Recipes: New ways to prepare fish

  • Updated: March 26, 2014 - 2:06 PM

SPICY FISH CAKES WITH ZESTY CITRUS SAUCE

Makes 8 cakes, or four first-course servings.

Note: Use haddock, whiting, cod or any white firm-fleshed fish (shrimp is another option) for these cakes, which may be deep-fried instead of pan-fried, if desired. This Thai-inspired recipe is adapted from “The Flavour Principle” by Lucy Waverman and Beppi Crosariol.

1 lb. skinless haddock fillets (see Note)

• 1/4 c. chopped green onions

• 2 tbsp. chopped lemon grass

• 2 tbsp. chopped cilantro

• 2 tbsp. cornstarch

• 1 tbsp. fish sauce

• 1 tbsp. Thai red curry paste

• 1 1/2 tsp. grated lime zest

• 1 tsp. lime juice

• 1/4 tsp. sugar

• 1 egg

1 c. thinly sliced long beans or green beans

• 2 tbsp. oil

• Zesty citrus sauce, see recipe

Directions:

Cut fish into cubes. Place in a food processor or mini-chopper with green onions, lemon grass, cilantro, cornstarch, fish sauce, curry paste, lime zest and juice, sugar and egg. Pulse in short bursts until mixture is a smooth paste. Stir in long beans. Cover; refrigerate 1 hour.

Roll mixture into 8 balls, a little more than 1/4 cup per ball. Press each ball flat to form a cake.

Heat oil in a large skillet over medium-high heat. Fry cakes in batches until brown, 2 to 3 minutes per side. Add more oil to pan as needed. Drain cakes on paper towels.

Nutrition information per serving:

Calories 192 Fat 9 g Sodium 815 mg

Carbohydrates 7 g Saturated fat 1 g

Protein 20 g Cholesterol 105 mg Dietary fiber 1 g

ZESTY CITRUS SAUCE

Makes 1/2 cup.

Note: Sambal oelek chile paste may be found in Asian markets, specialty stores and some supermarkets.

• 1/4 c. water

• 2 tbsp. chopped fresh mint

• 2 tbsp. lime juice

• 2 tbsp. lemon juice

• 1 tbsp. plus 1 tsp. brown sugar

• 1 tbsp. fish sauce

• 1 tsp. grated lime zest

• 1 tsp. grated fresh ginger

1 tsp. sambal oelek chile paste (see Note)

Directions

Combine all the ingredients in a bowl; let sit for 1 hour before serving.

WHITEFISH FILLETS WITH LEEK, KUMQUATS AND SWEET WINE

Serves 4.

Note: Substitute blood or navel oranges if you can’t find kumquats or a Seville orange. From “Bold: A Cookbook of Big Flavors” by Susanna Hoffman and Victoria Wise.

4 whitefish fillets (6 to 8 oz. each), such as halibut or sea bass, 3/4 to 1 inch thick

• 2 tbsp. fresh lemon juice

• Kosher or fine sea salt

• 1 1/2 tbsp. extra-virgin olive oil

1 medium leek, white and light green parts, cut into 2-in.-long shreds, rinsed, drained

6 to 8 kumquats or 1 Seville orange, thinly sliced (see Note)

• 1/4 c. sweet muscat wine

• 2 tbsp. fresh orange juice

• 1 bay leaf

• 1 tbsp. chopped fresh chives

• Freshly ground black pepper

Directions:

Preheat oven to 450 degrees.

Place the fillets in a baking dish large enough to hold them in 1 layer; sprinkle them on both sides with the lemon juice and salt. Set aside in refrigerator until ready to cook, up to 2 hours.

Heat the oil in a heavy skillet over medium heat. Add the leek and kumquats; cook until barely wilted, 1 minute. Stir in the wine, orange juice and bay leaf; heat to a boil, still over medium heat. Cook until the leek and kumquats are well wilted, 2 minutes. Pour over the fish, spreading the leeks and kumquats out evenly. Place the baking dish in the oven; bake until the liquid is bubbling and the fish flakes easily when pierced with a fork, about 15 minutes.

Remove bay leaf and serve right away, garnished with the chives and a sprinkle of black pepper.

Nutrition information per serving:

Calories 319 Fat 16 g Sodium 96 mg

Carbohydrates 105 g Saturated fat 2 g

Protein 34 g Cholesterol 105 mg Dietary fiber 2 g

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