This is a simple and relatively fail-safe way to prepare a large amount of fish for a hungry crowd.Its warmth and rustic flavors are a great addition to any holiday table, and leftovers can easily be converted to soup or stew.
1 lb. small red or fingerling potatoes, washed – halve any large ones and leave the rest whole
olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 pint cherry or grape tomatoes
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 sprig fresh rosemary
sea salt and freshly cracked black pepper, to taste
½ cup dry white wine
3 T butter, cut into cubes
1.Boil the potatoes in salted water with the whole sprig of rosemary for around 15 minutes, or until potatoes are partially (but not fully) cooked, then drain and set aside.
2.Preheat the oven to 325 degrees.Heat the oil in a large, ovenproof skillet and sauté the onion until translucent.Add the garlic and tomatoes and sauté a few minutes longer, until the garlic is fragrant.
3.Place the fish in the skillet, and cover with the tomato-onion mixture.Surround the fish with the potatoes and pour the wine over everything.Strip the thyme from its twigs and sprinkle the leaves over the fish.Do the same with the tarragon.Dust the entire contents of the skillet with salt and pepper.
4.Bake under foil (or skillet lid) for 22-25 minutes, or until the fish flakes easily at its densest point.Remove the roast from the oven, dot with the butter cubes, and recover.Let it stand for a few minutes, until the butter melts.Serve warm with hot crusty bread.
Fried rice is one of those dishes that you can keep at the back of your mind and make on a few minutes’ notice with just about anything you have in your fridge. There are a few staple ingredients that I try never to go without - eggs, for instance, or fresh ginger and scallions - but experimentation should lead to great results, as long as the rice is fresh and you have a few spices on hand to make it interesting. Note that there is no soy sauce in this. In China, fried rice is made with salt, not soy, as many American cooks like to do it. Soy makes the rice soggy, and it often burns in the pan; salt has the same seasoning effect yet allows the rice to stay firm and the other flavors to combine.
This recipe works with almost any seafood: crab, shrimp, and scallops are all great additions. I like the smoked salmon because it allows you to use as little or as much as you have on hand and still get really big flavors out of the fish and the rest of the ingredients. This will serve three or four; it’s quick and simple enough to make for one - reduce amounts accordingly.
5-6 cloves garlic, peeled, smashed, and chopped - big chunks are nice
1/2 red bell pepper, julienned
2 cups shredded hearty greens, such as kale, chard, or bok choy
1 inch fresh ginger, peeled and minced
4 or 5 scallions, cut into inch-long diagonals
1 cup frozen peas (optional)
2 eggs, beaten
allspice
nutmeg
cumin
ground chilies or chili flakes
seasoned rice vinegar
toasted sesame oil
olive oil
salt
1. Heat a splash of olive oil in a heavy wok or deep frying pan. Sautee the onions, peppers, greens, ginger, and garlic until the greens have wilted, the peppers are softened, and the onions are translucent.
2. In another, smaller skillet, scramble the eggs and season with salt, cumin and ground chilies.
3. Add the rice and scallions to the larger wok, along with healthy doses of allspice, nutmeg, cumin, and chilies. Fry quickly, breaking apart any clumps with a wooden spoon and turning the rice frequently, to combine the ingredients and heat it all through. Add the peas.
4. Flake the salmon into the rice and continue to cook; if it’s too dry, shake some rice vinegar over the top to keep it moist. Fling a few pinches of salt over the top and keep stirring. Taste and adjust the seasonings.
5. Add the eggs at the last, cutting them into the rice with your wooden spoon. Your final result should be light and well-mixed, not soggy or clumpy. Drizzle with toasted sesame oil and serve.
Other nice add-ins include: shiitake mushrooms, minced dried brine shrimp, diced and steamed potatoes, broccoli crowns, or galangal root (remove before eating). A good dressing for on top includes equal parts Thai fish sauce and rice vinegar, plus sliced fresh red chilies and a spoonful of brown sugar. Try it!
Sometimes the most interesting creations are accidents. This recipe is not the one I intended to write, and yet it is now one of my favorites, a discovery I made thanks to the uniform bags I buy bulk goods in, and the remarkable resemblance of flour to powdered sugar. I was in a hurry, things got mixed up, and…voila! A new fish preparation is revealed. The combination of sweet and savory is found in nearly all world cuisines, and yet gives unexpected depth to this dish. If you’re not feeling adventurous, go ahead and use flour like I had originally intended. If you’re up for something new (and wonderful), follow this recipe.
You will need:
1 lb. (fresh or thawed) skinless, boneless white fish - halibut or cod are both excellent
a handful of powdered sugar
2 lemons, one zested
5 cloves of garlic, sliced
2 cups strong vegetable broth
1/2 cup coarsely chopped Greek olives; kalamatas or mixed green olives are good
salt, pepper, and cayenne
olive oil
1. Preheat the oven to 350 degrees. Rinse the fish under cold running water. Dust a plate with the powdered sugar, and then dredge the fish, coating it lightly but completely on both sides.
2. Heat the olive oil in a heavy, ovenproof skillet. Add the garlic and sautee until golden. Place the fish over the garlic and sear it well, so the sugar browns on both sides. Season liberally with salt, pepper, and a shake of cayenne (optional).
3. Before the fish is cooked through, remove the skillet from heat and douse the fish with the juice of two lemons. Toss the lemon wedges or halves in with the fish, and pour the broth into the pan until the level of the liquid comes most of the way up the fish.
4. Sprinkle with chopped olives and bake for 5-8 minutes, or until the fish is cooked through and flakes with a fork. Serve immediately.
I served this with rice that I’d steamed with lemon zest, oregano, and pepper; I caramelized an onion and added some cashews at the last minute to warm them, then covered the rice in the onions and nuts. We had a simple salad on the side: coarsely chopped greens with onions and gorgonzola cheese, and a sharp lemon vinaigrette. Warmed coriander pita finished it off, and was perfect for swabbing up the sauce from the fish.
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