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Fish Fillet Provençal

3 shallots, finely chopped salt and pepper 
3 ripe tomatoes, peeled, seeded, and coarsely chopped 2-3 Tbl. chopped fresh parsley
1 garlic clove, finely chopped 1 lb. steelhead trout or other firm fish fillet
1 Tbl. chopped fresh basil good olive oil 

Preheat broiler. Sauté shallots in 4 Tbl. olive oil until soft. Add tomatoes, garlic, basil, salt, pepper, and parsley. Turn heat to low. Brush both sides of fillet with oil and place skin side up on a double thick piece of aluminum foil. Broiling time will be 10 minutes per inch of fish measured at the thickest point. Broil 8-10 inches below heat source for half the broiling time. Remove fillet from oven, turn over, spoon tomato mixture over, and continue broiling until done. Serve with saffron rice. Serves 2. This recipe can also be used for thinner fillets such as flounder. In this case, broil one side only, adding tomato mixture midway through the broiling time. Add diced vegetables such as green or yellow squash to the tomato mixture as an option. This recipe is slightly modified from one by James Beard. Serve this with a light red such as Pinot Noir or red Burgundy.

Fish Tacos

2 Tbl. vegetable oil  Salt and freshly ground pepper 
1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish, or cod, cut lengthwise into 1-inch strips 2 Tbl. unsalted butter
1 small onion, finely chopped 12 corn tortillas, preferably organic
2 garlic cloves, minced Mild salsa, lime wedges, shredded lettuce, diced avocado, tomato, and onion

In a large nonreactive skillet, warm the oil over moderately high heat. Add the fish and cook until whitened but still opaque in the center, about 2 minutes per side. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until the onion is wilted and the fish breaks into large flakes. Season with salt and pepper and set aside.  

In a medium skillet, melt 1/2 tsp. butter over moderately high heat. Add 1 tortilla and flip it to coat with butter. Cook the tortilla until blistered and lightly toasted, 1 minute per side. Repeat with the remaining butter and tortillas; wrap the tortillas in foil and place in a warm oven.  

Gently reheat the fish mixture. Transfer it to a serving dish. Put accompaniments in small bowls, and let guests assemble their own tacos. Serve with yellow rice with black beans. Serves 4. Serve with a light, clean, dry white such as a good Pinot Grigio.

Seared Halibut with Spring Herb Vinaigrette & Greens

1 1/4 lb. Halibut filet, skin removed, cut into 4 equal pieces, and seasoned lightly with salt and pepper 1/4 cup red wine vinegar
1 Tbl. chives, chopped 1 Tbl. sherry vinegar
1 Tbl. tarragon, chopped 1 Tbl. Dijon mustard
1 Tbl. chervil or Italian parsley, chopped 1/2 cup plus 2 Tbl. olive oil
1 Tbl. shallot, chopped 1/2 lb. mixed salad greens

Combine herbs, shallot, vinegars, and Dijon mustard. Whisk in the olive oil slowly by pouring it in a thin stream. Reserve about 2 Tbsp. of this dressing for the salad greens. Place the remainder in a small sauce pan, and set aside.

Heat the 2 Tbsp. of olive oil in a large non-stick sauté pan. Sear the halibut filets until nicely browned, turn them over, lower the heat to medium, and finish cooking them for another 5 minutes. Gently heat the remaining vinaigrette in the sauce pan, until warm. Remove from heat.

Dress the salad greens with the reserved vinaigrette, place a small amount of greens on each plate. Place a piece of halibut on each plate next to the greens and top with warm vinaigrette. Serves 4. Serve with a medium-bodied, unoaked, dry white wine such as a Pinot Blanc, a top Soave, a top Pinot Grigio/Pinot Gris, or a Sauvignon Blanc.

Pan Stew of Shellfish and Tomatoes

2 Tbl. extra virgin olive oil 3 large, ripe yellow or red tomatoes, peeled & cut into mussel-sized chunks
1-1/2 Tbl. sliced garlic 1 Tbl. finely chopped fresh basil
1-1/2 pounds mussels, scrubbed and debearded 1-1/2 tsp. finely chopped fresh tarragon
1 cup dry white wine 1-1/2 tsp. finely chopped fresh flat-leaf parsley
Gray salt and ground black pepper 2 Tbl. unsalted butter (optional)

Heat the oil in a large sautée pan over medium-high heat until hot. Add the garlic and sautée briefly until light brown. Add the mussels and wine. Season with salt and pepper. Stir, then cover and cook until the mussels begin to open, about 2 minutes. As they open, transfer them with a slotted spoon to a plate. Discard any that do not open. Cook the juices over medium-high heat until reduced by half. Add the tomatoes, and cook quickly until they just begin to color the juice, about 30 seconds. Do not overcook. Add the herbs and the butter. When the butter has melted, return the mussels to the pan with any juices accumulated on the plate. Stir and toss just to reheat. Serve immediately. Serves 4 as a first course, 2 as a main course. Serve with a crisp, unoaked white wine such as Grüner Veltliner, Macon, Albariño, or Sauvignon Blanc.

Embarrassingly Easy Shrimp Kabobs

1 1/2 lb. uncooked large shrimp, shelled and deveined 8-10 oz. button mushrooms, cleaned and trimmed
2 red bell peppers, cut into chunks  1/4 cup Italian salad dressing

On each of eight metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space between each ingredient. Brush kabobs with salad dressing and grill or broil 4-6 inches from heat for 2-3 minutes. Turning the kabobs, brush again with salad dressing, and grill for another 2-3 minutes. Serve with rice and a salad. Serve with a crisp Italian white wine. Serves 4

Sole with Rosemary and Parsley  

2 + lb. sole or turbot 1 1/2 Tbl. chopped fresh parsley
3 Tbl. good olive oil  1 Tbl. chopped fresh rosemary or 1/2 Tbl. dried
1 1/2 Tbl. fresh lemon juice salt and pepper to taste
3 Tbl. good, unoaked, flavorful white wine  

This simple preparation is absolutely delicious! Do not substitute anything, and do not skimp on the quality of the oil or the wine. Heat the oven to 350 degrees. Place the fish in a baking dish so the fillets fit snugly. Prepare a mixture of the olive oil, lemon juice, wine, parsley, and rosemary. Mix the ingredients and pour over the fish. Sprinkle with salt and pepper. Bake for 25 minutes or until the fish barely begins to flake. Serves 4. Serve it with a good Albariño, Sauvignon Blanc, or a light Pinot Noir or red Burgundy.

Shrimp and Mango Salad

3/4 -1 lb. cooked shrimp 4 Tbl. olive oil
1 large ripe mango, deseeded, peeled, and cubed 1 Tbl. water
1/4 cup sliced green onions 1-2 Tbl. brown sugar
1 Tbl. fish sauce or oyster sauce 1-2 tsp. minced jalapeño pepper
2 Tbl. soy or tamari sauce  4 cups arugula, spinach, or a mix
Juice of 1 large lime 4 small ripe tomatoes, cut into wedges

Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy or tamari, lime juice, oil, brown sugar, and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 15-20 minutes. Pour over greens and garnish with tomatoes. Serves 4 as a first course or 2 with bread as a light supper. Great with a Prosecco or a lively white such as Grüner Veltliner, Vinho Verdhe, or Vermentino.

Thai Shrimp Noodle Salad

1 lb. medium to jumbo shrimp 1/2 C thinly sliced purple cabbage
3 oz vermicelli glass or rice noodles SALAD DRESSING:
1 C fresh papaya, cut into thin sticks 2 Tbl. fish sauce
3 scallions, cut into thin sticks 2 Tbl. fresh lime juice
1 medium cucumber, cut into thin sticks  1 Tbl. brown sugar
1 C fresh cilantro, lightly chopped 2 tsp. chili sauce
up to 1 fresh red chili, seeded & minced 1-2 Tbl. olive oil
1/2 C fresh basil, lightly chopped  

Bring a pot of water to the boil, then remove from heat. Submerge the noodles and allow to soak (soften). Meanwhile, bring a small pot of water to boil. Remove shells from shrimp and cook the shrimp 2-3 minutes until pink and plump. Drain, rinse with cold water, and place in a large mixing bowl. Check the noodles which should be soft but not soggy. Drain and rinse in cold water. With scissors cut into shorter lengths and add to the mixing bowl along with remaining non-dressing ingredients. Mix dressing ingredients in a cup until sugar dissolves, then pour over the salad. Toss well to combine. Serves 2 as a main entree or 4 as a side dish. Serve with a crisp, lively white wine such as a Grüner Veltliner, a Sancerre (or dry Sauvignon Blanc), or a Vermentino.

Portuguese Sea Bass

3 lb. sea bass fillets, 1" thick up to 1 tsp. oregano
1 tsp. salt 1 tsp. prepared yellow mustard
2 Tbl. flour 2 Tbl. dried parsley
2 medium onions, sliced 1 Tbl. fresh lemon juice
1/4 cup olive oil 1/4 cup dry white wine
/3 cup white wine vinegar 1 1/4 tsp ground coriander
3 cloves garlic, mashed or minced  

Sprinkle fish with salt and lightly dust with flour. Arrange in a shallow 8"x12" baking dish. Sauté onions in oil in a skillet until limp. Place over fish. Combine remaining ingredients and pour over fish. Bake uncovered at 350 for 45 minutes. Pollack or halibut may be used. Serves 6. Try it with a Portuguese white such as Quinta Cortezia Vinha Branca or a Spanish white.

Shrimp in White Wine Sauce - Spain

1 Tbl. butter 1 Tbl. butter
2/3 cup milk

1 1/2 lb. large shrimp, peeled (tail on)

2/3 cup fish stock or clam juice 1/4 lb. Serrano ham, chopped
1 tsp. Dijon mustard

fresh parsley
flour or corn flour  1/4 cup or more dry white wine
1 Tbl. olive oil  

Heat first four ingredients plus a little black pepper in a sauce pan. Add enough flour to thicken and bring to a boil. Simmer for a few minutes. Add salt judiciously if at all, especially if the stock or the ham are salty. Set aside. Heat oil and butter in a frying pan over high heat. Add shrimp, ham, and 1 Tbl. chopped parsley. Cook for two minutes. Add wine, stir, and bring to a boil. Reduce heat and cook another two minutes. Stir in sauce and heat through. Serve over rice with more parsley as a garnish. Serves 4. Serve with a Spanish white such as Castelo de Medina Sauvignon Blanc from Rueda.

Crab Cakes

1 garlic clove 2 tsp. tamari or soy sauce
1 medium onion, chopped

4 oz. brown rice flour
1 lb. + 2 oz. crab meat vegetable oil
3 tsp. Japanese wasabi or to taste

2 limes sliced for garnish
2 tsp. rice vinegar  

Place the garlic and onion into the bowl of a food processor and blend until finely chopped. Add the crab meat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste. In a large frying pan add enough oil to fill the pan to a depth of 1/4-inch. Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through. Drain the crab cakes on paper towel. Serves 4 as a main course, 12 as an appetizer, or 16 as an hors d’oevre. This is wonderful with a white Rhone or similar wine such as Domaine Lafage Côté Est.

 

 

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