Fish en Papillote

This could seriously be one of the fastest dinners to pull together. It doesn’t hurt either that it is healthy and delicious. The variations are endless, don’t hesitate to switch it up a bit and use what you have on hand.

I happen to have a brother-in-law that does a lot of fishing and recently shared some fresh halibut (lucky me), so that is what I used here. However, you can pretty much use any fish that you prefer…swordfish, cod, sole, salmon, they all work well with this preparation. I didn’t want to go to the market so, I just used what I had on hand. The ingredient list is for one parchment package, so just repeat the process for however many servings you are cooking.

INGREDIENTS
1 sheet of parchment, per filet
6-8 oz. filet, per person
kosher salt & fresh ground pepper
1-2 scallions, sliced
4-5 cherry tomatoes, halved
1 Tbs. capers
1-2 Tbs. white wine
1 Tbs. butter
3-4 sprigs of thyme, lemon thyme if you have it
2-3 lemon slices

DIRECTIONS
Preheat oven to 450º
For each filet, lay out one sheet of parchment paper (tin foil would also work) on a rimmed sheet pan. Place filet on one side of the parchment, then place the tomatoes around the filet, season with the salt and pepper. Next, add the sliced scallions, the capers, wine and top with the butter, the thyme sprigs and then top with the lemon slices.

halibut ready for sealing — …ready to wrap

Finally, fold over the parchment and seal the edges by rolling and crimping the edges. Do this for each portion and have no fear, there is no perfect way to do this. They may not look perfectly packaged (you will get better at it, the more you do it), however they will still taste incredible! You should be able to get two to three packages per sheet pan.

Lastly, just pop them in the oven and cook for 10-15 minutes, depending on the thickness of each filet. If you are doing several packages, you can increase the cooking time to 15-18 minutes. When done, remove each package to a dinner plate, cut open (careful, hot steam!), squeeze a bit of lemon juice over the contents and serve it right in the parchment. Since everything is cooked right in the parchment, cleanup is a snap.

NOTES
Some nice additions are kalamata olives, julienned vegetables, a pinch of crushed red pepper, or sliced summer squash. Also feel free to change up the herbs; rosemary, dill or parsley are good here too. As I said, the variations are numerous here, the choices are all yours.

Pan Seared Sea Bass

Lately, I’ve been trying to add more fish to my daily roundup and because of its simplicity and lightness, this recipe fits nicely. Honestly, it is a bit embarrassing to even call it a recipe, since it couldn’t be easier or faster to get on the table. However, isn’t that what we all want…quick, super simple AND tasty. This will not disappoint.

Although I use sea bass here, you can actually use most any firm, white fish, the choice is yours. Just use what you like or whatever is fresh and available. They are all equally delicious and quite suitable to this preparation.

INGREDIENTS
4 sea bass filets
1 Tbs. olive oil
1 Tbs. butter
kosher salt
fresh ground pepper
mango salsa (store bought is fine)

DIRECTIONS
First, preheat a pan with the olive oil and the butter. Then, pat the filets dry with a paper towel and season them with the salt and pepper.

Next, sautè the filets 2-3 minutes per side, depending on their size and thickness. Remove to a platter and immediately squeeze some lime juice over each filet. Top with the mango salsa, a sprinkling of parsley (forgot that in the picture!) and serve with a simple side salad. That’s it, you’re done!

My preference here is an arugula salad, lightly dressed with good olive oil, a squeeze of lemon and some salt and pepper. That’s it, easy, beautiful and quite tasty…and best of all no guilt!

Sautéed Salmon with Leeks and Tomatoes

Lately I have been trying to focus a bit more on healthy meals. Ironically, in the mail last week, was a recipe from a very good friend, who also happens to be an incredibly good cook. She sent me this to try and promised it was not only delicious, but a snap to make and of course quite healthy.

Now, it’s not that I don’t trust her, but I have not been the biggest fan of salmon. Although I do try to have it occasionally because I know it is so good for you. So for you Marty, I made it tonight and you were spot on, I loved it and I highly recommend it. Sometimes you just have to go on good faith and trust that good friends won’t disappoint!

PS, a little update since I first posted it back in 2018, this has definitely become one of my all-time favorite quick, healthy meals.

INGREDIENTS
4 boneless salmon fillets
kosher salt & fresh ground pepper, to taste
1 leek, well trimmed, white part only
1 pint cherry tomatoes
3 Tbs. olive oil
2 Tbs. lemon juice
2-3 Tbs. julienned fresh basil or flat leaf parsley

DIRECTIONS
The salmon should be at room temperature, check for bones (remove with tweezers if you find any) and sprinkle with salt and pepper. After trimming the leek, slice down the middle, submerge in a bowl of water and swish around to rinse away any sand particles. Then, remove from water, pat dry with a towel, slice into thin strips and finely chop. You should have at least 1/3 cup. Slice the cherry tomatoes in half. I prefer to slice them on the diagonal, no particular reason, other than I think they look better on the diagonal.

leeks and tomatoes

Heat 2 Tbs. of the oil in a nonstick skillet over moderate heat and add the salmon, skin side up. Cook for 2-3 minutes before turning. Cook on the second side for 2-3 more minutes (depending on how well done you prefer) and then transfer to a warm platter. Add the remaining oil to the skillet, then add the tomatoes, leeks, salt, pepper and lemon juice. Cook for 2-3 minutes, pour the mixture over the salmon, sprinkle with the basil and serve.

This is so quick, easy and tasty. Please give it a try and let me know how you like it.

New England Fish Chowder

Authentic New England, from an old Cape Cod recipe…easy, delicious and pretty darn quick to pull together!

Going way back, Cape Cod had very strong Portuguese roots and many favorite New England and Cape Cod recipes had their beginnings in that community. They were fabulous fishermen and they were also incredible cooks. Their meals were usually very simple, very economical, full of flavor and this one is no exception. To be honest, although I love New England clam chowder, I actually prefer this simple fish chowder, it’s just soothing comfort food that reminds me of my childhood, when it was a frequent meal.

Any mild white fish will work well in this recipe. Whether you like a thin or thick broth, the choice is yours, but do yourself a favor and just try this. Even if you think you don’t like fish chowder, I urge you to make this and please do let me know your thoughts.

INGREDIENTS
3 Tbs. butter, split
1/3 cup sliced onion
1 1/2 cups water
2 cups chopped potatoes (about 4)
1 lb. haddock or any mild, white fish
2 tsp. corn starch or flour
3 cups whole milk, use cream if you prefer a thicker broth
salt & fresh ground pepper to taste

DIRECTIONS
First, sauté onion in 1 tablespoon of butter. Then, add water and potatoes. Next, cover and simmer for 15 minutes, or until potatoes are tender. Then, cut the fish into chunks and add to the pot.

Next, make a paste with the corn starch/flour and a little of the milk, stirring to combine until smooth. Then, add the mixture to the pot. After you have thoroughly incorporated the flour mixture, add the rest of the milk and stir to combine. Finally, bring the mixture to a boil, then immediately lower the heat and simmer for 3 to 4 minutes. This will thicken the broth slightly. Just before serving, add the remaining 2 Tbs. of butter, give it a minute to melt and serve.

NOTES
If you prefer a thicker broth, you can definitely use light cream, half and half, or a combination light/heavy cream. You could also use a 2% milk, however it will be a much thinner broth. Play around with the options and find what works best for you.

Shrimp Scampi Grilled Pizza

This is a deceptively delicious option for grilled pizza. Although not necessarily one that I would have gravitated toward, because I didn’t like the thought of seafood on pizza…I know, silly me. However, I have definitely changed my mind and this is now one of my absolute favorites!

INGREDIENTS
2 Tbs. olive oil
2 Tbs. unsalted butter
3 cloves garlic, minced
1 lemon, zested and juiced
pinch of red pepper flakes
1/4 cup white wine
1 pound, 16-20 count fresh shrimp peeled, deveined, split horizontally
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
handful fresh italian parsley, chopped
1 round fresh pizza dough
coarse corn meal

DIRECTIONS
Preheat your grill on high.
In a large skillet, melt butter and oil over medium-low heat. Then, add the garlic and lemon zest and cook for about a minute. Then add the wine and lemon juice, red pepper flakes and simmer for 2-3 minutes. Finally, add the shrimp and cook, only until pink and then remove them from pan and set aside. Continue simmering the sauce to reduce it a little bit.

Meanwhile, roll out the pizza dough in the coarse cornmeal. The cornmeal gives the crust a wonderful crunch and texture that everyone seems to love, especially me! I like my pizza very thin and crunchy, however you do the thickness you prefer. Also, I usually cut the round of dough into four pieces. I just find that to be a more manageable size to work with, on the grill and it is a more individual size.

GRILLING
When you finish rolling out, drizzle the dough with a little olive oil, salt and pepper. Then, move your pizza (no toppings yet, at this point, we are just cooking one side) to a pizza peal or sheet pan. When ready to grill, lift your dough with two hands, lay the loose (bottom end) end onto the grill and lay it away from you, directly on the preheated grill. Close the lid.

Stay close, because this only takes about 2-3 minutes. Have your tongs and a large, grill spatula ready. Lift the lid and you should see a wonderful, somewhat puffy piece of dough. If there are big bubbles, just deflate them with your tongs or spatula. Lift the dough slightly, to check the bottom. If the dough is somewhat stiff and has good grill marks, then remove from the grill. Just to let you know, when I am making this for more than two people, I prepare the crusts to this point. Then, when ready to eat, finish the toppings and the cooking.

Lower the heat to medium.

Drizzle a little more olive oil on the uncooked side and flip over. Now, on the cooked side, spread the scampi sauce evenly and then sprinkle on the mozzarella. Finally, distribute the shrimp over the pizza and sprinkle that with the parmesan. Back out at the grill, rest your sheet pan on the edge of the grill, take your tongs and gently slide the pizza from the pan to the grill and close the cover. Again, stay close and check after about five minutes. When the cheese is melted and the bottom has a good crust, then it is ready. Slide the pizza off the grill, using the tongs and supporting underneath with the spatula.

NOTES
Don’t be overwhelmed, I know this seems daunting, but it really is quite simple, once you get over the fear of failure. Please just give it a try and I promise you won’t be disappointed. You can check out more detailed instructions in my grilled pizza recipe. Let me know how you make out.

Grilled Cilantro Lime Shrimp

A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.