For the Salsa: 12 medium tomatillos, roughly chopped 1 jalapeno 2 large ears corn kernels 2 sweet red bell peppers, or a combo, finely diced 1 small red onion, finely diced 2 TBS lime juice Salt tt For the Scallops 12 large sea scallops Salt & pepper tt EVOO For salsa — blend tomatillos and […]
Category: Fish
Bacon Leeks Mushrooms Cabbage Butter (for sauteeing) Potatoes Carrots White wine Clam broth Thyme (to taste) Cream Salt and pepper (to taste) Seafood (a variety, e.g., clams, scallops, halibut) Parsley (for garnish) NOTE: Ingredients may be added (e.g., parsnips), subtracted (e.g., cabbage), or substituted (e.g., onions for leeks). Amounts of each depend on your taste […]
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Baked Fish with Celery and Apple
INGREDIENTS: 3 tablespoons unsalted butter2 celery ribs, thinly sliced 1 small tart apple, cored, sliced 1 small onion, thinly sliced Salt and freshly ground pepper to taste 1 pound capensis, Antarctic queen or similar fish filets INSTRUCTIONS: Preheat oven to 400°. Choose a casserole dish just large enough to hold the fish fillets in 1 […]
1/4 cup good olive oil 1 bulb fennel (or two smaller ones), trimmed and chopped salt and pepper 1 tsp thyme leaves 1 Tbsp minced garlic 6 plum tomatoes, chopped (canned are fine but drain excess liquid) 1/2 cup big, plump olives, green or black or a combination, preferably unpitted 1/4 cup capers, optional 1/2 […]
Use whatever assortment of sweet roasting peppers you can find, including red, yellow and green bells, pimientos, or various large Italian-style peppers. 2 pounds sweet peppers 1/4 cup olive oil, plus extra for rubbing the fish 1 Tbsp ground cumin 1 tsp whole cumin seeds 1 Tbsp Pommery or other coarse grained mustard 1 Tbsp […]
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Sauteed Butterfish Nicoise
Based on a recipe in “James Beard’s New Fish Cookery” (1976). In Beard’s words, “Serve this with sauteed potatoes and a bountiful salad and you will have a satisfying meal.” 1 pound butterfish, pan-dressed salt and pepper flour 2 Tbsp olive oil 1 garlic clove, minced 2 medium tomatoes, peeled, seeded and diced, with their […]
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Microwaved Flounder Provencal
This recipe has only 270 calories per serving and takes barely 15 minutes to prepare from start to finish. Four 8-oz fillets of flounder 1 1/2 Tbsp olive oil 1 Tbsp finely chopped basil leaves 1 garlic clove, minced salt and pepper 8 ounce canned tomatoes, chopped 3 Tbsp fresh orange juice 1 Tbsp fresh […]
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Broiled Fish with Three Peppers
1 1/2 pounds fresh or frozen fish fillets or steaks 4 Tbsp light olive oil salt and pepper to taste 1 each small red, green and yellow peppers, sliced into thin strips 1/2 pound thickly sliced mushrooms 1/2 Tbsp chopped fresh basil (or 1 tsp dried) 1 small jalapeno pepper, seeded, finely minced Preheat the […]
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Broiled Cod New England Style
1 1/2 pounds Pacific cod fillets, in 4 equal portion salt and freshly ground pepper to taste 2 Tbsp butter or margarine, softened 3/4 cup sifted fresh bread crumbs 1 1/2 tsp chopped fresh herbs (marjoram, thyme, Italian parsley or a combination) or 1/4 tsp crumbled dried herbs 1 Tbsp grated Parmesan or Asiago cheese […]
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Trout with Mushrooms
2 trout, cleaned and dressed lemon juice salt and pepper milk 1 beaten egg seasoned breadcrumbs 1 tsp garlic powder 1 cube butter 1/2 cup sliced mushrooms 1 Tbsp minced parsley Sprinkle trout with lemon juice, salt and pepper. Mix the milk with egg and garlic powder. Dip fish in egg mixture and then into […]
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Grilled Fish with Mustard Glaze
1 1/2 pounds fish fillet salt 1 Tbsp Dijon mustard 1 Tbsp olive oil 1 tsp chopped fresh herbs (oregano, tarragon, etc) fresh herb leaves for garnish Season fish lightly with salt. Combine mustard, oil and herbs and rub the mixture over both sides of the fish. Set aside for up to 2 hours in […]