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JALAPENO SEA BASS WITH TOMATOES, POTATOES, and GARLIC

  • 4 large garlic cloves, peeled
  • 1/ 4 cup Italian parsley sprigs, plus 1 tablespoons chopped parsley for sprinkling
  • 1 or 2 jalapeno peppers, cut in pieces, seeded if desired, or 1/ 2 teaspoon crushed red pepper
  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 pound boiling potatoes, cooked, sliced about 1/ 2" thick
  • salt
  • freshly ground pepper
  • 2 red, green, or yellow bell peppers, halved, cored, seeded, and cut into thin strips
  • 1 1/ 2 lbs. ripe tomatoes, sliced 1/ 4" thick
  • 2 lbs. fish steaks or fillets, such as sea bass, halibut, or cod 1" thick, rinsed and dried
  • pinch cinnamon, optional
  • 1/ 2 onion, cut into thin slices

Preheat oven to 375F. Combine garlic, parsley sprigs, and jalapeno peppers in food processor. Process to chop. Add 1 tablespoon oil and process until blended to a paste. Oil a shallow 2-quart casserole and arrange the potato slices inside in a single layer. Sprinkle with salt and pepper. Top with bell pepper strips then with half the tomato slices in one layer. Sprinkle lightly with salt and pepper. Top with fish in a single layer and spread spice paste evenly over it. Sprinkle fish with salt, pepper, and if you like, cinnamon. Top fish with onion slices, then with remaining tomatoes. Pour remaining oil evenly over the top. Cover and bake for 25 minutes, or until fish can just be flaked with a fork, but is not falling apart. Sprinkle with parsley and serve from the casserole. Serves 4 or 5.

 

CORIANDER AND PEPPER CRUSTED SALMON

  • 4 teaspoons whole coriander seeds
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon freshly minced coriander or cilantro leaves
  • 4 salmon fillets (about 4 ounces each)
  • 2 tablespoons olive oil
  • salt

With a mortar and pestle, or the back of a large spoon in a small bowl, crush the coriander seeds. Combine with the pepper, salt and coriander leaves. This may be done 6 hours in advance. Cover and set aside.

Preheat oven and baking sheet to 425°F. Spread coriander and pepper mixture on shallow plate. Lightly brush each salmon fillet with 1/ 2 teaspoon olive oil; press into spice mixture to coat only the topside. The salmon can be prepared to this point in advance, covered and refrigerated for up to 6 hours. Let salmon rest for 15 minutes to come to room temperature before cooking.

Heat remaining oil in sauté pan over high heat. Place fillets in heated pan, cook 2 minutes on each side. Remove to heated baking sheet. Place in preheated oven; cook 5 to 10 minutes, until internal temperature reaches 135°F. Remove from oven, tent with foil. Let stand 2 to 4 minutes, until internal temperature reaches 145° F. Serve immediately, with mango salsa. Serves 4.

Variation:

Delete coating salmon with coriander and pepper mixture. Brush with oil; sear salmon as directed above. Before roasting, brush top of each fillet with 1 teaspoon maple syrup, sprinkle lightly with black pepper. Continue as above.

Mango salsa

  • 1 ripe mango
  • 1/2 small red onion, finely diced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons red bell pepper, finely diced
  • 1/2 teaspoon ground cumin
  • red pepper flakes (optional)
  • salt and pepper to taste

Puree half of mango in food processor or blender. Dice remaining half. Gently stir all ingredients together to combine, season to taste. Store refrigerated.

 

GRILLED SEA BASS WITH FENNEL

  • 4 to 5 lbs. sea bass filets
  • 4 to 6 TBL olive oil
  • 2 large fennel bulbs, trimmed and thinly sliced
  • 1/ 4 cup Pernod
  • salt
  • freshly ground pepper

Clean and trim the fish. Brush with olive oil and season with salt and pepper. Dust the fish with flour, shake off any excess. Sear the fish, skin side up first until light golden in color, flip and sear the remaining side. Transfer to a sheetpan fitted with a rack. Preheat the broiler. Place the slices of fennel in an ovenproof dish or on a sheetpan, brush with olive oil, season with salt and pepper, and broil for 3 to 4 minutes on each side until tender. Remove from the broiler and set aside. Sprinkle the seared fish with Pernod, place in a 350F oven and bake for about 10 minutes or until tender and opaque throughout. Transfer the fish to warmed plates, garnish with fresh chopped parsley and serve with the fennel. Serves 6 to 8.

Rockfish with Vermouth Sauce

Though this isn't the traditional fish head, it's still a delicious dish that works beautifully as an appetizer or main course.

The Fish:

  • One 2-pound rockfish (8 to10 ounce fillet)
  • 1 tablespoon butter
  • 1 tablespoon chopped shallots
  • 1/3 cup finely chopped onion
  • 1/3 cup finely diced carrot
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced white of leek
  • 1 cup dry white wine
  • 1/2 teaspoon cracked peppercorns

The Sauce:

  • 1/2 cup heavy whipping cream or cream substitute
  • 1 tablespoon butter or margarine
  • Pinch of cayenne pepper
  • Sea salt
  • Freshly ground pepper
  • 1-1/2 tablespoons dry Vermouth
  • 2 teaspoons chopped chives

 
Skin and fillet the rockfish. Cut each fillet into 3 to 4 slices. Cover and refrigerate.

With a cleaver or heavy knife, chop the head and bones of the rockfish. Place in a large bowl and rinse thoroughly under cold running water. Drain in a colander.

Place the butter in a saucepan just large enough to hold the fish bones. Just as the butter melts, add the minced shallots, 1/2 of the prepared vegetables (carrot, celery, and leeks), and fish bones. Cook over high heat for 1 minute, stirring occasionally. Add the wine, and bring to a boil. Reduce heat to a slight boil, cover, and simmer for 10 minutes.

Strain the fish stock and place in a medium saucepan and reduce by two-thirds. Add the cream and bring to a boil. Remove from heat and whisk in the butter, a little at a time. Add the vermouth and cayenne pepper, taste and adjust seasonings.

Add the remaining diced vegetables and slices of fish to the sauce. Cook over low heat for approximately 3-4 minutes until the fish is just cooked through. Remove from heat.

Add the chopped chives. Taste and adjust seasonings.
To serve:
Divide the fish and sauce between two warm shallow serving bowls.
Serves 2 to 4.

TURKISH FISH IN RHUBARB SAUCE

Rhubarb, a harbringer of spring, makes an unusual sweet and sour sauce for fish. Another recipe from Sephardic Holiday Cooking by Gilda Angel.

  • 1 lb. rhubarb (4 to 5 stalks)
  • 3 cups water
  • 1/ 2 cup tomato mushroom sauce
  • 2 teaspoons sugar or to taste
  • 1/ 2 teaspoon salt, or to taste
  • 1/ 4 cup vegetable oil
  • 2 lbs. fish steaks (salmon or halibut)

Wash rhubarb and remove strings. Cut into 1-inch cubes. Place water and rhubarb in a pan and cook until very soft, about 15 to 20 minutes.

Add tomato sauce, sugar, salt, and oil. Cook over low heat for 5 minutes. Add fish and cook until tender. Taste sauce and adjust for seasoning if needed. Add water if sauce is too thick.

Serve hot or cold. Serves 8.
 
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