Source: Old Farmers Almanac
2 pounds fresh or frozen skinless cod fillets, 3/4- to 1-inch thick
1 teaspoon paprika
1/2 teaspoon seasoned salt
Lemon wedges and/or fresh parsley sprigs (optional)
Preheat broiler. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
In a small bowl, combine paprika and seasoned salt. Sprinkle paprika mixture over both sides of each fish fillet. Measure thickness of fish.
Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and/or parsley sprigs. Makes 8 servings.
10 ounces cold smoked salmon
zest of 1 lemon
1 pinch salt and white pepper
1/2 bunch dill — leaves picked and chopped
7 fluid ounces light cream
2 ounces butter — melted
1/2 bunch chervil — finely chopped
1/2 bunch chives — finely chopped
1/2 bunch parsley — finely chopped
To serve: — toasted bread, crackers, and/or crudites
Place salmon, zest, seasoning and dill into the bowl of a food processor and pulse until broken down, but not smooth.
Add cream and continue to pulse until salmon is creamy and smooth. Be careful not to overprocess.
Spoon into ramekins or dishes and top with melted butter and some mixed fresh herbs. Cover and refrigerate for at least one hour before serving.
Note: the melted butter acts as a natural ‘lid’ to preserve in the fridge. It can be scooped off before serving.
2 pounds cooked, flaked catfish filets
8 cups cooked popcorn rice
1 cup frozen green peas
1 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onion tops
3/4 cup shredded purple cabbage
4 Tablespoons chopped fresh parsley
1-1/2 teaspoons Creole seasoning
1 teaspoon curry powder
1-1/2 cups mayonnaise
Cook and drain peas and corn.
Combine all ingredients, adjusting seasoning to taste. Adjust amount of mayonnaise for desired consistency.
10 oz tuna steak
Salt and Pepper
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon black sesame seeds
6 cloves garlic, finely chopped
2 teaspoons wasabi paste
1 teaspoon honey
1 teaspoon vegetable oil
2 large bunches broccoli rabe, stems discarded, leaves and florets
In a pot of boiling water, cook broccoli until crisp tender, 2 minutes, drain and squeeze out any excess moisture.
Heat a grill or grill pan. Coat tuna with oil and season with salt and pepper. Grill tuna, turning once 6 minutes or until done.
Transfer to a cutting board. Cut tuna in half, then thinly slice against the grain into 18 pieces, tent with foil.
In a bowl, combine honey, lemon juice and wasabi.
In a skillet, heat oil. Add garlic, and cook until softened, 3 min.minutes. Add broccoli and toss to heat through. Stir in wasabi dressing, season with salt.
Divide broccoli among 6 plates and arrange 3 tuna slices on each, sprinkle with sesame seeds, then serve.
Makes 6 servings.
1/2 cup canola oil
1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 (8 ounce) white fish fillets (such as scrod, pollack, snapper, haddock, halibut, and catfish), pin bones removed and each fillet cut crosswise into 6 pieces (by the fish monger, if possible)
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
10 sprigs cilantro
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
1 ripe but firm avocado
1 (12 ounce) jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter
Put the oil in a large heavy skillet over medium-high heat.
Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces over, and cook for 3 more minutes until golden brown. Drain on a paper towel-lined platter.
Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.
While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. (Or chop by hand). Add the mayonnaise and yogurt to the processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.
Halve the cabbage lengthwise and remove the core from each half. Place each half on a cutting surface, flat side down. Cut into thin shreds with a chef’s knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor). You should have about 4 cups. Put the cabbage in a small bowl.
Halve pit and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate.
Cut the lime into 4 wedges and put in a small dish.
Put the salsa in a small bowl with a slotted spoon (so you won’t get a lot of liquid in your tacos).
Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons of cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon or so of the onion-mayonnaise sauce, 1 tablespoon of the salsa, 2 avocado slices, and a squeeze of lime. Fold and eat.
Makes 12 tacos, 3 per person. Serves 4
1/2 cup mayonnaise
3 tablespoons chipotle pepper sandwich spread
1/2 cup lime juice
2 tablespoons oil
2 teaspoons honey
3/4 teaspoon salt
8 oz bag shredded cabbage
1 1/4 pounds fish fillets
1/4 of a jicama
5 oz pkg arugula
10 corn tortillas, warmed
In a bowl, whisk together mayo and 2 tablespoons chipotle spread.
In a second bowl, whisk lime juice, oil, honey and 1/4 teaspoon salt. Toss cabbage with 3 tablespoons lime dressing and 1/8 teaspoon salt, set aside.
Whisk 3 tablespoons mayo chipotle mixture into lime dressing. Pour 1/4 cup of lime mixture into a plastic bag with remaining chipotle spread and fish.
Brush grill with oil. Add fish to grill. Grill fish 5 minutes. Flip over, grill until cooked through.
Peel jicama, shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 teaspoon salt.
Break fish apart, sprinkle with remaining salt.
Spread remaining mayo chipotle mixture onto tortillas. Top with fish and cabbage. Serve with arugula jicama salad.
Makes 5 servings.
1/4 cup mayonnaise
1 clove garlic, chopped
Grated zest and juice of 2 limes
1 tablespoon chopped dill
1 tablespoon chopped parsley
4 slices bacon
3/4 pound skinless salmon fillet
1 onion, sliced
Salt and Pepper
2 tablespoons oil
6 slices bread, toasted
4 leaves lettuce
2 tomatoes, sliced
1 avocado, pitted, sliced
Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a bowl, refrigerate.
Cook bacon in a skillet until crisp. Break slices in half.
Heat a grill. Slice salmon into 4 thin pieces. Season salmon and onion slices with salt and pepper, rub with oil. Sprinkle with zest and juice of remaining lime. Grill onion until tender and charred. Grill salmon until marked and cooked through.
Lay out 2 slices of toasted bread, top with some of the herbed mayo, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering. Spread remaining 2 bread slices with herbed mayo, place on top of sandwiches. Secure each sandwich with 4 toothpicks, cut into quarters, then serve
Makes 2 servings.
2 (6 ounce) cans tuna, rinsed, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon low-salt soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.
Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes.
Serve sauce with fish.
4 servings (serving size: 1 fillet and about 1 tablespoon sauce)