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Miso-marinated blackcod

Serves 4. Active time: 5 minutes; total time: 30 minutes, or up to overnight for marinating.

Ingredients

  • 1/4 cup red or white miso paste
  • 1/4 cup sake
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 4 black cod filets, 5 to 6 ounces each

Directions

Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistance), and serve immediately.

Recipe originally found here.

Tuna and olive salad sandwiches

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 (6-oz) cans light tuna packed in olive oil, drained
  • 1/2 cup chopped drained bottled roasted red peppers
  • 10 Kalamata or other brine-cured black olives, pitted and
  • cut lengthwise into strips
  • 1 large celery rib, chopped
  • 2 tablespoons finely chopped red onion
  • 1 (20- to 24-inch) baguette
  • 2 tablespoons olive oil
  • Green leaf lettuce

Directions

Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.

Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Indonesian albacore satay

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

Directions

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.

Albacore teriyaki

Ingredients

  • 1 to 1½ pounds troll-caught albacore loin cuts
  • 1 can (20 ounces) pineapple chunks
  • 3 tablespoons salt-reduced soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon grated ginger root
  • 1½ teaspoon dry mustard
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1-2 large green peppers, cut into large pieces
  • skewers (soaked in water if wood or bamboo)

Directions

Rinse albacore loins with cold water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.

Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar, and oil. Stir well and pour over albacore. Cover and marinate in refrigerator for 1 hour, turning once.

Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside.

Drain albacore, reserving marinade. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste with marinade and turn. Cook an additional 4-5 minutes, or until albacore flakes when tested with a fork. Baste fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on each side or until just browned.

Low-carb tuna sandwiches

This recipe offers a new spin on the old tuna sandwich. Instead of bread, lettuce leaves make up the backbone of this sandwich.

Ingredients

  • 2.6 oz of your favorite locally caught tuna
  • 1/8 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/4 cup chopped tomato
  • 2 Tablespoon finely chopped red onion
  • 1 Tablespoon finely chopped cilantro
  • 2 medium butter lettuce leaves (or other round lettuce leaves)
  • Optional: seasoning mix

Directions

In a medium bowl, mix tuna, cumin, chili powder, and garlic powder. If you like, season to taste with seasoning mix.

Add tomato, onion, and cilantro, and stir well.

Divide mixture between lettuce leaves, wrap and enjoy.

Originally found here.  Source: Starkist/Hungry Girl

Portuguese grilled sardines

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

Directions

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

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.

Calamari salad

Ingredients

  • 1 1/2 lb cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1-2 large garlic cloves, minced
  • Dried red pepper flakes to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly
  • sliced crosswise (1 cup)
  • 1/3 cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes (3/4 lb), halved
  • or quartered if large
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Directions

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Treacle-cured salmon

Ingredients

  • 1 side of Salmon with skin on
  • 80 grams treacle, slightly warm (80 grams is roughly 1/3 of a cup. Treacle is a light molasses, also called “Golden Syrup” and available in the British section of a well-stocked grocery store)
  • 1 teaspoon fennel seeds, crushed
  • 1 lemon, zested
  • 50 grams (roughly 3.5 tablespoons) sea salt
  • 1 tablespoon English mustard
  • 2 teaspoons cracked black pepper

Directions

Cover a tray that will fit in the fridge with a sheet of greaseproof paper. Place the salmon on to the tray, skin side down. Mix all of the ingredients together; pour the mix over the flesh of the salmon and coat well, massage in gently.
Cover with plastic wrap (or use another airtight method) and place in the fridge. Leave for 3 days to cure. Remove from fridge, pat with kitchen paper to remove excess moisture. Slice thinly and serve.

Originally found here.

Grilled rosemary salmon

Ingredients

  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:1/2 tsp. rosemary
  • 3 cloves garlic, crushed
  • 1 1/2 tsp. salt

Directions

Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.

Source: Cooks.com

Grilled salmon with lime butter sauce

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

Directions

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