Sammich Pr0n – Fish Filet

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Dinner Menu: Tuscan Cod and Bruschetta

Melted Bruscetta copyright

When I was in Ventura County, just north of Los Angeles, we went out to dinner to a cute little fish diner, right on the water. The fish was amazingly fresh and I realized how much I miss it when I’m not on either coast. With that in mind, I went looking for one of my fish recipes. This one popped up and I thought it sounded spring like, so that’s how we got here.

When picking fish, make sure it doesn’t smell fishy, just fresh and like clean water.  It should be firm to the touch and any liquid should be clear, not milky. It helps to know your butcher, they’ll usually direct you to the freshest fillets. You should plan on using it the day you purchase it. You can substitute any firm white fish in this recipe.

  1. Tuscan Cod
  2. Bruschetta
  3. Broccoli
  4. Grapes

Tuscan Cod

  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • ½ diced red pepper
  • 1 tsp crushed garlic
  • 1 tomato, chopped
  • ¼ tsp ground cumin
  • ¼ tsp crushed red chili pepper flakes
  • 4-6 oz cod fillets

skillet

Heat 1 tbsp oil in the skillet, over medium-high heat. Sauté onion and pepper for 2 minutes. Add tomatoes, garlic, cumin and crushed pepper, and sauté for 5 minutes. Remove from skillet and add remaining oil. Once heated, add fish fillets and cook 5 minutes, turn over, spoon sauce on top, cover and cook additional 5 minutes over medium heat. Fish should flake easily with a fork.

Bruschetta

  • 1 tbsp olive oil
  • 2 tsp crushed garlic
  • 1 French baguette, sliced in half, lengthwise
  • 3 roma tomatoes, sliced
  • ¼ cup fresh basil leaves
  • 8 oz grated mozzarella

baking sheet

Mix oil and garlic together. Lay baguette halves on baking sheet, cut side up and brush with oil mixture. Broil for 3-5 minutes until golden brown (watch carefully). Remove and top evenly with tomato slices, basil and mozzarella. Broil for 2 more minutes until cheese is melted. Slice and serve.

Shopping List:

  • 1 red onion
  • ½ red pepper
  • 1 tomato
  • 4-6 oz cod fillets
  • 1 French baguette
  • 3 roma tomatoes
  • 2 oz fresh basil leaves
  • 8 oz grated mozzarella
  • 1 bunch of grapes
  • 1 head of broccoli or 16 oz frozen

Also: cumin, garlic, red pepper flakes, olive oil,

Fish ‘n’ Chips

Had some cod left over from the other day, so I thawed it for this classic-with a twist.  Yup, actual homemade chips.

This is another time my dandy slicer gadget came in handy.  Made the slaw with it, too.  Deep frying these chips was a challenge in that too long in the hot oil they will get too brown (or burn), not long enough and they aren’t very crisp.  I set the thickness for 3mm for these because I wanted some body along with the crispy.  I test fried several slices before I was happy enough to go with the rest.  With the oil at 350+ it took several batches of 8-10 slices each to use up the 3 smallish yellow potatoes I used.  Keep the finished chips in a 200 oven-use a paper lined baking tray.

I Googled around to find a batter and this recipe came up and caught my eye, it worked really well and I can recommend it.

I have fun making tartar sauce, manage to get it a little different every time.  Started with mayo, and added some chopped capers, finely diced onion, sweet relish, lemon juice, chopped parsley, and chopped stuffed green olives.

The slaw was pretty straightforward:  Cabbage, red bell pepper, onions, and some grated carrots.  Dressing was rice wine and apple cider vinegars, a little peanut oil, salt and pepper.  Let the slaw and the tartar sauce age for an hour or more in the fridge for best results, of course you can use them right away if time presses.

Enjoy!

Mmm…fish with veggies and rice

This was the easiest part of an overall easy dinner.  Bake the fish in a 350 oven on a foil wrapped baking sheet after brushing melted dill butter on both sides.  Flip ’em over part way through, took less than ten minutes.

The risotto took the longest, you’ll want to start it first.  Butter and olive oil in a pan, add the rice and stir until it wants to brown, then pour in some white wine.  Cook and stir as it absorbs, then add chicken stock a bit at a time, stir, add more stock, add the mushrooms (these came out of a can).  Pretty soon you can cover and let the rice soak up the remaining stock, turn the heat way down or off.

The veggies were a tad more involved.  Start with olive oil in a large pan, the zest of a lemon, some diced onions and minced garlic and heat them until the aroma comes out, add the veggies and stir about, maybe add some more oil.  When they get good and hot add a half cup of chicken stock and cover, turn the heat down to medium.  In about five minutes or when they are done enough for you, remove the veggies to a serving dish and add some butter to the hot pan, stir in the juice of a lemon and some chopped fresh parsley.  When it is cooked down a bit pour the lemon butter over the veggies in the dish.

Enjoy!

Fish and Cats

Cooking fish with cats in the house takes on a whole new dimension.  At least in my house, it drives them wild.  There is all manner of misbehavior going on – and begging.  How un-cat like, how undignified.  My favorite way to serve fish is brushed lightly with oil and then broiled or grilled and served with lemon juice.  I like firm white fishes, cod, haddock and meaty fillets like swordfish and tuna. 

 

Here’s a nice light, quick recipe.  Serve with rice and a vegetable.

 

Fish in Lime Sauce

  • 4-6 oz fresh white fish
  • ¼ cup white wine (non-alcoholic ok)
  • ¼ cup chicken broth
  • 2 tbsp limejuice
  • 2 tsp cornstarch
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp ground coriander
  • salt & pepper
  • 1 tbsp olive oil
  • ½ red pepper, seeded and sliced
  • ½ green pepper, seeded and sliced

wok or skillet

 

Cut fish into large cubes. Mix together wine, broth, cornstarch, honey & spices, set aside.  Heat ½ oil in wok or skillet and sauté peppers 1 to 2 minutes, remove from wok.  Heat remaining oil, add fish and stir-fry 2 to 3 minutes until fish flakes easily.  Push fish to the sides of the wok, add sauce to middle, cook and stir until it bubbles and thickens. Return peppers to the wok, stir all ingredients together and cook for 1 minute.