Malaysian Barbecue-Glazed Grouper, Brown Rice, and Cucumber Salad with Garlic and Ginger

by Jennifer

This dinner was delicious and great for summer;  quick to put together, light, and the salad is very refreshing.  The longest thing is marinating the onions for the salad, which takes an hour;  get those going and then do something else for a bit, say, like make a vodka tonic and check your e-mail, which is what I did…. Dinner serves 4.

Malaysian Barbecue-Glazed Grouper 

I’m fairly certain this recipe comes from Cooking Light magazine, and it calls for halibut, which I couldn’t get, but the grouper substitution came out well.  Depending on the thickness of your fish, you may need to cover the pan after searing the first side to help it cook through faster.  Serve with brown rice.

  • 1 – 1 1/2 lbs halibut, grouper, or other firm white fish
  • 1 TBS neutral oil
  • 1 TBS fresh lemon juice
  • 1 TBS fresh orange juice
  • 1 TBS honey
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp hoisin sauce
  • 1 tsp fish sauce
  • 1/2 tsp chile paste with garlic
  • 1/4 tsp cornstarch

Heat oil in a large skillet over medium to medium-high heat;  add fish and cook, turning once, until cooked through (fish flakes easily), about 10 minutes total.

Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil over medium-high heat.  Boil for 20 seconds,

then brush glaze over fish;  repeat with remaining glaze after you’ve placed fish on dinner plates.

Cucumber Salad with Garlic and Ginger 

This recipe, from Yotam Ottolenghi’s Plenty, called for red onion which I didn’t have, so I substituted a small Vidalia onion;  he also has you mash the garlic and ginger with a mortar and pestle, again which I didn’t have, so I finely chopped them both.  It was still fantastic.

  • 3 TBS rice vinegar
  • 2 TBS neutral oil
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • 1 small red or Vidalia onion, thinly sliced
  • 1 1/2 inches fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tsp Maldon sea salt
  • 1 1/4 – 1 1/2 lbs cucumbers
  • 1 TBS toasted sesame seeds
  • 3 TBS chopped cilantro

Whisk together vinegar through sesame oil;

add the onions, mix well, and let sit at room temperature for an hour.

Slice the cucumbers lengthwise, and use a spoon to remove the seeds.  If they’re large, slice each half lengthwise, then slice crosswise at an angle, cutting the cucumbers into about 1/4” pieces.

Place cucumbers, remaining ingredients and onions with their marinade in a large bowl and toss well to combine.  Let the salad sit for 10 minutes, then stir well before serving.

Advertisements

Spice-Rubbed Fish Tacos with Cabbage Coleslaw

By Ira,

These tacos are tangy and spicy; a great combination. You first combine some spices together and rub it on the fish, then panfry it and add it your tacos on top of the coleslaw.

Serves 6 – Adapted from Eating Well

Coleslaw

  • 1/4 cup sour cream or yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • salt and pepper
  • 1/2 medium red or green cabbage, finely shredded
  • 12 corn tortillas or 6 larger flour tortillas

Spice-rubbed fish

  • 2 tablespoons flour
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 pounds cod or mahi-mahi
  • 1/2 lime
  • 2 tablespoons coconut oil or canola oil

First start by preparing the coleslaw. In a large bowl, combine the sour cream or yogurt, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper.

Then add the cabbage and mix again. Set aside.

On a plate, combine the flour, chili powder, cumin, onion powder, garlic powder, salt and pepper.

Add the fish and coat on one side, turn and coat well the other side.

In a large nonstick skillet over medium heat, add the oil, then the fish. Cook for a few minutes.

Gently flip and cook the other side for a few more minutes until the fish is cooked through (this depends on the thickness of your fish). Sprinkle all the fish with the juice of the 1/2 lime.

Warm the tortillas in the microwave for less than a minute, or on a dry skillet, one tortilla at a time.

To serve, place some of the coleslaw on a tortilla, followed by the fish.

Curried Salmon and Mixed Pea Salad

by Jennifer

This dinner is perfect for a hot summer evening, and is easy to put together.  The dressing is a variation of one found in Deborah Madison’s Vegetarian Cooking for Everyone.  The dressing, salmon and peas can all be prepared ahead.  Serves 4.

  • 1 1/4 – 1 1/2 lbs salmon steaks
  • 1 1/2 lbs mixed snow peas and sugar snap peas, trimmed
  • 1/3 cup nonfat plain Greek yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup mango chutney, such as Major Grey’s
  • juice of 1 lime
  • 2 – 3 scallions, whites and light green parts, chopped
  • 1 1/2 tsp curry powder
  • pinch of cayenne
  • 7 cups romaine lettuce

Preheat broiler.  Lightly coat salmon steaks with cooking spray, season with salt and pepper,

and broil for 10 minutes, or until just cooked through.  Let cool until you are able to comfortably break the salmon into chunks.  Set aside.

Blanch peas in a large pot of boiling salted water for 2 minutes;  drain and rinse well with cold water.  Pat dry with a towel and place peas in a large bowl.

Whisk together yogurt, mayonnaise, chutney, lime juice, scallions, curry powder and cayenne.  Refrigerate dressing for at least 15 minutes.

Toss half of the dressing with peas to coat, then add the salmon and toss gently, adding more dressing as desired.  Divide lettuce among 4 plates, then top with salmon and pea salad.

Miso-Glazed Swordfish Kebabs with Zucchini and Snow-Pea Salad

by Jennifer

This recipes comes from Gourmet magazine, and is supposed to be made with tuna, but I had swordfish and either way, it’s delicious, both sweet and savory, crisp and tender.  The salad is light and cool and made for summer.  Serves 4.

Kebabs:

  • 1 cup white miso
  • 1/2 cup mirin (Japanese sweet rice wine)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup mayonnaise
  • 2 lbs swordfish or tuna steaks, cut into cubes

Combine miso, mirin, sugar and water in a medium pot and cook over medium heat until the sugar has dissolved and the miso has softened.

Remove pot from heat and stir in the mayonnaise.

When the marinade has cooled, combine it with the fish in a ziplock bag and marinate in the refrigerator for at least 1 hour and up to 24 hours.

Prepare grill.  Thread fish onto skewers, leaving a small space in between, and grill over high heat for 2 – 3 minutes,

then flip skewers over for another 2 – 3 minutes.  Remove from grill and let sit for 5 minutes before serving.

Zucchini and Snow-Pea Salad

  • 2 medium-large zucchini, very thinly sliced
  • 3/4 tsp salt
  • 1/2 lb snow-peas, trimmed
  • 1 TBS low-sodium soy sauce
  • 2 TBS rice vinegar
  • 1 tsp sugar
  • 1 1/2 TBS roasted sesame seeds

Combine zucchini and salt in a colander set in the sink and let sit for 30 minutes.  Rinse well with cool water and then pat dry with a kitchen towel.

Cook snow-peas in a pot of salted, boiling, water for 1 1/2 minutes, then drain and submerge peas in a bowl of ice water to stop the cooking process.  When cool, drain peas again and pat dry.

Combine sugar, vinegar and soy sauce in a large bowl;

add zucchini, snow-peas and sesame seeds and toss well to combine.  The salad can be refrigerated up to 2 hours before serving.

Fish Soup Provencale with Escarole, Fennel and Orange Salad

by Jennifer

I’ve adapted this recipe (increased the vegetables, garlic and orange zest, increased the fish a little and the half-and-half a tad), either from Eating Well or Cooking Light (which basically are the same, in my mind), and it’s wonderful.  There’s a little heat, there’s the orange zest, the fennel seeds, and it’s not difficult to make.  While the potatoes are cooking you can put together the salad (use the same orange: zest for soup, fruit for salad).  Soup serves 4 – 6;  salad serves 4.

Fish Soup Provencale

  • 1 TBS olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 2 large garlic cloves, chopped
  • freshly grated zest of one orange
  • 1/4 tsp crushed red pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp fennel seeds
  • 1 bay leaf
  • 14.5 oz. can Italian-style diced tomatoes, undrained
  • 1 medium – large potato, peeled and cubed
  • 1 1/2 cups water
  • 1/2 cup white wine
  • 1 – 1 1/2 lb. firm white fish (I used flounder)
  • 1/4 cup chopped parsley
  • 1/3 cup half-and-half
  • 1 scant tsp kosher salt
  • freshly ground black pepper

Heat oil in a large pot over medium heat.

Add onion, peppers and garlic, and cook, stirring occasionally, for 5 minutes.

Add crushed red pepper through tomatoes with their juices and cook, stirring, until it boils (should be just about 1 – 2 minutes).

Add potatoes, cover, and cook for 10 minutes.

Add water and wine, cooking for another 5 minutes (uncovered).

Add fish and parsley and cook over medium-low heat until fish is opaque, about 3 – 4 minutes.

Stir in half-and-half, salt and pepper to taste.  Remove bay leaf and serve.

Escarole, Fennel, and Orange Salad

  • 1 small head escarole, outer leaves discarded, torn into bite-size pieces
  • 1 fennel bulb, halved lengthwise, cored, then thinly sliced
  • 1 orange, rind removed, cut into bite-size pieces
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.

Place escarole, fennel and orange in a serving bowl, and toss gently with dressing to combine.


Broiled Salmon with Mint and Preserved Lemon; Strawberry Salad with Feta and Pistachios

by Jennifer

My older son had the idea of a strawberry dinner,

celebrating both the local strawberries now in season and Ira’s birthday.  After picking strawberries at a local farm, I came up with this menu:  Strawberry Bellinis with Goat Cheese and Balsamic Onion Phyllo Pouches; Broiled Salmon with Mint and Preserved Lemon, Strawberry Salad with Feta and Pistachios, and No-Knead Bread;  Chocolate – Strawberry Cake.

Broiled Salmon with Mint and Preserved Lemon – serves 4

  • 1 large or 2 small garlic cloves
  • 1/2 cup, packed, of fresh mint
  • 1 small preserved lemon, sliced
  • 1/2 tsp kosher salt plus extra for sprinkling
  • freshly ground black pepper
  • 2 TBS extra-virgin olive oil, plus extra for brushing
  • 4 salmon fillets

In a small food processor (or by hand, if you wish), chop the garlic.  Add the preserved lemon and pulse a few times,

then add the mint and process again to finely chop.

Transfer mixture to a bowl and stir in 2 TBS oil, 1/2 tsp salt and pepper to taste.  Preheat broiler.

Brush salmon fillets with oil, season with salt and pepper, and broil a few inches from the heat for 10 minutes, or until just cooked through.  To serve, divide mint/lemon mixture on top of salmon fillets.

Strawberry Salad with Feta and Pistachios – serves 4

  • 1 1/2 lbs strawberries, sliced
  • 10 oz. package Romaine lettuce
  • 1/2 cup, packed, of fresh mint, roughly chopped
  • 1/3 cup toasted, unsalted pistachios
  • 3.5 oz. package crumbled reduced-fat feta cheese
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.  Toss together salad ingredients, then add dressing and toss gently to combine.

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil; Dandelion Salad

by Jennifer

You can make the tomatoes and oil earlier in the day;  bring to room temperature before serving.  The salad greens, too, can be washed and spun dry ahead of time, and left in the refrigerator.  The salmon recipe is an adaptation from Gourmet, and serves 6, as does the salad.

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

For tomatoes and lemon-oregano oil:

  • 2 pints cherry tomatoes, whole
  • 1 1/4 tsp sugar
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 20 fresh basil leaves
  • 24 fresh oregano leaves, plus 1/4 cup chopped fresh oregano
  • grated zest of 2 lemons
  • juice of 1 lemon

For couscous:

  • 2 tsp olive oil
  • 2 1/4 cups pearl (also called Israeli) couscous – I used whole wheat
  • 1 3/4 cups no-chicken broth
  • 1 cup water

For salmon:

  • 6 6-oz. pieces salmon fillet with skin, preferably wild and sustainably caught
  • 2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup kalamata olives, quartered lengthwise

For tomatoes and oil:  Preheat oven to 250 degrees.

Combine tomatoes, sugar, salt and pepper in a small shallow dish.

Heat olive oil in a 10” skillet over medium heat until shimmering, then add the garlic and cook for 1 minute.

Remove pan from heat and add the basil and oregano leaves.

Pour oil over the tomatoes.

Roast tomatoes in the oven for about 2 hours, until very soft but not falling apart.

When cool, use a slotted spoon to transfer the tomatoes to a bowl, then pour the oil mixture through a fine-mesh sieve into a separate container, discarding solids.  Stir lemon zest, juice, and chopped oregano into the oil.

For the couscous:

Heat olive oil in a 3-quart pot over medium heat.  Add the couscous and toast, stirring occasionally, until lightly golden, 3 – 4 minutes.

Add broth and water, bring to a simmer, then cook, covered, for 12 minutes

or until the liquid is absorbed.  Remove from heat and let sit, covered, another 10 minutes,

then stir in 3 TBS of the lemon oregano oil.

While the couscous is cooking, make the salmon.  Line a large rimmed baking sheet with foil and preheat the oven to 500 degrees, with the rack in the upper third of the oven.

Arrange salmon skin-side down, brush with olive oil, sprinkle with salt, then roast for 12 minutes or until just cooked through.

To serve, divide couscous on plates, top with a piece of salmon, then tomatoes, olives, and a generous drizzle of lemon-oregano oil.

Dandelion Salad 

  • 4 oz. dandelion greens, roughly chopped
  • 4 oz. escarole, inner leaves preferred, chopped
  • 1 cup coarsely chopped parsley
  • juice of 1/2 lemon
  • 2 TBS extra-virgin olive oil
  • 1/2 tsp sugar
  • sea salt and freshly ground black pepper to taste

Toss together dandelion greens, escarole and parsley.

Whisk together lemon juice through pepper.

Pour dressing over greens and toss well to combine.