Posts tagged fish
OFYR Grilled Lobster Tails with Wasabi Lime Butter

The 100 million year old, tender clawed, muscular tailed Maine lobster species was once fed to prisoners and considered a poor man's protein. Today, this cold water crustacean found from Maine to the Carolinas boasts a pricey delicacy reputation. It is one of the few foods that has been prepared the same way for hundreds of years whether served in a rustic New England clam shack, or in a fine dining establishment--boiled with a side of clarified butter. Some may argue, "why mess with something that works?" True. But for those never completely satisfied with the status quo, those wanderlust taste seekers, this recipe is dedicated to the culinary wanderlust.

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Hawaiian Tuna Poke with Wasabi Rice Crackers

Any visit to the Aloha State should include a flip flop and t- shirt outing to a local poke bar. If a journey to paradise is not on the horizon, bring a bit of Hawaiian utopia to the home kitchen. Fifteen minutes and some sushi grade tuna make it possible to serve a healthy, gourmet meal to any fish loving crowd. 

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Grilled Red Snapper with Caramelized Pineapple

A Gulf of Mexico inhabitant, the red snapper is a delicately textured, sweet flakey white fish. The grilling master and celebrity chef, Bobby Flay, inspired this recipe adaptation. The butter can be made ahead, even frozen a week in advance, which turns this dinner into a weeknight healthy, fast, and fight at the table for the biggest hunk of snapper supper. Served side by side with a margarita, it is a festive treat for weekend gatherings.

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Sake Miso Marinated Chilean Sea Bass

When a local haunt shutters after nearly twenty years and it was owned by the handsome, generously spirited celebrity chef, Ming Tsai, there is real cause to wonder if a dish that has graced the menu for two decades might really be cooked at home. Ming credits his signature sake miso black cod as one of the dishes that cemented his career. It is this fish that helped catapult this Ivy League graduate with a mechanical engineering degree into a coveted circle of James Beard award-winning best chefs in America status. The consummate teacher, Ming, shares this recipe in his first cookbook, BLUE GINGER.  This recipe veers only from Ming's in that it is simplified by serving without sushi rolls and Ming's soy syrup glaze, but a wasabi potato puree instead. So yummy is this fish it just may become part of the regular family dinner rotation, or at the very least a not soon to be forgotten meal for social gatherings.

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Swedish Gravlax

This recipe allows for the chef to find the perfect ratio of salt to sugar curing to please his or her palate. Curing salmon lends itself to experimenting with smoked salts, white, brown, muscovado, demerara, or caster sugar, fennel fronds, and spices such as caraway or coriander seeds (just a few of the many possible variations). This preparation is the perfect jumping off point in learning to appreciate and love Nordic cuisine, while making a luxurious, yet simple and sophisticated plate.

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