Tag Archives: Fish

Woohoo! Wahoo

“Take a moment from time to time to remember that you are alive. I know this sounds a trifle obvious, but it is amazing how little time we take to remark upon this singular and gratifying fact. By the most astounding stroke of luck an infinitesimal portion of all the matter in the universe came together to create you and for the tiniest moment in the great span of eternity you have the incomparable privilege to exist.”  – Bill Bryson, I’m a Stranger Here Myself: Notes on Returning to America after Twenty Years AwayWahoo smoked fish salad

When I was a kid, all Fridays meant fish on the menu…

…not just during Lent. But, my Mom didn’t like fish, my Father wasn’t Catholic, and I tested allergic to it when I was an infant with asthma, so I never had any until I was a teenager. It’s always seemed a bit exotic, a native language I’d had to learn like an immigrant.

Besides, we lived in the Midwest. Although my mouth could water reading a description of pan-fried trout in an Earnest Hemingway story, fresh seafood requires access to the sea. LIving in New York City, Tokyo, London, and San Diego expanded my tastes, although I’m still learning the language.

In New York, I tried lox. OK. Nice, especially with cream cheese on a bagel. But I wasn’t wild about it. And maybe “wild” is the key  word– when I got to Tokyo, I found the smoked salmon delicious! Wild Pacific salmon is in a whole other kettle, to my taste.

And then, I found Honey Smoked Salmon at Costco – hot-smoked, so it is fully cooked and pale and chunky. Savory, with a sweetness that’s better than candy. The taste makes me swoon. And, how fast and easy to make into a healthy dinner salad.

I couldn’t come close to the goodness of that Honey Smoked Salmon when my friend David and I smoked salmon the other week.

But, iWahoo smoked single saladt turns out, the wahoo was wonderful.

Surprisingly firm, with a smooth texture. Mild flavor with a kiss of the sea’s saltiness, playing nicely with organic strawberries, green onions, organic ruby carrots, on a bed of Romaine, all dressed up with a mustard lemon vinaigrette.

It’s Friday. Think I’ll stop by Catalina Offshore and pick up some wahoo to grill tonight.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Smoked Salmon with Cucumber Chutney

Onion icon smallIngredients

For 4 servings

1 pound wild Alaskan smoked salmon, hot or cold smoked

1/2 cup English cucumber (or American, peeled and deseeded), small dice (1/4 inch cubes)

2 Tablespoons capers

1/4 cup red onion (or sweet white onion), very small dice

2 Tablespoons guava (1 small one peeled, center seeds and pulp discarded), small dice

1/4 cup green apple, small dice

1/4 teaspoon dill weed

In a jar or squeeze bottle:

3 Tablespoons lime juice

3 Tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

8 grinds freshly ground black pepper

Chef's hat icon smallerPreparation

  1. Divide salmon into 4 equal pieces (by weight, about 4 oz. each).
  2. In a medium bowl, mix together cucumber, capers, onion, guava, green apple and dill weed.
  3. In a jar or squeeze bottle, combine oil, lime juice, salt, and pepper. Shake very well to combine. Pour on to cucumber and other chutney ingredients.
  4. Spoon chutney over 1/2 the salmon, garnish with cilantro, and serve.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Sea Bass with Pesto

Ingredients

For 2 servings

2 – 6oz fillets sea bass or other white fish

Juice of 1 lemon

Sprinkle of sea salt

Sprinkle of white pepper or a few grinds of black pepper

2-3 Tablespoons pesto sauce, either homemade or other fresh commerical pesto from chill cabinet, for example, Costco’s Kirkland Basil Pesto

Preparation

  1. Take pesto from fridge and measure out into a ramekin or other small bowl. Warm in microwave for 10 seconds. Do not cook.
  2. Pre-heat oven to 350˚F.
  3. Put fish in an oven-proof baking dish. Drizzle with lemon juice, sprinkle with salt and pepper.
  4. Pour water into baking dish so that it comes up side of fish about halfway. Do not wet or submerge fish.
  5. Roast for  about 10 minutes (less if fish is less than 1 inch thick), or until middle just becomes opaque.
  6. Remove from oven. Plate the fish. Put 1 – 2 tablespoons pesto on one-half of each fillet. Cover lightly with foil for one minute, then serve.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email