Fish Tagine with Raisins and Honey

Ingredients

1/3 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered saffron
1/2 teaspoon salt
1-1/2 pounds firm white fish fillets, such as sea bass, flounder, cod, ling, monkfish, grouper
1 large mild red onion finely diced
1/4 teaspoon black pepper
1/4 cup honey
1/4 cup wine vinegar
3/4 cup raisins, soaked and drained
2 tablespoons finely chopped fresh parsley

Method

  1. Combine 5 tablespoons of oil, cumin, 1/2 teaspoon of cinnamon, cayenne pepper, saffron, and salt in a small bowl. Rub into the fish fillets on both sides. Place on a plate, cover, and chill in the refrigerator for 2 hours for the flavors to penetrate.
  2. Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat and sear the fish on both sides until lightly colored. Remove immediately and set aside.
  3. Add the diced onion to the pan and saute until softened, about 5 minutes.
  4. Stir in the black pepper, remaining 1/2 teaspoon of cinnamon, honey, vinegar, raisins, and parsley.
  5. Turn the heat down to low and simmer for 10 minutes.
  6. Return the fish to the pan, spoon some sauce over the top, cover, and simmer for 5 minutes, basting occasionally with sauce.
  7. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Baked Cod on a Polenta-pepper Bed

Ingredients

1-1/2 cups cooked chopped spinach or thawed and drained frozen spinach
2 tablespoons lemon juice
1 tablespoon olive oil
6 cod fillets, 4 oz each
12 lemon wedges

Polenta

4 cups water
1 cup cornmeal (maize flour)
1/2 cup chopped roasted red bell peppers
1-1/2 tablespoons chopped fresh thyme or flat-leaf (Italian) parsley

Method

  1. Preheat an oven to 400°F (200°C). Coat a 9 x 13-inch baking dish with nonstick cooking spray.
  2. To make the polenta, in a large, heavy saucepan, whisk together the water and 1/4 cup of the cornmeal. Bring to a boil. In a slow, steady stream, gradually whisk in the remaining cornmeal. Reduce heat to low and simmer, stirring frequently, until the mixture thickens to the consistency of hot cereal, about 10 minutes.
  3. Remove from heat and stir in the red peppers and thyme or parsley. Spread in the prepared baking dish.
  4. In a small bowl, toss together the spinach, lemon juice, and olive oil. Scatter the spinach over the polenta.
  5. Place the fish fillets in a single layer on top of the spinach, pressing them into the polenta slightly.
  6. Bake until the fish is opaque throughout, about 15 minutes.
  7. To serve, divide among individual plates. Pass the lemon wedges at the table.

Makes 6 servings.

Source: Mayo Clinic

Hot Smoked Salmon, Tomato and Cream Cheese Bagel

Ingredients

2 bagels
2 tomatoes, thinly sliced
grated zest of 1 lemon
1 scallion, chopped
pepper
olive oil
4 slices smoked salmon (about 4-1/2 oz)
4 tbsp cream cheese lemon wedges, to serve

Method

  1. Preheat the broiler on a medium—high setting.
  2. Slice the bagels in half horizontally and place them cut sides down on the rack in the broiler pan. Toast until browned, then turn over.
  3. Cover the bottom halves of the bagels with tomato slices. Sprinkle with lemon zest and scallion, then season with pepper (but not salt—the smoked salmon will be salty when cooked). Trickle a hint of olive oil over the tomatoes. Broil for 1-2 minutes, until the bagels are toasted and the tomatoes are lightly cooked. Remove the top halves and set aside.
  4. Arrange the smoked salmon slices on the tomatoes, wrinkling them slightly, and replace them under the broiler for a minute, to lightly cook the salmon and brown the edges in places.
  5. Top each with a couple of dollops of cream cheese and the bagel lids.
  6. Serve at once, with lemon wedges, for adding a squeeze of juice.

Makes 2 servings.

Source: Toast It!

Irish-style Pan-Seared Sole with Lemon-Butter Caper Sauce

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound Dover sole fillets
2 tablespoons vegetable oil
3 tablespoons butter
2 tablespoons lemon juice
2 teaspoons capers, rinsed, drained and chopped
2 tablespoons finely chopped fresh chives

Method

  1. Whisk flour, 1/2 teaspoon salt and pepper in pie plate or shallow dish. Coat fillets with flour mixture, shaking off excess.
  2. Heat oil in large nonstick skillet over medium heat. Add half of fillets. Cook 2 to 3 minutes per side or until golden brown. Transfer to plate and tent with foil to keep warm. Repeat with remaining fillets.
  3. Wipe out skillet with paper towels. Add butter and remaining 1/8 teaspoon salt. Cook 20 to 30 seconds or until melted and lightly browned. Remove from heat. Stir in lemon juice and capers.
  4. Drizzle sauce over fish. Sprinkle with chives before serving.

Makes 2 servings.

Austrian-style Baked Trout with Almonds

Ingredients

1 trout, about 20 oz
1-1/2 oz plain flour
3-1/2 oz butter for frying
2-3/4 oz butter
3-1/2 oz almonds, sliced and roasted
lemon juice
Worcestershire sauce
salt
pepper

Method

  1. Brush the trout with lemon juice, Worcestershire-sauce, salt and pepper. Dip in flour on both sides to coat evenly.
  2. Heat a frying pan to medium high and cook until it has a light crust.
  3. For the sauce add some butter and almonds to the pan and roast it.
  4. Before serving pour the sauce over the fish and garnish with parsley.
  5. Serve with fried potatoes.

Makes 4 servings.

Source: Culinary Austria