Category: Fish

Fish · Gluten Free · Whole30 compliant

Jamie’s traybaked salmon with olives, green beans, anchovies and tomatoes

Belinda

This is so light and tangy as the anchovy melts over the vegetables, the cherry tomatoes provide sweetness and juice and the olives a little hit of pure joy

Serves 4

7 oz green beans
20 small cherry tomatoes
1 handful pitted black olives
2 tbsp extra virgin olive oil
salt
freshly grund black pepper
4 x 8oz thick fillets of wild salmon, with or without skin but definitely pin-boned
2 lemons
1 good handful fresh basil
12 anchovy fillets (the ones in oil)

Top and tail the green beans, blanch them until tender in salted boiling water and drain. Shock in a bowl of iced water to stop the cooking process then drain.
Put the beans in a bowl with the cherry tomatoes and the stones olives
Toss in the olive oil and a pinch of salt and pepper
Give the salmon fillets a quick wash under the tap and pat dry using kitchen paper towels.
Squeeze the juice of 1/2 lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Preheat the oven and a roasting tray at the highest temperature your oven goes to.
Put your 4 fillets at one end of the roasting tray.
Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray.
Lay the anchovy fillets over the green beans
Roast in the preheated oven for 10 minutes then remove from the oven and serve with lemon quarters.
This is very tasty especially with some homemade mayonnaise or aioli.
A good cheat’s aioli is done by  adding crushed garlic to a good brand of store bought mayonnaise, say the Helmanns or Kraft brand.

Fish

Seared fish with beet, avocado, garbanzo bean and pecan salsa

Belinda

This is so delicious and light! You can use a firm fish like halibut or even better, a fillet of wild salmon works really well with the salsa. It’s very pretty on the plate as the garbanzo beans turn bright pink!

Screen Shot 2015-04-04 at 7.56.54 PMServes 4

6 small diced cooked beets (If you roast your own, season them with salt and pepper, olive oil and balsamic vinegar, then cover them with foil and roast at 400 F for 1 hr 20 mins or until tender, then peel them, and allow to cool)
1 x 15.5 oz can garbanzo beans (chickpeas) drained and rinsed
8 chopped scallions
¾ cup pecan pieces, toasted in the oven until browned
1 seeded and chopped red chili
3 tbsp chopped fresh mint
2 tsp ground roasted cumin
4 tbsp fresh lemon juice
1 1/2 tbsp balsamic vinegar
5 tbsp olive oil
Salt and pepper

Put the diced beets into a good-sized bowl. Add the chopped scallions, seeded and chopped red chili, chopped fresh mint, toasted pecans, cumin, lemon juice, balsamic and olive oil.
Mix and season well with salt and pepper. Add more balsamic or lemon juice if you think it needs it.

Season 4 fish fillets and sauté in hot oil over medium high heat on both sides until just done and crispy on the outside then serve on or beside a good dollop of the beet salsa.

Fish · Gluten Free

Mustard Roasted Fish

Belinda

Absolutely divine, creamy, tangy and simple.
Thank you Barefoot Contessa for this recipe. I have tweaked it a little, however.

Screen Shot 2015-03-27 at 3.52.48 PM

Serves 4

4 (8 oz) fish fillets such as red snapper, salmon, Chilean sea bass, or whatever is your preference.
Kosher salt and freshly ground black pepper
8 oz creme fraiche
3 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp minced shallots
2 tsp drained capers
Grated rind of 1 large lemon
1/2 tsp dried dill weed (optional)

Preheat the oven to 425 degrees F

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish)
Place the fish fillets skin side down on the sheet pan/ baking dish. Sprinkle generously with salt and pepper and the grated rind of the lemon.
In a small bowl, combine the creme fraiche, 2 mustards, shallots, capers, 1 tsp salt and 1/2 tsp pepper.
Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done.
The fish will flake easily at the thickest part when it’s done)
Be sure not to overcook it! Serve it hot or at room temp with the sauce from the pan spooned over the top.

Fish · Gluten Free · Salad · Whole30 compliant

Cilantro, lime and sardine salad in avocado halves

Belinda

I am posting this because it is a really delicious, quick lunch dish that is packed with calcium, protein, Vitamin B12, Omega 3 and 6 via the sardines and avocados.
It’s a sort of retro dish, and you can also use smoked trout instead of sardines.

Serves 2

1x 3.75 oz can boneless, skinless sardines packed in oil, drained
2 tbsp fresh cilantro, finely chopped
1 tbsp good mayonnaise (or Whole 30 compliant mayonnaise)
1 tbsp fresh lime juice, divided
1 ripe avocado
salt and pepper
salad greens
Good granary bread, optional

In a small bowl combine the drained sardines, cilantro, mayonnaise and 2-1/2 tsp of lime juice.
mash together thoroughly with a fork and season to taste with the pepper and a pinch of salt, if needed.
Cut the avocado in half lengthwise and remove the pit. Using a large spoon, with a wide shallow bowl, scoop each avocado half from it’s skin, run the tip of the spoon around the edge of the avocado to loosen it, then plunge the spoon between the skin and flesh. Keep the back of the spoon as close to the skin as possible, and work from the wider to the narrower end of the avocado.
Rub each half with the remaining 1/2 tsp lime juice to prevent discoloration.
To serve, scoop half of the sardine mixture into the hollow of each avocado. Serve over dressed salad greens if desired.

Appetizers · Do-ahead · Fish · Gluten Free

Tuna tapenade

Belinda

This is one of Ina Garten’s recipes and is delicious as a quick starter to put over toasted crostini.
I beg you to use Italian tuna in olive oil, not American tuna, as it has twice the flavor.

Makes about 36 crostini full.

10 – 12 oz canned Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh flat leaf parsley, plus extra for garnish
1 tbsp grated lemon zest
2 large cloves garlic, minced (about 2 tsp)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil (plus extra for brushing the bread slices)
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped Kalamata olives
1 tbsp drained capers
1 tsp Kosher salt
1 tsp freshly ground black pepper
36 slices French bread sliced diagonally

Drain all but 1 tbsp of the oil from the tuna then flake the fish into the bowl of a food processor fitted with a steel blade.
Add the anchovy paste, thyme, lemon zest, garlic and  parsley and pulse a few times.
Add the lemon juice, 3 tbsp olive oil, and the mascarpone cheese and process until smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and cover with plastic wrap  and refrigerate for at least 1 hour.

Meanwhile heat a grill or use a heavy ridged flat pan. Slice the French bread diagonally and brush with olive oil and put on the grill until lightly browned. You can also put the slices on a sheet pan and roast at 400 F for about 6 minutes or until toasted.
Set aside and allow to cool slightly.
Mound the tapenade on the toast pieces and sprinkle with the extra chopped parsley and serve on a large platter.

 

Appetizers · Do-ahead · Fish · Gluten Free

Salmon Rilette

Belinda1 Comment

A fellow Los Angeles food blogger called “The Pasadena Chef” posted this and it is divine!!
If you are talking fish in NYC there is no better restaurant than Le Bernadin. Chef Eric Ripert is a genius and I came across this recipe for his house starter which is served before every meal.

2 cups dry white wine
1 tbsp minced shallots
1 lb fresh boneless, skinless salmon fillet, cut into 1 inch pieces
3 oz smoked salmon, diced
2 tbsp fresh chives, chopped
1/2 cup a good mayonnaise
3 tbsp fresh lemon juice
sea salt and freshly ground black pepper
toasted baguette slices

Combine the white wine and shallots in a saucepan and bring to a boil.

Simmer over medium heat for 2 minutes until the shallots are tender. Add the salmon pieces and poach for just 2 – 3 minutes until they are barely opaque.

Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with kitchen towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into the fridge to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together

Use the lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. It will need salt inspite of the smoked salmon.

Serve cold with the toasted baguette slices. This is lovely served with champagne or a white burgundy

Curry · Fish · Gluten Free

Salmon with coconut sauce on a bed of curried onions and peas

Belinda1 Comment

This may not be the most beautiful picture, but the actual dish was tremendously flavorful and interesting with the different spices.
Although the onions I put underneath the salmon aren’t in this picture, it’s well worth doing instead of rice.

Serves 2

Ingredients
4 -6 tbsp genuine coconut oil, divided  (The healthiest oil there is, available from Wholefoods))
1 tbsp finely chopped ginger
1 tsp fennel seeds
1 tsp cardamon seeds
1 tsp brown mustard seeds

1 tbsp ground coriander, plus 1/2 tsp to season the salmon
1/4 to 1/2 cup of chopped tomatoes. (a good quality tinned one is okay)
1 cup coconut milk
salt and ground pepper to season
2 (6 ounce) fillets of wild salmon, skinned

For the onion dish
1-2 tbsp coconut oil
4 large onions
1 cup frozen petit pois, boiled till cooked
1 tsp turmeric
1 tsp medium curry powder
1/2 tsp cardamon seeds
salt and pepper

For the sauce
Put 2 tbsp coconut oil into a large skillet over low-med heat then add the ginger.
Saute for 30 seconds and then add the fennel seeds, cardamon seeds, brown mustard seeds and ground coriander and cook for 10 seconds.
Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes until the sauce is thickened.
Taste for seasoning and add salt and pepper, if necessary.

For the onions
Slice the onions fairly thickly. Heat the coconut oil in a large skillet to low-med and add the onions, stir frequently and add the turmeric, curry powder, cardamon seeds, and salt and pepper.
Slowly caramelize the onions, stirring for about 30 minutes.
Meanwhile, boil the peas or petit pois and add them to the onions mixture in the last 5 minutes of the onions’ cooking. The dish will have a nice deep yellow color and be very flavorful with the cardamon seeds.

For the salmon
Sprinkle the 1/2 tsp ground coriander, salt and pepper on both sides of the salmon fillets. Heat the remaining coconut oil in a nonstick skillet over medium high heat. When it is hot, sear the salmon fillets on each side for 7 – 8 minutes total or until they are just cooked through.

Plating
Put a large spoonful of the onion mixture on a plate, lay a piece of salmon across them and ladle the sauce over the salmon.

Appetizers · Asian flavors · Do-ahead · Fish

Crab Cakes with Ginger and Coconut milk

Belinda

This a recipe by Barbara Tropp from the “More than Burnt Toast” Food Blog
Spectacular and so different!

Ingredients


1/4 bunch of cilantro or parsley (depending on your taste) leaves and stems finely chopped
2 tbsp grated ginger
4 scallions sliced into thin rings, using the white part and about 2″ of the green part.
1 tsp (or more to taste) of Chinese chili sauce
1/4 tsp salt
2/3 cup coconut milk
2 pieces of white sandwich bread (as close to the Pepperidge Farm brand as possible) crusts removed, cut into tiny pieces
1 large egg, lightly beaten
1 lb jumbo lump blue claw crabmeat

In a bowl, mix the cilantro, scallions, ginger, chili paste, salt, coconut milk, bread pieces and egg together.
Set aside.
Inspect the crab meat for bits of shell being very careful not to break up the lumps of claw meat.

Gently fold the cilantro/ginger mixture into the crabmeat. Taste for seasoning. Gently but firmly press the crabmeat mixture into patties. Do this by filling 2 inch rings with the mixture, removing the ring and then gently pressing the edges towards the center.
Place the patties on a cookie sheet covered with parchment paper and let it sit in the refrigerator for about an hour which will make the crab cakes firmer and less prone to breaking apart.
Gently “film” a cast iron or any other sort of frying pan with vegetable oil, NOT olive oil and saute the crab cakes until browned.
Turn gently and brown the other side.

Fish · Pasta

Shrimp, lemon pepper linguini

Belinda

This is so comforting, light and tangy with the lemony wine /shrimp mixture.

Serves 4

1 8oz package linguini
1 tbsp olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 tsp lemon zest
salt to taste
2 tsp freshly ground black pepper
1lb fresh shrimp, peeled and deveined
1/4 cup butter
3 tbsp chopped fresh Italian parsley
1 tbsp chopped fresh basil

Bring a large pot of lightly salted water to the boil. Add the linguini, and cook for 9 to 13 minutes or until al dente; drain

Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in the chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by 1/2.

Mix the shrimp, butter, parsley and basil into the saucepan.
Cook 2 to 3 minutes, until the shrimp is opaque. Stir in the cooked linguini, and continue cooking 2 minutes, until well coated.

 

Fish · Pasta

Spaghetti with grilled shrimp, zucchini and salsa verde

Belinda

Serves 4. Really worth doing.

2/3 cup lightly packed parsley leaves
3 tbsp drained capers
1 clove garlic, chopped
4 tsp lemon juice
1 tsp anchovy paste
1/2 tsp dijon mustard
1 1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup plus 2 tbsp olive oil
2 zucchini, cut lengthways into 1/4 inch slices
1 1/4 lbs large shrimp, shelled and deveined
3/4 lb spaghetti

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 tsp of the salt and the pepper into a food processor or bender. Pulse  just to chop, 6 to 8 times. With the machine running, add the 1/2 cup olive oil in a thin stream to make a coarse puree.
Leave this salsa verde in the food processor, if necessary, pulse to re-emulsify juts before adding to the pasta.

Light the grill or heat the broiler. (I do them on a cast iron ridged heavy rectangular flat pan over two burners). Brush the zucchini with 1 tbsp of the oil and sprinkle with 1/4 tsp of the salt.
Grill or broil the zucchini, turning until just done, about 10 minutes in all.
When the slices are cool enough to handle, cut them crosswise into 1/2 inch pieces and put them in a large bowl.

Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tbsp oil and sprinkle with the remaining 1/2 tsp salt. Grill or broil, turning, until just done, about 4 minutes in all.
Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
ENJOY!!