The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: This is a dish that will work equally well for a weeknight family dinner (fast and easy) or for a weekend dinner party with guests (attractive presentation, tastes amazing). 

The Recipe: This recipe for Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce comes from the Norwegian Seafood Council. Our top-quality fish came from that part of the world so it seemed logical to check out their recipe recommendations.​

What Makes it Special? Fish is often served with a creamy dill sauce, that’s not new. But the addition of lime zest and juice adds a welcome zing to this classic go-with. The potato treatment is also a bit different (oil instead of dairy, and lots of yummy dill). Altogether this is a recipe that presents well on the plate and delivers culinary happiness to the nth degree.

Note: You can easily swap the fjord trout with salmon, steelhead trout, or arctic char – any of the pink fleshed fish. It is worth it to seek out the very best quality fish you can find/afford for this recipe. ​

Serve With: Green beans, roasted beets or glazed carrots would all be delicious on the side. Look for things that you will want to dip into that luscious creamy dill sauce. Click on the photos to enlarge them and read the captions.

​The Verdict: Yes, yes, yes. More, please! As noted, the quality of the fish matters. Watch the fish closely as it sears in the pan – you want nice, crispy skin but definitely do not overcook it. 

Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce
Recipe source: Norwegian Seafood Council
 
INGREDIENTS:

For the Fish 

• 4 5 oz Norwegian fjord trout fillets
• 2 tablespoons olive oil
• 2 tablespoons butter
• Sea salt and freshly ground black pepper

Crushed Potatoes with Lime and Dill

• 2/3 pound new potatoes
• Olive oil, to taste
• Lime juice, to taste
• Lime zest, to taste
• 1 small handful of dill, chopped

Creamy Lime-Dill Sauce

• ½ cup mayonnaise
• 1 small handful of dill, chopped
• Zest of 1 lime
• Juice of half lime

DIRECTIONS:

• Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes until just firm. Drain, refresh under cold water, peel and return to the pan.
• Note: Leave the potato skin on, if you prefer, or do a mix of peeled and unpeeled potatoes.
• Keep in a warm place or side of the stove and cover to retain the heat. When ready to serve, crush the potatoes with a fork, drizzle over olive oil and stir through lime juice, zest and dill.
• Combine all ingredients for the creamy dill sauce and season with salt and pepper.
• Season the fjord trout on both sides and heat the olive oil and butter in a frying over medium heat.
• When the butter is starting to foam, add the fjord trout skin side down and cook for about 3 minutes. Turn and cook another 3 minutes until fish is golden brown.
• Plate the fjord trout fillets, top with sauce and sprinkle with some grated lime zest. Serve with the crushed potatoes on the side.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Bourbon-Glazed Salmon with Firecracker Slaw is a perfect dish for weeknight suppers or weekend dinner parties. Dressed up or down, this is an easy and flavorful meal that’s sure to please. 

The Recipe: I found this tasty number in the August 2018 issue of Cooking Light. As always, their recipes are high-quality, relatively healthy, and easy to execute. I’ve been a subscriber for years – yes in print, it’s not dead yet – for these very reasons AND for their excellent food photography which makes everything look good enough to eat. I guess that’s the whole point!

What Makes it Special: Any recipe that includes the word Bourbon is going to catch my attention. It’s not my favorite spirit to drink, but for cooking? Mwah, perfection! 

Kitchen Tip: When assembling the slaw be sure to taste your chili pepper and then adjust the quantity up or down accordingly. You want a little zap of heat without burning off your face. 

Click on the photos to enlarge them and read the captions.

The Verdict: Yes! It’s easy, flavorful, and a complete meal. Okay sure, I added some mashed potatoes – which were delish with the bourbon sauce BTW – but even with just the fish and slaw you’ll leave the dinner table full and satisfied. I didn’t really taste the bourbon, but trust that it adds depth and a smoky note to the sweet elements of the marinade/sauce, which would also be good with chicken or pork, maybe portobello mushrooms.

Bourbon-Glazed Salmon with Firecracker Slaw
Recipe source: Robin Bashinsky for Cooking Light
 
INGREDIENTS:

• 3 cups very thinly sliced cabbage
• 1/2 cup thinly sliced scallions, divided
• 1/4 cup grated carrot
• 1/4 cup canola mayonnaise
• 1 Fresno chile, seeded and sliced
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon granulated sugar
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 3 tablespoons dark brown sugar
• 1 tablespoon bourbon
• 1 tablespoon lower-sodium soy sauce
• 4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)

 
DIRECTIONS:

• Preheat a charcoal grill to medium-high (400°F to 450°F). (If you need to use another kind of grill, that’s fine.
• Make the Slaw: Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.
• Make the Fish Marinade: Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce.
• Chill 15 minutes.
• Grill the Fish: Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes.
• Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade.
• Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.

 

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Whenever you crave a speedy and spectacular summer supper. When a bumper crop of corn, tomatoes, and fresh herbs at the farmers market makes you swoon, this recipe will put the primo ingredients to good use. 

The Recipe: Today’s recipe comes from Serious Eats, a great website that combines recipes, kitchen how-to tips, and useful news from the food world’s movers and shakers. If they’re not already on your Must Read list of sites, check ‘em out. 

What Makes It Special: What’s special is the ease of preparation and using super-fresh, local produce. Taken on their own, these ingredients would be good, not necessarily great. But marry them together in this tasty dish and you’ll be serving up summer on a plate in just a matter of minutes.

The Verdict: Much like the musical pairing, this fish dish is easy. So easy, in fact, that you can substitute other mild white fish fillets in place of the whitefish if you prefer. And if, say, you like oregano better than basil you can swap that too. Lemon juice instead of lime in the dressing? No problem. This dish is so easy, versatile, and delicious, it will become your new summertime BFF. 

​Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Recipe source: Jennifer Olvera for Serious Eats
 
INGREDIENTS:

• 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
• 1 small red onion, minced (about 1/2 cup)
• 1 medium Hass avocado, diced (about 1 cup)
• 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh-squeezed lime juice
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

DIRECTIONS:

• Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice,1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
• Season fish with salt and pepper.
• Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
• Add fish, skin side-down, and cook, pressing gently on back of fillets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
• Flip fish and cook until just cooked through, 2 to 3 minutes.
• Transfer fish to plates, top with salad and serve immediately.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Summertime supper. When it’s way too hot to turn on the oven or even the stovetop, fire up the grill and turn to this recipe instead. It’s just grilled fish with a salad piled on top, but this dish is so much more than the sum of its parts. Fresh, high-quality ingredients + easy to cook + no steamy kitchen = Pure summertime bliss!  

What Makes It Special? It’s the marinade/dressing, which goes onto the fish after it comes off the grill. ​When the warm fish absorbs those lemony, garlicky flavors – awww yeah! 

Serve With: Rice pilaf, toasted quinoa, or roasted potatoes would be nice to accompany the fish and salad. Maybe also a glass of crisp white wine? Yum. Click on the photos to enlarge them and read the captions.

The Verdict: This is a perfect meal – lean protein well-prepared, leafy green deliciousness, and a zesty marinade to pull it all together. Give this one a try -- I’m pretty sure you’ll seek out Sicilian Grilled Swordfish with Greens more than once this summer. Good for you!

Sicilian Grilled Swordfish with Greens
Recipe source: Ina Garten via Food Network
 
INGREDIENTS:

• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup good olive oil
• 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
• 4 ounces baby arugula or other salad greens
• Grated zest of 1 lemon

DIRECTIONS:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
• Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it is still hot. Sprinkle with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm. 

The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try! 

The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.

Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount. 

Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.) 
​
Click on the photos to enlarge them and read the captions.

The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!

Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest
 
INGREDIENTS:

​For the Salmon

• 1 lb. salmon cut into 3 or 4 pieces
• 2 tablespoons olive oil
• ¾ cup pure maple syrup
• 5 tablespoons bourbon
• ¼ cup soy sauce
• 1¼ cup orange juice
• ½ teaspoon cayenne pepper
• Salt and pepper to taste

 
For the Chutney

• 2 cups fresh cranberries
• 1 cup chopped apples
• ¼ cup apple cider vinegar
• ½ to ¾ cup brown sugar or to taste
• 2 tablespoons freshly grated orange zest
• 1 tablespoon grated fresh ginger
• 1 small cinnamon stick
• 1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste

 
For the Potatoes

• 2 pounds baby red potatoes, each 1½ to 2 inches in diameter
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons coarse sea salt
• 1 tablespoon fresh rosemary, chopped

 
DIRECTIONS:

• Preheat an oven to 350°.
• Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
• Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
• Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
• In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
• Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
• While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
• Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
• Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
• Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
• To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer. 

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career. ​

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double. 

Click on the photos to enlarge them and read the captions.

​The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network
 
INGREDIENTS:

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• Steamed spinach
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving

DIRECTIONS:

• In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
• Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
• Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

O sole mio! O sole my-o -- Why don’t we all go -- Back to Ohio! For some reason, that nonsensical verse comes to mind every time I think about cooking or eating sole. What can I say, I’ve got some silly habits. Sorry not sorry.

I’ve always thought of sole as a restaurant dish, not suited for home cooking. Boy, was I wrong! This recipe was super-easy and awesomely-delicious. 

The Recipe: Recipes from Bon Appétit always capture my attention thanks to their attention to detail. Some websites share incomplete recipes with confusing steps, but I find Bon Appetit to offer information that is of consistent high quality and which (almost) always leads to tasty and good-looking meals. Find the original Bon Appétit recipe for this dish here.

What Makes It Special? The Brussels sprouts are so creamy and buttery-tasting even though there’s only 1 tablespoon of butter in the entire dish. IMO Brussels sprouts can be kind of ‘iffy’ in a recipe, but have no fear! They are AMAZING in this treatment.

Fish Fun Facts: Petrale sole is a fish from the Pacific waters, as opposed to Dover sole which comes from Mediterranean waters up to Denmark.

A member of the flounder family, petrale sole is known for being delicate, mild and sweet in flavor, with a medium-firm texture. 

Serve With: All this dish needs is a grain dish on the side, maybe a brown rice pilaf or toasted couscous with herbs. 

Click on the photos to enlarge them and read the captions.

The Verdict: I was surprised by how much I liked this dish. As mentioned in the foreword to this blog post, I am not a lifelong seafood fan, and honestly do not love all my attempts to cook fish at home. (Those are the fish dinners I don’t post about. We stand behind all the recipes that appear on Entertain The Possibilities.)

Petrale Sole with Lemon-Shallot Brussels Sprouts is not only quick and easy to prepare, but also yields plate-licking good results that are restaurant-worthy. (But not at the same time – we promise we do not lick plates in restaurants. Not very often. Not anymore.) Try this dish!

Petrale Sole with Lemon-Shallot Brussels Sprouts
Recipe source: Bon Appétit
Yield: 2 servings

INGREDIENTS:

• 1/4 cup all-purpose flour
• 2 teaspoons finely grated lemon peel
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground white pepper plus additional for seasoning
• 3 tablespoons olive oil, divided
• 12 ounces petrale sole fillets
• 3/4 cup thinly sliced shallots
• 6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
• 1 cup vegetable broth
• 1 tablespoon unsalted butter
• 1 teaspoon chopped fresh Italian parsley

DIRECTIONS:

• Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
• Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. (The fish fillets are large and thin; you’ll need plenty of room.)
• Coat fish in flour mixture and shake off excess.
• Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side.
• Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
• Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes.
• Add Brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until Brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes.
• Remove from heat. Stir in butter. Season to taste with salt and white pepper.
• Spoon Brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

The Occasion: Fast, easy, and flavorful – the three must-have characteristics of a wonderful weeknight meal. We had planned to enjoy Baked Trout with Oranges, Olives and Herbs as a cozy dinner for two one night last week, but two turned to a happy threesome when a dear friend decided to join us. No worries. This recipe is impressive enough for company, and easy enough so you won’t be left out of the conversation.

The Recipe: I morphed together two separate recipes from a new-to-me website, Inspired Taste. Joanne and Adam specialize in easy to prepare dishes that pack a whole lot of flavor. I am a new fan, and recommend you go check ‘em out! 

Kitchen Tips: Many fish recipes are baked inside a parchment or aluminum foil pouch. It’s a great technique resulting in moist, tender fish. I am Clumsy Clementine when it comes to carefully folding the parchment paper for such a pouch, so I usually default to the foil solution. It ain’t pretty but it is effective and won’t cause my blood pressure to spike. When you want to impress company, the parchment version makes a more elegant presentation but not too foo-foo. Just place the pouch on the dinner plate, slice it open, and let your guests enjoy. Click on the photos to enlarge them and read the captions.

The Verdict: We are big fans of baked or grilled trout at our house. So easy and versatile too. You can use lemon slices and thyme sprigs instead of the oranges and olives, or chopped onions, tomato and basil. Whatever you like, it’ll be fine. Trout is easygoing that way. And oh so delicious!

Baked Trout with Oranges, Olives, and Herbs
Recipe Source: Adam and Joanne Gallagher for Inspired Taste
 
INGREDIENTS:

• Olive oil
• 2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground black pepper
• 1/4 cup pitted olives, halved
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chicken stock, fish stock or dry white wine
• 4 thin orange slices plus more for serving
• 2-4 sprigs fresh thyme

DIRECTIONS:

• Heat oven to 400 degrees F. Cut two 16-inch squares of cooking parchment paper or use foil.
• Place one trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with cinnamon, salt and pepper.
• Open up the trout, like a book, and add half of the olives, two orange slices, and 1 or two sprigs of thyme.
• Season with another pinch of salt and a few grinds of black pepper then pour one (1) tablespoon of liquid (stock or wine) over each trout. Close up the fish.
• Fold up the foil by grabbing at the edges and crimping together in the middle and at the ends to make a packet.
• Place packets onto a rimmed baking sheet. Bake until the fish flakes easily with a fork, 10 to 15 minutes. checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
• Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and orange slices.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: New Year. New commitment to eating right, working out and getting fit. In the name of getting healthier, most everyone I know is adding more plant-based meals to their diets and amping up the clean and lean proteins – hello sustainable fish and organic chicken! 

The Recipe: Many recipes feature this combination of ingredients paired with fish – tomatoes, capers, garlic or onions, and fresh green herbs. It’s a classic cuz it tastes so good! Today’s recipe comes from Carolina Meat & Fish. Good stuff!

Serve With: I love this dish because of the strong, savory flavors. Keep the accompaniments simple – perhaps a brown rice blend or couscous with herbs to help soak up those yummy juices. 

Click on the photos to enlarge them and read the captions.

The Verdict: Quick, easy, delicious - and versatile. You can use almost any type of white, firm fish. Here I used meagre. Corvina would also be good. Make it year-round with cherry tomatoes from the grocery, and then really amp up the farm-fresh flavors with local produce during the summer months.

​This is one new year’s resolution you won’t mind keeping – clean, healthy eating is easy and rewarding with a recipe as tasty as this one. 

Baked Fish Fillets with Cherry Tomatoes and Capers
Recipe source: Carolina Meat & Fish

​INGREDIENTS:

• 12 ounces cherry tomatoes, more or less
• 1 tablespoon shredded lemon zest
• 8 cloves garlic, bruised
• 1-1/2 tablespoons salted capers, rinsed
• 1/3 cup olive oil
• 4 firm white fish fillets, such as Meagre, Corvina, Snapper (about 4 ounces each)
• Lemon juice
• Sea salt and cracked black pepper

DIRECTIONS:

• Preheat the oven to 350F.
• Place the tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the oil and bake for 20 minutes.
• Add the fish fillets to the baking tray, drizzle with the remaining oil and cook for a further 15-20 minutes or until golden and cooked through.
• Drizzle with lemon juice and sprinkle with salt and pepper. Serve. 

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: Nice enough to serve for dinner with company, but easy enough to assemble quickly for a weeknight supper with the family.

The Recipe: This tasty recipe for Mahi-Mahi with Smashed White Beans and Sage comes from Bon Appetit, a mainstay for home cooks and avid eaters everywhere. I never worry about the accuracy or quality of the recipes I find on their site. Recommended!

What Makes This Dish Special: For me, it’s all about the white bean mash. It had never occurred to me to substitute beans for mashed potatoes or a cooked grain as the go-with for fresh fish. What a revelation! Plus there’s a little heat in the beans, a welcome spark to snare your full attention. Click on the photos to enlarge them and read the captions.

The Verdict: I love the citrus-herb topping for the fish, it makes a nice crust when the fish is pan-seared. You can swap other types of firm, meaty fish if preferred: swordfish, ono, bluefish, or salmon. This recipe has already been requested to make a repeat appearance on the dinner table sometime soon. Give it a try and see for yourself how you like Mahi-Mahi with Smashed White Beans and Sage. 

Mahi-Mahi with Smashed White Beans and Sage
Recipe source: Bon Appetit
 
INGREDIENTS:

• ½ teaspoon finely chopped rosemary
• Kosher salt and freshly ground pepper
• ½ teaspoon finely grated orange zest
• 1¼ pounds skinless mahi-mahi fillets, divided into five portions (ono, albacore, and swordfish are all good substitutes)
• 4 tablespoons olive oil, divided
• 1 garlic clove, finely chopped
• 1½ teaspoons finely chopped sage leaves
• 1 small chile de árbol or ½ teaspoon crushed red pepper flakes
• 2 15-ounce cans cannellini beans, rinsed
• ½ cup homemade chicken stock or low-sodium chicken broth
• 1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest
• Lemon wedges (for serving)

DIRECTIONS:

• Mix together rosemary, 1 teaspoon salt, 1/8 teaspoon black pepper, and orange zest. Sprinkle onto mahi-mahi and let stand at least 10 minutes and up to 30 minutes before cooking.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute.
• Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes.
• Add stock and continue to mash to a thick purée (beans should retain some shape and texture).
• Turn off heat and stir in lemon juice and zest and 1 tablespoon oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Blot fish dry with paper towels and add to skillet.
• Cook until fish is browned on both sides and just opaque at the center, 5–8 minutes.
• Serve fish with beans and lemon wedges.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: A nicer than usual home-cooked dinner with the spouse. Sometimes you want to do it up right, make a special occasion for your nearest and dearest. When you’ve got the luxury of time, putting in a little extra effort for the ones you love best is well worth it.

The Recipe: I went trolling the internet for yummy-sounding recipes that stood out from the rest. So many fish recipes are wonderfully simple and straightforward – that’s usually what I’m after, but this time I wanted to hone in on stand-out flavors and textures. This recipe from Hawaiian chef and cookbook author Beverly Gannon, featured on the Food Network site, fit the bill. 

Serve With: A tossed salad or a simply prepared vegetable like green beans. The fish dish itself is a little fancy, so keep the rest clean and simple. Click on the photos to enlarge them and read the captions.

The Verdict: The original recipe called for macadamia nuts but I had cashews. Both taste rich with creamy textures and are easily interchangeable here. I used a bit less butter in the sauce than was called for, and it was still wonderfully rich. The fish took longer to cook than expected, probably because we started with such a beautiful thick piece of wahoo (or do you say ono? Oh no, same thing) from our pals at Hooked on Fish. This was a very tasty meal enjoyed with a very special person. Will make again!

Cashew-Crusted Wahoo with Mango-Lime Butter Sauce
Recipe only slightly adapted from: Beverly Gannon's The Hali'imaile General Store Cookbook (Ten Speed Press, 2000) via Food Network

INGREDIENTS:

• 1/2 cup chopped fresh or frozen mango
• 1/2 cup dry white wine
• 2 tablespoons sugar
• 1 teaspoon peeled and minced fresh ginger
• Juice of 2 limes
• 1/4 cup milk, half and half, or heavy cream
• 1/3 cup cold unsalted butter, cut into small pieces
• Salt
• Freshly ground black pepper
• 1/2 cup cashews or macadamia nuts, whole or pieces
• 2 cups panko (Japanese bread crumbs)
• 1/2 cup fresh basil or a mix of fresh herbs (I used oregano, basil, parsley, and thyme)
• 1/2 cup good-quality mayonnaise
• 2 teaspoons (or more, to taste) Sriracha (Thai garlic-chile paste)
• 6 (6-ounce) ono or wahoo fillets
• Canola oil, for sauteing

 
DIRECTIONS:

• Preheat the oven to 450 degrees.
• Prepare the mango-lime butter: In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy.
• Add the milk or cream, mix well, and remove from the heat.
• Pour into a blender and blend until smooth.
• Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly.
• Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Prepare the coating for the fish: Place the nuts, panko, and herbs in a food processor and process until fine.
• Spread on a plate.
• In a small bowl, combine the mayonnaise and chile paste and mix well.
• Lightly season the fish with salt and pepper.
• Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• NOTE: We opted to coat 3 sides of each fillet with the tasty topping. The 4th side (with skin) remained un-crusted.
• Cook the fish: In an ovenproof sauté pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the nuts will burn.) Add the fish, crust side down, and sauté for 3 minutes, until golden brown.
• Turn the fish and then place the pan in the oven for 5 minutes, until cooked through and firm to the touch. (Cook time will vary depending on the thickness of the fish fillets; mine took closer to 10 minutes to cook through.)
• Place the fillets on warmed individual places. Serve with the mango-lime butter sauce.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.
​
The Occasion: Arctic Char with Mushrooms and Arugula is a healthy family dinner for a busy weeknight. Quick and easy, this one comes together in just under 30 minutes (okay, 40 minutes including the herb and veggie chopping).

What Makes This Special? It’s essentially an all-in-one meal, salad and main course together again at last. Not only does it look elegant on the plate but I also appreciate it at clean-up time – consolidated leftovers and fewer dishes to wash.

Serve With: You don’t need to add anything else, but a few sliced tomatoes on to the plate will provide color, flavor, and nutrients to your salad-fish dinner combo. A cool glass of wine or iced tea will provide hydration and happiness to the diner.  Click on the photos to enlarge them and read the captions.

The Verdict: I really like the mild, sweet flavor of char and its medium-firm, flaky texture -- perfect for a salad presentation. The recipe from Food Network Magazine is quick and super-easy. Use it as a springboard for your own creative ideas. Want to substitute fresh baby spinach or other greens for the arugula? Go right ahead. Craving new flavors with the mushrooms? Swap the mustard and/or vinegar (rice vinegar and wasabi mustard might be nice if you like it spicy!) Different herbs? Sure. There’s no wrong way to do this. We will be doing variations on this fish-salad theme all summer long, even when it’s not a busy weeknight!

Arctic Char with Mushrooms and Arugula
Recipe source: Food Network Magazine
 
INGREDIENTS:

• 4 6-ounce skinless arctic char fillets (about 1 inch thick)
• Kosher salt and freshly ground pepper
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 8 ounces white button mushrooms, sliced
• 2 shallots, finely chopped
• 2 tablespoons red wine vinegar, plus more for drizzling
• 2 teaspoons whole-grain mustard
• 1 tablespoon chopped chives
• 1 tablespoon chopped fresh parsley
• 2 bunches arugula, trimmed

 
DIRECTIONS:

• Preheat the oven to 350 degrees.
• Season the fish with salt and pepper.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes.
• Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.

NOTE: If desired, you can skip the oven and continue cooking the fish in the skillet but turn the heat down to medium-low after you flip the fish. Keep a close eye for doneness, approximately 3-4 minutes on the second side.

• Meanwhile, wipe out the skillet (or get an additional skillet if you choose to continue cooking the fish in the first pan), return to medium-high heat and add the remaining 3 tablespoons oil.
• Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes.
• Add the shallots and cook until soft, stirring, about 2 minutes.
• Whisk in 2 tablespoons vinegar and the mustard and bring to a boil.
• Remove from the heat and stir in the chives and parsley.
• Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

It’s Copper River salmon season, friends! This tasty wild-caught salmon from the cold Alaskan waters has a short season – mid May through late June – so connoisseurs of this prized fish know to get ready and cook ‘em if you got ‘em. This fish with its bright red flesh has a strong flavor – not for everyone, but if you like it you love it.

The Occasion: Casual dinner party for friends and family. Because the salmon is special, why not elevate the meal just a bit and make it a party?!

The recipe is quick and easy enough for a weeknight family dinner (remember to soak the planks early in the day!) and works well with any type of salmon, although the Copper River variety is extra special. 

Serve With: The salmon should be the star of the show so stick with simple veg and grains on the side. And we won't say no to a nice glass of cold, crisp white wine. Some folks prefer a light red with salmon - pick one that's more earthy than fruity to help cut the richness of the fish/sauce combo.

The Verdict: Using cedar planks on the grill imparts a nice smokiness to the fish. The fish itself packs a lot of intense flavor. Creamy dill sauce offers a rich, decadent complement to the fish - each diner may use as much or as little as they please. The original recipe from Foodista calls for mustard in the dill sauce. I’m a huge mustard fan, but couldn’t taste it at all in this dish, so either increase the quantity or leave it out entirely.

Even though the Copper River salmon season will soon be coming to an end, this recipe works nicely with all types of salmon and/or other meaty fishes like swordfish. The sauce is fantastic with baked potatoes and grilled veggies. Click on the photos to enlarge them and read the captions.

Cedar-Planked Salmon with Mustard Dill Sauce
Recipe source: Foodista
 
INGREDIENTS:

• 4 salmon fillets (about 1 lb total)
• 2 tablespoons olive oil
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh chives or chopped green onion
• 2 teaspoons Dijon mustard (or more!)
• 1 pinch salt
• 1 pinch pepper

​For the Dill Sauce:

• 1 cup sour cream
• 2 tablespoons finely chopped cucumber
• 1 tablespoon chopped fresh dill or ½ tsp dried dill weed
• 2 teaspoons minced fresh chives or minced green onion
• 2 teaspoons Dijon mustard
• 1 pinch salt
• 1 pinch pepper

 
DIRECTIONS:

• Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 1 hour or for up to 24 hours.
• Place salmon fillets on top of each plank.
• In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon.
• Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork.
• Dill Sauce: Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper.
• Serve fish fillets with dill sauce.

The Occasion: Weeknight dinner. On the table in less than 30 minutes. Bing bang boom.

Why? This fish is the perfect choice to serve to folks who aren’t sure if they like fish. Swordfish has a meaty, steak-like texture and a mild flavor, easy enough to enjoy without questioning, “Hey, does it smell fishy in here??”

The Verdict: Super simple, and simply delicious. Not only is this a great recipe for swordfish, but it’s also a useful technique for almost any type of fish dinner. Mix up a little flavored butter – days in advance if you like – and melt it over the fish fillet. (Or drop it in with a splash of wine to deglaze the pan.)

The recipe fromBon Appétit/Epicurious calls for multi-color peppercorns, no doubt delicious. I only had black ones on hand and that turned out just fine. Based on comments from the original recipe, I used only half as much butter as called for but full quantities for everything else. We like bold flavors but if you don't, feel free to modify the recipe to suit your taste. 

Click on the photos to enlarge them and read the captions.

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Recipe source: Bon Appétit September 2005 via Epicurious
Yield: 4 servings

INGREDIENTS:

• 1/4 cup (1/2 stick) butter, room temperature (or less)
• 2 teaspoons chopped fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
• 1/2 teaspoon (packed) grated lemon peel
• 1 tablespoon olive oil
• 4 1-inch-thick swordfish fillets (about 6 ounces each)

DIRECTIONS:

• Preheat oven to 400°F.
• Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet.
• Cook until browned, about 3 minutes.
• Turn swordfish over and transfer to oven.
• Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates.
• Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling.
• Pour butter sauce over swordfish and serve.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.

The Occasion: A cold but sunny day provokes wishful thinking about summer cookouts. Fruit salsas are awesome alongside most grilled meats and fishes and this was no exception, even though the fish was cooked indoors and we had to wear sweaters.
​
This is quick enough to pull together after work for a weeknight dinner and tasty enough to inspire requests for a repeat appearance.

The Verdict: Fresh, light, and juicy! The pineapple is an unexpected yet welcome surprise. I purposely made my salsa un-spicy this time, taking into consideration the tender palates of my dinner companions, but you can dial that up or down based on your own preferences by adjusting the quantity of jalapeño. We are a cilantro-free household so used chopped fresh parsley instead. Suit yourself!

Click on the photos to enlarge them and read the captions.

Pan Fried Rainbow Trout with Pineapple Salsa
Recipe source: Sweet and Savoury Pursuits, inspired by Two Peas and Their Pod
Servings: 4 

INGREDIENTS:

For the Pineapple Salsa:

• 1 cup diced fresh pineapple
• 1/2 cup diced red pepper
• 1/4 cup chopped cilantro
• 1/8 cup finely chopped red onion
• 1 tablespoon finely chopped jalapeño pepper, seeded
• 1 clove small garlic minced
• Juice of 1 small lime
• 1 teaspoon extra-virgin olive oil
• Salt to taste

​For the Trout:

• 4 portions of rainbow trout or salmon fillets
• Salt and pepper to taste
• 2 teaspoons vegetable oil

​DIRECTIONS:

• In a medium bowl, combine all of the salsa ingredients. Season with salt and stir well. Cover the salsa and let sit at room temperature or chill in the refrigerator until serving.
• Heat oil in a non-stick skillet over medium-high heat.
• Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
• Fry for 2 to 3 minutes, then carefully flip over and fry for another 2 minutes. For thicker fillets fry for 1 minute longer or until fish is cooked.
• Transfer the trout to plates and serve with pineapple salsa.

Today marks the beginning of Lent which means, for those who follow the religious food guidelines, eating no meat on Ash Wednesday, Good Friday, and every Friday until Easter. The fishmongers are no doubt giving extra thanks during this time.

This could be a great ‘training wheels’ dish for someone who’s not quite sure if they like fish. There are so many big and bold flavors in here contrasting with the mild, sweet cod you might even forget you’re eating seafood. Longtime fish-lovers will find a lot to like as well.
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Click on the photos to enlarge them and read the captions.

Cod Stew with Chorizo, Leeks & Potatoes
Recipe source: Fine Cooking via Hooked on Fish
 
INGREDIENTS:

• 2 small leeks (or 1 large leek)
• 6 oz. chorizo
• 1 lb. red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch cubes
• Kosher salt and freshly ground black pepper
• 1 Tbs. olive oil
• 3 cloves garlic, minced
• 28-oz. can diced tomatoes, with their juices
• ½ cup dry white wine
• ¼ cup chopped fresh flat-leaf parsley
• 1 lb. cod fillet, cut into four even portions

DIRECTIONS:

• Trim off the root, the dark greens, and most of the light green parts of the leeks. Chop the leeks into 1/2-inch pieces and rinse thoroughly to remove all the grit.
• Cut the chorizo in half lengthwise and slice into half-moons about 1/8 inch thick.
• Put the potatoes in a large saucepan and cover with cold water by 1 to 2 inches. Salt the water, cover partially, and bring to a boil over high heat. Reduce the heat as needed and boil until the potatoes are tender, 10 to 15 minutes; drain. 
• While the potatoes cook, heat the oil in a large pot (choose one that’s wide enough to hold the fish in a single layer) over medium heat for 1 minute. Add the chorizo and leeks and cook, stirring occasionally, until the chorizo has browned slightly and the leeks are soft, about 6 minutes.
• Add the garlic and cook for 1 minute.
• Stir in the tomatoes and their juices, the wine, 1½ cups water, and ½ tsp. salt. Bring to a boil over high heat. Partially cover the pot, reduce the heat to medium, and simmer for 15 minutes. 
• Add the potatoes, season with salt and pepper, and stir in half of the parsley.
• Season the cod with salt and pepper, set the fillets on top of the stew, cover, and simmer until just cooked through, 6 to 8 minutes.
• Using a wide spatula, carefully transfer the cod to shallow soup bowls (the fillets may break apart). Spoon the stew over the cod and serve immediately, garnished with the remaining parsley.

Serves 4

The Occasion: Dinner for two. You and Mr/Ms Right (or maybe Ms/Mr Right-Now, no judgement). Reap the rewards of cooking for your sweetie with hardly any fuss and bother. Win-win.

Why This Works: Crab cakes always seem fancy even though they’re simple to make. They taste decadent and luxurious but are not overly rich unless you go crazy with the side sauce.

Plus the simple treatment leaves you plenty of time to prepare the rest of your meal, light the candles, and get dressed to impress.

Click on the photos to enlarge them and read the captions.

The Verdict: What a delicious and impressive way to show your dinner date that you care enough to put in a special effort.

I will acknowledge that we overcooked our crab cakes by just a minute or two. As you can see in the photos, they turned out more brown than golden. They still tasted wonderful though, so if this happens when you cook your special dinner just dim the lights. Ambiance, doncha know.

This is a perfect example of the freshness of the ingredients making an enormous difference in the overall quality of the dish. Get your crab from a reliable source, such as a specialized fish market or the fish counter at a high-end grocery store. I do not recommend using canned crab.
​
Flexibility is a factor too. Crab cakes can be served in multiple sizes: a small two-bite treat as a cocktail hors d'oeuvre; slightly bigger with a dipping sauce or two as a sit-down appetizer course; or even an entree – larger patties served on a bed of greens with a rich sauce drizzled over. Mmmm.  

Baltimore-Style Crab Cakes
Recipe source: Andrew Zimmern’s Kitchen Adventures via Food & Wine
 
INGREDIENTS:

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 pound jumbo lump crab meat, picked over
• 20 saltine crackers, finely crushed
• 1/4 cup canola oil
• Lemon wedges, for serving

 
DIRECTIONS:

• In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
• In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
• Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.
• In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
• Transfer the crab cakes to plates and serve with lemon wedges.
• Optional: Make a dipping sauce combining a couple tablespoons of mayonnaise with a few drops of hot sauce. Mix, taste, and adjust until you’re happy with the flavor.
• MAKE AHEAD: The crab cakes can be prepared through Step 2 and refrigerated overnight.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.

I’m about to commit food blogging blasphemy – posting the same recipe twice. I feel okay about it though because my second shot turned out so much better than the first.

The Occasion: Friday night dinner after a stressful week. All I really wanted was a little food to go with my giant glass of wine. What we ended up with was a flavorful, lick-the-plate meal fit for company.

Why This Recipe Works: Lots of strong flavors at work here, which I like. If you prefer your fish dinners to be mild and subtle, you’re better off selecting something else. This is also fast and easy. From cutting board to dinner table in less than 30 minutes. 

The Verdict: Zesty, bold, and well worth making time and time again. But don’t worry, I won’t blog about it every time. Why did it turn out so much better this go-round? Using the right kind of olives, for one thing. The recipe calls for oil-cured black olives, but last time I could only find Kalamata. They weren’t bad but they “bled” purple and were a little too juicy. These days many grocery stores have self-serve olive bars; you can often find oil-cured olives there. 

Click on the photos to enlarge them and read the captions.

Sicilian-Style Swordfish
Recipe source: Hooked on Fish sharing a recipe from cucinettaNYC via Food52
Serves 4
 
INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium yellow onion, halved and thinly sliced
• 2 garlic cloves, finely minced
• 1/3 cup sun-dried tomatoes packed in oil
• ¼ cup pitted oil-cured black olives coarsely chopped
• 2 tablespoons salted capers, well rinsed and coarsely chopped
• ¼ cup dry white wine, preferably Sicilian
• Crushed red pepper to taste
• 4 6-ounce swordfish steaks
• Salt and pepper to taste
• Basil, roughly torn for garnish

 
DIRECTIONS:

• In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
• Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
• Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
• Return skillet to medium-high heat, cover and cook for 3 minutes per side.
• When swordfish is cooked through and browned, cover with sauce and warm.
• Sprinkle roughly torn basil and serve. This dish can also be served room temperature.

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.

Why, yes! This IS the second capers-forward fish recipe I’ve posted in as many weeks. I would try to dial it back if capers didn’t taste so darn delicious when combined with butter and lemon. But they do, so I won’t.

The Occasion: Friday night fish dinner. Healthy eats without the sacrifice.

Why This Works: Have you noticed that so many recipes for fish look similar? Lemon, check. Wine, uh huh. Butter, check. Parsley, yup. And if you’re lucky – capers, checkity check check! The reason is … it’s hard to beat perfection. Good fish doesn’t need a lot of dressing up. Simple is best.

Please click on the photos to enlarge them and read the captions.

The Verdict: Fast. Easy. Delicious. Feel free to use this treatment with any white fish fillets. Adjust the cooking time based on thickness of the fillets. The standard is 10 minutes per inch of thickness.

Pan-Seared Meagre with Lemon-Caper Sauce
Recipe source: Hooked on Fish

INGREDIENTS:

​For the fish:

• 2 6-ounce meagre fillets
• Olive oil
• Salt and pepper
• Canola oil for the pan

For the sauce:

• 3 tablespoons butter
• 1 tablespoon lemon juice
• 1 tablespoon capers
• 1 tablespoon parsley, chopped 

DIRECTIONS:

• Preheat oven to 425˚ F.
• Lightly score the skin of the fish. Using a sharp knife, make 3 or so (depending on size) parallel cuts on a diagonal, about ¼” deep.
• Heat canola oil in an oven-proof skillet.
• Drizzle both sides of fish with olive oil and season with salt and pepper.
• Sauté fish, skin side down, on medium-high heat for about 4 minutes (for until fish easily releases from the pan.
• Turn over and put the pan in the oven for about 6 minutes (depending on thickness of fish). 
• Once fish is done, transfer fillets to a plate and cover with foil.
• Pour off the remaining olive oil, then add butter to pan and stir periodically until butter just begins to brown. Add capers and lemon juice to heat through.
• Spoon sauce over the fish, top with parsley. Add a squeeze or two of lemon to taste.

Fish for Dinner is a recurring feature chronicling my education in the ways of fish-cookery. I grew up avoiding any fish other than sticks and was well into adulthood before slowly adding the real deal into my diet (but usually at a restaurant). The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA with boxes of farm-fresh produce but with seafood instead. I’ll share what we made and how we liked it.

As part of my healthy eating/wellness plan for 2017 I have renewed my commitment to cooking fish dinners at home. I fell off the wagon during the holiday season but now it’s time to get back on track. This recipe from The Foodie Patootie for Sautéed Cobia with Tomatoes and Capers packs a flavorful punch which is good motivation to keep going.

So what’s a cobia? Well, it’s a firm-fleshed, large-flaked, mild-flavored fish sometimes known as lemonfish but that almost doesn’t matter – you can use this recipe for most any kind of flaky white fish fillets. In fact many fish treatments are interchangeable, so if you find a recipe that you enjoy go ahead and make it again with another similar swimmer. It’s hard to go wrong.

The Occasion: Quick and easy weeknight dinner – just about 30 minutes including tomato-chopping 

Why This Works: The capers provide a tart briny flavor that is nicely offset by the tomatoes, butter, and wine. (If you’re serving children, don’t worry, the alcohol will burn off leaving just the flavor of the wine.) Plus you’ve probably got all the ingredients in your fridge/pantry – no last minute trips to the grocery!

Click on the photos to enlarge them and read the captions.

The Verdict: Flavorful, fast and easy – what’s not to like! Use this treatment with firm white fish fillets such as California white sea bass, lake trout, or Pacific sablefish if you can’t find cobia. 

Sautéed Cobia with Tomatoes and Capers
Recipe source: The Foodie Patootie
Yield: 2
 
INGREDIENTS:

• 2 Cobia fillets – or other firm, flaky white fish
• Salt and pepper
• 4 teaspoons dried oregano
• 4 tablespoons extra-virgin olive oil
• 1 cup red grape tomatoes, quartered
• 1 cup yellow grape tomatoes, quartered
• 4 tablespoons capers
• ¼ cup dry white wine
• 2 tablespoons unsalted butter
• 2 teaspoons dried parsley or 2 tablespoons fresh chopped parsley
• Juice of 1 large lemon

DIRECTIONS:

• Season both sides of the cobia fillets with salt, pepper, and oregano to create a nice coating on each side.
• Heat olive oil in a medium sauté pan over medium-high heat. Add fish fillets. Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute, or until other side of the fillets have formed a crust and the fish is opaque throughout. Remove fish from pan and set aside on a plate.
• Reduce heat to medium and add tomatoes and capers. Sauté together for a few minutes, or until tomatoes just start to break down. Add wine and continue to cook and stir occasionally until wine has reduced by half.
• Remove from heat and add butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillets.
• Sprinkle parsley over top and finish with the squeeze of lemon.