In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature.
Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter. Quickly brown on each side, so moist and not overcooked. Remove from skillet and spoon sauce over cod. Serve with rice and fresh asparagus vinaigrette. Serves 2.
Grouper is a red-meaty dense fish. It should be treated more like Hake. Braise. Deep fry. Bake on high heat. Do not use the method of baking at 200 degrees for 45 minutes. It gets rubbery and does not flake like salmon or lighter white fish.
Live and learn.
A flat fish native to Northern Europe. It is neither truly sole, nor lemon-flavored. The name is a French derivative which describes the outer scales of the fish and its shallow waters habitat. Since filets are thin, it cooks very quickly. A cartilage spine splits it and small bones need to be removed. Cut the fish away from the spine to form the 2 filets. Season with crushed white pepper.
In a non-stick fry pan, melt 3 tbs. butter and add capers to taste. Place filets in pan and on medium high heat sauté for 2 minutes on each side, basting with the butter sauce. Turn off heat and add juice of 1 lemon. Serve filets with the butter caper lemon sauce. Rice and a veg.
Lidia Bastianich’s PBS episode on swordfish agrodolce hit our TV screen as Dr. Husband arrived with gorgeous filets from Citarella. So we watched. This is what he took from her ideas and it was delizioso.
Place patted dry swordfish filets in a hot non-stick fry pan, no oil. Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan. Turn heat to medium. Add 3 tbs. olive oil, 4 tbs. capers, 4 tbs. balsamic vinegar, 2 large pats of butter. Sauté for 1 minute. Add 1 cup dry white wine. Increase heat to medium, stir and reduce by half. Adjust vinegar for balance and taste. Place swordfish in the sauce and turn for 30 seconds on each side. Serve with sauce on top and seasonal veggies.
Nobu not Next Door. Downtown. Still worth the trip. But. Found gorgeous filet at Citarella couple blocks away on Broadway. Marinade 2 pieces cut crosswise in their Miso Asian Sauce or any of your favorite Miso Sauce. Refrigerate at least a few hours. Overnight to 48 hours is great. Remove from fridge and bring to room temperature. Wipe excess marinade from the cod with paper towels.
Coat non-stick skillet with oil and on high flame brown skin side up to almost black. Turn and brown the skin side, 2-3 minutes.
Cover and on medium cook until opaque. Maybe 5 minutes depending on thickness. Can add more sauce if desired.
Finally figuring out new stove. Yay.
Plated glazed black cod with peas and mushrooms.
Shrimp. Sole. Scallops. Salmon. Haddock. Lobster. Calamari. Variations on a theme. See recipes below and on Surf Side Page.
Secret. Freshest fish and seafood. From Mike and Matt’s North Shore on King Street in Northampton. Been going there for over 20 years. We’ll miss it.
4 filets of sole, no skin. In a small bowl, mix together 1/2 cup panko crumbs, zest of one lemon, 1/2 teaspoon each dried oregano, basil, ground black pepper, a handful of chopped parsley, 1/4 cup grated cheese of your choice. Press the mixture evenly into each filet top side up. Roll the filets around the bread crumb mixture as tightly as possible and fasten with a toothpick or two.
In a small glass baking dish, put 1/4 cup unsalted butter in pieces, slices of one lemon, and juice from the lemon. Place the filets in the dish and add 2 tablespoons drained tiny capers. Bake in a preheated 400 degree oven for 10-15 minutes until cooked just through.
Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top. Preheat oven to 200 degrees. Cook at 200 degrees for 45 minutes. Turn oven off until ready to serve. Before serving, remove the lemon slices and set aside. Turn oven to broil. Place fish under the broiler on highest rack until golden brown on top. Use a spatula to serve, keeping fish together and leaving skin in the pan. Garnish with lemon slices. Great with rice and peas.
Cut skinless salmon filets into serving sized pieces of equal thickness. Coat each piece all over with a mixture of 1/8 cup sriracha sauce, 1/4 cup teriyaki, 1 tsp. maple syrup, 1 tsp. rice vinegar. Refrigerate for a few hours or overnight. Bring to room temperature before cooking.
Preheat broiler to high about 6 inches from top of oven. Place salmon under the broiler so pieces are not touching for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn. Serve with green beans, sesame noodles and a great Sancerre. Happy New Year!
For 2. In a medium saucepan, boil 1 box Pacific Chicken Broth with 2 sliced seeded serrano and 2 sliced seeded red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and cover. Halve 10 cherry tomatoes and roast or grill 2 cobs of corn. Shave kernels off the cob. To the simmering broth, add 1 – 1 1/2 lb. filet of wild hake. Simmer until flaky, about 10 minutes depending on thickness. Add tomatoes and corn kernels to the broth. Simmer until heated. Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonade finish. A baguette of course to dip into the broth.