Swordfish w/ Anchovy-Caper Sauce

Serves 2.

Mince together 6 Italian jarred anchovy filets and 1 tbs. capers. 1 to 1 proportion. Set aside.

1 lb. 1″ thick swordfish steak cut into 2 pieces. Pat dry. Sprinkle with ground black pepper and a little garlic powder on both sides. In a non-stick skillet, brown fish for 3-4 minutes. Then flip the fish and add 3-4 tbs. butter. Brown while also basting with the butter for another 3 minutes until cooked through but not overcooked. Remove swordfish from skillet.

In the same pan, on medium heat, add the minced anchovies and capers. Stir. Add a squeeze of lemon and 1 cup dry white wine. Stir and reduce sauce by half.

Put the swordfish steaks back into the pan and warm quickly in the sauce on both sides. Serve the fish with the sauce and top with a little lemon zest.

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Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best.

Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on the filets.

Preheat oven to 200 degrees. Bake the filets at 200 degrees for 45 minutes.

Serve with green beans and rice.

Cod with Yogurt Dill Sauce

Serves 2.

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.

Lemon Sole

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.

Serves 2.

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.

Seared Swordfish Steaks

Serves 2.

Pat dry 2 swordfish steaks and place 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 to a plate.

Turn heat to medium. Add 3 tbs. olive oil, 4-6 sliced green onions/scallions, 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 to heat.

Plate steaks and ladel sauce on top.

Black Cod~ Nobu Nod

Nobu not Next Door. Downtown. Still worth the trip.

But. Found gorgeous filet at Citarella couple blocks away on Broadway.

Serves 2.

Marinade 2 pieces cut crosswise in your favorite Miso Asian 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.

skin side upCoat non-stick skillet with oil.

On high flame brown cod skin side up to almost black.

Turn and brown the skin side, 2-3 minutes. glazed cod 2

 

 

 

Cover on medium high heat.

Cook until opaque.

Maybe 5 minutes depending on thickness.

Can add more sauce if desired.

 

 

Plated glazed black cod with peas and mushrooms. plated black cod

Sole Rollatini

Serves 2.

4 thin filets of sole, no skin.

In a small bowl, mix together:
1/2 cup panko crumbs
zest of one lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
ground black pepper to taste
handful of chopped parsley
1/4 cup grated cheese of your choice

Divide mixture evenly and spread on the filet strips.

Roll up the filets as tightly as possible.

Keep together 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.

Add 2 tablespoons drained tiny capers.

Bake in a preheated 400 degree oven for 10-15 minutes.

Delectable Haddock

Serves 2.

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.

Sriracha Teriyaki Glazed Salmon

Serves 2.

Cut skinless salmon filets into two serving sized pieces of equal thickness.

In small bowl mix:
1/8 cup sriracha sauce
1/4 cup teriyaki sauce
1 tsp. maple syrup
1 tsp. rice vinegar

Coat each salmon piece with the sauce.

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 on a baking pan so pieces are not touching.

Broil 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!

Hake in Spicy Broth

Serves 2.

1 1/2 lb. filet wild Hake fish.

In a medium saucepan, boil 1 box Pacific Chicken Broth.

Add 2 each sliced seeded serrano and red chili peppers.

Season with sea salt, black ground pepper, red pepper flakes to taste.

Turn to simmer and cover.

Add the wild hake. Simmer until flaky, about 10 minutes depending on thickness.

Add 10 halved cherry tomatoes and shaved kernels from 2 cobs of roasted corn.

Simmer until heated.

Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonnade finish.

A baguette of course to dip into the broth.