Zesty Baked Catfish

Zesty Baked Catfish

1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 ounces each)
1-1/2 teaspoons paprika
1/2 teaspoon dried tarragon

1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Combine oil and lemon juice; brush over both sides of fillets.

Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Yield: 2 servings.

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Slow Cooker Salmon

Slow Cooker Salmon
1-2 lbs salmon fillets, skin left on
Salt & Pepper
Spices, optional
Sliced lemon, optional
Sliced aromatic vegetables, like fennel, onions, or celery, optional
1 to 1 1/2 cups liquid, like water, broth, wine, beer, cider, or a mix

Sprinkle salmon with salt and pepper: Be generous! Sprinkle on any other spices you’re using and rub them in with your fingers.

Line the slow cooker: Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later.

Place aromatics over the bottom of the slow cooker: If you’re using them, place a layer of lemon slices and sliced aromatics on the bottom of the slow cooker. This adds flavor, but isn’t strictly necessary.

Place one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and aromatics, if using.

Add another layer, if needed: If you’re cooking more salmon than fits in a single layer, you can add a second layer. Place a piece of parchment over the first layer, lay the rest of the salmon over, and top with aromatics. (I don’t recommend adding a third layer.)

Choose your cooking liquid: The liquid helps to poach the salmon gently. It can be as simple as plain water, or as complex as a cup of amber beer with soy sauce and fish sauce mixed in. My standby is half water and half white wine. You’ll need between 1 and 1 1/2 cups of liquid.

Pour the liquid over the salmon: If cooking one fillet, add enough water to just barely cover. If cooking two layers, add enough water to come partway up the side of the top fillet.

Cook on LOW for 1 to 2 hours: The exact cooking time will vary based on your particular slow cooker, the number and thickness of your fillets, and how “done” you like your salmon. Check the salmon after an hour and continue checking every 20 minutes until it’s done. If you prefer fully cooked salmon, check it with a thermometer in the thickest part — the fish is done when it reaches 145°F.

Remove from the slow cooker: Lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.

Serve immediately, or cool and refrigerate for 3 to 4 days. Store leftover salmon in an airtight container.

Seasoned & Seared Tuna Medallions

Seasoned & Seared Tuna Medallions
1lb albacore tuna medallions
For the Season Salt:
2 Tbsp kosher salt
Pinch ground allspice
½ tsp ground coriander
½ tsp ground cinnamon
Zest of ½ orange
Leaves from 1 sprig fresh tarragon
Citrus-y Salsa:
2 orange
½ red onion or 2 shallots, finely diced
Leaves from 6 sprigs fresh tarragon, chopped
1 Tbsp extra-virgin olive oil
Pinch of kosher salt
Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils. Cover and let sit for at least 20 minutes; use within a few hours. Sprinkle on tuna steaks to taste.

Fire up the grill, concentrating the coals beneath the spot where the steaks will go so as to maximize the heat. Or if you’re not quite ready to break out the grill yet, crank up the heat under a grill pan.

Lightly oil and season the tuna medallions. When the grill or grill pan is very hot, throw on the tuna. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes. When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan. Cook the other side for another 1 to 2 minutes.

Make the salsa. Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well.

Slice the tuna steaks across the grain. Spoon the salsa over the steaks, and pour a glass of chardonnay to go with the wine salt.

Leeks & Rockfish

This is a simple recipe that combines three complimentary ingredients: leeks, citrus, and fish. The recipe is light, fresh, and uncomplicated, perfect for a weeknight supper.

Leeks & Rockfish
For the citrus-chive butter
3 tablespoons unsalted butter, softened at room temperature
zest of 1 orange
2 teaspoons chopped fresh chives
1 pinch sea salt
For the roasted rockfish and leeks
4 leeks, about 1 inch in diameter or less
2 portions rockfish, about 1/3 pound each
juice from 1 orange
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
sea salt and freshly ground pepper
Make a compound butter by combining the butter, zest, chopped chives, and pinch of salt in a small bowl. Stir the mixture with a spatula until ingredients are evenly distributed. Shape the butter into a log and chill in the fridge until firm, about half an hour.Preheat the oven to 350 degrees Fahrenheit. Prepare the leeks: Take off their roots and coarse green tops. Slice the leeks almost in two with a lengthwise cut from the top end to within two inches of the root base. Submerge the leeks in water and agitate them to remove any dirt. Simmer the leeks in a separate (large) pot of water until just tender, about 4 minutes. Drain the leeks and finish the lengthwise cut to divide the leeks into two halves.

Butter one larger casserole dish and place the leeks on the bottom. Drizzle with 1 tablespoon olive oil and the melted butter. Season the leeks with a couple pinches of salt. Place each rockfish fillet atop its own bed of leeks. Pour orange juice over the fish along with the other tablespoon olive oil. Season the fish with a couple pinches of salt and a bit of freshly ground white pepper.

Roast the fish in the oven for 10-15 minutes, until the rockfish is cooked through and flakes easily with a fork. Remove the halibut and leeks from the oven and serve immediately with a slice of citrus-chive butter on top.

Salmon Packet with Fennel & Orange

Salmon Packet with Fennel & Orange
1 tbsp unsalted butter
2 6-oz skinless salmon fillets
1/8 tsp salt, plus more for seasoning
black pepper
1 c thinly sliced fennel (1 bulb)
1 small red bell pepper thinly sliced into strips
1 small orange, peeled and sliced into rounds (pith and membrane removed)
1 c arugula or other baby greens
1 tsp olive oil
1 tsp red wine vinegar
In a small bowl, microwave butter on high for 20 seconds or until melted. Brush butter on the salmon and season the fillets with salt and pepper.Fold two 14-by-18-inch sheets of parchment* paper in half, widthwise. Opens sheetsand add an equal amount of fennel and bell peppers to one side of each. Place salmon fillets on top of vegetables, then top with orange slices. Fold sheets over to close, then roll and crimp edges to form a sealed packet.

En Papillote: French for ‘in parchment packet’. It’s easier to do than it sounds. View instructions with images.

Microwave packets on hight for 4 minutes. Open a corner of a packet (careful! the steam escaping will be very hot!) and check that salmon flakes at the touch of a fork. If not, microwave in 25-second intervals until fish is done.

While salmon cooks, toss arugula with olive oil, vinegar, and 1/8 teaspoon salt. Open packet,s top fish with greens, and serve.

*Foil packets would work, too. These should be baked (NOT MICROWAVED!) at 350 degrees for 20 minutes, or until fish flakes easily with a fork.