Tag: Fish

Grilled Whole Fish – Inspired by Alison Roman

Grilled Whole Fish – Inspired by Alison Roman

Alison Roman’s Home Movies make me feel like I can do anything.  I saw her episode on grilling a whole fish a year ago, and last Thursday I tried it myself. I realized later I didn’t even do the lemon in the directions she posted. 

Salmon Croquettes-Updated

Salmon Croquettes-Updated

Salmon Croquettes 1 small potato (yield 3/4 cup mashed) Appx 8 oz salmon filet or 16 oz can salmon 1/4 Cup butter 2 Tablespoons minced green onions 1/3 Cup flour 1 Cup milk 1/4 tsp salt 1/4 tsp garlic powder Tony Chachere’s Creole seasoning to 

Prosciutto-Wrapped Roasted Sea Bass

Prosciutto-Wrapped Roasted Sea Bass

 

Prosciutto-Wrapped Roasted Sea Bass

Sea bass filets (or other white flaky fish)

Olive oil (1 tsp per filet)

Salt & Pepper to taste

Prosciutto, cut into 1 1/2 inch thick strips

Preheat oven to 400 Fahrenheit

Line a rimmed baking sheet with foil, and place a baking rack on the sheet.  Rub both sides of the fish with olive oil, and season well with salt and pepper.

Wrap the prosciutto around the fish, tucking the ends underneath the fish. Roast 10-15 minutes, depending on the thickness of the fish.

Salmon Cakes

Salmon Cakes

  Salmon Cakes 1 – 2 Tablespoons olive oil, divided 2 cups chopped white onion 2 stalks celery, diced 1 red bell pepper, finely diced 2 tablespoons chopped fresh flat-leaf parsley 3 cans 15 oz sockeye salmon, drained and picked through to remove bones, skin, 

Poached Halibut in Thai Coconut Curry Broth

Poached Halibut in Thai Coconut Curry Broth

Poached Halibut in Thai Coconut Curry Broth 1 Tablespoon olive oil Salt and pepper to taste 3 shallots, diced (or 3 Tablespoons Penzey’s air dried shallots, rehydrated) 1 Tablespoon Thai red curry paste 1 1/2 cups chicken broth 1 (14 oz) can coconut milk-regular or 

Marinated Tuna Steak

Marinated Tuna Steak

 

Marinated Tuna Steaks

Marinade:

1/4 C orange juice

1/4 C soy sauce

2 T olive oil

1 T lemon juice

2 T chopped fresh parsley (I used 1 tsp dried here because that is what I had)

1 clove garlic, mince (I used 1 tsp garlic paste)

1/2 tsp chopped fresh oregano (again, I used dried)

1/2 tsp black pepper—I just did a few grinds

Mix together the marinade, place the tuna in the marinade and turn to coat, then place in the refrigerator for at least 30 minutes.

Grilled Tuna Steaks

The recipe says 4 4oz steaks, I just used 2 larger tuna steaks.

Preheat grill to high heat and lightly oil grate.

On the stove top, preheat cast iron pan on high heat and add a small amount of olive oil just to coat the bottom of the pan.  When the oil shimmers, add the steaks.

Season the tuna steaks with salt and pepper and place on the grill or in the pan.  If the pan, turn the heat down now to slightly above medium.

Depending on how you like your tuna, and the thickness of the tuna steak, cook 5-6 minutes or 3-4 minutes on the first side, turn and baste and then cook an additional 5 or 3 minutes to desired doneness. With tuna steak you can just watch the side of the steak to see how done it is getting.

Sweet potatoes mashed with orange juice and spices

Sweet potatoes mashed with orange juice and spices

  Orange Mashed Sweet Potatoes This is mostly to taste. The sweet potatoes and orange should be one-to-one.  That is, if you are only doing 1 sweet potato, you need just 1 orange.  If you have more people to feed, use 4 sweet potatoes, and 

Here fishy fishy

I like my fish spicy, so I coated it pretty liberally with Tony Chachere’s seasoning.  Melted some butter in a large non-stick skillet over medium-high heat.  If you use a non-stick pan you need very little butter, anywhere from 1 tsp to 1 tbsp depending