April 2015 | Fish & food

Tuesday, April 28, 2015

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche Nutritional info per serving

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank. INGREDIENTS 2 bunches English asparagus, woody ends removed 2 tbsp olive oil 4 skinless salmon fillets 8 pancetta rashers 100ml crème fraîche 2 tbsp mayonnaise Grated zest of 1...

Saturday, April 25, 2015

Calamari Stewed with Tomatoes

Squid can be cooked one of two ways: For the blink of an eye, or for a long, long time. Anything in between and it is rubbery. This dish, which is our version of a Southern Italian classic called calamari in umido, takes the long view of calamari cooking. Think of this dish as something between a stew and a pasta sauce. It’s every bit as good as-is—with crusty bread, of course—as it is accompanying pasta (go with a short...

Monday, April 20, 2015

Smoked mackerel with warm chickpea salad and harissa dip Nutritional info per serving

This salad recipe with mackerel and chickpeas is a really quick and tasty weeknight supper. INGREDIENTS Olive oil for frying and drizzling 1 onion Pinch chilli flakes 200g broccoli florets 400g tin chickpeas Handful spinach leaves 1 tsp harissa paste 100g thick natural yogurt 4 smoked mackerel...

Breaded harissa cod with lemon and red onion couscous Nutritional info per serving

A super healthy cod recipe served with a fragrant lemon and red onion couscous. INGREDIENTS 1 tbsp olive oil 1 red onion 1 garlic clove 4 tsp harissa paste 4 sustainably sourced frozen cod (or other white fish) fillets, defrosted 40g dried breadcrumbs 1 lemon 250g couscous 400ml hot chicken...

Yogurt and turmeric fish curry Nutritional info per serving

This fish curry is simple to make, and perfect for a quick and easy midweek meal. INGREDIENTS 200g basmati rice 450g frozen, sustainable white fish, defrosted 2 tsp ground turmeric 250g Greek yogurt 2 garlic cloves Good knob of butter 1 medium onion 1 tsp ground coriander 1 tsp garam masala...

Friday, April 17, 2015

Healthy Foods to Reduce Stress

If you arrive late to work, moving to a new home or struggling to pay the bills, sorry - the chemical reaction that makes your heart race and tense muscles. And when untreated and poorly managed, stress wreaks havoc on your health. It makes you more susceptible to diseases like the common cold, increases blood pressure and increases...

Curried Spinach and Artichoke Skillet Pot Pie

This pie combines some of my favorite ingredients - puff pastry, spinach and curry powder in Japanese. An unexpected combination, I know. But I promise that this pie is incredibly delicious! The spinach artichoke filling is soft and creamy, beautiful stained yellow from the curry powder and topped with puff pastry, golden pie crust.I...

Tuesday, April 14, 2015

Tokwa and Tuna Recipe

Tokwa and Tuna is an appetizer dish composed of fried extra firm tofu and grilled ahi tuna. A Filipino dish called Tokwa’t Baboy, which is made up of tofu and pork, was the inspiration for this dish. I thought that using ahi tuna will compliment the fried tofu – and it did. I think that Tokwa and Tuna have some similarities with kinilaw...

Thursday, April 9, 2015

Broiled Lobster Tail with Brown Butter Sauce

Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course...

Angel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce

Some recipes are just so good I can’t wait to share them with you, and this is one of them. It’s simple. Just peeled shrimp, cooked just through in a sauce of cream and lemon juice, and tossed with herbs, angel hair pasta, and some freshly grated Parmesan cheese. My dad was over when we were making it and kept looking up from his bowl saying, “oh, this is a good one.” I’ve been poking into the fridge all afternoon sneaking...

Coconut Shrimp with Sweet Chili Mayo

Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~Elise In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that...

Cod Sautéed in Olive Oil with Fresh Tomatoes

Please welcome Hank as he shares one of his favorite ways of preparing fish with fresh garden tomatoes. ~Elise Tomatoes and fish are a natural pairing. Their sweetness and acidity livens up lean, white fish such as cod, walleye or sole, and it cuts some of the fattiness of oilier fish such as bluefish and mackerel. This is a deceptively...

Coconut Curry Mussels

When Garrett McCord told me he had the best mussels recipe in the world I was skeptical, that is until I tried it. Yikes this is good! ~Elise When I need a good party food or want to impress some friends I usually turn to mussels cooked in coconut milk and curry. It’s affordable, easy to prepare, and has a definite wow factor. I mean, who can’t resist the look of these obsidian peaks jutting out from a plate from canary-colored...

Crab Bisque

During the winter months, our local Whole Foods gets one or two shipments in a week of freshly cooked Dungeness crab. Like all seafood, crab tastes best when it is as fresh as possible. When buying crab, ask the guy or gal behind the counter when they got the shipment in. The answer you want to hear is “this morning”. If the crab came in that morning, or even the day before, it should be good. If it is 3 or 4 days, I would...

Baked Stuffed Clams

For most California girls, the idea of “digging for clams” isn’t really part of our cultural makeup. But out in Rhode Island, and the beaches south of Cape Cod, digging in the sand for your dinner is apparently a regular summertime activity. My friend Alden (age 8) and her sister Piper (my goddaughter, age 5) took me clam digging this...

Bouillabaisse

Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t sold that morning. There are plenty of variations of bouillabaisse, and even in Marseille you’ll find strong debates over the proper way to make it. The most important thing is that you should use several...

Brazilian Salmon Stew (Moqueca)

In Bahia in Northern Brazil, there is a savory fish stew called “Moqueca” that they make with local fish. Fernanda Guimaraes Rosa, who writes the Brazilian food blog Chucrute com Salsicha, brought a Vancouver friend’s salmon version of Moqueca to party a while ago, and it was wonderful, my favorite dish of the day. The salmon is marinated...

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