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Skewered Fish With Couscous Is an Easy, Any Season Meal

partysugar — Fri, 25 Sep 2009 09:15:59 -0700

In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?

Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.

Mahi-Mahi Skewers With Tapenade and Couscous
From Bon Appétit

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Preheat broiler.
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Serves 4.

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Fast & Easy Dinner: Five-Spice Snapper

partysugar — Wed, 12 Aug 2009 06:50:42 -0700

Once you learn about a new ingredient, like five-spice powder, the best way to get to know it is to cook with it. To experiment with China's most popular spice blend, consider this recipe. The five-spice powder gives the fish a sweet, spicy, and pungent flavor.

A quick and simple slaw consisting of napa cabbage, scallions, and soy sauce is an ideal crunchy companion to the dish. If you can't find snapper, substitute another firm-fleshed fish. To get the recipe keep reading.

Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Fast & Easy Dinner: Cornmeal-Crusted Catfish Rolls

partysugar — Tue, 20 Oct 2009 10:15:24 -0700

Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar - who hasn't had fried chicken?! - and the texture is ideal because it's both crunchy and soft.

This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe, read more.

Cornmeal-Crusted Catfish Rolls
From Better Homes and Gardens

Ingredients

1-1/2 lb. catfish fillets
1/4 cup cornmeal
2 tsp. Cajun or blackening seasoning
1/4 cup vegetable oil
2 baby sweet peppers or 1/4 of a large sweet pepper
1 stalk celery
1/4 of a small red or sweet onion (optional)
1/3 cup mayonnaise
1 Tbsp. ketchup
1/4 to 1/2 tsp. bottled hot pepper sauce (optional)
8 cocktail-size rolls, split and toasted

Directions

Rinse fish; pat dry. Cut in 8 pieces.
In a shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.
Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl.
In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture.
Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture.

Serves 4.

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Fast & Easy Dinner: Fish and Chips

partysugar — Tue, 17 Mar 2009 06:50:51 -0700

To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.

Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe, read more.

Fish and Chips
From Martha Stewart

Ingredients

2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce sea bass or cod fillets (about 1 inch thick), skin removed
For the seasoning:
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
For the coating
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
For the garnish
Lemon wedges
Malt vinegar

Directions

Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat.
In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula.
Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes.
Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Serves 4.

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Fast & Easy Dinner: Oven-Fried Fish & Chips

partysugar — Fri, 28 Mar 2008 09:28:31 -0700

I love taking a classic pub meal and making my own version at home. Fish and chips are a pub favorite that is usually heavy on the oil. However, if you bake both the potatoes and fish in the oven - instead of cooking in a deep fryer - the dish is delicious and much lighter. This flavorful fish is coated in a mustard-egg mixture before being dipped in crushed melba toast. Serve with malt vinegar, hot sauce, or even ketchup.

Take a look at the recipe when you read more.

Oven-Fried Fish & Chips
From Family Fun Go

Ingredients

4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges

Directions

Lightly grease a baking sheet with sides. Preheat oven to 450 degrees.
Peel potatoes and cut in half, and then cut each half into 8 wedges.
In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
Serve immediately with tartar sauce and a lemon wedge.

Serves 4.

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Sole Inspired by Julia

partysugar — Fri, 21 Aug 2009 10:30:30 -0700

Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere - the life-changing fish that Julia enjoyed upon her arrival in France - that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.

Fast and Easy Dinner: Fish Tacos

partysugar — Fri, 24 Apr 2009 10:30:21 -0700

Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more.

Fish Tacos
From Food & Wine

Ingredients

2 Hass avocados - halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Serves 10.

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I Want My Baby Back Ginger-Glazed Ribs

YumSugar — Mon, 31 Aug 2009 16:15:28 -0700

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.