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Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Monday's Leftovers: Quick Cioppino

YumSugar — Mon, 26 Oct 2009 09:00:01 -0700

The beginning of the workweek is always on the strenuous side, so keep Monday nights as effortless as possible by selecting a swift dinner recipe that calls for ingredients you've already got on hand.

By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.

Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.

Sunday Dinner: Halibut With Leeks, Mushrooms, and Clams

YumSugar — Sun, 25 Oct 2009 06:30:20 -0700

There's no better way to really catch Fall fever than to prepare a steamy seafood dish that also incorporates the season's top produce picks.

For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.

The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.

Definition: Branzino

YumSugar — Wed, 21 Oct 2009 13:00:48 -0700

A silver-skinned fish found in European sea and saltwater lakes, branzino goes by many names, including European sea bass, spigola, loup de mer, róbalo, and lubina.

The fish, which ranges in size from one and a half to three pounds, has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.

Fast & Easy Dinner: Cornmeal-Crusted Catfish Rolls

partysugar — Tue, 20 Oct 2009 10:15:24 -0700

Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar - who hasn't had fried chicken?! - and the texture is ideal because it's both crunchy and soft.

This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe, read more.

Cornmeal-Crusted Catfish Rolls
From Better Homes and Gardens

Ingredients

1-1/2 lb. catfish fillets
1/4 cup cornmeal
2 tsp. Cajun or blackening seasoning
1/4 cup vegetable oil
2 baby sweet peppers or 1/4 of a large sweet pepper
1 stalk celery
1/4 of a small red or sweet onion (optional)
1/3 cup mayonnaise
1 Tbsp. ketchup
1/4 to 1/2 tsp. bottled hot pepper sauce (optional)
8 cocktail-size rolls, split and toasted

Directions

Rinse fish; pat dry. Cut in 8 pieces.
In a shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.
Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl.
In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture.
Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture.

Serves 4.

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Would You Rather Eat Anchovies or Sardines?

partysugar — Sun, 04 Oct 2009 01:30:39 -0700

Skewered Fish With Couscous Is an Easy, Any Season Meal

partysugar — Fri, 25 Sep 2009 09:15:59 -0700

In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?

Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.

Mahi-Mahi Skewers With Tapenade and Couscous
From Bon Appétit

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Preheat broiler.
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Serves 4.

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Sole Inspired by Julia

partysugar — Fri, 21 Aug 2009 10:30:30 -0700

Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere - the life-changing fish that Julia enjoyed upon her arrival in France - that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.

Name That Dish!

YumSugar — Thu, 13 Aug 2009 16:15:17 -0700

If you enjoy preparing snapper for dinner, you could also prepare it in the dish you see below. What's it called?

Fast & Easy Dinner: Five-Spice Snapper

partysugar — Wed, 12 Aug 2009 06:50:42 -0700

Once you learn about a new ingredient, like five-spice powder, the best way to get to know it is to cook with it. To experiment with China's most popular spice blend, consider this recipe. The five-spice powder gives the fish a sweet, spicy, and pungent flavor.

A quick and simple slaw consisting of napa cabbage, scallions, and soy sauce is an ideal crunchy companion to the dish. If you can't find snapper, substitute another firm-fleshed fish. To get the recipe keep reading.