Barbecue Red Snapper

There's an old saying in Jazz music "more ain't' better." This over to food and most certainly to fish. The simpler the cooking technique the more robust the flavor. This may have a few ingredients, but the cooking method is so simple!

1/2 onion, minced

2 cloves garlic, minced 
1 teaspoon paprika
1 tablespoon capers
1 tablespoon olive oil 
1 lime juiced
1 teaspoon Louisiana Hot Sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme 
Chopped cilantro for garnish
Salt and pepper
2  red snapper filets 
 
Combine the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic, hot sauce, Worcestershire, capers, thyme and oil, and whisk until blended. Reserve 1/4 cup of marinade.

Sprinkle the fish all over with salt and pepper. Brush the "meat" side of the fish filets generously with some of the marinade. Cover and marinate for 20 minutes.

Preheat a the oven to 450 degrees F.

Bake the fish filets on a foil lined baking dish, sprayed with non-stick cooking spray for 7 to 10 minutes; until the fish is flaky. 

Remove fish form the oven, turn your broiler to low.  Brush the remaining marinade over the fish and return to the oven and broil for about 2 to 3  until the fish looks slightly charred.

Transfer the fish to a large platter. Garnish with cilantro and serve.
 

Don't be afraid to cook fish ever again!



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Mediterrean Broiled Fish

You wouldn't believe all of the crazy stuff going on, well if you've been hanging around here long enough, you probably would.  We are in the middle of an amazing soccer season!  The girls' team is undefeated and my oldest Lauren (below, white jersey, #16) was made Captain this summer.  Come to think of it, in the power rankings for the NCAA, LSU is #1 and in the NFL power rankings, the Saints are #2.  Since I have two girls on the team I'm doing twice the "mom" volunteer stuff.  This past week, since having carpal tunnel surgery, my chopping hand is getting it's strength back to be able to chop.

Guess what else? She will be inducted into the National Honor Society tomorrow night.

Sooooooo, I needed to cook some brain food.  I mean what if she figures out, you know, that I'm not the shiniest penny?  Between you and me, I think she already knows...

Pre-heat oven to 400 degrees F.

Season two hearty, white fish filets with salt and a smidge of cayenne on each side.  I used Tilapia filets.  Sprinkle the filets liberally with soy sauce.  If you have it, use the good stuff, the Tamari.  Let them sit out for a few minutes and let all of the flavors mingle.

I would not recommend using anything other than cast iron for this recipe.  Add two tablespoons of olive oil and 1 tablespoon of butter to a cast iron skillet and heat over medium.  Make sure the skillet is heat through before adding the fish.  Carefully add the fish and  cook for 4 minutes. 

Carefully turn the filets and cook on the other side for 3 to 4 minutes.  Remove the skillet from the heat momentarily.

Sprinkler a 1/4 cup white wine over the filets and add the following to each:  A few small pats of butter, 2 teaspoons minced garlic, 2 tablespoons of finely chopped chives, 2 teaspoons of capers, 1 tablespoon of sliced Kalamata olives.

Finish off with 2 tablespoons of freshly squeezed lemon juice.  Place the skillet in the oven for 10 minutes on the middle rack and then run the skillet under the broiler until the fish is golden brown.

This and a nice salad, a glass of wine, This was eyes roll in the back of your head good! 

Just one more food porn shot.  I have to make this again and soon!

Broiled Fillet of Flounder in Cajun Shrimp Butter

I found this recipe by my favorite chef, John Folse, tried it and had to share it with you.  When I put the first bite in my mouth, I felt like I was dining at one of the best restaurants in New Orleans, that's just how good this dish is.

Looking at how this recipe is layed out, it is really pretty simple and goes very fast.  Timing is the key with this keeper.  Get your shrimped peeled and the veggies chopped for the Cajun butter sauce first.  Chip up your butter and put it in a bowl and store it in the refrigerator until you are ready for it.  Once you put the flounder in the oven, get started on the Cajun butter.

The flounder, a nice green salad and a glass of wine and you've just treated yourself and that special someone to an unforgettable dining experience!

For the Flounder:

2 Flounder fillets
1/2 cup white wine
1/4 cup of water
1/2 stick of butter, melted
salt and cayenne pepper to taste
paprika for color
2 tablespoons chopped flat leaf parsley

For the Cajun Shrimp Butter:

1/4 cup melted butter
1 lb. fresh shrimp, peeled
2 tablespoons minced garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup dry white wine
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy whipping cream
1/2 lb. butter chipped
salt and cayenne pepper to taste

Preheat the oven to 375 degrees.

 Use a baking pan large enough to accommodate the fillets.  Pour wine, water and butter over the fillets. Season the fillets to taste with salt, cayenne and sprinkle generously with paprika and parsley.  Bake for about 10 minutes, until fish is flaky to touch.  Heat broiler and place fish under broiler for about 1 to 1-/2 minutes, just to brown up the seasonings on top just a bit.  Be careful not to burn or overcook the fish. 

Remove from oven, tent with foil to keep warm.

In a heavy skillet, heat butter over medium high heat, add shrimp, green onions, mushrooms, tomato and garlic and saute for about 7 minutes, until vegetable are wilted.

De-glaze the skillet with the white wine and lemon juice and reduce by half.

Add heavy whipping cream and bring to a low boil and reduce until thickened.

Slowly add the chipped butter a few pieces at a time.  Swirl until complete melted before adding more chips of butter. 

Season to taste with salt and cayenne.

Place a generous serving of Cajun butter in the center of plate and top with broiled flounder.

I hear ya, even this early in the morning I'm still drooling!



Salmon Patties with Spicy Caper Remoulade Sauce

How many of you grew up with Cod Fish Cakes and/or Salmon Croquettes as staples in your mom's menu rotation?

My mom grew up with Cod Fish Cakes as did my husband and neither one of them ever wants to see a Cod Fish Cake again.  My mom baked Salmon Croquettes on occasion and I thought they were pretty good.

So ladies and gentlemen, don't boo and hiss; because these ain't yo' moma's fish cakes!  Stick around for an economical and deliciously retro update.  Even my husband the salmon and fish cake hater will scarf these petite patties down in a blink of an eye!

Spicy Caper Remoulade Sauce -

1-1/2 tablespoons Chipolte mayo

1-1/2 tablespoons mayo with olive oil

1-1/2 tablespoons capers, drained and chopped

1 teaspoon spicy whole grain mustard

2 tablespoons lemon juice

Kosher salt and freshly ground black pepper

Whisk the above ingredients together, cover and refrigerate until ready to use.

Salmon Cakes:

Canola or vegetable oil, for frying

1 (14.75-ounce) can boneless pink salmon, drained

3/4 cup Panko bread crumbs

2 eggs, lightly beaten

2 tablespoons chopped flat leaf parsley

2 tablespoons finely chopped red onion

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup cornmeal

Heat about 1/4 inch of oil in a large, preferably cast iron skillet over medium heat.

 

Place drained salmon in a large bowl and flake up with a fork.

Add panko, eggs, onions, parsley, cayenne, salt and black pepper to salmon.

Mix well and form into patties about the size of slider patties. Makes about 8 to 10 patties.

Carefully coat or sprinkle both sides of the patties with cornmeal.  The cornmeal gives the patties more crunch and also gives them a beautiful brown color.   Place the patties the heated oil, don't crowd the skillet and fry until golden brown; about 4 minutes per side. You may have to fry the patties in batches.

 Transfer the cooked salmon patties to a paper-towel lined plate.  

Serve immediately with the caper remoulade sauce. 

"That" Salmon or Grilled Sesame Salmon

In my family, which happens to be dominated by females (even our canine is a female), more often than not, I am in the minority.  I love salmon, could eat it three or four times a week.  A.J. won't eat salmon.  His fish groups are catfish and trout and the trout better be speckled trout.  I can easily pass off talapia and orange roughy on him.  As for the homegirlz,  Lauren won't eat fish; she's more of a fried shrimp kind of a Cajun.  Kaitlin only eats catfish and only if it's fried and thin and crispy.

When I happen to be home alone for the evening, which isn't very often, I get giddy.  The freedom!!!  On these rare and special nights I can grill salmon. 

The evenings have become very pleasant lately.  I turn on the satellite radio and listen to my new favorite station, sip a little wine, stare at the mountains and fire up the grill.

If you like a little Asian flare, try this one out!

2 tablespoons canola oil, plus more for brushing on salmon

1 shallot, sliced thin
2 cloves garlic, minced
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup honey
2 tablespoons sesame seeds, toasted
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon rice vinegar
Salt and freshly ground black pepper
2 (4 ounce) salmon steaks

Heat the oil in a small saucepan over medium heat, add the shallots and garlic and saute until soft.

 

While the veggies are sauteing, brush the salmon on both sides with oil.

Season with salt and pepper.

Once the vegetables have softened, stir in the hoisin, ketchup, honey, sesame seeds, soy sauce and fish sauce and continue cooking for 5 minutes over medium-low heat.

Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.

Heat the grill to high. If you have a slotted grill pan, use it to prevent the fish from falling through the grates.   Place salmon on a grill pan skin side down, turn after about 90 seconds to sear the other side. Return salmon to skin side down , lower heat to medium and grill over indirect heat. Brush salmon with sauce and close the top.  Grill until slightly charred on both sides. Continue to brush salmon with the sauce every minute or so until you reach the desired doneness, approximately 5 to 7 minutes per side.

 

Remove the salmon from grill to a plate and brush with more sauce. Allow fish to rest for 5 minutes. Garnish with fresh chives and serve

I'm not going to lie, I was planning on eating both of them (don't judge), but A.J. got home early and ate it.  Yes he did, now he likes "that" salmon.

Here's Lauren's senior proofs...she got here way too fast!

Friday Fish LeConte

I received an autographed copy of Chef John Besh's cookbook, My New Orleans from ummm, umm a giveaway at another blog, yeah, that's it!  The cookbook is gorgeous and there are so many recipes of his I can't wait to try. 

The book is arranged by holidays, festivals and various celebrations in New Orleans throughout the year, which is a very cool and unique to organize a cookbook so it can be different. The arrangement makes it difficult for the home cook trying to find things and compare to make a decision on what to cook.

John Besh's "New Orleans" is quite different than mine...many of his ingredients are hard to come by or are very pricey for the average Jane like me who has to feed picky eaters in the blink of any eye.

On the rare occasion, which aren't so rare any more, when the homegirlz are both out on the same night, I can let loose and do my thang!  Did you know my oldest is part of the workforce now?  Yes, the one or two days (4 or 8 hour shifts) a week selling clothing at a popular retail chain make her feel like all she does is work, work, work...what a diva!

Ok, back to my thang...I made a loose facsimile of one of Chef John Besh's recipes and I mean to tell you it was eyes rolling in the back of your head good!

Let's wipe the drool off our chins and cook some fish!

1 cup AP flour

3 tablespoons Emeril's Essence or your favorite Cajun seasoning

1 egg

1/4 cup milk

1 cup Panko bread crumbs

2 Tilapia fillets - Trout or Orange Roughy would be amazing too

3 tablespoons extra virgin olive oil

2 tablespoons of butter

4 ounces sliced baby bella mushrooms or any kind of mushroom you have on hand

1 shallot, minced

3 cloves of garlic, minced

1/2 teaspoon crushed red pepper flakes

1 (14 ounce) can artichoke quartered artichoke hearts, drained

1/2 lemon juiced

Couple dashes Louisiana Hot Sauce or Franks Hot Sauce

2 tablespoons fresh chopped chives

1/2 cup mock Hollandaise sauce (recipe below)

Make the Hollandaise. 

1/2 cup mayo

Juice from half of a lemon

2 tablespoons Worcestershire sauce

Couple dashed of hot sauce

2 teaspoons yellow mustard

Pinch of cayenne

1/2 teaspoon onion powder

Whisk everything together...adjust with yellow mustard, cayenne and onion powder so the sauce has a slightly tart to popping taste (not spicy).  Do not substitute Dijon for yellow mustard.  I did that and it was terrible....use yellow mustard, trust me.  Leave the Hollandaise out on the counter, you want it to come up to room temperature. 

Heat the olive oil in a large skillet over medium-high heat.

Combine flour and two tablespoons of Cajun seasoning in a large flat dish.  Beat the egg and milk together in another dish.  Put the Panko bread crumbs and the third tablespoon (maybe a teaspoon more)

in a third dish.

Season the fish with salt and pepper and dredge through the seasoned flour, then the egg mixture and then through the  bread crumbs.

Cook the fish until golden brown on both sides, approximately 3 to 4 minutes per side then transfer to a paper towel lined plate and set aside.  You may need to add a couple more drops of olive oil as you are cooking the fish.  The Panko does absorb the oil.

Once you have removed the fish from the skillet, drain off any excess oil and return skillet to the stove and reduce the heat to medium.  Add the butter and the mushrooms and allow to cook for 3 to four minutes, then add the shallots, pepper flakes and garlic.  Stir frequently and allow to cook about 3 to 5 minutes, until soft but not taking on any color.  Add the artichokes and the lemon juice and a little bit of salt and cook another 3 to five minutes but keep the artichoke hearts from breaking up.  Season with salt and pepper, then fold in the chives.

Warm plates in the microwave for about 35 seconds per plate (Yeah, I know, it's like we're fine dining in an upscale restaurant and we're just in my little kitchen).

Drizzle, ok slightly ladle the Hollandaise on the plate, then top it with a healthy serving of the artichoke and mushroom mixture.  Place the fish fillet on top and add some more artichokes and mushrooms on top of the fish.

Now giving up meat on Fridays during Lent ain't so bad after all!