Seared Chilean Sea Bass with Risotto

Patagonian Toothfish (aka Chilean Sea Bass - rumored to be an alternate name so the fish would be more commercially marketable) seared in clarified butter in a well seasoned cast iron pan.  Salt and white pepper then drizzled with basil infused EVOO.  This fish has an amazing flavor and texture.

I paired it with a classic wild mushroom and asparagus risotto with homemade vegetable stock.  Served on a hot plate...hmm, hmm, good.

Searing Fish in a Cast Iron Skillet

People often ask for recipes when I post a picture of a dish.  When I cook fish on any given week night, more often than not, I first stop on the way home at the local fish monger's and select a quality product, I then store it properly on a bed of ice (even on the short ride home), then portion and trim the fish to my liking, and season it just before cooking.  The secret ingredients for seasoning are...wait for it...fine grain sea salt and fresh ground pepper................no, that's it.  Sorry if that was melodramatic for you.

See, when cooking most things, technique is the key differentiator.  For fish, I usually choose one of two fast cooking methods - searing or broiling.  The choice between the two is usually determined by on how I intend to season the fish.  If I am adding any "wet" ingredience to season before cooking then I broil.  If the ingredients are dry or have been dried intentionally from the surface, then I sear.  You can always add a sauce or glaze after employing either method.

The best thing about broiling or searing is either of these methods take only about 8-10 minutes per inch of thickness for perfectly cooked fish.  You then test by feel, or if you're not used to this, the most reliable way to test for doneness is to insert a small metal skewer from the side through the center of the fillet, remove and place the skewer on your wrist quickly.  If it is cold then the fish is not done.  If it is warm, the fish is perfect and should be served immediately.  If it is hot or burns - you've overcooked (ruined) the fish.  And you've also got a burn to remind you not to do it again.

I can't stress enough that the technique is the key.  Fish especially can go from undercooked to overcooked in a very small window of time (sometimes less than a minute or even seconds for thin fillets).  To sear fish the way I've done this nice Salmon, grab an old cast iron skillet and place it over medium heat.  Once the pan is warm when you hover it briefly with your hand, add a small amount of olive oil to the pan and lift and quickly rotate the pan to coat the bottom.  The oil should shimer and just give off a small amount of smoke if it is at the right temperature.  If it gives off a lot of smoke, you've over-heated the pan and you should remove it from the heat and reduce.  Once the pan is at the right temperature, add the seasoned fish being sure the surface of the fish is dried all around with a paper towel.  Now place the presentation side of fish down in the pan and be careful not to over crowd.  DO NOT move the fish once placed in the pan.  Patience is also key.  Once the fish begins to turn a solid color around the edges white or lighter pink, as with salmon, lift one side to check for a golden brown color.  Once golden (2-3 minutes) flip and repeat.  If the fillet is thin, it will be done quickly and searing on a higher heat and fipping quickly so as not to overcook the inside will be important, but for thicker pieces you should simply place the fish on a greased pan and place in a broiler on 450 degrees for about 3-5 minutes to finish.

The salmon above was finished in the oven after giving it a squeeze of lemon and some fresh lemon zest over the top.  For the sauce, I used sour cream (substituted for crème fraîche) with a dash of salt, pepper, fresh lemon juice, and a splash of heavy cream.  Whisk, plate, and serve immediately.  Better than any restaurant you and I are likely to be able to afford to dine at on a regular basis.

Preparing Fresh Striped Bass

From this...

...to this!

After battling the cold, the wind, and the waves with some of my colleagues from work, I was able to bring home some nice striped bass from the mouth of the Potomac and the Chesapeake. Fish doesn't get any more fresh than this folks and there is no better way to get it than to get it yourself. For all you "fish huggers" out there, I'm sorry but I do catch and keep from time to time. When I do, I keep only what I will eat and nearly always what I can eat the same day. Fish like Striped Bass (Rock Fish) were created to be a food source (and a very healthy one) so if you have a problem with catching and keeping fish in the respectful and conscientious way I've just described, then I would respectfully suggest you keep your problems to yourself.

With truly fresh fish, the simplest preparation is best.  I first prepared a simple lemon beurre blanc using 1/4 cup fresh lemon juice, 1/2 cup water, couple drops of white wine vinegar, and sliced shallots reduced at a simmer to 1/4 cup and then strained.  Then add about 1/2 cup of heavy cream and two sticks of unsalted butter at room temperature and whisk to emulsify.  Season with salt and white pepper to taste.  Next, the fish were filleted, dried with a paper towel, then lightly seasoned on both sides with sea salt and white pepper.  It was then seared in olive oil for about 2-3 minutes on either side on medium-high heat.  Spoon warm sauce over fish and pair with homemade mashed potatoes, steamed asparagus, and a glass of Pinot Gris.

As I've explained before, if you don't have fresh line caught fish just laying around on ice, you should be careful to examine fish before you buy it in the market. I believe this is important for a number of reasons, not the least of which is the fact that fish is often expensive. Fish that is not fresh is also not tasty and many people who claim not to like fish have this feeling because they have not had fresh fish that has been properly prepared. When buying fish, you should use the following criteria: First, the appearance of the fish should be moist but not slimy or dry. The flesh should be firm not mushy and it should smell like the sea with no fishy or off-putting odor. Blood, if visible, should be bright and pinkish in color. Lastly, the flesh of white fish should have a pinkish tone (never grey) and dark fish such as salmon and tuna should be bright and deep in color. For whole fish, the eyes should look alive and clear, not pale or off colored (notice the picture of my fresh fish above). The gills should be bright pinkish-red and the fish should not have signs of mishandling or damage. If the fish does not meet these criteria, then it's not fresh and you should not buy it.

Seared Scallops with Bacon Sherry Vinaigrette

Seared scallops are a bit overdone in my opinion.  In fact, I rarely order them because I prefer to cook them myself and would rather order something I wouldn't be able to have any other night of the week.  That said, you can't help but love these little nuggets of the sea.  I've found a great local seafood market called Neptunes here in Richmond that sells fresh sea scallops, never previously frozen, and sold "dry" which means they haven't been soaked in any preservatives which also increase their weight making the cost go up for a lesser quality product.  The recipe I used to make the dish above actually comes from Rouxbe.com, an online cooking school of which I am a member.  The good news is this recipe is a freebie to anyone and is one of my favorites because it is such a crowd pleaser and so easy to execute.  I suggest you look it up and follow the video instructions which are quite simple: Seared Scallops with Bacon Sherry Dressing and Spinach.  I served this simple recipe with a simple roasted butternut squash bisque flavored with chicken stock, bay leaves, and fresh ground nutmeg.  Enjoy.

Mahi Mahi with Sugar Snap Peas

I'm quickly learning that I like being close to the coast even more than I had imagined.  The most obvious benefit for any seafood lover is the ease of finding fresh product in plenty.  Tonight I was able to find a great piece of Mahi Mahi (dolphin fish).  I like this fish for the same reasons almost anyone would, but in addition I like it because of the following characteristics:  it flakes in an way that makes it interesting - even fun - to eat, the taste is mild yet distinctively Mahi, and it can be prepared in versatile ways.  This is a fish served commonly in many restaurants, but it is rarely prepared well, so I don't order it.  I also don't usually buy it.   The most common error in the restaurant is over cooking followed next by over salting.

For this great piece of fresh fish, the preparation must remain simple:

- Fresh Ground White Pepper

- Sea Salt

- Lime Juice

The fish marinates for about 10-20 minutes in lime juice only.  Then dried with a paper towel, then seasoned with salt and pepper.  Heat olive oil and butter 50/50 in a pan then sear the fish until golden brown.  Remove and place on a tray oiled lightly.  Zest lime rind over the top of the fish then place in the oven on broil for about 3-5 minutes until warm in the center (medium rare).  Plate, serve, and eat immediately. 

On the side, I sauteed some sugar snap peas (not to be confused with snow peas) which are absolutely delicious tossed with olive oil, fresh chopped garlic, and sea salt.  These are in fact one of my new favorite veggies.

For wine, pair with a nice crisp Sauvignon Blanc or a Vinho Verde.

Seared Tuna with Rice

Seared tuna is one of many favorites.  I've mentioned I am not a huge sushi fan, but rare Tuna is a special treat.  This is only the second time I have seen it in the past two years in the town I live in where it was fresh enough to entice me to buy it. 

Preparation for this meal is really very simple.  The most essential part is finding the most fresh, quality grade tuna possible.  A fresh tuna steak should be bright red, slightly translucent on the surface, moist throughout (especially along the edges with no dryness or darker colors), and should have almost no smell.  If you find tuna that meets these tests, it is fresh and ideal for searing.  Be sure to have your fish monger pack the fish and surround the package with crushed ice to keep the fish fresh until you get home.  Once you reach your kitchen, you should unpack the fish.  Dry it of moisture, then pour some crushed ice into a tray.  Crushed ice is best because it cradles the fish evenly.  Place plastic wrap over the ice and lay the tuna steaks on the top of the covered ice.  Now place the fish in the refigerator until you are read to prep it for cooking the same day.  It does not need to be covered when cooking the same day.

When ready, take the tuna and coat it lightly with oil on all sides.  Next take coarse ground black pepper and sea salt, sprinkle liberally on a tray or plate (about 2/3 pepper).  Coat the entire surface of the tuna evenly.  Next take dark and light toasted sesame seeds and repeat the process being sure to coat all surfaces.  The tuna is now ready for searing.  To do this heat a thick bottomed skillet, preferably stainless steel, and heat until a bead of water rolls around without just evaporating the moment it hits the pan (not hot enough) but does not separate into many smaller balls (too hot).  It should stay together and ride around the pan.  Once this heat is reached, carefully dry the pan with a paper towel and swirl an even coating of Canola oil on the bottom. Lift the pan and turn to coat the bottom evenly.  Carefully place the tuna in the pan.  Sear on all sides, only cooking until the outer edge turns light about 1/2cm all around.  Slice against the grain with long cutting strokes (not carving strokes) supporting the sides to ensure the slices do not flake appart.

Pair the tuna with your favorite sauce, usually a wasabi or orange teriyaki based sauce.  Rice of almost any kind works well, although a simple white rice is perhaps traditional (not the version I paired above, which is more of a chinese variation).

Broiled Grouper with Lemon Risotto

So, I found some nice red grouper at the store and decided to give it a try.  I think I would have honestly preferred a nice piece of snapper, but sometimes you take what you can get - especially when you live in North Alabama.  Not knocking 'Bama, just saying fresh high quality fish is just about impossible to find 'round these parts.  When you buy white fish, the appearance should be nice and not dry, the flesh firm not mushy, the smell like the sea, not fishy, and the blood should be bright and pinkish in color.  If the fish does not meet these tests, then the choice is simple: do not buy it.

Anyhow, I decided to go with a quick broil since this was a weeknight meal and broiling is very fast.  Marinade is simple: sea salt, white pepper, then softened butter brushed on top.  Next diced shallots, squeeze of lemon, and fresh grated parmesan reggiano.  Be generous with the parmesan so it will form a nice crust when you broil the fish.  Next prepare a baking sheet covered with foil.  Brush some of the softened butter on the foil where you will place the fish to prevent it from sticking.  Now place the oven on broil at 450 degrees.  You can either use a conventional or toaster oven.  Now place the fish in the preheated oven for about 10 minutes for a 1 inch thick fillet.  It should be only warm in the center, not piping hot, otherwise it will be over cooked and dry.  It should be moist and flakey.  Notice in the picture, there is almost no coagulation of proteins (white fatty looking deposits) on the fish when properly cooked.  High heat, shorter cooking time is the way this is accomplished.

For the risotto, bring about 6 cups of water to a simmer in a pot.  In a heavy bottom skillet, melt butter on medium high heat and add finely chopped scallions.  Soften and add 1 heaping cup of risotto (arborio rice) and cook until translucent.  Next add 1 cup dry white wine.  Once absorbed, begin adding hot water 1 cup at a time until absorbed each time.  Stir continually.  Each time you add water, the rice should begin to flow.  If the rice does not flow, you should add more water.  Once the rice is softened and finished cooking, add 1 cup of heavy cream, 1 Tbsp of lemon zest, and a sqeeze of lemon juice.  Next add 3/4 cup of fresh grated parmesan reggiano and 2 Tbsp of butter.  Integrate and remove from heat.  Season with salt to taste.  This is a very good, creamy risotto.  A slightly modified version of a recipe I got off one of my favorite websites, Saveur.

Dijon Mustard Crusted Salmon

This is a recipe I got from Eric Ripert, world famous chef and co-owner of the renouned Le Bernardin restaurant in New York City.  This is seriously a 7-9 minute meal you can cook in your counter top toaster-oven.  It is easily one of the best salmon recipes I know of.  It is absolutely amazing. 

The key is choosing fresh, farm raised salmon.  The fat content of organic farm raised salmon is incomparable.  The fish is then paired with a creme fraiche (or sour creme as substitute), lemon, and chive sauce with just a dash of salt.  I have to admit the simplicity of the recipe was a bit concerning to me, but all doubt was dispelled the moment the fork was inserted and the first perfectly cooked bite touched my mouth.  It was incredible.  I urge you to consider cooking your favorite salmon recipe in your toaster oven on 450 degrees for about 7-9 minutes on broil.  Incredible.

Shrimp on the Barbie

Darn, I just realized how long it's been since I posted anything about cooking.  I've been so busy, I haven't really had much time to do any legit work in the kitchen.  Today was an exception, thanks to the weather not exactly being conducive to outdoor chores. 

So anyhow, we picked up some shrimp and wild rice for dinner, which go perfectly together.  Please ignore the steamed broccoli in the photo because we only cooked that because the girls inhale it, believe it or not.  So the plan is quite simple for these little morsels.  Devein, peel, and sprinkle with lemon.  Let rest in the fridge for about 20 minutes.  I usually just leave them on the counter for this short amount of time, but for those of you who think this is a bad idea, do what you feel is best.  Next pat dry and skewer along with your favorite veggies.  I like bell pepper, white onion, and pineapple (ummm...we were fresh out of pineapple).  Baste with EVOO and sprinkle with Cavenders Greek Seasoning.  That's it and I haven't really even gotten to the most important part yet.  To grill these little babies, a charcoal fire is a must.  The flavor is not even a close race.  They cook very quickly and only need about 4 minutes on each side or until the tails are a bright orange, which means you need a pretty hot fire to cook the veggies through.  Have some EVOO handy for basting after the first flip.  The oil will also help the veggies cook through.  Time it so the rice is ready before the skewers, this way everything can be served hot.  This meal is tasty and simple.  Enjoy!

Perfectly Seared Ahi Tuna

Ok, so I have a little confession.  I love seafood.  I love the sea and I love food.  The surprise is as much as folks out there may think I'm some big foodie, sushi is where I typically draw the line.  That said, here is a dish that definitely rides the fence between these two worlds and I absolutely love it.  Even if you are looking at this picture and thinking, "Oh, I could never eat that..." well, you had better not speak too soon because there was a time I would have been right there with you.

This is one of the fastest meals to put together ever.  You will need the freshest tuna you can get your grubby little meat-hooks on.  It should be bright red and have a slight translucence to it.  If it doesn't look fresh, it probably isn't and you would be wasting your time to buy it.  I usually cannot find fresh tuna in the area where I live, but as I passed the fish in the grocery, some of the best tuna I've seen in a while caught my eye.  It was a little pricy but I had to have it.  You just can't pass up a good find like this knowing it could be a very long time before you see it again.

Anyhow, I didn't have any black sesame seeds so I toasted some extra dark and mixed with lightly toasted for that classic S&P look.  The smell and flavor is intense when you do this.  I think it worked well.  So all you do is take out the tuna, lightly salt it to draw some of the moisture to the surface, then crust with sesame seeds.  Next, get your pan heated to medium high with just enough oil to coat the bottom.  Once the oil is shimmering hot, sear the tuna on all sides.  Do not cook it too long, or it will be tough.  You want to sear it only about 2 minutes or so on each side.  The time on each side needs to be equal so the sear will be uniform.  Once finished searing, place the fish on a plate and cut against the grain length-wise with a sharp knife.

For the sauce, I took leeks, orange peel, soy sauce, honey, teriyaki, sesame oil (just a few drops), rice vinegar, and a little water and brought to a boil.  Reduce slightly and strain off the solids.  The sauce is perfect with the fish.  Plate the sauce then lay the fish over it.  To make the plating have a fancy Asian flare, I cut a few slices of leek and pressed the centers up to form little cones.  On the side is steamed asparagus, but you could have easily paired with something else.  Enjoy.

Seared Sockeye Salmon Salad

Sorry, I know I just used an annoying amount of alliteration.  Ok, this meal is light, healthy, simple, cheap, and delicious.  The lettuce is a mix of lettuce from my garden and bag lettuce from the store.  The salmon was seared in oil with a dash of ginger, salt, and paprika, then coated with honey dijon.  The dressing was made by whisking honey, olive oil, dijon mustard, soy sauce, a few drops of sesame seed oil, a splash of rice vinegar, and a dash of salt.  We cut a 5 grain baguette on the side for a soft crouton.  Pair with an inexpensive bottle of Barefoot Pinot Grigio.

Seared Salmon with Champagne Sauce

Those who know me, know I love fishing but a close second is the cuisine my finned friends make possible. Here I am sharing what is probably my favorite salmon recipe. It is simple and comes out perfect every time. If you want to prepare an easy seafood dish that will impress both your mouth and your guests (and in that order) then this is for you:

2 salmon fillets (as uniform in thickness as possible)
2 cloves of fresh garlic
1 shallot
2 cups heavy cream
1 cup of Champagne (I use Cava - Spanish Champagne)
1/4 cup all purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon of sugar
fresh tarragon
fresh ground salt/ black pepper

Salmon: Prepare fillets by removing the skin with a very sharp, thin bladed knife. Once skin is removed, pat the fillets dry until any visible surface moisture is removed (important for searing). Heat a skillet on high heat (cast iron works very well). Once your skillet is very hot, sprinkle fillets with fresh ground salt and pepper liberally. Add butter to the pan until just melted and then carefully place fish into the skillet. It is important NOT TO MOVE the fillets until about 3-5 minutes or until a golden brown sear has formed. Flip fillets with spatula and sear to a golden brown on the other side. Once both sides have seared nicely, remove the fish immediately and place in a small baking pan. The center of the fish at this point will be raw. Finish off by baking in the oven at 200 degrees for about 10-15 minutes or until they flake through.

Champagne Sauce: this sauce is stinkin' awesome. Start by chopping the shallot and mincing the garlic. Heat a small skillet to medium high and add olive oil. Once oil is hot, add the diced garlic and shallot; cook until caramelized. Add the Champagne and reduce by half (if the Champagne is on the dry side, simply add some sugar. It is probably best to just use a Spumante). Once champagne has reduced, lower to medium low heat and add flour. Stir aggressively to integrate, then add the cream. Avoid allowing the cream to boil by maintaining a relatively low heat. At this point allow the sauce to reduce until it thickens a little. Add salt and pepper to taste. Finish by adding fresh tarragon. Reduce to a low heat. Serve by spooning sauce onto the plate and placing the fillets over the sauce. Spoon remaining sauce over fish. Pair with veggies like steamed green beans and new potatoes.

Seared Amberjack w/ Pumpkin Puree

Look, I've never had pumpkin paired with fish either but this turned out pretty well. I like to experiment occationally with unlikely ingredients - combining sweet with spicy flavors to try and form a balanced and complementary dish. The pumpkin puree was seasoned with honey, lime, butter, a little sugar, and then heated adding a little corn starch to thicken. The Amberjack was seasoned with fresh ground sea salt and white pepper, then seared with non-salted butter in a cast iron pan. The fish was finished off in the oven at 200 degrees for about 25 minutes. Lime was then sprinkled over the fish to add an acidic/ sour flavor offsetting the sweet puree. I then seared a wedge of the pumpkin in butter and finished it by roasting along side the fish in the oven. The pumpkin was flavored with cinnamon and a bit of honey after roasting. I steamed Asparagus to go with this but a risotto and spinach salad would have worked out better. If you get really brave, give this a try some time.

Fish N Chips

One of my all-time favorite meals is Fish N Chips with homemade fries and tiny green peas (and they must be tiny). I've been working to perfect a tempura style batter and after several tries, I think I'm only a step or two away from the perfect concoction. If anyone thinks they have the recipe down stone cold, let me know. I'd love to give your version a try. I want the end result to be crispy but extremely light. As far as the fish, I've used Mackerel, Cod, Haddock, and a few other fish of similar flavor and texture. Like I said, if anyone has suggestions, let me know.