Archive for Fish

Honey Dijon Salmon and Asparagus


1 ½ tsp cornstarch
2 ¼ tsp butter, melted
1 tsp Worcestershire sauce
2 tbsp honey
1 tbsp Dijon mustard
Dash of white pepper
2 4-oz salmon fillets
¼ c chopped walnuts
½ lb fresh asparagus, trimmed

In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth.  Stir in honey, mustard and pepper.

Place each salmon fillet on a double thickness of heavy-duty foil.  Drizzle with the honey mixture and sprinkle with walnuts.  Place asparagus around salmon.  Fold foil and seal tightly.  Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

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Poached Halibut with Vegetables


This recipe also works with any white-fleshed fish, including cod, hake, grouper, red snapper, and tilefish.

2 c. chicken stock
3 tbsp. butter
2 medium sized carrots, finely diced
2 medium sized onions, finely diced
2 stalks celery, finely diced
1 clove garlic, minced
2 halibut steaks, ¾ to 1 lb. each
Salt and freshly ground black pepper to taste

Bring the stock to boil and keep it warm.  Melt the butter over medium heat in a skillet; add the vegetables and cook over low heat until they wilt (5-10 minutes), stirring occasionally.  Place the fish on the vegetables, season with salt and pepper, and add stock to cover.  Simmer over medium-low heat until the halibut is done, about 10-12 minutes.

 

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Salmon with Honey Mustard Glaze


Good, but smoky – it set off my smoke detector!

1 ½ lbs. salmon fillets
⅓ c. honey
¼ c. mustard
⅓ c. warm water
2 tbsp. low-sodium soy sauce
3 tbsp. olive oil
3 tbsp. white wine

Combine the honey, mustard, water, and soy sauce.  Place the salmon on a baking sheet; combine the oil and wine and drizzle over the fish.  Brush fish with the honey mustard glaze.  Bake at 350º for about 12 minutes.

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Grilled Oysters on Skewers


From France: the beautiful cookbook.

24 large oysters
24 thin-cut slices of bacon
1 oz. butter
4 tbsp. dry breadcrumbs
2 pinches cayenne pepper

Drain oysters, retaining juices in a large saucepan.  Rinse oysters.  Place the oyster juices in the saucepan over very low heat; when the liquid begins to bubble, add the oysters and poach for a few seconds, then drain.

Wrap each oyster in a slice of bacon and thread six onto each of four skewers, not too closely together.  Broil or grill until bacon is nicely crisped, about 2 minutes.

Meanwhile, melt the butter over low heat; add the breadcrumbs and fry until golden, stirring constantly.

Remove the oysters from the grill and sprinkle with cayenne and the fried breadcrumbs; serve immediately.

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Tuna Casserole


From The Healthy Kitchen Cookbook.  Unfortunately, the cooking directions were rather unclear, so I had to modify as indicated below – the result was delicious, not at all like the dry, gummy tuna and noodles I remember as a kid.

2 tbsp. butter
½ c. red onion, diced
½ c. red pepper, diced
½ c. celery, diced
1 clove garlic, crushed
4 tbsp. flour
1 c. chicken broth
1 c. skim milk
¾ lb. elbow macaroni, cooked and drained
6 oz. tuna in water, drained
¾ – 1 c. shredded cheddar cheese
1 tbsp. Dijon mustard
¾ c. frozen peas
Black pepper to taste

In large bowl, microwave onion, red pepper, celery, and garlic in the butter for one minute on full power.  Add the flour to make a roux.  Stir in the chicken broth and milk and microwave, uncovered, on full power for 4 minutes.  Stir, and microwave for another 4 minutes.

Stir in tuna, cheese, mustard, noodles, and peas; add black pepper to taste.  Microwave again until casserole is hot throughout and cheese is melted, about 3-5 minutes.

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Linguine with Tuna and Green Beans


From Italian pure and simple, by Clifford A. Wright

¼  c. extra virgin olive oil
1 garlic clove, finely chopped
6 oz. water-packed tuna, drained
¼ c. loosely packed fresh oregano leaves, finely chopped
Salt and freshly ground black pepper to taste
½ lb. linguine
½ lb. green beans, trimmed and cut into ½ in. lengths

 In a large skillet or casserole, heat the olive oil over medium-high heat with garlic, tuna, and oregano.  Once it begins to sizzle, cook for two minutes then remove from heat.  Season with salt and pepper.

Meanwhile, bring a large pot of abundantly salted water to a rolling boil and add the pasta.  After 5 minutes, add the green beans and continue cooking; drain when pasta is al dente.  Add the pasta and beans to the tuna mixture and toss until well coated; serve immediately.

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Pasta, Tuna, and Roasted Pepper Salad


6 oz. chunk light tuna in water
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/4 c. red onion or scallions, finely chopped
2 tbsp. capers, rinsed
2 tbsp. nonfat plain yogurt
2 tbsp. chopped fresh basil
1 tbsp. olive oil
1 1/2 tsp. lemon juice
1 small clove garlic, pressed
1/8 tsp. salt, or to taste
Freshly ground black pepper, to taste
6 oz. penne or rigatoni pasta

Cook pasta in lightly salted water.  While pasta is cooking, combine yogurt, basil, oil, lemon juice, garlic, salt, pepper, and 1/3 cup of the red peppers in a blender or food processor; puree until smooth.  Set aside.

In a large bowl, combine tuna, remaining red peppers, onion and capers; stir gently to mix. 

When pasta is cooked, drain and rinse under cool water.  Stir pasta into the tuna mixture; top with the red pepper sauce and stir gently to blend.

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