Fish

All in a Day’s Catch

Posted by on Apr 8, 2015 in Fish | 2 comments

 

MP and Cole have an enthusiastic Monday lunch routine; it is all about Tokyo Central.  Without a catchphrase relating Monday with midday sushi (like Tofu Tuesday), I did have an idea.  As long as MP was rounding up lunch, he could also allegorically catch fresh fish for dinner, like Ahi, I remember saying. He brought home a lovely piece of sparkling pinkish wild snapper.

Cool.

 

I am fond of surprises and simply spontaneous and supplied at 6 o’clock; never an expression of wonder or confusion on me—never. I rummaged through the freezer and refrigerator like a covert cartoon ninja.

 

 

 

 

 

 

 

After seasoning the fillets with salt, pepper, paprika, and a drizzle of oil, I placed them on a rack of lemon slices; then fired the oven up to 425 degrees.

A quick pickle of Napa cabbage and matchstick carrots appeared too.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1/4 cup rice vinegar

1/4 cup water

1 tablespoon sugar

1 small red chile, (I used a tiny dried de arbol)

Bring to a boil

 

 

 

 

 

 

 

Add

3 cups shredded Napa cabbage

1/2 cup matchstick-cut carrots

Let stand 30 minutes

adjust seasonings; and add

 

 

 

 

 

 

 

1/4 cup chopped cilantro

 

 

 

 

 

 

 

The snapper was perfectly baked after 10-12 minutes.

 

 

 

 

 

 

 

Whole wheat sourdough bread was revived and toasted.  We built sandwiches with quick pickled slaw, avocado, and Sriracha mayo .

MP twice said, “Thank you coco, I loved that!”

 

 

 

 

 

 

 

Whew, I did too.

Cartoon Source: Dreamstime.com

Read More

Grilled Bread with Tomato Jam and Prawns

Posted by on Jul 28, 2014 in Fish | 2 comments

 

 

 

 

 

 

 

It began with a bumper-crop of cherry tomatoes, slices of my favorite bread and a roadshow of Vietnamese Black Tiger Prawns.

 

 

 

 

 

 

 

Ordinarily, I would zizz up a partial peck of tomatoes after a scorch in the oven for a hot and creamy soup.  Only, grilled bread called me by name (I actually heard it).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A pound of MP’s seasoned tomatoes blistered at 425 degrees for 20 minutes;

 

 

 

 

 

 

 

prawns grilled too.

 

 

 

 

 

 

 

Right on to the baking sheet,

 

 

 

 

 

 

 

I added a clove of crushed garlic and a tablespoon of red wine vinegar;

 

 

 

 

 

 

 

then rubbed a clove of garlic over the toasted bread, sandpaper-like;

 

 

 

 

 

 

 

 

the tomatoes topped the bread like savory jam.

 

 

 

 

 

 

After snapping the tails off the prawns, they rested on the jam before crowning the mélange with Romesco Aïoli.

 

 

 

 

 

 

 

 

MP didn’t see it coming—snappy summer supper on the patio with Otis.

 

 

 

 

 

 

 

 

Read More

Ceviche Delicioso

Posted by on Sep 2, 2013 in Fish | 1 comment

Ceviche Delicioso

 

Grabbing a container of Ceviche has become one of our final stops as we plow through the overcrowded farmers’ market on Saturday mornings.  It has become too pricey for my standards—so instead I bought a pound of glistening white sole to “cure” my own batch.

 

 

 

 

 

 

 

 

 

 

The days have been sweltering --with a gift of glorious sunsets.

Imagining house made Ceviche in lettuce cups with grilled corn, homemade salsa verde, and veggies from the garden propelled me through the humid kitchen.

 

 

 

 

 

 

 

The acid in a combination of lemon and lime juices essentially “cooks” the proteins in the fish without the use of heat.

 

 

 

 

 

 

 

I set aside my concerns about food safety and the heartbreaking news that our local fish may be contaminated because of the Fukushima nuclear disaster.

 

 

 

 

 

 

 

I diced the fish into small cubes to insure every tidbit would pickle evenly in the citrus juices.

 

 

 

 

 

 

 

Garlic, Fresno and roasted poblano chilies along with salt, pepper and, red onion were the simple ingredients.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I stirred the refrigerated brew every hour as I watched the sole move through the process from translucent to pinkish and then pure white.

 

 

 

 

 

 

 

In the end while MP grilled the vegetables, I stirred a remnant garden tomato (boo-hoo), cilantro,and avocado into the ceviche.

 

 

 

 

 

 

 

It was a-mazing –refreshing, not too citrusy and oh so flavorful!

If we survive the week…I am going in for more next Saturday.

This is the day the Lord has made;
We will rejoice and be glad in it.

Psalm 118:24

http://www.youtube.com/watch?v=B300gQkgDS0

Happy Labor Day from cococooks. ♥

 

Read More

Waynefish Tacos

Posted by on Apr 19, 2013 in Fish | 1 comment

Waynefish Tacos

MP and I received a gift of Dorado (also known as Mahi- Mahi) from Wayne, a fisherman who sits near us at church.  The sweet and substantial fish was caught off the coast of Baja.

Fish tacos came to mind after I discovered these baby cabbages and spring onions at the Farmers' market yesterday.

 

 

 

 

 

 

I make a fiery spice mix that I use to zest up a myriad of  dishes.

 

 

 

 

 

 

 

 

After lightly dusting the fish fillets

 

 

 

 

 

 

with a seasoned flour mixture

 

 

 

 

 

 

 

I simply browned them until they became tender, flaky and moist.

 

 

 

 

 

 

 

Sauteed red peppers and sliced onions.

 

 

 

 

 

 

 

Crispy and creamy slaw with cilantro and lime.

 

 

 

 

 

 

 

 

Happy, Happy Baja Fish Taco Night!

Daphne Oz -- inspired

Thank you Wayne!

 

 

 

 

Read More

Tarragon Memories

Posted by on May 24, 2012 in Fish | 9 comments

Tarragon Memories

MP and I were married just after my 20th birthday.

I was learning to cook.  MP was more confident in the kitchen.

We ate a lot of tacos.  His signature dish was something called Eggplant Oscar.

The only clear memory for me, was an iron skillet with sautéed eggplant and tarragon.

Lots of tarragon.

Tarragon cleared my radar for a few decades.

2012

 

 

 

 

 

 

 

The French Tarragon in the garden has shiny shrubby leaves, tiny yellow flowers and is perfumed with an aroma of anise.

Traditionally it flavors sauces but also fish.  Hmmm,

Fresh Fish Burgers.

Here is how I do it.

 

 

 

 

 

 

 

I am fortunate to have a source where I can purchase chunks that remain after the fishmonger prepares the lovely larger filets.  Timing is everything.

 

 

 

 

 

 

 

 

 

 

Jose at Santa Monica Seafood Costa Mesa

 

 

 

 

 

 

 

I buy a pound of mixed pieces.  If there are pieces of salmon I separate them out.   Puree a quarter of the pound with mustard, Kosher salt, and freshly ground pepper.

Usually I use Dijon.  This was a grainy mustard left over from the cooking contest that I did not win.

 

 

 

 

 

 

 

Move this to a bowl and proceed to

 

 

 

 

 

 

 

place remaining fish into the processor with good mayonnaise.

I use only a tablespoon.  Use more if you like.

Next time I am going to add some lemon zest as well, to brighten it up.

 

 

 

 

 

 

 

This time don't puree it - but make it chunky.

 

 

 

 

 

 

 

Add it to the bowl with a touch more of salt, pepper, and chopped fresh tarragon.

 

 

 

 

 

 

 

Combine the two mixtures.  See why I used the salmon for the puree?

You can easily see that is is thoroughly combined.

I taste it now.  It is~~ that fresh!  Add more seasoning if it is needed.

The tarragon should be subtle and not overpowering.

 

 

 

 

 

 

 

Shape into 4 patties and place on a sizzling hot cast iron skillet, lightly oiled.

That cast iron skillet has been sizzling hot for 40 years.

 

 

 

 

 

 

 

Cook 4-5 minutes before you flip to finish.

 

 

 

 

 

 

 

Lettuce, tomato, and  a soft 100 percent whole wheat bun.

Rudi's Organic Baker

 

 

 

 

 

 

 

Move over Turkey Burger!

Read More

Shrimp Rock !

Posted by on May 12, 2012 in Asian and Vegetarian, Fish | 2 comments

Shrimp Rock !

I have been reading about the health benefits of coconut oil.

Yesterday I watched Daphne Oz prepare a fried rice dish using coconut oil with her mother on The Chew.

I was motivated to take the basic idea and use my rice cooker and cast iron skillet to make a spicy version.

Since tofu is reserved for Tuesdays, and it was MP’s favorite day- Friday, I set out looking for the perfect shrimp.

How blessed am I to have Santa Monica Seafood in the neighborhood?

 

 

 

 

 

 

 

 

 

Rock Shrimp from Florida were the ideal size and texture for the brown rice.

 

 

 

 

 

 

 

8 ounces Rock Shrimp

Shitake mushrooms, fresh ginger, shredded carrots, cilantro...

onion, snow peas, garlic, and scallions

1 Tablespoon coconut oil

stir-fry;

building the layers.

a quick cooking of the shrimp

before adding

 

 

 

 

 

 

 

cooked brown rice

slices of  a cooked egg

Dressed with soy sauce, rice vinegar, sesame seed oil and plenty of Garlic Head

SONY DSC

Two Forks.

 

Read More