The Bust DIY Guide to Life: Making Your Way Through Every Day by Henzel Laurie & Stoller Debbie

Author:Henzel, Laurie & Stoller, Debbie [Henzel, Laurie]
Language: eng
Format: epub
Tags: The BUST DIY Guide to Life
Publisher: ABRAMS
Published: 2014-06-09T21:00:00+00:00

fruits de mer

FISH AND SEAFOOD // Chef Rossi

Fried, seared, stewed, or baked, get friendly with the fishies by following these mouth watering recipes.

FISH IN CHILE-TAHINI SAUCE

This dish will feed at least 10 people, as it’s more fun to serve a whole side of salmon and let everyone dig in for themselves. If you’re only having two for dinner, then just buy two pieces of salmon fillet. Throw a few cloves of garlic into your food processor if you have one, or just mince to hell by hand if you don’t. Mix in a good plop of Chinese chile paste, a couple plops of tahini, a half coffee cup of water, and the juice of two lemons, and season to your liking with ground cumin, ground coriander, salt, and pepper. Drizzle in a little olive oil and mix well. Place your fish in an oiled baking pan and cover completely with the tahini sauce—I like to let it sit out at room temperature for 30 minutes to get it nice and marinated—then stick it in a 375°F (190°C) oven and cook until done. A big piece of fish may take 15 minutes, smaller pieces less time. Check doneness by peeking into the center of the fish to see if it’s opaque (then you can mush the tahini sauce over where you checked and nobody will ever know). Garnish your creation with sliced lemon and cilantro.

CAJUN FISH FINGERS

Cut fillets of your favorite fish into strips. Cod and halibut work great, but Cajun folks might just need their catfish. Season the fish with a nice amount of Cajun spice mix. Take out two bowls. In one, mix three eggs with salt, pepper, and Tabasco sauce. In the other, mix a coffee cup of flour with the same amount of cornmeal, and throw in some paprika for color. Dredge the fish fingers in the egg goop, then in the dry mix, and put on a baking sheet until you’re ready to fry. Get a deep skillet super-hot with about an inch and a half (4 cm) of oil in it, then carefully drop in your fish fingers. When they turn gold and smell fattening, they’re done. Serve with honey mustard, tartar sauce, or tartar sauce mixed with Cajun spice.

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