Category Archives: Fish

Mustard & Herb Crusted Salmon

If there is one thing on a menu that will lock down The Chef’s order, it’s crusting something. With nuts or herbs specifically, but honestly, I think you could crust something with Captain Crunch and that would get him to bite… OK, that’s probably something that would pull at my redneck heartstrings more than his, but I think we can all agree that crusting is pretty yummy.

Another that makes this a Chef Favorite is the use of fresh herbs. I think he is second only to Jamie Oliver in his love of all things herby, so using three in one recipe is a definite win.

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Incidentally, if you’ve never watched Jamie’s show on the Cooking Channel, you should check it out. He’s always Macgyver-cooking somewhere insane – like he’s annihilating a head of garlic with a rock on a beach while cooking fish he caught with his bare hands – and it still comes out looking delicious. He’s also rustically adorable, so look into it.

The Chef likes to top this with Lemon Buerre Blanc. To make that, follow this Buerre Blanc recipe and add some lemon juice and zest. Or top with Tanya’s Preserved Lemons and serve up with a side like Red Potatoes with Arugula.

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4 salmon fillets*
1/2 cup olive oil
1/2 cup of flour
1/2 cup dry mustard
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
salt and pepper to taste

  1. Coat fillets with salt, pepper, and herbs.
  2. Add remaining ingredients to a dish and turn fillets in the mixture to coat both sides.
  3. Heat oil in a large nonstick saute pan and saute fillets on both sides, cooking until they are golden brown.

Jamie would pronounce this “fill-its.” You see what I mean? Adorable.

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Filed under Fish, Main Course, Seafood

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings

Miso Sake Cod / Miso Butter

This is a super simple, standard, and healthy fish dish.  You can serve it with any favorite side.  I love miso, and with all the different varieties widely available these days, you can pretty much use it with all recipes.  I would suggest dark miso for meats and light miso for seafood. One amazing idea from the amazing chef David Chang that I plan on using extensively, MISO BUTTER (Ming Tsai also is a miso butter fan)!  All you have to do is combine white miso with room temp butter.  Slab this on corn, potatoes, steak, pasta, asparagus, bok choy, legumes; the options are endless and delicious.   Fun fact about miso, like sushi, it originated in China but is more associated with Japanese cuisine as they are the ones that refined the process of making and incorporating it in their cuisines.  In the 7th century miso became a necessary part of the samurai diet. -ts

2 skinless cod fillets (6 ounces each)
1/4 cup sake
1/4 cup white miso paste
Less then 1/4 cup sugar
Grapeseed oil

  1. In a small saucepan, combine sake, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely. 
  2. Coat pyrex with grapeseed oil (any oil will do); add fish, and coat with sauce (you will not need all the sauce as that is enough to coat 4 filets).  Let them marinade for about an hour.
  3. Heat broiler.  Broil until fillets are browned on top and opaque in the center, 10 to 12 minutes.  Remove from oven; serve immediately.

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Filed under Asian food, Fish, Main Course, Marinades

BB’s Blackening Cajun Rub

We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.

Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.

6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano

  1. Combine all ingredients thoroughly.
    Makes about one cup.

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Filed under Cajun food, Chicken, Fish, Game, Marinades, Rubs, Southern food

Fish Tacos

If you’re in the Mexican mood but don’t want to go super heavy, these are the perfect solution. Start with a little Grade-A Guac, top these suckers with some Mexican Crema and accompany them with Southwestern Slaw and Freshritas. You’ve got yourself a fiesta.

2 lbs of mahi mahi, ( you can also use snapper or grouper)
1/2 cup of veg oil
2 tbsp fresh lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
pinch of salt
flour tortillas
Valentina hot sauce (not-too-hot Mexican hot sauce)

  1. Preheat grill to medium high heat.
  2. Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
  3. Grill fish about 3 minutes on each side.
  4. Once fish are cooked through, grill the tortillas about 15 seconds on each  side to achieve light grill marks.

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Filed under Fish, Main Course, Marinades, Mexican food

Halibut in Green Tea Ginger Broth

Ok RipleyPickles’ posts this week are seriously drool worthy and put mine to shame.   However, I am still on the healthy train, so in case anyone else out there is too here is a new one.   Chef John and I made this last night using a recipe from dear Martha with a few tweaks.  It turned out very good.  Serve with a side of quinoa to really up the health factor. -ts

2 halibut fillets, (6 ounces each)
Coarse salt and ground pepper
1/2 cup quinoa
1 ½  tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1-2 cloves garlic minced
Dashes of cayenne pepper
2 baby bok choy, cleaned and thinly sliced lengthwise
1/2 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal

  1. Preheat oven to 400 degrees. Season halibut with salt and pepper.
  2. In a medium saucepan, bring 1 cup salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
  3. In a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove filets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
  4. To pan, add ginger, garlic, cayenne,  bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 2- 3 minutes or until the shiitakes begin to soften. Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan. Place some broth and vegetables in each of four shallow bowls. Top with fish fillet .
  5. Season quinoa with salt and serve on the side or in same bowl.

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Filed under Asian food, Fish, Main Course