1 1/2 to 2 pounds striped bass or mahi mahi fillets (or other firm fish)
Salt and freshly ground pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain
2 garlic cloves, minced, or 1 bulb green garlic, minced
Salt to taste
2 medium fennel bulbs, quartered, cored and thinly sliced
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1. Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
2. In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
3. Lay the fish over the fennel mixture. (Note: If the pan isn’t big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.
Yield: Serves 4
Advance preparation: You can make the sauce through Step 2 up to a day ahead and refrigerate. Bring back to a simmer, adding a little water if necessary if the mixture seems dry.
Nutritional information per serving: 320 calories; 11 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 74 milligrams cholesterol; 21 grams carbohydrates; 6 gram dietary fiber; 350 milligrams sodium (does not include salt to taste); 36 grams protein
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.
1. Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
2. As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
bulbs fresh fennel, green stalks and leafy fronds intact
tablespoons olive oil
teaspoon crushed red pepper
Salt and black pepper, to taste
tablespoons white wine vinegar
cups chicken or vegetable stock
pounds skinless, boneless salmon, cut into 6 pieces
Sea salt (for sprinkling)
tablespoons choppedfennel fronds
1. Quarter the cabbage through the core and remove the core from each piece. With a large knife, thinly slice the quarters.
2. Separate the fennel stalks from the bulbs. Reserve the green fronds. Trim the root ends of the bulbs and with a vegetable peeler, peel off any tough outer fibers. Quarter the bulbs, core each piece, and slice them thinly.
3. In a 12-inch skillet with a heatproof handle over medium heat, heat 3 tablespoons of the olive oil. Add the cabbage, fennel, red pepper, salt, and black pepper. Cook, stirring, for 5 minutes or until the cabbage begins to wilt.
4. Add the vinegar and stock. Bring to a boil, lower the heat, and cover the pan. Simmer for 25 minutes, stirring occasionally, or until the vegetables are tender. Reserve 3 cups of the cabbage mixture for the soba noodles.
5. Set the oven at 400 degrees.
6. Brush the salmon with the remaining 1 tablespoon olive oil and pepper. Place the fish, skinned side up, on the cabbage mixture. Transfer to the oven. Roast the fish for 15 minutes or until the salmon is tender when flaked with the tip of a knife. Reserve 2 pieces of salmon for the soba noodles. Sprinkle the salmon with sea salt and fennel fronds and serve with the cabbage. Lisa Zwirn
piece (2 inches) fresh ginger, smashed and finely chopped
cloves garlic, finely chopped
scallions, finely chopped
cups chicken stock
tablespoon soy sauce, or moreto taste
bunch fresh watercress, stemmed, leafy ends cut in half
Salt and pepper, to taste
tablespoons cornstarch mixed with ¼ cup cold water
Grated rind of ½ lemon (forgarnish)
1. In a bowl combine the shrimp and rice wine or white wine; set aside for 15 minutes.
2. In a wok or deep saucepan over medium heat, heat the oil for 30 seconds. Add the ginger, garlic, scallions, and shrimp. Cook, stirring constantly, for 2 minutes or until the shrimp start to turn pink (they will not be cooked through). Remove the mixture from the pan.
3. Pour in the chicken stock and soy sauce. Bring to a boil. Add the watercress, salt, and pepper. Return the shrimp and seasonings to the pan.
4. Reduce the heat to medium-low. With a spoon, stir the cornstarch and water mixture. Pour it into the hot soup in a circular motion. Increase the heat to medium and cook, stirring constantly, until the soup thickens. Taste for seasoning; add more salt, pepper, or soy sauce, if you like. Ladle into 4 bowls; sprinkle with lemon rind. Adapted from Chie Ehara
1. In a bowl, whisk the orange and lemon juices, salt, and pepper. Gradually whisk in the olive oil, then the onion.
2. Taste for seasoning and add more salt and pepper, if you like.
tablespoons sesame seeds
pounds boneless salmon, cut into 4 pieces
Salt and pepper, to taste
tablespoons olive oil
ounces baby spinach, stemmed
avocado, pitted, skinned, thinly sliced, and sprinkled with juice of ½ orange
1. In a large dry skillet over high heat, toast the sesame seeds, shaking the pan often, for 2 minutes or until they are golden. Remove from pan; set aside.
2. Sprinkle the salmon with salt and pepper. In the skillet over high heat, heat the olive oil. Add the salmon, skin side down, and cook for 4 minutes. Turn and cook the other side for 4 minutes more or until the salmon is just cooked through. Remove the pan from the heat.
3. In a bowl, toss the spinach with the vinaigrette dressing. Divide among 4 plates.
4. With a wide metal spatula, remove the salmon from the pan, leaving the skin behind. Set a piece of salmon on each plate. Garnish with avocado and sprinkle with sesame seeds. Sydney Oland
1 tin sardines packed in olive oil (about 4 ¼ oz.)
extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 teaspoon red chile flakes, or more to taste
1 cup canned peeled tomatoes with their juice, gently crushed
2 ounces white (dry) vermouth
1 medium lemon, juice and zest
1/3 cup toasted bread crumbs
3/4 pounds dry linguine
Bring a very large pot of heavily salted water to a boil.
Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant.
Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly.
Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary.
Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You’ll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you’ve added them.)
Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.
2medium leeks, washed and thinly sliced (the white and light green parts only)
1/3cup white wine
1/4cup freshly grated Parmesan
1/2pound sea scallops, with the muscle removed
1tablespoon olive oil
Salt and fresh ground pepper
1teaspoon lemon zest
1tablespoon chopped flat leaf parsley
Heat the butter in a large frying pan over medium until foaming. Add the leeks and stir to coat. Sprinkle with a little dash of salt, then turn the heat to very low and cook for 20 minutes, stirring occasionally, until theyre all wonderfully brown and caramelized. If needed, add a little water at any point if they are looking too dry.
In the meantime, bring a large pot of salted water to a rolling boil. Add in your pasta and cook until al dente. Reserve a bit of the cooking liquid, then drain your pasta.
Add the leeks and grated parmesan to the pasta. Then, pour your wine into the pan that you cooked the leeks in, turn up the heat to medium-high, and cook for a couple of minutes, scraping the browned bits from the bottom of the pan into the liquid. Pour this over the pasta and leeks and toss everything together, adding a little pasta water to moisten, as needed. Cover lightly and set aside as you prepare the scallops.
Pat the scallops dry and sprinkle them with salt and fresh ground pepper. Heat the oil in a sauté pan over medium-high heat. Add the scallops and sear on each side until they are brown and crisped on the outside and just opaque in the middle — this only takes 2 minutes or so per side.
Divide the pasta with leeks between two plates, then perch half of the scallops on top of each. Sprinkle the lemon zest and some freshly ground pepper over each dish. Finally garnish with the parsley and cheese, and serve. And don’t forget to serve the rest of the bottle of white wine.
Lightly salt the trout and let sit until they reach room temperature. Dry them off with a paper towel.
Turn on the gas grill to preheat. Lightly salt and pepper the trout. Squeeze some lemon juice on top of them and drizzle a little olive oil on top. Lightly spread with you finger to ensure even coverage. Lightly oil the grill with a paper towel. (if you don’t have a grill just broil the trout skin side down on high for about 8 minutes.
Place the trout face down over direct heat and grill for about 3 minutes. Carefully flip with a large spatula and grill for another 3 minutes. Remove from heat, top with the Lemon-Thyme Breadcrumbs (recipe below) and serve.
Lemon – Thyme Breadcrumbs
2slices of day old french bread
1tablespoon olive oil
1tablespoon unsalted butter
1/4teaspoon or more of minced fresh thyme leaves
lemon zest from 1 lemon
4-5Italian parsley leaves
salt and pepper
Dry out the bread slices in the oven on 250F. Process in a food processor until you have bread crumbs the size of panko breadcrumbs.
Heat the oil and butter over medium heat. Saute the bread crumbs until lightly toasted. Add the lemon zest and thyme and saute another minute. Salt and pepper to taste.
4scallions, white and light green parts only, finely chopped
1/4cup minced fresh ginger
1large egg, lightly beaten
1 1/2pound sushi-grade ahi tuna, chopped
Salt and freshly ground black pepper
1tablespoon grapeseed oil
1box broccoli or alfalfa sprouts
Wasabi Ginger Mayonnaise
2tablespoons prepared wasabi
6tablespoons finely chopped pickled ginger (the pink, sweet kind you get with sushi)
Combine the scallions, ginger, egg and tuna in a large bowl. Season with salt and pepper to taste. Form the mixture into 6 patties (they will be quite loose), set on a plate and cover with plastic wrap. Put the burgers in the fridge for at least 15 minutes to firm up a little.
Meanwhile, slice the cucumber into wide ribbons using a peeler and make the wasabi ginger mayonnaise: stir together the mayonnaise, wasabi and pickled ginger. Add a little water if needed to thin the mayo. Cover and set aside.
Set a large, nonstick pan over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the burgers to the pan in batches. Cook until golden brown on the bottom, about three minutes. Flip and cook for another few minutes, until just cooked through (you can stop the burgers at medium rare, but I like them closer to medium/medium-well). Keep in a warm place while you cook the rest of the burgers.
Toast the buns and serve the burgers on top, with a generous dollop of the wasabi mayonnaise, a handful of sprouts and a few ribbons of cucumber.