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Grilled Fish Tacos

Wednesday, October 1st, 2014

Ingredients:

  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons fresh lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound of your favorite local firm white fish
  • Coarse kosher salt
  • 1 cup mayonnaise or Greek-style (thick) yogurt
  • 1 tablespoon milk
  • Corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • Fresh green salsa
  • Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11×7x2-inch glass baking dish.

Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise (or yogurt), milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, green salsa, and lime wedges.

Adapted from a recipe at Epicurious.com

Portuguese Grilled Sardines

Wednesday, October 1st, 2014

Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine

Ingredients

  • 4 3/4-inch-thick slices bread, from a large country loaf
  • 6 tablespoons olive oil
  • 1/4 teaspoon table salt
  • 16 large sardines, cleaned (about 2 pounds in all)
  • 1 tablespoon coarse salt

Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about four minutes in all.

Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for four minutes. Turn and cook until golden brown and just done, about three minutes. To serve, top each piece of grilled bread with four sardines.

Cod with Zucchini Salsa Verde

Wednesday, October 1st, 2014

Ingredients

  • 10 ounces zucchini (about 2 medium), trimmed, chopped
  • 1/2 cup chopped fresh cilantro plus leaves for garnish
  • 1/3 cup chopped white onion
  • 5 tablespoons fresh lime juice
  • 2 1/2 tablespoons chopped seeded jalapeño chiles
  • 1 1/4 teaspoons finely grated lime peel
  • 2 1/4 teaspoons coarse kosher salt, divided
  • Nonstick vegetable oil spray
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 1/4 teaspoons ground coriander
  • 6 6-ounce skinless cod or halibut fillets

Combine zucchini, chopped cilantro, and next four ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Can be made two hours ahead. Transfer to small bowl. Cover; chill.

Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining one teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

Arrange fish on prepared pan. Broil until just opaque in center, three to four minutes per side, depending on thickness.

Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

Serves six. From Epicurious.com (http://www.epicurious.com

Grilled Salmon with Lime Butter Sauce

Wednesday, October 1st, 2014

Ingredients

  • Six 6-oz pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 6 tablespoons lime butter sauce (recipe below)
  • Lime Butter Sauce:
    • 1 large garlic clove, chopped
    • 1/4 cup fresh lime juice
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 stick (1/2 cup) unsalted butter, melted

Prepare sauce by puréeing garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Serves six. Source: Epicurious (www.epicurious.com)

Indonesian Albacore Satay

Wednesday, October 1st, 2014

Did you know? The albacore harvested by Oregon & Washington fishermen are younger fish (three to five years old) between 10 and 30 pounds, and are higher in Omega-3 fish oils than the large, lean, older albacore caught mostly by foreign longline fishermen in the central Pacific. Because these fish are young, mercury accumulation is not a concern.

Ingredients

  • 1-1/3 pounds skinless Pacific albacore, cut into large cubes

Marinade:

  • ¼ cup lime juice
  • 4 teaspoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1/8 teaspoon black pepper

Dipping Sauce:

  • 3 tablespoons peanut butter
  • 3 tablespoons warm water
  • 1 tablespoon lime juice
  • generous pinch of cayenne
  • ¾ teaspoon sugar
  • ½ teaspoons salt-reduced soy sauce
  • ½ teaspoon grated fresh ginger

Rinse albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time. While albacore is marinating, make dipping sauce by blending peanut butter and warm water, and adding remaining ingredients.

Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4-5 inch from hot briquettes.

Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook!

Albacore should be pink in center when removed from heat. Serve with dipping sauce. Makes 4 servings.

Source: Oregon Albacore Commission.

Quick and Easy Cioppino

Wednesday, October 1st, 2014

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

  • 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 Turkish bay leaves or 1 California
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon dried hot red-pepper flakes
  • 1 (28-ounce) can crushed tomatoes in juice
  • 1 1/2 cups water
  • 1 cup full-bodied red wine such as Zinfandel or Syrah
  • 1 (8-ounce) bottle clam juice
  • 1 pound skinless fillets of thick white-fleshed fish such as halibut, cod, or pollock, cut into 2-inch chunks
  • 1 pound (total) mussels, clams, shrimp, crab, scallops, squid, etc.

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Serve with a baguette or rice.

Note: Tomato base can be made in advance, with seafood added later.

Adapted from a recipe at Epicurious.com


Fresh Sardines Napa Style

Wednesday, October 1st, 2014

Sardines are managed under the coastal pelagic species fishery management plan. Sardines have been deemed a “nutritional powerhouse” rich in Omega-3 fatty acids, protein, and other nutrients. Fresh local sardines can be purchased from local seafood stores and also from some Asian grocery stores, like Uwajimaya. When buying fresh sardines, conduct the “clock test” to assess the level of freshness: 1) grasp the sardine by the head; 2) allow it to flop to one side, and; 3) relate the angle of the fish to a clock. While a firm sardine with a 12 o’clock reading is ideal, an angle between 12 o’clock and 3 o’clock is acceptable.

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves

Directions

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.

When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about one hour before serving to allow the fish to marinate. Enjoy.


Crisp Lemongrass Salmon – Ca Nuong Xa

Wednesday, October 1st, 2014

Serves 4.

Ingredients

  • 1 lb skin-on salmon fillet, cut ito 4 portions
  • 1 1/2 tablespoons chopped lemongrass
  • 1 1/2 teaspoons packed light brown sugar
  • Scant 1/4 tablespoon salt
  • 2 tablespoon chopped shallot
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon Madras-style curry powder, such as Sun Brand
  • 1 tablespoon oil

Directions

Run your finger along the flesh side of the salmon filet to check for any bones. Remove them with tweezers. Set aside.

Position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for 20 minutes. Meanwhile, in a food processor or blender, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with.

Coat both sides of the salmon filets with the paste, cover, and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before cooking.

Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes. Now flip it again so that the skin is up. Broil for 30 to 60 seconds more to crisp the skin. Watch the fish carefully, lest the skin blacken too much. Transfer to a serving plate and enjoy with lots of rice.

Adapted from VietWorldKitchen.com

Dover Sole Stuffed with Crab and Asparagus

Wednesday, October 1st, 2014

Ingredients

  • 4 dover sole fillets
  • 8 fresh asparagus spears
  • 1 cup Dungeness crab meat
  • 1 cup heavy cream
  • 1 tbsp fresh tarragon, finely chopped
  • 1 shallot, chopped
  • 1 tsp grated lemon peel
  • salt and pepper

Directions

Trim stalk end of asparagus. Wash and drain well.

In a sauce pot, combine heavy cream, shallot and fresh tarragon. Bring to a boil and then lower heat. Simmer until sole fillets are ready and stuffed.

Season fillets lightly with salt and freshly-ground pepper. Place two asparagus and 1/4 cup of crab meat on one end of sole. Roll into a log to wrap the fillet over filling.

Arrange prepared sole on a baking dish with seam side down. Sprinkle grated lemon peel on top of sole. Pour cream and tarragon mixture over fish to coat entirely.

Bake uncovered in a 350º oven until just cooked through, around 10 to 15 minutes. Serve hot.


Dungeness Crab Bisque

Wednesday, October 1st, 2014

Ingredients

2 tablespoons extra-virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
1 cup coarsely chopped celery
2/3 cup coarsely chopped carrots
1/2 cup coarsely chopped red onion
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper (more or less to taste)
2 14 1/2-ounce cans diced peeled tomatoes in juice
3 8-ounce bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces Dungeness crab meat

Directions

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. If a more creamy consistence is desired, puree in a blender or with an immersion blender. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Adapted from a recipe from Epicurious.com