Category Archives: seafood

Pan Seared Halibut on Asparagus Potato Hash

pan seared halibut on asparagus potato hash

pan seared halibut

Pacific halibut, local asparagus, capay potatoes and leeks.

Recipe: Pan Seared Halibut on Asparagus Potato Hash
For One
1/3 lb halibut filet, skinned
8 spears asparagus, chopped in 1/2 inch segments
1 leek, sliced finely
1 small spring onion, diced, tender tops chopped and set aside
2-4 T dry white wine
3 T cooked farro or other grain (rice, etc– can omit as well)
avocado oil or other mild oil

In a 8 or 9 ” cast iron skillet (or other pan), heat 1-2 tsp oil at medium heat. Add the onion and leek, cooking until tired looking. Add the asparagus and cook 2-3 minutes until deeper green. Add white wine and cover loosely with a lid, steaming through. When asparagus is tender, remove lid and add farro and onion tops, cooking until hot. Place mixture into your serving bowl or plate.

Bringing same pan to high heat, add a little more oil and fry the halibut on one side until golden. Flip, reduce heat to medium low, cover loosely with a lid and continue cooking a few more minutes until texture firms evenly and fish is cooked, about 3-5 minutes depending on filet thickness. Place on top of farro hash mixture and enjoy.

Spicy Scallops on Pasta with Fiddlehead Ferns and Mozzarella

spicy scallops on pasta with fiddlehead ferns

Weeknight Pasta with Spicy Scallops, Fiddlehead Ferns and Mozzarella
For Two

4-6 scallops
2 oz dry spaghetti (I used whole wheat bionaturae spaghetti. I actually like the flavor of it.)
1-2 oz fresh mozzarella, chopped into chunks
1 medium leek, chopped in short thin strips, white & light green only
4 oz fiddlehead ferns, cleaned and trimmed (can sub asparagus, tender wild greens, or chicories)
1 C white wine
1 T butter
2 tsp chili flakes, divided
salt & pepper

Salt & pepper the scallops; sprinkle sparingly with chili flakes. Bring water to boil, and prep all ingredients.

Begin cooking the pasta. Meanwhile, cook the leeks at medium low heat for 5-10 minutes until coloring. Add 1 tsp chili flakes and fiddlehead ferns. Cook 2 minutes at medium high heat. Add about 1/2 C white wine and cover loosely with a lid; reduce heat to medium.

In a very hot pan (cast iron would work best), sear the scallops and turn only when browned at high heat. If sticking when turning over, do not force. Add 1/2 cup wine, wait a moment and wiggle them free to flip.

Add the pasta to the fiddlehead and leek mixture, turning heat up to medium high. Add the mozzarella and toss quickly. Plate with the scallops on top.

Halibut Belly with Ramp Vegetable Hash

halibut belly with ramps pancetta asparagus and farro

I made a pilgrimage to Rainbow Grocery over the weekend and scored some fiddlehead ferns, raw chocolate and among other things ramps. I spent most of the day thinking up how I should use said ingredients, with ramps and fiddleheads being new to my kitchen–I searched around and figured out the jist of what I intend to do (fish with ramps), but made my way to the grocery to pick up some fish to top it all off.

I was hunting for halibut cheeks, and while my fishmonger didn’t have any for me, he did offer up the halibut’s belly (he disappeared into a walk in fridge and came out with the collar of the fish, and proceeded to slice a beautiful filet off for me) and I did take 3 oz of it home for just $0.58. “Fish Scraps for Stock,” it was labeled. Thanks, fishmonger!

halibut belly cooking

pancetta and asparagus

fresh cleaned wild ramps

Recipe: Halibut Belly with Ramp Vegetable Hash
10 minutes prep / 10 minutes cook
Serves 2
6 oz (for two) halibut belly or cheeks
12 thin spears of asparagus, chopped to 1/4 inch or less
2 oz pancetta, cubed
3 oz fresh cleaned ramps, sliced finely, greens set aside
1/2 C farro or other grain, cooked
1/2 C white wine


In a skillet at medium heat fry the pancetta. When browned, add the asparagus and cook until almost tender. Add the ramp whites, and salt, cook until slightly browned. Add farro and ramp greens, cook until wilted and hot.

Meanwhile, in a skillet at high heat, fry the salted & peppered halibut belly in a small amount of oil, turning when brown. If sticking, deglaze with white wine, and then flip over.

Assemble and enjoy!

Notes
– You can replace the farro with: wheat berries, wild rice, kamut, barley or other whole grain or omit it entirely
– You may substitute for the ramps: shallots, spring onions, or leeks
– If you omit the pancetta, be sure to add some olive or walnut oil

 

Red Snapper En Papilotte + Endive, Apple & Red Cabbage Slaw

red snapper en papillote with lime & thyme

Red Snapper Filets en Papilotte

1/3 lb snapper filets, as many as needed (1 per person)*
lime, sliced thinly
thyme sprigs
parchment paper
*great* olive oil (optional)
salt & pepper

Begin by patting dry and lightly salting the filets. On a piece of parchment wider than the fish is long and twice as long as the fish is long, place the filet. Layer a few slices of thin lime on the fish, topping with some thyme sprigs and a dash of olive oil if you like. Top with pepper.

Fold the parchment in half, with the filet sitting flat against the crease of the paper. Fold the corners in, folding down several more times. Fold in the other sides and tuck under to create an enclosure (the fish will steam). Repeat on remaining fish.

Bake on a sheet (in case of leaking juices) for about 15 minutes at 350-400 degrees. Fish will flake away easily when done.

*This recipe will work for any fish en papilotte; you may need to adjust cooking time for thicker fish and I think the method lends best to more delicate fish (ie, not salmon)

red cabbage slaw with apples, endive, carrot, lime & red onion

Endive, Apple, Red Cabbage Slaw

serves four

1/2 small red cabbage, sliced very thinly
1/2 medium red onion, sliced very thinly
1 large carrot, shredded
1/2 or whole apple of choice, cubed
2 endives, sliced in 1/4 or 1/8 inch short strips (can use radicchio, etc)
juice of 1 lime
1 tsp walnut oil (or other mild oil)
1/2-1tsp ground cumin
salt

Using a mandolin (ideally), slice the onion and cabbage. Slice the endives (or radicchio or other chicories), chop the apple and shred the carrot. Whisk the lime juice, cumin, oil and salt to taste. Mix everything together. Keeps well for 1-2 days, but best fresh.

Scallops in Fava & Pea Puree, Littleneck Clams on White Beans, Sausage & Chard, Creme Fraiche Pannacotta with Strawberries

creme fraiche panna cotta with strawberries (sunday suppers at lucques)

I had occasion to cook last night– a Sunday– and was feeling pretty inspired by a very solid weekend of good eats. Friday night a feast in our back yard, Saturday a hike from our doorstep to the top of twin peaks, down into the mission for a stop at Delfina Pizzeria, an errand at Tartine (here’s a hint: it involved walnut bread, croissants and an eclair) and another at BiRite (which involved this steak) and yet another feast in our back yard.

There is a huge collection of cookbooks in my living room. You can tell they aren’t used often because they’re behind glass, stacked with ornamental things on top that would have to be moved to use them. I woke up around 9 on Sunday and tip toed into the living room to loot a few, returned to bed and did the most serious reading I’ve probably done since college…and the result, my final paper, if you will–this menu.

Scallop in Fava & Pea Puree from Amuse Bouche (slightly altered for scale and for oil content)
With Vouvray

Clams with White Beans, Sausage & Chard from Amuse Bouche (altered significantly)
With Vermentino from Sardegna

Creme Fraiche Pannacotta with Strawberries (From Sunday Suppers at Lucques — perfect as is but would use more milk/less cream next time)
with Moscato di Asti