Oil
1/3 lb of Shiitake Mushrooms, trimmed and cut into 1/4-inch-thick slices
Sea Salt

METHOD

1. Cut white & pale green parts of Scallions diagonally into 1-1/2-inch pieces. Thinly slice enough Scallion greens to measure 1/4 cup.

2. Stir together Soy, Mirin & Water.

3. Pat Fish dry & season with Sea Salt. Heat Oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden & almost cooked through, about 4 minutes total.
Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)

4. Add Mushrooms, Scallion pieces, & Soy mixture to skillet & boil over moderately high heat, stirring, until the Mushrooms are tender & sauce is slightly thickened, 7 to 8 minutes.

5. Add the Fish juices that have accumulated in serving dish to skillet & boil 1 minute. Spoon sauce over Fish and sprinkle with Scallion Greens.


RECIPE
Serves 2

A CookTale

This is an adaptation of a Mark Bittman New York Times article. He cleverly replaced Skate, which is not easily available, with Halibut and the result was brilliant. What makes MB remarkable is the simplicity with which he “Cooks Everything”. For Fish lovers, this will make a great addition to your recipe file and a splendid dinner on your table.

INGREDIENTS

3 to 4 TB of Butter or EVOO
12 ounces of Halibut (sliced in half)
1/2 cup of Vermouth or White Wine
3 TB of Capers with their Vinegar
Sea Salt & Black Pepper
Lemon Juice to taste

METHOD

1. Heat the oven to 200 degrees. In an 8- or 10-inch skillet, heat 3 TB of the oil or butter (enough to film the bottom of the pan nicely) over medium-high heat.

2. Add the Fish & cook, undisturbed, adjusting the heat so it really sizzles. Check after 4 or 5 minutes; it should be nicely browned. Season it, turn, season it again & cook another 3 minutes or so, until a thin-bladed knife meets little resistance.

3. Put the fish on a plate, with the more beautiful side up. Put the plate in the oven & splash a little more EVOO and/or Butter in the pan, along with the Vermouth or White Wine. When that’s reduced a bit, toss in the Capers and boil until nearly dry.

4. Remove the plates, pour the pan sauce over the fish, squeeze a bit of Lemon juice over them & serve.


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.