cioppino

prep time:  30 minutes
cook time:  1 hour
servings:  6

ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks

steps:
1.  heat the oil in a very large pot over medium heat.  add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.  add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes.  stir in the tomato paste.  add tomatoes with their juices, wine, fish stock and bay leaf.  cover and bring to a simmer.  reduce the heat to medium-low.  cover and simmer until the flavors blend, about 30 minutes.

2.  add the clams and mussels to the cooking liquid.  cover and cook until the clams and mussels begin to open, about 5 minutes.  add the shrimp and fish.  simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).  season to taste with more salt and red pepper flakes. 

- food network

lee's rocking fish tacos

prep time:  tbd
cook time:  tbd
servings: 8

ingredients:
a bunch of cilantro
juice of 5 limes
1/3 cup of olive oil + 2 tablespoons for cooking
1 small white onion - roughly chopped
2 cloves garlic - smashed
1 jalapeno or 3 red fresno chili peppers - roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
salt
2 pounds halibut - finely diced
pepper
1/2 cup white wine

steps:
1.  combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth.  set the mixture aside.

2.  heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut.  cook, stirring now and then, until golden brown, about 8 minutes.  add the white wine and cook until nearly evaporated, about 2 minutes.  pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello.

3.  serve immediately with deep-fried flour tortillas, crema fresca, cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).

- goop, april 2011

baked halibut pockets

prep time:  tbd
cook time:  13 - 15 minutes
servings:  2

ingredients:
2 8 - 10-ounce halibut steaks/fillets
salt
pepper
2 cups fresh spinach
1 carrot - peeled, quartered and thinly sliced
2 teaspoons fresh finely minced garlic
2 tablespoons fresh ginger - peeled and finely minced
2 tablespoons thinly sliced green onion
2 teaspoons sesame oil
2 tablespoons soy or teriyaki sauce
2 teaspoons port or marsala wine
1/4 cup fresh arugula - chopped
lemon wedges for garnish
2 large pieces of heavy duty aluminum foil

steps:
1.  preheat oven to 400 degrees.

2.  lightly season the fish with salt and pepper to taste.  on each sheet of foil place 1 cup of spinach, 1/2 of the carrot then top with the fish.

3.  sprinkle 1 teaspoon garlic, 1 tablespoon ginger and 1 tablespoon green onion over the top.  drizzle 1 tablespoon soy sauce, 1 teaspoon port and top with 1/2 of the chopped arugula.

4.  gather the foil over the fish and pinch tightly to seal.  place both "pockets" on a baking sheet and bake for 13 - 15 minutes until the greens are wilted and the fish is flaky.

5.  transfer contents of "pocket" to a welled plate or large bowl.  squeeze lemon over fish and serve alongside rice or potatoes.

- unknown.

newport fish tacos

prep and cooking time:  30 minutes
servings:  4

ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato

steps:
1.  mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.

2.  combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl.   preheat broiler and spray broiler pan with olive oil.  brush lime juice mixture over fish.  place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.

3.  meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat.  cook for about 30 seconds on each side, or until hot and pliable.  keep warm. 

4.  break fish into large flakes, and spoon into tortillas.  top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture.  serve with lime wedges, onions and tomatoes.

- unknown

whitefish salad

prep time/cook time:  30 minutes
servings:  2 - 4

ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta

steps:
1.  steam or broil the fish until cooked through, about 10 minutes depending on heat source.

2.  discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries

3.  add enough almond or rice milk to give it a chicken salad consistency.

4.  mix with lettuce and top with feta.

- goop, january 2011

fish toacos with homemade chips, guacamole, and persimmon salsa

prep time:  tbd
cook time:  tbd
servings:  6

chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)

salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger

tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)

chips steps:
1.  cut the tortillas into wedges (into quarters or eighths).  brush with olive oil and dust with salt.

2.  place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.

note:  watch carefully to avoid burning.

salsa steps:
1.  mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste. 

tacos steps:
1.  mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat.  cover and place in the fridge for 1 -3 hours or overnight.

2.  preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.

3.  add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.

4.  spoon into the warmed tortillas and serve with avocado and salsa.

- goop, january 2011