Category — Fish + Seafood Recipes
I have not written up a recipe in quite some time but this one is too good, too easy, and too fast not to share. It’s a very simple but delicious coconut shrimp curry that literally takes about 10 minutes from start to finish.
I like to serve it with basmati rice and a simple oven-roasted cauliflower. So good. Hard to believe it is so quick to make – try it!
RECIPE: Fast and Easy Coconut Shrimp Curry
serves 3-4 [Read more →]
March 23, 2016 1 Comment
The first thing you might notice when you read this recipe is that there is no actual barbecuing involved. The “barbecue” is really a flavor element here – not a methodology. Why? I don’t know. It just is. Ask Paul Prudhomme or something. I’m from San Francisco, for Pete’s sake. What the hell do I know about it?
June 17, 2014 No Comments
My last post was all about eating and drinking in the North Vietnamese city of Hanoi. One of the dishes I mentioned was the famous Cha Ca – a catfish dish served in sizzling oil and flavored with turmeric and dill, an odd-sounding combination. It comes with lots of cooked scallions and fresh dill, and is accompanied by roasted peanuts, rice noodles, and fresh leaves of basil, lettuce, cilantro, and mint.
June 14, 2014 2 Comments
I feel like I have unlocked a magical secret with this creamy, nutty dressing that I want to drink by the pint. I mean, finally, after all these years, I have figured out a legitimate way to put butter on a salad.
November 11, 2013 No Comments
We’re experiencing record high temperatures here in the Bay Area, which makes me want to eat light, bright dinners like this broiled halibut with chermoula. Chermoula is a versatile North African condiment made with toasted spices, cilantro, and parsley, and it goes beautifully with fish.
April 29, 2013 No Comments
I mostly prefer to eat my tuna raw or seared, but I make an exception and eat it fully cooked when it’s prepared this way. You need to plan ahead, as the tuna has to marinate in an oil mixture for at least 6 hours, but all told it’s a snap to make. Instead of buttering or oiling the toast that holds the confit, I was inspired to add the avocado smear instead after eating a fabulous avocado toast with boquerones at Beast and the Hare.
July 26, 2011 No Comments
As I’ve previously mentioned, one of my favorite things about Hawaii is the opportunity to eat raw fish three meals a day. Today was an unseasonally hot Sunday (for San Francisco, at least) so I knew I wanted a cool and refreshing dinner to end the weekend. The result was a salmon poke, with cubes of ripe avocado and raw wild salmon seasoned with lime, mint leaves, coriander. Because we’re in that brief green garlic season, I chopped some finely and added it to the mix–but if your summer nights fall past the springtime, feel free to substitute green onions.
May 1, 2011 10 Comments
Recently a friend was coming over for dinner, and asked if he could bring some fish over for me to cook. I loved this idea because a) fish is hella expensive, and b) I loathe going to the store. He very kindly went all the way across town to Yum Yum Fish Market to get the most delicious, high quality, enormous hunk of tuna for me to make this. (Future dinner guests: take note. If you come to my house, a large piece of high quality fish is an excellent hostess gift.)
July 23, 2010 2 Comments
This technique from SteamyKitchen.com is one of my favorite ways to cook salmon. It’s easy and adaptable, and seems almost impossible to screw up or overcook.
Basically, you cook salmon at a really low temperature for about 30 minutes, which cooks it thoroughly while allowing it to retain it’s tenderness and doesn’t let it get dry and chalky. The recipe gives several suggestions for different flavor combos, but today I brushed the salmon with a honey-mustard mixture and cooked it on a bed of oranges and parsley.
You can find Jaden’s technique for low and slow salmon right here, at Steamy Kitchen. Mmmm. Thanks Jaden!
January 1, 2010 2 Comments
This is one of my favorite posts from my previous blog… so I’m reposting it here while I’m on vacation! Enjoy!
I spent a long weekend in the Hamptons with my two very best girlfriends, Lori and Michelle, who sadly (for me) are two displaced California lasses who have decamped to New York City. The reason was ostensibly Lori’s bachelorette party, but it was really just an excuse to spend some quality time together.
I usually don’t make such fancy shmancy stuff, but this was an occasion that called for something special. Plus, I was excited for the opportunity to pick up some incredibly fresh local seafood and build a seasonal meal around it. This dish screams “springtime” and turned out fabulously well, if I do say so myself. And although it seems a little complicated, for me, at least- it was not so very much effort for such an impressive result. When I do buckle down and commit to a more complex or fussy meal, it is really exhilarating when it turns out well, because I sometimes fear that I’m losing my chichi cooking chops by tending almost always towards the simplest types of cooking. This was the first meal that I’ve cooked in quite some time that gave me that “yep, still got it” feeling.
I was loath to put up the recipe because I completely winged it, and don’t have exact measurements, but Lori and Michelle were really hoping to re-create the meal at home, so I’m summoning my best powers of memory and estimation to try and offer you a coherent recipe.
Seared Sea Scallops with Melted Ginger Leeks and Crispy Mushrooms
This is the amount I made for 3 people, but it could serve 2 or 4 if you just adjust the scallop amounts- the mushrooms and leeks will be an OK amount either way. I served it with asparagus risotto.
- a couple Tblsp butter
- a couple Tblsp olive oil
- ½ pound oyster mushrooms, chopped finely
- 1 large or 2 small shallots, chopped finely
- ¾ cup white wine
- ½ cup heavy cream
- 2-inch piece of ginger, peel on, sliced
- 9 fresh large sea scallops, rinsed and dried well
- 2 medium-sized leeks, cut in thin slices
- salt and freshly ground pepper
- Put about 1 Tblsp olive oil and 1 Tblsp butter in a sauté pan and heat over medium high heat. Add mushrooms and season with a lot of salt and pepper. Cook, stirring occasionally, until small and dark brown and crispy. Remove to a plate and set aside.
- Return mushroom pan to medium high heat and add ½ cup wine. Cook until almost completely evaporated.
- Add cream and cook until bubbling. Turn off heat and add ginger. Set aside.
- Season scallops with salt and pepper on both sides.
- Put about 1 Tblsp butter and 1 Tblsp olive oil in a sauté pan over high heat. When hot, place scallops in pan, flat side down. Cook about 3 minutes per side, until nice and crispy brown on each side. Remove to plate. (Remember that the scallops will continue to cook a bit after removing from pan, so it’s better to err on the side of undercooking rather than overcooking.) Remove to a plate and set aside to rest.
- In a small pan, heat about 2 tsp olive oil and add shallots. Saute until soft but not brown.
- Add leeks and cook, stirring, about 2 minutes. Season with salt and pepper. Add ¼ cup wine and cook until almost evaporated.
- Discard ginger pieces from cream. Pour cream over leeks. Cook about 2-3 minutes, until leeks are soft.
- To plate, pull out some leeks with tongs and make a bed on the plate. Place 3 scallops on top. Pour a little bit of the leek cream over the top of the scallops. Sprinkle with a handful of mushrooms.
June 27, 2009 No Comments