Tag Archives: fish

Poached Sole.

Posted on May 10, 2013 by Jey| 1 Comment

I’m always on the lookout to add more seafood recipes to my repertoire.  It’s sooooo good for you, but the Husby is picky (no salmon, no scallops, no fishy-tasting fish) and making a seafood dish typically means I have to make a different meal for the Fruitaholic.  The original recipe I received for the swap called for flounder, a fish I’d never had.  I was intrigued albeit a bit nervous that it could be one of the fishier fish but I was determined to try it.

Note my disappointment when Whole Foods didn’t carry it.  Luckily, they have a great fishmonger who chatted with me about my preparation intentions and suggested a similar fish, sole (another I’d never tried).  She assured me it was a mild whitefish – something I know the Husby would eat.  I could just tell him it was tilapia if he questioned it.  The only other thing holding me back was his hatred of capers, but I just made sure to de-caper-ify his portion.  Oh well, that just meant more capers for me (note: upon being served, he told me he could have just picked the capers off.  I always create more work for myself.)!

After poaching the fish, I removed it from the pan and let the remaining sauce reduce for a few minutes before pouring it over our plates.  It was awesomely tangy and I might have eaten half of a demi-baguette trying to savor every last drop.  Even the Fruitaholic took a few bites!  In my book, that’s a winning dish!

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Poached Sole.

Slightly adapted from Kosher Kitchen

Ingredients

  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • 1 Large Shallot, finely chopped
  • 3 Garlic Cloves, finely chopped
  • 3 Tbsp. Capers, drained
  • 2 tsp. Worcestershire Sauce
  • 3/4 Dry White Wine
  • 3/4 Cup Chicken Stock
  • 3/4 Lb. Sole Fillets (or 6-8oz other white fish)
  • 1 Lemon, thinly sliced
  • Handful Seafood Herb Blend (or flat leaf parsley), chopped
  • Crusty bread, for mopping

Instructions

Melt the butter and olive oil in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes.

Add the capers, Worcestershire sauce and wine to the pan. Cook for one minute, then stir in the stock.

Arrange the fish in the skillet and scatter with lemon slices. Poach the fish for 10-12 minutes, until firm and opaque.

Remove fish from skillet and transfer to serving plates (deep plates or shallow bowls are suggested). Let the sauce reduce 3-5 minutes, then pour over the fish. Garnish with herbs and serve with crusty bread.

http://www.thejeyofcooking.com/poached-sole/



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Recipe Swap: Fish Tacos with Mango Salsa.

Posted on July 7, 2011 by Jey| 1 Comment

I cannot even begin to tell you how excited I was for this week’s recipe swap.  We love Mexican food and I couldn’t wait to add another great recipe to my repertoire.  So when this recipe for fish tacos landed in my inbox, I immediately started drooling.  I.  Love.  Fish Tacos.

Chances are, if they’re on a menu, either the Husby or I will order them.  And while there is a time and a place for those beer-battered fried pieces of fish, I much prefer them without when housed within a taco.

I have to admit that I stepped a bit outside of my cooking comfort zone and conquered a small fear.  You see, when it comes to fish in my kitchen, I’ve really only cooked with tilapia.  I’ve attempted to sear tuna a few times, but it always ended badly.  I’m still trying to figure out what kinds of fish I like and while I’ve had cod before, I’d never ever thought of trying to cook with it at home.  Turns out I had nothing to fear.  It was quick, easy and flavorful.

This was the best dinner we’ve had in a while.  The Husby immediately called it a keeper and asked me to add it into “the rotation” (I’m not sure exactly what rotation he is talking about since we tend to try new recipes 90% of the time).  I did assure him, however, that this would definitely become a repeatable meal.  I’m already thinking about putting it onto next week’s menu.  And the next one, and the next one, and the next one….

Fish Tacos with Mango Salsa – tacos as seen on Mrs. Reguiero’s Plate and salsa adapted from Food Network

Tacos:

  • 1/2 Red Onion, thinly sliced
  • 1 1/2 Cups Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. Dried Oregano
  • 1/2 tsp. Cumin
  • 1/2 Cup Fresh Cilantro, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Lb. Cod filets

Serve with:

  • Fresh Corn Tortillas
  • Mexican Crema (or sour cream)
  • Limes, quartered
  • Mango Salsa, recipe below

Place the red onion in a small bowl and add enough red wine vinegar to cover.  Cover with saran wrap and place in the refrigerator until ready to use.  Allow at least 30 minutes for the onions to pickle.

Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed.  Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top.  Make sure the fish is evenly marinated on both sides.  Allow to marinate for at least 20 minutes.

Heat a skillet over medium heat.  Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through.  Remove from heat and flake the fish in the pan.

In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.

Place a spoonful of prepared fish in the center of each tortilla.  Top with onions, crema, mango salsa and extra cilantro if desired.  Garnish with a lime wedge.

For the Mango Salsa:

  • 1 Mango, peeled and diced
  • 1/2 Cucumber, peeled and diced
  • 1/2 Avocado, diced
  • 1/2 Jalapeño, seeded and finely chopped
  • 1/3 Cup Diced Red Onion
  • 1 Tbsp. Lime Juice
  • 1/3 Cup Cilantro, roughly chopped
  • Salt and Pepper, to taste

Combine all ingredients and mix well.  Season with salt and pepper, to taste.  Serve over tacos.

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