Lemon and Rosemary Grilled Whole Branzino

The thing I initially loved so much about NFT’z was the challenge.

I loooooooovvvvvvvveeeeeee a good challenge.

Sometimes I think the only reason I’m successful is because I love to win so much. I refuse to lose.

All the travel has taken its toll on my writing and cooking motivation. But when I saw these gorgeous whole Branzino (a European sea bass) my deep inner desire for a challenge was ignited.

A whole fish may seem completely intimidating. That’s natural. I was intimidated. That’s probably why it’s taken me almost five years to attempt it.

But in reality, it was a whole lot of hoopla for something that was really simple and stunningly fresh and delicious.

Now I don’t want you to be scared to try this at home. Your fish guy (or in my case gal) will gut the fish for you so it will be as simples as stuffing, grilling and serving. The only difficult part is the filleting of the fish, but if I can handle it you can handle it.

I even found a video to help get you through it.

Now you have no reason not to get after it.

You will need…

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. 

Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. 

The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary.

Love and Beer Floats

Angela

Lemon and Rosemary Grilled Whole Branzino

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

 Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary. 

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

While traveling is a complete joy and an education for the soul, it is always nice to be home.

I’m back in my own bed and fully recovered from the body confusing jet lag.

My trip with my brother Albert to visit our brother Joshua in Budva, Montenegro (a stunning Adriatic costal town in the middle of nowhere) and my true soul mate, Jeanelle, in the Netherlands was a smashing success.

Days were spent on cultural and foodie adventures. Nights were spent drinking well, eating even better and catching up on lost time with two of my favorite people on the planet.

The best days in each country are a no brainer.

In Montenegro, my brother’s and I rented a bright read Toyota Yaris for a windy ride up a mountain to the snow in the Lovcen national park for some sweet views and family photos.

On the way back down the mountain we stopped in the remote village of Njegusi. A small town in the mountains behind Kotor, they produce most of the regions proscuitto. We sat in a “restaurant” of one of the smokehouses and munched on fresh meat, cheese, bread and beers while playing cards on a perfectly picturesque day.

Our first day in Holland, we rented bikes (bright red again, they were warning everyone of our out-of-towner status) for a full day of Amsterdam sites, sounds and snacks. 

Bikes, delicious food (if you are in Amsterdam you must make a brunch stop at Bakers and Roasters for a Kiwi style meal) and touring a stunning city with my brother and my sister was pretty much ideal the recipe for a delectable day.

But enough rubbing your nose in my amazing trip.

The places we visited could not have been more opposite. One was a remote sea village with little population and few outsiders. The other a bustling metropolitan city full of international citizens hustling and bustling about.

However they did have one major thing connecting them.

Fish. Both countries are surrounded by water in one way or another and because of this fish is a major part of their cuisine.

So to honor one of my favorite proteins and two of my new favorite places, I’m serving up some tasty salmon.

The combination might seem odd, but it flows. The cauliflower brings meatiness to the dish and the pickled veggies on top brings a light tang to the mix.

If you can’t pop of to Europe any time soon, you should get in the kitchen and whip this up as a consolation.

You will need…

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot.

Love and Beer Floats

Angela 

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot. 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

Happy Friday Foodies!

Friday. The word is so sweet! And it is made even sweeter this week with only two Friday’s before the Christmas holiday.

It has taken me a while, but I’m finally starting to feel a bit in the holiday spirit. With commercials on like this one, it is hard not too.

Now that I’m feeling the holiday inspiration, it’s carrying through to my cooking.

Mix up your holiday dinner party with this festive and tasty dish.

You will need…

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes. (Yes I realize the photo shows the opposite of my description. Cooking the potato side down first like I foolishly did will not yield as crispy a potato top as doing it the correct way will.)

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.

Love and Beer Floats

Angela 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes.

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot. 

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

When I break this dish down to what it is at it’s core, this is basically a scallop casserole.

And if someone suggest to me to make a scallop casserole, I probably would have just ignored them. Something about it just doesn’t sound good to me. Probably because I am VERY particular about the way my scallops are cooked or maybe I jut associate casseroles with mushy dishes made with condensed soup. That sounds a bit snobby, but I have a serious problem with mushy food.

But if we take a look at this dish and break it down by its components, it is pretty much impossible to resist. Let’s think about this logically. White wine cream sauce? Check. Crispy breadcrumb, prosciutto and Parmesan crispy top? Check. Tasty, well cooked scallops? Check.

Check. Check. Check. You’ve got the makings of an epic dish right there.

This was a combination of an old recipe my mother used to make and what I thought would be tasty and this little gem was magnificent.

It’s even a contender for a dish at the holiday gift exchange I’m throwing. Try it and let me know if it should make the cut.

You will need…

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

 Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot.

Love and Beer Floats

Angela  

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot.