WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4

INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly  with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth,  1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.

DIRECTIONS:

  • Start to boil pot of water for pasta.
  • Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
  • Add sardines to skillet, break up into chunks, add juice of lemon.
  • Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
  • Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil,  sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds

SARDINE SPINACH SANDWICH

INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.

DIRECTIONS:

  • Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
  • Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.

WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.

 

ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.

 

NOTES: can use halibut, 400°, 10 min top rack.

Bernie’s Cioppino

October 22, 2014

Delicious fish stew, spicy Italian sausage adds flavor.

  • 1 lb hot Italian sausage. Leave semi frozen, cut length wise into ¼ and into ½ inch cubes.
  • Saute in pan, keep juices.
  • Add 1 jar of clam or lobster  stock (8oz)
  • pinch saffron
  • 1 large jar Cioppino sauce base (16oz?)
  • Cover pot, cook on low for 1 hour.
  • 30 min before serving add 1 large bag of frozen seafood medley from CostCo. It will cook down.
  • Serve with rice, garlic bread.

Sauce Sterling

March 15, 2014

Fish sauce Aninni Beach Kaua’i.

Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)

  • 1 C mayo
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • olive oil

Tilapia

March 24, 2012

Since Tilapia is a pond fish, get from a good source/country of origin. Recipe from Vestkusten. Serve with mashed potatoes.

Wine mixture (mix in cup or bowl)

  • 1 crushed garlic
  • 1 C dry white wine (or vermouth)
  • 2 TB lime juice
  • 1 tsp lime zest
  • 1 fish boullion cube (or other chicken or fish flavoring)

Prepare fish:

  • 1 1/2 LBs tilapia (or sole) fillets, dredge in flour, salt & white pepper and pinch chili powder. Shake off and cook fish in 2 TB olive oil, med hi heat. Remove fish from skillet.

Pour wine mixture into skillet, simmer over high heat, reduce by half.  Add butter and green onions and stir until butter melted. Pour over Tilapia fillets.

  • 1 TB butter
  • 4 green onions sliced

 

Gravlax

March 24, 2012

Only need five ingredients: salmon, salt, dill, sugar, pepper

For every LB (480g) salmon fillet with skin(bones removed), mix:

  • 2 TB kosher salt
  • 2 TB  sugar
  • 1 tsp black pepper
  • 20 sprigs dill weed

OR Bobby Flay’s/Food Network version

  • 3-4 LB salmon fillets
  • 1/3 C kosher salt
  • 1/2 C sugar
  • 3 tsp white peppercorns crushed with mortar
  • 20 sprigs/bunch fresh dill

Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.

SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.

Serve with knackabrod or  pumpernickle