Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.

Baked cod with butter and lemon

1 lb cod fish fillet
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika


1
If fish fillets are large, cut into serving pieces.
2
Mix butter and lemon juice.
3
In another bowl, mix flour, salt and white pepper.
4
Dip fish into butter mixture; coat fish with flour mixture.
5
Place fish in ungreased square baking dish, 8x8x2 inches.
6
Pour remaining butter mixture over fish; sprinkle with paprika.
7
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Read more: <a href="http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback">http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback</a>

Mediterranean Ling Cod

2 Tbs olive oil

1/2 c shallots, sliced

4 canned anchovies

zest of one orange

orange peeled and segmented

1 28 oz can diced tomatoes, undrained

2 cups squash/zucchini, cut into 1 inch cubes

1 tea salt

1/4 tea pepper

2 lbs ling cod

3 cups cooked  rice

1. Heat olive oil in a large skillet and add shallots. Cook until soft and add anchovies. Cook until anchovies melt. Add zest, orange segments, tomatoes, squash/zucchini, salt & pepper. Cook until zucchini are soft. Add cod and cover with vegetables. Cook until cod is done, 10 minutes or so. Serve cod and vegetables on rice. 

Fish Tacos with Chipotle Lime Sauce

From www.loveandoliveoil.com

ingredients:

1 pounds flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, de-seeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, de-stemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

To assemble:
10 to 12 corn tortillas, warmed
3 cups shredded cabbage

directions:

Combine the fresh lime juice with the vegetable oil and soy sauce in a rectangular baking dish (not metal). Add the fish, turn to coat, and set aside to marinate for at least 15 minutes.

For lime sauce, in a small bowl, combine the mayonnaise, yogurt, lime juice, chipotle, and garlic. Season to taste with salt.

For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.

Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Let cool slightly then flake into bite-size chunks.

To assemble, place a bit of fish on a warm tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.

Pesto

From our beloved Mark Bittman - How To Cook Everything

2 cups loosely packed basil leaves
2 cloves crushed garlic
2 tablespoons pine nuts
1/2 cup olive oil
1/2 cup grated parmesan
Salt to taste

Place in a food processor and process.

Use on fish or pasta or things that you want to taste delicious.

Grilled Salmon with Chili-lime Sauce

From Quick and Easy Thai by Nancie McDermott

Fish
3 Tb coarsely chopped garlic
3 Tb coarsely chopped fresh cilantro roots or stems and leaves
2 Tb fish sauce
1 Tb tamari
1/2 tea sugar
1/2 tea salt
1/2 tea freshly ground pepper
2 Tb veg oil
1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut, catfish or tilapia

Sauce
1/4 c fish sauce
3 Tb lime juice
2 Tb sugar
1 tea finely chopped garlic
1 tea finely chopped fresh hot green chilies
1 tea finely chopped fresh cilantro

1. To prepare the fish: In a workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly mooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets and toss to coat everything well. Set aside for 20-30 minutes, longer is fine, covered and refrigerated up to 1 day.

2. To make the sauce: Combine the fish sauce, lime juice, sugar and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.

3. Prepare a very hot grill. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot with the bowl of sauce on the side.

Quick Red Curry with Tuna and Peas

From Quick and Easy Thai by Nancie McDermott

1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar

In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.

Spicy Tuna Salad with Chilies and Lime

From Quick and Easy Thai by Nancie McDermott

1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro

Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.

Pacific Ponzu Salmon

From West Coast Cooking by Greg Atkinson

Makes 6 servings

For the Ponzu Sauce
1 grapefruit
1 orange
1 lime
1/4 c sugar
1/4 c soy sauce or tamari
1/4 c rice vinegar

For the Fish
6 salmon fillets, 7 oz each
1 tea fine sea salt
2 Tb vegetable oil

1. make the ponzu sauce. Use a zester to remove teh colorful outer rind from the grapefruit, orange, adn lime; set the zest aside. Juice the fruits and combine the juices.

2. Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has dissolved. It will be carmel colored. Pour in the fruit juice and step back; the mixture will boil and steam rapidly, then settle into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the carmelized sugar.

3. When the carmelized sugar has dissolved, add the soy sauce and vinegar. Drop in half of the citrus zest and continue boiling the sauce until it is slightly thickened, 1 or 2 minutes. Save the remaining zest for garnish.

4. Pat the salmon fillets dry and sprinkle with sea salt. Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute. Put the oil in the pan; it should be almost smoking hot.

5. Put 2 or 3 of the salmon fillets into the pan, skin side up, and allow the salmon to cook, undisturbed, until the crisp brown crust has formed on the fleshy side of the fish, 4-5 minutes. With a fish spatula lift the fillets out of the pan and set them skin side down on an ungreased baking sheet. Repeat with the remaining fillets. The salmon and sauce can be prepared ahead up to this point and finished just before serving.

6. Preheat oven to 400 and bake the seared salmon fillets until the fish is heated through and the fillets slip easily off their skins, about 5 minutes.

7. Make a puddle of ponzu sauce in the center of each of 6 plates and set a fillet on top of each. Garnish with the reserved zest.

Roasted Trout with Thyme

From The Naked Chef by Jamie Oliver
serves 4

four 1 lb trout, scaled and gutted
2 good handfuls of fresh thyme
sea salt and freshly ground black pepper
3 Tb olive oil
2 lemons
4 bay leaves, fresh if possible

Preheat your oven to 475. Wash the trout inside and out and pat dry with paper towels. Using a mortar and pestle, smash up the thyme with 1 tea of salt, some pepper and the olive oil (or very finely chop). Rub this mixture into the trout; covering the belly cavity and the skin.

Cut the lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it. Place the trout and lemons on a roasting tray and bake, allowing roughly 10 minutes. To check that the trout is cooked properly, just go to the thickest part of the trout and try to pull the meat away from the bone. If it pulls away easily it is cooked, and if it doesn't put it back into the oven for a couple more minutes. By the time the trout has finished cooking the skin should be crispy. The roasted lemons should be beautifully sweet and slightly jammy in flavor - this is such a nice way to cook the lemons as teh bay also infuses them with flavor.

Serve the trout with the lemon, which you can squeeze on to the fish. I like to serve this with some pan-friend potatoes and a crisp green salad.

Grilled Fish, Romagna Style

2 1/2 to 3 lbs whole fish gutted and scaled, or fish steaks
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs

1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.

Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt

From The Naked Chef Takes Off by Jamie Oliver

serves 4

9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt

Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.

Quick Fish Tacos

Modified from Bon Appetite May 2008

1 pound frozen cod fillets from Trader Joe's
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
2 tablespoons lime juice
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
1/2 cup Cilantro
Salsa Verde
Lime wedges

Whisk mayonnaise, milk, and lime juice in small bowl. Stir in cabblage, chill. Cook fish as directed on box. Coarsely chop fish; place on platter. Serve with lime mayonnaise cabbage mixture, tortillas, chopped onion, cilantro, avocados, Salsa Verde, and lime wedges.

Sicilian Sardine Sauce

From Essentials of Classic Italian Cooking by Marcella Hazen

4-6 Servings

8 oz, net weight, drained choice canned sardines packed in olive oil
2 c finocchio leaf tops or 1 3/4 cups fresh wild fennel
salt
1 Tb black raisins
1/2 c extra virgin olive oil
2 Tb chopped onion
4 flat anchovy fillets, chopped fine
1/3 c pignoli (pine nuts)
1 1/2 Tb tomato paste, dissolved in 1 c luke-warm water together with a large pinch of powdered saffron or 1/2 tea crumbled saffron threads
Black pepper, ground fresh from the mill
1 to 1 1/2 lbs pasta (best with bucatini or perciatelli, but thick, hollow tubes work)
1/2 c dry, unflavored bread crumbs, lightly toasted in the oven or in a skillet

Wash the finocchio tops or the wild fennel in cold water. Bring 4-5 quarts of water to a boil, add salt, and as the water resumes boiling put in the greens. Cook for 10 minutes with a cover set on askew. Off heat, retrieve the cooked fennel greens using a colander spoon, but do not pour out the water in the pot. Save it for cooking the pasta later.

When cool enough to handle, squeeze the greens gently in your hand to force moisture out, then chop them.

Soak the raisins in several changes of cold water for no less than 15 minutes, then drain them and chop them.

Put water in a saucepan and bring it to a lively simmer.

Choose a saute pan that can subsequently accommodate all the ingredients except the pasta. Put in the olive oil and chopped oniion, and turn on the heat to medium. Cook the onion, stirring, until it becomes translucent. Place the saute pan over the pot with simmering water, add the anchovies, and stir them constantly with a wooden spoon, mashing them from time to tiem with the back of the spoon.

When the anchovies are nearly dissolved to a paste, return the pan to the burner over medium heat, add the greens, and cook for 5 minutes, stirring from time to time.

Add the pignoli, the chopped raisins, the tomato paste and saffron solution, salt and a few grindings of black pepper, and turn over all ingredients to season them evenly. Continue to cook at medium heat, letting all the liquid in the pan bubble away. (The sauce can be prepared several hours in advance up to this point.) Add sardines, turning them over in the sacue two or three times, then remove from heat.

Bring the water in which you cooked the fennel greens to a boil, add a little salt, and in it cook the pasta.

Toss the sardine sauce with the cooked drained pasta. Add the bread crumbs and toss again. Allow the pasta to settle several minutes before serving.

Grilled Fish Tacos

From Bon Appétit, May 2008

* 2 cups chopped white onion, divided
* 3/4 cup chopped fresh cilantro, divided
* 1/4 cup olive oil
* 5 tablespoons fresh lime juice, divided
* 3 tablespoons fresh orange juice
* 2 garlic cloves, minced
* 1 teaspoon dried oregano (preferably Mexican)
* 1 pound tilapia, striped bass, or sturgeon fillets
* Coarse kosher salt
* 1 cup mayonnaise
* 1 tablespoon milk
* Corn tortillas
* 2 avocados, peeled, pitted, sliced
* 1/2 small head of cabbage, cored, thinly sliced
* Salsa Verde
* Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Salmon with Rhubarb Ginger Chutney - westcoastcooking.com

(Serves 4)

For the Rhubarb and Ginger Chutney:
2 stalks rhubarb, chopped, (about 2 cups)
1/2 cup crystallized ginger, chopped
1/4 cup sugar
1/4 cup raspberry vinegar
1 teaspoon salt
For the Salmon:
4 filets of Copper River Salmon, or other king salmon, skin removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons light olive oil or corn oil

1.) To make the chutney, stir the rhubarb, crystallized ginger, raspberry vinegar and salt in a non-reactive (stainless steel or enameled) saucepan over medium-high heat. Cook, stirring until sugar is dissolved and mixture is beginning to boil. Cover, reduce heat to low, and cook 6 to 8 minutes, or until rhubarb is very tender and beginning to disintegrate. Chutney may be served at once or kept, covered and refrigerated, for several days.
2.) To grill the salmon, wipe the grill with a cloth dipped in olive oil, or spray it with an oil mister. Position the grill 4 inches above a bed of the glowing coals and wipe it with an oily cloth. Sprinkle the filets with salt and pepper and rub with oil.
3.) Place the filets, skinned-side up onto the rack and allow them to broil for 5 minutes. If the oil ignites, cool the flames with a little water splashed from a cup or streamed from a squirt gun. With a long spatula, turn the filets once and allow them to broil for 5 minutes more. Transfer to a warm platter or serving plates.