Fish

Apr 11 14:00

Smoked Salmon, Horseradish Sour Cream and Cucumber Lavash

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Ingredients: 

1 English cucumber
1 small red onion
1/2 cup sour cream
1 1/2 tablespoons chopped drained capers
2 teaspoons drained bottled horseradish
a 16- to18-inch round, very thin, pliable lavash* such as
Damascus mountain shepherd bread
6 thin slices smoked salmon (about 6 ounces total)
16 fresh chives
1 cup watercress sprigs

Garnish: watercress sprigs and fresh chives

Halve and seed cucumber. Cut cucumber into sixteen 5-by
1/4-inch-thick sticks. Halve onion lengthwise and cut
crosswise into thin slices.

In a small bowl stir together sour cream, capers,
horseradish, and salt and pepper to taste.

Quarter lavash and spread 1 side of each quarter evenly
with 1 tablespoon sour cream mixture, leaving a 1/2-inch
border all around. On each quarter arrange about 1 1/2
slices salmon in one layer over sour cream mixture and
spread 1 tablespoon sour cream mixture evenly over salmon.
On each quarter arrange 4 cucumber sticks, about 3 onion

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Apr 11 13:58

Salmon Rub

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Ingredients: 

2 t lemon zest
2 t lime zest
1 T garlic, minced
salt/pepper
1 T olive oil
1 T parsley
1 T thyme
4 salmon steaks

Combine all ingredients except salmon. Rub onto salmon steaks and grill.

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Apr 11 13:54

Poisson Cru

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Ingredients: 

12 ounces tuna loin, diced
1/2 cup quartered, sliced fresh cucumber
1/2 cup julienned carrots
1/4 cup julienned red pepper
1/4 cup julienned yellow pepper
1/2 cup diced tomato
1/2 cup sliced white onion
1/4 cup chopped chives
Salt
1/4 cup lime juice
1 fresh whole coconut, split and meat grated to equal 2 cups

In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately.

Notes: 

2 servings as a main course or four as an appetizer

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Apr 11 13:48

Mama's Tuna "Casserole"

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Ingredients: 

1 C milk
1 tomato (hard)
½ onion
½ green, red pepper
3 eggs
½ C bread crumbs
1 can tuna
parsley

Blend all ingredients except tuna and bread crumbs in blender or food processor. Add to tuna and breadcrumbs. Cook for 1 hr.

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Apr 11 13:45

Grilled Squid

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Ingredients: 

¼ C fish sauce
2 T soy sauce
2 T garlic
pepper
1 t sugar
6 T fresh cilantro, minced
1 T garlic
¼ C lime juice
¼ C fish sauce
2 T sugar

Combine all ingredients for marinade, cover squid with marinade and refrigerate for at least two hours. Combine all ingredients for sauce and serve with marinated grilled squid.

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Apr 11 13:41

Fish with Tomato Orange Salsa

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Ingredients: 

4 swordfish or tuna steaks (about 6 ounces each), or 1 ½ pounds firm fish fillets

MARINADE
3 tablespoons orange juice
juice of 1 lemon
1 garlic clove, minced or pressed
1 tablespoon olive oil
dash of Tabasco or other hot pepper sauce, or 1/8 teaspoon crushed red pepper flakes

TOMATO-ORANGE SALSA

3 ripe tomatoes, diced
4 scallions, chopped
½-1 fresh green chile, seeded and minced, or ¼ teaspoon cayenne
2 teaspoons freshly grated orange peel
1 orange, sectioned and seeded, each section cut in half
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste

Rinse the fish and set aside.
Combine all of the marinade ingredients in a shallow nonreactive bowl. Add the fish to the bowl, spoon the marinade over it, and set aside.
Prepare the Tomato-Orange Salsa and set aside.
Broil or grill the fish for about 10 minutes, basting with the marinade several times while cooking. When the fish flakes easily with a fork but is still moist, serve immediately, topped with a generous amount of the salsa.

Tomato-Orange Salsa

Source: 
Moosewood Restaurant Cooks at Home
Notes: 

Per 2 oz. Serving: 18 calories, 0.5 g. protein, 0.2 g fat

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