Snapper with Citrus and Fennel Salad

Ingredients

4 small radishes, sliced paper-thin
1/2 small fennel bulb—halved, cored and shaved paper-thin
1/2 small red or yellow bell pepper, thinly sliced
1 jalapeno, seeded and finely diced
1/4 cup coarsely chopped cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint
1 grapefruit
1 navel orange
2 tablespoons extra-virgin olive
oil, plus more for brushing
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 (6-ounce) skinless red snapper fillets

Method

  1. Preheat the broiler.
  2. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint.
  3. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith.
  4. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl.
  5. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
  6. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil. Season with salt and pepper.
  7. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout.
  8. Using a spatula, transfer the fish to plates and serve with the salad.

Makes 4 servings.

Source: Chef Daniel Boulud


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Broiled Fish Marinated with Miso

Ingredients

2 marlin (kajiki) steaks, about 10 oz
1/8 tsp salt
1/2 lemon

Miso Marinade

14 oz white miso
3 tbsp mirin (sweet rice wine)
2 tbsp rice wine
2 tbsp sugar

Method

  1. Wash the fish. Cure in salt for 30 minutes.
  2. Wash the salt off the fish, then sprinkle 1 tablespoon rice wine over the fish. Wipe dry.
  3. Mix marinade ingredients in a bowl.
  4. Wrap fish in one layer of white cheesecloth.
  5. Place fish in the bowl of marinade and set aside in the fridge overnight.
  6. When ready to cook, take fish from fridge and remove the cheesecloth. Rinse and wipe dry.
  7. Broil in the oven under medium heat (350° to 400°F) until done, about five minutes.
  8. Squeeze on some lemon juice before serving.

Makes 2 servings.

Source: Japanese Cuisine

Goat Cheese Toast

Ingredients

12 thin baguette slices, preferably a little stale
extra-virgin olive oil
3-4 ounces slightly aged (i.e. with a light crust) goat cheese such as Lezay, sliced about 1/2-inch thick and cut into pieces to fit the baguette slices
about 1/4 teaspoon ground cumin
1/2 teaspoon thyme
1/4-1/2 teaspoon paprika
about 1/8 teaspoon ground coriander
2 cloves garlic, chopped
1-2 tablespoons chopped fresh cilantro

Method

  1. Preheat broiler.
  2. Brush the baguette slices with olive oil, arrange in a single layer on a baking sheet, and lightly toast under the broiler on each side.
  3. Top the toasted baguette slices with the cheese, then sprinkle with the cumin, thyme, paprika, coriander, and chopped garlic.
  4. Drizzle with olive oil and broil until the cheese melts slightly, and browns in spots.
  5. Sprinkle with the cilantro and serve right away.

Makes 4 servings.

Source: Grilled Cheese


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Grilled Oyster Mushroom Kebabs With Parsley-Spinach Purée

Ingredients

2 cups loosely packed fresh parsley (leaves and stems)
4 cups packed baby spinach leaves
2/3 cup plain whole milk yogurt (may substitute non-dairy yogurt of your choice)
1 (2-inch) piece fresh turmeric, peeled and chopped
1 garlic clove, chopped
1 tsp fine sea salt, divided, plus more to taste
1/2 tsp ground cardamom
2 lb oyster mushrooms
1/2 cup grapeseed oil
freshly ground black pepper
1 tsp ground sumac, divided

Method

  1. Bring a large pot of water to a boil, and fill a large bowl with ice water. Blanch the parsley in the boiling water for 2 minutes, then add the spinach and blanch both together for another 2 minutes. Using tongs, transfer the greens to the ice water and leave until they are cool enough to handle. Drain in a colander or fine-mesh strainer. Form the greens into a ball and squeeze out as much water as possible. Transfer to a kitchen towel, and wring it out until the greens are almost completely dry.
  2. Transfer the greens to a blender and add the yogurt, turmeric, garlic, 1/2 tsp of the salt and the cardamom. Purée until smooth. (Add water, 1 to 2 tablespoons at a time, if needed, to help the mixture blend.) If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill. Add more charcoal. When all the coals have ashed over and are grey but are still very hot, about 15 minutes, your grill should be medium hot. (Use a grill thermometer or test the heat by holding your hand, palm-down, about 5 inches from the grill. If you can hold it there for 4 to 5 seconds, the heat should be medium heat, or 350 to 450 degrees. (Alternatively, you can cook these on a gas grill or on a stove-top grill pan.) Slice the mushrooms off their cluster, leaving a very small amount of stem intact.
  3. Using four metal or soaked wooden skewers, thread the mushrooms through the stems, gill-side down, alternating the tops of the mushrooms from left to right so they cook evenly. You should end up with four full skewers.
  4. Brush the mushrooms with a generous amount of oil to coat, including gills. Season with the remaining 1/2 tsp of salt, pepper and 1/2 tsp of the sumac.
  5. Grill the mushrooms for 2 minutes, then flip the skewers and continue to grill, flipping every 2 minutes, until the edges start to curl and brown, the mushrooms have shrunk significantly, and the stems are soft to the touch, about 8 minutes total.
  6. Spread the purée evenly on a platter.
  7. Lightly dust the purée with the remaining 1/2 tsp of sumac, place the mushroom skewers on top (or remove the mushrooms from the skewers, if desired, and place over the purée), and serve warm or at room temperature.

Makes 4 servings.

Source: Washington Post


Today’s Comic

Grilled Fish with Artichoke Caponata

Ingredients

1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced (1 cup)
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
8 ounces marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil
6 (7 ounce) skinless mahi-mahi fillets

Method

  1. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
  2. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes.
  3. Stir in the basil and let cool.
  4. Light a grill or preheat a grill pan.
  5. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes.
  6. Transfer the fish to plates, top with the artichoke caponata and serve.

Makes 6 servings.

Source: Chef Michael White


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