Tag: Fish

The Greatest Fish Tacos!

September 30, 2012February 4, 2017

Hello all. Summer is tip-toeing out these days. And, while I’m sad that the warmth and long days are leaving, I must admit I’m excited to start wearing sweaters and scarves and boots – my fall uniform. The other nice thing about the very gradual transition this year – the temperature is slowly going from a high of 90 to a high of 72, and that’s great – is that it’s a gentle reminder to make all my favorite summer dishes I haven’t made yet.

These fish tacos are easily in my top 5 summer meals. They’re relatively easy and refreshing. I suppose they could be made year round, but to me they just seem to go with sunshine and shorts. I like to make some roasted corn for a side dish and wash it all down with a light summer ale.

Fish Tacos

Ingredients

Lime-Cumin-Dijon vinaigrette

2 Tbl fresh lime juice
2 tsp dijon mustard
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper
6 Tbl olive oil

Fish Tacos

2-2 1/2 cups roughly flaked cooked halibut (about 12 oz)
3 Tbl mayonnaise
1 scallion, white and light green parts only, minced
1/2 cup minced celery leaves and stalks
1/4 cup chopped green olives (optional… I don’t usually include these. Another option is to prep them and not add them to the mixture, but to serve as a garnish/possible topping)
1 cup arugula, roughly chopped (or other “peppery green”)
1 cup cilantro leaves, roughly chopped
6 small corn tortillas (the 4 inch ones)
other serving options: yogurt or sour cream, goat cheese, slices of avocado, and lime wedges

Instructions

To make the vinaigrette, put the lime juice, mustard, cumin, salt, and pepper in a small bowl. Whisk together, and while whisking, add the olive oil in a slow steady stream. Whisk until the dressing is well combined.

Now onto the filling. In a mixing bowl, combine the fish, 2 Tbl of the vinaigrette you just made, the mayonnaise, scallion, and celery and mix gently. You want to be sure to be gentle because you don’t want to break up the fish too much. If you’re using the olives, mix them in as well. In a separate bowl (I know, another bowl!) toss the arugula and cilantro with just enough of the vinaigrette so that it is lightly and evenly coated. Now the recipe leaves the fish and the greens separate, which you totally can, but for the sake of not having a thousand dishes on the table, I usually just lightly fold the greens in to the fish so it’s all one big mixture.

When you’re ready to eat, heat the tortillas however you’d like (the recipe recommends over a gas flame, but that sounds a little frightening to me, so I am a fan of a dry pan or, if need be, a microwave). Put the tortillas on plates, put on a layer of the fish and a layer of greens (if you’ve left them separate; if not, just heap it all on there). Then top your tacos with whatever garnishes you choose, and enjoy! Be sure there are napkins around, because there are juicy little buggers.

Fried Fish and Summer Corn Salad

June 25, 2012October 9, 2017

Jonah here. I haven’t posted recently, but I was proud of this dinner I made a few weeks back, so I had to get on this blog and tell you all about it!

Recently, it was a nice warm summer day and I wanted to make something summery. So I modified two recipes from Food52.com, a great site Annie introduced me to: Fried spiced fish and summer corn salad. You can find the recipes that this meal is based on here and here.

Fried Fish and Summer Corn Salad

Ingredients

Panko Fried Fish

4 fillets of fish (I used cod)
2 Tbl Chilli powder
1 Tbl Turmeric
1 tsp Black pepper
1/2 tsp. ground ginger
1 clove garlic, minced
1 tsp Lime juice
Salt to taste
Panko bread crumbs to coat
Oil for shallow frying

Summer Corn Salad

2 tablespoons olive oil
1 shallot, chopped
1/2 jalepeño pepper, diced
1 red pepper, diced
2 handfuls fresh green beans, cut into 1 inch pieces
2 ears fresh corn on the cob, kernals removed
1 handful fresh basil
2 tablespoons fresh lemon or lime juice
1 teaspoon maple syrup
1 teaspoon dijon mustard
3 tablespoons olive oil
sea salt, to taste

Instructions

Panko Fried Fish

Clean, cut and wash the fish. Prepare a thick paste with all remaining ingredients (besides the panko and oil) and apply it to the fish. Allow it to marinate while you prepare the corn salad, instructions below. When you’re ready to cook the fish, coat it with Panko, shallow fry in oil and remove to a paper towel-lined plate.

Summer Corn Salad

Heat olive oil in saute pan to hot, but not smoking. Add in shallots and peppers and a pinch of sea salt. Saute 2-3 mins over medium heat, until shallots start to get translucent. Add green beans and saute another 5-8 minutes, until everything is tender, but still has a crunch. Add corn kernels and saute 2-3 minutes. Take pan off of heat, tear basil into large pieces and stir to combine. Heat will wilt basil, but not over cook.

In a separate bowl, combine lemon juice, maple syrup, mustard and 3 tablespoons olive oil and a pinch of sea salt, mixing. Pour over corn and pepper mixture. Toss to coat all the veggies.

Put everything together in on a plate, and enjoy! Happy summer!

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Lemon Baked Cod

March 29, 2012February 2, 2017

The other day I went to the grocery store in search of something to make for dinner. There was this lovely cod fillet that looked especially appetizing, and, knowing there was a lemon in the fridge with which to dress it, I bought some. After looking at a few recipes online, I decided to make up my own little recipe for lemon baked cod. It was really light and delicious AND easy.

Lemon Baked Cod

Ingredients

1 lb of cod fillet (I actually used about 3/4 of a pound, but this rounds things out and you’ll have leftovers)
1/4 cup butter, melted
2 Tbl lemon juice
1/4 cup flour
1/2 tsp salt
a pinch of pepper
paprika

Instructions

Preheat your oven to 350 degrees. Cut the fish into serving sized pieces. In a small bowl, mix the butter and lemon juice. In another small bowl, combine the flour, salt, and pepper. Dip each piece of fish into the butter mixture to coat, and then into the flour mixture, turning to coat. After dipping, you can put the fish on a baking sheet or dish. Pour the rest of the butter/lemon mixture over the fish and sprinkle it with paprika. Bake for 25-30 minutes, or until the fish flakes easily with a fork. Enjoy! We served ours with couscous and spinach. Yum.

Soy Glazed Salmon and Asparagus with Miso

December 11, 2011January 31, 2017

The other day Jonah and I were feeling up to cooking a big fancy meal. I picked the menu: Soy Glazed Salmon, Eggplant with Miso, served with rice. We got to the store and they didn’t have eggplant though, so I picked up some asparagus instead. Not sure why. But it was the right decision. This salmon is so unbelievably easy. Boil some delicious stuff in a put, put it on a hunk of fish, cook it, put on more stuff, and then eat it. Oh my goodness.

While Jonah was making the salmon, I had to find a new recipe. Lucky for me, I types in “asparagus with miso” and I quickly found a delicious recipe on…Oprah.com. I adjusted ingredients based on what we had as well as some of the eggplant recipes I’d read.

This meal was honestly one of the easiest, most delicious meals I’ve had. I have a tendency when I cook fish to put too much sauce or whatever on it so that it doesn’t really tasted like fish anymore. This salmon still tasted like salmon, but with a little kick of salty and sweet, it was perfect. And the asparagus had little charred bits (which I love) and was a little sweet, a little spicy, and a little tart. They tasted delicious together too. I highly recommend cooking this meal when you want to impress but don’t want to do too much work.

Soy Glazed Salmon with Miso Asparagus

Ingredients

Soy Glazed Salmon

1 lb salmon
1/8 cup soy sauce
1/8 cup maple syrup

Miso Asparagus

1/8 cup miso paste
1-2 clove garlic , minced
1 teaspoon minced fresh ginger (I didn’t have fresh ginger, so I used about half a teaspoon of powdered ginger, I’m sure more than that would be good too)
2 teaspoons fresh lime juice
1 pinch red pepper flakes
1/2 tablespoon sugar (to make it caramelize a little bit)
1 tablespoon mirin
3/4 pounds asparagus , bottoms trimmed
1/2 tablespoon olive oil
Pinch of salt

Instructions

Soy Glazed Salmon

Preheat oven to 450 degrees. The recipe (from the Gourmet Today cookbook which we got on sale at Powell’s for $15) says to line a broiler pan with foil and then oil the broiler rack. We don’t have those things, so we just used an oiled pyrex baking dish, which worked just fine.

Bring the soy sauce and maple syrup to a boil in a small saucepan over medium heat, uncovered, and boil until it reduces to a little more than half (of what you originally had). Put salmon skin-side-down in the dish or on the pan or whatever and pat dry. Set some of the glaze aside for later, and brush the salmon generously with the remaining glaze. Let stand for 5 minutes, then brush again with glaze. Roast the salmon for 10 minutes in the oven. Turn on broiler, brush salmon with glaze again and broil close to the heat (think 6 inches or so, no need to be terribly exact) until cooked through, 3-5 minutes. Once you take the salmon out of the oven, you can brush on the remaining glaze.

Miso Asparagus

Preheat broiler. In a small bowl, combine all ingredients EXCEPT asparagus, olive oil, and salt. Stir well and set aside. On a baking sheet, toss asparagus with olive oil and salt. Cook close to heat (about 6 inches) for about 3 minutes (if you like softer asparagus, like me, cook for 4 minutes), then remove from oven. Spread miso mixture over the asparagus and place back under broiler for 3-5 minutes.