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Showing posts from May, 2018

PAN-FRIED FISHCAKES

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Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. YIELD  Makes 12 fishcakes INGREDIENTS Cooking oil, olive or vegetable 1 yellow onion, diced 1 carrot, finely diced 1 celery stalk, finely diced Salt 1 lime 1 pound cod fillet, or other mild white fish Freshly ground black pepper 1/3 cup heavy cream 1/4 cup chopped cilantro leaves and stems 1 jalapeño, seeded and finely diced (or less or more) 3 1/2 cups fresh bread crumbs 4 eggs 1 cup all-purpose flour PREPARATION Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out ont

SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING

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When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in. YIELD 4 servings  ACTIVE TIME 35 minutes  TOTAL TIME 35 minutes INGREDIENTS Kosher salt 2 lemons 3 garlic cloves, crushed 3 sprigs thyme 3 bay leaves, preferably fresh 1/2 cup extra-virgin olive oil 4 teaspoons za'atar, plus more for serving 5 ears corn on the cob, husked 4 (5–6-ounce) skinless salmon fillets 2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds) 1/2 red onion, thinly sliced Baby arugula or other baby greens (for serving) PREPARATION Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water. Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 ts

Chili canapé fishcakes with cod

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Prep Time  30 mins Cooking Time  15 mins Serves    18 Ingredients 250g MSC certified cod or other firm white fish 4 spring onions, trimmed A half thumb sized chunk of ginger, peeled 1 small hot chili, halved and deseeded Small bunch of fresh coriander, leaves and stalks Zest of 1 lime 1 tsp fish sauce Good pinch of sea salt and freshly ground black pepper, to season 2 tbsp cornflour Sunflower oil, or another light, neutral oil for frying  For the dipping sauce 4 tbsp sweet chili sauce Juice of one lime 1-2 small hot chilies, finely chopped (seeds optional) Method Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on e

Korean fish pancakes

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Prep Time   5 mins Cooking Time  20 mins Serves   4 Ingredients Dip 2 tbsp soy sauce 2 tbsp fish sauce 25 g/1 oz/2 tbsp sugar 1 tbsp lemon juice 1 tbsp rice vinegar ½ garlic clove, crushed ½ red chilli (chile), deseeded and finely chopped Pancakes 1 tbsp white sesame seeds 250 g/9 oz/1¾ cups plain (all-purpose) flour 250 ml/8 fl oz/1 cup cold water 2 eggs, beaten 4 MSC certified scallops, removed from their shells 4 MSC certified squid, cleaned and cut into small pieces 4 MSC certified large prawns (shrimp), peeled 12 spring onions (scallions), cut into 4-cm/1½-inch lengths 2 red (bell) peppers, deseeded and diced, plus extra for garnish 2 jalapeño chillies (chiles), sliced, plus extra for garnish Handful of coriander (cilantro), leaves pulled from their stalks ½ red chilli (chile), thinly sliced sunflower oil, for frying Salt Lime halves, to serve Method To make the dip, put the soy sauce, fish sauce and sugar in a pan over a low he

Quick fish pie

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You'll be enjoying this hearty fish pie in 30 minutes, perfect for cooler weeknights. 0:05 Prep 0:25 Cook 4 Servings  Easy INGREDIENTS 1 tablespoon olive oil 1 leek, trimmed, sliced 1 garlic clove, crushed 21/2 tablespoons plain flour 375ml (11/2 cups) chicken stock 125ml (1/2 cup) white wine 600g white fish fillets, cut into 2-3cm pieces 450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower) 1 tablespoon chopped fresh dill 8 sheets filo pastry 65g (1/3 cup) finely grated parmesan Lemon halves, to serve METHOD Step 1 Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute. Step 2 Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill. Step 3

Crispy-skin salmon with citrus

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Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop! 0:25 Prep 0:05 Cook 4 Servings  Easy INGREDIENTS 4 (about 150g each) salmon fillets, skin on 1 teaspoon cumin seeds 2 limes, juiced 2 teaspoons brown sugar 2 teaspoons fish sauce 1 teaspoon finely grated ginger 1 teaspoon sesame oil 2 Ruby Red grapefruits or pomelos, peeled, segmented 2 limes, extra, peeled, segmented 2 Lebanese cucumbers, peeled into ribbons 1 cup mint leaves 1/2 cup coriander leaves 1 red onion, thinly sliced 1 long red chilli, thinly sliced (optional) 1/2 cup (75g) cashews, toasted, coarsely chopped METHOD Step 1 Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking

Avocado & smoked salmon spelt spaghetti

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Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley Prep: 5 mins  Cook: 10 mins  Serves 2 Easy Ingredients 200g spelt spaghetti 1 ripe avocado, stoned and peeled 2 tbsp extra virgin olive oil 1 garlic clove 1 small bunch parsley 1 lemon 100g smoked salmon trimmings, sliced into strips Method Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning. When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve. source: www.bbcgoodfood.com

Teriyaki salmon with sesame pak choi

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PREP: 10 MINS COOK: 10 MINS EASY SERVES 2 Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish, Elaine Paige’s dish is a simple and quick midweek meal Ingredients 2 skinless salmon fillets 1 tbsp sweet chilli sauce 1 tbsp honey 1 tsp sesame oil 1 tbsp mirin or dry sherry 2 tbsp soy sauce 2 tsp finely grated ginger brown rice or noodles, to serve (optional) For the pak choi 2 large pak choi (about 250g) 2 tsp vegetable oil 2 tsp sesame oil 3 garlic cloves, grated 75ml fish or vegetable stock 2 tsp toasted sesame seeds, for sprinkling Method 1 . Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish. Mix the sweet chilli, honey, sesame oil, mirin, soy and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi. 2 . Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the garlic and

Gambian Domoda with fried sole

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Prep Time  5 mins Cooking Time  50 mins Serves   4 Ingredients 1 large onion, finely chopped 3 garlic cloves, finely chopped 2 Madame Jeannette chillies (chiles) or another very hot chilli (chile) such as habanero or Scotch bonnet, halved lengthwise, deseeded and finely chopped 2 tsp tomato purée (paste) 1 x 400-g/14½-oz can plum tomatoes, coarsely chopped 100 g/4 oz/½ cup peanut butter 250 ml/8 fl oz/1 cup chicken stock 250 g/9 oz squash, peeled and deseeded weight, roughly chopped 4 x 300–400-g/10–14-oz soles, or 8 smaller soles, heads and skin removed Groundnut (peanut) oil for frying Salt Alternative fish Plaice or dab Method To make the domoda sauce, heat 2 tablespoons of groundnut oil in a large pan and sauté the onion until it starts to brown. Add the garlic and chillies (chiles) and fry for 30 seconds. Add the tomato purée (paste) and stir continuously over the heat for 1 minute. Add the tomatoes and cook for 3 minutes. Add the peanut butter, sti

Pollichathu fish in banana leaves

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Prep Time   15 mins Cooking Time  35 mins Serves  4 Ingredients Marinade 1 tbsp chilli powder 2 tsp ground turmeric Juice of 2 lemons 4 x 300–400-g/10–14-oz whole round fish, such as mullet Coconut oil for frying Salt   Masala 3-cm/1¼-inch piece of fresh root ginger, peeled and finely chopped 125 ml/4 fl oz/8 tbsp coconut oil 1 tsp mustard seeds 2 tsp fennel seeds 4 tsp finely chopped garlic 2 tsp finely chopped green Chillies (chiles) Handful of fresh or frozen curry leaves 3 onions, chopped 2 tsp chilli powder 2 tsp ground turmeric 6 tomatoes, thinly sliced 6 tbsp coconut milk 4 banana leaves, each large enough to enclose a fish 1 onion, sliced 2 tomatoes, roughly chopped 1 lime, sliced Alternative shellfish Mullet or whiting Method To make the marinade, in a bowl, mix together the chilli powder, ground turmeric, lemon juice and salt to taste. Stir in 1 tablespoon of cold water. To prepare the fish, clean the fish (see page 398). With a

Spiced Salmon with Mustard Sauce

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A basic honey mustard adds the unexpected ginger and pepper notes of turmeric to make this dish different. Broiling leaves the salmon moist and tender and caramelizes the sauce slightly for additional flavor. Any kind of greens makes a great side―try kale cooked with hoisin sauce; chard sautéed with garlic, lemon juice, and pepper; or a spinach salad with red onions and vinaigrette. Butter-sautéed spinach seasoned simply with garlic, salt, and pepper makes a nice side dish for this fish entrée, but any wilted greens will do. Yield: 4 servings (serving size: 1 fillet) Ingredients: 2 teaspoons whole-grain mustard 1 teaspoon honey 1/4 teaspoon ground turmeric 1/4 teaspoon ground red pepper 1/8 teaspoon garlic powder 1/4 teaspoon salt 4 (6-ounce) salmon fillets $ Cooking spray Preparation: Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jell

Avocado and Tuna Tapas

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Recipe by: La Cocina de Redondita Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars. Ingredients 20 m 4 servings  294cals 1 (12 ounce) can solid white tuna packed in water, drained  1 tablespoon mayonnaise  3 green onions, thinly sliced, plus additional for garnish  1/2 red bell pepper, chopped  1 dash balsamic vinegar  black pepper to taste  1 pinch garlic salt, or to taste  2 ripe avocados, halved and pitted Directions Prep     20 m Ready in 20 m  Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. source: www.allrecipes.com

Salmon fillets with minty pesto

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Salmon fillets with minty pesto is so easy and ready in just 25 minutes to make an easy dinner recipe. The quick pesto is made with rocket, mint and lemon juice to keep it light and fresh, while cashews give it that distinctive nutty flavour. Serve your new potatoes for a delicious dinner. Ingredients Serves :        4    Prep time:      10 mins    Cooking time:    15 mins    Skill level:    Easy peasy    Costs:    Mid-price 4 salmon fillets (175g each) 2tbsp extra virgin olive oil, plus extra for brushing 1 lemon, plus extra wedges, to serve Large pack fresh mint, leaves removed 100g bag rocket 30g cashew nuts, toasted  50g Pecorino cheese, grated Method 1.   Lightly brush both sides of the salmon fillets with a little of the oil and cook in a heated non-stick frying pan for 5 mins, without moving them. Turn the fillets and continue to cook for a further 5 mins or until cooked to your liking. Squeeze over the juice of ½ lemon. 2.

Californian Grilled Fish

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This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish. Ingredients   2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)  2 tablespoons Coriander and Lime Tartare Sauce  2 tablespoons white or brown breadcrumbs  3 tablespoons grated Cheddar cheese  1 dessertspoon chopped fresh coriander  a pinch of cayenne pepper  grated zest of ½ lime  ½ oz (10 g) butter  salt and freshly milled black pepper Method * Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.  * Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.  * Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible.  * Dot with a little butter.  * Place the grill pan as far from th

Fish Tacos

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Recipe by: BREESE823 I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top! Ingredients 1h  409cals 1 cup all-purpose flour  2 tablespoons cornstarch  1 teaspoon baking powder  1/2 teaspoon salt  1 egg  1 cup beer  1/2 cup plain yogurt  1/2 cup mayonnaise  1 lime, juiced  1 jalapeno pepper, minced  1 teaspoon minced capers  1/2 teaspoon dried oregano  1/2 teaspoon ground cumin  1/2 teaspoon dried dill weed  1 teaspoon ground cayenne pepper  1 quart oil for frying  1 pound cod fillets, cut into 2 to 3 ounce portions  1 (12 ounce) package corn tortillas  1/2 medium head cabbage, finely shredded Directions Prep     40 m Cook     20 m Ready in 1h  To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a fe

Fish pie with sweet potato mash

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You'll need just six simple ingredients to whip up this fish pie with sweet potato mash. Our recipe transforms traditional fish pie into a healthy family dinner that everyone will enjoy - and whilst it takes a bit of time to put together, it's actually really low maintenence once it's in the oven. Serve with a plateful of your favourite green vegetables for comfort food at its finest. Serves   3 Prep time :        20mins Cooking time :  1h 30mins Skill level :       Bit of effort Costs :              Mid-price Ingredients 750g sweet potato 300-350g fish pie mix, eg, haddock, pollock and salmon 450ml skimmed milk 2-3tbsp thickening granules 1tbsp freshly chopped parsley 150-200g cherry vine tomatoes Green beans, to serve Method 1.    Set the oven to 200°C/400°F/Gas 6. Bake the sweet potatoes for 45 mins or until they feel tender. Remove from the oven, peel and mash them. 2.   Place the fish in a pan of water and bring to the boil. Remove the pan from t