On medium heat, warm a skillet large enough to hold all the fish. Add the olive oil and 1 tablespoon of the butter and swirl to coat the bottom. Add the fish and cook for 2 minutes for very thin fillets, 4 minutes for thicker ones. Turn the fillets and cook for a minute or two on the second side. Turn off the heat and transfer the fish to a warm serving plate.
Add the remaining tablespoon of butter and the lemon juice and herbs to the skillet. The pan should be hot enough to melt the butter, but if it isn’t, return it to the heat for a moment. Stir to incorporate the pan juices. Pour the herbed lemon butter over the fish and serve at once with lemon wedges.
serving & menu ideas
Serve with couscous or bulghur and Marmalade-Glazed Carrots. Another time, serve with Yellow Rice and Peas & Escarole or Lemony Green Beans. Or try with Potatoes with Lemon & Capers and Broccoli Slaw.
asian braised fish with greens
This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.
SERVES 4
TIME: 30 MINUTES
1 pound soba or udon noodles or 1½ cups jasmine, brown, or white rice
3 tablespoons soy sauce
3 tablespoons mirin or 2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon grated peeled ginger root
3 garlic cloves, minced or pressed
6 scallions
1 head of bok choy (about 1½ pounds)
1½ pounds firm fish fillets, at least ½-inch thick
2 teaspoons vegetable oil
pinch of salt
sesame seeds (optional)
Cook the noodles or rice.
Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tablespoons of water. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into ½-inch slices (about 8 cups). Cut the fish into serving-sized pieces or bite-sized chunks.
In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.
Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minutes for each ½ inch of thickness, and for chunks, about 4 minutes. Carefully turn over the fish about halfway through cooking. The fish is done when the flesh is opaque.
Serve the fish on a bed of the rice or noodles. Top with the bok choy, the pan sauce, and a sprinkling of sesame seeds.
pine nut–crusted fish
Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.
SERVES 4
TIME: 20 MINUTES
½ cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
½ teaspoon salt
½ teaspoon black pepper
½ cup toasted pine nuts
1 egg
1½ pounds fish fillets
olive oil
In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every ½ inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
serving & menu ideas
Serve something fresh and colorful on the side: Tomatoes & Onions with Mint, Broccoli Tomato Salad, or Broccoli Slaw.
louisiana catfish with grits & greens
For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.
SERVES 4
TIME: 35 MINUTES
GREENS
1 bunch collard greens or kale (about 1 pound)
2 garlic cloves, minced or pressed
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon Tabasco or other hot pepper sauce, or more to taste
CHEESE GRITS
3 cups water
½ teaspoon salt
¾ cup quick-cooking grits
½ cup grated Cheddar cheese
LOUISIANA CATFISH
4 catfish fillets (about 7 ounces each)
1 teaspoon paprika
1½ teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons brown sugar
⅛ teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
To cook the greens: Rinse the greens. Remove and discard the large central stems. Coarsely chop the leaves to yield about 8 cups, lightly packed. In a pot large enough to hold the greens, cook the garlic in the oil for a minute and then add the salt, greens, and 2 tablespoons of water. Cover and cook on medium heat, stirring now and then, until the greens are tender, about 5 to 10 minutes. Add more water, if necessary, to prevent sticking. When the collards are tender, toss them with Tabasco. Cover and turn off the heat.
To make the grits: In a saucepan, bring the water and the salt to a boil. Add the grits in a slow, steady stream while stirring briskly. When the water returns to a boil, turn the heat down to very low, cover, and cook for about 10 minutes, stirring occasionally. When the grits are thickened and tender, stir in the cheese. Cover and turn off the heat.
To cook the catfish: Rinse and pat dry the fillets. Combine the paprika, oregano, thyme, brown sugar, cayenne, salt, and pepper on a plate. Press each fillet into the spice mixture to coat. In a skillet on medium to high heat, warm the oil and swirl to coat the bottom. Add the fish and cook for about 4 minutes for each ½ inch of thickness. Turn the fillets and cook the other side for about the same amount of time.
Serve the catfish hot from the pan with the collard greens and grits on the side.
INGREDIENT NOTES It’s easy to strip fresh greens: Hold the base of a stem in one hand, grasp the bottom part of the leaf with your other hand, and pull the stem away from the leaf.
Quick-cooking grits are good, but instant grits should be shunned. Of course, old-fashioned longer-cooking grits are great if you have the time.
old bay roasted fish & vegetables
Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.
SERVES 4
TIME: 45 MINUTES
OLD BAY VEGETABLES
2 large sweet potatoes
1 large onion
1 large bell pepper, preferably red
3 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon Old Bay Seasoning
OLD BAY FISH
4 fish fillets (about 6 ounces each), such as tilapia, cod, or halibut
1 tablespoon olive oil
2 tablespoons lemon juice
2 garlic cloves, minced or pressed
1 tablespoon Old Bay Seasoning
Preheat the oven to 450°. Oil a baking sheet for the vegetables and a baking pan for the fish.
Peel the sweet potatoes and cut them in half lengthwise and then crosswise into slices about ⅓ inch thick. Peel the onion and cut it in half and then into ½-inch slices. Stem and seed the pepper and cut it into 1½-inch chunks. In a mixing bowl,
toss the vegetables with the oil and the thyme and Old Bay Seasoning. Spread on the baking sheet. Roast for 25 to 30 minutes, until the vegetables are tender and browned.
While the vegetables roast, place the fish fillets in a single layer in the baking pan. Whisk the oil with the lemon juice, garlic, and Old Bay Seasoning and drizzle over the fish.
When the vegetables have roasted for about 15 minutes, stir them with a spatula to prevent sticking. Put the pan of fish in the oven and bake until the fish flakes easily with a fork, about 10 minutes per inch of thickness.
shrimp curry with snow peas
Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)
SERVES 4
TIME: 20 MINUTES
1 pound peeled and deveined large shrimp
1 large onion, thinly sliced (about 2 cups)
1 tablespoon vegetable oil
2 tablespoons Curry Powder
5 ounces snow peas, cut in half on the diagonal (about 2 cups)
3 tomatoes, chopped (about 2 cups)
1 14-ounce can of coconut milk
½ teaspoon salt
2 tablespoons lemon or lime juice
¼ cup chopped fresh cilantro, basil, or Thai basil
If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.
In a saucepan on medium-high heat, sauté the onions in the oil for about 5 minutes, until softened. Add the shrimp and Curry Powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot.
variations
Add a Keiffer lime leaf or two with the Curry Powder for a delicate yet distinctive flavor.
This generous sauce will hold more vegetables, so if you like, add baby corn, straw mushrooms, chopped bell peppers, or fresh baby spinach.
serving & menu ideas
Serve on plain rice, Lemongrass Rice, or Green Rice.
shrimp & avocado salad
For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.
SERVES 4
TIME: 20 MINUTES
1 pound peeled and deveined shrimp
2 tablespoons vegetable oil or olive oil
2 garlic cloves, minced or pressed
DRESSING
juice and zest of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil
2 avocados
2 tomatoes
6 cups baby greens or torn lettuce
If you’re using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
Warm the oil in a skillet, add the garlic and shrimp, and sauté until the shrimp turn pink, 2 to 4 minutes. Set aside.
Whisk together the dressing ingredients. Toss the cooked shrimp with ¼ cup of the dressing. Peel and pit the avocados and cut into wedges. Cut the tomatoes into wedges. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
serving & menu ideas
Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.
mussels with sherry & saffron
Warm and aromatic—like bouillabaisse without all the fuss. Mussels are best eaten right away, so call everyone to the table when you put the mussels into the pot.
SERVES 2 TO 4
TIME: 15 MINUTES
2 pounds cleaned and debearded fresh mussels
1 orange
1 tablespoon olive oil
3 garlic cloves, minced
½ cup sherry
pinch of saffron
½ teaspoon salt
sprinkling of black pepper
1 loaf of crusty French or Italian bread
In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don’t close when tapped. Grate the orange peel and juice the orange.
In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, ½ cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.
With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty of crusty bread to sop up the juices.
variations
Add chopped tomatoes and chopped parsley at the same time as the sherry.
After removing the mussels from the pot, stir ½ cup of half-and-half or cream into the broth.
serving & menu ideas
Serve with a salad such as Baby Greens with Pecans & Pears.
seared scallops
These sweet, delectable scallops are browned and caramelized on the outside, moist on the inside, and ready in an instant.
SERVES 4
TIME: 15 MINUTES
1 pound scallops
3 tablespoons olive oil
salt and pepper
lemon wedges
Rinse the scallops and pat dry with a paper towel. If they differ in size, cut the larger ones in half crosswise.
Heat the oil in a large skillet on high heat until the oil is very hot but not smoking. Add the scallops and stir gently to coat with oil. Sprinkle with salt and pepper. When the scallops have developed a brown crust, usually in 2 or 3 minutes, gently turn them over and cook until the other side is browned, 2 or 3 minutes. Transfer the scallops to a serving dish. Serve with lemon wedges.
INGREDIENT NOTE Ask for “dry” or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
serving & menu ideas
Serve on a bed of rice or baby spinach. These scallops are really good drizzled with Brown Butter Sauce. Try them with Brilliant Yellow Noodles and Wilted Spinach Salad with Pecans & Asiago for a vibrant supper.
crisp pan-fried scallops
These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They’re coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they’re dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.
SERVES 4
TIME: 15 MINUTES
1 pound scallops
1 egg
2 tablespoons milk
½ teaspoon salt
⅛ teaspoon black pepper
1½ cups panko
¼ cup vegetable oil
lemon wedges
Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half crosswise. In a bowl, whisk the egg with the milk, salt, and pepper. Add the scallops and toss gently to coat. Spread the panko on a flat plate and generously coat each scallop.
Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time. Cook on the first side for 3 or 4 minutes, until golden brown. (If the panko is browning too quickly, reduce the heat.) Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes. Place the cooked scallops on paper towels to soak up extra oil. Fry the rest of the scallops. Serve with lemon wedges.
INGREDIENT NOTES Look for panko in bags or boxes in Asian markets or supermarkets. We often use Sun Luck brand, but any brand with good ingredients is fine.
Ask for “dry” or u
ntreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
serving & menu ideas
Serve on a bed of rice with a steamed green vegetable, Peas & Escarole, or refreshing Carrot Salad with Raspberry Vinaigrette.
po’ boy sandwich
We’ve come to love Old Bay seasoning for its aromatic flavor. (See photo)
SERVES 4
TIME: 30 MINUTES
FISH FILLETS
¼ cup cornmeal
3 tablespoons Old Bay Seasoning or other seafood seasoning
4 boneless firm fish fillets (about 6 ounces each)
¼ cup vegetable oil
TOPPING
½ cup Tartar Sauce
1 tablespoon minced red onions
3 romaine lettuce leaves, cut into a rough shred
4 kaiser or sub rolls
1 tomato
Place the cornmeal and Old Bay seasoning in a bag and shake to mix well. Add the fish fillets, close the bag, and shake to coat. (Or mix the cornmeal and seasoning on a plate and press the fish into it to coat.) Heat the oil in a skillet on medium-high heat, until hot but not smoking. Add the fish and cook for 3 to 4 minutes on each side or until the fish flakes easily when tested with a fork. Place the cooked fish on paper towels to soak up excess oil.
Moosewood Restaurant Simple Suppers Page 11
