Baked Sablefish Served with Radish Salsa

Ingredients

1 lb sablefish (black cod), cut into 4 portions
2 tsp grape seed oil
1/4 tsp salt
1/4 tsp black pepper

Salsa

2 cups chopped strawberries
1 cup sliced radishes
1 small yellow bell pepper, diced
1 avocado, diced
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped cilantro
1/4 tsp salt
juice of 1 lime

Method

  1. Preheat oven to 350ºF (180ºC).
  2. Remove small pin bones along fish with needle nose pliers if they have not been removed for you.
  3. Place fish on parchment paper-lined baking sheet. Rub fish with oil and season with 1/4 tsp salt and black pepper. Bake for 20 minutes, or until fish is flaky and cooked through.
  4. Meanwhile, toss together salsa ingredients in large bowl.
  5. Serve sablefish topped with radish salsa.

Makes 4 servings.

Source: Sage magazine

Chunky Vegetable-laden Fish Casserole Served with a Piquant Yogurt Topping

Ingredients

1 leek
2 celery stalks
1 carrot
1-1/2 pounds potatoes
2 tablespoons olive oil
1/2 cup button mushrooms
2-1/2 cups hot fish stock
1/2 pound skinless white fish fillet
1/2 pound skinless salmon fillet
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Spicy Yogurt

1/4 cup mayonnaise
1/4 cup plain yogurt
1 clove garlic, crushed
1/2 teaspoon paprika
pinch of chili powder
1 baguette

Method

  1. Preheat the broiler to high.
  2. Slice and rinse the leek. Slice the celery, dice the carrot, and cut the potatoes into 1-1/2-inch chunks.
  3. Heat the oil in a large saucepan over high heat. Add the leek, celery, and carrot, reduce heat to medium, cover, and cook for 3 minutes.
  4. Add the potatoes and mushrooms to the pan and stir in the hot stock. Return to a boil, cover, and simmer for 10 minutes, or until the potatoes are tender.
  5. Cut the white fish and salmon into 1-inch pieces and stir them into the casserole. Return to a simmer, cover, and cook for another 5 minutes, or until the fish is cooked.
  6. Meanwhile, mix the mayonnaise, yogurt, garlic, paprika, and chili powder. Slice the baguette and broil both sides for 2-3 minutes, or until golden.
  7. Stir the tarragon and parsley into the casserole just before transferring it to four large bowls. Serve with the spicy yogurt and toasted baguette slices.

Cook’s Tip

Select boiling potatoes rather than baking potatoes, as the pieces will hold their shape rather than breaking down.

Makes 4 servings.

Source: Super Foods

Pan-fried Fish with Vegetables and Salsa

Ingredients

5 tablespoons olive oil
3 small fennel bulbs (about 1 pound total), trimmed and cut from tip to core into 1/4-inch-thick slices
1 small yellow onion, thinly sliced
4 small lemons, cut in half crosswise
4 red snapper fillets with skin, 6-ounce each
Kosher salt and freshly ground black pepper

Salsa Verde

1/2 cup extra-virgin olive oil
3 tablespoons finely chopped green onion (white and green parts)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
2 tablespoons chopped drained nonpareil capers
1 tablespoon minced shallots
finely grated zest of 1 lemon

Method

  1. To make the salsa verde, whisk all the ingredients together in a small bowl. Set aside at room temperature.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil, then lay half of the fennel and onion in the pan. Cook for about 3 minutes on each side, or until tender and golden brown. Transfer to a plate and cover to keep warm. Repeat with 1 tablespoon of the remaining olive oil and the remaining fennel and onions. This time, place the lemon halves cut side in the skillet alongside the vegetables and cook for about 1 minute, or until they begin to brown on the cut sides.
  3. Remove the lemons from the skillet and squeeze 1/4 cup of juice from about 4 of the lemon halves. Stir the juice into the salsa verde. Season the salsa to taste with salt and pepper. Reserve the remaining lemons for serving.
  4. Meanwhile, using a sharp knife, lightly score the skin side of each fillet. Season the fillets with salt and pepper.
  5. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, then lay the snapper fillets skin side down in the skillet and cook for about 3 minutes or until the skin is golden brown and crisp.
  6. Turn the fish over and cook for 1 minute more, or until the fish is barely opaque when pierced in the thickest part with the tip of a small knife.
  7. Divide the fennel mixture evenly among four dinner plates and place the fish alongside. Drizzle with the salsa verde and serve with the reserved caramelized lemons.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner?

Wild Salmon with Avocado Cream

Ingredients

4 (4 oz) boneless, skinless wild salmon fillet portions
sea salt and freshly ground black pepper
3 Tbsp minced chives, divided
2 cups sugar snap peas, trimmed
4 cups baby spinach leaves, washed and spun dry
1 cup halved cherry tomatoes
4 cups vegetable broth
2 Tbsp extra-virgin olive oil
1 Tbsp freshly squeezed lime juice
1 Tbsp rinsed and drained capers

Avocado Chive Cream

1 ripe Haas avocado, pitted and peeled
1/4 cup cilantro leaves
1 Tbsp minced chives
1 to 2 Tbsp fresh squeezed lime juice
1 Tbsp extra-virgin olive oil

Method

  1. Season fish lightly with a little salt and pepper. Sprinkle with 1 Tbsp chives and set aside at room temperature.
  2. To make Avocado Chive Cream, place all ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish.
  3. Cut a piece of parchment paper to fit and press into surface of Avocado Chive Cream. Refrigerate until ready to use.
  4. Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.
  5. Heat vegetable broth in large, straight-sided saute pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering broth and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.
  6. To serve, spoon 2 Tbsp Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.
  7. Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper before serving.

Makes 4 servings.

Source: Sage magazine

Tacos with Fish and Mango Pineapple Salsa

Ingredients

1/4 cup pickerel, diced
2 Tbsp toasted coconut
2 6-inch corn tortillas
1 Tbsp oil
1/4 cup lettuce, shredded
2 tbsp citrus aioli
cilantro, to garnish
1 lime wedge

Salsa

1/4 cup pineapple, diced
1/2 cup mango, diced
1/4 cup red onion, finely chopped
1/4 cup red pepper, finely chopped
1 tsp cilantro, chopped
1 lime, zested and juiced
1 Tbsp honey
1 tsp coriander
1/8 tsp cumin
pinch cayenne
dash Tabasco sauce
salt, to taste

Method

  1. To make the salsa, put all ingredients in a bowl and mix with a spoon until thoroughly combined.
  2. Toss fish in coconut and bake in a 350°F oven for 6 minutes, or until insides are opaque.
  3. Meanwhile, toast tortillas by placing 1 Tbsp of oil in a saute pan and cook the shell for 2 minutes per side. Alternately, brush tortillas with oil and bake in oven for 3 minutes beside the fish.
  4. To assemble taco, fill shell with Lettuce, then top with fish, red onions, and 2 Tbsp mango salsa. Drizzle with aioli and garnish with cilantro and a lime wedge before serving.

Makes 2 servings.

Source: cioa!