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fresh Spring-Onions

Butter Poached Tilapia & Spring Onions

April 22, 2013

When I saw this recipe for butter braised spring onions in the May issue of Bon Apetit magazine, my wheels immediately began turning for delicious ways to try this out. It seemed only natural to also butter poach a light flaky fish to complement the tender sweet onions. It’s recipes like this that make me so thankful for spring. After months of noshing on hearty, heavy root vegetables my tastebuds so yearn for the lighter, tender and crisp (usually green) vegetables. Year after year, the chives in my herb garden surprise me by springing back to life after spending the winter in a sad,shriveled straw heap. After the last few downpours in Dallas these guys are fuller than ever. I took it as a sign. The sweet spring onions and fresh chives are the star of the recipe here – you could really fill in the blank with any other protein you’d like. I suggest making this side dish as often as you can while these sweet […]

fis recipe video

Easy Entertaining with Fish en Papillote

June 12, 2012

I get questioned all the time about easy go-to fish recipes- this is my answer. I understand why people can be afraid of cooking fish. It’s one of those things, that if it’s bad- it’s REALLY bad, but I promise you- this is just about as fool proof of a recipe as you can get. And I just love it for entertaining because you can prepare the packages ahead of time, cook them quickly when you’re ready, it makes for a fun presentation when your guests get to open their packages just like presents on Christmas, and a major bonus- the clean up is a cinch! Just toss the bags from the plate and you’re done! Cooking Fish en Papillote (which really just means “Fish in a bag”) is so simple because it allows you to wrap up a nice package of flavor- then bake it and forget it. Keeping all of the flavors and moisture inside of each individual […]

Mahimahi Coconut Curry Stew with Carrots and Fennel

Mahimahi Coconut Curry Stew with Carrots and Fennel

February 7, 2012

This recipe comes from pretty Padma Lakshmi from Top Chef. I’m hoping I will start to look as fabulous as she does if I start cooking more of her recipes. This warming curry stew has a relatively mild flavor with nice little kick from the chiles. If you like heat, add more chiles. I substituted a few things as I couldn’t find fresh curry leaves, and I also tried to make it a bit healthier with some other substitutions, so if you want to see her original recipe click here. This meal is a pretty easy, healthy weeknight meal. It’s nothing spectacular, but it’s a nice variation from the same old fish recipe. Mahimahi Coconut Curry Stew with Carrots and Fennel Three 6-ounce skinless mahimahi fillets 1/2 cup fresh lemon juice Salt 2 TBS  olive oil 8 garlic cloves, peeled 3 large shallots, thinly sliced (1 cup) 8 small dried red chiles 1 bunch of fresh basil chopped 2 tablespoons minced fresh […]

Flounder with Rock Shrimp in Saffron Citronette

Flounder with Rock Shrimp in Saffron Citronette

November 17, 2011

I’m continuing to pour over the Babbo cookbook I received as a gift this past summer. Some of the recipes are surprisingly simple, yet they always deliver flavorful results. This isn’t one of the surprisingly simple recipes. It’s quite a few steps, but they’re certainly not complicated. This recipe originally called for skate wings, which I actually LOVE. But they’re tough to find here in Dallas, so I settled for flounder. It was a nice substitute to let the flavors of this dish really sing – especially the sweet clam citronette. Although I’ll confess, I don’t really like clams that much. I think it’s because I adore mussels, and clams always feel like a poor substitute. But if you like clams, keep them in there, because I think they would be a nice addition to the dish. This is definitely a dinner party dish – it looks impressive, and fish is always a crowd pleaser when you’re not sure who […]

Whole Roasted Snapper

Whole Roasted Snapper

June 28, 2011

Cooking a whole fish can be somewhat intimidating. It has beady eyes, scaly skin and tons of bones – not exactly a dream specimen to work with. But with the help of your local fishmonger (and this recipe!), cooking a whole fish can be a snap. And this isn’t even really a recipe. Just advice/guidelines to help you through the simple process of cooking a whole fish. I’d love to hear other people’s tips on how they cook whole fish – especially if you use a grill as I’m ill-prepared in that department. How To Cook a Whole Fish Step 1: Don’t be afraid. I promise, it’s a snap. Step 2: Pick out your dinner. When buying a whole fish, first look at the eyes. A fresh fish has bright, clear, and protruding eyes rather than dull, hazy, sunken ones. The skin should be moist and shiny, the gills red or pink, and the flesh firm and elastic. The odor is […]

Sole Meunière

Sole Meunière

September 13, 2010

Meunière (pronounced /mɜrniˈɛər/ (UK) or /mʌnˈjɛər/ (US), original French [mønjɛːʁ])[1] refers to both a sauce and a method of preparation. The word itself means “female miller”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refers to its unelaborate rustic nature. So that’s wikipedia’s explanation. My explanation is meuniere = buttery deliciousnessness. Although I’m pretty sure that’s redundant, as how can you have butter and not have deliciousness? And what does “female miller” even mean? Anyway, fresh dover sole was on sale last week at Central Market so I decided to pick it up, and figure out a recipe based on the ingredients I had at home. Cream? check. Butter? check. Flour? check. And this recipe was easy enough. Honestly, I’m not sure sole is my favorite fish, but I would definitely recreate this recipe […]

Bigeye Tuna

Bigeye Tuna

April 29, 2010

Central Market is having a sale on Bigeye Tuna that’s fresh via DFW Airport from Hawaii. It’s still not cheap at $15.99 a pound, but it’s worth it. Bigeye is the next best thing to Blue Fin, so it can simply be seasoned with salt & pepper, and then seared for an easy meal. Bigeye tuna is one of two species known in Hawaii simply as ahi. Similar in general appearance to yellowfin tuna (the other species known as ahi), the bigeye tuna is recognized by its plump body, its larger head and its large eyes. Sexy. I discovered the following recipe in my epicurious app on my iphone. If you don’t have this app, download it now. It’s saved me hours of wandering through the grocery store aimlessly trying to decide what to cook for dinner. I really, really liked this recipe. It was simple, easily made with ingredients from around the house, and it didn’t overpower the taste of the Bigeye. Maple-Glazed Tuna (Marcus Samuelsson’s […]

Spice Rubbed Trout

Spice Rubbed Trout

March 31, 2010

Trout always reminds me of the Parent Trap (the original, Hayley Mills version). I love the camping scene where Vicki finally has a breakdown. I detest trout!
How many times do I have to tell you? I’ll wait and eat in the morning. What are we having for breakfast? Trout. I happen to really like trout. I’m a big fan of all fish, but fresh rainbow trout actually tastes like you’re eating fish – slightly gamey, slightly sweet. I’m not even sure the below recipe even counts as a recipe as it’s so simple. I wanted a fast weeknight meal and sautéing fish, spinach and making instant couscous (Near East – Roasted Garlic and Olive Oil Couscous) always does the trick. I used a spice rub from Colorado Spice Company and added a few spices I had on hand.  I love the flavors in this rich spice rub, and you could easily recreate it at home. Colorado Spice Company – Trout […]

Parchment Paper

Parchment Paper

January 13, 2010

If I had to pick one go to, no fail recipe that I can rely on 100% of the time, it’s cooking fish in parchment paper. It’s one recipe I’ve never screwed up, because it’s literally disaster-proof. Plus, it’s a great dinner party dish. Guests love opening up their individual parchment packets to find freshly steamed pieces of fish along with the appropriate accoutrements. I’m a big fan of rice, vegetables, lemons, tomatoes – but you can really choose just about anything. The following recipes are both Gourmet recipes (RIP). I’ve made the Sea Bass in Papillote (from Gourmet 2007) over a dozen times, and I’ve only made the Sake steamed Sea Bass (from Gourmet 2009) once. But it was love at first taste! Both recipes call for Sea Bass, but I’ve substituted both halibut and Mahi Mahi. These are not only great weeknight suppers, but also great when you’re cooking for a larger group as the parchment packets can […]