This hearty stew uses traditional Indian flavors - coriander, cumin, mustard, turmeric, cayenne - to warm the palate, but lacks much of the intense heat of some Indian cuisine. This preparation is relatively delicate, and tastes best on the day it is prepared. Serve it over rice for a complete one-dish meal.
You will need:
1 1/4 lbs. white fish, such as halibut, cod, or rockfish, cut into 2″ cubes
2 medium russet potatoes, cut into the same size as the fish
vegetable oil
1/2 medium yellow onion, diced
1/4 tsp. turmeric
2 small serrano chilies, quartered length-wise
3-4 large cloves garlic, thinly sliced
1 inch fresh ginger, peeled and minced
1 cup water
salt
a 15-oz. can of coconut milk; I find that this is worth paying for - thinner, “low-fat,” or cheap varieties will provide cheap results
1 tsp. rice vinegar (apple cider vinegar will also work)
1. Heat a few tablespoons of oil in a soup pot over medium heat, and saute the onion until golden. Add the turmeric and stir to coat the onions.
2. Toss in the potatoes, chilies, garlic, and ginger, and stir until the potatoes are coated in the oil, around 2 or 3 minutes.
3. Add the water and 1/2 tsp. salt and bring the entire mixture to a boil. Cook around 10 minutes, or until the potatoes are tender.
4. Add the coconut milk, the fish cubes, and another 1/4 tsp. salt. Let the entire stew simmer, but don’t bring it to a full boil. Cook only until the fish is opaque and springy to the touch - about 5 minutes.
5. Stir in the vinegar and let the stew sit for a few minutes before serving.
Note - if you really want to reduce the heat of this dish, remove the serranos after the potatoes are cooked. However, pepper bellies may want to consider grinding an extra serrano and tossing it in as a paste to boost the heat. Be advised, however, that too much extra zing may overpower the delicate flavor of the fish. The vinegar in this dish creates a lovely balance with the curry flavors that you won’t want to miss.
On January 3, 1959, “Seward’s Folly” was transformed from an expanse of land known for its native human cultures, rich mineral and natural resources, and spectacular wild beauty into the 49th American state. In honor of Alaska’s upcoming 50th birthday, a number of cultural and tourism groups have organized special exhibits, events and outings - including expanded museums in Anchorage and Fairbanks, a number of increased amenities for tourism and travel throughout the state, craft fairs featuring works by local native artists, wildlife viewing, ski competitions, and more.
One of our favorite events includes the launch of the new 80 foot cruise yacht, the excellently named M/V Alaskan Harvest from Parker Guide Service. The cruises range from day trips to a week or longer, and are tailored to customer interests - photography, fishing, wildlife viewing and sightseeing.
While no official relationship exists between M/V Alaskan Harvest and her namesake, Alaskan Harvest Seafoods, both emphasize conservation, sustainability, and respect and appreciation for the incredible natural beauty that is the Alaskan wild.
Consumer consciousness has come a long way from the days when “organic” meant a small, grumpy apple with worm spots or impossible-to-find specialty grains sold in bins at the rear of health food stores. The Green movement, increased education about health and agricultural practices, and the undeniable boost of becoming chic have all helped to elevate the demand for organic goods - and not just in the produce aisle. Dairy goods, grains, wines, meat products, clothing, even paper products and inks can carry the “organic” label, certified by dubiously rigorous state- and third-party organizations. This year, over $23 billion worth of organic goods were sold in the U.S. alone.
However, the USDA, the Organic Trade Association, and a variety of environmental and fishery groups are struggling to reach an agreement on how organic certification can be extended to include seafood. With meats, poultry, and dairy products, the primary issue is what the animals themselves eat: is the feed organically grown and processed, or not? Because wild fish, arguably the most healthful and, in a sense, “cleanest” varieties of seafood available on the market, eat wild food in wild waters, they cannot be said to be “organic” in the same way that free-range chickens on organic-feed diets lay “organic” eggs.
Farmed fish, on the other hand, which live in close-quartered pens or tanks, have mushier flesh due to a lack of wild-water exercise, and are usually genetically similar to one another (and therefore more susceptible to disease), do not find food on their own. Rather, they are fed by their “farmers,” and so, in some cases, could potentially be called “organic” according to the conditions set as precedent by other meat industries. This would hold true for vegetarian fish only, of course, such as tilapia or catfish. Carnivorous fish, like salmon, couldn’t be categorized as “organic” under these rules unless the fish they ate had in turn been farmed and fed organic feed.
The National Organic Standards Board (NOSB) has recently issued a recommendation claiming that certain feeds and net pens be included under the definition of organic foods. This decision was lauded by fish farmers eager to capitalize on the public demand for organic products, but has been severely criticized by fisheries, consumer activists, and environmental groups looking to support wild fisheries and maintain the purity of the organic label. Other issues include leniency in the recommendations regarding the percentage of organic matter included in the feeds - other industries are required to use 100% organic feed materials, while this would not necessarily apply to the fish standards. While no official decision has yet been made on the issue, the USDA is taking it under consideration; finalizing the standards could take a few more years.
This is a gorgeous, healthful take on a preparation originally intended for sirloin steak. Fresh or frozen tuna fillets have the density and meaty flavor to make this really outstanding, although flaked salmon could be used in a pinch, with a slightly different, more casual presentation. This is a filling, robust stand-alone meal, and perfect for low-carb diets, although it makes for a substantial starter, as well, before creamier dishes like risotto or gnocchi.
a head of nice lettuce: either red leaf, romaine, or butter lettuce - this can be jazzed up with the addition of arugula or mache to nice effect
3-4 medium beets, peeled, quartered, and sliced
thyme
chili powder
olive oil
salt and pepper
capers
olives - kalamata or nicoise
1/2 yellow or white sweet onion, cut into 1/2 inch slices
a large chunk of good quality bleu cheese; roquefort or stilton will work
For the dressing:
olive oil
juice of 1 lemon - I prefer the unusual flavor of meyer lemons for this recipe, although any juicy old lemon will do
balsamic vinegar
4-5 cloves fresh garlic, peeled, smashed, and minced
fresh or dried thyme
a couple of dashes of Worcestershire sauce
salt and pepper
1. Preheat the oven to 425. Toss the beets with some olive oil, salt, thyme, and chili powder in a cast-iron skillet or roasting pan. Place the pan in the oven and let the beets roast, checking occasionally and turning them to ensure even cooking.
2. Mix up the dressing. Whisk all the ingredients together in a medium bowl and let the flavors meld.
3. Rinse the fish under cold running water, season liberally with salt, and place on a plate. Grind black pepper over the top - enough to cover the entire fillet, then flip it over and do the same for the other side. Press the pepper into the surface of the fillet. Repeat for both pieces of fish.
4. Heat some olive oil in a heavy skillet and sear the tuna. Watch the sides of the fish to see how far the heat has penetrated - you don’t want it to cook all the way through. A few minutes on a side should be plenty. When the fish is cooked, remove it from heat and let it stand a few minutes to cool. Then, carefully slice the fillets into thin pieces, cutting with the grain.
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