Tag Archives: tomatoes

let’s go fishing: 3 fish recipes

13 Sep

The older I get, the more nostalgic I tend to be about days gone by. Especially when it comes to TV.

I’m finding myself a little misty-eyed as I watch this old episode of Fishing Tales with Mike Sakamoto, a super local Hawaiian fishing show and favorite of my grandpa’s in the ’80s. Grandpa would whistle happily along to the “Let’s Go Fishing” theme song as he was in the kitchen cooking dinner–at times preparing fish that he had caught himself fishing that day.

I don’t pretend to be as talented of a fish cook as my grandpa, but I do like to experiment with a “fresh catch” from the Berkeley Bowl now and then. Here are three of my latest endeavors: 1) Classic Misoyaki Butterfish, 2) Baked Sockeye Salmon with Capers, 3) Lazy Ono (wahoo) with Scorched Tomatoes.

1. Misoyaki Butterfish is a no-brainer. You’ll see this served at many restaurants these days as Miso Black Cod. I can’t say I really care which fish it is, I just love any fatty oily white fish marinated overnight in miso, sake and sugar, broiled until lusciously caramelized. Your chopsticks will slide elegantly between each flaky layer of fish, right into your mouth. The secret is to wipe off all of the marinate before you cook it, otherwise caramelization will not occur!

2. I found this recipe for Baked Sockeye Salmon with Capers on Epicurious–it was all an elaborate excuse to utilize my new iPad in the kitchen. I had purchased two lovely vibrant pink filets of wild sockeye salmon from Berkeley Bowl and dug through my pantry to cobble together a recipe. While not the most gourmet recipe, you can’t really mess up impeccably fresh salmon with a bit of garlic, evoo, and capers.

3. I was tired and hungry after work one evening, when I happened upon Trader Joe’s frozen Hawaiian Ono (wahoo) steaks. I improvised a quick pan sear, then scorched some grape tomatoes in the crusty pan. I buttered up the pan juices and poured the lot of buttery brine over my pasta. Happiness!

1. misoyaki butterfish
japanese comfort food at its best

* 1-2 lbs filets of butterfish (makes enough marinade for 2 lbs, but I made just 1 lb for 2 people and really slathered it on)
* 3/4 cup white shiro miso
* 2 T red miso (optional or use more white)
* 1/2 cup sugar
* 1/4 cup sake
* 1/4 cup mirin
* 1 tsp soy sauce

Combine miring, sake, and sugar in a small pot. Bring to a simmer stirring constantly until sugar is dissolved. Simmer for 2-3 minutes, until all the alcohol burns off. Remove from heat, and add soy sauce to stop boiling. Slowly add the miso and mix until sauce is creamy. Do not ever boil miso. Once the sauce is cool, coat all sides of your fish and place into a glass baking dish or ziploc bag. Marinate for at least 24 hours for thin filets, or 2-3 days for thicker black cod steaks.

Preheat oven to 450-degrees. Wipe the marinate completely off of the fish (this is important to achieve caramelization, and bake 5-8 minutes. When fish seems almost cooked, broil for an additional 2-3 minutes until well caramelized. Serves 2-4.

2. baked sockeye salmon with capers
salty, briny, garlicy
* 2 lbs wild sockeye salmon filets
* 3 tablespoons extra virgin olive oil
* 2 tablespoons capers
* 4 garlic cloves, thinly sliced
* salt and pepper

Preheat oven to 375°.

Wash the fish in cold water and pat dry with paper towels. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down. Distribute the capers and garlic slices between the filets. Sprinkle with a liberal quantity of salt and black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it stand for a few minutes before serving. Serves 4.

3. lazy ono with scorched tomatoes
simple evening din din from trader joes into your belly

* 1 or 2 ono (wahoo) steaks about 1/2 inch thick
* large handful of grape tomatoes
* olive oil
* knob of butter
* salt and pepper
* cooked pasta

Drizzle olive oil all over the ono steak, then sprinkle on salt and fresh cracked pepper on both sides.

Preheat a pan on med-high and cook the steaks 4 to 5 minutes each side. Ono is a quick cooking fish, so be sure not to over cook it! Once the ono is cooked, remove and plate it with the cooked pasta.

Add grape tomatoes to the pan you cooked the fish in, and roll the tomatoes around until they’re scorched on all sides. I like to squish a few of them to create a juice that deglazes the fish crusties in the pan–rub the brown fond with a spatula until mixed with the tomato juices. When the tomatoes are soft, add a knob of butter. Once melted, pour everything over your fish and pasta. Serves 1.

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lazy pasta with onion, bacon and goat cheese

24 Jan

It was my turn to cook dinner for the weekly girls’ Bachelor viewing party at C’s place. All I had in the fridge was a handful of vegetables, goat cheese, plus a few strips of really amazing brown sugar apple wood bacon from the Fatted Calf.

Like the lazy cook I am, I typed in “bacon goat cheese pasta recipe” into Google and voila! Martha Stewart to the rescue. I modified the recipe to make use of some brussel sprouts and tomatoes, but otherwise stuck to Martha’s instructions.

It looked a bit of a mess, but the flavor combination was surprisingly delicious — so much so that I just had to take a photo (the day after, hence the wilted mess). You could mix this up with other vegetables like zucchini or mushrooms — the bacon, goat cheese and onions are the bare essentials. Possibly the best lazy recipe I’ve ever made!

pasta with onion, bacon, and goat cheese
a lazy clean-out-the-fridge kinda dish

* 1 pound campanelle (I used rigatoni)
* 6 slices bacon, sliced crosswise 1-inch thick
* 10 brussel sprouts, leaves peeled apart
* 1 small tomato, diced
* 4 medium red onions, thinly sliced
* 2 garlic cloves, chopped
* 1 tablespoon fresh thyme leaves, plus more for serving
* Coarse salt and ground pepper
* 4 ounces soft goat cheese

Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.

Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.

Reserve half of the bacon fat to use later. Add brussel sprout leaves and tomatoes to remaining fat in skillet. Saute 5 minutes to soften. Remove from pan.

Pour reserved fat into skillet and add onions, garlic, and thyme; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.

Crumble goat cheese over pasta; add onion mixture, zucchini and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme. Serves 6.