Wow. This was a special summer meal. A celebration of my CSA share too. 🙂
The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.
The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.
Yield: Serves 4
4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
6 T unseasoned rice vinegar
3 T canola oil
2 teaspoons toasted sesame oil, plus more for serving
3 ears of corn, kernels cut from cobs
grapeseed oil (or another neutral oil)
Kosher salt and freshly ground black pepper
3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
flaky salt, for serving
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
While the grill is heating, pat the fish dry and make the salad.
To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
Immediately transfer the grilled fish to a platter.
Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.
Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
I served this heaping platter of fried deliciousness for our celebratory St. Patrick’s Day dinner. It was extremely well received. 🙂
I used Irish Harp beer in the fish batter, of course. As I was cooking the fish and chips, my husband realized that we hadn’t included the essential tartar sauce in our menu. He was thankfully able to make sauce with a few adaptations.
The beer-battered fish recipe was adapted from Donal Skehan via today.com; I modified the cooking method. The potato chip recipe was adapted from Bon Appétit. I used gold potatoes, olive oil, and seasoned the chips with sea salt. The tartar sauce recipe was loosely adapted from inspiredtaste.net. It was a treat. We’re planning to eat the leftover fish in tacos!
For the Crispy Potato Chips:
2 pounds gold, russet, or purple potatoes
1/2 cup distilled white vinegar
vegetable oil, for frying (I used 10 cups of canola oil with 3-4 cups olive oil)
For the Beer-Battered Fish:
4 skinless and boneless white fish fillets, patted dry and cut into thick strips (I used Alaskan Cod)
1 cup all-purpose flour, plus more to coat the fish
1 cup cold beer (I used Harp)
coarse salt, sea salt, and freshly ground black pepper
canola oil and olive oil, to fry (see above)
lemon wedges, to serve
For the Tartar Sauce:
1/2 cup mayonnaise
1 small dill pickle, chopped very small (3 tablespoons)(I substituted 1 tsp white wine vinegar)
1 tablespoon fresh lemon juice, plus more to taste (I used the juice of 1/2 a lemon)
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh dill or 1 teaspoon dried dill (I substituted fresh basil)
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
coarse salt and freshly ground black pepper
To Make the Crispy Potato Chips:
Using a mandoline, slice potatoes about 1/8-inch thick.
Place slices in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear.
Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and about 6 cups water. Let sit at least 30 minutes or up to 2 hours. (the vinegar helps make the chips more crispy)
Drain potatoes and pat dry prior to cooking.
Fit a large heavy pot with a deep-fry thermometer; pour in oil to measure 3 to 4”. (I used a very deep “pasta pot” to reduce splattering.)
Heat over medium-high until thermometer registers 300°. (frying the potatoes at a lower temperature helps to remove moisture)
Working in 4 to 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 to 7 minutes per batch.
Using a spider or slotted spoon, transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
Reserve the cooking oil to fry the fish.
Note: Potatoes can be fried 6 hours ahead. Keep at room temperature. (I kept the chips in a warming drawer while I cooked the fish.)
To Make the Beer-Battered Fish:
Top the pot with more oil, if needed, and bring it back to temperature, 300° to 340°, over a medium-high heat.
Coat the fish strips with flour, shake off the excess and set aside in a single layer on a plate.
Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and whisk. Keep adding the beer and mixing until you have a smooth batter.
Season generously with coarse salt and freshly ground black pepper.
Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan. (I used tongs and cooked the fish in 3 batches.)
Cook for about 4 to 5 minutes until golden-brown, turning halfway through the cooking time.
Remove the fish from the pot using a spider or slotted spoon and transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
Serve with some lemon wedges, crispy chips, and tartar sauce, as desired.
To Make the Tartar Sauce:
Combine the mayonnaise, pickles (or vinegar), lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper.
Note: For the best flavor, cover and store in the refrigerator for at least 30 minutes. Keep, tightly covered, in the refrigerator for up to one week.
I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.
The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano. I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.
We finished our meal with a celebratory Bunny Cake, of course!
Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)
3/4 cup unsalted butter (6 ounces), divided
1 cup thinly sliced red onion (I used 1/2 of a large red onion)
3 garlic cloves (2 thinly sliced and 1 whole), divided
Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. 😉
The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.
Yield: Serves 4 to 6
28 oz can crushed San Marzano tomatoes or 3 to 4ripe tomatoes, halved through their equators
3tablespoons ghee, unsalted butter or safflower oil
3tablespoons virgin coconut oil
2cups finely chopped yellow onions
6garlic cloves, grated on a Microplane or minced
2tablespoons grated peeled fresh ginger
1teaspoon cumin seeds
13-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2teaspoons ground coriander
1tablespoon coarse salt
1teaspoon ground turmeric
¼teaspoon crushed red pepper flakes
¼teaspoon black pepper
2 ½ to 3 pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2teaspoons garam masala, to taste
½cup canned unsweetened coconut milk
cooked brown Basmati rice, for serving, optional
plain yogurt, for serving, optional
3tablespoons finely chopped fresh cilantro, for garnish
If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
Stir in the cinnamon and cardamom and cook for another minute.
Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
Serve with the rice and yogurt, if desired. Garnish with cilantro.
Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.
I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.
This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!
For the Roasted Vegetables:
1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
3 large carrots, halved lengthwise and quartered
1/4 pound shiitake mushrooms, stemmed and quartered
2 tablespoons extra-virgin olive oil
2 tablespoons za’atar
freshly ground black pepper
3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
2 tablespoons fresh lemon juice
For the Charmoula :
1/2 cup lightly packed parsley leaves
1/2 cup lightly packed cilantro leaves
2 large garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper
4 T extra-virgin olive oil
2 T fresh lemon juice
freshly ground black pepper
For the Salmon:
1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper, optional (I omitted it)
1 tablespoon extra-virgin olive oil
To Make the Vegetables:
Preheat the oven to 400°, preferably on convection roast.
On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
Roast for about 30 minutes, until the vegetables are tender.
Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
Stir in the lemon juice and season with salt and pepper.
To Make the Charmoula:
In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
Scrape into a medium bowl and season with salt and pepper.
To Make the Salmon:
Season the fish with coarse salt and black pepper.
In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
Meanwhile, preheat a grill set to moderate heat.
Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
Flip the fish and cook until medium within, about 3 minutes longer.
Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.
Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.
I love a fresh herb sauce. This Middle Eastern variation on a classic salsa verde brightened up the grilled fish. We ate it over brown Basmati rice with sautéed collard greens and green kale on the side.
This dish was adapted from Bon Appetit, contributed by Alon Shaya. I used homemade za’atar. I also used swordfish in lieu of red snapper, grilling instead of broiling, and modified the proportions in the salsa verde. Healthy and tasty. 🙂
Yield: Serves 2
1 tablespoon pine nuts
2 6-ounce swordfish steaks, patted dry
coarse salt and freshly ground pepper
1/4 teaspoon ground coriander
6 tablespoons olive oil, divided
⅓ cup loosely packed cilantro, finely chopped
⅓ cup loosely packed parsley, finely chopped
1 garlic clove, finely grated or chopped
3/4 teaspoons za’atar
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
Toast pine nuts in a 400 degree oven (I used a toaster oven.) or a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Let cool. Coarsely chop, if desired.
Heat a gas grill or broiler. Season fish with salt and pepper, then sprinkle with coriander.
Drizzle 1 T oil onto one side of the fish, flip and repeat on the opposite side. Season with salt and pepper.
Grill fish until cooked through, about 3-4 min per side for a 1″ thick steak. (Alternatively, place fish on a small rimmed baking sheet and broil until cooked through, about 8–10 minutes.)
Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining 4 T olive oil in a mini food processor or small bowl. Season with salt and pepper.
Stir lemon juice and pine nuts into salsa verde and spoon over fish.