Tag Archives: Fish

Grilled Seabass with Sour Tomato Broth

10 Jan

Seabass is right up there as one of my favorite fish.  The Miso Seabass Skewers at Sushi Samba in Vegas? Yes please. (NOT the ones in New York, which, in my opinion, fade in comparison) If I remember correctly, Betelnut in San Francisco offers a similar dish which was prepared slightly different but was equally saliva-ensuing. That’s why when I came across this recipe in my New American Table cookbook, I immediately whipped out the sticky-tabs and added it to my list of dinners to make this week. A quick glance over the recipe…Sesame seeds, bass fillets, sesame oil, cilantro, kaffir lime leaves…and I was sold.

I was a tiny bit skeptical about this “Sour Tomato Broth” that he spoke of, but I decided to give it a whirl anyway and it came out as an amazingly complex + flavorful accompaniment to the fish. There’s a couple of ingredients in here that you have to get at a specialty market, most notably the Tamarind paste. However, you can make substitute the tamarind paste (as I did) by combining 1/4 cup each of chopped dried dates, dried apricots, and lemon juice and blend in a food processor until smooth.

I served this with some coconut rice + grilled dates.


Grilled Seabass with Sour Tomato Broth

From New American Table

For the Seabass


2 teaspoons sesame seeds

2 tablespoons chopped cilantro

2 tablespoons olive oil

2 teaspoons toasted sesame oil

2 garlic cloves

1 tablespoon white miso

Four 5 oz bass fillets

Salt and freshly ground black pepper

Sour Tomato Broth

Heat a grill pan over high heat.

Toss together the sesame seeds and cilantro in a small bowl. Set aside.

Combine the olive oil, sesame oil, garlic, and miso in a small bowl. Brush the mixture on both sides of the bass. Season with salt and pepper. Arrange the bass on the grill and grill for 3 minutes on each side.

Remove the bass from the grill and sprinkle the sesame seed mixture evenly on top of the fish. Serve with the sour tomato broth.

Sour Tomato Broth


4 plum tomatoes, cut in half lengthwise

2 tablespoons canola oil

One 3-inch piece ginger, peeled and roughly chopped

2 garlic cloves, chopped

2 bird’s-eye chiles, seeds and ribs removed

2 whitefish bones

3 tablespoons fish sauce

2 kaffir lime leaves

2 teaspoons tamarind paste

1 cup dry white wine

Juice of 2 limes

2 baby bok choy, cut in quarters lengthwise

2 scallions, white and light green parts, chopped


Preheat the oven to 250°.

Arrange the tomatoes on a shallow baking sheet and roast until shriveled, 50 to 60 minutes.

While the tomatoes are roasting, heat the canola oil in a large pot over medium heat. Add the ginger, garlic, and chiles and sauté until fragrant, about 5 minutes. Add the fish bones, fish sauce, lime leaves, tamarind paste, and 3 cups water. Bring to a simmer and cook for 10 minutes. Add the white wine and simmer for another 10 minutes.

Strain the liquid into another pot and add the lime juice and bok choy. Bring to a simmer over medium heat and cook until the bok choy is cooked through, 2 to 3 minutes. Stir in the roasted tomatoes and scallions. Season with salt.


Cooking with Friends: Baked Salmon, Tomato-Pepper couscous and Roasted Broccoli

13 Sep

Since our friend Sam is in town visiting for a few weeks from Berlin, Amanda, Nicole, and I decided to get together with her and cook dinner! Amanda and Nicole both love to cook as well, and Sam just started a Supper Club in Berlin called Krauted Haus. And we all love to eat.

After debating various recipes and making a fun-filled trip to Whole Foods where Samantha took disposable camera photographs of the fish and beer sections, we decided to make Baked Salmon with butter, lemon, and parsley, and roasted broccoli and couscous on the side.  We ended not following any particular recipe and everything on the plates was absolutely delicious.

And so was the Cherry Garcia Fro-Yo and Chocolate Fudge Swirl ice cream. MMM.

Simple Baked Salmon with Butter, Parsley, and Lemon


1-2 lb slab of fresh Norweigan salmon (average about 1/2lb per person)

2 handfuls of fresh parsley, chopped

2 tablespoons butter, sliced into several smaller pieces

1/4 cup fresh lemon juice plus 1 lemon

salt and freshly ground black pepper to taste

This is so simple to make.  Preheat the oven to 375°. Cover a baking sheet with tin foil, and place the salmon on top.  Evenly place the chunks of butter all over the salmon, sprinkle the parsley on top, squeeze the lemon juice over it, and season lightly with salt and freshly ground black pepper. Cut the remaining lemon in half and place it fruit side up on the pan.  As the fish cooks the lemons with get all sweet and juicy, and you can squeeze them over the fish or whatever veggies your have on your plate.  Bake the fish for approximately 20 minutes, or until fish is opaque and slightly flaky.

Perfect Roasted Broccoli


1 head of broccoli

1-2 tablespoons olive oil

2 cloves minced fresh garlic

salt and freshly ground black pepper

Cut the stalks off the broccoli and throw away. If you wash it, be sure to dry it very well with paper towels as this is the key to a good roast. Break up the broccoli into manageable pieces.  Toss in a bowl with olive oil, garlic, salt and freshly ground black pepper. Spread it evenly on a baking sheet lined with foil. Roast for approximately 15 minutes or until broccoli is slightly tender and starting to blacken on the tips.

Couscous with Roasted Grape Tomatoes and Sweet Peppers


1 cup couscous

1 cup grape tomatoes

2 Italian sweet peppers

extra virgin olive oil

Blacken the peppers on your gas stovetop, if you have one. If you don’t, you can use your broiler. Roast the grape tomatoes on a small pan at 400° or under your broiler until they crack open or begin to prune. Bring 1 cup of water to a boil, remove from heat, then stir in the couscous. Cover and let sit for 5 minutes. Remove the stem and seeds from the peppers then mince them. Mix them into the couscous, as well as the grape tomatoes, which you should mash up as you mix. Mix in a dash of olive oil and season to taste with salt and freshly ground black pepper.

We paired our meal with Prosecco with raspberries in it!

Wild Salmon with Crunchy Sweet Vinaigrette

27 Jul

Last night my S.O. and I went grocery shopping TOGETHER.  This doesn’t happen often.  He hates grocery shopping.  I love grocery shopping.  Whenever he comes with me, he is utterly shocked when the whole process takes more than 10 minutes and he follows me around with the cart like a magnet.  I try to explain to him that it’s much easier to just park it at the end of the aisle while you get the stuff you need (which is what I usually do, to avoid traffic), but he insists on following every step I take with the cart. He’s a bit like a little kid: asking me what the difference is between the Frontier Organic Cayenne Pepper and the 365 Cayenne Pepper, and loading up the cart with three different flavors of Mochi Ice Cream.

But, he DID have input when he told me he was in the mood for fish for dinner, which made me happy because I will eat fish any day of the week. I picked out a nice darkish red wild salmon fillet from the fish market and “epicurioused” (can that be a new term?) a good recipe when I got home.

This came out awesome.  I adjusted the recipe quite a bit from the original. It’s basically a mix of two recipes I read.

Wild Salmon with Crunchy Sweet Vinaigrette

Adapted from Gourmet


1/3 cup white-wine vinegar

1/4 cup Dijon mustard

1/4 cup Whole grain mustard

1/4 cup firmly packed light brown sugar

2 tablespoons  vegetable oil

freshly ground black pepper to taste

2 tablespoons soy sauce

1 small shallot, chopped

1/4 cup chopped fresh dill sprigs

two 2 8oz  salmon fillets with skin

In a bowl whisk together vinegar, mustard, dill, shallots, and brown sugar.

Preheat broiler and grease a cookie sheet.

Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan.  Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.

Fish in Crispy Tacos with Avocado and Tropical Fruit Salsa

7 Jun

The tacos that I ate growing up were pretty simple but always refreshingly tasty: flour or corn tortillas, refried pinto beans, grated cheese, ground beef or chicken, black olives, lettuce, tomatoes, peppers.  With three kids in the family, guacamole wasn’t a popular item and my Mother generally served plain freshly diced tomatoes rather than Salsa.  The ingredients always varied slightly-often depending on what was in the kitchen-but one thing I never had until I was in college was a Fish taco.  I’m sure anyone from the West Coast will find this shocking, but I just don’t think its a very popular item on the South Shore of Massachusetts (We stick with Lobster Rolls).

The first fish taco I had was late night one weekend when I was living in the East Village, from Snack Dragon Taco Shack, right down the street from No Malice Palace on 3rd Street. My experience was eye-opening.  I was a firm believer that fish does not belong in a tortilla.  It does.

So when I was browsing through the (orignal) Gourmet Cookbook looking for something Summer-y and light but still satisfying for dinner, this recipe bounced out at me (and it even got a hot pink sticky tab).  This is not a recipe for classic Baja fried fish tacos in soft tortillas, instead, it is a much lighter filling with a crispy shell.

Fish in Crispy Tacos with Avocado and Tropical Fruit Salsa

Adapted from The Gourmet Cookbook

Serves 4 to 6


Gourmet recommends using Red Snapper, which I did, but if you can’t find it, any of the following fish will work: grouper, yelloweye rockfish, onaga (Hawaiiian red snapper), catfis, shark, or mahimahi.

About 6 cups canola or vegetable oil for deep-frying taco shells (I used much much less and just lightly fried the tortillas)

12 taco shells

3 Tablespoons olive oil


1 tablespoon fresh lime juice

freshly ground black pepper

2 lbs red snapper fillets, skinned and cut into 1-inch pieces (I left the skin on)

6 scallions, chopped

2 canned chipotle chiles in adobo, finely chopped

3 cups arugula leaves or watercress sprigs, coarse stems discarded, leaves torn into bit-sized pieces

Accompaniment: Avocado and Tropical Fruit Salsa

Heat 2 inches (or less, as I did) oil in a 4-quart saucepan over moderately high heat.  Fry tacos shells 2 at a time, turning occasionally, until a shade darker, about 1 minute.  Transfer to paper towels to drain and sprinkle with salt.

To make dressing, whisk together juice, 3 tablespoons olive oil, and salt and pepper to taste in a medium bowl.

Pat fish dry and season with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking.  Add scallions and cook, stirring, for 1 minute.  Add fish and cook, stirring occasionally, until just cooked through, about 3 minutes.  Remove skillet from heat, add chipotles, and gently toss with fish to combine.

Toss arugula with dressing and salt and pepper to taste.  Fill taco shells with fish mixture and salad and top with salsa.

Avocado and Tropical Fruit Salsa

Makes about 3 cups


2 cups finely diced tropical fruit, such as kiwi, pineapple, mango, and papaya.

2 California avocados, pitted, peeled, and cut into 1/4-inch dice

1/4 cup chopped fresh cilantro

1/4 cup finely chopped red onion

1 serrano or jalapeño chile, seeded and finely chopped

2 tablespoons fresh lime juice, or to taste

Gently toss together all ingredients in a bowl.