1.Heat oven to 400° F. In a roasting pan, toss the fennel, onion,
garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and
the oil. Roast for 20 minutes.
2.Move the vegetables to the sides of the pan; place the salmon in
the center. Squeeze the lemon halves over the salmon. Sprinkle with the
remaining salt and pepper.
3.Return the salmon to oven and roast until it is the same color
throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if
desired.
1. Mix the vinegar, honey, oil, and garlic in a bowl. Place halibuts in shallow dish and pour marinade over the fish, coating it completely. Cover and refrigerate 30-60 minutes.
2. Preheat the broiler. Line the baking pan/sheet with foil. Spray the foil with olive oil or nonstick cooking spray.
3. Remove fish from marinade and arrange the fillets on the baking sheet. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
4. Keep marinade; Pour the marinade into a heavy small saucepan and while fish is cooking, bring the marinade to a boil and simmer until it thickens
slightly and becomes syrupy; whisk often, about 15 minutes.
5. Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
1 bouquet garni (i used bay leave, sage, parsley, thyme)
3 cloves of garlic
16 oz of mushrooms
Salt, pepper
24 little onions or 8 shallots cut in half
1. Put a tablespoonful of butter and a chopped onion into a casserole.
When it is golden add a
tablespoonful of flour, which you will let brown.
2. Moisten with a generous pint of red wine and a tablespoonful of strong meat
stock.
Add a bouquet garni, a cloves of garlic, mushrooms,
salt, pepper, and shallots or little onions which you have peeled and browned
lightly but thoroughly in butter.
Bouquet garni (i used bay leave, sage, parsley, thyme)
Let the sauce cook ten minutes. Add the slices of fish to it and let it
simmer very gently for 20 minutes.
Take out the bouquet and the garlic, and
then serve with the edges of the casserole encircled with slices of crusty
bread fried in the best butter. Eat with spoons like a cioppino.
Escolar (Wahu) is like swordfish only much fattier, and it is sometimes sold as "White Tuna."
Escolar's
thick and fatty; you can use bone-in steaks or fillet.
Instead of escolar you can use swordfish or mahi-mahi.
2 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped rosemary
2 garlic cloves, finely minced
2-4 pieces escolar steak without skin ((eating escolar in quantities larger than 6oz might not agree with your stomach) Salt and pepper
Mix olive oil, lemon juice, rosemary, and garlic.
Season the fish generously with salt and pepper, and rub all over with rosemary garlic mixture.
Preheat the broiler. Wrap a broiler pan with foil, and place the fish into it.
Broil
for 8 minutes per inch of thickness flipping halfway through cooking
time. To test for doneness, make a small incision in the center of the
steak and peek inside. Fish is done when only a trace of translucency
remains in the center.
Escolar served with baked broccoli.
Note: You can also grill escolar covered on medium-high, timing is the same as for broiling.
1. Wash the Mahi Mahi fillets and pat dry with paper towel.
2. Make marinade by mixing the olive oil, soy sauce, lemon juice, garlic and black pepper in the plastic bag.
3. Place the Mahi Mahi fillets in the plastic bag and close it; make sure
fillets are covered with marinade. Place the fillets in the refrigerator
and let it marinate for few hours.
4. Preheat oven to 350 degrees F. Take the fillets out of the bag and place in a baking pan.
Pour the remaining marinade over the fish fillets.
Cover the
baking dish with aluminum foil and bake for 20 to 25 minutes, until opaque and
flaky.
2 fennel bulbs cut into 1/4 " wedges
1-2 onions cut into 1/4 wedges
6-8 cloves of garlic cut/smashed
2 tablespoons of extra virgin olive oil
1 teaspoon kosher salt
1/2 freshly ground black pepper
4 salmon fillets, 6-8 ounce each
1 lemon
1. Toss the fennel, oil, onions, 1/2 of salt and pepper, garlic in the roasting pan. Bake for 20 minutes on 400 F.
2. Add salmon in the middle of the roasting pan, squeeze lemon over salmon, add remaining salt/pepper on salmon.
3. Cover salmon with roasted fennel/onion/garlic. Return to oven and roast 10-20 more minutes until salmon is done (salmon is same color throughout and flakes easily).
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