ISO: ISO Any advice for cooking fish? I rarely do it as it tends to smell up the
- Thread starter dawnnys
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dawn_mo
Well-known member
Well, this probably won't do you much good right now, but when the weather warms up
I use my giant cast iron frying pan on my bbq grill. I let it get really hot and then cook my fish or seafood on it. I used to make blackened snapper like this because it wouldn't set off every smoke alarm in the house.
I use my giant cast iron frying pan on my bbq grill. I let it get really hot and then cook my fish or seafood on it. I used to make blackened snapper like this because it wouldn't set off every smoke alarm in the house.
Hi Dawn, Charlie had posted a technique recently re: using mayonaise. I tried it and had
great results. I used tilapia and added a mixture of garlic and paprika and parmesean. It was flavorful, and best of all, the kitchen did not smell like "fish!"
Would highly recomend his method.
Barb
Tx Charlie for a great way (not smelly!) of cooking fish
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=76212
great results. I used tilapia and added a mixture of garlic and paprika and parmesean. It was flavorful, and best of all, the kitchen did not smell like "fish!"
Would highly recomend his method.
Barb
Tx Charlie for a great way (not smelly!) of cooking fish
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=76212
One of my easiest: Honey mustard salad dressing. Okay, now that you're done shuddering....
it works. Honest.
Take two 1" thick cod fillets (about 4-5" long). Brush a small pan (I use the glass pan from our toaster oven) with butter, lay the fish down, season with salt/pepper, then drizzle 1 Tbl dressing over each fillet. Smear it on the surface, then sprinkle with 1/4 C dried bread crumbs mixed with 1 Tablespoon melted butter. Spread over fillets. (Actually, I just sprinkle the crumbs on, then drizzle the melted butter over the top. Works fine.)
Bake 400 degrees (I use the toaster oven) for 15-20 minutes. The buttered crumbs in the pan will be sizzling and the fish will flake easily.
it works. Honest.
Take two 1" thick cod fillets (about 4-5" long). Brush a small pan (I use the glass pan from our toaster oven) with butter, lay the fish down, season with salt/pepper, then drizzle 1 Tbl dressing over each fillet. Smear it on the surface, then sprinkle with 1/4 C dried bread crumbs mixed with 1 Tablespoon melted butter. Spread over fillets. (Actually, I just sprinkle the crumbs on, then drizzle the melted butter over the top. Works fine.)
Bake 400 degrees (I use the toaster oven) for 15-20 minutes. The buttered crumbs in the pan will be sizzling and the fish will flake easily.
michael-in-phoenix
Well-known member
I tend to be a purist, using the technique I encountered at Sunset's in Wazata, MN a few...
...years ago.
I had pan-fried walleye, and it was an epiphany for me. It was so delicious, and so simple.
I use a tilapia loin from Costco and rinse and dry the filet. Then I salt and pepper the fish and allow it to rest for 10 to 15 minutes before rolling in panko crumbs or cracker crumbs. Then, into a pan of melted butter to brown on both sides.
Oy.
I don't use any egg wash and the panko sticks to the fish somewhat minimally. I think CI did a story on letting the fish rest after being dried and seasoned with S & P. It tends to "sweat" a little, and that allows the crumbs to stick.
I cook just until the fish is opaque in the center and flakes at the point of a knife.
I've always been told that the reason fish stinks up the house is that it's being cooked too long.
Michael
...years ago.
I had pan-fried walleye, and it was an epiphany for me. It was so delicious, and so simple.
I use a tilapia loin from Costco and rinse and dry the filet. Then I salt and pepper the fish and allow it to rest for 10 to 15 minutes before rolling in panko crumbs or cracker crumbs. Then, into a pan of melted butter to brown on both sides.
Oy.
I don't use any egg wash and the panko sticks to the fish somewhat minimally. I think CI did a story on letting the fish rest after being dried and seasoned with S & P. It tends to "sweat" a little, and that allows the crumbs to stick.
I cook just until the fish is opaque in the center and flakes at the point of a knife.
I've always been told that the reason fish stinks up the house is that it's being cooked too long.
Michael
SUPER easy and sooooo delicious.... REC: Sugar Cured Salmon
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21135
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21135
Rec: Red Snapper Veracruzana
Red Snapper Veracruzana
1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.
Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.
Serve with boiled potatoes.
Can also be made with shrimp.
Source: Sandra in London@Gails
Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.
Red Snapper Veracruzana
1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.
Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.
Serve with boiled potatoes.
Can also be made with shrimp.
Source: Sandra in London@Gails
Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.
Rec: Deb in MI's Red Snapper with Fresh Tomatoes and Black Olives
Red Snapper with Fresh Tomatoes and Black Olives
3/4 cup finely chopped yellow onion
3 tbsp extra virgin olive oil
1 lb. fresh, ripe tomatoes
2 tsp thinly sliced garlic
12 Kalamata olives
1-1/2 tbsp capers
2 lb. red snapper, grouper, or striped bass fillets
salt and freshly ground black pepper
Put the onion and olive oil in a skillet large enough to accommodate the fish fillets in a single layer and place it over medium heat. Saute the onion until it turns a rich golden color.
While the onion is sauteing, peel the tomatoes and, unless they are very ripe and flavourful, remove the seeds. Cut them into 1/2 inch dice (I used Roma’s).
When the onion is colored, add the garlic and cook until the water the tomatoes release evaporates by about half, about 10 minutes. Pat’s note: I didn’t cook quite this long, wanted a less-cooked sauce this time.
While the tomatoes cook, slice the olives by cutting the flesh away from the pits. When the tomatoes are done, stir in the olives and capers. Put in the fish fillets and season with salt and pepper. (At this point, I added 2 T. of water). Cover the pan and simmer over medium-low heat. The fish will take about 10 minutes per inch of thickness to cook. When it is about halfway done, turn the fillets over (I didn't do this) and check to see that there is still liquid in the pan (there was). If all the liquid evaporates before the fish is done, add 2 T. of water. The fish is cooked when it flakes easily when prodded with fork. Remove it from the pan with a slotted spatula. If the sauce is too watery, raise the heat to reduce the sauce. Pour the sauce over the fish. Serve it at once. (We spritzed some lemon over each serving at this point - PERFECT!)
Pat’s note: Delicious and very easy. (The notes in parentheses are Deb’s.)
Source: Deb in MI from Every Night Italian by Giuliano Hazan
Deb’s notes: My parents just gave me the cookbook "Every Night Italian" by Guiliano Hazan,
Marcella's son. All recipes can be made in 45 minutes or less. We tried this recipe a few days ago and were absolutely thrilled with it. We had to substitute tilapia for the snapper, however, because we couldn't obtain snapper around here. The recipe is extremely easy, yet results in a scrumptious and beautiful entree.
Red Snapper with Fresh Tomatoes and Black Olives
3/4 cup finely chopped yellow onion
3 tbsp extra virgin olive oil
1 lb. fresh, ripe tomatoes
2 tsp thinly sliced garlic
12 Kalamata olives
1-1/2 tbsp capers
2 lb. red snapper, grouper, or striped bass fillets
salt and freshly ground black pepper
Put the onion and olive oil in a skillet large enough to accommodate the fish fillets in a single layer and place it over medium heat. Saute the onion until it turns a rich golden color.
While the onion is sauteing, peel the tomatoes and, unless they are very ripe and flavourful, remove the seeds. Cut them into 1/2 inch dice (I used Roma’s).
When the onion is colored, add the garlic and cook until the water the tomatoes release evaporates by about half, about 10 minutes. Pat’s note: I didn’t cook quite this long, wanted a less-cooked sauce this time.
While the tomatoes cook, slice the olives by cutting the flesh away from the pits. When the tomatoes are done, stir in the olives and capers. Put in the fish fillets and season with salt and pepper. (At this point, I added 2 T. of water). Cover the pan and simmer over medium-low heat. The fish will take about 10 minutes per inch of thickness to cook. When it is about halfway done, turn the fillets over (I didn't do this) and check to see that there is still liquid in the pan (there was). If all the liquid evaporates before the fish is done, add 2 T. of water. The fish is cooked when it flakes easily when prodded with fork. Remove it from the pan with a slotted spatula. If the sauce is too watery, raise the heat to reduce the sauce. Pour the sauce over the fish. Serve it at once. (We spritzed some lemon over each serving at this point - PERFECT!)
Pat’s note: Delicious and very easy. (The notes in parentheses are Deb’s.)
Source: Deb in MI from Every Night Italian by Giuliano Hazan
Deb’s notes: My parents just gave me the cookbook "Every Night Italian" by Guiliano Hazan,
Marcella's son. All recipes can be made in 45 minutes or less. We tried this recipe a few days ago and were absolutely thrilled with it. We had to substitute tilapia for the snapper, however, because we couldn't obtain snapper around here. The recipe is extremely easy, yet results in a scrumptious and beautiful entree.
Cooking in parchment is a nice way to handle fish. Recipes inside
Herbed Snapper en Papillote
Any firm-fleshed fish would be delicious in this recipe: snapper, salmon, black fish, flounder, cod, halibut, scrod.
Preheat the oven to 400º
4-6 sheets of parchment paper, cut into 8x10" sheets
4-6 snapper fillets, uniform in size and thickness
1-1/2 cups julienned vegetables (choose firm vegetables: fennel, carrots, snow pea pods, haricots verts, scallions, baby peas)
4-6 tbsp Pernod or white wine or dry vermouth
4-6 tbsp sweet butter, melted
4-6 tbsp fresh herbs (if using dry herbs, use 4-6 tsp)
salt and pepper, to taste
Read “Parchment Primer” below for creative options for folding parchment paper.
In assembly-line fashion, arrange the parchment papers in a row. Place one fillet on each paper, then add the following ingredients in order: a sprinkling of vegetables, the Pernod, the butter, a sprinkling of herbs, a dash of salt and pepper. Close up the parchment paper as you wish. Place the “packages” on a baking sheet and bake in a preheated oven for 7-10 minutes, depending on the thickness of your filets. (The fillets will feel firm to the touch when done.) Serve immediately, and let your guests open the parchment themselves - it’s a sensuous experience!
Variation 1: Try substituting chicken fillets, pounded quite thin, and use the same ingredients as listed above.
Variation 2: For an Oriental flavor (to be used ONLY with chicken), substitute 1 tbsp each soy sauce, sesame oil, rice wine vinegar or white wine for the Pernod and butter. In place of the herbs, use 1 tsp finely chopped ginger. Vegetables such as pea pods or snow peas work well in the Oriental mode, as does broccoli (which should be blanched first). Rice would be an excellent accompaniment to this variation. No need to alter the asparagus first course. Sorbet would be perfect for dessert.
Parchment Primer:
Experienced cooks know the value of parchment: use it as a liner and it will save every baking pan in your house; place it beneath the cover on a casserole dish to keep the moisture in; use it as a wrapping for fish or other quick-cooking items.
With a little practice, you can become an origami chef, using an 8x10 piece of parchment. For a simple presentation, place the fillet at an angle across the paper, then fold like an envelope to close, tucking the ends under. Or try a heart shape, folded in half, edges crimped. Use your imagination.
If, for presentation purposes, you want the parchment to turn a lovely golden brown, brush it with oil or melted butter before popping it in the oven. Left untouched, baked parchment becomes a light tan color.
Some brands of parchment recommend and oven temperature no higher than 400º. Check the label on your parchment box.
******************
Halibut en Papillote
Halibut flavored with lemon and thyme oil, baked in parchment
4 8-oz halibut fillets, check to make sure all bones are removed
3 lemons
1/2 cup olive oil
16 Tablespoons white wine, divided
8 sprigs of fresh thyme
parchment paper or foil
Pour oil into a small saucepan and add 4 of the thyme sprigs. Place over low heat and heat gently for 20 minutes. Remove from heat and allow to cool for another 20 minutes. (May be made the day before.)
Preheat oven to 425F
In the meantime, cut 2 of the lemons in half and squeeze out the juice. Slice the remaining lemon into thin circular slices.
Cut the parchment paper (or foil) into 8 10-inch circles. Place 4 of the circles on a baking sheet and brush with some of the thyme oil.
Place a fillet in the center of each circle and sprinkle with 1 tablespoon of lemon juice. Then add 4 tablespoons of wine to each fish packet. Place a couple of lemon circles on each fish and top with a fresh thyme sprig.
Brush the remaining 4 parchment or foil circles with more oil and place oil-side down on the fish. Fold the edges in tightly to seal the packets and place in the oven. Bake for 15 to 20 minutes.
To serve: Serve each fillet in its package.
Pat’s note: What I did, layered in the parchment drizzle of olive oil over all then seal parchment
chopped shallots
2 thin slices fresh tomato (season with salt and pepper
chopped fresh thyme and parsley and chives
pour a few tbsp white wine around bottom of parchment
medium shrimp
halibut (season with salt and pepper)
4 thin slices of lemon placed on the parchment paper
parchment paper
Pat’s notes: GREAT. Served with cauliflower puree
**************
Salmon, Spinach, and Potatoes Baked in Parchment
Serves 2
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.
1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces baby spinach (about 1 cup)
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced
1. Preheat oven to 400̊. Place a rimmed baking sheet in oven to heat. Cut parchment to size (for tips on folding parchment, see Enlightened Cooking).
2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
3. Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
4. Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
5. Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
***************
Salmone in Cartoccio (Salmon Baked in Paper) from Liguria
Although not native to their waters, salmon has become a popular fish among Italian cooks. Naturally, they have adapted it to Italian tastes, as this recipe, with its fresh herbs, tomatoes, and olive oil illustrates. The steam that forms under the paper envelope infuses the fish with the flavor of the seasonings and keeps it moist and tender. I like to serve my guests the unopened packets and let them unwrap them themselves, releasing the fragrant steam. You could, however, transfer the fish and sauce to dinner plates in the kitchen. Aluminum foil, although not as attractive, can be substituted for the parchment.
3 tomatoes, seeded and chopped
2 shallots, finely chopped
2 tbsp chopped fresh marjoram or oregano, or 1/2 tsp dried
3 tbsp fresh lemon juice
2 tbsp olive oil, plus extra for oiling paper
salt and freshly ground pepper to taste
6 skinless salmon fillets, about 6 oz. each and of uniform shape
Preheat oven to 400º.
In a small bowl, stir together the tomatoes, shallots, marjoram or oregano, lemon juice, the 2 tbsp olive oil, salt and pepper.
Rinse the fish and pat dry. Cut 6 sheets of parchment (baking paper) about 12 inches square. Fold each sheet in half. Open each sheet like a book, and brush the paper to one side of the crease with olive oil. Place a fillet on each oiled side. Spoon the tomato mixture over the fish, dividing it evenly.
Fold the parchment paper over the fish. Tightly seal each package by folding the edges over several times and creasing firmly. Place the packages on 2 baking sheets.
Bake until the salmon is opaque throughout, about 15 minutes. To check for doneness, open a package and pierce the fish with a knife.
Slide the packages onto individual plates and allow the diners to open their own packages.
Source: Savoring Italy by Michelle Scicolone
***************
Parchment-Wrapped Salmon
for 6 salmon steaks
6 tbsp white
6 tbsp lime juice (sometimes I use lemon)
3 tbsp butter
julienne strips of:
red bell pepper
leek
carrot
fresh basil, chervil, parley or other herb
use 20" squares of parchment paper, oil lightly
fold over and seal packets
bake at 475 for 10 minutes
Yield: 6 servings
Source: James McNair’s Salmon Cookbook
Herbed Snapper en Papillote
Any firm-fleshed fish would be delicious in this recipe: snapper, salmon, black fish, flounder, cod, halibut, scrod.
Preheat the oven to 400º
4-6 sheets of parchment paper, cut into 8x10" sheets
4-6 snapper fillets, uniform in size and thickness
1-1/2 cups julienned vegetables (choose firm vegetables: fennel, carrots, snow pea pods, haricots verts, scallions, baby peas)
4-6 tbsp Pernod or white wine or dry vermouth
4-6 tbsp sweet butter, melted
4-6 tbsp fresh herbs (if using dry herbs, use 4-6 tsp)
salt and pepper, to taste
Read “Parchment Primer” below for creative options for folding parchment paper.
In assembly-line fashion, arrange the parchment papers in a row. Place one fillet on each paper, then add the following ingredients in order: a sprinkling of vegetables, the Pernod, the butter, a sprinkling of herbs, a dash of salt and pepper. Close up the parchment paper as you wish. Place the “packages” on a baking sheet and bake in a preheated oven for 7-10 minutes, depending on the thickness of your filets. (The fillets will feel firm to the touch when done.) Serve immediately, and let your guests open the parchment themselves - it’s a sensuous experience!
Variation 1: Try substituting chicken fillets, pounded quite thin, and use the same ingredients as listed above.
Variation 2: For an Oriental flavor (to be used ONLY with chicken), substitute 1 tbsp each soy sauce, sesame oil, rice wine vinegar or white wine for the Pernod and butter. In place of the herbs, use 1 tsp finely chopped ginger. Vegetables such as pea pods or snow peas work well in the Oriental mode, as does broccoli (which should be blanched first). Rice would be an excellent accompaniment to this variation. No need to alter the asparagus first course. Sorbet would be perfect for dessert.
Parchment Primer:
Experienced cooks know the value of parchment: use it as a liner and it will save every baking pan in your house; place it beneath the cover on a casserole dish to keep the moisture in; use it as a wrapping for fish or other quick-cooking items.
With a little practice, you can become an origami chef, using an 8x10 piece of parchment. For a simple presentation, place the fillet at an angle across the paper, then fold like an envelope to close, tucking the ends under. Or try a heart shape, folded in half, edges crimped. Use your imagination.
If, for presentation purposes, you want the parchment to turn a lovely golden brown, brush it with oil or melted butter before popping it in the oven. Left untouched, baked parchment becomes a light tan color.
Some brands of parchment recommend and oven temperature no higher than 400º. Check the label on your parchment box.
******************
Halibut en Papillote
Halibut flavored with lemon and thyme oil, baked in parchment
4 8-oz halibut fillets, check to make sure all bones are removed
3 lemons
1/2 cup olive oil
16 Tablespoons white wine, divided
8 sprigs of fresh thyme
parchment paper or foil
Pour oil into a small saucepan and add 4 of the thyme sprigs. Place over low heat and heat gently for 20 minutes. Remove from heat and allow to cool for another 20 minutes. (May be made the day before.)
Preheat oven to 425F
In the meantime, cut 2 of the lemons in half and squeeze out the juice. Slice the remaining lemon into thin circular slices.
Cut the parchment paper (or foil) into 8 10-inch circles. Place 4 of the circles on a baking sheet and brush with some of the thyme oil.
Place a fillet in the center of each circle and sprinkle with 1 tablespoon of lemon juice. Then add 4 tablespoons of wine to each fish packet. Place a couple of lemon circles on each fish and top with a fresh thyme sprig.
Brush the remaining 4 parchment or foil circles with more oil and place oil-side down on the fish. Fold the edges in tightly to seal the packets and place in the oven. Bake for 15 to 20 minutes.
To serve: Serve each fillet in its package.
Pat’s note: What I did, layered in the parchment drizzle of olive oil over all then seal parchment
chopped shallots
2 thin slices fresh tomato (season with salt and pepper
chopped fresh thyme and parsley and chives
pour a few tbsp white wine around bottom of parchment
medium shrimp
halibut (season with salt and pepper)
4 thin slices of lemon placed on the parchment paper
parchment paper
Pat’s notes: GREAT. Served with cauliflower puree
**************
Salmon, Spinach, and Potatoes Baked in Parchment
Serves 2
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.
1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces baby spinach (about 1 cup)
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced
1. Preheat oven to 400̊. Place a rimmed baking sheet in oven to heat. Cut parchment to size (for tips on folding parchment, see Enlightened Cooking).
2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
3. Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
4. Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
5. Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
***************
Salmone in Cartoccio (Salmon Baked in Paper) from Liguria
Although not native to their waters, salmon has become a popular fish among Italian cooks. Naturally, they have adapted it to Italian tastes, as this recipe, with its fresh herbs, tomatoes, and olive oil illustrates. The steam that forms under the paper envelope infuses the fish with the flavor of the seasonings and keeps it moist and tender. I like to serve my guests the unopened packets and let them unwrap them themselves, releasing the fragrant steam. You could, however, transfer the fish and sauce to dinner plates in the kitchen. Aluminum foil, although not as attractive, can be substituted for the parchment.
3 tomatoes, seeded and chopped
2 shallots, finely chopped
2 tbsp chopped fresh marjoram or oregano, or 1/2 tsp dried
3 tbsp fresh lemon juice
2 tbsp olive oil, plus extra for oiling paper
salt and freshly ground pepper to taste
6 skinless salmon fillets, about 6 oz. each and of uniform shape
Preheat oven to 400º.
In a small bowl, stir together the tomatoes, shallots, marjoram or oregano, lemon juice, the 2 tbsp olive oil, salt and pepper.
Rinse the fish and pat dry. Cut 6 sheets of parchment (baking paper) about 12 inches square. Fold each sheet in half. Open each sheet like a book, and brush the paper to one side of the crease with olive oil. Place a fillet on each oiled side. Spoon the tomato mixture over the fish, dividing it evenly.
Fold the parchment paper over the fish. Tightly seal each package by folding the edges over several times and creasing firmly. Place the packages on 2 baking sheets.
Bake until the salmon is opaque throughout, about 15 minutes. To check for doneness, open a package and pierce the fish with a knife.
Slide the packages onto individual plates and allow the diners to open their own packages.
Source: Savoring Italy by Michelle Scicolone
***************
Parchment-Wrapped Salmon
for 6 salmon steaks
6 tbsp white
6 tbsp lime juice (sometimes I use lemon)
3 tbsp butter
julienne strips of:
red bell pepper
leek
carrot
fresh basil, chervil, parley or other herb
use 20" squares of parchment paper, oil lightly
fold over and seal packets
bake at 475 for 10 minutes
Yield: 6 servings
Source: James McNair’s Salmon Cookbook
Rec: Spicy Sauteed Fish with Olives and Cherry Tomatoes
Spicy Sauteed Fish with Olives and Cherry Tomatoes
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Makes 4 servings.
Source: 5/02 Bon Appetit
http://www.epicurious.com/recipes/food/views/106470
Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.
http://www.epicurious.com/recipes/food/views/106470
Spicy Sauteed Fish with Olives and Cherry Tomatoes
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Makes 4 servings.
Source: 5/02 Bon Appetit
http://www.epicurious.com/recipes/food/views/106470
Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.
http://www.epicurious.com/recipes/food/views/106470