Posts Tagged Fish

Pasta with tuna and green beans

From Martha Stewart, a nice modern twist on the flavors of a traditional tuna noodle casserole.  No pics tonight – too tired and forgot!

The major changes to this recipe were in the proportions.  Since the original serves one, we more or less tripled it.  (Also for some reason in Martha’s world tuna cans are 3 oz instead of 5.  Weird.)

  • 8 oz (1/2 box) whole wheat fusilli/rotini/etc
  • 1/2 lb green beans, trimmed and halved
  • 2 cans water-packed low-sodium tuna, drained
  • 3 tbsp EVOO
  • 1/2 cup almond slivers, toasted
  • 1/4 cup chopped parsley
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced

Boil pasta in salted water.  1 minute before the end of cooking, add the green beans.  Drain.

Meanwhile, combine everything else in a bowl.  When the pasta and green beans are done, mix them in.  Season to taste!  Wasn’t that easy?

Dylan gobbled this up, which was nice to see because we’ve been so exhausted lately that he’s been eating a lot of junk food – granola bars instead of actual meals, etc.   So serving him a balanced meal that he actually enjoyed eating was a nice change of pace.

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Zuppa de Pesce & Peanut-butter Cupcakes

It’s DH’s birthday today, so dinner had to be a little special.  He requested this fish stew, from Marcella Hazan’s Essentials of Classic Italian Cooking.  It’s a classic in our household too, but made less often now that we have kids.  It’s not only time-consuming to make, but also time-consuming to shop for, because it includes fish heads as one of Marcella’s CRITICAL ingredients.  If you’ve ever read a Marcella Hazan recipe, you already know that they are chock full of instructions like “And in order to make this recipe correctly, you’ll need to have been born a Silician fisherman and wake up at the crack of dawn to harvest your own scallops…” which, depending on the kind of cook you are, is either a deal-breaker or something you roll your eyes at and then go buy whatever scallops happen to be available at Whole Foods.

In most cases, I am the second kind of cook.  I nod appreciatively at what Marcella is trying to accomplish and then I make the closest approximation I can using American supermarket ingredients because I live in New York City and do not own a farm or a private jet.  But before we had kids, we lived in a much trendier neighborhood, and in this neighborhood there was a Really Awesome Fish Place.  And one day, after having made this recipe numerous times with no fish heads at all and thinking it was already pretty great, I thought to myself, Hey, Self, I bet the Awesome Fish Place would save some heads for you if you asked them a day or two in advance.  And they did.  And that week I made the recipe with the heads included and OH MY GOD MARCELLA I AM SO SORRY I EVER DOUBTED YOU.  The flavor was SO MUCH RICHER.  So, in short, fish heads matter, but require extra shopping, and that’s why we don’t have this very often anymore.

(PS, if you live in NYC, do NOT order the “fish heads and bones for stock” package from FreshDirect thinking you will get fish heads just because they’re in the name of the product.  I’ve tried this twice now and each time have received a very disappointing package of fish spines with NO HEADS.  I have written to complain and suggest you do the same.)

(PPS, in spite of my devotion to following Marcella’s orders because she is always right, I’ve still altered the recipe because hers assumes you will be serving 8 people, that you have the kind of money that buys five or six different kinds of shellfish, and also that you have the time to fillet whole fish yourself.  And that you are willing to use “1 cup of Italian plum tomatoes from a can” instead of just dumping the whole damn can in because REALLY, THERE IS ONLY SO FAR ONE CAN BEND.  I’m not giving exact measurements here because the amounts can be adjusted as needed depending on how many people you’re feeding.)

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Pla Phad Prik King

Or, as the subtitle says, “fish with red curry sauce.”  I do not think this is entirely accurate, as when I went to Great Wall to find red curry paste, I also found (and purchased) “prik king” paste alongside it, which would indicate to me that they are subtly different dishes.  But I’m very very white, so what do I know?  I just love this recipe.  It’s either from Gourmet or Saveur, but Google isn’t telling me which.  Anyway.  Have I mentioned how much I love shopping at Great Wall?  Seriously worth the bus ride.

This is a catch-up post from Monday.  Sorry!

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Tilapia, Broccoli, Brown Rice

Last night I did something I rarely did – I made two versions of dinner.  One kid-friendly, one not so much.  This generally only happens when we’re having something (like pan-fried tilapia) which is made “to order” anyway, and I can easily leave out an adult ingredient for one portion.  In this case, Dylan’s fish did not get dredged in the hot chili-garlic sauce before sauteing.

The brown rice and broccoli I made earlier in the day, while Aeryn was napping, so all I had to do at dinnertime was pop the rice in the microwave, the broccoli back into a warm oven, and fry up the fish.  When I go back to work, I guess that kind of prep work will have to happen on Sundays.  So much organizing!

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Potato-chip Crusted Fish Bites

These were made just for Dylan.

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Gack! Another long break!

I didn’t mean to, I swear!  It’s just that, well, there aren’t many recipes *left* in the WF market cookbook that I want to make.  So I’ve been cheating and cooking other things and not blogging about it.  Jess fail.

Tonight I made the fabulous fresh salmon burgers from America’s Test Kitchen: Best Classic American Recipes.  I’ve made these several times before and they are always delicious.  Read the rest of this entry »


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Mediterranean Tuna Salad (sandwiches)

Warm weather = salads.  Finally!  This was delicious as a sandwich filling, but would also be good with some shells or rotini for a picnic pasta salad.

  • 2 cans good-quality tuna
  • 1 can quartered artichoke hearts, drained well & coarsely chopped
  • 1 red bell pepper, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup each chopped fresh basil & parsley
  • 1 tbsp chopped fresh oregano
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice (from 1/2 lemon)
  • salt & pepper to taste

Mix everything together in a bowl.  Eat.

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Farfalle with Spicy Pistachios and Smoked Salmon

This is a truly bizarre combination of ingredients that somehow all work together really really well.  The overall effect is a fairly light dish with umami out the wazoo.

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Firecracker Shrimp with Orange-Cashew Rice

Back to the book tonight!  This was seriously yummy, and filling without being heavy, which is exactly the sort of thing I like around this time of year.

The shrimp marinates for about an hour in what the book calls a “fiery almond pesto.”  The ingredients are 1 jalapeno pepper (with or without seeds according to your preference, fresh cilantro, scallions, almonds (slivers or slices work best), olive oil, garlic, cumin, salt and pepper.  Mix in a food processor until a thick paste forms.  Toss with shrimp and marinate in the fridge 1 hour or more.  (If you are like me and buy your shrimp frozen, you can let the marinate and defrost at the same time, which saves you having to remember to defrost them in advance.) Read the rest of this entry »


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Moroccan Roast Seafood with Vegetables

dscn3636This was a BIG hit.  For the Israeli couscous, I simply sauteed a little curry powder, salt, and garlic in EVOO, then added the couscous and tossed to cover.  Then addded water, covered, and cooked like basmati rice (15 minutes on the heat, 15 minutes off, never lift the cover).

The seafood and veggies were marinated for about 30 minutes (separately) in a mixture of EVOO, lemon juice, garlic, curry powder, cinnamon, turmeric, salt, pepper, and a little cayenne on the seafood only.  The book said to refrigerate during this time.  I didn’t bother.

The seafod itself was a mixture of tilapia and sea scallops.  The recipe calls for mahi mahi and shrimp, but I think almost any combination of mild white fish and shellfish would work.  I’d love to have this with something like halibut and lobster.  Mmmmm, lobster.  The veggies are just red bell peppers and red onion – again, you could use almost any combination.

While everything is marinading, preheat the oven to 450F.  Cook the veggies for about 25 minutes and the seafood for about 10 (in separate pans).  Serve over couscous.  Yum!

Dylan Report: BIG thumbs up!!  Since I added cayenne to the seafood, I only served him couscous and veggies, and also threw in a few raisins for good measure.  He ate it all up with his spoon and then begged for more bites off of Mommy and Daddy’s plates.  I call that a win.  Good thing there’s extra couscous left – he can have it tomorrow for breakfast.



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