Recipe Tag: Fish

Baked White Fish with Roasted Potatoes

For the Roasted Potatoes

Preheat the oven to 400°F (200°C).

Place the olive oil, tomato paste, paprika, garlic, salt and pepper in a medium bowl.

Add the potatoes to the bowl and fold together to coat thoroughly with the tomato mixture.

Spread the potatoes on sheet pans and place in the oven.

Roast for 30 to 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes gently about every 10 minutes.

Remove and add the in the lemon juice and parsley to the potatoes. Toss gently.

For the Baked White Fish

While potatoes are roasting, place the fish on a sheet pan, skin side down.

Drizzle with olive oil and season each side with salt and pepper.

When the potatoes are almost done (they should be tender but not mushy) place the sheet pan in the oven and cook for 8 to 12 minutes (depending on the thickness of the fish) or until the fish flakes easily.

Remove the fish and potatoes from the oven and serve the fish on top of the potatoes.

Rustic Fish Stew

Heat the olive oil in a medium-large pot over medium heat.

Add the onion and sauté until translucent, about 3 to 4 minutes.

Add the garlic, cayenne, red pepper flakes, and bay leaf and continue to sauté for another minute, stirring often.

Add the diced tomatoes, wine, and stock.

Increase heat and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 20 minutes.

Add the fish and beans and cover with a lid.

Reduce heat to low and cook for about 5 minutes, or until fish is tender and reaches an internal temperature of 145°F.

Add the spinach, basil, oregano, salt, and pepper and stir.

Turn off the heat and allow to sit for 2 minutes, uncovered.

Serve.

Fish Tacos with Mango and Red Cabbage – Virtual

Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.

Mix together until well blended

Add the fish to the bowl and lightly coat each side with the seasoning.

Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.

Gently fold together and set aside.

Place a large skillet over medium high heat,

Add the olive oil and swirl to coat the pan.

When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 – 5 minutes).

Flip the fish over using a spatula and cook until the second side starts to brown (about 4 – 5 minutes).

Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.

Once cooked, break the fish up in the pan with a spatula.

Place on corn tortillas using tongs and top with mango and purple cabbage mixture.

Salmon and Caramelized Onion Quiche

Preheat the oven to 325°F.

Line the base of a 10 inch springform or deep pie pan with foil (use non-stick foil or spray lightly with oil).

Place the apricots, pecans, fennel seed and tarragon in a food processor fitted with a steel blade.

Process until the texture of very coarse sand.

Add the butter and oats.

Process until the oats and butter are well incorporated.

Add one whole egg.

Process until well blended.

Pat the dough mixture evenly into the bottom of the pie pan and bake for 20 minutes.

While the crust is baking, place the water in a large skillet over medium high heat.

When the water is hot, add the salmon and poach for 15 to 20 minutes until cooked through. Remove the salmon to a paper towel to cool.

While cooking the salmon, place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the onions and cook slowly for about 20 minutes. Stir frequently so that the onions brown but not burn. When they are a caramel color set aside to cool.

Remove the crust from the oven and let cool.

Place the remaining 3 eggs, egg whites, milk, salt, and pepper in a large mixing bowl. Whisk until well blended.

Flake the salmon into the bowl and add the caramelized onion.

Fold together and add the shredded Swiss cheese.

Fold in the cheese and pour into the pie pan.

Bake for 45-50 minutes or until the quiche is set in the center. Serve.

Fish in Parchment with Manhattan Clam Chowder

Scrub the clams under cold water.

Place the water in a sauce pan over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and put the clams aside. When cool, remove the clams from the shells and place in the refrigerator.

Strain the clam water through a cheesecloth or coffee filter and set aside.

Place the oil in a large sauce pan over medium heat. Add the garlic and onion.

Cook, stirring frequently, for about 3 minutes.

Add the celery. Cook for about 2 minutes until the celery begins to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserved clam broth.

Stir, reduce the heat to simmer, and cover the soup. Simmer for 30 minutes. Remove the cover and cook for another 15 minutes. While the soup is cooking, use a spoon or spatula and press the tomatoes to break them up. The consistency of the soup should be like thick tomato sauce.

While the soup is simmering, place the remaining 2 cups water in a medium sauce pan over high heat.

When the water is hot, add the potatoes. Cook for 10 to 15 minutes until they are slightly soft.

Drain the potatoes and add them to the sauce. Fold together, remove from the heat and let cool.

Preheat the oven to 325°F.

You will need 2 pieces of parchment, each about 15″ x 24″.

Fold each piece of parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the clam chowder on each parchment paper. Reserve about two tablespoons to put on top of the fish.

Center on one side of the cut heart so that the other side will fold over the top of the filets easily.

Put the fish on top of the clam chowder. Top with the remaining clam chowder and the clams.

Sprinkle 1/8 tsp. of the salt over each of the fish filets. Add fresh pepper to taste.

Place the pouches on a cookie sheet and then into the oven. Cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut, so be careful. Serve in the pouch.

Salmon Cheesecake

Preheat the oven to 300°F.

Place the water in a large skillet over high heat.

When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.

Poach the salmon for about 20 minutes, until cooked through.

While the salmon is cooking, preheat the oven to 325°F.

Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray an 8-inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

When the salmon is done, remove it from the pan to a plate to cool.

Pour out the water from the poaching skillet and place the skillet over medium high heat.

Add the olive oil and swirl to coat the pan.

Add the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and cook for another 3 minutes. Stir frequently.

Whisk the eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Flake the salmon into the cream cheese mixture.

Add the leeks, salt, dill, and pepper.

Fold together gently until well blended.

Place the mixture in the springform pan.

Place the springform pan in the oven and bake for 60 minutes (40 minutes if cooking in individual pans).

Cool and then chill before serving.

Tuna Salad with Sun-Dried Tomato

Place a medium skillet in the oven and preheat to 325°F.

When the oven is hot add the cherry tomatoes and onions and return the pan to the oven.

Roast for 15 minutes. Shake the pan occasionally.

Remove and let cool.

While the tomatoes are roasting, pour the boiling water over the sun-dried tomatoes. Let steep for 15 minutes and drain.

When the sun-dried tomatoes and the roasted tomatoes are cool, place the roasted tomatoes and 2/3 of the sun-dried tomatoes in a blender or mini-chopper and puree until smooth.

Finely dice the remaining 1/3 sun-dried tomatoes.

Place the sun-dried tomato puree, the diced sun-dried tomatoes, celery, tuna, salt, pepper, green onions, lemon juice and honey in a bowl.

Fold together gently.

Serve sprinkled with pine nuts.

Tuna Pesto Macaroni Salad

Place the 4 quarts water in a large sauce pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes until done.

Drain and rinse. Shake out the excess water.

Place the pasta in a large mixing bowl and add the tuna, toss well and chill.

When chilled add the celery, mozzarella, tomatoes, tuna and pesto.

Fold together gently.

Chill well before serving.

Tuna and Olive Pasta Salad

Place the water in a large saucepan and bring to a shiver.

Add the tuna and poach for 13-15 minutes or until the tuna is cooked through.

Remove the tuna from the water and place on a plate to rest for about 5 minutes, then place the tuna in the refrigerator to chill.

Bring the poaching water to a boil and add the pasta.

Cook until just al dente: about 9-10 minutes. Do not overcook the pasta.

Using a colander, drain the pasta thoroughly to remove excess water, then place the pasta in a large bowl.

Add the olive oil and toss, then place the pasta in the refrigerator to chill.

When the pasta and the tuna are chilled, flake the tuna and add it to the pasta.

Add the slivered olives, tomatoes, green onions, Parmigiano, basil, and vinegar, and fold together gently.

Chill thoroughly before serving.