Tag Archives: pescatarian

Glazed Black Cod with Baby Bok Choy and Scallions

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A flavor-packed marinade of salty soy sauce and sweet honey coats black cod for a quick but flavorful dinner. Black cod is a species of cod fish found in the North Pacific Ocean; also known as sablefish, butterfish, and blue cod, it is a rich white-flesh fish with a moist, succulent texture. It is not a true cod.

When it comes to home cooking, Alaskan black cod is an exceptional choice. Black cod has a meaty and flaky texture, making it incredibly versatile and pretty forgiving in the oven. In fact, it’s rather difficult to overcook this fish, making it a popular option for home chefs of all backgrounds.

The backbone of this simple, flavor-packed marinade is the salty soy sauce and sweet honey that permeate the fish, bok choy, and scallions while they cook together under the broiler—and all on the same baking sheet. Everything is ready in less than 15 minutes and the result is lightly charred vegetables and perfectly cooked fish that flakes easily with a fork.

The secret yet simple flavor-enhancing trick of this dish is the Sichuan peppercorns that are lightly toasted beforehand, and add tingling heat to the dish, making this meal even more of a stand-out.

Unable to source black cod at the time, salmon was noted as an acceptable substitution. And just for the 2 of us, we cooked a one-pound piece; but kept the amounts of marinating ingredients the same. To make the meal more vegetable-centric, we nearly doubled the baby bok choy.

Glazed Black Cod with Baby Bok Choy and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. Szechuan peppercorns
  • 6 Tbsp. lower-sodium soy sauce
  • 1/4 cup honey
  • 6 garlic cloves, minced (about 2 Tbsp.)
  • 2 pieces fresh ginger, peeled and finely chopped (about 2 Tbsp.)
  • 2 Tbsp. rice wine vinegar
  • 1 1/2 Tbsp. toasted sesame seeds
  • 1 Tbsp. hot chile oil
  • 2 (1-lb.) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed
  • 6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 lbs.)
  • 12 medium scallions, halved crosswise
  • 2 Tbsp.s canola oil

Directions

  1. Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse powder; set aside.
  2. Stir together soy sauce, honey, garlic, ginger, rice vinegar, sesame seeds, chile oil, and crushed peppercorns in a medium bowl. Transfer to a large ziplock plastic bag. Add cod fillets, and seal bag, pressing out as much air as possible. Refrigerate 4 to 8 hours.
  3. Preheat broiler with oven rack 6 to 8 inches from heat. Toss together bok choy, scallions, and oil on a large rimmed baking sheet; spread in an even layer. Remove fish from marinade, reserving marinade. Place fish in center of baking sheet. Pour reserved marinade over fish, bok choy, and scallions, coating well.
  4. Broil in preheated oven until vegetables and fish are nicely charred and fish is just cooked through and flakes easily with a fork, 10 to 12 minutes, rotating baking sheet halfway through broiling time. Serve immediately.

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Adapted from a recipe by Justin Chappel for Food & Wine

Saumon Aux Lentilles (Pan-Seared Salmon with Braised Lentilles Du Puy)

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For this version of a classic French pairing, you start by building a flavorful base for the lentils, by gently cooking onion, carrots, and celery in olive oil until soft. Fruity tomato paste and plenty of garlic add even more depth before the lentils and water go in.

When the lentils are fully softened and most of the moisture in the pot has either evaporated or been absorbed, set them aside to focus on the salmon, which is briefly brined in a saltwater solution to season the fish and to ensure that it retained plenty of moisture as it cooked.

Unconventionally, the salmon skin is placed side down in a cold nonstick skillet that had been strewn with salt and pepper. As the pan heated up, the salmon began to release some of the fat that lies just beneath the skin, crisping it, and enabling us to cook the fish without any additional fat.

A bit of mustard and sherry vinegar stirred into the lentils brightens their flavor, making them an ideal pairing for the rich fish, and a final addition of extra-virgin olive oil adds grassy top notes.

NOTES: To ensure uniform cooking, buy a 1½-pound center-cut salmon fillet and cut it into four pieces. Using skin-on salmon is important here, as we rely on the fat underneath the skin as the cooking medium. If using wild salmon, check for doneness earlier and cook it until it registers 120 degrees. Small, olive-green lentilles du Puy are worth seeking out for their meaty texture, but if you can’t find them, substitute another small green lentil. Do not use red or brown lentils.

Saumon Aux Lentilles (Pan-Seared Salmon with Braised Lentilles Du Puy)

  • Servings: 4
  • Difficulty: easy
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Ingredients

Lentils

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 large onion, chopped fine
  • 1 celery rib, chopped fine
  • 1 carrot, peeled and chopped fine
  • ¾ tsp. table salt
  • 1 Tbsp. minced garlic
  • 1 Tbsp. tomato paste
  • ½ tsp. dried thyme
  • ½ tsp. pepper
  • 2½ cups water
  • 1 cup dried lentilles du Puy (French green lentils), picked over and rinsed
  • 1 Tbsp. sherry vinegar
  • 2 tsp. Dijon mustard

Salmon

  • ¾ tsp. table salt, divided,
  • plus ¼ cup for brining fish
  • ¾ tsp. pepper, divided4 (6-oz.) skin-on salmon fillets

Directions

  1. FOR THE LENTILS: Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add onion, celery, carrot, and salt and stir to coat vegetables. Cover and cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes.
  2. Add garlic, tomato paste, thyme, and pepper and cook, stirring constantly, until fragrant, about 2 minutes. Stir in water and lentils. Increase heat and bring to boil. Adjust heat to simmer. Cover and cook, stirring occasionally, until lentils are tender but not mushy and have consistency of thick risotto, 40 to 50 minutes. Remove from heat and keep covered.
  3. FOR THE SALMON: While lentils are cooking, dissolve ¼ cup salt in 1 quart water in narrow container. Submerge salmon in brine and let stand for 15 minutes. Remove salmon from brine and pat dry with paper towels. Allow to stand while lentils finish cooking.
  4. Sprinkle bottom of 12-inch nonstick skillet evenly with ½ teaspoon salt and ½ teaspoon pepper. Place fillets, skin side down, in skillet and sprinkle tops of fillets with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Heat skillet over medium-high heat and cook fillets, without moving them, until fat begins to render, skin begins to brown, and bottom ¼ inch of fillets turns opaque, 6 to 8 minutes.
  5. Using tongs and thin spatula, flip fillets and continue to cook without moving them until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 5 to 8 minutes longer. Transfer fillets, skin side up, to clean plate.
  6. Warm lentils briefly if necessary. Stir in vinegar, mustard, and remaining 1 tablespoon oil. Season with salt, pepper, and vinegar to taste. Divide lentils among wide, shallow serving bowls. Arrange salmon skin side up on lentils and serve.

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Recipe by Andrea Geary for Cook’s Illustrated

Butter-Basted Spiced Cod with Polenta

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Our Monday dinner menu often includes a fish dish or something vegetarian. So Fine Cooking’s “Make It Tonight” Series came through again with this Butter-Basted Spiced Cod with Polenta by Ronne Day. Yes, we’ve made it before, but that was years ago and we were ready for a rehash.

As mentioned in an earlier post, baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a yummy North African paste made of ground dried chile peppers, garlic, olive oil, and spices. Harissa comes in mild or spicy. Other uses for the condiment include stirring into couscous, stews, soups and pastas. You’ll find it packaged in cans, tubes and jars at well-stocked grocery stores and specialty markets.

We cut back on the amount of cod to one pound, enough for two 6-ounce fillets; although we used the full amounts of the remaining ingredients. A refreshing orange, fennel and red pepper salad with mint and lemon completed our meal.

Butter-Basted Spiced Cod with Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1-1/2 tsp. crushed whole coriander seeds or ground coriander
  • 2 medium lemons, 1 finely grated to yield 1/2 tsp. zest and squeezed for 2 Tbsp. juice, the other cut into wedges
  • Kosher salt
  • 1 cup cornmeal
  • 3 oz. (6 Tbs.) unsalted butter
  • 4 6-oz. pieces cod loin
  • Freshly ground black pepper
  • 2 Tbsp. harissa paste
  • 2 tsp. coarsely chopped cilantro or parsley

Directions

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds.
  3. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat up to medium high.
  4. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)
  5. Meanwhile, melt the butter in a small saucepan. Season the fish lightly with salt and pepper and arrange in a 9×13 baking dish with space between each piece.
  6. Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish.
  7. Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to keep warm.
  8. Divide the polenta among 4 shallow bowls or plates. Top with the fish and spoon the butter over the fish.
  9. Top with the cilantro or parsley and serve with the lemon wedges.

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Original recipe from Fine Cooking

Marmitako—Basque Tuna Stew

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There is nothing better than a warm and comforting stew on a cold day, it takes all the chills out of your body and fills you with nothing but comfort. However, this tuna stew is equally welcome on a bright Spring Day. And since The Hubs loves all-things Spanish, making the dish was a no-brainer.

Marmitako is really quite simple to make and you don’t need any special equipment, just a standard stock/braising pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.

We made numerous changes to the original recipe, which included doubling most of the vegetable ingredients. Some of the timing was altered also to cook the potatoes 5 minutes longer, and the tuna cubes 5 minutes less. All of the changes are noted below.

Marmitako - Basque Tuna Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fillets fresh tuna
  • 1/4 cup extra virgin Spanish olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 medium Yukon gold potatoes
  • 1 can fire-roasted diced tomatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 cup white wine
  • 2 1/2 cups fish broth, preferably homemade
  • Sea salt
  • Freshly cracked black pepper
  • Fresh parsley

Directions

  1. Begin by cutting all the vegetables first, 4 minced cloves of garlic, diced onion, diced red bell pepper, dice green bell pepper and cut 2 medium Yukon gold potato into 1/2-inch cubes.
  2. Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil gets hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes.
  3. Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat.
  4. While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes.
  5. After leaving the stew to simmer for 25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 5 minutes.
  6. Transfer the tuna stew into shallow bowls and garnish each one with fresh parsley

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Adapted from a recipe from Spain on a Fork

Sichuan Braised Cod

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I declared this my favorite cod recipe to date. The flavor profile was spot on for me, although it may be a bit too spicy for some. In that case, cut back on the number of dried chiles.

The Sichuan Braised Cod recipe from Fine Cooking makes a for quick and healthy supper, especially when served with a side salad. Only the two of us were sharing the meal so we bought a smaller piece of fish—just over a pound—and cut it into 3 equal sections.

The original recipe instructs you to flip the cooked cod in the sauce a couple of times. Fearing the fish would fall apart as it was flipped, we spooned the sauce over each fillet instead. To keep it pescatarian, we swapped out the chicken broth for homemade shrimp stock. Serve with steamed rice.

Sichuan Braised Cod

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1⁄2 cup, plus 2 tsp. cornstarch
  • 2 Tbsp. rice vinegar, more to taste
  • 3/4 Shrimp broth
  • 1 1⁄2 Tbsp. soy sauce
  • 1 Tbsp. ketchup
  • 1 1⁄2 lbs. cod fillets, cut into 4 uniform pieces
  • Kosher salt and frhly ground black pepper
  • 2 eggs, beaten
  • 3 Tvbsp. canola oil
  • 10 dried Thai chiles or other small whole chiles
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 1⁄2 Tbsp. minced ginger

Directions

  1. in a small bowl, mix the 2 teaspoons cornstarch with 2 tablespoons vinegar. Add the broth, soy sauce and ketchup.
  2. Season the fish with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. Spread the remaining 1/2 cup cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch.
  4. Heat 2 tablespoons oil in a 12-inch non-stick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan.
  5. Cook, flipping every three minutes, until the cod is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.
  6. Add the remaining 1 tablespoon oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring until the scallions become translucent and browned in a few places, about 2 minutes.
  7. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and spoon the sauce over the fillets a couple of times to coat them in the sauce.
  8. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 minutes.
  9. Taste the sauce for salt and vinegar, adding more to taste if needed. Serve immediately with the sauce spooned over the cod and sprinkled with scallion greens.

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Adapted from a recipe from Fine Cooking

Spicy Korean-Style Shrimp with Zucchini and Scallions

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For an adaptation of the Korean stir-fry of squid with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce, the squid here is replaced with plump, briny shrimp. This version includes carrots, scallions and zucchini (or yellow summer squash) for layers of texture and color, as well as to round out the meal.

Look for gochujang, the vivid-red fermented chili paste and workhorse in the Korean kitchen, in the international aisle of the supermarket or in Asian grocery stores. Before cooking, marinate the shrimp for about 10 minutes in a mixture of gochujang, sugar, sesame oil and soy. To be efficient, prep the other ingredients for the stir-fry while the shrimp marinate. Serve with steamed short-grain rice.

NOTE: The seedy section at the core turns soft and slightly squishy when cooked, so remove the seeds in the zucchini or summer squash. To do so, cut the zucchini in half lengthwise, then use a spoon to scrape out the core.

Buying “easy-peel” shrimp is a great option because they are already deveined, all you have to do is easily peel away the shells. Since we make our own shellfish stock, we appreciate having the shells which we then freeze until it’s time to make another batch of stock.

Spicy Korean-Style Shrimp with Zucchini and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2-3 Tbsp. gochujang
  • 2 Tbsp. white sugar
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce
  • Kosher salt and ground black pepper
  • 1 1/2 lbs. extra-large shrimp, peeled (tails removed), deveined and patted dry
  • 2 Tbsp. grapeseed or other neutral oil
  • 1 large carrot, peeled and cut into matchsticks
  • 6 medium garlic cloves, minced
  • 4 scallions, cut into 1-inch lengths
  • 1 medium zucchini or yellow summer squash (about 8 oz.), halved lengthwise, seeded and thinly sliced on the diagonal
  • 2 tsp. sesame seeds, toasted

Directions

  1. In a medium bowl, stir together the gochujang, sugar, sesame oil, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Add the shrimp and toss to coat; let stand at room temperature for about 10 minutes.
  2. In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the carrot and cook, stirring often, until wilted, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Push the mixture to one side of the skillet and add the shrimp with its marinade, distributing it in an even layer. Cook without stirring until the shrimp are pink on the bottom, about 2 minutes.
  3. Add the scallions and zucchini, then stir to combine with the shrimp and carrot. Cook, stirring often, until the shrimp are opaque throughout and the scallions and zucchini have softened, about 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the sesame seeds.

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Recipe by Courtney Hill for Milk Street

Mediterranean Shrimp with Bell Peppers

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Are you a shrimp fan? Then you’ll love this quick and easy shrimp recipe, prepared Mediterranean-style—so it is also healthy. Garlic shrimp cooked in a light white wine and olive oil sauce with red onion, bell peppers, tomatoes, and some tasty spices. What’s not to like?

The original recipe used only a half each of the red onion and yellow and green bell peppers, plus only a cup of the canned diced tomato. We used the full amount of each one which enlarged the serving size and pumped up the healthy nutrients. All changes are noted in the ingredients list below.

Another change we made was using our homemade shellfish stock in place of the chicken broth. Again, more flavor, plus it keeps the dish meatless. Serve over rice as we did, or select a pasta or another favorite favorite grain.

Mediterranean Shrimp with Bell Peppers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 ¼ lb. large shrimp or prawns, peeled and deveined
  • 1 Tbsp. all-purpose flour
  • 1 to 2 tsp. smoked Spanish paprika
  • ½ tsp. each salt and pepper
  • ½ tsp. ground coriander
  • ¼ tsp. cayenne
  • ¼ tsp. sugar
  • 1 Tbsp. butter (ghee clarified butter is preferable)
  • 3 Tbsp. Extra virgin olive oil
  • 1 red onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 green bell pepper and 1 yellow bell pepper, cored and sliced
  • 1 14.5 oz. can diced tomato
  • ⅓ cup shrimp or vegetable broth
  • 2 Tbsp. dry white wine
  • 2 Tbsp. fresh lemon juice
  • ⅓ cup chopped parsley leaves

Directions

  1. Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
  2. In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the red onion and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.)
  3. Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
  4. Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange. 
  5. Finally, stir in the chopped fresh parsley and serve.

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Adapted from a recipe by Suzy Karadsheh

Braised Tuna Puttanesca with Lemon-Garlic Rice

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Did you know that Puttanesca sauce originated in Naples Italy? The name derives from the Italian word puttana which translates roughly to “lady of the night,” or “in the style of the whore.” Puttana in turn arises from the Latin word putida which means stinking. It’s a wonder how this tasty dish became associated with such sordid content, but I’ll leave you to research that aspect… There is a lot of disagreement about the origins, and the authorities on Italian food seem to be wary of making a definitive statement about it.

OK, so let’s get to the delicious recipe. Puttanesca is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil; we used cilantro for a change of pace. This particular version leaves out the anchovies, but you could easily add some in if desired.

It is an easy sauce, briefly cooked, and is very fragrant and spicy. We paired it here with a Lemon-Garlic Rice, but fell free to use a simple steamed rice.

Braised Tuna Puttanesca

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion, thinly sliced
  • 2 Tbsp. garlic, minced
  • 28-oz. can whole tomatoes, crushed with hands
  • 1/4 cup capers, rinsed
  • 1/3 cup pitted olives, black or green, or a mix, sliced
  • Pinch red pepper flakes
  • 1 1/2 cups dry white wine
  • 4 tuna steaks, about 6 oz. each
  • 1/4 cup cilantro, chopped
  • 1/4 cup slivered almonds, toasted
  • Lemon Garlic Rice (see recipe below)

Directions

  1. Heat oil in large saute pan. Add onions and cook for about 4 minutes.
  2. Add garlic and cook 1 minute. Add tomatoes; saute until softened, about 3 minutes.
  3. Add capers, olives, pepper flakes and wine. Bring to simmer. Add tuna steaks. Reduce heat to low. Cover and simmer for 10-15 minutes. Remove tuna and keep warm.
  4. Reduce sauce to desired consistency. Stir in cilantro. Serve tuna with warm sauce and sprinkle with slivered almonds.
  5. Serve with Lemon Garlic Rice, (see recipe below).

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Lemon-Garlic Rice

Lemon-Garlic Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup onion, minced
  • 2 Tbsp. garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups water
  • Pinch salt
  • 1/2 lemon, juiced
  • 2 Tbsp. chopped cilantro
  • 1 lemon, zested
  • Black pepper

Directions

  1. Heat oil in saucepan over medium high heat. Add onion and cook until soft.
  2. Add garlic and cook one minute.
  3. Add rice and toss to coat with oil. Add water, a pinch of salt and lemon juice. Bring to a boil. Cover and reduce heat to low. Simmer until all liquid is absorbed.
  4. Remove from heat, fluff with fork, toss with lemon zest and chopped cilantro. Season to taste with salt and pepper.

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Crab Stuffed Portobello Mushrooms

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We recently had these gems as part of our New Year’s Eve dinner. Any festive occasion such as anniversary, graduation, Valentine’s Day, Christmas, or you just feel a little decadent one day, they are an easy, healthy and festive main or first course for any special celebration.

Try to pick four equally-sized large portobello mushrooms. Check the gills to see if they’re fresh by looking for a paper-thin layer of white cap. The perfect mushrooms will be damp and springy but not overly moist, mushy, or dried out.

Break the stems off of the portobello mushrooms and scrape the gills out of them with a spoon. Wipe the caps with a damp paper towel, and then lay them gilled side up in the dish before setting them aside.

Once prepped and filled, bake the mushrooms until they are soft, the filling is heated through, and the topping is browned, which should take around 30 to 32 minutes. Let the mushrooms cool for 5 to 10 minutes, and then top them with additional scallions before serving (if desired).

Unbelievably delicious, we paired ours with Baked Scallops with Couscous and Leeks for a romantic New Year’s Eve dinner at home. We will be making them again as an hors d’oeuvre for an upcoming dinner party, but will use smaller cremini mushrooms. However, be prepared for sticker-shock over the price of lump crab meat… but special occasions call for treating yourself, right?

A few weeks later we made the appetizer size for the house party. Using the same amount of ingredients for the stuffing, it filled about 30 button mushrooms and took approximately 25 minutes to cook.

Crab Stuffed Portobello Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 large Portobello mushrooms
  • 4 oz. reduced-fat cream cheese (Neufchatel), softened
  • 1 1/2 tsp. seafood seasoning blend such as Old Bay
  • ¼ tsp. salt, optional
  • Freshly ground pepper to taste
  • 5 to 10 dashes of Tabasco hot sauce
  • 1 egg white
  • 2 scallions, finely sliced, plus more for garnish
  • ½ cup Panko breadcrumbs, plus 3 Tbsp., divided (gluten-free if desired)
  • ½ cup grated Parmesan cheese, plus 1 Tbsp., divided
  • 2 Tbsp. finely chopped jarred and drained roasted red pepper or pimento
  • 8 oz. lump or jumbo crab meat
  • 1 Tbsp. melted salted butter
  • 1/8 tsp. paprika

Directions

  1. Preheat oven to 425 degrees F. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
  2. Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
  3. Add scallions, ½ cup breadcrumbs, ½ Parmesan and red pepper and mix on low until combined. 
  4. Stir crab, gently by hand into the cream cheese mixture until just incorporated.
  5. Scoop the filling into the mushrooms, dividing evenly.
  6. Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
  7. Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.

http://www.lynnandruss.com

Original recipe by Katie Webster

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

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The fabulous entrée tastes surprisingly complex for the short amount of time it takes to prepare. The scallops and leeks really do release flavor into the couscous, and the vinaigrette definitely completes the dish. It is a great “special occasion” meal that anyone who loves scallops is sure to remember.

Cooking the scallops on a bed of Israeli couscous, leeks, and white wine is easy and allows the pearls of pasta to absorb the scallops’ briny liquid. To ensure the scallops finish cooking at the same time as the rest of the dish, jump-start the leeks and couscous in the microwave, adding garlic and a pinch of saffron* to subtly perfume the dish.

Stir in wine and boiling water (with the blooming saffron, if using), which starts the dish off hot and shortens the cooking time. Using a very hot oven and sealing the pan with foil promises perfectly, and efficiently, cooked scallops that steam atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provides an appealing accent that complements the scallops and leeks without overpowering them.

It is recommend that you buy “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

TIPS: For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. *If using saffron threads, pulverize them in a mortar with pestle and then put them in the hot water to bloom.

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 cup Israeli couscous
  • 5 Tbsp. extra-virgin olive oil, plus extra for serving
  • 4 garlic cloves, minced
  • Salt and pepper
  • Pinch saffron threads (optional, *see above tip)
  • ¾ cup boiling water
  • ¼ cup dry white wine
  • 1½ lbs. large sea scallops, tendons removed
  • 2 Tbsp. minced fresh tarragon
  • 1 Tbsp. white wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. grated orange zest plus 1 Tbsp. juice

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and saffron (if using), in a bowl. Cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.
  2. Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
  3. Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and ⅛ teaspoon salt together in bowl.
  4. Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.

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Adapted from a recipe by America’s Test Kitchen

Spicy Korean-Style Braised Cod

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OK, I’ll go out on a limb here and claim this cod recipe is probably one of the best fish dishes I’ve ever eaten! The skillet braise is a simplified version of daegu jorim, or Korean braised cod. Here, Milk Street builds an umami-rich braising liquid by combining sake, mirin, soy sauce and gochujang (Korean fermented chili paste), plus garlic, ginger and chilies.

In the Korean kitchen, steaks of fatty fish, such as black cod or mackerel, are commonly used in daegu jorim, but this recipe opts for easy to source Atlantic cod fillets. Instead of buying individual fillets, we bought a 1 1⁄2-pound piece and cut it down to our preferences.

Earthy, subtly sweet daikon radish is a standard ingredient in the braise but Yukon Gold potatoes are said to be a good alternative. Baby bok choy is also added for color and to round out the braise. Let ‘s just say, this packs quite a punch—which we loved—but to tone it down a notch or three, use only one Fresno chili and discard the seeds and veins.

If you like, sprinkle on sliced scallions or toasted sesame seeds as a garnish, and/or drizzle on some sesame oil. Be sure to serve steamed short-grain rice alongside. Kimchi would be a great accompaniment, too. It was even very good as leftovers. — Just YUM!

Don’t cover the skillet tightly after adding the cod and bok choy. Leaving the lid ajar allows some steam to escape, so the broth reduces slightly, for more concentrated flavor and consistency.

Spicy Korean-Style Braised Cod

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups sake
  • 1/3 cup mirin
  • 1/4 cup soy sauce
  • 3 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 1 – 2 Fresno or jalapeño chilies, stemmed and sliced into thin rounds
  • 12 oz. daikon radish, peeled, quartered lengthwise and cut crosswise into ½-inch pieces or 12 oz. medium Yukon Gold potatoes, peeled and sliced into ½-inch rounds
  • 4 6-oz. skinless cod fillets, each about 1 inch thick
  • 8 oz. baby bok choy, trimmed and cut crosswise into 1-inch pieces
  • Kosher salt and ground black pepper
  • Steamed rice

Directions

  1. In a 12-inch skillet, stir together the sake, mirin, soy sauce, gochujang, garlic, ginger and chilies; bring to a boil over medium-high, stirring occasionally. Add the daikon (or potato), then cover, reduce to medium, and cook, flipping and stirring the radish every 5 minutes or so, until a skewer inserted into the pieces meets no resistance, 10 to 15 minutes.
  2. Slide the cod fillets into the skillet and scatter the bok choy over the top. Cover partially and cook over medium, turning the fish and stirring the vegetables just once or twice, until the cod flakes easily and the sauce is slightly thickened, 5 to 8 minutes. Taste and season with salt and pepper.
  3. Ladle into shallow bowls and garnish with sliced scallions and sesame seeds.

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Adapted from a recipe by Courtney Hill for Milk Street

Shrimp Pasta with Preserved Lemon

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Here, preserved lemon is paired with seared shrimp in this easy weeknight pasta recipe. It also features garlic, chile flakes, plenty of Parmesan, and a touch of fresh lemon juice, bringing the full spectrum of lemon flavor to the table. Let me just put it out there, the dish was luxuriously fantastic!

It’s amazing that this silky sauce contains no cream. One of the main ingredients, preserved lemon, adds a wonderful base note and should not be omitted. Then, instead of using an entire pound of pasta, we scaled it back to half that amount for a better balance with the shrimp. Just keep in mind, it may not provide 4 entrée-sized portions (depending on hungry your diners are!).

Back to those preserved lemons. They are a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons have softer, richer, and deeper flavors, mellowed by the salty bath that pickles them. While they lose some of their bracing acidity, citrusy aromas and gentle tanginess remain.

We keep a jar of preserved lemons in our auxiliary refrigerator at most times. Which BTW, take at least 3 weeks “hibernating” in a cool room, then a spin in the fridge before they are ready to use. The jar of preserved lemons, at left, was just made with kosher salt, lemons, black peppercorns and bay leaves.

TIP: If you don’t have, or can’t find preserved lemons, you can microwave four 2-inch strips lemon zest, minced, 1 teaspoon lemon juice, ½ teaspoon water, ¼ teaspoon sugar, and ¼ teaspoon salt at 50 percent power until the liquid evaporates, about 1½ minutes, stirring and mashing the lemon with the back of a spoon every 30 seconds.

Shrimp Pasta with Preserved Lemon

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. medium tube-shaped pasta (such as rigatoni or penne)
  • Kosher salt
  • 1 lb. large shrimp, peeled, deveined
  • ¼ cup extra-virgin olive oil
  • 6 garlic cloves, finely chopped
  • ¼ cup finely chopped preserved lemon rinds
  • ½ tsp. crushed red pepper flakes
  • 4 Tbsp. chilled unsalted butter, cut into 4 pieces
  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
  • 1 Tbsp. fresh lemon juice
  • ⅓ cup finely chopped parsley, plus more for serving

Directions

  1. Cook 1 lb. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about 2 minutes.
  3. Add shrimp and cook, stirring often, until just opaque, about 2 minutes.
  4. Add pasta, 2 Tbsp. unsalted butter, cut into 2 pieces, and 1 cup pasta cooking liquid and cook, tossing vigorously, until butter is melted and sauce is thickened slightly, about 2 minutes. Add ½ cup finely grated Parmesan; toss until melted.
  5. Add ½ cup pasta cooking liquid, 2 Tbsp. unsalted butter, cut into 2 pieces, and ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 1 minute. Mix in 1 Tbsp. fresh lemon juice and ⅓ cup finely chopped parsley.
  6. Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.

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Adapted from a recipe by Rachel Gurjar for Bon Appétit

Salmon with Barigoule

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As a Milk Street article informed us, barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions.

Here, cremini mushrooms are added for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, use canned artichokes rather than fresh, but to keep their flavor as bright as possible, cook them in the broth only for as long as it takes to heat them through.

Our changes? Instead of four, 6-ounce filets, we bought a 1 1⁄2-pound single filet and cut it into 3 strips, which gave each of us an 8-ounce portion. Similarly, 4 ounces of mushrooms just didn’t float our boat, so we doubled that amount to 8 ounces.

Another alteration was cutting the artichoke hearts in half instead of quartered, because they were on the small side to begin with. Finally, because our salmon filets were a bit larger, and the fact that prefer ours less translucent, we simmered them until they reached an internal temperature of 130°. All changes are noted below.

Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.

Salmon with Barigoule

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. salmon fillets, each about 1 inch thick
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini mushrooms, trimmed and thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • 2 medium shallots, chopped
  • 1 sprig tarragon, plus 2 Tbsp. chopped fresh tarragon
  • 1 cup dry white wine
  • 1 1/2 cups chicken broth or vegetable broth
  • 14 oz. can artichoke hearts, drained, cut into halves or quarters if whole
  • 2 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Season the salmon all over with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are browned, 4 to 6 minutes.
  2. Add the garlic, shallots, tarragon sprig and ½ teaspoon salt; cook, stirring often, until the garlic is golden brown, 1 to 2 minutes.
  3. Add the wine and cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
  4. Add the broth and bring to a simmer. Place the salmon boned side down in the pan, reduce to low and cook at a very gentle simmer, uncovered, for 5 minutes. Flip the fillets and cook until the thickest parts reach 130°F or are slightly translucent when cut into, about 5 minutes.
  5. Remove the pan from the heat. Using a wide metal spatula, transfer the salmon to wide, shallow serving bowls.
  6. Bring the broth to a simmer over medium-high, then add the artichokes and butter; cook, stirring, until the artichokes are heated through and the butter is emulsified into the sauce, about 1 minute.
  7. Off heat, taste and season with salt. Remove and discard the tarragon sprig, then spoon the mixture over and around the salmon and sprinkle with the chopped tarragon.

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Recipe by Courtney Hill for Milk Street

Tomato Salad with Tuna, Capers, and Black Olives

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Local tomatoes are king this time of year so we try to use them in a variety of ways almost everyday during the season. Here’s a simple summer tomato salad recipe that makes the most of—and uses up—some of the tomato bounty from your garden or local farm market.

America’s Test Kitchen (ATK) discovered that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. Another discovery was there’s no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

The amounts of the ingredients are subjective to your own preferences. If you prefer tuna packed in oil, go ahead and use it; in fact, save the drained oil from the tuna and use it instead of, or with, the remaining olive oil. No blanching or cooking needed here!

The olives, red onions and capers are boldly flavored Mediterranean standbys, typically a healthy diet to follow. It’s a great option to bring on a picnic or to enjoy lunch at your community pool.

While we are on the subject of great tomato recipes, I have to give a shout out to the Heirloom Tomato Tart (shown above) that I blogged about 4 years ago. If you are also interested in that recipe just click on the link. The tomato salad recipe is below.

Tomato Salad with Tuna, Capers, and Black Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. vine-ripened tomatoes
  • ½ tsp. table salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice from 1 lemon
  • 3 Tbsp. capers, chopped
  • 12 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
  • ¼ cup red onion, chopped fine
  • 2 Tbsp. chopped fresh parsley leaves
  • Ground black pepper
  • 1 6-oz. can solid white tuna in water, or oil-packed if preferred

Directions

  1. Core and halve tomatoes, then cut each half into 1/2″ thick wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
  2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  3. Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.

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Coconut-Miso Salmon Curry

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This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness.

Unfortunately, I misread the instructions and didn’t add the miso until after the coconut milk had been boiling for several minutes, missing out on the nice caramelization—mea culpa. While the overall flavor is on the mild side, adding a tablespoon of red Thai curry paste at the same time as introducing the miso to the pot, will provide a more pronounced touch of heat and deepen the overall color.

Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 Tbsp.)
  • 3 garlic cloves, thinly sliced
  •  Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 1 1/2-lb. salmon fillet, cut into 2-inch pieces
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 Tbsp. fresh lime juice, plus lime wedges for serving
  •  Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro

Directions

  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  3. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
  4. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  5. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

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Adapted from a recipe by Kay Chun for NYTimes Cooking