Caribbean Seared Tuna

Ingredients

4 tuna steaks, about 6 oz each
3 garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin
juice of 2 limes, or juice of 1 orange and 1 lime
black and cayenne pepper to taste
2 Tbsp extra-virgin olive oil, or as needed

Cuban Garlic-citrus Sauce

3-4 Tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
1 cup tangerine juice
1/4 cup lime juice
1/2 tsp ground cumin
salt and black pepper, to taste

Method

  1. To make the sauce, gently heat the olive oil with the sliced garlic until the garlic turns light golden (about 30 seconds), then add the remaining ingredients and remove from the heat.
  2. Let cool to room temperature, and taste for seasoning. This keeps and stays delicious for about three days in the refrigerator.
  3. Combine the tuna with the garlic, salt, cumin, lime juice, black and cayenne pepper. Set aside for about 30 minutes.
  4. Remove fish from the marinade and pat dry.
  5. Brush the fish generously with olive oil, then cook quickly either in a skillet or over a charcoal fire, about a minute or two on each side only.
  6. Serve with the sauce spooned over it when hot.

Makes 4 servings.

Source: Olives

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Smoked Salmon and Chive Soufflé Omelette

Ingredients

150 ml milk
1 small onion, sliced
1 small carrot, sliced
1 clove
1 bay leaf
250 g smoked salmon
75 g butter
1 tablespoon plain flour
3 large eggs, separated
6 tablespoons sour cream
4 tablespoons chopped fresh chives
2 tablespoons freshly chopped parsley
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper

Method

  1. Put the milk in a saucepan, add the onion, carrot, clove and bay leaf, heat until almost boiling, then turn off the heat and let stand for 10 minutes.
  2. Add half the smoked salmon, then simmer for 5 minutes until opaque.
  3. Remove the fish to a plate and flake it with a fork. Strain and reserve the milk.
  4. Melt half the butter in a small saucepan, stir in the flour, gradually whisk in the reserved milk and bring to the boil, stirring all the time until thickened. Remove from the heat.
  5. Put the egg yolks and half the sour cream in a bowl, beat well, then stir into the sauce. Add salt and pepper to taste.
  6. Carefully stir in the cooked smoked salmon and the chives and parsley.
  7. Whisk the egg whites in a second bowl until stiff but not dry, then fold into the sauce.
  8. Melt the remaining butter in an omelette pan and pour in the salmon mixture. Cook over a medium heat until just beginning to set, then scatter over the remaining smoked salmon on spoon over the remaining sour cream.
  9. Carefully flip one half of the omelette over to cover the salmon. Scatter with Parmesan and finish off in a preheated oven at 200°C (400°F) for 5 minutes. Serve immediately, straight from the pan.

Makes 2 servings.

Source: Salmon

Salmon with Whisky and Brown Shrimp Sauce

Ingredients

1/2 lemon
4 x 125 g skinless and boneless salmon fillets
4 large slices smoked salmon
generous knob of butter, softened
salt and pepper

Sauce

2 tsp butter
3 tsp plain flour
4 tbsp whisky
200 ml creme fraiche
2 tsp horseradish sauce
a generous squeeze of lemon juice
100 g peeled raw small shrimp
few dill sprigs

Method

  1. Preheat the oven to 180°C.
  2. Cut three slices from the lemon and then cut each slice into quarters. Lightly season each salmon fillet and wrap with a slice of smoked salmon.
  3. Dot three dots of butter over the top of each fillet and place a quarter slice of lemon on each. Place each salmon fillet on a square of greaseproof paper and wrap loosely, scrunching up the ends so that it is in its own wee parcel.
  4. Place on an oven tray and bake in the oven for 15 minutes.
  5. To make the sauce melt the butter in a pan, add the flour and cook, stirring, for 1-2 minutes. Add the whisky and keep stirring over a very low heat so no lumps form.
  6. Add the creme fraiche, horseradish and lemon juice (to taste) and stir well until you have a smooth sauce.
  7. Add the shrimp and cook until done. Season the sauce to taste and if it needs thinning, add a little more wonderful warming whisky.
  8. Just before serving, stir a few dill sprigs into the sauce. Unwrap the salmon parcels and serve with the sauce spooned over.

Makes 4 servings.

Source: My Family Kitchen

Italian-style Sea Bass with Tomatoes and Capers

Ingredients

3 tablespoons extra-virgin olive oil
4 (6-ounce) fillets black sea bass or striped bass (1/2- to 1-1/4-inches thick) with skin
salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 1/8-inch thick, from 1 large lemon)
8 sprigs thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1-1/2 tablespoons drained bottled capers

Method

  1. Preheat oven to 400°F, with rack in middle. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
  2. Pat fish dry and sprinkle both sides with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets, skin sides down, in one layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Put 2 thyme sprigs on top of each fillet.
  3. Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then saute garlic until pale golden, about 30 seconds.
  4. Add tomatoes and a pinch of salt and saute until tomatoes are softened, about 1 minute.
  5. Stir in capers.
  6. Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly, and crimp edges together to seal.
  7. Bake until fish is just cooked through, 12 to 15 minutes. Check by removing from oven and lifting up a corner of top sheet of foil, then pulling up sides of bottom sheet to keep liquid from leaking. (If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.)
  8. Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Makes 4 servings.

Source: Gourmet Italian

Herb-crusted Cod Fillets

Ingredients

4 cod fillets, about 5oz each
sea salt and black pepper
2 tbsp Dijon mustard
olive oil, to drizzle

Herb Crust

2-1/2 oz white bread
3/4 oz slice of brioche
large bunch of parsley, leaves only
chopped handful of thyme, leaves only
3/4 cup freshly grated Gruyere (or Parmesan)
10 tbsp butter, softened to room temperature

Sauteed Chanterelles

1 tbsp olive oil
2 tbsp butter
few thyme sprigs
7oz baby chanterelles, cleaned and trimmed

Method

  1. First, make the herb crust. Remove the crusts from the bread and brioche, then tear into pieces. Whiz the bread, brioche, herbs, and cheese together in a blender or food processor for a few seconds until the herbs are minced. Add the butter and whiz to a bright green paste.
  2. Spoon the mixture onto a large sheet of plastic wrap. Use the plastic wrap to wrap the butter and shape it into a large log, about 2 inches in diameter.
  3. Holding both ends of the plastic wrap, roll the log on the counter to even it out. Chill for 1 to 2 hours until firm.
  4. Preheat the oven to 425°F (220°C).
  5. Trim the cod fillets and remove the skin and any pin bones with tweezers.
  6. Season and place, skinned side up, on an oiled baking sheet. Brush the fish with a layer of mustard. Cut thin slices from the herb crust and arrange these on top of the fish. (The remaining herb crust can be frozen for later use.)
  7. Bake for 4 to 6 minutes until the fish is opaque and cooked through.
  8. While the fish is cooking, prepare the sauteed chanterelles. Heat the olive oil and butter in a wide skillet until the butter begins to foam. Toss in the thyme and chanterelles with some seasoning. Cook over high heat for 3 to 4 minutes, tossing occasionally.
  9. Remove from the heat and keep warm.
  10. Place a herb-crusted fish fillet on each serving plate. Divide the sauteed chanterelles among the plates, drizzle with a little olive oil, and serve hot.

Makes 4 servings.

Source: Gordon Ramsay’s maze