Fried Fish, Southern Style

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Let's face it...nobody fries fish like a Southerner and this recipe is not for for the fainthearted or for those with a cholesterol problem, but boy is it good!  Yes, we have all had fish sticks, particularly Mrs Paul's, remember those? I had my share when we first arrived in this country and my mother discovered her in the frozen food department.  They were a staple at our dinner table on Friday nights when, as good Catholics, we were supposed to abstain from eating meat.  For breakfast or dessert there was always Aunt Jemima or  Sara Lee.  Together with Betty Crocker, those four women kept us alive and well fed while my mother learned to cook.

I haven't had fish sticks or fried fish in years, that is, until I came to the South.  Here I learned about fried oysters and whenever my daughter is out of town, MM and I splurge on a pint.  Last week I had some cod that was kind of blah looking but still quite fresh  and perfect for frying, southern style. I was so right, and it was so good that my daughter didn't even complain about the frying.

This recipe is more about Southern frying than about fish.  In my search for the best and authentic I turned to none other than one of  the greatest American cooks and the doyenne of southern country cooking, Edna Lewis.  Her recipes represent home cooking at its Southern best..  They are a real treasure and if you don't have one of her books, you don't know what you are missing.

Mother was horrified when she saw me taking photos for the blog while the fish sat in paper towels on a plate.  I am in the camp of another great Southern cook, Lee Bailey, who said food should be photographed the way it looks with no fancy embellishments around it.

This is the kind of food you serve right out of the pan via a plate with paper towels..  It is family fare not company food.  No need for silver or fancy plates. Just you and the fish.

Yes, it is a bit messy but it comes off easily with just vinegar and water.

Make the Coconut rice ,but if you really want to be a Southerner, a yellow rice pilaf and a simple tomato salad or coleslaw and ice tea is the way to go.

 Edna Lewis's original recipe calls for freshwater fish, such as catfish, perch or whiting.  I made these with cod and it was excellent.  I bet it would be great with yellow tail !   Do make it with peanut oil which heats to a higher degree than other oils.  It is an integral part of this recipe and of southern frying.  Lastly, I have halved the original recipe so adjust accordingly if you are frying more fish.

Fried Fish Recipe Adapted from A Fish Fry For Porgy, Edna Lewis

4 people

Ingredients

3 Cups Peanut Oil
4 to 8 fish fillets, freshwater or saltwater

Dredge

1 cup white cornmeal
2 TB all purpose flour
1 TB cornstarch
1 TB sea salt
1/2 tsp. ground pepper
1/8 tsp. cayenne pepper

lemon wedges to accompany

Directions:

Mix together all the ingredients for the dredge.  In an iron skillet heat the oil,to 340 degrees F.When it reaches that temperature, quickly dredge the fish fillets in the cornmeal mix shake the excess and slip one at a time into the hot oil. Do not overcrowd the pan.  You will need to cook the fish in batches.  Fry the fish until golden brown and crisp all over, about 5 to 7 minutes.    Remove from the oil and place on crumpled paper towels. Serve immediately!

All photos Lindaraxa

Recipe adapted from Edna Lewis

Grilled Swordfish With Orange Lime Pesto

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The bad news is the kitchen is not finished.  It actually is, but they have to tear down the back splash and start all over again.  It seems the guys who put it up learned their technique in Kindergarten.  The good news is that I had saved this recipe in case things did not go according to plan.  So here we are...

Swordfish ranks up there with lobster, halibut and crab meat as far as the best of "luxury" seafood is concerned.  It wasn't always that way.  When I was a young girl, swordfish was plentiful and relatively inexpensive.  So was sole.  Both frequently appeared on my plate when Madame Mere decided I should be on a diet.  I got to hate sole but never swordfish.  It was meatier and stayed in my tummy far longer than the more delicate sole.  Who would have thought these two would one day be on my favorite's list and more expensive than steak!

Luckily, there are a couple of excellent chop houses here in Atlanta that serve very good meat and very fresh seafood.   Whenever we go and there is swordfish on the menu, I don't look any further.  What we get at the supermarket is not the swordfish I remember from my days in Connecticut.  Then, swordfish steaks were so big two people could eat out of one.  Now, they are babies!

In the early 1980's, when I was a young stockbroker at Merrill Lynch in Greenwich, Connecticut, my Quotron* buddy was the quintessential preppy and grill master par excellence.  I can't remember if he was from Nantucket, had a house there or just visited often.  In the late afternoon when things slowed down a bit, we would talk about cooking and dinner plans.  He was the one who taught me how to prepare swordfish this way.  After I tried it, I never cooked it any other way.  His method was simple:  Mix dill weed in mayonnaise and rub it all over the fish. It browned the outside and kept it really moist inside.  You would have never thought the steaks had been rubbed with mayonnaise!

Prepare the grill until it's hot and cook the fish about five minutes on each side, depending how thick the steaks are. Watch the side of the fish.  You will see clearly when the whole thing is done.  Look how juicy they come out.

The recipe below is a variation of the way it is cooked above.  After thirty two years I thought it was time to play with the original but not discard it.

As long as I live, I will always think of swordfish together with Summer, grilling, Connecticut and my friend Lang from Merrill Lynch. Thank you, buddy!


*A Quotron was the old machine we used to get stock quotes.  When I started in 1977 each machine was shared by four brokers.  We also had a ticker tape along the front of the  boardroom, where brokers sat in rows separated by these monstrosities.   By the time of this story (five years later!) the machines were shared by only two brokers.   It was still a war zone and a LONG time before each broker had his/her own computer at the desk.  (We also sent our orders via pneumatic tubes to a wire clerk in the back room!)  I am really dating myself.

Grilled Swordfish With Orange Lime Pesto
Serves 2

2 Swordfish steaks about 1 1/2 lbs total


Orange Lime Pesto:

2 Tbs. Mayonnaise
2 tsp.  Pesto
1 tsp. Lime rind, finely grated
1 tsp. Orange rind, finely grated

Salt and pepper to taste

Combine the orange lime pesto ingredients in a bowl.  Rub a little over the steaks, both sides.  Set aside.  Preheat your grill to high.  Cook the steaks about 5 minutes on each side or until they are done.

Dollop half of the remaining pesto on top of each swordfish steak or serve on the side.


Recipe and photos Lindaraxa

Curried Rice With Fish And Shrimp

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Remember the Venetian Fish Stew?  Well it just metamorphosed (is that a word?!) into a delightful and very simple curry flavored rice with fish and shrimp.  That is, if you saved the broth from the stew, which I did.

 It seemed such a shame to throw away the small amount of stew and stock that was left that I boiled it down and made a strong broth thinking of freezing it for a later date.  But I never did.  Instead I put it to good use a couple of nights later.  There were a few other things I wanted to use up, like the canned peas and pimientos, so why not get cracking.

When you have a good broth, chances are that whatever you cook with it will be pretty good.  I actually wanted to turn the leftovers into a completely different dish,  so I started to think of some of my favorite spices like coriander, cumin and saffron.  The broth had a lot of different flavors in it so I didn't want to go overboard.  The rest was easy and rice was a given.

If you don't have good stock to fall back on, just make the fish stock or brodo in the recipe and take it from there. It will take you less than 20 minutes.  Just make plenty so you can freeze and put it to good use in another dish.  That's the trick of the trade!

This is a great Sunday lunch recipe for family or guests.  If you have the broth already made, it will take you about 40 minutes to make, including the cooking time.  Now how can you beat that.

Curried Rice With Fish And Shrimp

Serves 4

2 TB olive oil
1 tsp. coriander seeds
1 tsp. cumin powder
1 tsp. turmeric
1 bay leaf
2 tsp. curry powder
1/2 tsp. saffron threads
2 cups homemade fish broth
1 cup of rice
1/2 cup coconut milk
1/2 cup white wine
4 - 6 white fish filets, like flounder
12 large shrimp, peeled and deveined
Le Seur baby peas
roasted red peppers o pimiento strips
Salt and Pepper

Preheat the oven to 400 degrees

Bring the fish broth to a boil and add the saffron threads.  Stir and keep warm.

Add the oil to an oven proof casserole and, when it's hot, add the coriander, cumin, curry powder and turmeric.  Cook for a minute or two.  Add the rice and move it around to make sure it is well coated with the oil and spices.  Add the bay leaf and some salt and pepper.  Add the wine bring to a boil and reduce until half the liquid has been absorbed.  Add the coconut milk and half the broth and stir.  Cook the rice until almost all the liquid has been absorbed. Remove from the stove and nestle the shrimp in the rice.  Place the fish filets on top. Add the other cup of broth.

Cook in the preheated oven until the rice is fully cooked, about 10 more minutes.  If you see that all the liquid has been absorbed and the rice is not fully cooked, add some wine and continue cooking for another 5 minutes.

Take the rice out of the oven and scatter the peas and  pimiento strips on top.  Lightly drizzle the fish with olive oil before serving.

All photos Lindaraxa






 

Venetian Fish Soup Or Stew

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This is probably one of the best fish soups or stews you will ever eat.  It is a classic at Harry's Bar in Venice.

 Having lucked out on some fish this week, I decided to serve it as a stew by adding more fish and shrimp and serving it with white rice on the side. I also cut the pieces slightly larger than I would for a soup.  Either way, it is fish soup (or stew) at its best, but only if you follow it to a t and use good fresh fish.

I know I have just published a recipe from Harry's (the cannelloni) and you may be wondering what's up with me.  While looking for the pasta recipe I came across this and decided I must try it.  Heaven knows I have heard raves about it but never had enough room in me to have both this and a pasta when I visited the restaurant.    So I had to give it a go before this winter was over and here we are, March 1st.  The daffodils are about to pop.

Although I served it for dinner tonight, it would also make a fine main course for Sunday lunch with friends or family.

Make sure you make the fish broth from scratch.  A good stock can make or break a soup or stew like this and fish cubes don't cut the mustard here.  Trust me, the end result will more than reward you.

I used fresh mahi mahi and flash frozen cod.  Fresh shrimp would be great.

Don't skip anything, and that includes the anchovies and the parsley.  I know you are frowning at the former and consider the latter a waste of time.  They are not.
 

Make sure you accompany with a fresh baguette even if you serve with rice on the side.

The real color of the soup is a beautiful saffron or that of butternut squash.  Not being a great photographer, I had to touch up and it came out like this. 

  

 Venetian Fish Soup

Serves 6 to 8 as a first course or 6 if doubling the fish and shrimp and serving with rice as a stew.

Ingredients

• 2 stalks celery, cut into julienne strips
• 2 medium onions, julienned
• 1 carrot, julienned
• 1/3 c. olive oil
• 1 medium tomato, peeled, seeded, julienned
• 1/2 c. all-purpose flour
• 1 cup dry white wine
• 8 cups stock (brodo) -- fish or half fish and half vegetable
• 1/4 (or more) t. saffron threads (steep in tablespoon of hot stock for20 minutes)
• 1 bay leaf
• pinch cayenne
• salt and black pepper
• 1/2 lb. EACH of two kinds of boneless, skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces
• 1/2 lb. medium shrimp (shelled, deveined), cut into thirds
• 1/4 cup brandy
• 1 clove garlic, minced                                                 
• 2 canned anchovy fillets, drained and chopped (or use anchovy paste)
• 3 flat leaf parsley sprigs, chopped
• fresh rosemary, leaves from 1 sprig chopped (or pinch dried)
• fresh thyme, leaves from 1 sprig chopped (or pinch dried)

Directions:                                                 

• First make the brodo or stock (See below). Set aside. 

• Heat 2 Tbsp. oil in large saucepan over medium heat.
• Add celery, onions and carrot and cook, stirring often for 5 minutes or until soft but not brown.
• Add tomato and cook for 1 minute
• Stir in 1/4 c. flour and cook for about 2 minutes, stirring constantly.
• Stir in wine and bring to a boil, then simmer, stirring often, for 2-3 minutes, until mixture has thickened.
• Stir in stock, saffron, bay leaf, cayenne, salt and pepper to taste, and bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 20 minutes.
• Meanwhile, combine remaining flour with 1/4 t. salt and 1/4 t. pepper in plastic bag, and toss fish and shrimp until well coated.
• Heat 2 Tbsp. of the oil in large skillet over medium-high heat, and cook fish and shrimp, stirring, for 2-3 minutes until browned and just cooked. Don't overcook.
• Add brandy to skillet to warm it, then (standing back) ignite brandy. Swirl the skillet until flames die down, then add contents of skillet to soup.
• Wipe out skillet and heat remaining oil over medium heat. Add remaining ingredients, anchovies, rosemary, thyme, parsley and garlic and cook for a minute or two.  Pour the flavored oil through a strainer into the soup.   Let flavors blend a few minutes before serving.

Brodo (fish stock):

2 to 3 lbs bones of any white fish
1 medium onion cut in chunks
2 leeks, white part only, washed and sliced
1 celery rib cut in chunks
2 quarts cold water
1 cup dry white wine
juice of 1/2 lemon
1 tsp salt
bouquet garni of
3 flat leaf parsley sprigs
1 thyme sprig
1 bay leaf
10 peppercorns all tied in cheesecloth

Throw everything in a stock pot, bring to a boil and cook for 20 minutes on medium partially covered.  Let cool.  Strain through a fine sieve into a bowl


Recipe adapted from Harry's Bar Cookbook
All photos Lindaraxa

Whole Red Snapper Baked With Potatoes, Garden Herbs And Vermouth

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When my daughter showed up this weekend after her trip to Costco with a whole snapper my face dropped.  We had decided I was not to come so we could keep the bill low.  Famous last words.  All I can say is she really went to town.

I had seen these small snappers the previous week when I went to buy a few staples and I have to admit they looked beautiful.  The other added attraction was their size.  2 1/4 to 2 1/2 pounds.  Now, that can be a plus or a negative.  When I buy whole fish I try to avoid smaller ones as I know I will be paying about a third of the price for the head and the tail.  Unless you are going to make broth for a future bouillabaisse or paella,  that is not economical.  On the plus side, with a fish this size, you will have enough for four people or, if there is only two of you, cold leftovers with an interesting mayonnaise on top of field greens.

Skip to the fish.  I have one rule of thumb when it comes to buying fish.  If I can smell it,  it's a no go.  This time, I'm happy to say, the fish did not smell.  Nowadays fish such as these are immediately frozen after they are caught so plan to cook when you buy it and whatever you do, do not refreeze.

So, I decided to make it whole, just like my grandmother used to make it, with a few twists here and there.  Now I am not going to give you exact measurements for everything.  This way, you can apply the recipe to any size snapper you buy.

The potatoes that accompany the snapper are probably the best you will ever have.  Here their purpose is twofold.  One keeping the fish from sticking to the bottom.  Two, send you into ecstatic convulsions!  They roast under the fish and get all the flavors from it.

By the way, if you are planting an herb garden, do get some lemon balm.  You will be using it all summer.  If you don't have some on hand, just add extra lemon or peel.

Fishing for snapper in Cuba today

June and July  is the time for snappers, at least in the Caribbean.  I know, I used to fish for them off my father's boat in Cuba as a young girl.    Mother and I were quite the fishermen while my father socialized with his friends on the radio.  We would come home with 40 or 50 snappers a night during the time they came to spawn off the coast of Varadero where we had a summer house.  It was like a city both above the water and below. 

We tried to get to the site by dusk so we could pick out a good spot, our "secret" spot.  Then drinks and sandwiches and the waiting began.  Sometimes the madness would not start until one or two o clock in the morning.  But once the full moon came out, watch out...you couldn't bring them in fast enough.  Big ones too, 20 to 30 lbs.   And do you know what we used for bait?? Squid and lobster! Goes to show you where the priorities were in those days.

There is nothing in the world like eating a freshly caught snapper.  I can still close my eyes and remember the times.  But if you can't, and I can't anymore, this is not a bad way to go.

Fresh Florida Red Snapper With Tomato Corn Salsa

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There is no greater pleasure than having friends who go to the coast and bring back freshly caught red snapper ready to go in the pan.  Nothing.  Really fresh food is so rare these days that being able to enjoy it is a real treat. 

Just this week we got a call from one of my daughter's friends saying that her husband and a friend had just come back from the Gulf with a cooler full of fresh snapper they had just caught.  That evening, she showed up at the house with the fish already cleaned and filleted.  Now THAT is what I call a really good friend.

When you get fish this fresh, don't gild the lily. A little butter or olive oil, garlic, lemon and onions will do the trick.  If you want to be a little more creative, do what I did and sautee some corn, parley and fresh tomatoes and serve over or next to the snapper.  Steamed red potatoes in butter and parsley ft the meal to a tee. 

Serves 2

Ingredients

1 1/2 lbs red snapper fillets, cleaned

1lemon
1 large onion

4 cloves garlic

Olive oil

2 TB butter

1 ear fresh corn

1 tomato

1/2 cup fresh parsley

Salt and pepper

Flour for dusting

Directions

Marinade the snapper for at least 2 hrs. in 1/2 the onion chopped, 2 garlic cloves mashed and half the juice of one lemon. Discard the marinade.

Warm oven to 300 degrees

When ready, pat the fillets dry in paper towels and lightly dust with flour on both sides.  Shake off excess.  In a skillet, melt 2TB of butter and 2TB of oil on medium high and add the snapper.  Cook approximately 4 minutes on each side.  You might have to lower the temperature a bit so butter doesn't burn.. Cooking time may vary depending on size of fillets.  Transfer the fillets to the oven to keep warm.

Now, if the pan is very dirty, wipe it with a paper towel.

Cut off the kernels from 1 fresh ear of corn.  Slice the other onion half.  Chop the tomato and parsley 

Add 1 TB each butter and oil and saute 2 cloves of garlic mashed and finely chopped.  Add the onions and corn. cover and cook for a couple of minutes stirring frequently.  Uncover and add the tomato and juice. Add salt and pepper. Cover and cook about 2 more minutes.  Add parsley and squeeze the other lemon half over it.  Cover and cook 1 minute.

Remove the fillets from the oven to a serving platter.  Pour the tomato, corn  and onion sauce over it and sprinkle more parsley on top.  Serve with lemon wedges on the side.

Photos Lindaraxa

Swordfish Brochettes, Spanish Style

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One of my favorite ways of preparing fish in the summer is on the grill.  If the fish is very fresh, all you need is a small amount of olive oil and some lemon and garlic.  As a variation, I sometimes cut the swordfish in medium pieces and cook it kebabs style with tomatoes, zucchini, onions and whatever else is in season.

In the recipe below, the swordfish is grilled in the Spanish style and served with a sauce called "alino" that is poured over the fish after it is grilled.  As an alternative, you could cook the steaks "a la plancha"  in a very hot plate in the oven.   You can substitute monkfish, halibut, grouper or any other firm-fleshed fish for the swordfish.

I have eaten fish in most parts of the world but I can tell you, without reservation, that the best fish I have ever eaten has been in Spain. I don't know if it's the variety of fish, the quality or the cooking method but it is "sans pareil". This is an approximation of what you will get when you order swordfish at a Spanish restaurant.

As a caveat, make sure what you are buying.  I purchased some swordfish a few months ago that came from Nicaragua and although it smelled fine, it tasted terrible.  Swordfish has been fished almost to extinction and I have even heard wild stories of substitution, including shark.   When I was young, I remember my mother bringing home big swordfish steaks.  Have you noticed their size today? If you want real swordfish, order it at a good restaurant or purchase it at reputable fish market where you will spend extra but at least you will get the real deal.

Serves 3-4

Ingredients

- 600 g (1 lb. 5 oz.) Swordfish

- 2 tbsp. olive oil

- 1 tomato

- 1 onion

- 1 green pepper

- Salt

Sauce for the grilled fish

- 3 cloves of garlic, minced

- 4 tbsp. chopped parsley

- 150 ml (10 tbsp.) extra virgin olive oil

- Juice of 1 large lemon

- 1/2 tsp. salt

Method

1.Cut the swordfish into cubes; place in a bowl with the olive oil and some salt.

2.Cut the tomato, onion and pepper into eighths and add to the swordfish. Marinate for 30 minutes.

3.Place the swordfish onto skewers, alternating with the vegetable pieces.

4.Heat a grill, brush with olive oil and grill the brochettes, turning occasionally until the fish is cooked, about 8 minutes.

5.Combine all the ingredients for the sauce, pour over the grilled fish and serve immediately


Recipe adapted from Worldwide Gourmet
Photo, Cooking Light

Roasted Halibut With Tomato Curry Sauce

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Although we are having another cool spell here in North Georgia, I just know one of these days summer is going to be upon us and bathing suit time will be a rude awakening.  I have already crept up on those scales and what I see is not pretty so cutting fat down to 35 grams a day is my goal for the next month or so.

That doesn't mean I plan to starve or eat yucky stuff, just avoid desserts, bread, and cut back on my daily cocktail.  Oy vey, boring!

Indian food is fairly low in fat and a great alternative, particularly if you choose a recipe like this with a flavorful tomato curry sauce.  For less calories, serve it with plain white or jasmine rice instead of the cauliflower rice recipe suggested.   If dieting is not an objective, I highly recommend it. 

If you are lucky to live in an area where fresh halibut is readily available, great.  If not, remember those flash frozen packages you can find in the supermarket...not bad for second best.  I have also found fresh halibut at Costco on occasion.  Sea bass or another meaty fish is a good alternative.

You can find garam masala at most supermarkets; however, if you want to make your own, a recipe can be found at Closet Cooking here.  

Roasted Halibut with Tomato Curry Sauce
(Serves 4)

Ingredients

2 tbsp vegetable or other neutral oil

2 tbsp mild Indian curry paste (garam masala)

1 tsp grated ginger

4 pieces halibut, 5-6 ounces each


Directions

Combine oil, curry paste and ginger in a bowl. Place halibut in a glass or metal dish and brush curry paste mix all over. Leave to sit for 30 min.

Curry Sauce

1 tbsp vegetable oil

1 cup chopped onions

1 tbsp chopped ginger

1 tbsp chopped garlic

2 tsp. ground coriander

2 tsp ground cumin

1/4 tsp. cayenne pepper (or more if you like it HOT)

1 can chopped tomatoes

1 cup chicken stock

1/2 cup coconut milk

1 to 2 tsp mango chutney

1/4 cup chopped cilantro for garnish

salt and pepper to taste


Directions

Heat vegetable oil in a skillet over medium heat. Add onions and cook until softened about 8 to 10 minutes. Add ginger and garlic and continue to cook 1-2 more minutes. Stir in coriander and cumin and cook for another minute. Add cayenne, tomatoes and chicken stock and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add coconut milk and chutney and simmer for 10 more minutes. Taste and add more mango chutney if needed. Let cool slightly and then puree sauce with immersion blender, then stir in chopped cilantro. Set aside.

For Fish:

Preheat oven to 450 degrees. Roast halibut for 10 to 15 minutes until cooked through. To serve, spoon sauce in the centre of a serving plate, top with halibut and add Cauliflower Rice Pilaf on the side.


Cauliflower Rice Pilaf

Ingredients

2 tbsp vegetable oil

1 cup chopped onions

3 cups small cauliflower florets

1 tbsp chopped seeded green chili

1 tsp chopped garlic

2 cups basmati rice

1 cup coconut milk

1.5 cups water

1/2 tsp whole cloves

1 cinnamon stick

1/2 cup toasted sliced almonds

3 tbsp chopped mint


Directions

Heat oil in a pot over medium heat. Add onions and saute for 2 minutes or until softened. Add cauliflower and cook, stirring occasionally for 5 minutes or until lightly browned. Stir in chili and garlic and saute for 1 minute then add rice and still well. Add coconut milk, water, cloves, cinnamon stick, salt and pepper to taste.

Cover pot, turn heat to low and cook rice for 15 minutes until rice is cooked and liquid has been absorbed. Remove from heat and let stand for 5 minutes to steam before serving. Remove whole spices. Sprinkle with almonds and mint before serving.


Adapted from Food and Wine Via Closet Cooking

Broiled Flounder With Parmesan Cheese Topping

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Flounder makes for a quick and light dinner for two on any given night of the week.  It takes no time to broil and really requires no marinade if you cook it with a light sauce.  Yellow rice, cream spinach or broiled tomatoes make for delicious side dishes.

For a variation, add a little mustard to the cheese mix.

Serves 4

Ingredients
4 (6-ounce) flounder fillets

2 tablespoons lemon juice

Old Bay Seasoning

1/2 cup freshly grated Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

3 finely chopped green onions

1/4 teaspoon salt

1/8 teaspoon hot pepper sauce


Directions

Preheat broiler.

Place fish flat or in rolls in a greased, shallow baking pan . Sprinkle with lemon juice and Old Bay.

In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce; set aside.

Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly. Serve warm.

Grilled Swordfish With Capers & Lemon Butter

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At last, I was able to find some fresh swordfish last week at the Dekalb Farmers Market, the same place we bought our lobsters. It's amazing how hard it is to find decent fresh fish these days.  I remember when I was young and living in Connecticut buying sole, flounder and swordfish was no problem at all.  As a matter of fact, I used to diet on sole and came to despise it, can you believe?  Now when you find it on a menu, it's  market price and you know what that means, $$$$.

I was taught to grill swordfish by a fellow broker when I worked at the Merrill Lynch office in Greenwich Conn.  Rub it with mayonnaise and dill and throw it on the grill.  The result, is probably the juiciest swordfish you will ever have with no traces of mayonnaise left after it has been cooked.  Unfortunately, we had an unexpected rain storm just as I was ready to light the charcoal and ended up cooking it on my indoor grill. It was great,  but not the same.  So make sure when you are ready to try this recipe there are no clouds on the horizon and I guarantee you will never cook it any other way!

Ingredients

2 swordfish steaks
2 TB mayonnaise
1 tsp dry or fresh dill finely chopped
Salt & Pepper
4 oz butter
1 TB fresh lemon juice
1 - 2 TB capers

Directions

Light your charcoal or gas grill.  Wait until it is very hot.

In a cup combine the mayonnaise, dill,  salt and pepper.  Spread it on both sides of the swordfish. and throw it on the grill.  Cook, covered, about 4-5 minutes on each side, depending on thickness.  Remove to a platter and let rest for 5 minutes.

While the fish is resting, melt the butter on top of the stove, add the lemon juice and capers, pour over the swordfish and serve immediately

Photo Lindaraxa

Thai Red Curry Fish Stew

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If you have been watching the news, you know that fresh fish will be hard to come by this summer and possibly for a few summers to come.  When I lived in Florida, in a key off the city of Miami, it was easy to go down to the docks and pick out any fresh fish in season, but now that I live in land locked Georgia I have had to adapt to new ways of cooking what is available.  That leaves me with lake fish such as striped bass, which is not my favorite, and flash frozen from the supermarket, Costco or Trader Joe's.

When you get freshly caught fish off the docks, all you need to do is add a little oil, garlic and lemon to the pan and you have a masterpiece.  Unfortunately, with flash frozen, no matter how good, you need to be more creative.  I have found that aside from breading and frying, Thai recipes, with their aromatic sauces, provide a great alternative.

Versions of red curry abound in Thailand, but most are flavored with a paste of red chiles, garlic, shallots, galangal (similar to ginger), and shrimp paste, and have coconut milk as their base. Light coconut milk works well in this stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together. The spice level in prepared red curry pastes varies depending on the brand, so taste before using. Start with 2 tbsp., then increase it if you like. For a more authentic flavor, add 1 tbsp. minced lemon grass and 2 makrut (Kaffir) lime leaves instead of the grated lime zest in step 4, and use Thai basil instead of regular. Find these ingredients at Asian markets and in specialty-produce departments.

I have plenty of Thai and other recipes for preparing fish so don't despair.  Necessity is the mother of invention and we will get by.



Prep and Cook time: 45 minutes

Yield:  Makes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)


Ingredients

3 cups jasmine rice

1/2 teaspoon salt

1 large sweet potato or yam

2 cans (13 1/2 oz. each) light coconut milk, divided

2 tablespoons Thai red curry paste

2 teaspoons freshly grated lime zest (green part only)

2 tablespoons Asian fish sauce

2 tablespoons firmly packed dark brown sugar

1 1/2 pounds firm fish fillets, such as halibut or tilapia (salmon should work also)

6 ounces fresh whole spinach leaves

1 cup loosely packed basil (Thai basil is best)

1 cup loosely packed mint leaves

Lime wedges

Preparation

1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.

2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.

3. While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.

4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.

5. Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.

6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.


Notes: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

Wine pairings: A chilled white burgundy or rose



Sunset Magazine
Photo Leo Gong

A Healthy Dinner...Baked Halibut With Tomato Caper Sauce

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I am horrified at the amount of dessert recipes I've been posting lately...aren't you?  Why didn't somebody tell me?!  By this time of the year I am usually in bathing suit mode and all pies, cakes and bread disappear from my radar.  With this strange weather- one day cold, one day hot, three days raining-  my system is a little confused;  but before I know it, it will be time to don that (ugh) bathing suit and all hell to pay.  I love to swim and nothing is keeping me out of the water, even if it is fresh water whose bottom I can't see!

Cutting back  and eating healthy is not that bad if you really put your mind to it (yeah, right).  All it takes is a little adjusting... no more drinks during the week,  lighter meals at night, more salads for lunch and absolutely NO desserts.  Oh, but life would be so dull...  don't worry I can always resort to old recipes and post a dessert here and there...but not three in a row!

Luckily halibut season is upon us. It starts in March and ends sometime in late Fall.  Fish is the best thing to have for dinner when you want to cut back, even better than chicken.   Unfortunately, where I live now, I have to resort to buying fish at Costco and Trader Joe's as there isn't a  fish market for miles.  If you can't get fresh fish, flash frozen is the way to go.    Its ironic that I live within spitting distance of a lake and can't get fresh fish, even occasionally.  But these lake fish are smart.  Did you hear someone caught a bass yesterday on our dock but it got away?   Jumped right out of the bucket back into the lake..never heard that one before.

Eating healthy doesn't have to be dull or complicated as you will see from the recipe below


Yield: Serves 6

For the tomato caper sauce:

1 tablespoon extra virgin olive oil

1/2 medium onion, finely chopped

4 plump garlic cloves, minced or mashed in a mortar and pestle

1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle

2 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice

Salt, preferably kosher salt, and freshly ground pepper to taste

Pinch of sugar

1 teaspoon chopped fresh thyme leaves

1 tablespoon slivered fresh basil leaves

Directions

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.

Yield: 2 1/2 cups

Ingredients

For the baked halibut:

1 recipe tomato-caper sauce, above

6 6-ounce halibut fillets

Salt, preferably kosher salt, and freshly ground pepper

1 tablespoon extra-virgin olive oil

6 lemon slices

Directions

1. Make the sauce as directed and keep warm.

2. Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.

3. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Advance preparation: The sauce will keep for about five days in the refrigerator.

By M. Shulman for NYT
Published: May 12, 2009

Bay Scallop Gratin With Lemon Balm And Thai Basil

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This was going to be a Barefoot Contessa recipe but by the time I finished improvising and substituting it had nothing resembling the original.  To begin with, the Thai Basil and Lemon Balm are thriving in my garden and so is the parsley.  I couldn't wait to try them on something soon and this just happened to be the perfect candidate.  Do yourself a favor and go out to the nursery and get some.  They are both wonderful in fish and pasta recipes and if you have some, even a small pot in the window sill, you will find yourself improvising like I did tonight.   Had they not been there I would have never discovered this wonderful dish.  Serve with white rice and fresh asparagus.

4 gratin dishes

Ingredients

2 pound fresh bay scallops

6 tablespoons unsalted butter, at room temperature

4 tablespoons good olive oil

6 large garlic cloves, minced

1 shallot finely minced

 3 TB minced Lemon Balm

3 TB minced Thai Basil

4 TB minced fresh parsley, plus extra for garnish

2 tablespoons freshly squeezed lemon juice

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3/4 cup panko

6 tablespoons dry white wine

2 pound fresh bay scallops

Lemon, for garnish

Directions

Preheat the oven to 450 degrees F. Place 4 gratin dishes on a sheet pan.

Pat the scallops dry and place in gratin dishes.  Place the butter in the microwave and melt.  Add the olive oil and the minced garlic and shallots, chopped parsley, thai basil and parsley and mix until well combine.  Add salt and pepper.  Pour half the mixture over the scallops and mix well.  Make sure all the garlic and shallots are added now. Add half the lemon juice.   Fold the panko in the other half of the butter mixture and set aside.

Bake for 6-7 minutes.  Add 1 TB of the wine to each gratin dish and place under the broiler for another couple of minutes.  Add the panko butter mix on top of the scallops and place back in broiler until the topping is golden and sizzling.  Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley.  Wait about 5 minutes before you serve to let everything settle.

Foodie Friday

Seared Mahi Mahi With A Citrus Soy Glaze & Coconut Rice

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I have been eating and fishing for yellow tail (mahi mahi) ever since I was twelve and I have found no better way to prepare it than straight into the frying pan.  You can bake or broil it, but there is something about searing it first to preserve the moisture and then topping it with a light and simple sauce or glaze..  If it is really fresh, don't fool around with it, fry it in butter and oil combination, garlic, maybe onions, lots of lemon or lime and salt and pepper.

For many years, I lived in Key Biscayne, Florida and all I had to do was go down to the docks (a 10 minute ride) and get some still kicking around in a bucket.  Now I live inland on a lake and guess what, there isn't a yellow tail in sight for at least 600 miles.  Luckily, there is a Trader Joe's about 20 miles away and their fish is pretty good. Comes flash frozen from Peru and that is as close to fresh as you can get. I have already posted a recipe for mahi mahi but this time I thought I would give it an Asian flair.


Yield 4 servings

Ingredients

For marinade:

1 lb. mahi mahi fillets
juice from 1 orange
juice from 1 lime
2 TB soy Sauce
2 TB olive oil
1 TB cilantro
Salt & Pepper

3 TB sesame oil
4 cloves garlic mashed
1/2 tsp minced ginger
Flour for dredging
1 bunch scallions, sliced green & white part



Directions

In a shallow glass dish, stir together the orange and lime juices, soy sauce,  and olive oil. Season fish fillets with salt and pepper and cilantro, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for at least 30 minutes to marinate.

Heat sesame oil oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Pat dry and dredge in flour.  Shake off excess flour. Add garlic and ginger to pan, saute for about 30 secs. add fish and fry  for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Add a little more sesame oil to pan. Add chopped scallions and cook for about 2 mins.  Remove and add to platter with fish. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish, and serve immediately.

Coconut Rice

Don't gild the lily this time.  The mahi has a lot of ingredients so you want to keep this coconut rice fairly simple.  This is just background music with a little diversion for the star of the meal.

1 cup jasmine rice
1 TB butter
1 Cup coconut milk
1/2 cup water
rind of lime
salt

Bring coconut milk, salt,  butter, lemon rind and water to a boil.  Add rice, lower the temperature to low and cook covered until done.  Do not stir!.  Once it has absorbed all the water and is done, stir with a fork and replace the lid with a folded paper towel placed between the closed lid and the rice.  Just before serving, remove paper towel and stir.

Pan Seared Florida Snapper & Shrimp in a Shallot, Parsley and Vermouth Cream Sauce

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What do you do with 10 shrimp and a couple of snapper fillets in the freezer when you have to make dinner for two? You look in the refrigerator find some heavy cream, one shallot and all of a sudden the creativity juices begin to flow through your mind.

This is one of those typical dishes that you find in a fancy restaurant's menu that you think is very involved when it really isn't. It's the title on the menu that is, not the dish. The big challenge is cooking it in one dish so you dont have to spend hours in the kitchen cleaning after yourself! If you have to impress a boyfriend or a lover, or even your own husband, here is what you need.

Serves 2

Ingredients

2 snapper or mahi mahi fillets
8 to 10 shrimp
1/2 lemon
2 TB flour
3 TB butter
2 garlic cloves, mashed
1 shallot, finely chopped
1 TB chopped parsley
1/3 cup heavy cream
2 TB white wine, rose or vermouth
red pepper flakes
Salt & pepper to taste
Parsley (optional)


Directions

Marinade the fish fillets in lemon and garlic for at least 1 hour. Pat dry and coat in flour.

Heat 1 TB butter in a skillet and in medium heat saute the garlic. Remove and throw away. You just want to flavor the butter. Turn the heat up a little and cook the fish fillets about 2 minutes on each side (depends on thickness, mine were fairly thin). Remove to a platter.

Add another 1TB of butter and briefly sautee the shrimp until pink. You can use cooked shrimp, just make sure heat is on high and you brown them quickly and remove to the platter with the fish fillets.

Add the last 1TB butter, sautee the shallots until transparent, add the parsley, add the wine, reduce, add the cream and boil down to half the original quantity. Add salt and pepper to taste and a shake of red pepper flakes.

Pour sauce over the fillets and the shrimp, adorn with some parsley if you have it (I didn't) and serve with yellow rice. Don't forget to light the candles and serve with a nice chilled white or dry rose.

Pan Fried Mahi-Mahi with Garlic, Onions & Tomatoes

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Fresh Mahi- Mahi

The wonderful things about living in Florida is you can always go down to the docks and 90% of the time, you'll find fresh Mahi-Mahi for sale. But what do you do when you are land locked and there are no docks for 500 miles? why you buy it frozen..yes frozen, at the grocery store, no less!

I know as you are reading this you are probably thinking, it's time to unsubscribe from this silly cooking blog but before you do, read on for a bit. Awhile back, my daughter who has been raised on nothing but the freshest fish, called me one day from Atlanta and mentioned she had bought some frozen Mahi Mahi at the Kroger's in town and that it was pretty good. I really thought nothing of it until my mother showed up at the house one day with some frozen halibut, her favorite fish, frozen from the grocery store (Publix). We had it pan fried that night and you know what? it was pretty good. Granted, not the same as what you would get in San Francisco, but better than what you would get at the local fish store.

Tonight I had the frozen Mahi -Mahi and here's the trick. Take it out of the refrigerator and let it defrost slowly. Once it is defrosted, marinade it in some lemon juice, a tad of olive oil, mashed garlic and chopped onions for at least 2 hrs. Then proceed to cook as you would if it were fresh. You will be pleasantly surprised. Serve with yellow rice or boiled potatoes. Don't tell anybody where you bought it!

Serves 2

Ingredients

2 Mahi-Mahi fillets fresh or frozen

2 TB olive oil

1 TB butter

2 cloves of garlic mashed

1 medium onion, chopped

juice of 1/2 lemon

flour for dredging

dash of Old Bay or Fisherman's Seasoning

Grape tomatoes or regular tomatoes, chopped

Salt and pepper

Parsley (optional)

Instructions

Defrost and marinade per instructions above.

Add olive oil and butter to the pan, as well as the mashed and finely chopped garlic. Cook for a minute or two.

Just before frying, remove fish from marinade, pat dry and coat with the flour and seasonings. Add to the skillet and pan fry at medium high for about 3 minutes. It all depends on the thickness of the fillet. Flip over and add the drained chopped onions from the marinade and the chopped tomatoes. Reserve the lemon juice. Cook for another 3-4 minutes. Be careful with the onions, you might want to lower the heat a bit and you can always remove them if they start to burn. Add salt and pepper to taste. Remove the fillet from pan and add the parsley and the lemon juice from the marinade plus extra if desired. Swirl around to deglaze the pan and pour over the fillets.

Cook's Note: The frozen fish packages are found near the meat counter. They are flash frozen inmediately after caught! I have tried the Bay Scallops, Mahi-Mahi and Halibut which are pretty good. Always cook with some kind of a sauce and defrost slowly.


New Photos by Lindaraxa taken 8/6/10 using fresh mahi mahi

Bourbon Orange Broiled Salmon

Pin It I always try to have a couple of recipes saved in case I am in a pinch. Tonight is the perfect example. My original intention was to publish a recipe for Sole Meuniere, one of my most favorite recipes on earth. Unfortunately, the fish was a no show.

When I cross the bridge into Miami Beach, the first thing I think about is a fabulous food store called Epicure. Here you can find anything you want, with prices to match. My idea was to splurge on just one thing this week, and that was going to be filet of sole. Yesterday, I drove to the store in the middle of a torrential downpour, parked in ankle deep water and headed straight to the meat counter. You should have seen my face when I found out the price... $39.95 a pound!! Now, I think I am pretty shell shocked about everything these days, but this one takes the prize and almost beats the $18 Bellinis at Harry's Bar! Goes to show you the state of our oceans or the fact that there are still people in this world that will pay that for a piece of fish... at least in Miami Beach!

When we lived in Connecticut, I remember eating sole and flounder pretty regularly and never paying anything close to half this price. Don't think that our local fish here in Florida are that inexpensive either. Snapper, mahi -mahi, yellow tail and grouper at the docks in Key Biscayne sell for about $10/lbs, last time I checked... an extraordinary bargain when compared to the sole. Needless to say, I walked out of the store not only empty handed but with an $18 parking ticket to boot. Sometimes its better to stay in bed and call it a day.

One of the great things about this recipe, is that you can marinade the salmon in the morning before you go to work and have dinner in no time. Yes, it's not sole meuniere, but it is still quite delicious! Brace yourselves..it looks like we'll be eating a lot of salmon during this recession!

Yields 4 servings

Ingredients

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Preparation

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill or broiler.

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Asian Style Salmon Jan Marie

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My daughter in law, Jan Marie, loves salmon. By this I don't mean she likes salmon, rather she LOVES salmon. Any time, anyway, anywhere. Baked, broiled, steamed, sauteed, with chipotle, on a sandwich, with eggs, you name it, she loves it. A real salmon fan. If she lived in Alaska, she would swim upstream to spawn. So with that in mind, this is "dedicated to the one I love", as I am fairly sure she hasn't had it this way..but with her, you never know.


Cook Time: 9 min
Yield: 6 servings

Ingredients

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons mayonnaise
1/2 teaspoon minced garlic
3 TB honey
1TB Dill weed

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, mayonnaise, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and sprinkle the dill weed. Allow it to sit for at least 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. Turn again skin side down, coat the side without the skin with the rest of the marinade, and flip back and grill for another 5 minutes. If you have a rack to grill fish on the grill, it works wonders.

Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Serve with jasmine or coconut rice

Sauteed Scallops in Mustard Sauce

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 I have made this recipe many, many times. It is always a success. You can make it with bay or sea scallops. A nice and inexpensive Muscadet goes well with it as well as with other shellfish.

yield: Serves 2

Can be prepared in 45 minutes or less.

Ingredients

3/4 pound sea or bay scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)

White Rice

Preparation

Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.

In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.

Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with white rice.