While most Americans think of corned beef and cabbage on St. Patrick’s Day, seafood and fish dishes are in many ways more traditional Irish fare. Savory pies and cobblers are favorites throughout the region, either wrapped in flaky pastry, or baked under a thick layer of mashed potato crust, like this preparation. This is a hearty, delicious way to start your evening - and will help soak up all the Guinness and whiskey that comes later!
1. Combine the flour and salt in a medium bowl, and then cut the shortening into the flour mixture, using a pastry cutter or a pair of knives. Continue to work the shortening and flour until the chunks are the size of small peas. Sprinkle in the water 1 T at a time and blend with a fork until the flour is moistened and the dough pulls the flour from the sides of the bowl. Shape the dough into a ball and then flatten it into a round. Wrap with plastic wrap and let rest in the refrigerator as you prepare the filling.
2. Preheat oven to 425. Cut the scallops into 1-inch pieces. Heat 2 T of butter in a large skillet and add the mushrooms and leek. Saute until the mushrooms release their liquid and turn light brown. Once the liquid evaporates, remove the vegetables from the skillet and set them aside.
3. Heat 2 more T of butter in the skillet until hot. Add the scallops and cook until they are opaque but not chewy - about 4 minutes. Remove them from the skillet with a slotted spoon, then reserve the liquid.
4. Heat the remaining butter in the skillet over low heat, and stir in the flour, salt, mustard and pepper. Cook until smooth and bubbly, stirring constantly.
5. Pour the scallop liquid into a measuring cup, and add white wine until you have 1/3 cup of liquid. Add that to the half and half, then bring to a boil, still stirring. Let cook another minute or so, then add the mushrooms and scallops. Remove from heat.
6. Pour the filling into a shallow 1 1/2 quart casserole dish.
7. Unwrap the pastry and place it on a well-floured board. Roll the dough into a sheet an inch larger than the casserole all around. Cut out designs from the center of the dough - this is not only decorative, as it allows steam to escape and the liquid to bubble through and evaporate.
8. Place the pastry over the top of the casserole, turn the edges under, pinch them to seal, then flute the edges, using your thumb and forefingers as pincers. Beat together the egg yolks and water, then brush the mixture over the top of the pastry.
9. Bake until golden brown - about 25 minutes. Serve with lemon wedges.
2009 is the year of the Ox, according to the traditional Chinese zodiac, a calendar made up of 12-year cycles. People born in the year of the Ox are considered stubborn, loyal, patient, and capable of inspiring great confidence in others. They are also known for having considerable mental and physical stamina, and often make great leaders. President Barack Obama was born in the year of the Ox, as were Richard Nixon, Walt Disney, Charlie Chaplin, George Clooney, and Napoleon Bonaparte. If you were born in any of the following years, you are an Ox, too!
New Year’s celebrations, or Spring Festivals, as they’re known in Chinese, vary from region to region throughout China and the Chinese diaspora. Common elements include fireworks, feasting, and the color red. Some traditional foods include jiaozi (dumplings) and melon seeds, along with a number of fish dishes, often consumed on New Year’s Eve. The word for “fish” in Chinese is yú (鱼), and is a homonym for “surplus” - these kinds of similar-sounding words are considered auspicious in Chinese culture, and so fish is symbolic of plenitude and a successful harvest for the coming year.
This is a tasty version of a traditional Chinese fish dish.
1. Soak the fillets in salt water for half an hour. While they are marinating, move on to step 2.
2. Soak the dried mushrooms in warm water and set aside. Prep the vegetables, and combine them in a small bowl; set aside. Combine the garlic and ginger in a small bowl; set aside. Mix together the rice wine, broth, oyster sauce, salt, sugar, soy sauce, and vinegar; whisk until well blended, and set aside.
3. Drain and rinse the fish, and pat the fillets dry with paper towels. Dip each in beaten egg and then dredge in cornstarch until they are evenly coated. Fry in hot peanut oil until they are golden brown; remove with a slotted spoon, drain briefly, then transfer to a serving dish. Keep warm.
4. Remove the dried mushrooms from the bowl and squeeze out any excess liquid. Trim and discard the stems, and then slice into think strips and add to the bowl of vegetables.
5. Heat a few tablespoons of peanut oil in a wok, swirling it around to coat the sides of the pan. Fry the ginger/garlic mixture until it starts to turn golden, and add the rest of the vegetables, stirring quickly. Saute for a few minutes, then add the liquid mixture. Allow it to come to a simmer, then whisk in the water/cornstarch combination. Bring the whole lot to a boil, and test the vegetables for doneness.
6. Season liberally with sesame oil and white pepper, then pour the vegetable sauce over the fish. Serve immediately.
This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat). Any thick fillet of white fish will work - try cod, rockfish, or sea bass - but halibut is perfect as it absorbs flavors from the sauce and isn’t too oily. Serve this for guests or family with a sliced, warm baguette and a simple green salad with a bite: add arugula, radicchio, and shaved pecorino romano cheese and dress with lemon juice, balsamic vinegar, and herbs.
1. Heat a small amount of olive oil in a deep, heavy skillet. Saute the garlic and onions until translucent, then add the tomatoes and cook until the skins come off and a sauce forms in the pan.
2. Add the broth, wine, beans, and spices (except the cayenne) to taste. The beans will absorb a good amount of the seasonings, so be generous - especially with the cumin and pepper. Leave the bay leaf in the sauce to simmer.
3. Heat a small amount of oil in another skillet. Rinse the fish under cold running water, and dust with salt and pepper on both sides. Sear the fish one or two fillets at a time, then cook for about 5 minutes on both sides, or until it flakes easily with a fork at the densest point. Sprinkle with cayenne and lemon juice and transfer to a warm oven.
4. When the sauce is cooked down and thickened, remove the bay leaf and ladle the sauce into wide soup plates or shallow bowls. Serve the fish over the sauce, and garnish with lemon wedges.
When it comes to seafood, often simplest is best - quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, a classic Italian sauce that shows off the succulence of fish oils and balances them with sea-salty brine.With just a couple of ingredients that you can keep on hand at all times, you can have a light and yet robustly-flavored meal ready in a matter of minutes.
handful of flour (this can be omitted for gluten-free diets), poured onto a plate
olive oil
3 T butter
4-5 shallots, minced
½ lemon, thinly sliced
¼ cup white wine or dry vermouth
1-2 T capers
salt and freshly cracked black pepper
1.Heat a little olive oil and a tablespoon of butter in a heavy skillet over high heat.Rinse the fish in cold running water, dust each side with salt and pepper, and dredge the fillets in the flour.
2.When the oil is hot, gently place two of the fillets in the skillet, sautéing until golden and then turning them over and browning on both sides.Remove from heat and keep warm in the oven while you cook the second two fillets the same way.
3.Pour the used oil and any bits from the skillet and return it to the heat.Add 1 tablespoon of butter and allow it to melt.Add the shallots and 4 or 5 lemon slices, sautéing until the shallots turn golden and translucent.Pour in the wine or vermouth, and stir briskly with a wooden spoon or small whisk.Remove the lemon slices, and place them over the fish fillets.
4.Add the rest of the butter to the pan, along with the capers.Let the sauce thicken, and add salt and pepper to taste.
5.Spoon the sauce over the fish and serve immediately with crusty bread to mop up leftover sauce.A crisp green salad and orzo cooked with chilies and saffron make nice accompaniments.
Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon.Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and is one of the most sought-after of fine seafoods.While no one knows for sure why the flesh is paler than common varieties, some speculate that the Ivory Kings produce an extra enzyme that allows their systems to metabolize carotenoids, the nutrients responsible for the ruddy color in most salmon.
Ivory king fillets
Chanterelles
This recipe was originally developed by Chef Kevin Davis of the Oceanaire Seafood Room.It uses chanterelle mushrooms, another hard-to-find, seasonal wonder of Northwest cuisine.It’s well worth the hunt to find them; however, if price or timing makes chanterelles out of the question, any combination of rich woodland mushrooms can work: porcini and shiitake are good options.
fresh Thyme, chopped – reserve some sprigs for garnish
2 small shallots, minced
4 cloves garlic, smashed and chopped
3 T butter
1 lemon, zested and juiced
salt and pepper
more lemons for garnish
1.Preheat grill to medium-low.Rinse steaks under cold water, pat dry, and then brush them with olive oil.Dust them liberally with kosher salt and freshly cracked pepper, and place them on the grill.Cook to desired doneness, flipping once.Do not overcook – timing will depend upon thickness of the steaks.Salmon should be cooked through but not dry.
2.While the fish is grilling, heat a generous splash of olive oil in a heavy skillet over high heat.Add the mushrooms, and season with salt and pepper.Allow the mushrooms to cook slowly, without much stirring – they should begin to caramelize.Turn the mushrooms and brown on both sides.Then, strain off the liquid, reserving it in a bowl, and set the mushrooms aside.
3.Return the pan to the heat and add 1 T of butter; once it melts, add the shallots and garlic and sautee.Add the thyme, then remove from heat and deglaze the pan with the white wine.
4.Return the pan to the heat and allow the wine to reduce by half.Add the stock and allow the liquids to reduce again, to sauce consistency.
5.Add the mushrooms to the pan, along with the mushroom juices and the remainder of the butter, and finish with lemon juice and zest.Swirl well and be sure the chanterelles are well coated with the sauce.Taste and adjust the seasonings.
6.Place the salmon on a large serving platter or plate them individually. Divide the mushroom ragout between the filets and cover the fish with the mixture.Garnish with lemons and thyme and serve.
This might well be the best salmon I’ve ever tasted.Yesterday was our wedding anniversary, and I wanted to make something special.Since I’m a fish-and-vegetarian and the primary cook in my household, my red meat-loving husband rarely gets to indulge his taste for steak.I promised him a filet mignon – my first! – but wanted to be able to save time and share flavors by using the same preparation for a chunk of fish.The result was outstanding, and I still can’t believe how simple it was. Traditional Bordelaise uses beef marrow and demiglace; since I don’t eat red meat, I had to improvise. I’m sure French sauciers would be horrified, but don’t tell - it was delicious. The fish can be prepared this way without the sauce, as well.
For the fish, you will need:
1 lb. fresh or thawed wild Alaskan salmon fillet – I used a gorgeous chunk of flash-frozen sockeye
1 T Dijon mustard
2 T kosher horseradish
fresh thyme
fresh rosemary
salt and pepper
olive oil
For the sauce, you will need:
1 c red wine
a splash of port
1 shallot, minced
a few sprigs of fresh thyme
a bay leaf
1 c broth (I used unsalted vegetable bouillon)
2 T butter
salt and pepper
1.Preheat the oven to 500.Rinse the fish under cold running water.Pour olive oil into your palm and rub it all over the fish.Set the fillet skin-side down on a sheet of plastic wrap, and then smear the Dijon and horseradish all over the top.
2.Finely chop the rosemary and thyme and coat the surface of the fish with the herbs.Shake salt over the top, and then cover in freshly cracked black pepper.Wrap the fish tightly in the plastic wrap and set it aside at room temperature for 30 minutes to an hour.
3.In a saucepan, combine the wine, port, shallot, thyme, and bay leaf.Simmer until the wine is nearly all evaporated.Remove the thyme and leaf, and stir in broth.Use only the amount of broth needed to equal the sauce you want; Bordelaise has a strong flavor, and you won’t need much. Set the sauce aside.
4.Cover the bottom of an ovenproof skillet with olive oil and heat to medium high.Unwrap the salmon and sear it skin-side up for a couple of minutes, so the crust seals in the natural juice of the fish.
5.Flip the fillet so that the skin side is down, and transfer the skillet to the oven.Bake at high heat for around 10 minutes, checking periodically for doneness.Cooking time will depend upon the thickness of the fillet; be careful not to over cook.Remove from heat and let rest while you finish the sauce.
6.Reheat the sauce and add butter.Whisk it all together, and finish with salt and pepper to taste.
7.When you serve the fish, it should slide easily off its skin onto a plate.Spoon the sauce directly onto warmed dishes beneath the salmon, and then drizzle it over the top.
I served this with garlic mashed potatoes, braised leeks with chantrelle mushrooms and spinach, and a dry Spanish red.Enjoy!
This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating.Serve with steamed rice and a spicy vegetable stir fry, or with roasted baby red potatoes and braised greens with garlic.
You will need:
1 lb. halibut fillet – the thicker, the better, skin removed; remember that this preparation works great with any amount of fish, so adjust accordingly
1 cup high-quality mayonnaise
1 lemon, zested and squeezed, juice set aside
1 generous handful fresh basil, finely chopped
salt and pepper to taste
splash of olive oil
1.Rinse the halibut under cold running water, dust it with salt, and place in a baking pan or small cast-iron skillet, along with a splash of olive oil.Turn the fish to coat and set aside.Preheat the oven to 400 degrees.
2.Combine the mayonnaise, lemon zest, juice, and basil in a small bowl.Grind in some freshly cracked black pepper.Taste and balance the seasonings – the more intense, the better.
3.Spoon the sauce over the halibut, tucking some beneath the fillet and smearing the rest over the top.The sauce should form a seal over the fish, which will lock in the juices and keep it moist as it cooks.Save some sauce for the end.
4.Cook until the halibut is opaque all the way through the thickest part; check with a fork – it should be flaky but still firm.
5.In last few minutes of cooking, cover the fish with the remaining sauce and turn the oven to broil.Let the sauce bubble and brown on top, forming a nice crust.Keep an eye on it, and don’t let it burn.
Serve immediately.Makes great leftovers or cold sandwiches the next day!
This is one of the easiest, quickest preparations I’ve tried, but don’t let its simplicity fool you - the flavors are complex and well suited to a variety of sides or servings. I used black cod, which has a tender and flaky consistency that responds well to broiling; the heat of the spices balances the flavorful oil of the fish and brings out the roasted quality that comes from high-temperature cooking. Black cod also has even more healthy Omega-3s than salmon! Any dense white fish would work, however - try halibut, mackerel, or even mahi mahi, although the more delicate the flavor of the fish, the more likely it is to be overpowered by the spice.
You will need:
1 lb. black cod or other dense, flaky white fish; a thick fillet works nicely and doesn’t dry out
1-2 T butter (salted)
1 T ground chipotle; chipotles are jalapenos that have been roasted and smoked - you can get them ground to a powder at most stores that sell spices in bulk. For this recipe, a fine powder should be used, but if all you can find is adobo, or canned chipotles in sauce, then try that. The result will likely be hotter and less delicate, but very tasty.
2 limes - one juiced, one wedged
a handful of cilantro, minced
1 vegetable bouillon cube, dissolved in warm water
splash of olive oil
an oven-proof casserole dish
1. If the fish is frozen, force-thaw it, and then rinse it under cold running water. Preheat your broiler.
2. Splash your baking dish with olive oil, and then set your fillet in it, turning it over a couple of times to coat it. Dust the fish liberally with salt, and then set it aside.
3. Melt the butter and add the chipotle powder and half of the lime juice. Mix it all together with a fork, and then pour it over the top of the fish, trying to keep as much on the fillet itself as possible. Rub it in a little with your hands, making sure it’s well-coated.
4. Sprinkle half the cilantro onto the surface of the fish, and then slide the dish under the broiler. I keep the top rack of the oven about 10 inches away from the broiler to prevent burning.
5. Cook the fish until the chipotle becomes fragrant - about 7 minutes. Pour half of the vegetable stock into the baking dish, and spoon some over the top of the fish.
6. Continue to let the fish cook, basting it occasionally, until it is flaky and opaque in its thickest part. Test periodically with a fork. Add broth as needed to keep some liquid in the bottom of the pan, but don’t smother the fish - too much liquid, and it will poach rather than broil. We just want to keep it moist and still let the edges crisp.
Serve in a dish that holds juice, and spoon the butter-broth mixture over each portion. Toss on the remaining cilantro and lime juice, and offer extra wedges of lime at the table. This preparation goes beautifully with Asian-style fried rice, sesame noodles, Cuban rice and beans, and astringent green salads. The leftovers make excellent filling for fish tacos - just add black beans and cabbage slaw!
This is a surprisingly rich, luscious preparation that complements the dense flesh of sockeye and coho salmon, both still available this time of the year. Use fresh or thawed fish - fillets work better than cross-cut steaks, as they allow more surface area for the glaze to work its magic. Pair this with roast autumn vegetables, pureed roots or tubers, or creative rice pilafs and light green salads for a cozy, balanced October meal. Serves 3-4.
You will need:
1 lb. salmon fillet, boneless and rinsed.
3/4 cup dark brown sugar
soy sauce
5 or 6 cloves of garlic, chopped or crushed
ginger - fresh is better, but powdered works, too
a fresh lime or lemon
sesame oil (optional)
1. Pour the bourbon into a flat casserole dish or wide-bottomed bowl, and combine it with the brown sugar, garlic, several healthy shakes of soy sauce, ginger (to taste), and a couple shakes of sesame oil. Stir until the sugar is mostly dissolved.
2. Nestle the salmon fillet into the marinade and let it sit for at least 20 minutes. The salmon should be submerged.
3. Preheat the broiler.
4. When the salmon is ready, lightly oil the bottom of a heavy cast iron skillet (any heavy baking dish will do) and place the salmon skin-side down. Pour the marinade over the top of the fish. At this stage, I like to score the fish into the number of servings I intend to have - it cuts more cleanly raw than cooked.
5. Broil the fish until the salmon is cooked clear through but isn’t overdone. The flesh should remain moist and should flake easily, even in the thickest part. Check periodically for doneness, and baste the fish with the surrounding glaze.
6. When it’s ready to serve, it should come cleanly off the skin with the help of a serving spatula. Drizzle any extra glaze on top, and squeeze a lime wedge over each piece.
The result should be rich, sweet, and slightly caramelized, without overpowering the flavor of the fish. Enjoy!
This is a rich, earthy dish that originates in the Bahia region of Brazil.Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper.The original recipe calls for leaving the skins on the fillets, which creates a fishier-tasting stew.This recipe recommends skinless, boneless fillets; they will break apart during the cooking process.Serves 6 accompanied by rice -a robust and warming meal for autumn or winter evenings.
You will need:
6 six-ounce fillets of halibut, cod or grouper
2 handfuls of fresh cilantro
2 limes, juiced
1 bulb of garlic, peeled (6 or 8 cloves)
3 medium onions, 2 chopped, 1 thinly sliced
1 thirteen-ounce can of coconut milk
olive oil
3 or 4 ripe plum tomatoes, coarsely chopped
salt and pepper
fresh chilies, minced or ground (optional)
1.Marinate the fish: chop up 1/3 of the cilantro and mix it with the lime juice, salt, and garlic in a medium-sized bowl.Rinse the fillets in cold water and add them to the marinade, making sure they are all well coated.Set the bowl aside at room temperature for 20-30 minutes while you prepare the stew.
2.Combine the chopped onion and the coconut milk in a blender or food processor, and pulse to a puree.Set this mixture aside.
3.Heat a healthy splash of olive oil in a heavy, deep pan.When the oil is hot, add the tomatoes and half of the remaining cilantro and cook until the tomatoes soften and begin to turn to sauce.
4.Add the coconut-onion puree to the tomatoes, along with salt and pepper to taste.For a spicier, more warming stew, add a few minced chilies.Bring the entire mixture to a boil, then reduce the heat and let it thicken.
5.When the stew has reached a nice consistency, take the fillets out of the marinade one by one and nestle them into the stew.Pour the remaining marinade over the top, along with the rest of the cilantro.Allow the stew to boil again, and then reduce the heat once more and let it thicken.Cook 15-20 minutes, or until the fish is fully cooked through; spoon the sauce over the fish throughout the cooking process.
6.Near the end of the process, add the sliced onion to the top.The stew can be garnished with more fresh cilantro or tomato slices; flavored oils also make a nice touch.Adjust the seasonings and serve.
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