I love to serve fish for dinner, partly because it takes so little time to cook. You could call it “fine fast food.” Here are but a few of my favorite recipes. They can be scaled up or down in direct proportions.
Roasted Yukon gold potatoes pair well with Fillet Of Flounder With Sundried Tomatoes On A Bed of Spinach. Steamed broccoli and herbed couscous are the perfect side dishes to accompany the red snapper. Add haricot vert and brown or white rice to the fillet of sole, lemon and mushroom dish.
Bon appétit!
Fillet Of Flounder With Sundried Tomatoes On A Bed Of Spinach(Serves 4)For the spinach:
1 tablespoon olive oil
1 clove garlic, slivered
2 pounds fresh spinach, washed and tough stems removed
Sea salt and freshly ground black pepper, to taste
For the flounder:
4 5-ounce fillets of flounder, rinsed, trimmed and patted dry
Wondra flour, for dusting
Sea salt and freshly ground black pepper, to taste
Oil, for sautéing
8 scallions, trimmed and chopped
12 sundried tomatoes in olive oil, chopped
1/3 cup dry vermouth
Splash of water, if necessary
1 teaspoon unsalted butterTo prepare:Coat the bottom of a large, non-reactive skillet with oil.
Place over moderate heat.
Add garlic.
Sauté, stirring often, until golden brown, about 4 to 5 minutes.
Transfer garlic to a small dish.
Set aside.
Add spinach to the skillet all at once, with the drops of water still on the leaves.
Stir, until wilted, about 3 to 4 minutes.
Sprinkle with salt and pepper, to taste.
Transfer spinach to a platter, or warm bowl.
Set aside.
Add a bit more oil to the same skillet over moderate heat, if necessary, for cooking the fish.
Run your finger down the center, or spiny column, of each fillet.
Cut along the spine using a sharp knife.
Discard it, leaving 2 long, thin fillets per person.
Combine flour with salt and pepper, to taste, on a plate.
Dust the fish with flour.
Pat off the excess.
Sauté each piece of fish when the oil is hot, until light brown on the edges, about 3 minutes on the first side.
Flip.
Sauté the other side, about 1 to 2 minutes.
Carefully transfer each fillet to a warm side dish.
Lightly tent to keep warm while preparing the sauce.
Add scallions to the same skillet.
Sauté briefly.
Add sundried tomatoes.
Stir to mix well.
Add vermouth.
Bring to a boil.
Reduce heat.
Simmer, until the liquid is reduced by half.
Taste and adjust the seasonings.Add a splash of water if the mixture is too thick.
Swirl in butter just before serving.
To serve, make a bed of the spinach on each plate.
Arrange fish on the spinach.
Top with about 1 teaspoon of sauce on each fillet.
Serve at once.Fillet Of Sole With Lemon And Mushrooms(Serves 4)4 fillets of grey sole, rinsed and spiny column removed
Sea salt and freshly ground black pepper, to taste
1/4 teaspoon dried tarragon
Wondra flour, for dusting
Avocado oil, for sautéing
6 ounces mushrooms, washed, trimmed and sliced
1 lemon, one half juiced, other half thinly sliced, for garnish
1 teaspoon Dijon mustard
1/2 cup chicken stock
1 small clove garlic, minced
1 teaspoon fresh tarragon, choppedTo prepare:Rinse fish.
Run your finger down the center, or spiny column, of each fillet.
Cut along the spine with a sharp knife.
Discard it, leaving 2 long, thin fillets per person.
Coat the bottom of a skillet with oil.
Place over moderate-high heat.
Combine flour, salt, pepper and tarragon on a plate.
Dust the fish with flour.
Pat off the excess.
Sauté each fillet when the oil is hot, until light brown on the edges, about 2 minutes on the first side.
Flip.
Sauté the other side, about 2 minutes.
Carefully transfer fish to plate and keep warm.
Add mushrooms to the same skillet over high heat.
Sauté, adding a bit more oil if necessary, about 2 to 3 minutes, stirring constantly.
Season with salt and pepper.
Add lemon juice.
Cook about 3 minutes.
Add garlic.
Stir well.
Reduce heat.
Simmer, about 5 minutes undisturbed, until mushrooms are cooked.
Whisk mustard into chicken stock.
Pour into the pan.
Bring to a boil.
Cook, until partially reduced, about 5 minutes.
Add fresh tarragon.
Taste and adjust the seasonings.
Spoon mushrooms on each fillet.
Garnish with lemon slices.
Serve at once.Red Snapper Fillets With Red Pepper And Fresh Tomato Coulis(Serves 4)4 fillets of red snapper, with skin
Sea salt and freshly ground black pepper
1/4 cup finely ground corn meal
Dusting of smoked paprika
Oil, for sautéing
2 shallots, minced
1 medium red or orange bell pepper, seeded and finely chopped
2 medium fresh tomatoes, seeded and chopped
Sea salt and freshly ground black pepper, to taste
1/3 cup dry vermouth
Small handful of flat-leaf parsley, chopped
1 teaspoon unsalted butterTo prepare:Coat the bottom of a skillet with oil.
Place over moderate-high heat.
Rinse snapper fillets.
Pat dry with paper towels.
Season fish with salt and pepper.
Lightly dust with corn meal.
Sprinkle with paprika.
Shake off excess.
Place the fillets skin-side down in the hot skillet.
Sauté, until edges are brown and skin is crisp, about 3 to 4 minutes.
Flip.
Sauté flesh side, until light brown, about 1 minute.
Immediately transfer to a hot plate, skin-side up.
Place in warm oven.
Add shallots to the skillet with a bit more oil, if necessary.
Sauté, until aromatic.
Add bell pepper, tomatoes, salt and pepper.
Sauté about 2 to 3 minutes.
Add vermouth.
Bring to a boil.
Reduce the liquid by half.
Taste and adjust the seasonings.
Add parsley and swirl in butter.
Place a spoonful of coulis on warm dinner plate.
Place snapper fillet, skin-side up, on the sauce.
Sprinkle fish with pinch of chopped parsley.
Serve at once.
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