28 October 2023 Smoked Swordfish with Avocado Salsa

Smoked Swordfish with Avocado Salsa

October 28, 2023 By

Growing up in South Florida, we ate a lot of swordfish. Then, there was over-fishing that nearly brought swordfish to extinction. Having overcome that situation, swordfish is back and I couldn’t be happy – I love it!

I’ve been thinking of things to make on my Rectec smoker and since swordfish has a meat-like texture, I thought it’d be a good candidate. The ‘recipe’ is very simple but the results are amazing.
If you don’t have a smoker, simply add some wood chips to your grill and grill with smoke.

I served the fish with a side of guacamole that I left very chunky, some lime and cilantro and it was a great pairing.

Ingredients:
• Two 6-ounce pieces of swordfish
• 1 Tbsp. Kosher salt, divided
• 2 Tbsp. olive oil
• 1 tsp. black pepper
• 1 Tbsp. Tony Chachere’s no salt seasoning (or your favorite Creole seasoning)
• Cilantro Lime Rice (optional)
• Zesty Guacamole or an avocado salsa
• Juice of half lime
• 1 tsp. cilantro (optional)

Directions:

  1. Place the swordfish on a plate and sprinkle with the Kosher salt. Place in the fridge for an hour.
  2. Take the fish out of the fridge and rinse the salt under running water. Pat the fish dry with paper towel.
  3. Coat the fish with oil and sprinkle with pepper and Tony’s.
  4. Bring the smoker up to 200 degrees, place the fish in it and smoke for 60 minutes.
  5. Bring a grill to medium/high heat and grill the fish on each side until internal temperature of the fish reaches 130 degrees.
  6. Serve with the rice, if using, the guacamole, a squeeze of lime and the cilantro, if using.

Makes two servings.

Filed Under: American, Entrees, Fish Tagged With: , , ,

Blueberry Croissant French Toast Casserole

July 22, 2023 By

I love a recipe you can prep in advance that doesn’t require a lot of work once my guests arrive. Just love spending time with my guests vs having them speak at my back while I’m making food.

One such recipe is this Blueberry French Toast Casserole that’s prepared the evening prior to your brunch and pop in the oven to bake while you’re entertaining.

It’s blueberry season now so I’m using that berry, but this dish is also great with sliced strawberries or blackberries. I use Quebec maple syrup but use any good quality syrup. I like making this with buttery croissants, but brioche of challah bread would be great also.

Ingredients:

  • 12 cups croissants torn into bit size pieces (about 10 medium sized croissants)
  • 10 large eggs
  • 1 cup heavy cream, plus more for serving
  • 1 cup milk (not low-fat)
  • 1 Tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon, optional
  • 2/3 cup light brown sugar
  • 1 1/2 cups blueberries
  • 1/2 tsp. lemon zest, optional
  • 1/2 cup maple syrup, plus more for serving
  • 2 Tbsp. confectionary sugar, optional
Croissant Pieces
Custard Over Croissants
Add Blueberries and Maple

Directions:

  1. Butter or coat with cooking spray a 9″x13″ baking dish. Add the croissants pieces to the casserole. It might seem like a lot of croissants, but after they soak into the custard overnight, the mixture will shrink some.
  2. In a large bowl, combine eggs, 1 cup of cream, milk, vanilla extract, cinnamon (if using), and brown sugar. Whisk the mixture until fully blended, about 1 minute. Pour the mixture over the croissant pieces and push down on the croissant with a spatula to ensure all the pieces are soaking into the custard.
  3. Add the blueberries, lemon zest (if using) and drizzle with the maple syrup.
  4. Cover the baking dish with plastic wrap, or foil, and place in the refrigerator overnight or for at least 5 hours.
  5. When ready to bake, turn oven on to 350 degrees F, allow to preheat then place the casserole in the oven and bake for 40 minutes, or until the casserole top is golden brown (see pics for reference).
  6. Remove from the oven and allow to cool for 5-10 minutes before serving. Dust with confectionary sugar, if using.
  7. Serve with additional maple syrup and a drizzle of cream.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Breakfast, Eggs, Fish, French Tagged With: , , , ,

Roasted Salmon with Peanut Udon Noodles

April 8, 2022 By

We have a fish market near us that has the very best fish and seafood I’ve ever purchased at a store. A couple weeks ago, they had AMAZING king salmon, and while I rarely buy salmon, this was too gorgeous to pass up. I took it home and realized we had very little fresh ingredients in the fridge, so I improvised, and the results were delicious, so I wanted to be sure you had this little recipe in your back pocket for such ‘emergencies’.

I simply roasted the salmon in the oven, but this could easily be done on the grill or the stovetop in a pan also. I whipped up a little sauce/dressing for the udon that was quite tasty and took a mere minute to put together. I keep packages of udon in the pantry for quick weeknight dinners. For a bit of spice, I use Sambal Oelek, an Indonesian chile paste.

Salmon Ingredients:

  • 2 salmon fillets about 6 ounces each
  • 4 Tbsp. ginger salad dressing (could also do an olive oil, maple syrup and Dijon mustard mixture)
  • ½ tsp. each salt and black pepper

Udon Ingredients:

  • 14.2 ounce package of Ka-Me Stir Fry Noodles Udon (or similar) this is two portions
  • 1 Tbsp. peanut butter (I like crunchy for this)
  • ½ Tbsp. Sambal Oelek
  • 1 Tbsp. oyster sauce
  • 3 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 4 Tbsp. warm water
  • 2 Tbsp. green onion chopped for garnish

Salmon Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat the foil with cooking spray or oil it generously.
  2. Place the salmon fillets, skin down, on the baking sheet and top with the ginger dressing, the salt and the pepper.
  3. Bake for 12-14 minutes until the salmon is cooked mostly through (looks just a bit pink inside when the flesh is pulled apart with a fork) then broil for 1-2 minutes until the surface is browned.
Roasted Salmon
Peanut Sauce Ingredients
Udon Tossed in Peanut Sauce

Udon Directions:

  1. Cook the noodles as directed.
  2. In a medium bowl, combine and whisk all the remaining ingredients except for the green onion. When the dressing/sauce is smooth, add the udon noodles and toss to coat. Stir in the green onion.

Plating Directions:

In a bowl (or on a plate), add a serving of noodles and top with the salmon.

Yields: 2 servings.

Filed Under: Asian, Fish Tagged With: , , , ,
24 March 2021 Old York Cellars Cod with Vegetable Sauce

Old York Cellars Cod with Vegetable Sauce

March 24, 2021 By

As families prepare for another socially distanced Easter and Passover meal, some may be looking for ways to make their holiday a bit more special this year.

Old York Cellars Chef Jose Diaz has prepared this easy, DIY recipe for cod for two that offers the perfect touch for an Easter or Passover meal to be remembered.

You’ll see that the recipe calls for Old York Cellars dry white wine and that’s available for purchase at the winery’s website. The recipe also features a Old York Cellars Malbec Marinara, a sauce hand-made by Dogwood Farms in Hillsborough NJ using Old York Cellars Malbec – yum!

Photo by Old York Cellars

Ingredients

  • 1 russet potato – peeled
  • 4 Tbsp. olive oil, divided
  • 1 celery stalk – chopped
  • 1 carrot – chopped
  • 1 leek – sliced
  • 1 onion – chopped
  • 1 tomato – chopped
  • 2 garlic cloves – minced
  • 1 red bell pepper – chopped
  • 1 ½ tsp. each salt and freshly group black pepper, divided
  • 1 Tbsp. paprika
  • ½ cup Old York Cellars dry white wine
  • ½ cup Old York Cellars Malbec Marinara
  • 1 tablespoon fresh parsley
  • 6-ounce filet with skin on

Directions:

  1. In a pot of boiling water, cook the potato for 35-45 minutes, or until tender. Remove from the water and let stand 3 minutes then slice.
  2. Set a medium-large pot over medium-high heat and once warmed, add one tablespoon of olive oil. After 30 seconds, add the celery, the carrots, the leeks, the onion, the tomato, the garlic and the red pepper. Stir for a minute then add two more tablespoons of olive oil over vegetables along with one teaspoon each of the salt/pepper, and the paprika. Cook for 5 minutes, stirring occasionally, then add the wine and marinara sauce. Decrease heat to low, cover the pot and allow the sauce to simmer for 25 minutes, stirring occasionally.
  3. Once the saucy vegetables are cooked, purée the mixture until smooth using either an immersion blender or a food processor.
  4. Put the pureed sauce through fine mesh strainer using a rubber spatula (optional if you want).
  5. Return pureed and strained (if straining) vegetables to the pot and simmer over low heat while the fish is being sauteed.
  6. Season the cod with the remaining salt and pepper.
  7. Place frying pan on stove over high heat. Add remaining two tablespoons olive oil to the pan and warm up. Once oil begins to shimmer, add the cod, skin side down and cook for 5 minutes until cod begins to firm up and turns slightly white.
  8. Remove cod from pan and place skin side up into the vegetable purée and cook for an additional 10 minutes.
  9. To serve, spoon two tablespoons of vegetable purée onto a plate and swirl around the plate with the back of the spoon.
  10. Add cooked potatoes over the vegetable purée then place the cod skin side down on potatoes and add more sauce to plate.
  11. Garnish with fresh parsley and drizzle with olive oil.

Serves 2.

About Old York Cellars

Set amidst some of the oldest vineyards in the Garden State, Old York Cellars is a working farm that offers a full selection of award-winning wines and an extraordinary experience both inside and outside of the tasting room. The winery plays host to a variety of special events and exciting programs including seasonal Wine Festivals, Music Under the Stars, Comedy Nights, Specialty Tasting Experiences, and the exclusive Vintner’s Club.

Winery in Ringoes Open Daily 12 – 5 PM  (Starting April 3rd the winery will be open until 7 PM)

Old York Cellars Winery & Vineyards, 80 Old York Road, Ringoes, New Jersey 08551, Phone:  908-284-9463

Old York Cellars Tasting Room & Restaurant, Quaker Bridge Mall, Route 1, Lawrenceville, NJ, Phone:  609-799-2707

Old York Cellars Wine Shop, Bridgewater Commons Mall, 400 Commons Way, Bridgewater, NJ, Phone:  908-722-2222

Filed Under: American, Fish, Vegetarian Tagged With: , , ,

No Stick Grilled Sockeye Salmon

September 30, 2020 By

At my home, we love to grill. This undoubtedly comes from living in South Florida for 20+ years before relocating to NJ. There, we grilled several times a week and we’ve continued that now that we live in the northeast.

One thing I love to grill is fish. No mess in the kitchen, no fishy smell for several days – easy peasy! I know what typically intimidates folks about grilling fish is that it can stick and be a huge disaster. It really doesn’t have to be that way.

First, there are many products on the market you can place your fish on when grilling. Everything from a cedar plank to a silicone mat to a rectangular grill pan.

Second, pick the ‘right’ fish. As a starting point, salmon is a great fish to grill as you can place on the grates skin side down which help protects the flesh from sticking.

Third, put the fish on the medium-hot grill, close the lid and leave it alone! The fish needs time to form an outer ‘crust’ which will make it way easier to flip or remove from the grill, but in order for that to happen, you need to leave it alone to cook for a bit!

Finally, one of my favorite tricks to ensure fish won’t still to the grill is to place the fish on lemon slices. The lemon helps protect the fish from the direct grates and also flavors it as it cooks. A winning recipe in my book!

Ingredients:

  • 1 ½ – 2 pounds of sockeye salmon (I use a whole side)
  • Juice of one lemon
  • Olive oil for coating
  • Pinch of salt and black pepper
  • Zest of one lemon
  • 8-10 slices of lemon
  • 2 lemons, halved (optional)

Directions:

  1. Light a grill to medium-high heat. Allow the grill to get up to temperature with the lid closed.
  2. Place the salmon skin side down on a work surface or platter. Pour the lemon juice and the oil then add the salt, pepper and zest and massage that mixture all over the flesh of the fish.
  3. Open the lid of the grill and place the lemon slices, two side by side, horizontally on the grill grates (see pic for a visual). Place the salmon skin side down onto the lemon slices. Close the grill lid and cook for 8-10 minutes, until the flesh is firm but not dry. If using, place the four lemon halves, flesh side down, on the grill for the last 5 minutes of the fish cooking time.
  4. Remove the fish from the grill, peel off the skin (this will be very easy after grilling) and serve with a squeeze of the grilled lemons.

Serves 2-4 depending on your side dishes.

Filed Under: American, Entrees, Fish Tagged With: , , ,
21 September 2020 Easy Miso Cod en Papillote

Easy Miso Cod en Papillote

September 21, 2020 By

It feels wrong to even call this a recipe, but, if I don’t document it, I’ll forget how tasty it is and that I should make it more often! It’s even keto-friendly!

This is a very simple process and prefect for a weeknight meal of cod cooked in an aluminum foil packet on the grill. No oven to turn on, no messes to clean up!

I had wild caught cod on hand but this would be delicious with many non oily fish like mahi mahi, bass, sole, halibut or haddock. I had miso paste in the fridge so I used some of that along with lemon juice and olive oil, but some ginger dressing or even some Italian dressing would work great also.

Ingredients:

Two 4-6 ounce cod filets

2 Tbsp. each miso paste, olive oil and lemon juice

4 slices of lemon, seeds removed

20-30 raw baby asparagus spears

Salt and pepper

Uncooked Fish Packet

Directions:

Turn your gas grill to medium flame (or turn the oven on to 375 degrees).

Cut two large pieces of aluminum foil and lay them on a work surface. Lightly coat each foil piece with cooking spray.

Place a cod filet and 10-15 asparagus spears in the center of each of the foil pieces. Spoon the miso paste over the fish then drizzle the fish and asparagus with olive oil then lemon juice. Season with a big pinch of salt and pepper. Place two slices of lemon over each fish filet then wrap the foil tightly over the fish and asparagus to create an air tight packet.

Place the foil packets on the grill, close the grill lid and cook for 15 minutes. Carefully remove the packets from the grill using a large spatula and equally carefully unwrap the foil packets.

Dish can be served right in the foil packets or transferred to a plate for a low carb meal. We served ours with basmati rice.

Makes two servings.

Filed Under: American, Entrees, Fish, French Tagged With: , , , ,
3 September 2019 Grilled Paella

Grilled Paella

September 3, 2019 By

Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

With Lobster Tail Added

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

  • A handful of wood chips (Hickory is a good option), soaked in water for an hour
  • ¼  cup olive oil
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
  • 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
  • 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
  • ½ tsp. saffron
  • ½ tsp. each salt and pepper
  • 1 cup clam juice
  • 1 ½ cups seafood broth (could use chicken broth)
  • ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
  • ½ cup chopped tomatoes
  • 1 pound large shrimp, peeled, deveined, tails removed
  • Dozen mussels or littleneck clams, cleaned
  • ½ lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
Andouille Paella
Paella Rice and Onion

Directions:

  1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
  2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
  3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
  4. Add the garlic to the onions and cook for a minute.
  5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
  6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
  7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
  8. Add the shrimp, cover the grill and cook for 3 minutes.
  9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
  10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.

Filed Under: Chicken, Entrees, Fish, Seafood, Spanish Tagged With: , , , ,
4 October 2018 Quick and Easy Fish Stew

Quick and Easy Fish Stew

October 4, 2018 By

Cod StewThis is a 20-minute fish stew that simmers in a fragrant, rich and addictive coconut milk broth. This recipe comes together fast and I cook it in my large cast iron pan and serve it directly in the pan with perfectly-cook Jasmine rice. Very comforting dish!

Ingredients

  • 2 Tbsp. olive oil
  • ½ large onion, diced (I used a Spanish onion)
  • 2 cloves garlic, minced
  • ½ tsp. minced ginger root
  • 15-ounce can diced tomato
  • ½ cup coconut milk
  • ½ cup light sur cream
  • 2 Tbsp. tomato paste
  • 2 medium red bell pepper, sliced
  • 1 ½ pounds wild-caught cod (or other white flesh fish – striped bass, mahi mahi and haddock are good substitutes), cut into eight portions
  • ½ tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • 2 Tbsp. fresh cilantro, chopped

Directions

  1. Warm the oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until fragrant, about 3 minutes.
  2. Add the diced tomato, coconut milk, sour cream and tomato paste and stir well to create a homogenous broth. Cook for 3 minutes, stirring occasionally.
  3. Add the peppers and the cod pieces. Season with salt, pepper and red pepper flakes. Cover the pan and simmer for 10-12 minutes, turning the fish carefully halfway through the cooking process. Turn off the heat and sprinkle the dish with cilantro. Serve with Jasmine rice.

Serves 4.

 

Inspired by this recipe.Cod Stew

Filed Under: Asian, Entrees, Fish, Thai Tagged With: , , , , ,
6 April 2018 Seared Salmon & Lemon Labneh

Seared Salmon & Lemon Labneh

April 6, 2018 By

Seared Salmon & Lemon LabnehWe received this fabulous salmon and simple recipe in our Blue Apron kit this week and it was one of my favorite dishes from the meal program thus far. I loved all the bold flavors and the various texture. I don’t zest my lemon and instead finely chop the rinds it for bigger lemon flavors to match against the salmon.

I’ve written about freekeh before, it’s an ancient grain popular in the Middle East and the Mediterranean that I use in place of rice in hot dishes and salads.

The rich seared salmon paired with the chewy freekeh and dates then topped with creamy, lemony labneh is a sure winner that’ll become a staple dish at our home.

Ingredients:

  • 1 10-ounce skin-on salmon fillet
  • ½ cup cracked freekeh
  • 2 cloves garlic
  • 1 zucchini
  • 4 dried medjool dates
  • ¼ cup labneh cheese
  • 1 pink lemon (or regular lemon if you can’t find pink)

Freekeh Directions:

  1. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Food Prep Directions:

  1. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  2. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch thick pieces.
  3. Peel and roughly chop the garlic.
  4. Pit and roughly chop the dates.

Lemon Labneh Directions:

  1. While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Fish Directions:

  1. Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides.
  2. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through.
  3. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Zucchini Directions:

  1. To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened.
  2. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Serving Directions:

  1. To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.
  2. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh.

Serves 2.

Filed Under: American, Entrees, Fish, Greek Tagged With: , , , ,
17 September 2017 Salmon with Maple Glaze

Salmon with Maple Glaze

September 17, 2017 By

I’m Canadian – you know I have to put maple syrup on things! This is a VERY simple and delicious recipe for salmon, which can be a boring fish. Serve this with green beans or asparagus and you’re in business on busy weeknights.

Don’t have a grill? Live in the frozen tundra and don’t want to go outside? Sear the salmon skin side down in an oven-proof skillet over medium-high heat then finish in the oven at 375 degrees for 15 minutes.

  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. butter
  • 1/4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped ginger
  • Vegetable oil
  • Salt and pepper
  • 2 salmon fillets, 6 ounces each

Directions:

  1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
  2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Filed Under: American, Canadian, Entrees, Fish, Maple Syrup Tagged With: , ,
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