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Mustard Roasted Snapper and Oven Roasted Broccoli Greens

February 3, 2012 By Leave a Comment

So, I went to get my fish for the weekend and my eggs and my co-op share and I wanted to make something like this recipe for mustard roasted fish from Ina Garten, but I also had broccoli greens and I really didn’t know what I wanted to do with them.  I searched for some ideas and found and this recipe for roasting broccoli greens.

Of course, I wanted them to tie together somehow, so this is what I did:

  • 2 large red snapper filets
  • Broccoli greens (or any kind of greens, I think I had 1.5 lbs.)
  • about 3 tablespoons of dijon mustard
  • about 1 tablespoon whole grain mustard
  • about 3 tablespoons of sour cream – I had no creme fraiche and didn’t feel like going out.
  • soy sauce
  • sesame oil
  • olive oil
  • 1/2 large shallot, chopped
  • 6 cloves garlic chopped

Preheat the oven to 425.  Wash your greens thouroghly.  These can be really dirty, so I soak, then rinse each leaf seperately to make sure they’re clean. Lay them out in a roasting dish – I needed two.

roasted red snapper and broccoli greens 1 Mustard Roasted Snapper and Oven Roasted Broccoli Greens

Sprinkle the garlic over the greens, then drizzle them with sesame oil and then a healthy glub of olive oil and soy sauce.  I didn’t really toss them, but I did move some of the leaves around so that the oil and garlic could drip down.

Put them in the oven and set the timer for 20 minutes.

roasted red snapper and broccoli greens 2 Mustard Roasted Snapper and Oven Roasted Broccoli Greens

On a foil lined sheet pan, layout the fish.

roasted red snapper and broccoli greens 3 Mustard Roasted Snapper and Oven Roasted Broccoli Greens

Liberally salt and pepper the filets.

Combine the mustards, about a tablespoon of soy sauce, and the shallot, stir to combine and then spoon over the fish making sure to cover it really well.

roasted red snapper and broccoli greens 4 Mustard Roasted Snapper and Oven Roasted Broccoli Greens

Check on the greens and if they’re starting to look cooked and even crunchy, put the fish in and cook for about 10-12 minutes or until the fish flakes easily in the thickest part of the filet.

Plate a pile of the greens and lay a half of each filet on top.

roasted red snapper and broccoli greens 5 Mustard Roasted Snapper and Oven Roasted Broccoli Greens

The fish was so good that by the time I took this picture, my children had almost finished theirs!  They were so excited about how tasty it was.  Each bite was perfect… the tangy mustards, the sour cream and the little bite of shallot was so satisfying and delicious!

We’re still working on the love for greens in my house.  These were interesting.  Some were almost like chips, and others tasted like collards. I think I would chop them instead of leaving the leaves whole next time.  Really quite tasty, but definitely a bitter green – I was expecting more of a spring green. We’re going to work on the greens a bit, but I know we’re going to eat this mustard roasted fish quite often!

Serves 4.



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Filed Under: All, Easy Dinner, Fish, Healthy, Lowcarb, Recipes Tagged With: , , , , ,

Seared Scallops over Penne with Garlic, Parsley and Lemon

January 30, 2012 By Leave a Comment

Since we actually committed to getting three fish meals in a week (at home!), it hasn’t been as difficult as I thought. The fish market is very near to where Haley has guitar lessons on Tuesday and almost directly next door to my CSA pick up location on Thursday – so I get whatever they’ve got super fresh on Tuesday and order what I want for Thursday. So far it’s working out beautifully.

  • 2 lbs. Whole grain pasta (I used Mueller’s penne)
  • 1 buch parsley, chopped
  • 5 cloves of garlic, chopped
  • the zest and juice of one lemon
  • 4 tablespoons olive oil, divided
  • about a cup of vegetable stock
  • 1 lb. large sea scallops – about 2 per serving

parsley pasta with scallops 5 Seared Scallops over Penne with Garlic, Parsley and Lemon

Put up a pot of salted water to boil for the pasta. Cook according to package directions and then drain in a colindar.  Put the pot back on the heat, add 3 tablespoons of olive oil in the pan.  When it heats up, add the garlic and saute for a minute. add the lemon zest and juice, then add the vegetable stock.

parsley pasta with scallops 4 Seared Scallops over Penne with Garlic, Parsley and Lemon

Bring to a boil and reduce to a simmer. Add the parsley and then the pasta back to the pot, toss, cover and remove from heat.

Heat a saute pan to a pretty high heat. Add the remaining tablespoon of oil to the pan and when that’s hot, gently add the scallops.  You want to hear a sizzle. Allow them to sit on the heat – don’t move them around, you don’t want them to break and you bit of a crust on them, and just barely cooked in the center. After about 2-3 minutes, the scallops should easily release so that you can flip them.  If they don’t release, they’re not ready; let them tell you when.

parsley pasta with scallops 3 Seared Scallops over Penne with Garlic, Parsley and Lemon

When they’re done on both sides, transfer to a plate.

parsley pasta with scallops 2 Seared Scallops over Penne with Garlic, Parsley and Lemon

Plate some pasta, making sure you toss it really well first – and top with a couple of scallops.

parsley pasta with scallops 1 Seared Scallops over Penne with Garlic, Parsley and Lemon

Delicious – so satisfying. I think next time I’d had something with some heat, maybe red pepper flake when I’m sautéing the garlic. Serves 6-8 people.

(There are only six scallops in that pan, because not everyone ate at the same time and I wanted the scallops cooked to order. The pasta I don’t mind reheated, but the scallops really need to be made fresh.)



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Filed Under: All, Fish, Healthy, Pasta, Recipes Tagged With: , ,

Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

January 26, 2012 By Leave a Comment

In our effort to get more fish into our diets, we have obviously needed to broaden our horizons as far as types of fish that I cook. We’ll eat anything, but I don’t know how to cook it best… yet. So today when I went to our local fish market – I saw what I thought was salmon and decided to get some.  I was quickly informed that the fish in question was not salmon at all, but steelhead trout, which I had never heard of.

If you have a good fish monger (which I do), they’ll be happy to tell you about the fish, what to expect, how to cook it – and I rely on this information quite a bit now that we’re trying for three fish dinners a week.  She told me that I could cook the fish any way that I would cook salmon, or trout – so I brought it home and this is what I did.

  • One large filet of trout (mine was 1.57 lbs.)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1/2 jar of balsamic capers (you could use regular, they would be fine)

Preheat the oven to 400 degrees.

Heat a saute pan on med/high heat.  Add the olive oil and when it shimmers, add the butter.  When the butter is melted, add the garlic and saute and toss until you can smell the garlic – about 2-3 minutes.  Add the capers, toss and take off the heat.  Set aside.

steelhead trout 2 Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

Put your fish on a cutting board, big enough to accomodate it.

steelhead trout 1 Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

Portion into four pieces.

Cut four pieces of aluminum foil, big enough to put the portion into, with room to seal the top.

Lay a portion of the fish onto the foil. Brush with the butter mixture and then spoon some of the garlic and capers on top.

steelhead trout 3 Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

Pull up the sides of the packet and roll the top and sides to seal it so the fish will steam and the sauce doesn’t leak and place on a sheet pan.

Cook for 20 minutes or until fish is flaky.

steelhead trout 4 Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

Carefully remove the fish from the packets – every single one lifted away from the skin, leaving it behind – pour the remaining sauce over the fish.

I served this with a tossed salad dressed with a balsamic vinaigrette to carry the flavors of the capers.

steelhead trout 5 Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

This was so good.  I would have thought it was salmon if I didn’t already know it wasn’t. A little less expensive than salmon and not so overfished, I know that we’ll be having this a lot! I can’t wait to try it with Asian flavors.



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Filed Under: All, Easy Dinner, Fish, Healthy, Lowcarb, Recipes Tagged With: , , ,

Marinated Grilled Fish with Fruit Salsa

August 15, 2011 By Leave a Comment

 

Full disclosure:  I did not love the Orange Roughy, but I ate every bit of it off my plate.  I will make this again, but I’ll use a different fish.

  • 1/2 cup soy sauce
  • juice of 1 lime
  • couple dashes of hot sauce (we used Crystal)
  • 4 filets of orange roughy
  • 1 cucumber
  • 2 ripe avocados
  • 2 nectarines
  • 2 apriums
  • 1 medium red onion
  • 3 red chile peppers, seeded
  • juice of half a lemon
  • 1 head of romaine lettuce
  • white balsamic vinegar
  • extra virgin olive oil
  • non stick cooking spray (I use Pam)

Combine the soy sauce, lime and hot sauce in a bowl with a cover (I used glass storage containers), whisk with a fork to combine, add the fish, cover and refrigerate for at least 30 minutes. Half way through, turn the fish to get both sides marinated.

marinatedfishwithfruitsalsa5 300x205 Marinated Grilled Fish with Fruit Salsa

chop the fruits and veggies (cucumber, avocados, nectarines, apriums, red onion, chiles)

marinatedfishwithfruitsalsa4 300x235 Marinated Grilled Fish with Fruit Salsa

and shake a couple of splashes of the vinegar and the lemon juice over the mixture, cover and refrigerate.

marinatedfishwithfruitsalsa3 300x225 Marinated Grilled Fish with Fruit Salsa

Heat a grill pan, treated with non stick spray to med/high heat.  When hot, add the fish and cook about 3 minutes on each side, or until opaque and flaky.

Put a bed of romaine on a plate, add a filet and top with the salsa mixture.  Pour a little olive oil over everything and serve.

marinatedfishwithfruitsalsa1 300x225 Marinated Grilled Fish with Fruit Salsa

The fruit salsa was incredibly delicious.  I didn’t love the orange roughy, I found it a bit fishy, but this is a great dish.  I would do it again with a different fish… maybe mahi, or tuna, or any fish that you know you love.

 



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Filed Under: All, Easy Dinner, Fish, Healthy, Recipes Tagged With: , , , , , ,

Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

August 8, 2011 By Leave a Comment


For the Slaw

  • 1 head napa cabbage thinly sliced
  • 2 red bell peppers thinly sliced
  • 1/3 cup rice vinegar
  • 1/3 cup canola oil
  • 1/2 cup honey
  • 1/4 cup sriracha
  • 4 tablespoons soy sauce (we didn’t have soy sauce, so I used some worcestershire – but then Jim went to the store and I had him buy some soy sauce and splashed some of that in too.)
  • juice of half a lemon
  • salt and pepper to taste

Combine the cabbage and pepper in a large bowl (preferably with a lid you can seal)

Mix the rest of the ingredients in a mixing bowl and whisk well.  Slowly pour the dressing all over the salad and then toss to combine.  If it seems like it’s not enough liquid, you could add more, but I find that sealing the bowl and shaking the whole thing vigorously, (while holding it closed!), works best to combine it.  Remember it will settle a bit and you don’t want it to puddle.  Refrigerate.

seafoodfeast1 300x225 Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

Spicy!

For the Cocktail Sauce

  • 1 cup ketchup
  • 1 heaping spoonful horseradish sauce
  • lots of shakes of worcestershire (10? – we like a lot)
  • juice of half a lemon

Combine all ingredients in a covered container, use a fork to whisk, cover and refrigerate.

seafoodfeast3 300x209 Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

Ignore the box of ginger, it has nothing to do with this meal.

For the Corn

Put up a big pot of water to boil.  Clean your corn and set aside.  When the water comes to a boil, put the corn in.  Allow to boil for three minutes and then take the pot off the burner.  Eat as soon as possible.  I dont’ know if this method works with frozen, I don’t eat them. If the corn isn’t quite in season yet, let them boil for about 6 minutes. If you just picked it out of the garden, don’t let it boil at all, just put it in the hot water till it’s warmed up.

seafoodfeast2 300x225 Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

See the crab steaming away on the side. Yum!

Have I mentioned I love summer food?

For the Shrimp

I like Ina’s method

Preheat your oven for 400 degrees – clean and peel the shrimp, leaving the tails on.  Toss with little olive oil, salt and pepper and bake on a sheet pan till pink and cooked through 8 or 9 minutes.  As soon as they’re pink, take them out.  There’s nothing worse than over cooked shrimp.  You can refrigerate these until cold or just set them aside until cool.  They. Never. Last.

seafoodfest5 300x225 Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

For the Snow Crab

Set up your steam pot, when the water’s boiling, drop the crab into  the insert (don’t submerge them in water), cover and steam till hot. Serve with butter, cocktail sauce, lemon wedges.  This meal is fit for a king and when crab is on sale, it’s not that expensive to do.  And if you buy the crab at Publix, ask them for the claws, apparently people ask them to take them off their clusters – I think that’s crazy, but I won’t complain.

seafoodfeast4 300x195 Sea Food Feast, Corn on the Cob and Sweet and Spicy Slaw

The slaw is very different and a nice change of pace, but in the end, I sort of missed the mayonnaise creaminess with my seafood.

We put all the bowls on the table along with salt, drawn butter and a stick of butter for slathering on the corn and let everyone serve themselves.



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Filed Under: All, Fish, Party Food, Recipes Tagged With: , , , , ,
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