Stuffed Salmon Slices

Ingredients

2 slices fresh salmon, or other similar fish such as halibut, 3/4-inch thick and about 10 oz each
1 cup chopped onion
1 tablespoon chopped parsley
butter or margarine
1 generous handful of bread, soaked in milk and squeezed dry
1 cup finely sliced mushrooms
salt and pepper
1 cup light cream
boiled potatoes to serve

Method

  1. Fry the onion and parsley lightly in 2 tablespoons butter or margarine on low heat.
  2. Stir-in the mixture to the bread and mushrooms in a bowl. Season with salt and pepper to taste.
  3. Butter generously an ovenproof dish, put in one salmon slice, and spread the mushroom mixture over it.
  4. Cover with the second salmon slice, pour over the cream, previously heated), dot with butter, and sprinkle with salt and pepper.
  5. Cook in a moderate (350°F) oven for about 1/2 hour, basting occasionally with the cooking juices.
  6. Transfer to a warm serving platter, sprinkle with chopped parsley and serve with boiled potatoes.

Makes 3 to 4 servings.

Source: The Cook’s Book

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Miso-marinated Black Cod

Ingredients

4 (5- to 6-ounce) black cod fillets
1 cup dashi (1 tbsp dashi granules + 1 cup water)
8 heads baby bok choy, halved
1 cup roasted mushrooms

Miso Marinade

1/2 cup mirin
1/2 cup white (shiro) miso
1/2 cup evaporated cane sugar

Method

  1. Whisk together all of the miso marinade ingredients and refrigerate until ready to use.
  2. Arrange the fish in a single layer in a shallow baking pan. Using your hands, rub the marinade all over each piece of fish. Let the fish marinate for at least 30 minutes and up to 12 hours in the refrigerator.
  3. Preheat the oven to broil.
  4. Remove the fish from the refrigerator and pour 1/2 cup of the dashi into the baking pan. Broil the fish for 10 to 15 minutes, depending on the desired doneness. The fish will continue to cook once removed from the broiler.
  5. While the fish is cooking, place the bok choy halves in a skillet, and add the remaining 1/2 cup dashi. Cover and steam over medium-high heat until cooked but still crunchy, about 3 minutes.
  6. Add the roasted mushrooms and heat them through.
  7. Place the vegetables and broth in heated bowls. Add the cod and serve.

Makes 4 servings.

Source: True Food

Tuna Steak with Yogurt and Cucumber Sauce

Ingredients

4 tuna steaks, weighing about 6 ounces each
1/2 cup plain low-fat yogurt
3 tablespoons mayonnaise
1 tablespoon freshly squeezed lime juice
2 tablespoons grated cucumber
4 ounces green seedless grapes, chopped
2 tablespoons melted butter
1/4 cup freshly squeezed lemon juice
salad greens, to serve
cherry tomatoes, halved, to serve

Method

  1. Combine the yogurt, mayonnaise, lime juice, cucumber, and grapes in a small bowl and set aside.
  2. Mix the butter and lemon juice together. Brush the tuna steaks with this mixture.
  3. Preheat a grill pan over medium heat.
  4. Add the tuna steaks and grill until cooked through, about 4 minutes on each side.
  5. Transfer the tuna to serving plates. Top with yogurt and cucumber sauce and garnish with the salad greens and tomatoes.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Chinese Sichuan-style Braised Fish in Spicy Sauce

Ingredients

1 (3-1/2 lb) whole fish, such as carp, porgy, grouper or sea bass
2-1/2 tablespoons Shaoxing rice wine
2-1/2 tablespoons finely chopped ginger
1/2 teaspoon salt
1/2 oz dried black fungus (wood ears)
oil for deep-frying
2 scallions, finely chopped
4 garlic cloves, finely chopped
1-1/2 teaspoons chili bean paste (Doban Jiang)
2 cups chicken stock
1-1/2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon Chinese black vinegar
1 tablespoon cornstarch
2 scallions, green part only, finely chopped

Method

  1. If you do manage to buy a live fish, then ask the fishmonger to gut it through the gills. This is harder than gutting through the stomach, but leaves the fish looking whole. If you are gutting the fish yourself, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold, running water and drain thoroughly in a colander.
  2. Diagonally score both sides of the fish, cutting through as far as the bone at intervals of 3/4 inch.
  3. Combine 1 tablespoon of rice wine, 2 teaspoons of ginger and the salt. Place the fish in a dish and rub the mixture all over the outside of the fish and into the slits. Marinate for 30 minutes, then drain.
  4. Soak the dried fungus in cold water for 20 minutes, drain, squeeze out any excess water, and shred.
  5. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil.
  6. Holding the fish by its tail, gently and carefully lower it into the oil, bending the body so that the cuts open up. Cook for 5 minutes, or until golden brown, tilting the wok so that the entire fish is cooked in the oil. Remove and drain on crumpled paper towels and keep warm in a low oven.
  7. Pour the oil from the wok, leaving 1-1/2 tablespoons.
  8. Reheat the reserved oil over high heat until very hot and stir-fry the scallions, remaining ginger. garlic and chili bean paste for 10 seconds. Toss in the fungus, then the remaining rice wine, stock. soy sauce, sugar and vinegar and bring to a boil.
  9. Add the fish, return to a boil, then reduce the heat and cook, covered, for 12 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fins pulls out easily. Remove the fish.
  10. Skim any impurities from the sauce and bring to a boil. Combine the cornstarch with enough water to make a paste. Add to the sauce and simmer until thickened. Pour over the fish with the scallions before serving.

Makes 6 servings.

Source: The Food of China

Braised Sea Bass and Cilantro Salsa

Ingredients

6 sea bass fillets, 5 oz each
3/4 cup dry white wine
3/4 cup water
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 bay leaf
1 lb red-skinned potatoes, cut into quarters
2 carrots, cut into 2-inch pieces

Cilantro Salsa

1/4 teaspoon sugar
2 tablespoons lime juice
1/3 cup chopped cilantro (fresh coriander)
1/4 cup canned diced green chilies
1/8 teaspoon chili oil

Method

  1. To make the salsa, in a small bowl, mix the sugar and lime juice until the sugar dissolves. Stir in the cilantro, chilies, and chili oil.
  2. In a large nonstick frying pan, bring the wine, water, chili powder, cayenne, and bay leaf to a boil.
  3. Add the potatoes and carrots. Reduce heat to medium-high, cover, and cook until the vegetables are barely tender, about 20 minutes.
  4. Arrange the fish fillets on top of the vegetables and reduce heat to medium. Cover and cook until the fish is opaque throughout, about 10 minutes. Remove and discard the bay leaf.
  5. To serve, divide the fish and vegetables among individual soup plates. Top each with an equal amount of the salsa.

Makes 6 servings.

Source: Mayo Clinic