<p>This one is easy and even the fish haters in my family love it!</p>
<p>[Johnny</a> Garlic’s Cedar Plank Salmon Recipe : Guy Fieri : Food Network](<a href=“http://www.foodnetwork.com/recipes/guy-fieri/johnny-garlics-cedar-plank-salmon-recipe/index.html]Johnny”>http://www.foodnetwork.com/recipes/guy-fieri/johnny-garlics-cedar-plank-salmon-recipe/index.html)</p>
<p>Lots of good recipes. I’m really fond of halibut and appreciate some new ideas for how to cook it.</p>
<p>Also like the fish-in-foil technique.</p>
<p>Does anyone have any good fish chowder recipes? I see people at my local fish market buying up all kinds of fish tails and heads and what not and I was told they are for fish chowder. This has me intrigued.</p>
<p>Here’s my seafood stew recipe. It’s adapted from Jacque Pepin’s Mediterranean Seafood Stew recipe in Julia and Jacques: Cooking at Home. Nothing is cast in stone. There are endless variations. More tomatoes, less tomatoes, more veggies, less veggies, different veggies, any combination of seafoods. I often make it with minced fresh clams (cheap and easy here in New England and bottled clam juice instead of the fish stock. Scallops are good. Chunks of haddock are good. Shrimp is good. Lobster is good. Whatever. It’s good no matter what. About a half pound of assorted seafood per person.</p>
<p>When I make a whole batch, I usually stop before adding the saffron and seafood and freeze half the recipe. Then, add the saffron and seafood right before serving:</p>
<pre><code> **Mediterranean Seafood Stew
</code></pre>
<p>Recipe By :Jacque Pepin
Serving Size : 6 Preparation Time :0:00</p>
<p>Amount Measure Ingredient – Preparation Method</p>
<hr>
<p>1 1/2 pounds fish filets – cut in 2" cubes
1 1/2 pounds clams – Littleneck or Mahogany
1/2 pound scallops – or shrimp or lobster
3 tablespoons olive oil
1 1/2 cups onions – chopped
5 scallions (large) – thinly sliced
1 tablespoon chopped garic – 2 or 3 cloves
2 cups tomatoes – cut in 1/2" pieces
1 cup white wine
4 cups fish stock
1 teaspoon thyme – fresh
1/2 teaspoon salt – or more if needed
1/2 teaspoon black pepper
1 teaspoon saffron threads
1 1/2 tablespoons tarragon leaves – fresh</p>
<p>Clean and prepare all seafood, cutting fish into 1 to 2 inch chunks.</p>
<p>Heat oil in saucepan and saute onions, scallions, and garlic til translucent (about 5 minutes).</p>
<p>Add tomatoes, wine, fish stock, and seasonings (except saffron). Bring to a boil, reduce heat and cook at a gentle boil (partially covered) for 15 minutes to reduce.</p>
<p>With soup at a boil, add the clams and saffron and cook for until clams open. Remove clams to a side plate as they open. </p>
<p>Add the remaining seafood and simmer until cooked through. </p>
<p>Stir in chpped tarragon, add the clams back in to heat, and serve.</p>
<p>Description:
“Jacques Pepin’s delicious stew”
Source:
“Julia and Jacques: Cooking at Home”
Yield:
“3 quarts”
- - - - - - - - - - - - - - - - - - - </p>
<p>NOTES : Can vary recipe using any combination of seafood including salmon, lobster, shrimp, etc. Additional vegetable variations can include carrots, celery, leeks, mushrooms, fennel greens, spinach, etc.</p>
<p>Use about 1 pound of fresh tomatoes or one large can Italian plum tomatoes.</p>
<p>If serving twice, hold out half the seafood and saffron. Add that the second day, just before serving.**</p>
<p>I made sea bass with soy, ginger and lemon pepper. It was amazingly easy and yummy. Also did a salmon with lemon pepper, dill and topped with greek tzaziki cukumber yogurt sauce/dip stuff (from costco!) Very yummy!!</p>
<p>Mmmm . . . thanks for the Mediterranean Fish Stew recipe, I-Dad. I worried once I posted that the responses would be cream-based chowders, which wasn’t what I was looking for. This looks terrific!</p>
<p>Sewhappy:</p>
<p>The stew is a great one for the freezer. Just pull a batch out, defrost in the microwave. Dump in saucepan, add the saffron, and seafood, and you’ve got dinner in about 10 minutes.</p>
<p>
</p>
<p>I’ve also got the world’s best clam chowder recipe – Paul Prudhomme’s New England Clam Chowder. It’s better than any I’ve ever eaten, anywhere. Alas, I can’t even look at the recipe or I’ll ruin my diet. It’s chockfull of bacon, butter, heavy cream, and thickened with grated potatoes. I can’t even imagine the calories per serving of all that goodness. Doesn’t freeze worth a darn, so it’s really ideal when you have a houseful and can serve it as a main course for dinner and then lunch for a lot of people the next day or two.</p>
<p>The Mediterranean Seafood Stew is low cal, low fat, and low carb.</p>
<p>I-dad, that recipe really looks great!</p>
<p>[Google</a> Image Result for <a href=“http://www.srkfishing.com/new_products/metal_ware/fish_griller.jpg[/url]”>http://www.srkfishing.com/new_products/metal_ware/fish_griller.jpg](<a href=“http://www.google.com/imgres?imgurl=http://www.srkfishing.com/new_products/metal_ware/fish_griller.jpg&imgrefurl=http://www.srkfishing.com/metal_accessories.html&h=378&w=326&sz=51&tbnid=ND4lyNgw_c41CM:&tbnh=90&tbnw=78&prev=/search%3Fq%3Dfish%2Bgriller%26tbm%3Disch%26tbo%3Du&zoom=1&q=fish+griller&usg=__PcFN1vZUrhi-pl6W-SP9VM9b0sA=&sa=X&ei=o6XqTYKAGtS5tgeDneWtAQ&ved=0CEwQ9QEwBA&dur=248]Google”>http://www.google.com/imgres?imgurl=http://www.srkfishing.com/new_products/metal_ware/fish_griller.jpg&imgrefurl=http://www.srkfishing.com/metal_accessories.html&h=378&w=326&sz=51&tbnid=ND4lyNgw_c41CM:&tbnh=90&tbnw=78&prev=/search%3Fq%3Dfish%2Bgriller%26tbm%3Disch%26tbo%3Du&zoom=1&q=fish+griller&usg=__PcFN1vZUrhi-pl6W-SP9VM9b0sA=&sa=X&ei=o6XqTYKAGtS5tgeDneWtAQ&ved=0CEwQ9QEwBA&dur=248)</a></p>
<p>I grill with a fish griller. i spray with PAM and slip in the fish. It keeps the fish intact, does not stick to the grill, and as I mentioned, when grilling salmon I leave on the skin, grill the first side first and not as long, then grill on the skin side down second and longer. Even if it browns a little, you just separate and peal it off at the end.</p>
<p>$10-12 at the grocery store.</p>
<p>Here are three of my favorites–</p>
<ol>
<li><p>Quick and easy [Spicy</a> Sauteed Fish with Olives and Cherry Tomatoes Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Spicy-Sauteed-Fish-with-Olives-and-Cherry-Tomatoes-106470]Spicy”>http://www.epicurious.com/recipes/food/views/Spicy-Sauteed-Fish-with-Olives-and-Cherry-Tomatoes-106470)</p></li>
<li><p>A little more involved [Grilled</a> Fish Tacos Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Grilled-Fish-Tacos-242128]Grilled”>http://www.epicurious.com/recipes/food/views/Grilled-Fish-Tacos-242128)</p></li>
<li><p>Not as much work as you might think, and make ahead [Salmon</a> and Leek Pie Recipe at Epicurious.com<a href=“This%20is%20nice%20for%20a%20dinner%20party.”>/url</a></p></li>
</ol>
<p>Also, a link for the Seafood Watch list–
[url=<a href=“http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx]Seafood”>http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx]Seafood</a> Watch Seafood Recommendations from the Monterey Bay Aquarium](<a href=“http://www.epicurious.com/recipes/food/views/Salmon-and-Leek-Pie-100934]Salmon”>http://www.epicurious.com/recipes/food/views/Salmon-and-Leek-Pie-100934)</p>
<p>Baked Firecracker Wahoo</p>
<p>1 lb Wahoo fillets, 2-4 fillets
2 Tbsp chopped green onions
2 Tbsp olive oil
2-3 garlic cloves, minced
1 Tbsp fresh ginger, peeled and minced
1/2 tsp sesame oil
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 Tbsp brown sugar
1/4 tsp kosher or sea salt
3/4 tsp crushed red pepper flakes</p>
<p>Place Wahoo fillets skin side down in a lightly oiled glass baking
dish big enough that they don’t overlap, cover dish with plastic wrap
or aluminum foil and refrigerate. Combine all other ingredients in a
glass bowl, mix thoroughly, let stand 15-20 minutes and mix once or
twice more before pouring over the Wahoo. Cover and marinate Wahoo
at least one hour in the refrigerator, preferably two.
Preheat oven to 375 F, uncover and bake Wahoo for about 20 minutes,
depending on the thickness of the fillets and preference for doneness.
Serve with a green vegetable and couscous.</p>
<p>This is a favorite recipe in our house! We use this maenad for Mahi, chicken breasts, pork chops and tenderloins. I usually do it in the grill, but have done it in the oven. I usually make this with roasted asparagus:</p>
<p>Asparagus, seasoned to taste with salt, pepper and garlic
Italian Bread Crumbs
Parmesan Cheese
EVOO</p>
<p>Drizzle a little olive oil in baking dish. Add asparagus and season with salt & pepper. Add minced garlic and drizzle with a little more olive oil. Toss to coat. Arrange in a single layer and sprinkle with bread crumbs and parmesan cheese. Roast at 400 to desired tenderness.</p>
<p>I’m acquainted with Prudhomme’s clam chowder. A friend has mastered that recipe and it is sublime. He serves it with homemade bread and artesian butter. And lots of wine. Mmmm.</p>
<p>Fishymom - what on Earth is a wahoo ? It sounds . . . Polynesian?</p>
<p>This one is an old Weight Watcher recipe that I still use. It’s easy and delicious. I will have to estimate the amounts as I make it ad lib now.</p>
<p>I large fish filet (anything is fine but I love it with Turbot)
Small bunch of scallions, chopped
1large tomato, chopped
1/4 (?) c dry bread crumbs
2-3 Tbsp lemon juice
2-3 Tbsp grated parmesan cheese
about 2 Tbsp lemon zest
salt and pepper to taste</p>
<p>Place fish in foil lined baking dish. Top with chopped vegetables. Top those with breadcrumbs, parmesan cheese, lemon juice and zest and salt and pepper. Close foil over fish and seal. Bake at 350 for about 1/2 hour (depending on the thickness of the fish).</p>
<p>First Mark Bittman has 12 suggestions for you: <a href=“http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html[/url]”>http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html</a> (The caramalized fish was particularly interesting and unusual)</p>
<p>But my new staple is one my sister-in-law threw together recently:</p>
<p>We’ll call it Yoshi’s Mediterranean Baked Fish</p>
<p>A big hunk of white fish (see Bittman on the subject) I think she might have used halibut, but I’ve done it with salmon and that is good too. Thicker pieces work best (close to one inch if possible)
olive oil
olives
tomatoes
garlic
basil (preferable fresh)
salt and pepper</p>
<p>Preheat oven to 450 degree. Oil a roasting pan with some olive oil. Put the fish in the pan. Skin side down if there is skin. Cover it with olives, chopped garlic, chopped tomatoes and basil. Plenty of each. I’d guess about 1/2 cup of olives, 2 large cloves of garlic, 1 large tomato and 1/4 cup of basil for about 4 servings of fish. But that’s just a guess. It’s really up to you.</p>
<p>Cook uncovered, for 15-20 minutes until the fish is done.</p>
<p>Another super simple recipe:</p>
<p>Take the leftover dipping sauce from Chinese fried dumplings and marinate your fish. Saute it and serve it with rice and a veg. Yum.</p>
<p>I make interesteddad’s fish stew, but with mussels instead of clams and shallots or onions instead of scallions and clam juice instead of fish stock and basil instead of tarragon and saffron. My favorite fish for it is monkfish because it doesn’t fall apart at all and if I am feeling flush I throw in a few scallops. I always put squid in because my family loves it and it costs nothing. Basically I get all the ingredients ready ahead of time and then toss them in with things that need little cooking like scallops at the end. If you haven’t got wine vermouth makes a good substitute.</p>
<p>White fish in foil packets with pesto, sliced zucchini, onion (if you like onion), tomatoes, a little white wine or low salt chicken broth – 400 degress for 7-10 minutes or do it on the grill. Brown rice and/or salad – so healthy.</p>
<p>
</p>
<p>We used to go to a great clam shack on Cape Cod that, sadly, changed hands a few years ago . The original owners made the most mouthwatering seafood chowder. They always used vermouth in it. We looked forward to it every summer. Group tears when the new owners took over and didn’t even have it on the menu.</p>
<p>Grilled Salmon ala Don (friend in Vancouver who first made this for me)</p>
<p>Preheat your grill until hot. </p>
<p>Use a knife to make slits about 2 inches apart in a salmon fillet at a 45° angle to the surface. Cut deeply but not thru the skin. In each slit put thinly sliced garlic, fresh basil leaves and dried tomatoes (the kind that are packed in oil).</p>
<p>Grill fish with grill top down until the fish is cooked thru. Slide fish off its skin, which will stick to the grill, onto a platter.</p>
<p>When I make this, I often substitute homemade pesto in place of garlic, basil and dried tomatoes.</p>
<p>I bake white fish in foil, topping it with sliced black olives, sliced scallions, diced tomatoes, chopped mild green chile, a squeeze of lime and drizzle of olive oil.</p>
<p>Also I grill or broil bluefish or mackerel sprinkled with smoked paprika and serve with a simple mustard sauce. (Which is so easy to make I’m almost ashamed to tell people. 1 part dijon mustard with 1 part half & half.)</p>
<p>Another favorite is tuna poke. Diced sushi grade raw tuna mixed with diced raw sweet (Vidalia) onion, marinated in soy sauce & sesame oil and sprinkled with sesame seeds right before serving.</p>
<p>Sew happy, Wahoo is in the same family as Tuna and Mackeral. It is a large fish found in tropical waters and very fast. The guys love to catch them because they are such a challenge. I personally prefer Mahi, but if they catch Wahoo, we eat Wahoo. It is a little fishier tasting than Mahi and needs a good marinade. The Firecracker Wahoo recipe is from the Florida Keys Recipes website. There are lots of good seafood recipes on that site. Just add dot com.</p>
<p>Fish is so much better caught and served that day. I think that is why so many folks don’t like fish. It is not fresh, they don’t have good recipes, and they are not comfortable cooking it. I am spoiled living in coastal Florida. </p>
<p>Now growing our own gardens, that is our challenge. Between the heat and the bugs here. I remember during my residency in Va growing vegetables. They day I picked a bell pepper off the plant and bit into it was the day I realized the taste of true fresh vegetables. Fish is much like that. Salmon and Tuna don’t have to be eaten the same day. But with many other fish, it needs to be cooked within 1-2 days to be appreciated. </p>
<p>And wahoo is a great fish around here also.</p>
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