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Chilean Sea Bass With Chipotle Orange Glaze Chilean sea bass is an extremely popular, thick succulent white fish that comes fresh or frozen. It thaws out very nicely and it's hard to distinguish fresh from frozen. This is a fast, low-fat, high protein and incredible tasting dish full of clean exotic flavors. It goes well with the Roasted Taro Root; be sure to start the taro root in the oven first so everything will be ready at the same time. Makes 4 Servings Preparation Time: 30 Minutes 1 1/4 cups fresh orange juice (from about 4 oranges) 1 teaspoon arrowroot 1 teaspoon honey Juice of 1 lime Four 6-ounce Chilean sea bass fillets (1 1/2 pounds) 1 teaspoon minced fresh ginger 1 teaspoon minced canned chipotle pepper Sea salt and freshly ground black pepper 1. In a small saucepan, bring the orange juice, lime juice, ginger, and chipotle pepper to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. 2. In a small bowl, mix together the arrowroot with 2 teaspoons of water. Add it to the simmering sauce along with the honey, cook for 2 minutes more, remove from the heat, and set aside in a warm place. 3. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Season all the sides of the Chilean sea bass with salt and black pepper and sear the bass for 2 minutes on each of the 4 sides over medium heat. Transfer the fillets to a baking tray and spoon a tablespoon of the glaze over each fillet. Roast in the oven for 8 to 10 minutes, or until the fish is medium done. Add additional glaze before serving. Garlic-Herb-Crusted Tilapia Tilapia is the nonseafood lovers' fish. It has a very neutral flavor. The oven-dried crust is also terrific on chicken, snapper, grouper or sea bass. Make a little extra and keep it in a sealed container in the refrigerator until you want to use it. Makes 4 Servings Preparation Time: 1 1/4 Hours 1/4 cup thinly sliced garlic 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried 1/2 teaspoon sea salt 2 tablespoons whole wheat bread crumbs 1 teaspoon minced fresh chervil Four 6-ounce tilapia or red snapper fillets 1 teaspoon minced fresh tarragon 1 teaspoon minced fresh oregano, or 1/2 teaspoon dried 2 lemons 1. Preheat the oven to 275°F. Toss the garlic with the salt and place on a nonstick baking tray. Roast for 30 to 35 minutes until dry. 2. In a small food processor, puree the garlic with the bread crumbs and herbs. Keep in a sealed container in a cool area until ready to use. 3. Lightly dredge both sides of the fish fillets with the garlic-herb puree. 4. Spray a nonstick skillet with canola oil spray. Cook the fish over medium-low heat, 3 to 4 minutes on each side. Check the center of each fillet to see if it is cooked through. If the fillets are thick, they can be finished in a 350°F oven for several minutes. Serve with 1/2 lemon on each plate. Herb Broiled Shrimp This was one of my grandmothers Josephina's favorite recipes. Her version was full of dairy, but mine isn't (Sorry, Grandma…) Sourdough bread crumbs are excellent when available or if you have the time to make them. This dish is great with Tomato and Soy Mozzarella Polenta and steamed asparagus or the Steamed Broccoli in Basil, White Wine and Garlic Broth . The sauce is also great on broiled scallops or lobster. Makes 8 Servings Preparation Time: 30 Minutes 2 pounds large shrimp (16 to 20 per pound size) 1 teaspoon fresh lemon juice 1 teaspoon brandy, or cooking sherry 4 ounces soy margarine Sea salt and freshly ground black pepper 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh tarragon 1/2 cup whole wheat bread crumbs 1 teaspoon minced fresh basil 1/2 teaspoon Old Bay Seasonings 1 clove garlic, minced 6 tablespoons white wine 1. Clean and devein the shrimp, leaving the tail intact. To butterfly the shrimp, split them three quarters of the way through by following the vein line with a paring knife. 2. In a mixing bowl, combine the margarine with the cilantro, tarragon, basil, garlic, lemon juice and brandy. Season with salt and pepper. In another bowl, mix the bread crumbs with the Old Bay. 3. Preheat the boiler. Rub approximately 3/4 teaspoon of the margarine mixture on each butterflied shrimp. Sprinkle the bread crumbs over the shrimp and place on a nonstick baking sheet (with an edge). 4. Broil the shrimp for 3 minutes. Remove from the broiler, drizzle the wine over the shrimp. Set the oven to 400°F and bake the shrimp in the oven for 3 more minutes or until cooked through. Hummus-Crusted Salmon With Cucumber And Tomato Salsa This Mediterranean twist on salmon is high in flavor and easy to make. The hummus crust gives a unique taste to salmon and can also be used when making halibut or sea bass. This dish goes well with the Root Vegetable Puree and your favorite steamed seasonal green leafy vegetable. Add 1/2 cup diced fresh mango to the salsa for a tropical addition to this Middle Eastern dish. Makes 4 Servings Preparation Time: 45 Minutes 1 ripe beefsteak tomato Sea salt freshly ground black pepper 3/4 cup peeled, seeded and diced cucumbers Four 6-ounce salmon fillets, skin removed 1 tablespoon diced Bermuda onion 1/4 cup Black Bean Hummus, substituting white beans 2 teaspoons olive oil 1 tablespoon rice wine vinegar 4 teaspoons whole wheat bread crumbs 1 1/2 teaspoons rice wine (mirin) 1 1/2 teaspoons chopped fresh dill Lemon wedges, for serving 1. In a small stockpot, bring 2 quarts of water to a boil. Make an X-shaped shallow incision with a paring knife on the bottom of the tomato, to make peeling easier. Add to the boiling water and blanch for 1 minute. Rinse the tomato under cold water to remove the skin and cut into medium dice. 2. In a mixing bowl, combine the cucumbers, tomato, and onions. Add the olive oil, vinegar, wine and dill. Season with salt and pepper and toss gently. Set aside or refrigerate if making ahead. 3. Preheat the broiler. Spray a nonstick skillet with canola oil spray and set over medium heat. Season the salmon fillets with salt and pepper. Sear the salmon for 3 to 4 minutes on each side. 4. Place the salmon on a nonstick baking tray and spread about 1 tablespoon of hummus evenly over each fillet. Sprinkle 1 teaspoon of bread crumbs on each over the hummus. Finish the salmon under the broiler for 3 to 4 minutes to get a golden brown crust. 5. Serve with cucumber-tomato salsa spooned over the top and lemon wedges on the side. Lobster, Butternut Squash And Asparagus Stir-Fry This stir-fry is great for entertaining and combines an eclectic mix of ingredients. You can replace the lobster with scallops, shrimp or even use a combination of all three. Keep a little extra water and/or stock nearby to add to the stir-fry instead of oil if it seems too dry in the wok. Makes 4 Servings Preparation Time: 30 Minutes 2 teaspoons olive oil 1/2 cup stir-fry Sauce 2 cups peeled and sliced butternut squash (about 3/4 pound) 1/4 cup trimmed and thinly sliced scallions 2 cups sliced (on bias) asparagus (about 3/4 pound) Freshly ground black pepper Oil-free Tamari Brown Rice 1/2 cup julienned red bell peppers 1 cup cooked and sliced lobster meat 1. Heat the olive oil in a nonstick wok over medium heat. Add the squash and cook, stirring, for 3 to 4 minutes. Add the asparagus, bell peppers and 2 tablespoons water and continue to cook, stirring, for 3 to 4 minutes more. 2. Toss in the lobster, Stir-fry Sauce and scallions. Cook an additional 1 minute and serve over the rice. Mediterranean Swordfish This is a quick and easy recipe that will delight even the most discriminating palate. I love Greek olives, and they add an extra zest to any fish. If you don't like swordfish, you can substitute tuna, tilapia, snapper or halibut. Makes 4 Servings Preparation Time: 30 Minutes Four 6- to 7-ounce swordfish steaks 1 tablespoon minced fresh parsley Sea salt and freshly ground black pepper 1/2 cup halved Greek olives 1/2 cup julienned sun-dried tomatoes (dry, not the oil-packed variety) 2 teaspoons olive oil 1 1/2 teaspoon minced garlic 1 1/2 cups halved cherry tomatoes 1/4 cup balsamic vinegar 1/2 bunch arugula, cleaned well 1 1/2 teaspoon minced fresh oregano, or 1/2 teaspoon dried 1. Season the swordfish steaks with salt and pepper. Grill the swordfish on an outdoor grill for 3 to 4 minutes on each side or use a nonstick grill pan on the stove top. 2. In a medium nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Add the vinegar and 1/4 cup of water, then add the oregano, parsley, olives, sun-dried tomatoes, and cherry tomatoes. Cook, stirring, for 3 to 5 minutes. 3. Arrange the arugula in the center of 4 serving plates. Place a piece of swordfish on each plate. Spoon 1/2 cup sauce over each piece of swordfish. Monkfish "Osso Buco" With Tomato Saffron Soy Sauce When buying fish for this recipe, make sure your fishmonger leaves the center vertebrae bone in the fish. The flavor is so rich and robust, you'll swear it contains cream. Be careful when using the saffron for seasoning. It has a very pungent flavor. You can always add more if you prefer that taste. Makes 4 Servings Preparation Time: 1 Hour 4 ripe plum tomatoes 1 cup plain soy milk Sea salt and freshly ground black pepper 1 pinch saffron threads 1 tablespoon soy margarine 1 head garlic 1 teaspoon minced fresh chives, or 1/2 teaspoon dried 1/2 teaspoon olive oil Four 8-ounce monkfish steaks, with center bone (vertebrae) 1. Preheat the oven to 275°F. Cut the tomatoes in half lengthwise and season with salt and pepper. Cut the top off of the garlic head and drizzle olive oil over it. Place in a baking tray with the tomatoes and roast for 1 hour. When finished, increase the oven temperature to 350°F. 2. Fifteen minutes before the tomatoes finish roasting, season the monkfish steaks with salt and pepper. Spray a nonstick skillet with canola oil spray and set over medium heat. Add the monkfish and sear all 4 sides, about 2 minutes per side. Set aside to rest at room temperature while the tomatoes and garlic are in the oven. 3. Remove the garlic cloves from the head and chop the tomato halves into 4 pieces each. Cook the tomatoes and garlic in a nonstick skillet over medium heat, stirring, for 2 to 3 minutes. Add the soy milk and saffron and mix with a whisk, breaking up the tomatoes in the process. Whisk in the margarine to finish the sauce and season with the chives and salt and pepper to taste. Set the sauce aside and keep warm. 4. Finish cooking the seared monkfish in the oven on a baking tray for 8 to 10 minutes. Serve the monkfish with the sauce on top. Seared Halibut With Caper Coy "Beurre Blanc" Beurre blanc, a butter-flavored sauce, was very popular in restaurants in the '80s. This soy version will take you into the next millennium with all of the same flavor minus the extra fat and dairy. Makes 4 Servings Preparation Time: 45 Minutes 1/2 cup dry white wine 2 tablespoons soy margarine 1 small lemon, peeled and sliced Sea salt and freshly ground black pepper 1/2 cup chopped onions 1 tablespoon honey 1 tablespoon capers, rinsed and drained 1/2 cup fresh orange juice (from 1 to 2 oranges) 1 teaspoon thinly sliced fresh chives 6 ounces plain soy milk Four 6- ounce halibut fillets 1. In a small saucepan, bring the wine, sliced lemon, onions, honey and orange juice to a boil. Reduce the heat and simmer until the liquid is reduced to a syrup, 12 to 15 minutes. (Be careful not to reduce too fast and burn the reduction.) Add the soy milk and remove from the heat. Whisk in the margarine and season with salt and pepper to taste. Strain through a fine-mesh strainer and mix in the capers and chives. Set aside in a warm place. 2. Preheat the oven to 350°F. Season the halibut on both sides with salt and pepper. Spray a nonstick skillet with canola oil spray and sear the fish on both sides over medium heat until lightly browned, 2 to 3 minutes per side. Finish cooking the fillets in the oven on a baking tray for an additional 5 to 7 minutes. 3. Place the cooked fillets on serving plates and spoon 1/4 of the sauce over each piece. Seared Yellowfin Tuna Burger We make a limited amount of these at Josie's every night and they are so popular, some of our patrons call up in advance to reserve them. You may very well give up beef burgers for good after tasting them. Try it with my Miso Wasabi Coulis or basic ketchup. Serve open-faced on your favorite toasted bread or roll with pickled ginger. In the summer months, try grilling the burgers on a clean, well-oiled grill. Makes 4 Servings Preparation Time: 1 Hour 1 pound yellowfin tuna, ground or finely chopped 1 1/2 teaspoons wasabi powder 1/4 teaspoon ground coriander 1 1/2 teaspoons rice wine (mirin) Freshly ground black pepper to taste 1 1/2 teaspoons tamari soy sauce 1. In a mixing bowl, thoroughly mix all the ingredients together. Form the mixture into 4 patties. Refrigerate for 30 minutes to set. 2. Set a nonstick skillet over medium heat and spray with canola oil spray. Add the patties to the pan and sear for 3 to 4 minutes on each side. For well-dine burgers you may want to finish cooking them on a baking tray in a preheated 350°F oven for 5 to 7 minutes. NOTES: Caution! Use only the freshest ground tuna from a reputable fishmonger. Once tuna is ground, it is exposed to additional bacteria and therefore should be cooked on the same day as it is ground. If you are grinding it yourself, be sure that all the grinding apparatus is sanitized before and after each use. This will greatly reduce the chances of excessive bacteria. Sesame Seared Tuna With Miso Tofu Vinaigrette The versatile miso tofu vinaigrette taste great spooned over this seared tuna or try it over chicken and vegetables right off the grill. For a spicier version, coat the fillet or steak with ground coriander, black pepper and salt. Try slicing thick pieces of cooked fish steak and arrange them around the sauce for a fancier presentation. Makes 4 Servings Preparation Time: 15 Minutes 1 tablespoon barley miso or regular miso 2 scallions, trimmed and thinly sliced Four 6 ounce tuna steaks, about 1 inch thick 1 tablespoon tamari soy sauce 1 tablespoon rice wine (mirin) Sea salt and freshly ground black pepper 1 tablespoon rice wine vinegar 1/2 cup water 4 teaspoons black sesame seeds Juice of 1/2 lime Mango-Scallion Sticky Rice for serving 2 ounces soft tofu 1. Mix together the miso, soy sauce, rice wine, vinegar, water, lime juice and tofu with an electric hand mixer or food processor. Mix in the sliced scallions by hand and set the sauce aside. 2. Season the tuna steaks with sea salt and ground black pepper. Coat one side of the steak with sesame seeds. Coat a nonstick skillet with canola oil spray and set over medium heat for at least 1 minute to heat the pan. Add the tuna to the pan, sesame seed side first, to sear for 2 to 3 minutes. Turn over the fish and finish cooking to the desired doneness, 2 to 3 minutes more for medium. Remove from heat. 3. Spoon the sauce among four serving plates. Slice each tuna steak in half and place two halves on top of the sauce on each serving plate. Serve with Mango-Scallion Sticky Rice. Stir-Fried Shrimp With Yuca In Coconut-Curry Cream This is a super flavorful a nd satisfying stir-fry that is low in fat yet still has a creamy flavor. The carrot juice adds richness and sweetness. Try to use fresh carrot juice if you have a juicer. Yuca is a tuberous root vegetable found in the potato section of most full-service supermarkets. It is always readily available in Latin American specialty markets. Try the Mango-Scallion Sticky Rice as a side dish. Makes 4 Servings Preparation Time: 1 1/4 Hours 2 tablespoons unsweetened coconut milk 8 ounces medium shrimp, peeled, deveined and tails removed 2 tablespoons honey 1 cup peeled and sliced yuca root 1 tablespoon minced fresh ginger 1 cup peeled and sliced sweet potato 1 teaspoon curry powder 16 string beans, trimmed 1/4 cup carrot juice 1/2 cup diced bell peppers 1 teaspoon Bragg's Liquid Amino, or tamari soy sauce Sea salt 1 tablespoon trimmed and thinly sliced scallions Juice of 1 lime 1/4 teaspoon ground coriander 1 tablespoon whole fresh cilantro leaves Freshly ground black pepper 1. In a mixing bowl, combine the coconut milk honey, ginger, curry powder, carrot juice, Bragg's Liquid Amino, lime juice, coriander and black pepper to taste and whisk very well. Remove 1/4 cup of this marinade and set aside. Add the shrimp to the remaining marinade and refrigerate for a minimum of 45 minutes. 2. Spray a nonstick wok with canola oil spray and heat over medium heat. Add the yuca and sweet potato. Cook, stirring, for 2 to 3 minutes. Add the string beans and bell peppers. Add the 1/4 cup reserved marinade and continue to cook, stirring, for 4 to 5 minutes. Season the vegetables with salt and pepper to taste. Drain the shrimp and add to the wok. Cook, stirring, for 2 to 3 minutes. Add the scallions and cilantro and serve. Super Bowl Tuna And Three-Bean Chili While writing this cookbook, I often had my friends try new recipes as they were created. What better reason to have chili then the Super Bowl? My team may have lost, but my chili was the real winner that day! Even my die-hard meat-and-potato fans were completely satiated. This is best if you let it sit for one to two hours to develop the flavor, and reheat before serving. Serve with diced avocado mixed with a little bit of your favorite salsa and fresh lime juice. You can replace the ground tuna with ground turkey, chicken or beef if desired. Makes 10 Servings Preparation Time: 50 Minutes 1 tablespoon olive oil 1/2 teaspoon freshly ground black pepper 2 teaspoons minced garlic 1 cup chopped onions 1 cup beer, preferably Mexican dark 1/2 cup chopped celery One 15-ounce can cooked pinto beans, drained and rinsed 1/2 cup chopped carrots One 28-ounce can plum tomatoes, drained One 15-ounce can cooked white beans, drained and rinsed 1 tablespoon minced chipotle pepper, or jalapeño One 15-ounce can cooked black soy beans (or regular black beans), drained and rinsed 1 pound fresh yellowfin or albacore tuna, finely chopped or ground 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 cup trimmed and finely sliced scallions 1 teaspoon chili powder 1 teaspoon ground coriander 1/4 cup minced fresh cilantro 1 1/2 teaspoons sea salt 2 cups cooked brown rice 1. In a medium heavy-duty saucepan, heat the olive oil over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the celery and carrots and cook, stirring, for 5 minutes more. Crush the plum tomatoes by hand and add to the pot. Add the chipotle pepper (careful not to add too much if you're sensitive to spices) and simmer for 5 minutes. 2. In a mixing bowl, hand mix the tuna, cumin, chili, coriander, salt and black pepper. Add this mixture to the saucepan and stir. Add the beer, stir and simmer for 5 minutes more. Mix in all 3 beans and the tomato paste and continue to simmer until heated through. 3. Before serving, add the scallions, cilantro and rice. |
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