Cookaholics Bulletin Board

Lindsay,

We like to stuff, saute, then roast whole fish in a steel roasting pan. The fish can be trout, pompano, snapper, etc. The stuffing is usually aromatics, herbs or vegetables. First saute herbs/aromatics/vegetables in butter in a french steel roasting pan. Stuff the whole fish and crisp the skin in the hot pan. Add a pool of heavy cream (creme fraich or mascarpone) and pop into the oven at 425. In 10 minutes or less the fish is dond and the cream is a thick rich flavored sauce. All the health benefits of fish without that pesky loss of body fat.

cc

Lindsay, Tim:

From the cookbook Spices I have a great recipe for deboned trout stuffed with spankopita filling. It's really unexpectedly tasty.

Deboned trout in general are terrific for stuffing. Couscous works, as does leftover risotto.

One of my very favorite fish recipes:

Grilled Black Cod with Red Wine and Miso Butter Sauce
(Food & Wine Mag Oct 2012)

1 ½ cups dry red wine
1 large shallot minced
1 stick cold, unsalted butter diced
¼ tsp soy sauce
1 tablelspoon white miso
Salt & Pepper
4 6-ounce skinless black cod fillets
Vegetable oil
6 cups assorted baby lettuces.
1. In a skillet, boil the wine and shallot over moderately high heat until reduced to ¼ cup.(about 10 minutes)
2. Reduce heat to medium and gradually add butter to the skillet constantly whisking on and off the heat until sauce is creamy. Remove from heat and whisk in miso and soy and season with salt and pepper.
3. Light grill or heat grill pan. Brush fish with oil and season with salt and pepper and cook over high heat, turning once until lightly charred and just cooked (4-6 minutes).
4. In a large skillet, heat 1 tablespoon of oil until shimmering. Add lettuces and toss over high heat until barely wilted.
5. Transfer lettuces to platter and top with fillets. Spoon some of sauce over fish and pass remaining sauce.

I picked up fresh grouper steaks when I went to the grocery store today due to this thread....

These look great, everybody -- so excited now to start trying them out.

Of the ones that weren't printed out, Alina, I'd love your red snapper with mango salsa, Mary, I'd love both the monkfish with mint (sounds really intriguing) and the Oven BBQ salmon (I know I said no Salmon but I'm a sucker for oven BBQ), and Nance, the blackened tilapia sounds great. Thanks in advance!

Here is my Blackened Tilapia recipe, adapted from the original published in CL:

**Blackened Tilapia

Recipe By: Cooking Light September 2006
Serving Size: 4
Preparation Time:0:10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4-6 ounce Tilapia, orange roughy or grouper fillets
4 Tbsp Cajun Spice Mix
2 teaspoons canola oil -- divided
2 teaspoons butter -- divided

Rub each side of fillet with Cajun spice Mix. Heat 2 tsp oil and 2 tsp butter in a large nonstick skillet over medium-high heat. Add fish fillets; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Used this Cajun Spice Mix (makes more than needed for this recipe - store extra for another time):

1 1/2 tablespoons sweet paprika
1/2 teaspoon ground red pepper or cayenne (this was perfection the 3rd time. Don't use any more)
1 tablespoon dried thyme
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder (used dried minced onion)
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon sugar
- - - - - - - - - - - - - - - - - -

NOTES : Serve with Maque Choux (delicious)

Here you go.

EXPORTED FROM LIVING COOKBOOK

RED SNAPPER WITH MANGO SALSA***** Servings: 4

Preparation Time: 25 minutes Cooking Time: 5 minutes Total Time: 30 minutes

MANGO SALSA:
1 lime juiced
1 lime zest
2 TBS. pineapple juice
1 TBS. extra-virgin olive oil
2 large ripe mangos
1 tsp. grated fresh ginger
1 small jalapeño
1/4 cup diced red onion
1 TBS. chopped parsley
1 tsp. kosher salt
Freshly ground pepper, to taste
1/4 cup diced red bell pepper
FISH:
24 oz. fresh red snapper fillets (4 fillets)
1 tsp. salt
2 oz. macadamia nuts
3/4 cup panko
2 eggs
2 tsps. water
1/2 cup all-purpose flour
1 TBS. olive oil
1 TBS. butter

MANGO SALSA:

Peel and dice mango. Seed and dice jalapeno. Peel and dice onion. Chop parsley. Dice pepper.

To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.

FISH:

Sprinkle the fish with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.

Melt olive oil and butter in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa.

Recipe Type: Bell Peppers, Fish and Shellfish, Halibut, Jalapeno chile, Lime, Macadamia nuts, Main Dish, Mango, Onions, Pineapple Canned

Source: Relish Newspaper Insert
Web Page: http://www.relish.com/recipes/red-snapp ... ngo-salsa/

Fuzzy, would love your recipe for deboned trout stuffed with spankopita filling. I love spanakopita!.

Lindsay,

Well, before I dig that up, here's one I adapted from a Saveur recipe in an entirely different cuisine:

Red-Cooked Swordfish
“Red-cooked” foods are actually brown from the dark soy sauce, but red is lucky for the Chinese so they call it that. The usual traditional red-cooked foods are pork belly and wheat gluten, but it also works well with “meatier” fish.
1 swordfish steak, 1" thick, between 2/3 and 1 lbs (alternates: tuna, seabass)
1 large bunch green onions, cut into 1" pieces
2" ginger, peeled and sliced into medallions
3 anise stars
1 small stick cinnamon bark
1 garlic clove, crushed and peeled
2 tbs peanut oil
Sauce:
1/4 cup dark soy sauce
1/4 cup rice wine
1/4 cup water
3 tbs sugar
Whisk the sauce ingredients together. Set aside.
Heat the oil in a pan until shimmering. Drop in the onions, ginger, and spices in to the oil. Stir around for 1-2 minutes. Clear the center, drop in the swordfish, and sear 30 seconds on each side.
Pour in the sauce, stir the spices and flip the swordfish to coat. Turn the heat down to medium-low and cover tightly. Simmer, without touching the lid, for 10 minutes.
Take out the swordfish and the green onions and put on a plate. Turn the heat in the pan back up and reduce the sauce until syrupy (5-10 minutes). Pour over the fish. Serve with lots of rice.

Linsday,

This recipe is from the cookbook Spice: http://www.oleanarestaurant.com/cookbook.asp

It's an interersting cookbook which is organized by the primary spices of the dishes instead of the course or ingredient. The recipes do tend to be a bit "restaurant" though, so below is my simplified version of her recipe, which is more elegant than the below:

4 to 6 whole deboned trout (depending on size)
16 oz frozen spinach, thawed, squeezed, drained and chopped
1 bulb fennel, trimmed and chopped small
6 Tbs olive oil
1 onion, chopped small
2 tsp minced garlic
2 Tbs chopped fresh dill, or 2 tsp dried
2 scallions, minced, including green parts
1 Tbs ouzo, raki, or pernod (optional)
3/4 cup shredded greek cheese, such as kefoltyri, kefalograviera, or haloumi
(subs 1/2 cup crumbled feta)
1/4 cup greek yogurt
1 egg
flour

Heat 2 Tbs of the oil. Fry the onion and fennel until transparent. Add the garlic and spinach. Saute for 5 minutes. Turn off heat. Stir in the dill, scallions, and ouzo. Let cool for 15 minutes, and then stir in the cheese, yogurt and egg, mixing thouroughly.

Stuff the deboned trout with the mixture (you can remove the heads before stuffing if you like). Heat the oven to 350F. Salt, pepper, and flour the outside of the trout (carefully). Add the rest of the olive oil to a large nonstick pan, and fry the trout for 3 minutes per side, until browned. You'll have to fry them in batches.

Line up the trout on a baking sheet and cook them for another 7-10 minutes in the oven, to make sure they and the filling are cooked through. Serve.

Optional: drizzle the trout with brown butter.