Grilled Miso-Sake Marinated Salmon →

Here’s a variation on the Miso Marinated Cod recipe on this site inspired by Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. My favorite salmon is Faroe Islands Salmon, but any fresh salmon will do. Serve with a salad of arugula, lettuce and sliced pears dressed with Japanese Salad Dressing. It also pairs well with sauteed rainbow chard, spinach, or kale. Enjoy!

GRILLED MISO-SAKE MARINATED SALMON
Serves: 4

INGREDIENTS

• 3 tablespoons mirin

• 3 tablespoons sake or dry sherry

• 2 teaspoons rice wine vinegar

• 1/2 cup white miso paste

• 1/3 cup sugar

• 1 tablespoon grated ginger

• 1 teaspoon sesame oil

• ¼ teaspoon white pepper

• Four 6- or 7-ounce skin-on Salmon fillets about 1 ½ inches thick

• Vegetable oil, for grilling

PREPARATION
1. In a small saucepan, bring the mirin, rice wine vinegar, and sake to a boil. Whisk in the miso, sugar, and ginger and cook over moderate heat, whisking until dissolved. Remove the pan from the stove and stir in the sesame oil and white pepper. Transfer the marinade to a large baking dish and let cool. Add the salmon and turn to coat. Cover and refrigerate for a few hours or overnight.

2. Preheat the grill to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the salmon skin down and cook covered over high heat for about 5 minutes depending on the thickness of your fillets. The fish is done when the flesh separates easily from the skin and flakes easily with a fork. Transfer to plates and serve. Serve with a salad of arugula, lettuce and sliced pears dressed with Japanese salad dressing. It also pairs well sauteed rainbow chard, spinach, or kale.

Wine pairing: white wines like a soft Sauvignon Blanc from the Loire Valley, Viognier, or Dry Riesling. A chilled Rosé also might work.

Blackened Salmon with Mango Salsa →

The blackening method of cooking seafood is attributed to the New Orleans Cajun chef Paul Prudhomme. Simply put, Chef Paul discovered that a combination of butter, sugar, and spices applied to fish (or meat) and seared on a very hot surface would produce a unique delicious charred spicy crust on whatever protein you’re cooking. Quickly adopted by other chefs in the 1980s, blackened seafood like Red Fish and scallops became signature dishes of southern Louisiana cooking. Like any successful dish, blackened fish and shellfish soon started appearing on the menus of restaurants nationally and the rest is culinary history y’all. The blackening method creates a lot of smoke, so plan on doing your blackening outside on your grill. Don’t be intimidated by the blackening method, it’s actually very easy once you get past the problem of lots of smoke. I use an old beat-up cast iron skillet designated just for my grill. Problem solved. Tangy Mango Salsa naturally compliments the spicy richness of Blackened Salmon. Try fresh Pineapple Salsa or peach salsa if you don’t like or don’t have access to ripe mangos. Enjoy !

INGREDIENTS

• ¾ pound of salmon fillet cut in two pieces (Faroe Island salmon is excellent)

• 1-2 tablespoons melted butter

• Blackening Spice (you can also buy blackening spice at many local markets)

  2 1/2 tablespoons paprika
  1 tablespoons salt
  2 tablespoons garlic powder
  2 teaspoons black pepper
  1 teaspoon white pepper
  1 tablespoon onion powder
  ½ teaspoon cayenne pepper
  1 tablespoon dried oregano
  1 tablespoon dried thyme

  Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices.

• Mango Salsa
  2 ripe Honey Ataulfo mangos, peeled, pitted, diced (you can sub pineapple or peaches)
  1/4 cup chopped fresh cilantro
  2 tablespoons chopped red onion
  2-3 tablespoons chopped sweet Red Pepper and Cubanelle pepper if available
  1 tablespoon fresh lime juice
  2 teaspoons minced seeded serrano or jalapeño chili
  1 teaspoon grated lime peel
  2 tablespoons olive oil

  Mix the ingredients well and allow to sit for at least a half-hour for the flavors to meld.

PREPARATION
While you prepare the salmon, pre-heat a cast-iron skillet or other heavy bottom skillet. The blackening method produces a lot of smoke. If you want to avoid setting off the fire alarms in your house, pre-heat the skillet for at least 5-10 minutes on a hot grill and cook the salmon outdoors.

1. Prepare the salsa so it can rest while you cook the salmon.

2. Rinse the salmon and pat dry.

3. Brush the salmon flesh with melted butter and sprinkle on a generous amount of blackening spice. Don’t bother with butter and spice on the skin side of the fillet.

4. Once your skillet is very hot, place the salmon spice-side down, close the grill and cook for three minutes without moving the salmon fillets. Gently, turn over the fillets and cook covered for another 3 minutes or until the flesh flakes easily with a fork.

5. Top the blackened fillets with mango salsa and serve with side dishes of your choice. A simple green salad or steamed vegetables makes this an easy and delicious meal.

Wine pairing: a dry Riesling, Gerwitztraminer, Viognier or Chenin Blanc would pair with the rich spiciness of this dish. You could also try an Albariño. The beer of your choice would also work.

Pan Seared Mackerel with Fresh Tomato Caper Sauce →

Pan Seared Mackerel with Lemony Tomato Caper Sauce
Serves 4

This is a Scicilian inspired recipe. Mackerel is one of those rich oily fish that should be cooked as fresh as possible. If you're fortunate enough to have a fishmonger who has access to very fresh Spanish Mackerel, you should give this recipe a try. When cooked fresh, there is not a more flavorful yet delicate fish. The tangy fresh tomato, capers, and lemon sauce provides a perfect counterpoint to the fish. Served with a side of roasted potatoes, or spinach ravioli with brown butter and garnished with crispy shiitake, this dish makes a wonderful "primi" for your next big Italian feast, or as a simple main course with a garden salad. Delizioso!

Ingredients:

Photo: c. foodblogchef 2021

• 4 skin-on Spanish Mackerel fillets about six ounces each

• 2 cups of cherry tomatoes quartered

• 1 tablespoon capers

• 2-3 teaspoons lemon juice (to taste)

• 1 teaspoon fresh thyme leaves (½ teaspoon dried)

• ½ teaspoon salt and ¼ teaspoon pepper (or to taste)

• 2 tablespoons olive oil

Preparation:

1. Sprinkle your fresh fillets with salt and pepper and refrigerate.

2. Heat a tablespoon of olive oil in a skillet over medium heat, combine the rest of the ingredients and saute until the tomatoes just begin to break down. Remove from heat and keep warm while you cook the fish.

3. Add a tablespoon of oil to a clean skillet over medium-high heat. Cook the mackerel fillets skin-side up for three minutes. Flip the fillets and cook for another four minutes until the skin is brown and crispy.

4. Plate the fillets individually and top with the reserved tomato-caper sauce.

Photo: c. foodblogchef 2021

*Note: Great served with roasted potatoes or (as pictured) with spinach ravioli and brown butter garnished with crispy shiitake mushrooms, or a green salad.

Wine pairing: White Scicilian wines made from Carricante or Cattarrato grapes; Pinot blanc, Sauvignon blanc, Torrontes, Vermentino, Verdicchio, or Albariño are all good choices. Avoid red wines because they have a metallic taste when paired with mackerel.

Roasted Halibut in Thai Curry with Fennel →

I was recently introduced to roasted fennel with Indian-style curry and loved it! Because I am a big fan of south-east Asian curries with coconut milk, I decided to pair fennel with Thai curry sauce and I was pleased with the result. A mild white fish accompanies this slightly sweet and mildly spicy sauce perfectly. You could also pair it with sautéed scallops as an elegant first course for a special meal. Give it a try!

Photo: c. foodblogchef 2021

Roasted Halibut in Thai Curry with Fennel
Serves 4 generous portions
Ingredients:

• 2 pounds halibut fillet (you can also use cod, hake, monkfish, or other mild, non-oily fish of your choice)

• 2 tablespoons coconut oil (you can sub peanut or canola oil)

• 1 medium onion chopped

• 1 medium fennel bulb, cored, halved, and thinly sliced (fronds reserved)

• 5 fresh curry leaves (optional)

• 1 tablespoon of grated ginger

• zest from ½ lemon

• 2 tablespoons of Thai red curry paste

• 1- 14 ounce can of coconut milk (light if you prefer)

• 2 tablespoons of fish sauce

• 2 tablespoons of brown sugar

• 2 teaspoons lime zest

• 2 tablespoons lime juice

• 1 bay leaf

• fennel fronds for garnish

• 1 long red chili pepper seeded: 2/3 chopped and added to the sauce. Slice the remaining piece very thinly and reserve for garnish. (optional)

Preparation:
Preheat the oven to 400 F.

1. Add the oil to an ovenproof skillet or heavy bottom pan and heat over medium-high heat until just shimmering.

2. Add the onion, fennel, and curry leaves and sauté for a few minutes until the onion is just tender.

3. Add the grated ginger and stir for a minute before adding the red curry paste. Stir for another minute.

4. Stir in the coconut milk. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, red chili pepper, and brown sugar and stir well to combine. Allow to simmer on low heat for 10-15 minutes stirring occasionally.

5. While the sauce is simmering, remove the skin from the halibut and cut into 4 equal portions.

6. Add the halibut to the sauce and turn over to coat both sides. Roast in the preheated oven for 12-15 minutes depending on the thickness of the fish. It’s done when it flakes easily with a fork.

7. Plate the halibut, spoon over the sauce, and garnish with fennel fronds and sliced red chili.

Note: You can serve this dish accompanied by rice or your choice of starch, or for a more impressive presentation and complementary flavor profile, I like to serve it with roasted Delicata squash with pistachio-pomegranate relish.

Wine pairing: Off-dry wines generally complement spicy dishes like curries; a dry Riesling is a perfect wine for this delicate, slightly spicy dish. A lighter Viognier, a slightly sweet Alsace Pinot Gris, or Vouvray would also work well.

Maple Glazed Salmon with Peach Salsa →

When peach season comes to the Happy Valley, we feast on peaches. Peach pie, peach cobbler, peaches with Amaretti, grilled peaches brushed with Amaretto, peach salads, peach sauces, and Peach Salsa. Fresh juicy peaches and rich salmon are a perfect match. Refreshingly sweet, salty, juicy, and crunchy, this colorful recipe is a seasonal variation on the Teriyaki Salmon with Mango Salsa on this website. Use fresh ripe locally grown peaches if available. I prefer to use sustainably raised delicately flavored Faroe Island salmon which is quite moist when cooked due to the high-fat content of its flesh, but any salmon will work.  Some flavorful and more colorful wild salmon varieties might be a bit drier, so be careful not to over-cook.

Maple Glazed Salmon with Peach Salsa
Serves 4

Maple Syrup Marinade for Salmon
Ingredients:

• 1/4 cup maple syrup

• 2-tablespoons soy sauce

• 1-2 teaspoons grated ginger

• a few drops of fresh lemon juice

• ¼ teaspoon hot pepper sesame oil

• 1 ½+ pounds of salmon (depending on your appetites) 

Preparation:

1. Combine the first 5 ingredients and mix well.

2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours) 

While the salmon is marinating, make the Peach Salsa. 

Peach Salsa
Ingredients:

• 3 ripe peaches pitted and coarsely chopped; skin removed (see *Note)

• 1 teaspoon fresh mint chopped (more to taste)

• 1 teaspoon fresh parsley chopped (more to taste)

• 2 tablespoons chopped red onion

• 2 tablespoons chopped sweet red bell pepper, or Cubanelle pepper if available

• 2 teaspoons fresh lime juice

• 1 teaspoon minced seeded serrano or jalapeño chili (more to taste)

• ½ teaspoon grated lime peel

• 1 small garlic clove, finely chopped

• 1 tablespoon olive oil

• toasted sliced almonds for garnish (optional)

Preparation: 

1. Combine the ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld. 

Cook the Salmon:
Preheat your grill to about 400 degrees; if using the oven preheat to 375.

1. Once the grill is at temperature, oil the grates or grill pan if you’re using one.

2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula.

3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes, and check to see if the fish flakes easily. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check.

4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional) 

Remove the salmon from heat and serve topped with 1 or 2 tablespoons of peach salsa.  Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well. 

*Note: the easiest way to skin peaches is to immerse them in boiling water for about 10 seconds. Remove from the water and dry them. After a few seconds, when you peel them, the skin will slip off easily. 

Wine Pairing: to compliment the sweet-salty richness of the maple glazed salmon and bright freshness of the peach salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino.  

Cedar Plank Salmon →

If you want to add a new salmon recipe to your repertoire, I highly recommend this one inspired by the cooked salmon we buy from New Victoria Fish market when we’re in Montreal. Rich, sweet and savory, with a citrus high note, and a faintly smokey fragrance, this cedar plank salmon recipe has it all and is surprisingly easy to prepare. Cedar planks are readily available online and in many hardware and cooking specialty stores. They’re easy to use and add a mild smokey complexity to your grilled recipes. Your friends and family will be impressed by your grilling virtuosity.

Servings: 6
Ingredients:

• 1 salmon fillet (1 1/2- 2 pounds)

• 1/2 cup brown sugar

• 1/2 teaspoon paprika

• 2 tablespoons salt

• 1 tablespoon garlic powder

• red, black and green peppercorns coarsely crushed

• 2 teaspoon lemon zest

• 1/4 cup maple syrup for brushing (optional)

Preparation:

1. Soak the cedar plank for 1-2 hours.

2. Brush the fillet lightly with canola or other neutral-flavored oil.

3. Combine the rub ingredients (brown sugar, paprika, salt garlic powder, and lemon zest) in a bowl and mix well. Massage the rub liberally onto the top side of the salmon fillet. Wrap the fillet in plastic wrap and refrigerate for at least an hour.

4. Preheat the grill to medium-low (350 F)

5. Place the soaked plank on the grill and close the grill for about 3 minutes; turn the plank over and place the salmon fillet on the heated side of the plank.

6. Close the grill and cook for 12-15 minutes (depending on the thickness of your fillet; until the salmon flakes easily and separates easily from the skin).

7. Brush the salmon with maple syrup the last 3-5 minutes on the grill. (optional)

Wine pair: white wines with some body to stand up to the richness of the salmon like a white Burgundy or Chablis, or soft Sauvignon Blanc from the Loire Valley are perfect. Italian Vermentino and South American Albariño are also good bets.

Baked Cod with Citrus Honey Crust →

Here’s my version of a fish dish I had recently at a wedding reception. I was so impressed, I had to try it at home. The subtle slightly sweet-and-sour orange-flavored crunchy crust is a perfect complement to the delicate baked cod. Extremely easy to prepare, with about 10 minutes of extra prep time, you can change your status quo baked fish dish into something special. This delicate fish dish is a keeper. No lie!

Serves: 2
Ingredients:

• 1 pound of cod (or other flaky white fish like halibut or haddock)

• 1/2 cup orange juice

• 3 teaspoons honey

• 1 tablespoon lime juice

• ¼ teaspoon finely grated fresh ginger

• 1 tablespoon butter

• ½ cup Panko bread crumbs

Preheat your oven to 375 degrees.

Preparation:

1. Mix the orange juice, honey, lime juice, and ginger in a small saucepan.

2. Bring to a boil over medium-high heat, stirring occasionally, and reduce by one-half.

3. Add butter and stir until melted.

4. Add Panko and stir to mix. Set aside.

5. Lightly coat an oven-proof baking dish with butter or oil.

6. Salt and pepper the fish and place in the baking dish.

7. Cover the fish generously with the seasoned Panko crumbs and place in the oven.

8. Bake for 15-20 minutes until the crust is golden brown and the fish flakes easily with a fork.

Serve with your rice and vegetable of choice or a simple Japanese Salad.

*Note: if you are serving to someone who is gluten intolerant, simply omit the bread crumbs and spoon a small amount of the reduced citrus-honey sauce over your fish when it comes out of the oven.

Pair this delicate dish with a not-too-minerally Albariño, a refreshing Vinho Verde, a light Chablis, or a soft Loire Valley Sauvignon Blanc.

Teriyaki Salmon with Mango Salsa →

What do you get when you combine a salty-sweet, umami bomb with bright fresh tangy fruit salsa? Grilled Teriyaki Salmon with Mango Salsa is one of my favorite dishes! Not only does it turn on all 5 Tastes senses, but the finished golden brown salmon topped with bright orange mango and sweet red pepper salsa makes for a beautifully colorful presentation. I prefer to use sustainably raised delicately flavored Faroe Island salmon which is quite moist when cooked due to the high-fat content of its flesh, but any salmon will work. Some flavorful and more colorful wild salmon varieties might be a bit drier, so be careful not to overcook.

Serves 4

Teriyaki Marinade for Salmon
Ingredients:

• 1/2 cup light soy sauce

• 1/4 cup mirin (available in the International-Asian section of your super-market)

• 2 tablespoons sugar

• 2 tablespoons peanut oil

• 1/2 teaspoon sesame oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon minced green onion white and light green parts only

• 1 (1-inch) piece fresh wasabi root (optional)

• 4 salmon fillets (about 6 ounces each); preferably an even thickness each.

Preparation:
1. Combine the first 8 or 9 ingredients in a blender for 15-20 seconds.
2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)

While the salmon is marinating, make the Mango Salsa.

Mango Salsa
Ingredients:

• 2 ripe 10-ounce mangos, peeled, pitted, diced (or 3 Honey Ataulfo mangos)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped red onion

• 2-3 tablespoons chopped sweet Red Pepper, or Cubanelle pepper if available

• 1 tablespoon fresh lime juice

• 2 teaspoons minced seeded serrano or jalapeño chili

• 1 teaspoon grated lime peel

• 1 garlic clove, finely chopped

• 2 tablespoons olive oil

Preparation:
1. Combine the first 9 ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld.

Cook the Salmon
Preheat your grill to about 400 degrees; if using the oven preheat to 375.
1. Once the grill is at temperature, oil the grates or grill pan if you’re using one.
2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula.
3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes and check to see if the fish flakes easily using a fork. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check.
4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional)

Remove the salmon from heat and serve topped with 1 or 2 spoonfuls of Mango Salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well.

*Wine Note:
To complement the sweet-salty richness of the teriyaki salmon and bright freshness of the mango salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino.

Adapted from: https://www.epicurious.com/recipes/food/views/salmon-with-chili-mango-salsa-103886

Salmon and Lemon-Dill-Vodka Sauce →

I first cooked this healthy salmon pasta recipe over 35 years ago and just rediscovered it. Based on the enthusiastic response from my posse of beta-tasters, it deserves to be included on The 5 Tastes Table website, and will become a regular on our home menu. Very easy to prepare, the light, creamy, lemon and dill inflected sauce is a perfect match for the broiled salmon. You can use either freshly cooked or left-over salmon. The original recipe calls for capellini or angel hair pasta, but I prefer a pasta like the trumpet-mushroom shaped campanelle pasta that captures and holds the light sauce for each sumptuous bite. After you try this dish, you may decide to make it a regular on your home menu as well.

Serves 4

Ingredients:

• 1 medium onion, finely chopped (about 1 cup)

• 1 tablespoon olive oil

• 3 cups reduced-sodium chicken broth (24 fl oz)

• 1 cup heavy cream

• 1/3 cup vodka (or dry vermouth)

• 1/2 teaspoon salt

• 1/2 cup chopped fresh dill

• 2 teaspoons capers

• 1 1/2 teaspoons finely grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon coarsely ground black pepper

• 1/8 teaspoon red pepper flakes (optional)

• 2 cups flaked broiled salmon (wild, or farm raised Faroe Islands Salmon)

• 12 oz campanelle pasta

Preparation:

1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil.

2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes.

3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes.

4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper.

5. Reserve 1/2 cup sauce, then add the salmon to saucepan and cook over moderately low heat until the fish is just heated through, 2 to 3 minutes.

6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente.

7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander.

8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water.

9. Serve pasta immediately with fish and sauce spooned over the top.

10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes.

*Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette.

**Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce.

Adapted from: https://www.epicurious.com/recipes/food/views/capellini-with-salmon-and-lemon-dill-vodka-sauce-232148

Mediterranean Fish Stew →

Variations of the famous French fish stew, Bouillabaisse, can be found in almost any coastal town on the Mediterranean Sea. Bouillabaisse purists, among them the Michelin Guide Vert, love to point out that authentic Bouillabaisse is only made using racasse, a rock fish local to Marseille. Legend has it that, Bouillabaisse originated from the kitchens of local fishermen who made a fish stew using the trash fish from their catch of the day. Julia Child wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish." So, channeling Julia’s common sense approach to cooking, and not wanting to insult the folks at the Michelin Guide Vert, this recipe uses the traditional flavors of a bouillabaisse paired with our local New England seafood and we call it Mediterranean Fish Stew. No matter what you call it, it’s delicious!

6 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 3 leeks, white and pale green parts only, halved and thinly sliced

• 1 fennel bulb, halved, cored, and thinly sliced, fronds reserved

• Kosher salt and freshly ground black pepper

• 5 garlic cloves, minced

• 4 cups seafood stock or bottled clam juice

• One 28-ounce can crushed tomatoes

• Zest and juice of 1/2 orange

• Pinch saffron (if you don’t want to spend the money on saffron you can substitute 1 packet of Sazón with Saffron seasoning)

• 1 bay leaf

• 2 pounds cod, cut into 3 inch serving size pieces

• 1 ½ pounds shrimp, cleaned and peeled

• 1 ½ pounds mussels, cleaned and debearded

• ½ cup chopped fresh parsley

• 2 Tbs. Anisette, Pernod, or Pastis (optional)

• Crusty bread, for serving

Preparation:

1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.

2. Add the seafood stock or clam juice, tomatoes, orange zest and juice, saffron, and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes.

3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open and plump and juicy), about 4 minutes. Discard any unopened mussels.

4. Stir in the parsley and anise flavored liquor. Top with the reserved fennel fronds and serve with the bread.

Adapted from: https://www.purewow.com/recipes/30-minute-one-pot-cheaters-bouillabaisse

Baked Cod with Mussels, Fennel, and Cherry Tomatoes →

This is a delicious, colorful, surprisingly easy dish to prepare. Serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.

Serves 4-6

Photo: c. foodblogchef 2019
Baked Cod with Mussels, Fennel, and Cherry Tomatoes

Ingredients:

• 1 pound+ Cod (or other white fish like haddock, halibut, sable, or bass)

• 1 ½ pounds mussels rinsed (Discard any that are open before you cook them.)

• 1 ½ tablespoons olive oil

• 3-4 cloves garlic minced

• lemon zest from one lemon

• ½ teaspoon kosher salt

• ¼ teaspoon cracked pepper

• 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)

• ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)

• pinch salt and pepper

• lemon juice

• ¼ cup clam juice

• ¼ cup dry white wine

• 1 teaspoon olive oil

• 1 fennel bulb- very thinly sliced

• 1 ½ pounds cherry, grape, or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme, and lemon zest and toss with the fish and set aside.

2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.

3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine, and clam juice; top with the tomatoes and sprinkle with a generous 3-finger pinch of salt and pepper, 1 tablespoon fresh thyme, and red pepper flakes.

4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.

5. Place the fish on top, nestling among the tomatoes; place mussels alongside the fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook for about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.

6. Remove from the oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

7. Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/

Salmon with Chili Mango Salsa →

Colorful, sweet, spicy, tart, crunchy, this salsa is a perfect complement to the richness of grilled salmon. Try it and you’ll be hooked! Serve the salmon on a platter topped with the beautiful salsa for an impressive presentation that will impress your guests.

Serves 2

Ingredients:

• 1 10-ounce mango, peeled, pitted, diced

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped red onion

• 1 tablespoon fresh lime juice

• 2 teaspoons minced seeded serrano chili

• 1 teaspoon grated lime peel

• 1 garlic clove, finely chopped

• 2 tablespoons olive oil

• 2 6-ounce salmon fillets

Preparation:

1. Prepare barbecue (medium-high heat).

2. Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper.

3. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side.

4. Serve with salsa.
   

   Adapted from: https://www.epicurious.com/recipes/food/views/salmon-with-chili-mango-salsa

Miso-Sake Marinated Cod →

Cited by food writer Dan Meyer as a “great iconic dish”, this recipe is a riff on the signature dish of the famous Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients.

Serves: 6

Ingredients

• 3 tablespoons mirin

• 3 tablespoons sake

• 1/2 cup white miso paste

• 1/3 cup sugar

• Six 6- or 7-ounce skinless Atlantic cod fillets about 1 1/2 inches thick

• Vegetable oil, for grilling

Pickled ginger, for serving

Directions

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Source: https://www.foodandwine.com/recipes/black-cod-miso

*note: another name for Black Cod is Sablefish which has been over fished for many years, and as a fishery is in decline. If this matters to you, look for “Alaska Cod” or “Pacific Black Cod” that is certified sustainable by the Marine Stewardship Council, or use Atlantic Cod.