ISO: ISO dinner recipe for a delicate social/health situation

In Search Of:
Amanda, I was thinking fish also. I was looking through my cookbooks for a

talapia that I made that was oven baked w/ a mediterranean sauce. I can't seem to find it.

I will keep looking!

 
This is a good one, Joe's Rec: Tuna Marseillaise

I made this with Talapia. Very good...

TUNA MARSEILLES STYLE

From Lulu’s Provencal Kitchen by Richard Olney. (Lulu is the matriarch of the Domain Tempier wine family. She uses savory in everything!)

4 tuna steaks 1½ inches thick
1 Tbs. olive oil
Several fresh savory sprigs (I've been using thyme, but I just planted some savory and look forward to using it.)
4 bay leaves, broken into large pieces

Sauce:

1½ lbs. tomatoes, peeled seeded, coarsely chopped. (Off season, I've used a combination of fresh and canned tomatoes.)
3 Tbs. olive oil
1 medium onion, finely chopped
4 garlic cloves, crushed and peeled
Salt and a pinch of ceyenne
Large pinch of fresh savory leaves, finely chopped, or dried powdered savory
2 tbs. capers
3 oz. Greek-style large black olives, pitted and coarsely chopped

3 salt anchovies, rinsed and filleted, or 6 filets
1 Tbs. olive oil

Salt and pepper

In a shallow dish, rub the tuna with olive oil and press the savory sprigs and bay leaves to the surfaces. Cover and leave in a cool place for 3 or 4 hours. If refrigerated, remove an hour before cooking.

Layer the tomatoes with salt in a colander and let them drain 1 hour.

Warm 2 Tbs. olive oil in a skillet and cook the onions and garlic over low heat., stirring, until soft but not colored. Turn up the heat, add the tomatoes and seasonings, and cook, stirring often, until sauce is thick with no loose liquid remaining. Lower the heat and stir in the capers and olives. (You can do the sauce a little ahead to this point)

In a small skillet over low heat, warm the remaining 1 tbs. olive oil and the anchovies until the filets fall apart when the pan is shaken. (Mash with a spoon if they don’t fall apart on their own.) Stir the anchovies and their oil into the sauce.

In a heavy frying pan heat the 1 Tbs. olive oil over high heat. Discard the herbs from the tuna steaks and season on both sides with salt and pepper. Fry for no more than 5 minutes on each side, so that the center is still rosy. Serve with sauce.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=10303

 
Another good one: Randi's Salmon w/ Pinot Gris Caper Sauce

I have made this numerous times. dh thinks it is "restaurant quality" Secret is to cut the peppers really small. I have made it for many different types of fish. I think Pinot Gris would be OK with Gout, I believe it is beer that has the high uric count, so should be OK.... ((Poor Dad!))

SALMON WITH PINOT GRIS CAPER SAUCE

Erath Vinyards

8 5oz salmon fillet with skin, center cut, 3/4 " thick
2 tbls soy sauce
4 large garlic cloves, thinly sliced lengthwise
1/2 cup olive oil
3 medium red bell peppers, peeled, seeded and 1/4" dice
1/2 cup pinot gris (or any dry white wine)
2 cups heavy cream
1/4 cup dijon mustard
one 3 oz jar of capers with brine.

Rub the salmon with soy sauce and refrigerate for 1 hour. Return to room temperature before cooking.

In a large, heavy skillet, cook the garlic in the oil over moderate heat until the garlic turns light brown. Do no let the garlic burn. Discard the garlic.

Add the bell peppers to the oil, cover and cook over low heat until tender, about 5 min. add the wine and bring to a boil over moderately high heat. Boil until reduced slightly, about 3 minutes. Add the cream and return to a boil. Reduce the heat to low and simmer until thickened, about 8 minutes.

Heat a large, dry, nonstick skillet over high heat. Sear the salmon pieces, skin side down, for 2 minutes. Reduce the heat to low and cook until the salmon is opaque on the outside and still slightly translucent in the center. Remove and discard the salmon skin.

Rewarm the sauce over low heat. Stir in the
mustard and capers with brine. Spoon the sauce onto warmed plates and place a piece of slamon on top.

notes: don't discard the browned garlic. drain on a paper towel and salt and munch on it.
I found 3 peppers to be too much, I usually use one large. as for the dijon, add 1 TB and taste. add more according to your tastes.

you can also flake the cooked salmon and mix with linquine and the sauce. you won't need as much salmon if you use it with the pasta.

always taste the wine first before adding to the sauce. if you won't drink it by the glass don't put it in the pot. if it meets your approval, pour another glass and proceed with recipe.
enjoy!

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=18840

 
Call it "cioppino" and be done with it.

This is pretty easy and has been a crowd pleaser every time I've served it.

Seafood Stew with Tomatoes and Fresh Herbs
Bon Appetit April 2006 | So much like a cioppino, you might as well call it one.

6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 ½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE
1 ½ lb HALIBUT FILLETS, cut into 1” pieces
1 ½ lb UNCOOKED LARGE SHRIMP, peeled, deveined
1 ½ lbs MUSSELS, scrubbed, debearded
1 ½ lbs SMALL CLAMS, scrubbed
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON

Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes.

Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.

Add halibut, shrimp, mussels, clams, half of parsley and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes.

Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.

 
The Salmon chowder I made last month was really terrific

and it felt fancy because it was salmon instead of fish.

Just realized that I cannot eat jars of it that I froze, because it has potatoes in it... erk.

 
Found the recipe that I was initially thinking of. Rec: Athens -style baked fish

This is a REALLY easy dish, with great presentation. I have made it with both "chunks" of fish as well as thnly sliced talapia. I like that it can be assembled early in the day, then thrown in the oven. I use the throw away foil pans, and spray with Pam. I have also added cut up cherry tomatoes and garlic.

Athens-style Baked Fish

2 lbs fresh black grouper fillet, cut into approximately 1 1/2 inch pieces (or other fillet of your choice)
2 (16 ounce) cans crushed tomatoes, juices drained
1 large onion, coarsely chopped
1 cup kalamata olives, pitted and halved
1/2 cup fresh parsley, minced
1 1/2 tablespoons small capers, drained
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup crumbled feta cheese
1/2 cup white wine
1/2-3/4 cup olive oil

Preheat oven to 375F.
Place the fish pieces in a metal baking pan.
Season lightly with salt.
Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.
Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.

 
Funny story, I could not figure out where I got this recipe originally. Then it occured to me

that my close friend brought it to my home a few years ago, which is where I was able to get a cc; of the recipe. Was called Athens style Baked Fish.

ANYWAY, was looking for the source of the recipe on-line.... Not surprisingly, it is from Eveylyn. I think my friend discovered it in the member section of epi, but does not seem to be there now. Found it on food.com. Name of the recipe changed, but recipe is the same.....

No wonder it is sooo good! Evelyn posts great recipes!

http://www.food.com/recipe/greek-baked-fish-76684

 
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