Posts tagged ‘Fish’

June 16, 2017

Need a quick and easy dinner? Try Sole!

Whole foods had a sale on dover sole, and it looked fresher than any other in the case, so I picked some up. I hadn’t had sole in twenty years, so I was excited to try it. I had to come up with a quick dinner and since the filets are thin it cooks quickly. Don’t get over-sole-d (sorry!), though, you don’t really need a full half pound per person. I used about 2/3 lb for two.

Filet of sole used to be on menus all the time, the intro to fish dishes since it didn’t taste “fishy”. It was one of my first big attempts at fancy dinner back in the 70’s. I think the recipe was from Simca’s Cuisine or Mastering the Art of French cooking. Julia Child or her partner in crime created it and it was sole wrapped around spinach. I don’t think I have ever had more dishes in my life. Including Thanksgiving.

My sole is quick and easy, so don’t worry.

Put about a half cup of flour on a plate. Sprinkle the flour with salt, pepper and paprika.

Heat a pan on medium high heat with a little grapeseed oil, enough to shimmer. Place the coated sole, in the pan taking care not to overcrowd. After a minute or two flip over and cook the other side till just undercooked.

As the filets are finished, remove to a hot dish and keep warm in the oven.

Clean the pan with a paper towel.

Melt one or two tablespoons of butter, swirly in a tablespoon of mustard and a splash of white wine. Sprinkle in a tablespoon of capers.

Put the fish back in the pan to coat with sauce. I used Fallot Dijon Provencale, which is infused with red pepper and garlic. Serve with steamed broccoli or the fancy cauliflower which I used.

filet-of-sole-dinner

Filet of Sole Dinner

Note: The products are some I like and I didn’t receive compensation or product for those in this post

December 22, 2013

Salmon with Champagne Citrus Beurre Blanc

Cooking is a creative outlet for me and I probably make much fancier at home meals than most people, but not usually this fancy. This dish is special. It all started with me trying to find a way to use up the last bit of champagne in our fridge from a spontaneous celebration. After a night of sitting in the fridge, champagne is not particularly drinkable, but it is perfect for cooking! We still had some Alaskan salmon in the freezer brought home to us straight from the source…the gift that keeps on giving. That with some salad and bread to sop up the wonderful sauce made for the perfect date night in. This is my riff on beurre blanc but certainly not typical. By replacing the vinegar with extra citrus you get a bright sauce. Most of the time you would strain this sauce, but I left the shallots which added some texture. I also cut down the butter by about 75%. You still have a rich sauce, but without 3 sticks of butter. I am sure French cooking purists would not call it beurre blanc, but this is my show! This would be a perfect holiday meal and may be repeated in our house for New Years. Put this sauce on anything and enjoy!

 

Salmon with Champagne Citrus Beurre Blanc

1 + pounds of salmon (about ½ pound per person)

2 finely chopped shallots

1 clove finely chopped garlic

2 cups dry Champagne or white wine

Juice of 1 lemon, 2 tangerines, and 1 orange

1/2 stick of butter, cut into pieces

1/2 teaspoon freshly cracked black pepper

Kosher salt

 

Preheat oven to 400°. Season salmon fillet with salt and pepper place in a baking dish. Cook for 12 minutes then turn off the heat and allow to stand in the hot oven for an additional 3 minutes.

Prepare the sauce while the salmon cooks. Add 1 T butter to a saucepan over medium heat. Once melted, add the shallots and garlic cook until soft and fragrant.

Add the wine and bring to a boil allow to reduce by half, stirring frequently. See the pretty bubbles from the champagne?? Add the citrus juice and simmer about 10 minutes until reduced by about half and it begins to thicken.

Reduce heat to low; gradually add butter, 1 piece at a time, stirring after each addition, until melted. Season to taste with salt and pepper.

Place sauce on the plate and top with salmon. Garnish with more sauce. Serves 4.

June 23, 2013

First Day of Summer!

How did you spend your first day of summer? BF and I enjoyed an al fresco dinner on our brand new patio furniture.

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We had be looking for something for a while and finally found the perfect thing on sale. When you live in a place that boasts 300 days of sunshine a year, outdoor living is a way of life, and dining is no exception. I fixed one of our very favorite meals, Poisson Cru.

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It is so light and easy to make. If you are not a sushi lover, this is a good place to dip a toe in. The lime cooks the fish and it takes on a different texture. This one is a keeper! In fact, for lunch today I switched it up a little by eating the leftovers over rice.

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Try it, you won’t regret it! Enjoy summer!
~Kelly

April 21, 2013

Birthday Dinner

Firsts together in a relationship are always memorable and sometimes a little stressful. (Remember the first time I cooked for BF?) After being treated to dinner at one of the premier restaurants in town for my birthday, I needed to take good care of BF for his! When I asked what he wanted to do, I was asked to make dinner. “Anything you want to make.” No pressure! We generally eat pretty healthy so I tried to find a way to keep it healthy and kick things up a bit. Thanks to Mary’s suggestion, I ended up finding a great idea in the lovely book “In the Royal Manner” by Paul Burrell. I chose Baked Sea Bass in Filo with Julienne Vegetables. Seriously DELICIOUS! It is such a nice way to put a twist on our usual baked salmon. It is festive and relatively easy and something that will be sticking around in the future. Try it out; you won’t be disappointed!

Kelly

 

Baked Sea Bass in Filo with Veggies

Inspired by “In the Royal Manner”

3-4 T Butter

Several Handfuls of Fresh Spinach

2 Sheets Filo Pastry

2 5-Oz Portions of Skinless Sea Bass Filet Steaks

3 Carrots (varied colors if available)

1 Zucchini

1 Small Leek

1 Clove Garlic

Salt & Pepper

 

Preheat oven to 400°. Julienne or shred the vegetables to equal sizes. Heat a frying pan to medium heat and sauté chopped garlic and a bit of leek until softened. Add washed spinach to the pan and cover for about 3 minutes until wilted but still bright green. Remove from heat, squeeze some lemon over, top with salt and pepper, and allow to cool.

Melt 2 tablespoons of butter. Spread filo out on workspace and brush with melted butter. Fold the sheet over on itself and brush again.

Place fish in the middle of the sheet and top with spinach.

Carefully fold the opposite corners of the filo up around the fish. Gently press to seal and brush with butter.

Repeat with the second piece of fish. Place the fish in the oven and allow to bake 20-25 minutes until golden and baked through.

About 5 minutes prior to the fish being done, heat remaining tablespoon of butter and sauté the vegetables until tender.

Divide the vegetables on two plates and top with the fish. Serve and enjoy!

Note: We did serve with brown rice, though you may not need it.

P.S. HAPPY BIRTHDAY to my Love.

July 12, 2011

Grilled Tuna with Mango Salsa

Fish is full of all kinds of great nutrients and healthy fats, but sometimes it can be hard to find an interesting way to prepare and serve it. We tend to shop the sales for fish at Whole Foods, whatever seems fresh and is reasonable. This week, tuna steaks were on sale. We used Soy Vay teriyaki sauce to marinate the fish and then grilled it (4-6 minutes per side depending on the thickness and how you like it.) This salsa is a perfect accompaniment to fish. It adds a touch of sweetness and a huge amount of flavor. I think it is just the right amount of heat, but you can adjust the spices to your taste. Ali added lots of things that we just keep around our house and it came out perfect! Enjoy!!

Ali & Kelly

Ali and Kelly’s Mango Salsa

2 Ripe Mangos

1 ½ Ripe Avocados

2 Tomatoes

1 Serrano Chili

1 Green Onion

2 t Pickled Jalapeno Juice

2 t Vinegar

1 t Lime Juice

½ – 1 t Red Chili Flakes

Salt & Pepper

Cube the mango and avocado and add to a bowl. Finely chop the tomatoes, green onion, the chili (including the seeds) and add to the bowl. Gently combine all the ingredients and season to taste with salt and pepper. Can be made a day or two ahead and stored in an airtight container in the refrigerator.

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