Here Fishy, Fishy …

Tuna sashimi is one of my favorite dishes. Luckily, a fisherman gave me bigeye tuna caught just three hours before it reached my kitchen. What a feast!

Buy sushi-grade tuna from a reputable fishmonger if you don’t have a fisherman friend. It is imperative to store raw tuna—all fresh fish, actually—on ice in the coldest section of the refrigerator. About 30 minutes before slicing, place the tuna in the freezer to firm up.

Founder is the perfect fish to serve Creole style. Add a tossed green salad, hot crusty bread and serve ice cream with fresh peaches for dessert.

Bon appétit!

Bigeye Tuna Sashimi(Serves 6, as an appetizer)1 pound sashimi-quality bigeye or yellowfin tuna, very cold

Variation 1:

2 teaspoons fine-quality extra-virgin olive oil, or grapeseed oil

4 teaspoons shiro dashi, or fine-quality Japanese soy sauce

2 teaspoons white sesame seeds

1/2 teaspoon chives, thinly sliced

Few stalks of chives, for garnish

Variation 2:

1 cup pickled ginger, well drained

2 teaspoons wasabi

1/2 cup fine-quality Japanese soy sauce

Plain rice crackersTo prepare:Remove fish from the refrigerator.

Slice the tuna against the grain using a very sharp knife with a thin blade.

Divide the slices of fish evenly among cold plates.

For the first version, drizzle each serving with approximately 1/4 teaspoon of oil and soy sauce, to taste.

Sprinkle with sesame seeds and a pinch of snipped chives.

Serve at once.

For the second version, arrange slices of fish on a cold platter.

Surround platter with ginger, wasabi and soy sauce.

Give each person a small ramekin for mixing wasabi into soy sauce, a cold plate and a set of chopsticks.

Serve at once.Fillet Of Flounder With Creole Sauce(Serves 6)For the Creole sauce:

Peanut oil, or canola oil, for sautéing

1 large onion, halved and sliced

5 large cloves garlic, minced

3 green bell peppers, stemmed, seeded and ribs removed, cut into thick slices

4 large tomatoes, peeled, seeded and chopped

1 teaspoon Worcestershire sauce, to taste

1 tablespoon fresh thyme leaves

1 teaspoon fresh rosemary, finely chopped

1/2 teaspoon dried oregano

1 teaspoon Tony Chachere’s Creole seasoning

Freshly ground black pepper, to taste

1 teaspoon smoked paprika

1 bay leaf

Tabasco sauce, or red pepper flakes, to taste

For the fish:

6 medium flounder fillets, rinsed and patted dry

Sea salt, freshly ground black pepper and smoked paprika, to taste

1/3 cup Wondra flour

Canola oil for sautéing

For the rice:

2 teaspoons olive oil

1 teaspoon unsalted butter

1 medium onion, chopped

1 teaspoon fresh thyme

Salt and pepper, to taste

2 cups basmati rice

4 cups good-quality chicken stock, simmering

Fresh thyme sprigs, for garnish

Red pepper flakes, for seasoning and garnishTo prepare the Creole sauce:Coat the bottom of a large, non-reactive skillet with oil.

Place over moderate heat.

Heat until simmering.

Sauté onion and bell pepper with a pinch of salt, stirring until the onion is translucent.

Add garlic.

Sauté, until fragrant, about 2 minutes.

Add tomatoes, Worcestershire sauce, thyme, rosemary, oregano, Creole seasoning, pepper, paprika and bay leaf.

Bring to a simmer.

Cook uncovered, stirring occasionally for 30 minutes.

Taste and add Tabasco a drop at a time.

Adjust the seasonings, to taste.

Remove bay leaf.To prepare the rice:Preheat the oven to 375ºF.

Add oil and butter to a heavy casserole dish over moderate heat.

Add onion.

Sauté, until soft and translucent, about 4 minutes.

Add rice and seasonings.

Add hot stock all at once, when the rice glistens.

Stir well.

Bring to a boil.

Cover and bake, until all the water is absorbed, about 25 minutes.

Remove from oven.

Place a paper towel under the lid to absorb moisture until serving time.To prepare the fish:Remove spiny column down the center of each fillet.

Rinse under cold water.

Drain and pat fish dry with paper towels.

Mix flour, salt, pepper and smoked paprika together in a shallow dish or plate.

Lightly dust each fillet with seasoned flour.

Coat the bottom of a skillet with oil.

Place over moderate heat.

Sauté flounder, until light brown on both sides and the fish flakes to the point of a knife. Cooking time will depend on the thickness of the fish.

Bring the Creole sauce to a simmer while the fish is cooking.

Mound a spoonful of rice in the center of each individual soup or pasta bowl.

Place fish on the rice.

Ladle Creole sauce over the fish.

Garnish with a sprig of thyme.

Pass red pepper flakes at the table.