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. 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.

Black Cod~ Nobu Nod

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.

skin side upCoat 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. glazed cod 2

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. plated black cod

Sole Rollatini

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.

Delectable Haddock

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.

Calamari Broiled & Tender

Freshest of fresh squid is the key. You can fry or deep fry, but this way keeps the squid tender and sweet with a little crunch. Cut tubes into 1/2″ thickness, remove any side fins which are tough. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs and place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on top rack under the broiler for about 3 minutes, watching carefully so crumbs just get golden, not burned. Turn for another 2-3 minutes, tentacles may take longer again until golden brown and crunchy.

Dip into cocktail sauce using ketchup, horseradish, tabasco, lemon juice to taste.

Sriracha Teriyaki Glazed Salmon

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!

6-Minute Tandoori Shrimp

Staying with the Tandoori theme, left over plain yogurt in the fridge, used Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. So, clean and de-vein largest fresh shrimp you can get.

16 shrimp serves 2. Put in medium-sized bowl with 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin. 1 tsp. paprika. Garlic powder to taste. Juice of 1/2 lemon or lime. Stir and coat shrimp. You can refrigerate until ready to cook, or just broil right away.

Place shrimp on a cookie sheet so not touching, using all of the coating mixture. Turn broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Serve with Kazmati rice and chutneys.

Summer Bouillabaise

Wednesday Florence farmer’s market. Coarsely chop one large onion red or white; a large native tomato; an orange or yellow bell pepper. Brown in a little olive oil in a stock pot. Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams from the Atlantic brought in same-day. Season with fresh chopped chives and ground white pepper. Cover with a little water. Bring to quick boil then cover and simmer for 10 minutes until clams open. Clam juice will add to broth. Blend unseeded chunks from half a honeydew or quarter watermelon until smooth. Add for a balanced sweetness. Scoop out clams from shells and discard shells and any unopened. Stir.

Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.

DeConstructed Paella

What to do with cooked lobster meat? Make a dish that many can eat with different dietary preferences.

Make your favorite rice with drained, chopped tomatoes, mushrooms, peppers, shallots, turmeric. That’ll be a dish by itself for vegetarians.

In a separate stock pot, make Alfred Portale’s little necks and sauce, add the lobster meat, just to heat.

In a fry pan, sauté andouille or chorizo sausage.

In a saucepan, heat up a can of lobster bisque, add a little cayenne for a spicy sauce on the side.

Serve on separate platters with side plates of lemon wedges. Party on.