Tonights fish recipe.
A double entree.
grilled coho with roasted red bell pepper sauce.
dust a salmon fillet with sea salt and coarse ground balck pepper. a little lemon and a squirt of balsamic vinegar. Cover in a bowl until it reaches room temp.
Take a dozen red bell peppers and a couple jelapenos, cut them in half, seed and devien them. Coat them with olive oil...place them on a BBQ set at the highest temp SKIN SIDE DOWN. Blacken the skins until they start to peel and soften. Remove the skins with a paring knife (a bit tedious) and cram them all into a food prcesor. Grill the fish.
While the fish is cooking, blend the peppers adding a bit of olive oil, plenty of salt and pepper, fresh garlic, and some of the juice from the jar of garlic. A little bit of lemon too. Blend to a sauce.
Re-heat the mixture in the microwave but dont heat it too much, the oils will seperate.
Spoon generous amounts over salmon.
***
Second entree.
Halibut, or cod with artichoke hearts and cream dijon sauce.
drain some artichoke hearts, place a fillet of fish in a frypan with a little real butter. Brown both sides and add the artichoke hearts, fresh garlic, salt and pepper, let brown...turn the hearts gently so you dont break them. Deglaze the pan with a little white wine, use a rubber spat to losen the garlic and other stuff from the bottom of the pan. When the fish is half cooked and before the wine eveaporates, add 3 tablespoons of dijon mustard, and aabout 3/4 of a cup of heavy whipping cream (unsweetened of course) stir gently until the cream thinkens to a sauce and blends well with the mustard.
Serve with orange couscous (replace half the water in the directions with orange juice) and a vegetable such as frsh steamed white corn. or wilted spinach salad.
Serve both the salmon with red bell pepper sauce and the halibut/cod with creamed dijon and artichokes side by side. The colors of red fish with red sauce, and white fish with white sauce side by side are visually appealing, and the flavors of each will likely afford you a little extra attention from your spouse later in the evening.
Bon Appetite
:cheers:
[ 07-21-2003, 03:19 PM: Message edited by: cirrhosis-of-the-river ]
A double entree.
grilled coho with roasted red bell pepper sauce.
dust a salmon fillet with sea salt and coarse ground balck pepper. a little lemon and a squirt of balsamic vinegar. Cover in a bowl until it reaches room temp.
Take a dozen red bell peppers and a couple jelapenos, cut them in half, seed and devien them. Coat them with olive oil...place them on a BBQ set at the highest temp SKIN SIDE DOWN. Blacken the skins until they start to peel and soften. Remove the skins with a paring knife (a bit tedious) and cram them all into a food prcesor. Grill the fish.
While the fish is cooking, blend the peppers adding a bit of olive oil, plenty of salt and pepper, fresh garlic, and some of the juice from the jar of garlic. A little bit of lemon too. Blend to a sauce.
Re-heat the mixture in the microwave but dont heat it too much, the oils will seperate.
Spoon generous amounts over salmon.
***
Second entree.
Halibut, or cod with artichoke hearts and cream dijon sauce.
drain some artichoke hearts, place a fillet of fish in a frypan with a little real butter. Brown both sides and add the artichoke hearts, fresh garlic, salt and pepper, let brown...turn the hearts gently so you dont break them. Deglaze the pan with a little white wine, use a rubber spat to losen the garlic and other stuff from the bottom of the pan. When the fish is half cooked and before the wine eveaporates, add 3 tablespoons of dijon mustard, and aabout 3/4 of a cup of heavy whipping cream (unsweetened of course) stir gently until the cream thinkens to a sauce and blends well with the mustard.
Serve with orange couscous (replace half the water in the directions with orange juice) and a vegetable such as frsh steamed white corn. or wilted spinach salad.
Serve both the salmon with red bell pepper sauce and the halibut/cod with creamed dijon and artichokes side by side. The colors of red fish with red sauce, and white fish with white sauce side by side are visually appealing, and the flavors of each will likely afford you a little extra attention from your spouse later in the evening.
Bon Appetite
:cheers:
[ 07-21-2003, 03:19 PM: Message edited by: cirrhosis-of-the-river ]