Archive for the ‘Fish’ Category
Over the past month or so, we have really fallen in love with Jamaican food here at the MHK. The dishes are so simple yet packed with fantastic flavors. Today’s recipe comes from the back of our jar of Blue Mountain Jamaican Curry Powder; it’s fresh, vibrant, and delicious. The potent flavors of the garlic, onion and curry powder are balanced nicely by the sweet and acidic tomatoes, all soaked up by the fish. Use a “meatier” fish as opposed to a flaky one – red snapper, catfish, or cod (which we used) would work great. Just be sure not to overcook it! The butter added just before serving gives the dish some lovely richness. Serve it over rice and you’re in the islands, mon. Enjoy!
Jamaican Curried Seafood
2 lbs. fish filets, cut into four equal portions
½ cup coarsely chopped tomatoes
½ cup coarsely chopped onions
2 tsp. finely chopped garlic
2 tbsp. Jamaican hot curry powder
¼ cup vegetable oil
1 cup water
2 tbsp. butter
Salt and pepper to taste
Heat oil in large skillet. Sautee tomatoes, onions, garlic and curry. Add water slowly, bringing to a boil. Add seafood, cover and reduce heat. Cook slowly until tender – fish should flake apart easily with a fork when done. Add butter just prior to completion. Eat!
Shrimp, when cooked correctly, is plump, succulent, and delicious. But it’s very easy to cook shrimp incorrectly – there’s only a small window where the shellfish is ready to eat. Undercooked shrimp is very unappealing, and overcooked is hard and inedible. Luckily you can take the guesswork out of cooking shrimp yourself and buy frozen, pre-cooked shrimp. It’s a timesaver and you won’t have to worry about ruining a beautiful shellfish specimen. This recipe uses frozen shrimp in a fantastic fashion, adding protein to a fresh, summertime salad. Watermelon as a salad ingredient is becoming less exotic these days, but it’s still a great way to add sweetness to a dish. The cucumbers and chopped pistachios add texture, and the Feta lends some saltiness to the salad, tied together with a light and tangy dressing. Enjoy!
Summer Shrimp Salad
1 tsp. grated lemon zest
¼ cup fresh lemon juice
2 tbs. chopped fresh chives
1 clove garlic, chopped
1 tsp. granulated sugar
Kosher salt and ground black pepper to taste
½ cup vegetable oil
1 pound large pre-cooked shrimp, thawed
1 bag (5 to 6 ounces) mixed baby greens
½ cucumber, peeled and sliced
3 cups diced seedless watermelon
2 oz. crumbled Feta cheese
¼ cup pistachios, shelled and chopped
Make the dressing: Put all the zest, lemon juice, garlic, chives, sugar, salt and pepper in a food processor or a small bowl. Process (or whisk) until mixed. With the machine running or while whisking, slowly pour in the oil. In large bowl, toss mixed greens, cucumbers, diced watermelon, and dressing until evenly coated. In 12-inch nonstick skillet, heat 1 tablespoon of the dressing on medium 1 minute. Add shrimp, stir, and cook about 30 seconds until warmed. To serve, divide salad among 4 serving plates and top with shrimp, Feta, and pistachios. Eat!
The MHK received a few concerned emails from our readers following Tuesday’s recipe. Apparently that dish did not seem to be in keeping with our general philosophy of cooking healthy meals at home. In fairness, yes, that’s far from being among the healthier recipes that we have posted here. But it’s also not all that unhealthy; perhaps I should have phrased it that way. That being said, today’s recipe (which also comes from the same Food Network Magazine) should cause no raised eyebrows whatsoever. This is very healthy, very easy to make, and very delicious. While the flavors are Indian in nature, there’s no curry or heavy spice involved. The fish simply absorbs the marinade and sauce, allowing the beautiful garlic, ginger, and lime flavors to come through, bound together with the yogurt and a hint of cayenne and cilantro. The original recipe called for tilapia, but any flaky whitefish will work well here (we used haddock). Pairing the rice with the sauced fish creates a tasty experience with each bite. Enjoy!
Fish Masala with Rice
1 cup basmati or jasmine rice
½ cup peas
¾ cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
4 6-ounce whitefish fillets (haddock, cod, tilapia)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Cook the rice. Remove from the heat and add the peas; cover and set aside. Puree ½ cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and ¾ teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes. Preheat the broiler. Place the fish on a broiler pan (keep as much of the marinade on it as possible). Top with the butter. Broil until opaque, 6 to 8 minutes. Mix the remaining ¼ cup yogurt, the cilantro, and salt to taste with the 3 tbsp. of the yogurt mixture. Serve the fish and rice with the yogurt sauce. Eat!
We’re down to the wire this week, but we just squeaked this recipe in. All that talk about sandwiches yesterday made me hungry for one. So I turned this recipe, courtesy of the Hannaford Supermarket magazine, into a sandwich. It calls for sofrito, which is basically a salsa of sorts. The ingredients are usually coarsely pureed, and are often cooked together instead of being raw (though not in this recipe). Sofrito is very common in Spanish and Latin American cooking, and in this dish, it’s a great match with the mild fish. Plus the leftover sofrito is great for dipping tortilla chips! Tilapia is called for here, but you can just as easily use haddock, flounder, or any flaky white fish. If you aren’t comfortable grilling fish (it can fall apart if you don’t have the right equipment), you can cook it in a frying pan. The real kicker to this dish is the sliced avocado on top – it gives a great buttery finish to the sandwich. Make sure you use thick bread or rolls so they can absorb the juice from the fish and sofrito without falling apart. Enjoy this week’s Recipe of the Week!
Grilled Tilapia with Sofrito Sandwich
1 medium sweet onion, peeled and quartered
1 medium red bell pepper, seeded and cut into 8 pieces
1 medium tomato, quartered
3 garlic cloves, peeled
4 tsp. olive oil
½ tsp. Kosher salt
½ cup fresh cilantro leaves
4 tilapia fillets
¼ tsp. black pepper
1 small avocado, sliced
4 rolls, sliced
Preheat grill or pan to medium-high. While grill heats, prepare sofrito. Put onion, bell pepper, tomato, and garlic in bowl of a food processor or blender; pulse until diced. Add olive oil, and pulse for 5 to 10 seconds, until ingredients become a chunky puree. Add salt and cilantro and pulse until blended. Transfer sofrito to a medium serving bowl and set aside. Brush fillets with olive oil and grill or pan-fry for 3 minutes on each side over direct heat or until slightly charred and just opaque in the center. Sprinkle with black pepper. Place fillet on bottom half of roll. Top with 3 tbsp. sofrito and a few avocado slices. Close with top half of roll. Eat!
On Sunday, Spain and the Netherlands will battle for the title of Greatest Country in the World, at least as far as soccer goes, and if each country’s national dish is any indication of who will win, it looks like Spain by a country mile. Spain’s national dish is paella, which can be prepared in many variations, but is essentially chicken, sausage, seafood and vegetables cooked with saffron rice and chicken broth. The authentic preparation is done in a special paella pan which allows the rice to get crispy but still be tender. I’ve had versions that had only seafood, ones that had only chicken or sausage, etc. But however it’s made, it’s a bright and colorful dish with differing textures and flavors, and always satisfies.
And now let’s take a look at Holland’s national dish, the broodje haring, which translates to “raw herring sandwich.” Yup. Now I don’t want to be too judgmental – I have not experienced broodje haring myself, and I would not want to cast dispersions on it without trying it. From simplysandwiches.com: “It’s served filleted with some chopped onions, boring pickles and a little mayonnaise in a soft hot-dog bun. It’s cold and a bit mushy, but has a refreshing freshness and bite from the onions and pickles that it’s a pleasure to eat.” But just looking at it, especially compared to paella, makes me think that Spain will win the game 12-0.