Fish

Lemon Sole with Avocado and Lime

Lemon+Soul+with+Avocado.jpg

Makes 2 servings. 

This is a flavorful, attractive and nutritious dish which I like to serve with broccoli rice. Grey sole lends itself to this dish as well.

INGREDIENTS:

  • 1 tablespoon unsalted butter, melted

  • ¼ of a small avocado

  • 1 garlic clove

  • Kosher salt

  • Zest of 1 lime

  • 2 tablespoons lime juice

  • 1/3 cup loosely packed flat leaf parsley, coarsely chopped

  • 1/3 cup cilantro leaves

  • 2 skinless lemon sole fillets, about 6 ounces each

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 500F.

  2. Grease a ceramic, glass or an enameled lined ovenproof dish with some of the melted butter.  

  3. Place the rest of the butter in a small dish, add the avocado and mash to a paste. Finely chop the garlic, sprinkle with ¼ teaspoon of salt and mash to a paste. Add to the avocado along with lime zest, lime juice, parsley and cilantro. Season to taste with salt and pepper. 

  4. Pat dry the fillets with paper towel, place on a piece of wax paper and season on both sides with salt and pepper . 

  5. Spread the avocado puree on the darker side of the fillet. Tuck the thinner end under towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.”

  6. Place the packets in the dish with the folded side on the bottom and cover the dish with heavy foil (the entire dish can be prepared several hours in advance up to this point and refrigerated). Before baking, bring to room temperature.  

  7. Bake in the oven for 13 minutes, or until the inside of the fish has turned opaque (the fish will continue cooking when it is outside of the oven). 

  8. To serve, spoon some of the accumulated juices over each fillet.

Dorade in a Coconut Tomato Sauce

Dorade in a Coconut Tomato Sauce.jpg

Makes 4 servings.                                                                                                  

Dorade is a tender, delicate white fish, quite similar to red snapper or branzino. The sauce has a bit of a kick, and the cilantro gives it a beautiful appearance. The fish is prepared earlier in the day and the sauce can be made at the same time. Pair it with any rice.   

INGREDIENTS FOR FISH:

  • 4 skinless Dorade filets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • ½ teaspoon curry powder

  • 3 tablespoons lime juice

INGREDIENTS FOR SAUCE:

  • 3 tablespoons extra-virgin olive oil

  • 3 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • ¾ cup unsweetened coconut milk

  • ½ cup chopped tomatoes (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves, for garnish

PREPARATION:

  1. Pat the filets dry with a paper towel and lightly season both sides with salt and pepper. In a small bowl, combine the curry powder with the lime juice and spread it over the fish.  

  2. Place the fish in a zip-top plastic bag. Seal the bag and refrigerate for at least two hours. 

  3. Before cooking bring the fish back to room temperature. 

  4. Preheat the oven to 450 F. 

  5. Heat the olive oil in a small saucepan. Add the shallots and garlic, and sauté, covered, over low heat until soft, about 5 minutes.  Add the coconut milk and chopped tomatoes. Bring to a boil, lower the heat and cook uncovered, for about 5 minutes to thicken the sauce. Season to taste with salt and pepper.

  6.  Spoon some of the sauce into a nonreactive baking pan large enough to hold the fish in one layer.

  7.  Place the fish on top and spoon the rest of the sauce over the fish. Bake for about 8 minutes, or until the fish has just turned opaque. If not completely cooked, cover it with foil for a minute and it will continue cooking.

.NOTE:

I use the Pomi brand chopped tomatoes from 100% fresh Italian tomatoes, which come in a carton. Leftover tomatoes can be refrigerated and even frozen.

 
 

Snapper with Olive Topping

Snapper with Olive Topping.jpg

Makes 4 servings.

This main course fish dish is simple, easy and tasty.

INGREDIENTS:

  • 4 skinless snapper fillets, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons lime juice

TOPPING:

  • 4 sundried tomato halves packed in oil, cut into thin strips

  • ¾ cup mixed pitted olives, cut into small pieces

PREPARATION:

  1. Preheat the broiler.

  2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

  3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

  4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

  5. Keep the TOPPING warm in a small skillet and scatter over the fish.

 
 

Glazed Salmon

Salmon April 2018.jpg

Makes 2 servings.

Add this dish to your repertoire of salmon recipes.  It’s quick, easy, flavorful and good at room temperature as well, making it so convenient to serve on Shabbat. 

INGREDIENTS:

  • 2 center cut skinless salmon fillets, 6 ounces each
  • Kosher salt
  • Freshly ground black pepper

MARINADE:

  • 1½ tablespoons low sodium soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, peeled coarsely chopped and crushed to a paste with 1 tablespoon light brown sugar.
  • 1 teaspoon grated ginger

PREPARATION:

  1. Pat the fish dry with paper towels.
  2. Place the salmon in a nonreactive dish. Season with salt and pepper.
  3. Combine the marinade ingredients and coat the fish. Cover with cling wrap and refrigerate for a couple of hours.
  4. Preheat the broiler.
  5. Bring the fish back to room temperature.  
  6. Form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out and place on a cookie sheet.
  7. Place the fish with the marinade in the basket and broil close to the heat source (without turning) for about 7 minutes or until the inside has just turned opaque. If in doubt whether the fish is cooked sufficiently to your taste, take it out and cover it with foil, for 1 minute. The fish will continue cooking.
  8. Serve with accumulated juices, if you like.
 
 

Fish in a Coconut-Curry Broth

Fish in Coconut.jpg

Makes 4 servings.

I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.

INGREDIENTS:

  • 13.5-ounce can coconut milk
  • 1 cup vegetable broth
  • 2 medium carrots, peeled quartered, coarsely chopped (See Note)
  • 2 medium shallots, quartered, coarsely chopped
  • 4 garlic cloves, quartered coarsely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • ¼ teaspoon crushed red pepper
  • 1½ pounds halibut, or other firm whitefish
  • 1 teaspoon Kosher salt, approx
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx.

PREPARATION:

Rice:

  1. In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.  
  2. Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.  

Fish:

  1. Pat the fish dry with paper towels.
  2. Cut into 1-inch squares and place in a bowl.
  3. Season with salt and pepper.  
  4. Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.
  5. Season to taste with lime juice, salt and pepper.

Note:

I chop all the vegetables in a food processor. Be sure to quarter them first.  

 
 

Brook Trout with Almonds

Fish.jpg

Makes 2 servings.

Trout is not a popular fish. I recently discovered it and I like its sweet taste and non-oily texture. They are very small, generally 1 pounders. I, therefore, suggest one fish per person. After filleting it renders about 6 ounces.

I like to serve it on a bed of stir-fry spinach

INGREDIENTS:

  • Two, 1 pound trout
  • 1½ tablespoons unsalted butter
  • 2 tablespoons lemon juice, approx
  • 2 tablespoon toasted blanched almonds, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Have the fishmonger fillet the fish and leave the skin on.
  2. Rinse the fish and dry very well with paper towels.
  3. Melt the butter in a large non-stick skillet and sauté the fish skin side down over high heat for 3 minutes.
  4. Season with salt and pepper.
  5. Flip the fish over with a spatula, season with lemon juice and scatter the almonds. 
  6. Shut off the heat.
  7. I like to serve this fish skin side up with the accumulated pan juices.
 
 

Dukkah Crusted Salmon with Greens

Makes 4 servings.

Dukkah and Amaranth are a new spice and grain I recently discovered.  Dukkah is a blend of nuts, seeds and herbs.  Amaranth is similar to quinoa. It is gluten free, high in protein, fiber and minerals. I like the flavor and the crunchy texture.

I serve this dish, at room temperature, as a salad with slices of cucumber and radish on the side. Sometimes I divide the fillets into 2 pieces just for the look.

Please do not be deterred by all the information. The recipe is quite simple. The dressing can be used on other salads, and if you read the recipe carefully before you begin, you will realize that it is simple.

INGREDIENTS:

  • 4 ounces baby kale, stems discarded or other greens, placed into a bowl and refrigerate, uncovered, until ready to use (See Note).
  • Radishes, sliced
  • Cucumber, sliced

DRESSING FOR GREENS:

  • 1 small jalapeno (See Note)
  • 1 clove garlic
  • 1 teaspoon kosher salt.
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice.
  • Freshly ground black pepper

PREPARATION OF DRESSING:

  1. Cut the jalapeno in half horizontally discard the seeds and slice very thinly.
  2. Coarsely chop the garlic on a cutting board. Sprinkle with kosher salt and using the blade of a knife, crush the garlic into a paste.
  3. Whisk all the ingredients and set aside.

COATING FOR THE FISH:

  • ¾ cup Amaranth, popped (See Note)
  • 2 tablespoons Dukkah
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large egg whites, whisked
  • 4 skinless center cut wild salmon fillets, about 6 ounces each
  • 3-4 tablespoons extra-virgin olive oil.

PREPARATION OF FISH:

  1. Combine very well the coating ingredients in a zip lock baggie (dukkah is quite salty, so it is important to combine it well) and spread it on wax paper.
  2. Heat the oil over high heat in a large non-stick skillet.
  3. Pat fillets dry, dip in the egg white and then press well into the coating.  
  4. Sauté the salmon on high/medium heat for about 2 minutes on each side, or to your taste. I like mine medium rare. Remove fish to a platter lined with paper towel to stop the cooking and to absorb the oil.

To SERVE:

Toss the kale or the greens with the dressing. Place on individual plates, top with the fish and place radishes and cucumbers on the side.

NOTES:

It is best to refrigerate greens uncovered until they are ready to be dressed.

When seeding jalapeno peppers, I advise wearing plastic gloves to avoid irritating your skin or your eyes.

Amaranth is a whole grain which requires popping.  That can be made at any time and stored to have on hand.

DIRECTIONS FOR POPPING AMARaNTH:

  1. Heat a small/medium non-stick skillet over high heat. Test if skillet is hot enough by adding a drop of water. Once hot, sprinkle a thin layer of amaranth on the skillet and keep on shaking it back and forth. The amaranth will begin to pop, so it is best to cover it.
  2. Adjust the heat so that the amaranth does not burn. It will get light brown.  
  3. Empty into a bowl as you do the next batch.  
 
 

Red Snapper in Tomato Olive Sauce

Makes 4 servings.                                  

This red snapper dish is flavorful, easy to prepare and easy to serve-from oven to table.  The sauce can be prepared before the dish is assembled and cooked. 

INGREDIENTS:

  • 4 ripe plum tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 6 halves of sun dried tomatoes packed in oil, cut into thin strips
  • 12 Kalamata olives, pitted, cut into quarters
  • 1 tablespoon capers
  • ½ cup loosely packed flat leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 4 skinless red snapper fillets, about 6 ounces each

PREPARATION:

  1. Drop the tomatoes into boiling water, bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise, squeeze gently to remove the seeds (some will remain), and chop coarsely.
  2. Heat 2 tablespoons olive oil in a small saucepan. Add the shallots and garlic and sauté, over low heat, covered until soft, about 5 minutes. Add tomatoes, sun dried tomatoes, olives and capers. Bring to a boil, reduce the heat, cover and simmer for 5 minutes. Add parsley and season to taste with salt and pepper. Cool.
  3. Preheat the oven to 450F
  4. Pat fish dry with paper towel and lightly season on both sides with salt and pepper.
  5. Grease, a glass or enameled lined baking dish large enough to fit the fillets in a single layer with the remaining tablespoon of olive oil. Place the fillets (what would have been skin side down) in the dish.
  6. Spoon the sauce over the fish, cover the dish tightly with heavy foil, and bake in the center of the oven for 14 minutes, or until the inside of the fish is just cooked through, the fish will still continue cooking when out ofthe oven.
 
 

Broiled Arctic Char

Makes 2 servings.

Arctic char has a delicate texture, a mild flavor and it is a nice substitute for salmon.

You can serve it with any vegetable, but I like to pair it with stir fried sliced baby bok choy and edamame. 

INGREDIENTS:

  • 2 center cut Arctic char fillets, about 6 ounces each

MARINADE

  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Pat the fillets dry with paper towels and place in a non–reactive dish.
  2. Combine marinade ingredients. Pour over the fish and coat well. Cover with cling wrap, and refrigerate for a couple of hours, turning once.
  3. Bring fish back to room temperature.
  4. Preheat the broiler.
  5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the fish skin side up, pour over the marinade and broil 6 inches from the heat source for about 7 minutes.
  6. The fish will turn opaque and will continue cooking after it is removed from the heat.
  7. Serve the fish with the accumulated juices.

NOTE:

I recommend not broiling the fish very close to the heat source because the honey may char the top.

 
 

Wild Salmon with Gazpacho Sauce

Makes 6 servings.       

Wild salmon has a very short season from late spring until autumn. I love this dish which is really easy to prepare even though it appears complicated. You can adjust how rare or cooked you like the fish by adjusting the searing time. The piquant sauce enhances the flavor and gives the dish a tasty and pretty look. Both the fish and the sauce can be prepared ahead of time.

INGREDIENTS 

  • 2¼ pounds center cut wild salmon fillet, skinned with no brown spots showing
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil

PREPARATION

  1. Pat salmon dry with paper towels and season lightly with salt and pepper.
  2. Cut the fish to into 4x2 inch pieces, or any other shape that you prefer.
  3. Wrap each piece in foil and fold the ends.
  4. Heat the oil until smoking in a very heavy-iron skillet large enough to fit the fish. Place the salmon in the skillet and sauté over high heat, turning the fish with tongs for 1 minute on one side and 1 minute on the other side (the salmon will be seared on the outside and rare in the center). If you like it more well done, sauté it longer.
  5. Remove with tongs to a plate and open the foil packets, which stops it from further cooking.  Let cool before removing the foil. I like this method of wrapping the fish with foil and sautéing it because you have more control of how the fish will look. And there is virtually no clean up.

INGREDIENTS FOR GAZPACHO SAUCE

  • 1/3 cup homemade mayonnaise (Recipe follows)
  • 3 tablespoons lime juice, approx
  • 3 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 3 plum tomatoes, rinsed, cored, cut into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • ¼ teaspoon cayenne pepper

INGREDIENTS FOR GARNISH

  • 1 English cucumber, rinsed, dried, ends discarded, diced.
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • Snipped chives with scissors

TO MAKE THE SAUCE

  1. Place mayonnaise, lime juice, cucumbers, tomatoes salt, pepper and cayenne into a Vitamix. Process until very smooth. Season to taste; the sauce should be spicy.
  2. (Without a Vitamix you can puree the sauce in a blender, but you will have to strain it.)

GARNISH

Season the cucumbers with rice vinegar, salt and pepper. Set aside.           

TO SERVE

Spoon the sauce in center of individual plates, place the fish on top.  Garnish with the diced cucumbers and chives. 

INGREDIENTS FOR MAYONAISE

  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar

PREPARATION

  1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Remove the plastic knob from the cover of the blender.
  3. Place the egg, mustard and salt in the blender. Turn on the blender and after a second, add the vinegar. Pour the oil in a very low stream. As the mixture begins to thicken, add the oil more quickly.
  4. One word of advice:  keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate. 
 
 

Marinated Spanish Mackerel

Makes 6 main course servings.

12 first course servings.

Spanish mackerel is only available in the summer, and I created this easy to make dish which I refrigerate for at least 2 days to allow for the flavors to blend. 

INGREDIENTS

  • 6 Spanish mackerel fillets, about 5 ounces each
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

MARINADE

  • 4 tablespoons extra-virgin olive oil
  • 3 shallots, peeled, very thinly sliced (See Note)
  • 3 leeks including some green part, very thinly sliced, rinsed
  • 3 garlic clove, very thinly sliced
  • 1 orange bell pepper, rinsed, cored, seeded, cut in half and very thinly sliced
  • ½ cup tightly packed flat leaf parsley, coarsely chopped
  • 2 tablespoons capers
  • ¼ cup lime juice approx
  • 2 tablespoons light balsamic vinegar, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Heat the olive oil in a medium saucepan. Add the shallots, leeks, garlic and pepper. Cover and sweat the vegetables, over low heat, until they are very soft, about 30 minutes, stirring from time to time.  Cool. Add parsley, capers, lime juice and vinegar.  Season well, the marinade should be piquant.
  2. Preheat the broiler. 
  3. Rinse the fillets, pat dry with paper towels and cut on a diagonal into half.  
  4. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a large shallow basket with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiling pan. Grease the foil with olive oil. Place the fillets in the basket, skin side up, and season lightly with salt and pepper on both sides.
  5. Broil very close to the heat source for 5-6 minutes (without turning), or until the inside is opaque.
  6. While the fish is still hot, remove, and discard the skin. Season again where the skin was.
  7. Place the fish in a non-reactive dish and spoon the marinade over. Refrigerate for at least 2 days, but be sure to serve it at room temperature. 

NOTE:

I like to slice all the vegetables on the mandolin.

 
 

Baked Lemon Sole

Makes 2 servings.  

I like the combination of this light fish paired with a touch of spice.  The filling can be made any time and the fish can be assembled and refrigerated at any time as well, just be sure to bring it back to room temperature before cooking. A mini food processor is helpful to chop such small amounts of vegetables.

INGREDIENTS

2 skinless lemon sole fillets, about 6 ounces each

FILLING

  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for greasing the pan
  • 1 garlic clove, cut into small pieces
  • 1 small jalapeno pepper seeded, cut into small pieces (See Note)
  • 2 scallions including green parts, cut into small pieces
  • ½ cup loosely packed cilantro leaves, plus some for garnish
  • 2 tablespoons lime juice
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 500F. 
  2. Grease an ovenproof dish.
  3. Place all the filling ingredients into a mini food processor and pulse to a medium fine consistency. 
  4. Pat the fillets dry with paper towels and place them on a piece of wax paper. Salt and pepper each side lightly.
  5. Spread the filling with a rubber spatula on the darker side of the fillet (where the skin was).
  6. Fold the thin part of the fillet to the center, and then fold the other side to form a rectangular package.
  7. Place the packages, folded side down in the dish.
  8. Cover the dish tightly with heavy foil. Bake for 13-15minutes, or until the fish has just turned opaque (the fish will continue cooking when it is out of the oven).   

 Serve garnished with cilantro leaves and the accumulated juices. 

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your eyes or your skin.            

 
 

Hake with Miso

Makes 4 servings. 

Hake is a deep sea member of the cod family. It is a mild fish with a white flaky texture and a more subtle flavor than cod. When cooked, it is firm and meaty. It takes robust flavors well, which is why I am preparing it with a strong marinade in this recipe.

INGREDIENTS

Marinade:

  • 2¼ tablespoons white miso (fermented soy-bean paste)
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 2 tablespoons sake
  • 4 skinless hake filets, about 6 ounces each

PREPARATION

  1. In a small dish, mix well the marinade ingredients.
  2. Pat fish dry with paper towels and place in a nonreactive dish. Coat with the marinade on all sides.
  3. Cover with cling wrap and refrigerate for a few hours, turning the fish once.
  4. Bring the fish back to room temperature.
  5. Preheat the broiler.
  6. Cover the whole broiling pan, which comes with most ovens, with heavy foil.
  7. Then I like to form a “shallow basket” with a piece of foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan. Place the fish in the basket and spoon the marinade over the fish.
  8. Broil the fillets as close as possible to the heat source for about 6 minutes, (without turning), until the top is brown and the inside of the fish has just turned opaque.

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right away and the fish will continue cooking. 

 
 

Broiled Branzino

Makes 2 servings.

Branzino, also known as European sea bass, is a delicate fish, which takes no time to prepare and to broil.  Any vegetable would complement this fish including broiled asparagus, sautéed spinach, or roasted Brussels sprouts.

INGREDIENTS

  • Extra virgin olive oil
  • 2 Branzino fillets with skin on, about 6 ounces each
  • 2 tablespoons lemon juice,
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon capers

PREPARATION

  1. Preheat the broiler.  Cover the whole broiler pan with foil.  Make a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan and grease it lightly with olive oil.
  2. Pat fish dry with paper towels.
  3. Place the fish in the basket, skin side up. Season with lemon juice, salt and pepper on both sides.  Place the butter and the capers on top.
  4. Broil the fillets as close as possible to the heat source for about 4 minutes.  Do not turn.  The top will be brown and the inside of the fish will be opaque.

To serve place the fish skin side up and drizzle with the accumulated juices.

 
 

Farfalle with Smoked Salmon and Vegetables

Makes 6 first course servings • Makes 4 main course servings

I serve this dish frequently because it is easy to prepare, versatile, nutritious and elegant. You can even make it several hours ahead of time. See note at the end of the recipe.


Ingredients

• ½ pound haricots verts
• ¼ pound sugar snap peas
• 4 scallions, including green part, finely chopped
• 1/2 cup loosely packed flat leaf parsley, finely chopped
• ½ cup pitted black olives, quartered
• ¼ pound smoked salmon cut into wide strips (2 by 1 inches)
• ½ pound imported farfalle, or any other small shaped pasta (I like to use DeCecco pasta).

Dressing

• 3 tablespoons extra virgin olive oil
• 4 tablespoons lime juice (approximately)
• 3 teaspoons Dijon mustard
• ½ teaspoon Kosher salt
• Freshly ground black pepper

Preparation

1. In a small bowl whisk together the dressing ingredients.

2. Trim and discard the stem end of the beans. Steam the beans for about 4 minutes, or until just tender. Place in a bowl and cool.

3. Pinch off both ends of the snow peas and pull off the string running along the sides. Steam the snow peas for about 4 minutes, or until just tender. Add to the beans and cool. When the vegetables have cooled, add the scallions, parsley, olives and smoked salmon. Set aside.

4. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the farfalle and stir. Boil briskly, uncovered for about 8 minutes, until the farfalle is al dente.

5. Drain well in a colander. Transfer the pasta to a large bowl to cool. Toss the pasta with ½ of the dressing, add the beans, sugar snaps, scallions, parsley, olives and salmon. Toss with the remaining dressing. Let rest for a minute and season well with salt and pepper.

Note

If you wish to prepare this dish ahead, I suggest that you cook the pasta and toss it with ½ of the dressing. Prepare all the other ingredients but combine it all a few hours before serving. It is easier to preserve the wonderful green color of the vegetables.

 
 

SEARED TUNA WITH TWO SAUCES

Makes 6 servings.

Tuna is surely one of America’s favorite fish, and it lends itself to many types of preparation, from sashimi to “tuna-fish” sandwiches. The dish that follows calls for the fish to be almost raw; it can be accompanied with one of the Asian-inspired sauces, Ginger or Piquant Asian, that follow.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.


ingredients

• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds (900 g) sashimi-quality tuna
• 1 tablespoon extra virgin olive oil
• Julienned daikon, sliced seeded cucumbers, and strong-tasting salad leaves like arugula or watercress, for garnish
• Ginger Sauce or Piquant Asia Sauce, to serve

Preparation

1. Combine salt and pepper in a small bowl.

2. Pat the tuna dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Sear the tuna on both sides, then remove from the heat and rub both sides with the salt-pepper mixture.

3. When cool, wrap the tuna tightly in wax paper, then in foil. Refrigerate it for at least 4 hours or overnight. This will make it firmer and thus easier to slice.

 

To serve

Cut the fish against the grain in thin slices, and serve accompanied by the sug­gested vegetables. Serve either of the sauces separately.

 

Ginger Sauce

Makes about 1/2 cup (125 ml)

  • 2 shallots, finely chopped
  • 3 tablespoons low-sodium soy sauce
  • 21/2 tablespoons rice vinegar
  • 2 teaspoons water
  • 1/2 teaspoon sugar
  • 1-inch (2.5 cm) piece of ginger, peeled and grated
  • 1 generous tablespoon olive oil
  • 1 generous tablespoon sesame oil
  • 1/2 teaspoon black pepper

Combine the ingredients well, and season to taste.

Piquant Asian Sauce

Makes about 1 cup (125 ml)

  • 1/4 cup (10 g) loosely packed cilantro leaves
  • 2 teaspoons wasabi powder
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon powdered mustard
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup (78 g) shelled soy beans (edamame), defrosted(see note)
  • 1/2 cup (125 ml) vegetable broth
  • Kosher salt
  • Freshly ground black pepper 

Place all the ingredients in a blender and purée until smooth. Strain through a medium-mesh strainer. Season to taste. 

Note

Frozen edamame, shelled and unshelled, are available in health-food stores and supermarkets.