Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes. Step 3 Add the potatoes and cook over moderate heat until tender, about 20 minutes.
Season the fish with a little salt, pepper, saffron, paprika and white wine. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
Put the olive oil, the onions cut into round slices, the peeled garlic and the bay leaf in a saucepan and sauté until the onion start to turn slightly golden brown, stirring occasionally. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
While the potatoes simmer, cut the fish into 4 equal pieces, and season with salt and pepper. Add the fish to the pan, submerging the pieces in the liquid as good as possible.
Simmer gently for about 5 minutes or until the fish is cooked through. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil.
Chopped and sautéed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas.
Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days. Today we’re preparing a classic Cod Fish Stew, which is a warming meal for a chilly winter night, and we’ll be doing so with a little help from our new friends over at Site Salmon Shares.
Quality fresh fish can be shockingly hard to find in certain areas of country, and that’s sadly becoming increasingly true here on Long Island, as many of the local fisheries here have closed, including a number of the famous fish markets that once dotted the piers of ‘The Big Apple.’ As a result, Site Salmon Shares is an absolute godsend. They deliver wild caught fresh fish right to your door at sublimely reasonable prices.
Fisherman owned, in addition to working in partnership with local fishermen, Site Salmon Shares offers not only quality fresh fish, but also ethical business and catch practices, meaning this is delicious, wild caught fresh fish that you can feel good about eating. As a nice bonus, their monthly delivery plans make having fresh fish on hand as convenient as it can possibly be.
While I would definitely suggest making your own, store bought will do just fine for today’s recipe. Instead, opt for a reserved, low acidity, non-fruit forward white wine, with as little sweetness as possible.
A pungent brine odor, or a ‘salt water’ smell is perfectly acceptable. If the market passes the smell test, the next thing you want to look at are the eyes of the fish.
This indicates that the fish has been sitting out long enough to begin decaying, and that bacteria has begun to set in. If the fish is firm, and springs back to shape nicely, this indicates quality and freshness.
You want to make sure that the gills are clean, free of dark ‘gunk,’ and that they are a bright red. Butternut squash, carrots, bacon, and garlic, combined in a dense broth create a delicious soup that the whole family will love.
Honestly, there is just an ‘Old World Charm’ to this soup that made me fall in love with it from the first taste. Meatballs, noodles, spinach, a herded broth, and a chunk of crusty Italian bread, are a delightful combination like few others.
Garnish with a drizzle of olive oil, fresh parsley and a squeeze of lemon, if desired. Be sure to follow us on Instagram to stay up to date with all things Living the Gourmet, and for more great recipes, tips and tricks.
You'll love this easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives! Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend. Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner.
This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil. I use the more readily available red grouper, a white fish from the sea bass family.
Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass. Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth.
More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil. This trio is essential to creating the bright and bold Mediterranean flare to this recipe.
The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist. I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish.
Pat fish fillets dry and season on both sides with kosher salt. Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides.
Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork. TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper.
Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Scale1x2×3x 1 ½ lb grouper fillet (or a similar fish) kosher salt 1 tbsp dry oregano 1 to 1 ½ tsp ground cumin 1 tsp sweet paprika ½ tsp black pepper 4 large garlic cloves, minced Juice of 1 large lemon, more for later Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 6 to 8 oz cherry tomatoes, halved 6 to 8 pitted Kawabata olives, sliced Chopped fresh dill (about ¼ oz or so) Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides.
Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork. Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.
Add paprika and red pepper and stir for a few seconds. Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away. Dust fish lightly with flour and sauté for about 30 seconds on each side.
Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer. Sprinkle lightly with salt and arrange fish on top.
This simple stew, seasoned with tomato, garlic, onions, and Chile, represents a typical way of preparing fish throughout northern Peru. This version comes from two sources, Miriam Soles, the wife of a fisherman in the village of Huanchaquito, and the Islam sisters, the cooks at Restaurant El Carib in Hunchback.
Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine. Let grouper marinate at room temperature while you continue with the rest of the preparation. Top files evenly with remaining Chile and tomatoes and sprinkle with oregano.
Reduce heat to medium-low and simmer, covered, until grouper files are cooked through, about 15 minutes. Serve immediately with lime halves and boiled YMCA and sweet potato (if using).