Shrimp Roasted with Potatoes and Prosciutto

Another DRI classic.  Easy, tasty, foolproof, tasty.

Ingredients:
1 1/2 pounds yellow or red-skinned potatoes, cut into 1/2 inch dice
4 Tbs. Olive Oil
1/2 tsp. Kosher salt
1/4 tsp Cayenne
1 pound large shrimp (21-25 count, easy peel, or peel and devein)
1 tsp finely grated lemon zest.
Ground Pepper.
1/4 pound thinly sliced prosciutto, cut into 1/4 inch wide strips
2 large cloves garlic, chopped
1/3 cup chopped fresh parsley

Position rack in lower third of overn, and put heavy-duty rimmed baking pan on the rack (thanks Grandma) and heat oven to 500.
In medium bowl, toss potatoes with 3Tbs Olive Oil, salt and cayenne, carefully spread on hot baking pan.  Roast for 20-25 minutes, turning half way until tender and golden.
Meanwhile, pat dry shrimp and toss in bowl w/1 Tbs. olive oil, lemon zest, pinch of salt, grindings of pepper.
Stir in prosciutto and garlic into mostly completely roasted potatoes and roast 5 minutes more.
Push potatoes to one half of the baking pan, and spread out shrimp on the other half in single layer.  Roast another 5 min until shrimp are cooked through.  Sprinkle with parsley, mix together and serve over/alongside of mixed greens (our new thing).

Halibut w/Potato Flake Crust

Courtesy of aunt Gerry. This is an easy and very tasty dish. Using potato flakes was new to us, but it works well, gives good flavor, and they can be found in small packets with a variety of flavorings. You'll find them with the big boxes of "instant mashed potatoes." A very forgiving dish.

2 egg yolks

1 packet dehydrated potato flakes (we used garlic/provolone seasoned)

1 pinch fresh thyme leaves

4 6 ounce halibut steaks

Olive Oil

Salt and Pepper

Beat egg yolks salt and pepper in a wide shallow bowl or glass pie dish.

Combine potato flakes with thyme and spread out on a plate.

Season filets with Salt and Pepper on one side only.

Dip the seasoned side of filet in the egg mixture (only coat one side).

Place filets, egg-side down, onto potato flakes and press down to adhere (at this point we just left the filets on the potato flake pate as we only had two)

coat bottom of skillet with Olive Oil and place filets crust-side down into pan (no need to preheat).

Turn skillet to medium high and cook on crust side for 3 minutes (crust should be golden brown).

Flip filets and cook for an additional 1 minute.

Remove pan from heat and leave filets in pan for another minute.

Meanwhile, spoon a side-dish onto each place to place the fish on top of (we rice with spinach).

Remove filets and place on top of side-dish crust-side up (the classic "stack" as we call it @ DRI).

Deglaze pan with lemon juice and drizzle over top of filets.

Broiled Steelhead Trout With Rosemary, Lemon and Garlic

• 1 lb steelhead fillet, with or without skin
• 1 clove garlic, chopped fine
• 1 1/2 tablespoons coarsely chopped fresh rosemary
• 1 lemon, zest of
• 1/2 lemon, juice of
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil, plus
• additional oil, for greasing baking pan

1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
2. Preheat broiler.
3. Mix together all remaining ingredients except fish into a well-blended paste.
4. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
5. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
6. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
7. Serve with steamed vegetables, salad, orzo salad, whatever.

From recipezaar.com

Lobster Bisque

1) Make lobsters for 4, making an extra lobster for the stock
2) take the bodies from the lobster carnage and make a stock (~pt.) You can freeze for later, along with the meat.
3) Saute shallots and onions in butter, add 1/4 cup flour to make rue.
3) add lobster broth, and some fish stock or other broth for volume.
4) add 2 cups heavy cream.
5) season with white pepper, paprika, (old bay as option)
6) add 1/2 cup sherry
heat but don't boil. Serve w/crusty bread.

Butter-Crumb Cod Casserole

Looking for another way to cook a flaky white fish? This Casserole is easy and brings in flavors that make it more that just another breadcrumb fish recipe. We used saltines & panko crumbs, because that's what we had on-hand, and it was very nice. I can see that Ritz would be good (though we're not allowed to have them in the house because they're evil).

1 1/4 cup coarsely crushed cracker crumbs (Ritz or Town House provide the best flavor)
1/2 cup melted butter
1/2 cup finely chopped celery
1/2 cup finely chopped green (bell) pepper
1/4 cup finely chopped green or mild onion
1/4 cup finely chopped parsley
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons sliced black olives
3 or more drops Tabasco sauce or other hot sauce
1/4 cup milk
1 1/2 pound fresh or frozen cod cut into 1 inch cubes


Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients, adding fish last.

Mix well. Turn into 1 1/2 quart buttered baking dish. Bake 20-30 minutes, or until fish flakes easily and crumbs are golden brown. Can be served with lemon wedges.

Duarte's Crab Cioppino

2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
12 cherrystone clams
12 jumbo white prawns
8 oz. cod
1 cup clam juice
1/2 cup dry white wine
Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Sauce

2 medium yellow onions, chopped fine
6 stalks celery, chopped fine
1/4 cup parsley, chopped fine
4 tbsp. olive oil
2-14.5 oz. cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 1/2 tsp. salt
1 tsp. thyme
1 1/2 tsp. oregano
1 1/2 tsp. Italian seasoning
3/4 tsp. cumin
1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

Pan-Seared Tilapia with Hot Orange-Ginger Sauce

We've had mixed results with tilapia, sometimes just too firm and easily dried out. This recipes howerev turned out awesome, some of the best fish ever (<- I'm not kidding, ever)). The five spice rub and the hot orange sauce were just perfect. Another great contribution from Cuisine at Home. CaH always delivers with recipes that are seasoned just right without any adjustment.

1/2 tsp Chinese five spice mix
1/4 tsp salt
1/4 tsp cayenne pepper
3 Tb. vegetable oil, divided
1 lb Tilapia (4 to six filets
2 tsp. minced scallions for garnish

Mix five spice powder, salt and cayenne with 2 Tb. Oil in a small bowl.
Pat the filets dry and brush both sides with the spice mixture. Heat remaining Ts of oil in a large pan (the recipe calls for non-stick, but we used our steel pan and it browned beautiful) over medium high heat. Add fillets and and saute 3 minutes on each side (I think it was slightly less on the second side.

Hot Orange-Ginger Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
2 Tb. rice vinegar
1 Tb. minced fresh ginger (we used our new microplane fir this, and it works great)
1/2 tsp. red pepper flakes (or more to taste)
1 tsp minced garlic
1 Tb. vegetable oil
salt to taste

Whisk marmalade, orange juice, vinegar, gingerroot and pepper flakes together in a smalle bowl
Saute garlic in a saucepan with oil over medium high heat for 30 seconds. Add marmalade mixture and saute until sauce thickens, about 5 minutes. Season with salt.

Hearts Of Palm Salad With Ruby Red Grapefruit And Dungeness Crab

Chef Kerry Simon (celebrity fans at his showy Las Vegas restaurant, Simon Kitchen and Bar, include Kate Hudson and Lucy Liu) is bringing his simple, organic American cuisine closer to the stars with the planned opening of Simon LA at the Sofitel Hotel this month. This succulent salad provides vitamins, including A, C and folate, among others, plus some zinc from the hearts of palm and juicy ruby red grapefruit.
Makes 2 servings.
Kerry Simon
Simon Kitchen and Bar

1 cup hearts of palm, cut into 1/4-inch slices
1 bunch organic watercress
6 ounces precooked Dungeness crabmeat
1 tablespoons coarsely chopped cilantro
1 tablespoons julienned basil
1 tablespoons julienned mint
1 teaspoon kosher salt
Pinch freshly ground white pepper
2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each

Dressing
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp honey
2 tsp kosher salt
Pinch freshly ground white pepper

Dressing Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

This was an amazing eating experience. I had first thought that one grapefruit per salad was going to be too much. It was most certainly not. The grapefruit, greens, herbs and crab meat were a beautiful marriage.
A tip for those with OCD tendencies(and you know who you are), in addition to peeling and removing pith, take the time to remove the skin from each grapefruit segment. It is not as hard as it might sound, and is definitely worth it in providing intense grapefruit flavor. (OK, I've revealed my tendencies)
Also, Dungeness crab may be hard to find in the Northeast. I ran into a guy from Seattle who said after doing considerable research, Jonah Crab (available at Whole Foods) is the next best thing.
I can attest that it was sumptuous.

Foil Barbecued (or baked) Steelhead Trout with Wine

Brother Tom caught one of these, vacuum-bagged and froze it for us to bring back from Christmas. What a wonderful gift. (Go Tom, go!)
INGREDIENTS:

2 trout, cleaned and head

removed

1 tablespoon lemon juice

2 tablespoons chopped fresh

parsley

salt and pepper to taste

1/4 cup dry white wine

1/2 tsp bullion

Preheat a grill for medium-high heat. (Or heat oven to 400)

.

On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry.

Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, and lemon juice. Season with parsley, salt and pepper.

Fold the foil up loosely around the fish and crimp the seams to seal.

Place the packet on the grill (or in the oven) and cook for 15 to 20 minutes, or until fish is cooked through. (We cooked it in a 400 oven for 15-20, and let it rest before serving)

Lobster Stock & Sauce

OK, So here's what I did.  

1) have a bunch of people over for steamed lobsters and clams.  I'll post a separate recipe for that if you don't already know how easy and fun that is.  Do not throw away any of the lobster parts or clam shells.

2) sometime either beforehand, or afterward, sweat down some minced celery, carrots, onions, and add parsley at the end.  Put aside.

3) Leave the steaming water in the pot, and add the aromatics from step 2.  retain all discarded lobster and clam carcasses, and put back into the lobster steaming pot.  I packed my lobster pot pretty much full with shells, crush down with a potato masher or similar implement.  I then added water to about 1/3 to 1/2 the height of the shells.  Cover and simmer/steam for 30-45 minutes.  Leave covered, let cool and put in fridge for next day.  

4) The next morning, use tongs to get the large shell pieces out of the stock, then line a large strainer with cheese cloth, and pour the broth through.  Don't pour out the very last of it, as the sand from the clams will have fallen to the bottom, and you want to discard that.

You've now got lobster stock (and plenty of it).

Later that day, I ladled several cups of the stock into a sauce pan, and decanted the rest into a smaller container for freezing (again, leave the very last bit to make sure there's no sand.

Into the sauce, add 

1) one can tomato paste

2) 1 tsp paprika

3) 1/4 to 1/2 (I used 1/2) teaspoon of cayenne

4) 1/4 cup dry sherry (I've seen brandy as well, and will try that next time I have some).

5) raise heat and blend.  Thicken with a rue.  You can add cream as well, in which case you'll need less rue.

Done.  A very nice lobster sauce, with a little spice, and slightly buttery taste.  We'll try it on some things and get back (probably tortellini first).

 

Grilled Bluefish

Taken in its entirety from the GREAT food blog beyondsalmon.blogspot.com. We put it here because we want to have it nearby. It's just that good. (We sometimes take the skin off after grilling to lower the fat content; though not always) Check out beyond salmon for great accompaniments.

Bluefish is an unappreciated fish – and that’s a shame. Grilled, it is one of New England’s culinary wonders. Since we are in the middle of a heat wave here in Boston, I decided to take advantage of the last few warm days and grill some bluefish. Don’t let unusual looking brown flesh put you off. When cooked, it turns appetizingly beige. So, why is it called “bluefish” if it starts out as brown and becomes beige? Because of its blue skin. It turns crispy and finger-licking good on the grill. Bluefish’s high fat content makes it one of the most forgiving fish to cook since it doesn’t dry out, and all those Omega-3 fatty acids are good for you. Are you convinced to stop ignoring it next time you are at the fish market? Here is the recipe.

4 bluefish fillets with skin (6-8 oz each)
Salt and pepper
1 Tbsp olive oil (plus more for brushing the grill)
1 tsp fresh lemon juice
1 Tbsp chopped parsley, cilantro, mint, or whatever herb you have on hand


Preheat the grill to high.
Season fish fillets with salt and pepper, and coat with 1 Tbsp of oil.
Drizzle lemon juice over the plate where you’ll put fish once it’s off the grill.
Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
Place the fish on the grill skin side down and cover the grill. Cook for 3 minutes without disturbing. Turn the grill down to medium. Flip fillets onto the flesh side, cover the grill, and cook for additional 3 minutes per inch of thickness.
To test for doneness, insert a spatula under a thin edge of fillet and lift half of fillet perpendicular to the grill. If the flakes separate, the fish is done. Don’t worry if the fillet breaks. The skin will keep it together so it will still look nice when you serve it. Remove the fish off the grill keeping it skin side up to prevent it from getting soggy and place it on the prepared plate so that it can get flavored with lemon juice.
Garnish with herbs and serve.
Fish substitutions for this recipe: Striped Bass, Red Snapper, Mackerel, Halibut, or Grouper (without skin)

New England Fish Chowder

From Epicureus: To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’t require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

ingredients
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
preparation
1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
Cook's Notes
Cod and haddock are very similar, but large haddock is just a little firmer and doesn’t break up quite as much as cod, making it easier to produce a chowder with large chunks of fish. But even more important than the type of fish is the way you prepare it. Both cod and haddock, and their cousins pollack and hake, all flake apart naturally. Therefore, it isn’t necessary to cut them into pieces. Simply add the whole fillets to the chowder, cook it a few minutes longer, and remove it from the heat, without stirring it again. When you reheat the chowder, the fillets will break into lovely big chunks of tender white fish. Most fish can be used for New England Fish Chowder, but if the fish you choose is not native to New England, then your chowder should be called "New England style." Depending on their tendency to break up naturally, some fish need to be cut into pieces.
Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’t there are alternatives listed in the recipe.
For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Greek Fish Chowder

This recipe is in that special category of "gifts that keep gving." Surprisingly it freezes extremely well, and there's nothing like it when you know you've got a late work-day, and want something easy, and super good. Defrost in the fridge starting the night before. Make some crunchy garlic-toast (or other crusty bread) and you'll be so glad you made it, and that you made enough to freeze for later.

1/4 Cup Olive Oil
3 medium yellow onions, peeled and copped
2 cloves garlic chopped fine
2 one-pound cans peeled tomatoes coursely chopped
4 ribs celery chopped
2 tsp salt
1/4 teaspoon cayenne (we used more)
1 bay leaf
1/2 cup dry red wine
4 cups water
1 pound whitefish boneless fillets
1/2 pound each of any or all of the following:
- Clams, rinsed
- Mussels, scrubbed clean and rinsed
- Crabs
- Scallops
- Shrimp
- Squid, cleaned and cut into 1/2 inch rings

In 6 qt. heavy stockpot heat oil and add onion and garlic, saute until clear about 5 minutes. Add the remaining ingredients except the seafood and simmer uncovered until the stock is rich and full-flavored, about 30 minutes. Add the fish and shellfish in the order listed giving each variety a moment to cook. The clams will take longer than the squid. Serve with crusty bread.

This meal is what the DRI is all about. It's easy and flexible in terms of ingredients. Pick out whatever looks good at the fish market, any combination works. It is also great as left-overs as described above. The recipe comes to us from Jeff Smith's (the Frugal Gourmet) paperback "Three Ancient Cuisines; China, Greece, Rome," and is classic Frugal Gourmet, easy and essential. We served it as recommended alongside Smith's "Greek Village Salad" from the same cookbook. We'll post that recipe as well, it's a tasty salad/slaw, and a good companion dish.

Salmon in Lemon Brodetto with Pea Puree

We served this with mideastern couscous alongside the pea puree, and used Halibut filet in place of salmon.

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Recipe courtesy Giada De Laurentiis and Food Network

Mole Shrimp Quesadillas

A variation on the old standby using store-bought Mole sauce.

Ingredients:
6 flour tortillas
2 large portabella mushrooms sliced
1 green pepper sliced into half rings
3/4 pound shrimp
1 serrano or jalepeno pepper, minced
4 tbls Mole sace
Cheese shredded
Fennel
Cumin
Salt

Prepare:
Heat skillet over medium heat, lightly toast tortillas on both sides in dry pan, set aside for later. In same skillet, add 2 tbs olive oil, and saute green peppers, mushrooms and chile peppers adding 1tsp fennel seed, 1 tbsp cumin, and salt (if you have a kitchen fan, you may want to turn it on, since the peppers release alot of spice while they cook). When browned, remove veggies to separate plate/bowl.
In skillet, add small amount of olive oil, and drop in shrimp. toss once, and spoon Mole over shrmip. Toss a few more times until shrimp is just done.

Assemble quesadillas: Make a "tortilla sandwich" with the following layers: tortilla, cheese, veggies, shrimp, cheese, tortilla. Be placing cheese above and below the filling it will melt and hold everything together (don't overdo the cheese).
Now, I used my "George Foreman Grill" to grill the quesadillas, but you could grill them on a charcoal grill, or in a skillet until the tortillas are lightly toasted and the cheese has melted. Cut each into 4 pie slices, and serve with salsa or quacamole over top. Goes great with red-beans and rice, refried beans, or a chopped salad.

This dish is super-tasty (the Mole has chocolate in it), and really easy to make. You can pause after toasting the tortillas, after sauteing the vegetables, after making the shrimp, or after assembling the "sandwiches." It makes it simple to stage with other things, like side-dishes, kids, martinis etc...

Smokey Chowder

Saute:
1/2 lb. Salt-Pork, diced
2 onions slice

Add:
3 potatoes chopped
water to cover
Cover and Simmer 45 min.

Add:
4 cups whole milk (or slightly less lowfat + some cream)
Salt & Pepper
3 Bay Leaves
Bring to simmer and add:
Smoked Haddock or Cod or Finnan Haddy ( Smoked Haddock) (1 1/2 lbs.)

Lower heat cover and simmer 15-30min.

Source: Frugal Gourmet

Grilled Halibut in Lemon Tarragon Mustard

1/2 c. fresh lemon juice
1 tbsp. minced lemon zest
1/4 c. Dijon mustard
3 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives or scallions
1/4 c. olive oil
1/4 tsp. black pepper
6 1/2 lb. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs

Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.
Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.

Easy Fish Tacos with Mango Salsa

Salsa
2 plum tomatoes, diced
1 mango, peeled and diced
1 onion, chopped
Juice of 1 lime
1/4 cup chopped fresh cilantro

Filling
1 lb halibut (or other flaky whitefish)
2 tbsp canola oil
1 tbsp fresh lime juice
1/2 tsp chili powder
4 whole-wheat tortillas (6 inches each)
1 cup shredded green cabbage (or shredded lettuce)
4 oz nonfat sour cream
1 can (16 oz) lowfat refried beans

Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage (or lettuce) and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans. The dish: 441 calories per serving, 11 g fat (2 g saturated), 11 g fiber, 58 g carbs, 34 g protein

Makes 4 servings.

Swordfish Stuffed w/Citrus-Basil Pesto

Here's a quick way to flavor fish without marinating it.
By Leslie Cooper
Hands-on time: 10 minutes
Unattended time: 10 minutes

Here's a quick way to flavor fish without marinating. The pesto is ready in a snap. The fish broils in minutes.

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Preheat the broiler. Coat a broiler pan with no-stick spray.

To make a pocket for the stuffing, slice the fish through its side, cutting nearly to the skin. Be careful not to cut the fish in half. Stuff the fish with the pesto, reserving a few tablespoons of pesto. Spread the reserved pesto on the top and bottom of the fish.

Place the fish on the prepared pan and broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork; turn the fish over halfway through the cooking time.

Cooking Hint
--To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.

Makes 6 servings
Per serving
212 calories
8.7 g. total fat
2.2 g. saturated fat
30.8 g. protein
0.6 g. carbohydrates
0 g. dietary fiber
60 mg. cholesterol
156 mg. sodium

This great-tasting and nutritious recipe and many more like it can be found in the Low-Fat Living Cookbook by Leslie L. Cooper, published by Rodale Press and available at the Rodale Bookstore.

Striped Bass in Salt Dome

Recipe courtesy Alton Brown (Food Network)

1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
4 egg whites
1/2 cup water
2 (3 pound) boxes of kosher salt
1 handful parsley
1 fennel bulb, (with stem) quartered
Several sprigs thyme
1 lemon, sliced thin
1/2 orange, sliced thin
Olive oil

Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.

Episode#: EA1A10
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