La Platicona Habla: Tastes, Passions and Pursuits

Butter fish - or black forrest cod or something like that - is my most recent overpriced purchase from WholeCheck (Whole Foods to you folks who just buy your eggs there). The fish monger told me that this fish would satisfy my request: a fish that isn't overpowering, has more flavor than tilapia, and a texture that melts in your mouth. It surely did all those things, and more.

As you can see from the picture, the fish is rather small and is sold with the skin on one side, but the bones removed. I was told that this fish has the highest concentration of Omega-3 Fatty Acids, is low in fat - despite its heavenly texture like a stick of butter - and most important, is in season and isn't farm raised.

I took my two fishes and literally two loaves home and made a very simple dinner of calabasas (squash) and fish, paired with pan toasted garlic bread. I've posted this blog to help you gauge cooking times in light of the fact that my boyfriend prefers a medium to medium-well fish, and I prefer medium rare.

You will need:

- Lemon (fresh)
- Sea salt & pepper
- garlic (fresh)
- olive oil

Step One: Rinse the fish under cold water and pat dry with a paper towel. Sprinkle sea salt and fresh ground pepper over the top.

Step Two: In a saute pan over medium heat, add 2 tbsp of olive oil, 2 crushed garlic cloves, and cook until garlic is a little toasty brown.

Step Three: Add the butter fish, skin side down, and cook for 4 minutes for medium-rare, and 7 minutes for medium cooked fish. Squeeze one half lemon over raw side.

Step Four: Flip and cook the meat side down for 3 minutes, (MR), and 5 minutes (M). The fish I bought was not too thick, so cooking time can vary.

Serve with a simple salad or side of veggies.

Labels: fish

I realize I've been ignoring you all of late, but there have been many preoccupations in my life of late. But, now that I am at liberty to do so, I give you the crabby patty post (ever see Spongebob?)

There is nothing more awful and unsatisfactory than ordering a crabcake and getting a lump of fried bread crumbs with a little bit of imitation crab thrown into the mix. I promise, these crabcakes will be meaty, tasty, and have your guests salivating for more.

To being, lets talk ingredients. I used a large can of pulled lump crab meat from my grocer's seafood counter. These cans are large and usually refridgerated because they are perishable otherwise. I went to Safeway and found the exact same can of crab meat for $10.99 that was selling for $14.99 at Whole Foods (my favorite but often overpriced market). So that is that on crab meat.
Now, the aioli should be made fresh. I've posted a recipe already for it before, and I suggest you make this aioli, but add minced chipotle peppers after the mixing job is over for extra zest. The fresh aioli is far superior than mayo and chipotle peppers mixed together.

You will need:

- 1 large can of pulled lump crab meat
- 1/2 lb of small bay scallops
- 4 shrimp, deveined and without the shell
- 1 egg
- 3/4 c bread crumbs for mixture + 1 c for dipping
- 1 lemon
- 1/4 c minced Italian Parsley
- 1/2 c diced red and yellow (or green) bell peppers
- 1/2 c minced onions (white)
- 1 minced jalapeno pepper
- 4 cloves of minced garlic
- salt and pepper to taste
- olive oil for frying, and a hot skillet (preferably a castiron pan)

Step One: In a blender or food processor, add juiced lemon, bay scallops, and shrimp. The mixture is the paste or binder for the crab meat. Remove and put in a large mixing bowl.

Step Two: Add crab, vegetables, salt, peppers, parsley, egg, and breadcrumbs. Mix with a wooden spoon until well combined with the scallop/shrimp paste. The consistency should be that of a wet cookie dough.

Step Three: Allow 1/2 inch of olive oil to slowly heat in a heavy bottomed frying pan on medium or medium-low heat (depending on your stovetop), don't let this smoke! Form 1/2 c servings of the crab mixture in your hand to make a patty and "dip" each side into the extra breadcrumbs to form a good thin crust. You can make them bigger, but you need to be aware that if they are bigger, it takes longer to cook and may end up being burnt if they sit too long over the heat.
Place the patties in the frying pan and press each down slightly with a spatula. Cook each side with a lid on the pan if it spattering, for 5-8 minutes. The patties should be golden brown. Carefully flip each patty and complete cooking.
Remove from heat and drain on paper towels. Serve with a side salad and some delicious chipotle aioli. I like eating this in the winter when the shellfish is the freshest. Mmmm.

Labels: crab, fish, patties, seafood

What can you use that leftover salmon or trout for? I suggest taking leftover fish and turning it into this light potato salad. I used pomme de terre or golden table potatoes, but new potatoes work just as well. Also, I suggest using green onions or chives in this recipe, but white or red onions work for this dish as well. Finally, this dish uses dairy, so beware my fellow lactose intolerant friends. Substitute a fresh aioli, mayo, or nayonaise if you wish.

You will need:
- 1/2 lb of cooked salmon (I used leftovers from the salmon dinner), cut into pieces
- 4 small golden table potatoes, boiled and quartered
- 4 tbsp of sour cream (or substitute)
- 1/4 white onion, or 4 sprigs of green onions finely sliced
- handful of chopped flat leafed Italian parsley
- 3 tsp of horseradish (not horseradish cream!)
- 4 tbsp of olive oil
- 1 clove of minced garlic
- zest and juice of one lemon
- salt & pepper to taste

Step One: Boil potatoes for 15 minutes or until soft. Drain and quarter. Set aside.

Step Two: In a mixing bowl, combine sour cream, lemon zest & juice, onions, clove of minced garlic, parsley, olive oil, and horseradish. Mix until well blended. Add in cooked salmon and potatoes, toss to coat. Season with salt and pepper to taste. Serve with a wedge of iceberg lettuce or romaine with a side of bread.

My main complaint about this salad is that it doesn't keep well overnight, so eat it up for dinner because the horseraddish really looses its flavor the next day. I also suggest adding 1 tbsp of dijon mustard, and 1 tbsp of red or white wine vinegar to this dish to bring out the horseradish flavor (or in lieu thereof).

Labels: fish, lemon, potato, salad, salmon

I can't say enough good things about Jamie Oliver, and expecially his website. I found a fabulous way to serve up a simple salmon dinner in 30 minutes. I highly suggest using this recipe for a quick impressive dinner sure to fill your guests up. You should try to buy good quality salmon if you can, it is the centerpiece of this dish. The salmon should also be cooked toward the very end to ensure a good temperature of the fish.
This dish requires the preparation of a simple aioli. Aioli is a fancy term for a homemade mayonaise and is extremely parishable. You should make this fresh, but if you choose to prepare it the day before, store the aioli in a tupperware dish no longer than overnight. Discard after 2 days.

You will need:
- 1 1/2 pounds of fish (salmon) with the skin on one side. Have your fish monger cut them into strips for 4
- 2 c of vegetable or chicken stock (I used chicken)
- 2 bulbs of fennel, cut into large pieces
- 1/2 bag of frozen spring peas'
- 1 lb of fresh green beans, stalks removed
- handful of chopped basil and mint

For aioli:
- 1 egg yolk
- 1 tbsp of dijon mustard
- 1 garlic clove, minced
- 1/2 - 3/4 c of olive oil
- juice of 1/2 lemon

Step One: Prepare the aioli by whisking egg yolk, or blending it with a mixer until thick. Add garlic, and mustard. Slowly drizzle in the olive oil, whisking so mixture thickens. Whisk in lemon juice at last. Chill the aioli until service. Feel free to add chopped dill, parsley, or basil depending on the dish you wish to serve aioli with.

Step Two: In a small pot, boil stock. When stock reaches boil, add fennel and cook covered for 4 minutes. Then add green beans, cooking covered another 4 minutes. Add peas at last, cooking covered for 4 minutes. After peas cook, leave covered and turn heat off.

Step Three: As the vegetables are cooking, heat a saute pan over medium-high heat with 3 tbsp of olive oil. When oil heats, cook the skin side down of the fish (cook them all at once) for 5 minutes. Turn over and cook for another 5 minutes. Turn off the heat, leaving fish in pan until service.

Step Four: Plate the dish by serving the vegetables in each plate; add chopped herbs on top. Ladle in broth over veggies and herbs. Carefully lay salmon on top and dollop with aioli. Voila! Impressive dinner in 30 minutes.

This dish goes really well with a chilled white wine. My guest brought a green grape wine from Portugal called Aveleda that was pure pleasure. The wine is slightly bubbly and has a crisp finish. Most important, it pairs well with most fish because it is not very sweet.

Labels: aioli, fish, green beans, salmon