Monkfish Kebabs

Ingredients

1-1/2 1b skinless boneless monkfish steaks

Chermoula

4 cloves garlic
1 teaspoon salt
juice 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
1/2 oz fresh coriander
1/2 oz fresh parsley
1/4 cup olive oil

Method

  1. Make the chermoula. In a mortar and pestle, crush the garlic with the salt. Place in a blender or food processor. Add the lemon juice to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oil and reduce to a coarse puree. Transfer to a bowl.
  2. Cut the fish into 1-inch cubes and add to the chermoula mixture. Mix well to coat, cover and leave in a cool place for 1 hour.
  3. Thread the fish onto skewers and place on a rack over a grill pan. Spoon the marinade over the fish. Grill under a preheated grill, close to the heat, for 3-4 minutes on each side, until the fish is lightly browned and flakes easily when tested with a knife.
  4. Serve with salad and warm pitta bread.

Makes 4 servings.

Source: The Book of North African Cooking


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Oven-roasted Salmon with Cauliflower and Mushrooms

Ingredients

Currant-Red Wine Vinaigrette

1/2 cup dry red wine
1/4 cup dried currants
3 tbsp finely chopped shallots
3 tbsp red wine vinegar
2 tbsp light brown sugar
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cauliflower and Mushrooms

1 head cauliflower, cored and cut into small florets
1/4 cup olive oil
Kosher salt
1-1/4 pounds assorted mushrooms, such as cremini, oyster, and stemmed shiitakes, large mushrooms halved lengthwise
1/4 cup very finely chopped shallots
2 garlic cloves, finely chopped
3 tbsp thinly sliced fresh sage leaves

Salmon

4 (5-oz) salmon fillets with skin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1/4 cup hulled pumpkin seeds, toasted

Method

  1. Preheat the oven to 450°F.
  2. Make the vinaigrette. In a small heavy saucepan, bring the wine, currants, shallots, vinegar, and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes.
  3. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  4. Prepare the cauliflower and mushrooms. In a large bowl, toss the cauliflower with 2 tablespoons of the oil to coat. Season to taste with salt. Spread on a large, rimmed baking sheet. Roast, stirring occasionally, for about 30 minutes, or until the cauliflower is tender and lightly browned.
  5. Remove from the oven. Reduce the oven temperature to 400°F.
  6. Heat a large heavy nonstick skillet over high heat. Add the remaining 2 tablespoons oil, then add the mushrooms and cook, without stirring, for about 4 minutes, or until golden on the bottom.
  7. Stir the mushrooms and cook for about 4 minutes more, or until tender and well browned.
  8. Stir the roasted cauliflower, shallots, and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  9. Cook the salmon. Using a sharp knife, score the skin side of the salmon. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin side down in the skillet and cook, for about 5 minutes, or until the skin is golden brown.
  10. Turn the salmon over, transfer the skillet to the oven, and roast for 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Meanwhile, if necessary, uncover the cauliflower mixture and rewarm in the oven.
  11. Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

Makes 4 servings.

Source: What’s for Dinner


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Tomato Braised Tuna

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 small fennel bulb, diced
2 garlic cloves, mashed
1 small Fresno chili, minced
1 small jalapeno chili, minced
1-1/8 teaspoons salt
1/2 cup dry white wine
1/8 teaspoon saffron
1 (28-ounce) can pureed San Marzano tomatoes
6 ounces boiling potatoes, such as red bliss, cubed
1 teaspoon fennel seeds
1/2 teaspoon freshly ground white pepper
12 ounces ahi tuna, cut into 1/2-inch cubes
1/4 cup pitted and slivered green olives, such as Picholine or Castelvetrano
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 scallion, chopped

Method

  1. In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and fennel and sauté for 2 minutes.
  2. Add the garlic and sauté for an additional minute.
  3. Add the chilies. Season with 1/8 teaspoon of the salt and continue to cook for another minute.
  4. Add the wine and saffron and deglaze the pan, stirring all the vegetables and reducing the sauce for just 2 minutes.
  5. Add the pureed tomatoes, potatoes, fennel seeds, 1 cup water, remaining 1 teaspoon salt, and the white pepper. Bring to a simmer and cook until the potatoes are not quite done. Stir in the tuna and continue to cook until the potatoes and tuna are cooked. Fold in the olives, lemon zest, and lemon juice. Taste and adjust the seasonings.
  6. Serve in warmed bowls garnished with the scallions and drizzled with the remaining 1 tablespoon olive oil.

Makes 4 servings.

Source: True Food


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Salmon with Tequila Cream Sauce

Ingredients

3 fresh jalapeno chilies
3 tbsp olive oil
1 small onion, finely chopped
2/3 cup fish stock
grated rind and juice of 1 lime
1/2 cup single (light) cream
2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
salt and ground white pepper
strips of green (bell) pepper and fresh flat leaf parsley, to garnish

Method

  1. Roast the chilies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
  2. Heat 1 tbsp of the oil in a heavy pan. Add the onion and cook for 3-4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce.
  3. Remove the chillies from the bag and peel off the skins, slit and scrape out the seeds.
  4. Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper.
  5. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat.
  6. Peel the avocado, remove the stone (pit) and slice the flesh. Brush the salmon fillets on 1 side with a little of the remaining oil.
  7. Heat a frying pan or ridged griddle pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife.
  8. Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley. This is good with Fried Potatoes.

Makes 4 servings.

Source: Mexican Red Hot Cookbook


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Sole with Prawns and Mussels

Ingredients

6 tbsp butter
8 shallots, finely chopped
l-1/4 cups dry white wine
2-1/4 lb mussels, scrubbed and debearded
8 oz button mushrooms, quartered
1 cup fish stock
12 skinless lemon or Dover sole fillets (about 3-5 oz each)
2 tbsp plain flour
4 tbsp crème fraiche or double cream
8 oz cooked, peeled prawns
salt and white pepper
fresh parsley sprigs, to garnish

Method

  1. In a large heavy flameproof casserole, melt 1 tbsp of the butter over a medium-high heat. Add half the shallots and cook for about 2 minutes until just softened, stirring frequently.
  2. Add the white wine and bring to the boil, then add the mussels and cover tightly. Cook the mussels over a high heat, shaking and tossing the pan occasionally, for 4-5 minutes until the shells open. Discard any mussels that do not open.
  3. Transfer the mussels to a large bowl. Strain the mussel cooking liquid through a muslin-lined sieve and set aside. When cool enough to handle, reserve a few mussels in their shells for the garnish. Then remove the rest from their shells and set aside, covered.
  4. Melt half the remaining butter in a large heavy frying pan over a medium heat. Add the remaining shallots and cook for 2 minutes until just softened, stirring frequently.
  5. Add the mushrooms and fish stock and bring just to the simmer.
  6. Season the fish fillets with salt and pepper. Fold or roll them and slide gently into the stock. Cover and poach for 5-7 minutes until the flesh is opaque.
  7. Transfer the fillets to a warmed serving dish and cover to keep warm. Increase the heat and boil the liquid until reduced by one-third.
  8. Melt the remaining butter in a small saucepan over a medium heat. Add the flour and cook for 1-2 minutes, stirring constantly; do not allow the flour mixture to brown.
  9. Gradually whisk in the reduced fish cooking liquid, the reserved mussel liquid and pour in any liquid from the fish, then bring to the boil, stirring constantly.
  10. Reduce the heat to medium-low and cook the sauce for 5-7 minutes, stirring frequently.
  11. Whisk in the crème fraiche or double cream and keep stirring over a low heat until well blended. Adjust the seasoning then add the reserved mussels and the prawns to the sauce. Cook gently for 2-3 minutes to heat through then spoon the sauce over the fish and serve garnished with fresh parsley sprigs.

Makes 6 servings.

Source: Taste of France


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