Something Fishy

Cleaning out old files, I came upon these fish recipes, some of which were popular in my catering days. They seem just right for now when vegetables are in transition from roots to shoots. Many feature vegetables available right now, including fresh peas. Some are for upcoming salad days. So visit your local fishmonger and enjoy these results throughout the warmer season. They're very simple and quick so you have more time to get outside.

Asian flavored Broccoli Mussel Salad

This nutritious meal in a bowl will green up your table and tickle your taste buds. Plus broccoli is of the moment. Combining it with mussels seems to be unique.
serves 4
1 lb broccolini (baby broccoli), chopped into bite sized pieces
4 lbs mussels, steamed and shucked
1" fresh ginger, peeled and grated or minced
4 scallions, finely shopped
1 tbsp oyster sauce
1 1/2 tsp light soy sauce (as opposed to the dark, heavy)
2 tbsp rice vinegar
2 tbsp sesame oil
3-4 drops hot Chinese oil or a pinch of crushed red pepper flakes



1-2 tbsp toasted sesame seeds

Steam the broccoli 2 min to slightly soften. Reresh under cold water, drain well. In a large serving bowl or high sided plate, combine the broccoli, cooked mussels, ginger and scallions.

Make the dressing:
In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and hot oil or pepper flakes. When ready to serve, pour over the salad and sprinkle sesame seeds all over the top.

Scallop, Bacon and Spinach Salad

not my photo so the bright red roasted pepper is missing

Another chance to green up and start the salad days. This has a very refreshing raspberry dressing.

serves 41 lb fresh scallops, poached with 2 lg garlic cloves**
6 strips bacon, cooked to a crisp and crumbled
8 Kalamata olives, pitted
6-8 oz spinach leaves, chopped (you don't have to be exact)
1/2 c fennel bulb, diced (about 1/2 sm bulb)
1 whole roasted red pepper, thinly sliced
1/4 c pine nuts, toasted 
3 tbsp fresh dill, chopped
Freshly ground black pepper to your taste
 Salt (be careful if the bacon is salty)
for the dressing  
1 1/2 tbsp raspberry vinegar
2 tbsp fresh lime juice
1/2 c olive oil
pinch salt

**If you prefer a sharper taste, brown these in olive oil 3-5 minutes after poaching, turning constantly so they don't just brown on one side.  
Combine all the salad ingredients in a serving bowl. Season with salt and pepper to your taste. Refrigerate if not serving immediately.

Whisk together the dressing ingredients.
Pour over the salad when ready to serve.

Shrimp Paté

This unusual flavor combination was very popular when i catered. The curry powder gives it tawny coloring, accented by the bright parsley green.   

1/2 lb cooked shrimp/prawns
1/4c blanched almonds, chopped and toasted
1 tbsp candied ginger, grated
1/2 tsp curry powder
1 lg garlic clove, mashed 
1 tbsp fresh lemon juice
2 tbsp flat leaf parsley, finely chopped
2 tbsp melted unsalted butter
4 lg Kalamata olives, pitted and chopped
Sea salt and freshly ground black pepper to your taste
1 baguette
Carefully cut 1/4" off the entire top of the baguette and save this to put back later.Pull out as much of the bread inside as you dare, leaving a shell 1/2" thick to stuff.
Combine all ingredients above with the bread pulled out of the loaf in a food processor or blender into a smooth paste. Stuff this back into the bread evenly. Level the top and put the 1/4" top back on, pressing down to secure it. Wrap the stuffed loaf in Saran or cling wrap and refrigerate at least 1 hour for the paté to harden. 
To serve: bring to room temperature. Make 1/2" or less slices and lay on a plate to serve. Garnish the plate with pickled cucumbers or dilly beans.

Sicilian Braised Fish
Lovin' from the oven with fresh spring peas. Nutritious, delicious, a recipe to treasure for the months to come. You can even change the featured fish because this works with swordfish, tuna, halibut, or any thick firm flesh fish you can find. Fresh of course. 
serves 4

2 lbs thick firm flesh fish like swordfish, tuna, etc.in four fillets
2 tbsp unbleached white flour
4-5 tbsp olive oil (enough to coat the bottom of your pan) 
1 tbsp flat leaf parsley, finely chopped
1 lg garlic clove, smashed and minced
pinch of crushed red pepper flakes 
1/2 c white wine vinegar (or rice vinegar)
4 med/lg tomatoes, peeled, seeded and coarsely chopped (11 oz from can or box is okay)\
2 lbs fresh green peas in pods, shelled into 1 c peas 
Sea salt and freshly ground black pepper
Roll the fish in the flour to lightly coat. In an enameled lidded casserole, heat the olive oil (enough to coat the bottom) over med heat. Add the floured fish fillets and brown on both sides. When you turn them, toss in the parsley and garlic. Once both sides are browned, add wine vinegar and cook over low heat until it's just about evaporated. Add the tomatoes and pinch of chili flakes, bring to a low boil, reduce heat and cook 5 min. Add the peas with salt and pepper to your taste. Cover the casserole and cook on low 30 minutes. Serve with crusty bread to soak up the sauce.
 
South Indian style Fish Braised in Coconut Milk
So here's a variation on the above recipe for a more summery feel. The list of ingredients is long but it's mostly spices. The recipe is a snap. It works for any firm flesh fish: swordfish, halibut, mahi mahi, even salmon.
serves 4

4 fish fillets 4-5 oz each 
1 1/2 tbsp canola, corn, sunflower oil
marinade1 tsp ground cumin 
1 tsp fenugreek seeds
1/2 tsp ground cayenne pepper
1/4 tsp ground turmeric
2 tsp ground coriander seed
2 tbsp wine vinegar

Sauce
1 1/2 tbsp canola, corn or sunflower oil
1 lg yellow onion, thinly sliced into disks
4 garlic cloves, smashed and minced 
2" fresh ginger root, grated
2 c coconut milk (canned okay)
1 tsp salt (or less to your taste)
Chopped fresh cilantro leaves for garnish
Blend the marinade ingredients in a very shallow bowl or plate.]
Coat the fish fillets with it as best you can and let them rest in it 30 minutes at room temp. (If the weather is very hot, over 85º marinate in the refrigerator.)

In a large nonstick frying pan, heat 1 1/2 tbsp oil over medium heat. Add the fish and sear 2 min each side. Remove and put on a plate.

To make the sauce: heat the oil in the same pan. Add onion, garlic and ginger. Stir fry until the onion is lightly brown, 5-8 min. Add coconut milk and salt. Reduce heat to low. Add the fish and simmer until the fish is heated through and the sauce has thickened, maybe 5 min. Transfer to a serving platter. Spoon the sauce over the fish. Sprinkle with the cilantro leaves.
Serve with steamed rice and cucumber salad.
 
And finally, from southeast Asia, 
Scallop Satay

not my photo

Again, the list of ingredients is long but it is mostly spices. This is great summer picnic/party food. You can also do it with boned chicken breast cut into pieces. Stay away if anyone has a peanut allergy.

1 1/2 lbs fresh scallops, rinsed
Marinade 
2 tbsp sesame oil
2 tbsp corn oil
1/4 c tamari or light soy sauce
3 garlic cloves, smashed and minced
freshly ground black pepper
pinch of sea salt

Satay Peanut Sauce1 tbsp corn oil
2 tsp sesame oil
1 sm red onion, minced
4 lg garlic cloves, smashed and minced 
1" fresh ginger root, peeled and grated
1 tbsp rice wine vinegar or red wine vinegar in a pinch 
1 tbsp light brown sugar
1/3 c peanut butter (smooth or chunky)
1/2 tsp ground coriander
3 tbsp ketchup
3 tbsp tamari or soy sauce (not dark)
1 tbsp fresh lime juice
1/4 tsp hot sauce (whatever you like)
Bamboo skewers soaked in water 20-30 minutes.
Shredded red cabbage for serving glamour.

Combine the marinade ingredients in a large bowl. Add the scallops, stir to coat and put in the refrigerator 1-12 hours, which means overnight is fine.
 
Heat oven to 375º. 
In a small sauce pan, heat the sesame and corn oil over med/low heat. Stir in the onion, garlic and ginger. Sauté til onion is soft, 3-5 min. Add vinegar and sugar, stir to blend. Cook until sugar dissolves. Remove from heat and stir in the peanut butter, coriander, ketchup, tarami, lime juice and hot sauce. If you like a really smooth sauce, you can do this in a food processor.

Thread each marinated scallop onto a wet skewer and lay the skewers on a baking sheet. Bake 10 min at 375º or until the scallops are cooked through. They should be white. Lay on a platter with shredded red cabbage underneath for color and serve hot with the sauce nearby in a dipping bowl.