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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Provencal Style Grouper

Provencal Style Grouper (1)

Provencal Style Grouper (2)

A dish known for its flavors from Provence, France.  Lavender fields, and medieval hilltop villages, the southeastern region of Provence stretches from the Rhône in the west to the Italian border.

This sauce with its colorful and bright flavors enhances the succulent taste of the grouper. Grouper should not be overcooked. The fish should be tender and using a fork should flake apart easily.

I’m using asparagus in this recipe, so I need to blanch the asparagus stalks first. I want them to remain vibrant green in color.

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Provencal Style Grouper (1)

Yields: 4 servings
Prep Time: 15 minutes, including blanching asparagus
Total Cook Time: 1 hour
Equipment: 12″ saute pan, large casserole dish

Directions for blanching asparagus:
First, you want to rinse, under cold water, the stalks off to remove any dirt that may be attached. Take one of the stalks hold it towards the bottom third of the stalk , then bend the stalk.  This part of the asparagus is the woody end and very fibrous. The stalk will break naturally where the tender part ends and the tough part begins. Have a pot of 6 cups of boiling salted water and a large bowl filled with ice and water on stand-by. Place the stalks into the boiling water and let them cook for 2-3 minutes. Using a pair of tongs remove the asparagus from the hot water and place them immediately into the ice bath. Toss around in the ice water for a minute. This process is called “shocking”. You’re stopping the cooking process. Drain well and transfer to a plate. Next, cut, on the bias, the stalks into 2 inch pieces.

Ingredients For Fish:
3 tablespoons olive oil
4- 8 ounce center cut skinless grouper fillets, 2 pounds
3 tablespoons olive oil, to be used on fillets
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Directions For Searing Grouper:
Let fish rest at room temperature for at least 15 minutes ( utilize this time for prep). Once fish reaches room temperature, prep the fish with olive oil, Kosher salt, and pepper.
Note: A cast iron skillet or a large non-stick saute pan work best for searing fish.

Preheat a large, cast iron skillet, or a non-stick saute pan on medium high heat. Carefully tilt pan off the heat to add the olive oil,  swish the oil around in the pan, then back onto the heat. You may see the pan start smoking, that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately so fish does not stick. Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily, once they’ve browned on that side. If you believe they’re ready to flip, using a spatula, pick up one corner of the filet and see if it’s not sticking and looks golden brown. Turn the fillets over and sear the other side for another 2 minutes, then remove from heat. Transfer the fillets to a plate until sauce is ready to be transferred to the casserole dish.

Ingredients For Sauce:
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped fennel, (1 bulb}
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 tablespoons minced garlic ( 3 cloves)
1-28 ounce can San Marzano tomatoes
2 tablespoons low sodium chicken broth
2 tablespoons good dry white wine
2 tablespoons capers, drained
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves (reserve 1/4 cup for garnish)
1/4 cup fennel fronds for garnish
2 lemons sliced for garnish
4- 8 ounce (1 inch-thick) grouper fillets ( 2 pounds)

Directions For Sauce:
For the sauce, heat the olive oil in a large (12 inch) saute pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice through the tomatoes until they’re large bite-size pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until thickened. Add the chopped basil and caper and cook for 1 minute.

Preheat oven to 350 degrees F. Transfer the sauce to casserole dish. Lay the seared grouper fillets on top of the sauce and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay lemon slices, the reserved chopped basil, and fennel fronds over the top.

Place a puddle of the sauce onto a plate, place a filet on top, and garnish with basil, lemon, and fennel fronds.

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Baked Cod With A Tomatoes, Fennel, And Capers

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This delicious and healthy dish is a favorite in my house. Cod is a light white flaky fish that absorbs whatever flavors you may add.

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Yields: 4 servings
Prep Time: 15 minutes
Temp: 375 degrees F.
Cook time: 15-18  minutes

Ingredients:
4-6 ounce cod fillets
2 tablespoon olive oil
1 tablespoon of Kosher salt
1/2 teaspoon of black pepper
2 pints of halved yellow and red grape tomatoes
1 diced fennel bulb
1 medium diced onion
1 seeded and minced Fresno chiili
3 sliced garlic cloves
1/4 cup of drained capers
1 tablespoon of Pernod
1/2 cup of white wine
1/2 cup of fresh chopped basil leaves
1-1/2 lemons ( 1 sliced and 1/2 juiced over the fish)
finely chopped Italian flat leaf parsley for garnish

Directions:
First, prep all the vegetables for the dish. Once prepped, add olive oil to saute pan on medium heat. Add all the veggies, minced Fresno chili, and minced garlic to the pan. Season with Kosher salt and black pepper. Saute everything for about 5-7 minutes. As the veggies start breaking down and soften, add in the white wine. Bring this up to a boil then reduce to a simmer. Simmer the tomato and fennel mixture until wine has reduced and sauce starts to come together.This should take another 7-10 minutes. At this point, add in the drained capers. Keep the pan on the burner with the heat turned off.

In a 11 x 8 baking dish, add the Pernod to the bottom of the dish. Add in the sauteed tomatoes and fennel mixture. Sprinkle each of the 4 cod fillets with Kosher salt and pepper. Place the fillets on top of the of the tomato and fennel sauce. Spoon a little of the sauce over the top of each fillet.

In a preheated 375 degree oven, place the dish in the oven and bake for around 15-18 minutes or until the cod is tender and flaky.  Remove from the oven add squeeze fresh lemon juice over all the fish. Add sliced lemons. Sprinkle over the whole dish with chopped fresh basil leaves, and the Italian flat leaf parsley.

To serve, ladle the tomato, fennel, and caper sauce on the bottom of the dish. Using a spatula, transfer one of the fillets on top of the sauce, and spoon a generous amount of the sauce over the top of the baked cod. Garnish with a lemon slice.

 

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Tuna Tapenade

2014-07-09 19.30.16This recipe is one I love because it can be done in advance. It’s great to serve as Hors d’oeuvre for parties or just if you want to have it as a meal. We have this at my house any time we’re in the mood for tuna.

Tapenade is an olive spread that is served on bread. In this recipe, I’ve made the star the tuna. This one is made with Italian style tuna I just found in my local grocery store. Of course, you could use regular tuna and that would be delicious.  Let me tell you how I did this.

Start with red onion, celery, and garlic. In a food processor, fitted with the metal blade, pulse until the ingredients are finely minced. I like to give them a head start before adding the other ingredients.

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There are quite a few ingredients that go into this recipe, so let me just show you those now.

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At this point, I’ve already added the onion, celery, and garlic, next, the tuna. Italian tuna can be expensive so I decided to mix one 6-ounce jar of Italian tuna packed in water,  drained, and 2 small packages (total 6-ounces) of chunk light tuna packed in spring water to the food processor.

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To the tuna, Mascarpone cheese, capers drained and rinsed, lemon zest, the juice of half a lemon, chopped and pitted Kalamata olives, flat-leaf Italian parsley, Kosher salt, and freshly cracked black pepper. Pulse all of these ingredients together until smooth.

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When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning.

Transfer the Tuna Tapenade to chill in the refrigerator for 1 hour.

If you like a spicier version, at the beginning of the process, you could add some cayenne pepper or add a Fresno chili at the beginning, that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread.

I like to top the Tuna Tapenade with roasted asparagus and even a few julienned roasted Piquillo peppers for a little sweetness.

Toasted Ciabatta Bread

Tuna Tapenade

Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 12-15 minutes
Total Time: 1 hour 35 minutes
Yields: 16 appetizers
Equipment: food processor, 2 rimmed baking sheet pans

Ingredients:
12-ounces of Italian style Tuna packed in water drained (substitute Starkist tuna packed in spring water)
half a red onion, chopped
3 ribs of celery, chopped
3 cloves of garlic, chopped
4-ounces Mascarpone cheese
2 tablespoons caper, drained and rinsed
1 teaspoon lemon zest
juice of half a lemon
1/4 cup Kalamata olives, pitted and chopped
3 tablespoons flat-leaf Italian parsley, chopped
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1 loaf Tuscan Garlic Ciabatta Bread, sliced, (yields 16 slices) substitute plain Ciabatta or a good French baguette

Spicy Tuna Tapenade:
Add 1 teaspoon ground cayenne pepper or a Fresno chili, seeded

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet topped with a rack. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Note: Each oven may vary slightly in temperature, watch the bread closely to prevent from burning.

Directions:
In a food processor fitted with the metal blade, start with half a red onion and 3 ribs of celery and 3 cloves of garlic. In a food processor fitting with the metal blade pulse until the ingredients are finely minced. I like to give them a head start before adding the other ingredients.

Next, the tuna. Italian tuna can be expensive so I decided to mix one 6-ounce jar of Italian tuna packed in olive oil, drained, 6-ounces of Starkist chunk light tuna packed in spring water to the food processor.

To the tuna, add Mascarpone cheese, drained and rinsed capers,  lemon zest, the juice of half a lemon, chopped and pitted Kalamata olives,  chopped flat-leaf Italian parsley, Kosher salt, freshly cracked black pepper. Pulse all of these ingredients together until smooth.

When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning.

Transfer the Tuna Tapenade to chill for 1 hour in the refrigerator.

If you like a spicier version, at the beginning of the process, you could add some cayenne pepper or add a Fresno chili at the beginning, that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread.

To serve, I like to top the Tuna Tapenade with roasted asparagus and even a few julienned roasted Piquillo peppers for a little sweetness.

 

 

 

 

 

 

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautèpan

Ingredients:
1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15-20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on med-low heat, using 2 tablespoons each of butter and olive oil, all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Sautè for about 15-20 minutes until soft. Coot to room temperature.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes, approx. 3-ounces each.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain salmon cakes on a paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and slices of avocado.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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