Fluke with Lemon Vinaigrette

Makes 2 servings. 

Easy, light, and delicious this fish is very much a summer dish when paired with corn and other seasonal vegetables.

INGREDIENTS:

• 2 skinless, boneless fluke fillets, about 6 ounces each. 

LEMON VINAIGRETTE:

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly ground pepper

• Leaves from 3 tarragon sprigs, finely chopped

PREPARATION:

1. Pat dry the fish with paper towels and season lightly with salt and pepper.

2. In a small bowl combine the vinaigrette ingredients.

3. Place the fish in a Ziploc bag and pour the vinaigrette over the fish.

4. Refrigerate for a few hours. Before broiling, bring the fish back to room temperature.

5. Preheat the broiler.

6. To save time cleaning up, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with a piece of heavy foil, crimping at the corners so that the juices do not spill out.   

7. Place the fish with the vinaigrette on the foil.

8. Broil as close to the heat source as you can for 6 minutes, without turning.

9. The top will be lightly brown.   

Rice with Mushrooms

Makes 4 servings. 

For a no meat meal, I rather like this dish. The mushrooms develop a wonderful meatiness and a lovely sauce to mix with the rice. For extra nourishment, add firm, cubed and sautéed tofu.  

INGREDIENTS:

• 1 cup brown rice

• 1¼ cups coconut water

• Kosher salt

 FOR THE MUSHROOMS:

• 1 pound cremini mushrooms

• 4 scallions

• 4 garlic cloves

• 2 baby bok choy

• 4 tablespoons extra-virgin olive oil

• 2 teaspoons Madras curry powder

• 1 teaspoon Kosher salt

• 10 dill sprigs, snipped finely with scissors

PREPARATION:

1. Place the rice, coconut water and salt in a heavy saucepan. Bring to a boil, lower the heat and cook covered for about 40 minutes or until the rice is soft. Fluff with a fork.   

2. Trim the mushroom stems and discard. Wipe the caps with a damp paper towel. Cut in half.

3. Slice the scallions thinly including most of the green parts.

4. Slice the garlic thinly.

5. Cut the bok choy widthwise, into wide slices, including most of the green leaves and rinse.   

6. In a medium saucepan heat the oil. Add the mushrooms, scallions, garlic, bok choy, curry powder and salt.

7. Bring to a boil, over high heat.  Lower the heat, cover and cook, stirring occasionally for 15 minutes.

8. Add the rice and dill. Combine and season to taste.   

Branzino with Coating

Makes 2 servings. 

This branzino is well-flavored, nutritious and so easy to prepare. 

INGREDIENTS:

• 2 skinless branzino fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

COATING:

1. 2 tablespoons dukkah (See Note)

2. 2 tablespoons quinoa flakes

3. ½ cup loosely packed parsley, finely chopped

4. 3 tablespoons extra-virgin olive oil

5. 2-3 tablespoons lemon juice

6. Kosher salt

7. Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425F. 

2. Combine the coating ingredients. 

3. Pat branzino dry and season lightly with salt and pepper. 

4. Place in a lightly greased ovenproof dish with the tail tacked under and press the coating over the top. Bake for 10 minutes until the topping is golden and the inside is opaque.

NOTE:

Dukkah is a blend of chopped nuts, seeds, herbs and spices.

Tofu with Coconut Milk

Makes 4-6 servings.

Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.

INGREDIENTS:

• Two 14 ounce packages firm organic tofu, drained

• 5 tablespoons vegetable oil

• 4 garlic cloves, finely chopped

• 2-inch piece ginger, peeled, grated

• Two, 13.5 ounce cans unsweetened coconut milk

• 3 tablespoons low sodium soy sauce

• 1½ tablespoons honey

• 2 tablespoons rice vinegar

• 2 cups edamame (See Note)

• 1 cup cashews, toasted, coarsely chopped

• Kosher salt

• Freshly ground black pepper

• ½ cup loosely packed mint leaves, torn for garnish

PREPARATION:

1. Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.

2. In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.

3. Transfer to a bowl and season with salt and pepper.

4. Add the remaining  1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat  for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.

5. Season to taste and serve over rice or other grains.

6. Garnish with snipped mint.

NOTE:

Frozen edamame shelled or unshelled is available in most stores and supermarkets.   

Spaghetti with Cherry Tomatoes and Olives

Makes 6 first course servings.

Makes 4 main course servings.  

I have chosen to feature this dish because cherry tomatoes, which I roast, are fairly reliable in taste.  Roasting the cherry tomatoes intensifies their flavor, and to avoid the seeds and the skin, I puree it all in a Vitamix. The sauce becomes creamy and delicious.

I like to serve this pasta at room temperature or warm. The sauce freezes well.

INGREDIENTS:

• 1 pound cherry tomatoes, rinsed

• ¼ cup extra virgin olive oil.  

• 3 garlic cloves, sliced

• 1 small Vidalia onion, sliced

• ¼ teaspoon sugar

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon crushed red pepper

• ½ cup pitted Kalamata olives, halved

• 1 cup tightly packed basil leaves, torn into small pieces 

• 1 pound imported spaghetti

PREPARATION:

1. Preheat the oven to 375F. 

2. In an ovenproof glass or ceramic dish, combine the cherry tomatoes with the oil, garlic, onion, sugar, salt, pepper, and crushed red pepper.  Roast until tomato skins are slightly shriveled, about 40 minutes.   

3. Puree all in a Vitamix until smooth. Place in a largebowl adding the olives and basil.  

4. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir. Boil briskly, uncovered, for about 9 minutes. The pasta should be al dente since it will continue to cook in the hot sauce.

5. Toss with the sauce and season to taste with salt and pepper.

Dorade in a Coconut Tomato Sauce

Makes 4 servings.                                                                                                  

Dorade is a tender, delicate white fish, quite similar to red snapper or branzino. The sauce has a bit of a kick, and the cilantro gives it a beautiful appearance. The fish is prepared earlier in the day and the sauce can be made at the same time. Pair it with any rice.   

INGREDIENTS FOR FISH:

• 4 skinless Dorade filets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon curry powder

• 3 tablespoons lime juice

INGREDIENTS FOR SAUCE:

• 3 tablespoons extra-virgin olive oil

• 3 shallots, finely chopped

• 3 garlic cloves, finely chopped

• ¾ cup unsweetened coconut milk

• ½ cup chopped tomatoes (See Note)

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves, for garnish

PREPARATION:

1. Pat the filets dry with a paper towel and lightly season both sides with salt and pepper. In a small bowl, combine the curry powder with the lime juice and spread it over the fish.  

2. Place the fish in a zip-top plastic bag. Seal the bag and refrigerate for at least two hours. 

3. Before cooking bring the fish back to room temperature. 

4. Preheat the oven to 450 F. 

5. Heat the olive oil in a small saucepan. Add the shallots and garlic, and sauté, covered, over low heat until soft, about 5 minutes.  Add the coconut milk and chopped tomatoes. Bring to a boil, lower the heat and cook uncovered, for about 5 minutes to thicken the sauce. Season to taste with salt and pepper.

6.  Spoon some of the sauce into a nonreactive baking pan large enough to hold the fish in one layer.

7.  Place the fish on top and spoon the rest of the sauce over the fish. Bake for about 8 minutes, or until the fish has just turned opaque. If not completely cooked, cover it with foil for a minute and it will continue cooking.

.NOTE:

I use the Pomi brand chopped tomatoes from 100% fresh Italian tomatoes, which come in a carton. Leftover tomatoes can be refrigerated and even frozen.

Snapper with Olive Topping

Makes 4 servings.

This main course fish dish is simple, easy and tasty.

INGREDIENTS:

• 4 skinless snapper fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons lime juice

TOPPING:

• 4 sundried tomato halves packed in oil, cut into thin strips

• ¾ cup mixed pitted olives, cut into small pieces

PREPARATION:

1. Preheat the broiler.

2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

5. Keep the TOPPING warm in a small skillet and scatter over the fish.

Fish in a Coconut-Curry Broth

Makes 4 servings.

I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.

INGREDIENTS:

• 13.5-ounce can coconut milk

• 1 cup vegetable broth

• 2 medium carrots, peeled quartered, coarsely chopped (See Note)

• 2 medium shallots, quartered, coarsely chopped

• 4 garlic cloves, quartered coarsely chopped

• 2 teaspoons curry powder

• 2 teaspoons turmeric

• ¼ teaspoon crushed red pepper

• 1½ pounds halibut, or other firm whitefish

• 1 teaspoon Kosher salt, approx

• Freshly ground black pepper

• 2 tablespoons lime juice, approx.

PREPARATION:

1. In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.  

2. Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.  

Fish:

1. Pat the fish dry with paper towels.

2. Cut into 1-inch squares and place in a bowl.

3. Season with salt and pepper.  

4. Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.

5. Season to taste with lime juice, salt and pepper.

Note:

I chop all the vegetables in a food processor. Be sure to quarter them first.  

Mushroom Frittata

Makes 8 first course servings or 4 luncheon servings.

This is a fall and winter dish when wild mushrooms are in season.  To further enhance the mushroom flavor I add dried porcini mushrooms. I serve the frittata warm or at room temperature with a variety of greens dressed with truffle oil and salt.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms (See Note)

• ¾ cup boiling water

• ¾ pound pound wild assorted mushrooms; shiitake, porcini, oyster, cremini

• 5 tablespoons extra-virgin olive oil

• 2 large shallots, finely chopped (See Note)

• 4 garlic cloves finely chopped

• 6 large eggs, at room temperature

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Leaves from 8 full thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.

2. Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.       

3. Place in a food processor fitted with the steel blade.

4. Wipe all the mushrooms with a damp paper towel. For the shiitakes, discard the stems and quarter.  For the rest of the mushrooms, trim the stems and quarter. Add to the food processor, in two batches, and chop coarsely. Remove to a large bowl.  

5. Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft. 

6. Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.   

7. Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.

8. Heat the remaining 2 tablespoons of oil in the skillet over medium/high heat.

9. Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.  

10. Cook the frittata, COVERED, over medium heat for about 15 minutes. The sides will be set but the top will be soft to the touch. Shake the pan once or twice.

11. To serve cut into wedges of your choice.

NOTES:

I chop shallots and garlic together in a food processor and the parsley separately.

I freeze the reconstituted mushroom liquid, which is a wonderful addition to soups, stews and even pasta.

Dukkah Crusted Salmon with Greens

Makes 4 servings.

Dukkah and Amaranth are a new spice and grain I recently discovered.  Dukkah is a blend of nuts, seeds and herbs.  Amaranth is similar to quinoa. It is gluten free, high in protein, fiber and minerals. I like the flavor and the crunchy texture.

I serve this dish, at room temperature, as a salad with slices of cucumber and radish on the side. Sometimes I divide the fillets into 2 pieces just for the look.

Please do not be deterred by all the information. The recipe is quite simple. The dressing can be used on other salads, and if you read the recipe carefully before you begin, you will realize that it is simple.

INGREDIENTS:

• 4 ounces baby kale, stems discarded or other greens, placed into a bowl and refrigerate, uncovered, until ready to use (See Note).
• Radishes, sliced
• Cucumber, sliced

DRESSING FOR GREENS:

• 1 small jalapeno (See Note)
• 1 clove garlic
• 1 teaspoon kosher salt.
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lime juice.
• Freshly ground black pepper

PREPARATION OF DRESSING:

1. Cut the jalapeno in half horizontally discard the seeds and slice very thinly.
2. Coarsely chop the garlic on a cutting board. Sprinkle with kosher salt and using the blade of a knife, crush the garlic into a paste.
3. Whisk all the ingredients and set aside.

COATING FOR THE FISH:

• ¾ cup Amaranth, popped (See Note)
• 2 tablespoons Dukkah
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 2 large egg whites, whisked
• 4 skinless center cut wild salmon fillets, about 6 ounces each
• 3-4 tablespoons extra-virgin olive oil.

PREPARATION OF FISH:

1. Combine very well the coating ingredients in a zip lock baggie (dukkah is quite salty, so it is important to combine it well) and spread it on wax paper.
2. Heat the oil over high heat in a large non-stick skillet.
3. Pat fillets dry, dip in the egg white and then press well into the coating.  
4. Sauté the salmon on high/medium heat for about 2 minutes on each side, or to your taste. I like mine medium rare. Remove fish to a platter lined with paper towel to stop the cooking and to absorb the oil.

To SERVE:

Toss the kale or the greens with the dressing. Place on individual plates, top with the fish and place radishes and cucumbers on the side.

NOTES:

It is best to refrigerate greens uncovered until they are ready to be dressed.

When seeding jalapeno peppers, I advise wearing plastic gloves to avoid irritating your skin or your eyes.

Amaranth is a whole grain which requires popping.  That can be made at any time and stored to have on hand.

DIRECTIONS FOR POPPING AMARaNTH:

1. Heat a small/medium non-stick skillet over high heat. Test if skillet is hot enough by adding a drop of water. Once hot, sprinkle a thin layer of amaranth on the skillet and keep on shaking it back and forth. The amaranth will begin to pop, so it is best to cover it.
2. Adjust the heat so that the amaranth does not burn. It will get light brown.  
3. Empty into a bowl as you do the next batch.  

Crispy Tofu with Kale

Makes 2-3 servings.

I call this dish my feel good dish. I love the combination of the crisp tofu on the outside and the soft inside. It is a very easy dish to prepare and highly nutritious.

Chia seeds are full of protein, minerals and fiber.

INGREDIENTS:

• 14 ounces firm tofu

• 3 ounces baby kale, or other greens

DRESSING:

• ½ teaspoon sesame oil

• 1 teaspoon finely grated ginger

• 1 tablespoon Mirin (Japanese rice wine)

• 1 tablespoon vegetable oil

• 3/4 tablespoon low- sodium soy sauce

COATING:

• 2 tablespoons white chia seeds

• ¼ cup quinoa flakes

• ¼ cup panko

• 1 ¼ teaspoon kosher salt

• Freshly ground black pepper

• 1 large egg white

• 3-4 tablespoons vegetable oil

PREPARATION:

1. Discard kale stems, place the leaves in a bowl and refrigerate uncovered (See Note)

2. Combine the dressing ingredients and set aside.

3. Cut the tofu into pieces of your choice.  Dry very thoroughly with paper towels. Even when you think the tofu is dry, leave it to rest on paper towels until you are ready to sauté.

4. Combine very well the coating ingredients in a bowl.

5. Whisk the egg white in a dish.

6. Heat the vegetable oil over high heat in a large non-stick skillet.

7. Dip the tofu into the egg white, then press into the chia mixture to coat well. Do it on the sides as well.

8. Sauté the tofu, on each side until golden about 3 minutes.

9. To serve, toss the kale, or other greens with the dressing and top with the tofu.

NOTE:

When refrigerating greens it is best to leave them uncovered.

You can easily sauté the tofu before serving. It will remain crisp.

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

• 1 teaspoon extra-virgin olive oil
• 6 center-cut skinless salmon filets, about 6 ounces each
• Kosher salt
• Freshly ground black pepper

DRESSING

• ¼ cup seasoned rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Leaves from 6 thyme sprigs

PREPARATION:

1. Preheat the oven to 250 F.
2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
5. Let cool completely.
6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
7. Cover the dish with wax paper, then foil, and refrigerate without turning.
8. You can keep the fish refrigerated up to 3 to 4 days.
9. Serve at room temperature.

Broiled Arctic Char

Makes 2 servings.

Arctic char has a delicate texture, a mild flavor and it is a nice substitute for salmon.

You can serve it with any vegetable, but I like to pair it with stir fried sliced baby bok choy and edamame. 

INGREDIENTS:

• 2 center cut Arctic char fillets, about 6 ounces each

MARINADE

• 1 tablespoon low sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely chopped
• ½ teaspoon kosher salt
• Freshly ground black pepper

PREPARATION:

1. Pat the fillets dry with paper towels and place in a non–reactive dish.
2. Combine marinade ingredients. Pour over the fish and coat well. Cover with cling wrap, and refrigerate for a couple of hours, turning once.
3. Bring fish back to room temperature.
4. Preheat the broiler.
5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the fish skin side up, pour over the marinade and broil 6 inches from the heat source for about 7 minutes.
6. The fish will turn opaque and will continue cooking after it is removed from the heat.
7. Serve the fish with the accumulated juices.

NOTE:

I recommend not broiling the fish very close to the heat source because the honey may char the top.

Wild Salmon with Gazpacho Sauce

Makes 6 servings.       

Wild salmon has a very short season from late spring until autumn. I love this dish which is really easy to prepare even though it appears complicated. You can adjust how rare or cooked you like the fish by adjusting the searing time. The piquant sauce enhances the flavor and gives the dish a tasty and pretty look. Both the fish and the sauce can be prepared ahead of time.

INGREDIENTS 

• 2¼ pounds center cut wild salmon fillet, skinned with no brown spots showing
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons vegetable oil

PREPARATION

1. Pat salmon dry with paper towels and season lightly with salt and pepper.
2. Cut the fish to into 4x2 inch pieces, or any other shape that you prefer.
3. Wrap each piece in foil and fold the ends.
4. Heat the oil until smoking in a very heavy-iron skillet large enough to fit the fish. Place the salmon in the skillet and sauté over high heat, turning the fish with tongs for 1 minute on one side and 1 minute on the other side (the salmon will be seared on the outside and rare in the center). If you like it more well done, sauté it longer.
5. Remove with tongs to a plate and open the foil packets, which stops it from further cooking.  Let cool before removing the foil. I like this method of wrapping the fish with foil and sautéing it because you have more control of how the fish will look. And there is virtually no clean up.

INGREDIENTS FOR GAZPACHO SAUCE

• 1/3 cup homemade mayonnaise (Recipe follows)
• 3 tablespoons lime juice, approx
• 3 Kirby cucumbers, peeled, ends discarded, cut into large pieces
• 3 plum tomatoes, rinsed, cored, cut into large pieces
• Kosher salt
• Freshly ground black pepper
• ¼ teaspoon cayenne pepper

INGREDIENTS FOR GARNISH

• 1 English cucumber, rinsed, dried, ends discarded, diced.
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• Snipped chives with scissors

TO MAKE THE SAUCE

1. Place mayonnaise, lime juice, cucumbers, tomatoes salt, pepper and cayenne into a Vitamix. Process until very smooth. Season to taste; the sauce should be spicy.
2. (Without a Vitamix you can puree the sauce in a blender, but you will have to strain it.)

GARNISH

Season the cucumbers with rice vinegar, salt and pepper. Set aside.           

TO SERVE

Spoon the sauce in center of individual plates, place the fish on top.  Garnish with the diced cucumbers and chives. 

INGREDIENTS FOR MAYONAISE

• ½ cup extra-virgin olive oil
• ½ cup vegetable oil
• 1 large egg, at room temperature
• ¼ teaspoon powdered mustard
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar

PREPARATION

1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
2. Remove the plastic knob from the cover of the blender.
3. Place the egg, mustard and salt in the blender. Turn on the blender and after a second, add the vinegar. Pour the oil in a very low stream. As the mixture begins to thicken, add the oil more quickly.
4. One word of advice:  keep the blender running from the beginning of the process to the end, when all the oil has been added. When finished, transfer the mayonnaise to an airtight container and refrigerate. 

Marinated Spanish Mackerel

Makes 6 main course servings.

12 first course servings.

Spanish mackerel is only available in the summer, and I created this easy to make dish which I refrigerate for at least 2 days to allow for the flavors to blend. 

INGREDIENTS

• 6 Spanish mackerel fillets, about 5 ounces each
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

MARINADE

• 4 tablespoons extra-virgin olive oil
• 3 shallots, peeled, very thinly sliced (See Note)
• 3 leeks including some green part, very thinly sliced, rinsed
• 3 garlic clove, very thinly sliced
• 1 orange bell pepper, rinsed, cored, seeded, cut in half and very thinly sliced
• ½ cup tightly packed flat leaf parsley, coarsely chopped
• 2 tablespoons capers
• ¼ cup lime juice approx
• 2 tablespoons light balsamic vinegar, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Heat the olive oil in a medium saucepan. Add the shallots, leeks, garlic and pepper. Cover and sweat the vegetables, over low heat, until they are very soft, about 30 minutes, stirring from time to time.  Cool. Add parsley, capers, lime juice and vinegar.  Season well, the marinade should be piquant.
2. Preheat the broiler. 
3. Rinse the fillets, pat dry with paper towels and cut on a diagonal into half.  
4. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a large shallow basket with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiling pan. Grease the foil with olive oil. Place the fillets in the basket, skin side up, and season lightly with salt and pepper on both sides.
5. Broil very close to the heat source for 5-6 minutes (without turning), or until the inside is opaque.
6. While the fish is still hot, remove, and discard the skin. Season again where the skin was.
7. Place the fish in a non-reactive dish and spoon the marinade over. Refrigerate for at least 2 days, but be sure to serve it at room temperature. 

NOTE:

I like to slice all the vegetables on the mandolin.

Ziti with Cauliflower

Makes 6 first course servings.

Makes 4 main-course servings.

Since the main ingredient of this dish is available year-round, this recipe is one of my tried-and true standbys.  I serve it warm or at room temperature depending on the season.

INGREDIENTS

• 1 medium head cauliflower (about 2 pounds)

• ¼ cup extra-virgin olive oil

• 3 garlic cloves very finely chopped

• ¼ teaspoon crushed red pepper

• ½ cup pine nuts

• Grated rind of 1 lemon

• 3-4 tablespoons lemon juice

• ¼ cup loosely packed oregano leaves

• Kosher salt

• Freshly ground black pepper

• 1 pound imported ziti

PREPARATION

1. Separate the cauliflower into very small florets and steam until al dente, about 3 minutes.

2. Heat 1 tablespoon oil in a wok, add the garlic, crushed red pepper and pine nuts. Sauté over low heat for a minute.

3. Remove to a plate.

4. Heat the rest of the oil in the wok. Add the steamed cauliflower and sauté over high heat, stirring frequently until the cauliflower is beginning to brown, about 3 minutes.

5. Lower the heat and add the sautéed garlic mixture, lemon zest, lemon juice, oregano leaves, salt and pepper.

6. Bring 5 quarts of water in a large pot to a rolling boil. Add 2 tablespoons salt and all of the ziti. Stir and boil briskly, uncovered for about 9 minutes, until the pasta is al dente.

7. Drain well in a colander and combine with the cauliflower.

8. Season to taste with crushed red pepper lemon juice, salt and pepper.