Fish recipe challenge!

Amarante ↓

Tue, May 31 2016, 12:34 pm

This is a recipe for halibut. The reason why it worked well for me is that although I LOVE halibut, I often have trouble when it becomes too dry. By essentially steaming it in parchment, the halibut remains very moist.

It's a nice dish for this kind of year because it takes advantage of some of the summer vegetables coming in season. Using the corn cobs as a rack for the fish is an interest technique and they do impart some additional flavor. You can use very heavy duty tin foil to wrap - perhaps you might want to double wrap to make sure nothing leaks.

Halibut in Parchment with Corn and Tomatoes

Source: Dana Cowin - Food & Wine Annual Cookbook 2016

Source: Halibut in Parchment with Corn and Tomatoes

Active 20 min; Total 1 hr; Serves 4

One 11/2-lb. center-cut skinless halibut fillet, 1 inch thick
1 Tbsp. sugar
2 tsp. fennel seeds
1 tsp. whole black peppercorns, plus ground pepper for seasoning
1 tsp. whole coriander seeds
Kosher salt
4 ears of corn, kernels cut off 3, 1 cob reserved
6 oz. wax or green beans, trimmed
15 small cherry tomatoes (about 8 oz.), preferably on the vine
2 Tbsp. extra-virgin olive oil
1/2 Tbsp. white wine vinegar
3 tarragon sprigs
2 thyme sprigs
4 Tbsp. unsalted butter, cubed

1. Place the halibut in a shallow baking dish. In a medium saucepan, combine 1 cup of water with the sugar, fennel seeds, peppercorns, coriander seeds and 21/2 tablespoons of kosher salt and bring to a simmer. Cook, stirring, until the salt and sugar dissolve. Remove the pan from the heat and stir in 3 cups of ice water. Pour the cold brine over the halibut and let stand at room temperature for 25 minutes. Remove the halibut from the brine and pat it dry; discard the brine. Season the halibut lightly on one side with salt and pepper.

2 Preheat the oven to 400°. Arrange a 12-by-32-inch piece of parchment paper on a baking sheet. Mound the corn kernels on one half of the parchment and top with the fish, skinless side up, leaving a 3-inch border on 3 sides. Top with the beans and tomatoes, then drizzle with the oil and vinegar. Scatter the herbs on top. Set the reserved corn cob next to the fish. Top the fish with the butter. Fold the parchment over the fish and pleat, fold and crimp the edges to seal; add 3 tablespoons of water before completely sealing the packet.

3. Roast for 20 minutes, until the halibut is just opaque throughout. Transfer the packet to a serving platter, open and serve. —Kristen Kish”

greenfire

Tue, May 31 2016, 12:55 pm

porgies

take a whole porgy and fry in olive oil with spices: fresh garlic, black pepper [little salt] in a pan on each side ...

in separate pan cook spinach

cook some mashed potatoes

then make a roux from the pan drippings [you can add more oil if needed] adding a little flour to thicken - once thick add a little white wine till you get a nice gravy like consistency

these are small fish & served whole: set up fish on a plate - stuff with some potatoes & spinach having them both show out from the side ... pour roux & place a lemon slice or two

all set

↑ Mrs Bissli

Tue, May 31 2016, 1:39 pm

forgot to add mine first. sorry.

Mackerel:
-marinate fresh fillets (about 6 pieces) with 1 tbsp each olive oil and lemon juice, chopped parsley, chopped garlic, and 1/2 teasp harissa. Sprinkle with generous salt and coarse ground pepper. Broil or panfry, skin side down. Serve immediately.

- dust with mixture of flour, curry powder, salt. Heat 1-2 tbsp. oil in a frying pan, pan-fry skin side down till crisp and fried.

- Pan-fry just briefly 1min each on both sides. sautee 1/2 chopped onion, add pasta sauce, rhubarb compote (which adds slightly sweet and tangy taste), return fish and cook for 10min till flavour blend. You can serve this at room temp. Sprinkle chopped coriander as an option.

Sardines (fresh)
- remove head and tail, guts. Scrape off scales under a running water. Scrub inside and out with a quarter lemon. then procede with the following:
- use the same marinade as mackerel but without harissa for 10min. Grill. Great served with pasta.
- process 1kg into paste with a small knob of fresh ginger (use pulsing), 1/2 small onion. Mix in 1 teasp potato flour or corn starch and 1 small egg. Form into ball and cook in tomato sauce.
- potted sardines. delish with toast (I like mixing with anchovies).

↑ Amarante

Tue, May 31 2016, 2:43 pm

You can use ready made tartar sauce of course if you want to make it even easier but it's really easy to make as it's basically just doctoring mayo with ingredients that are pretty standard in everyone's kitchen. You can use low fat or Smart Balance mayo since you are doctoring anyway.

Pecan Coated Fish with Tartar Sauce

Tartar Sauce:

Sauce:

1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Fish:

4 snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
Salt and pepper
4 lemon wedges, for garnish

Directions

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with fish. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees F.

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side.

Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness.

Serve immediately with Tartar Sauce on the side and a lemon wedge.