Friday, September 4, 2015

Broiled Sablefish

The SirenSeaSA variety fillet was sablefish this week. I was first thinking to use a recipe from the last time we received this wonderful fish but then decided to look for something a bit different. I found a few good recipes in my copy of Jay Harlow's West Coast Seafood and opted for the first one which was to simply broil it.
Although Jay's recipe was to just broil it without seasoning I couldn't resist placing the fillet on top of thinly sliced lemon and a drizzling of high-quality olive oil. It made for a fantastic meal.
The recipe is below but other than the pre-salting, I basically just laid it out already above.

1 tablespoon kosher salt
3/4 pound sablefish fillet with skin on
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil

30 minutes before cooking, lay the fillet out on a plate and apply the salt to both sides. Let it rest for no longer than 15 minutes, then rinse thoroughly and pat dry with paper towel. Allow the fillet to air dry for another 15 minutes. Meanwhile preheat a broiler.
Line a flat pan with aluminum foil to broil the fish. Drizzle the oil where the fish will lie, then place the lemon slices on the oil. Place the fillet on the lemon and put under the broiler skin-side down. 
Cook until the fish starts to flake, about 8-10 minutes.
Remove the pan from the broiler. Plate the fillet on a separate serving plate then cover with lemon slices and drippings from the pan. Serve.

Tuesday, September 1, 2015

Fagioli con Tonno (White beans with tuna)

This is an adaptation of a recipe in Paula Wolfert's Mediterranean Cooking which I'm revisiting this month while I search out the best recipes with dried beans, legumes, and pulses. A link to the method I used to prepare the dried cannellinis I used is included. If you don't have time to soak and prepare the beans, you can substitute a can of cannellinis and adjust the amounts of the other ingredients to adapt proportions.

2 cups dried cannellini beans, soaked and cooked
2 chopped green onions
1/3 cup extra-virgin olive oil
juice of 1 large lemon
fresh-cracked black pepper
1 7-ounce can tuna, packed in oil
1 tablespoon fresh flat-leaf parsley, chopped
pinch of Greek/Italian oregano, fresh or dried

Combine the beans, green onions, oil, and lemon juice in a large bowl, seasoned with salt and pepper.
Break the tuna into small pieces and stir gently into the beans. Top with the chopped herbs and serve at room temperature.

Cooked Cannellini Beans

You can easily purchase cooked dried beans in a can but I much prefer to soak and cook my own when time permits. You could also just cook soaked beans in water to reconstitute them but cooking them with a few stock ingredients will yield a much tastier result along with some kickass broth that can usually be incorporated into whatever recipe you're using the beans for. This is a preparation I've been using for cannellinis.

Note that you can soak a sizable amount of beans overnight and freeze whatever you don't use the next day for later. Just make sure to label the bag that they have only been soaked, not cooked.

2 cups dried cannellini beans soaked overnight in 4 or more cups water
8 cups cold water
1 onion, quartered
2 garlic cloves, peeled and crushed
several fresh sage leaves
several branches flat-leaf parsley
2 bay leaves
several whole black peppercorns

Drain the soaked beans and discard the soaking water.
Put beans into a large saucepan and cover with the fresh cold water. Add the onion, garlic, herbs, and peppercorns and bring to a boil. (Do not add any salt until the beans have been cooked.) Once the water starts to boil, a foam will start to build on the surface. Lower the heat to bring the water to a simmer and carefully skim the foam off as it forms. The foam should take about 4 minutes or so to dissipate.
Let the beans cook for at least 30 minutes or until the beans are tender but still hold a firm shape. If they are not tender, let them continue to cook until they are. The fresher the beans, the sooner they will be done. If you overcook them, they will not hold up.
Remove the pan from heat and drain the beans into a colander that has been placed in a bowl to catch the delicious broth. Let the beans cool before either serving with a dressing or using for another recipe. Save the broth to use or freeze for later.