Monday, July 16, 2012

More Fast Fish

Fish seems to be the best meal when you are in a hurry - either before or after dinner. This one has a little more invested in the prep time, but virtually no clean up. It isn't the best dish ever, but it is very serviceable and goes with whatever is on hand.

Packet-steamed ginger fish
2 tb chopped cilantro
2 cloves garlic, chopped
1 tb grated fresh ginger
2 ts citrus zest
1 tb minced onion
1/2 ts kosher salt
1/2 ts coarse pepper
4 squares of aluminum foil
4 fillets firm white fish (snapper, cod, grouper)
2 tb lemon juice
2 tb olive or sesame oil
1 ts tamari
1 ts balsamic vinegar

Combine first 7 ingredients (cilantro through pepper) in a small bowl. Lay out the foil. Place 1/8 the cilantro mixture on each square, place a fillet on each, and top with the remaining cilantro mixture. Whish together the next 4 ingredients (lemon juice through vinegar) and drizzle 1 tablespoon on top of each fillet. Fold over the foil to seal the packets and place on a rimmed baking tray. Bake at 425 for 30 min. When fish is cooked through, remove tray from oven and open packets. Scoop fish off foil with a spatula, leaving bottom layer of cilantro mixture and accumulated juices in packet.

Tuesday, June 26, 2012

Fabulous Fish II

For some reason I have been on a seafood kick lately, even though it should be grilling season. Last night, short on time as usual, I made a quick and tasty halibut dish. It pairs well with any sauteed veggie, which can be made while working on the other items at the stovetop.

Halibut with tomato and garlic topping
4 halibut fillets (about 1.5 lbs total)
3 tb butter
4 cloves garlic, divided
1/2 c white wine
1 tb olive oil
1 c tiny tomatoes, chopped
2 tb lemon juice
Fresh chives, cut into 1" pieces

Season fish with salt and pepper. Melt butter in a large pan over medium-high heat. Add 1 garlic clove, smashed with a knife blade. Add halibut, top down, and sear 3-4 minutes.
Meanwhile, heat oil in a small saucepan over medium heat. Add 3 sliced garlic cloves and sautee until they begin to brown. Add tomatoes, a few grinds of peper, and lemon juice and swirl to mix ingredients.
Flip fish, add wine, sprinkle with parsley and cover for 8-10 min until cooked through. Fish may need to be cooked in two batches.
Serve fillets on a platter, topped with tomato-garlic mixture and fresh chives.

Thursday, June 7, 2012

Spicy Salmon

Another great weeknight fast go-to recipe using our bulk purchased salmon!
Salmon with spicy tomatoes
2 salmon fillets
Cayenne pepper
1 c tiny tomatoes
1/2 c heavy cream
1 ts cumin
1/4 ts cinnamon
2 tb butter or ghee

Preheat oven to 375 degrees. Sprinkle the salmon with cayenne, salt and pepper.
Add cumin and cinnamon to cream in a small saucepan. Dice or slice the tomatoes and stir in. Heat over medium, stirring occasionally.
Melt butter in a large ovenproof pan over medium-high heat. Place salmon, top down, into hot pan to sear in spices, about 3 minutes. Flip fillets to skin side down, spoon half of the tomato mixture on top, and place in the oven to finish. After 5 minutes, spoon remainder of sauce on top. Cook in oven 3-5 more minutes, depending on thickness, until done.

Saturday, June 2, 2012

Maybe Malaysian

This recipe started out as something far different than what it became, but it is good for one of those nights when you forgot to take something out of the freezer.

Shrimp and Cauliflower with Coconut Sauce
1/2 head cauliflower, cut into florets
1 lb shrimp, peeled
2 tb lime juice
2 ts coriander
3 garlic cloves, sliced
fresh ginger, grated
3/4 c coconut milk
2 ts ground ginger
1/2 tsp pepper
1 ts coriander
1 ts red pepper flakes

Steam or roast cauliflower until done.
Combine shrimp and next 4 ingredients in a shallow pot over medium heat. Cook until shrimp are done, then remove with a slotted spoon to a serving bowl, leaving most of the garlic slices in the pot.
In a glass measuring bowl, whisk together coconut milk and next 4 ingredients. Pour into pan with remaining lime juice and garlic and whisk or stir to combine.
Plate cauliflower, top with shrimp, pour sauce over.
This recipe will also work with other veggies, such as broccoli or brussels sprouts.

Saturday, May 5, 2012

My new go-to dessert

It looks complicated, but isn't. It's so rich, servings are small, so it goes a long way. Not something I would whip together on a weeknight, but great when you have to bring a dessert somewhere.

Chocolate ganache tart
2 1/2 c almond meal
2 tb unsweetened cocoa powder
2 tb agave
8 tb unsalted butter, melted
1 1/2 c heavy cream
12 oz 70% (or greater) chocolate, chopped
1/3 c nuts, chopped (pistachios, almonds, hazelnuts, walnuts - just about anything will work)
For the crust: Mix ingredients together completely. Use the bottom of a Pyrex measuring cup to evenly press into (and up sides of) shallow tart dish. Bake at 350 degrees about 10 min. Smooth down bubbles or puffiness with the back of a spoon.
For the filling: Bring the cream just to a boil. Remove from heat and stir in chocolate until smooth. Pour into crust and top with nuts. Keep refrigerated until about an hour before serving. Two warnings: definitely remove from heat, and don't over mix - the ganache will break and the oil will seep out and turn white and solidify as it cools. Not pretty.

Friday, April 27, 2012

Quick chicken...and two fast veggie sides

This is a perfect Spring meal: it comes together in a snap when you've been sidetracked by the nice weather and forget to start dinner. I get the beets steaming first, then season the chicken. While my husband grills, I make the bok choy. Voila!

Sweet & spicy grilled chicken
2 ts paprika
1 ts thyme
1 ts oregano
1 ts minced dried onion
1/4 ts orange zest
1/4 ts salt
1/4 ts pepper
1/4 ts crushed red pepper
1 tb olive oil
1 ts lemon juice
1 ts honey
4 chicken breasts
Combine dry spices (first 8 ingredients) in a small dish and set aside. Whisk together liquids (next 3 ingredients). Coat both sides of chicken breasts with sauce and sprinkle with dry spice mix. Grill until done.

Golden goat beets
2-3 golden beets, peeled
3 oz goat cheese, crumbled
2 ts olive oil
Salt & pepper
Cut beets into bite sized pieces and steam 15 minutes in basket over boiling water. Toss with remaining ingredients. Sprinkle with chopped fresh cilantro, if you have it.

Garlic bok choy
1 tb olive oil
5 cloves garlic, finely chopped
3 heads bok choy
2 tb white wine
Cut stem ends off of bok choy and remove any mangled outer leaves. Cut thick rib sections into 1-inch pieces; cut leafy parts into wide ribbons. Heat the oil in a skillet and cook the garlic until fragrant but not burnt. Add the bok choy ribs and cook a few more minutes. Turn down the heat, add the bok choy leaves and toss to coat with garlic and oil. Add wine to steam and immediately remove from heat.

Thursday, April 26, 2012

Multicultural meat

This is a Middle Eastern dish made with an Asian marinade. It works!

Tea-crusted Beef Kabobs
2 lbs beef, cubed
3 tb tamari
2 ts orange zest
2 tb oil
2 ts dried chili flakes
2 tb lemon juice
2 ts (or bags) green tea leaves
5 garlic cloves, minced
assorted veggies, cut into bite-sized pieces

Combine beef cubes and next 7 ingredients in a zip-top bag and marinate overnight. Thread beef cubes onto skewers, alternating with veggies - I used mushroom, bell pepper and onion. Grill to desired temp.

Tuesday, April 17, 2012

Salmon in Spring

Local it is not, but we found a place to bulk order wild caught salmon. That just leaves me with the task of figuring out some different ways to cook it. It turns out that one of the best things to do with a strong tasting - and delicious - fish, is to prepare it simply and match sides to it. Here is one example.

Leftover salmon served cold on top of slaw for lunch the next day.
Citrus Salmon with Sesame-Ginger Broccoli Slaw
1/4 c orange (or lemon) juice
1/4 c water
2 tb tamari
1 lb salmon (fillets or whole)
2 ts sesame seeds, divided
1 bag broccoli slaw
1/2 red pepper, cut into matchsticks
1/4 red onion, diced
2 tb chopped cilantro
2 tb sesame oil
1/4 c lime juice
2 ts ginger
1 ts orange (or lemon) zest
1 ts crushed dried red pepper

Whisk the first three ingredients together and marinate fish, skin side down, for one hour. Remove from marinade and place skin side up on a baking sheet. Sprinkle with salt, pepper and sesame seeds. Bake for 20 minutes at 450 degrees.
Dump slaw into a large serving bowl. Add pepper, onion and cilantro. Whisk together sesame oil through dried red pepper and pour over veggies. Toss to coat and sprinkle with remaining sesame seeds. Chill until ready to serve.
This dish is also great the next day for lunch: top slaw with leftover salmon and enjoy cold!