Category: Seafood

Simple Sole Ceviche

And just like that, a month goes by. Tax season is over. We leave for Europe soon [I’ll take any recommendations for Bilbao, San Sebastian, Barcelona, Montpellier, Nice, and Milan!]. The weather is starting to cooperate, reminding me why I love Portland so much. Between the weather, no longer working 60+ hours a week, and getting caught up on the self-care [massage! facial!], I’m reinvigorated. I can’t promise that I’ve stopped falling asleep on the couch at 9pm, but it’s progress.

After tax season, we skipped town for a long weekend in San Francisco. Some friends of ours were getting married, so we used that time to eat a lot of Mexican food, finally try Tartine, and see why people fall in love with Heath ceramics. Swoon.

We finally ate at Han Oak. I made reservations on a whim during a Timbers game a few weeks back. Worth. The. Hype.

We’ve been eating a ton of ceviche from La Cocina lately. It comes out in a giant, frozen molcajete [the mortar in a mortar and pestle] and it’s a thing of beauty. I decided I’d be willing to risk eating raw fish from my own kitchen since it essentially cooks in the lime juice.

After a lot of searching, I came up with what you’re seeing. It’s a mishmash of at least 6-8 recipes. The idea is really quite simple. It’s also super customizable, too. What was once a spicy jalapeno or two was rendered virtually a calm poblano once the lime juice had its way with it. I would really suggest not even bothering with a tomato unless it’s close to the season or you’re somehow getting something worthwhile trucked in. These were not worthwhile. The rest was pretty much perfect, and exactly what I was looking for.

I was shocked that it can be ready to eat within 20 minutes of marination. Twenty!

Next time I want red onion instead of white and to not put one of the jalapenos in until the last minute. I’d probably throw in a cucumber if the tomatoes still aren’t in season. The one at La Cocina has a bunch of the spicy marinated carrots in it. It’s so good. You don’t need chilies when it’s like that.

Ingredients

  • 1lb fresh Dover sole
  • 1/2c fresh lime juice
  • 1 onion
  • 2 small Roma tomatoes
  • 2 jalapeños
  • 1 cup cilantro
  • 2 small avocados
  • salt
  • chips or tostadas, for serving

Preparation

Keep the fish in the fridge until the last minute so it stays cold and fresh.

In a small bowl, chop the onion, tomatoes, and jalapenos into small, uniform pieces. Set aside.

Chop the fish into similarly sized pieces. Place in a larger bowl with the lime juice. Stir together until coated. Set in the fridge for 20 minutes. About 10 minutes in, add the chopped vegetables. Stir and leave in the fridge for the remaining 10 minutes.

Cube the avocado and chop the cilantro if you haven’t yet.

Remove the ceviche from the fridge. Stir again and taste for salt. Stir in the avocados and cilantro.

Serve with chips or tostadas.

 

Slow Roasted Citrus Salmon

This salmon was a nice change from the usual grilled salmon with salt and pepper I usually make. New Seasons had 283,920,382 types of citrus at the time, and I ended up picking one that had a very grapefruit-y essence that was fine for me, but not for someone else in the house. I should have definitely should have gone with the tried and true blood orange, but I wanted to try something new.

Going low and slow with all that oil and citrus made for a very, very, very moist salmon. Not a chance that this sucker is drying out unless you try to overcook it. A mandoline is going to be your friend. I had everything in the oven in probably 10 minutes.

Don’t be scared by the jalapeno. I really thought it’d be spicier based on how spicy it was pre-roast, but it was really mild when all was said and done. It added a little more depth to a bright, yet rich, piece of salmon.

And now I’m out of salmon in the freezer. I have to back to buying it at the store like a normal human. What’s the world coming to?

Inspiration: Bon Appetit

Ingredients

  • 1 fennel bulb, thinly sliced
  • 1 orange, thinly sliced with seeds removed
  • 1 Meyer lemon, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2lbs, skinless salmon fillet
  • 3/4 cup olive oil
  • sea salt and pepper

Preparation

Preheat the oven to 275 degrees. Toss the fennel, orange slices, lemon slices, and jalapeno into a shallow baking dish. Season with salt and pepper.

Season the salmon on both sides with salt and pepper before placing on top of the fennel citrus mixture. Pour the olive oil all over.

Roast the salmon, uncovered, until it’s just about cooked through. 30-40 minutes should be plenty of time, but my fillet was really thick. I went to 40 and tested it with my thermometer. Internal temp should be about 145 degrees.

Transfer the salmon to a platter and spoon the fennel citrus mixture on top. Taste for salt and pepper.

Tuna Noodle Casserole

The comfort of tuna noodle casserole. My love for it knows no bounds. This version combines all the things I love so much–pasta, tuna, mushrooms, leeks, a white cheddar sauce, greenery in the form of dill, a crunch from tortilla chip crumbles.

The casserole of my childhood was similar but different. Elbow macaroni. A lot of Velveeta. No crunch. No baking. This felt like the grown-up version and still elicited a lot of the same eyes-rolling-into-the-back-of-your-head goodness. I struggled with my portions as I often do when pasta and cheese are involved.

We managed to save leftovers. I was that person who ate fish in the office. I promise I didn’t reheat it. I’m not that cruel.

Inspiration: Bon Appetit

Ingredients

  • 1 stick unsalted butter
  • 12oz dried egg noodles
  • 1 large onion, finely chopped
  • 1 medium leek, white and pale green parts, finely chopped
  • 10oz crimini mushroom, thinly sliced
  • 1/4 cup white wine [I used vermouth because that’s all I had on hand]
  • 2 tablespoons thyme, finely chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 cup heavy cream
  • 6oz white cheddar, grated
  • 1 tablespoon hot sauce [I used tapatio]
  • 12oz tuna, packed in oil, drained and broken into pieces
  • 2 handfuls of tortilla chips, crushed
  • 1/2 cup dill, chopped
  • salt and pepper

Preparation

Preheat the oven to 400 degrees. Grease a 13×9″ baking dish.

Cook the egg noodles in a large pot of boiling, heavily salted water for about 2-3 minutes. The pasta should still be very al dente. Drain the pasta and set aside.

Melt 1/2 of the stick of butter in a large skillet on medium heat. Add the onion and leek and stir often. Cook for about 8-10 minutes until they start to soften but not brown. Increase the heat to medium-high. Stir in the mushrooms and cook for another 4-6 minutes. The moisture from the mushrooms should seep out and cook off. Add the wine and continue stirring occasionally until the moisture is nearly gone. Season with salt and pepper.

In a pot, melt the remaining 1/2 stick of butter on medium-low heat. Whisk in the flour and cook the roux until it’s golden brown, about two minutes. It will be shiny and smooth. Whisk constantly and add the chicken stock. Bring the liquid to a boil. Reduce the heat to medium and add the cream, cheddar and hot sauce. Stir often until the cheese is melted and smooth. Season with salt and pepper.

In a large bowl, mix together the mushrooms, cheese sauce, noodles, and tuna. Everything should be evenly coated. Taste for more salt and pepper. Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the top with the chips. Bake for about 20 minutes. The casserole will be bubbly and the chips starting to brown. Remove from heat and let it sit for about five minutes. Sprinkle with dill before serving.

Beans and Greens with Sardines

It’s really hard to get a decent photo of an egg salad sandwich, so there isn’t one for you. If you have any interest in the salad of eggs like I am, you should make this one. It was so good. I promise you can’t really taste the anchovies other than a hint of saltiness. I toasted sourdough and topped it with some mixed greens.

The thought of sardines may make some your nose crinkle, too. In that case, you have my blessing to add whatever else sounds good here. Anything would be good here. Nothing would be good here. I’d gladly eat collards and white beans most days [which is pretty much all I bought at the store tonight]. It’s a comforting kind of wonderful. Sardines added a nice little saltiness and protein that you wouldn’t have otherwise. You probably see all of those red flecks of crushed red pepper. You’re not surprised anymore, are you? Add more or less. I added even more after I took the photo.

I’ve been toying with making beans from scratch, but I’m afraid. Afraid I’ll never want to eat them out of the can anymore, and I never plan ahead to soak beans overnight.

beans-greens-sardines

Inspiration: Epicurious

Ingredients

  • 4 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1 large bunch of collard greens, thick stems removed, and chopped into bite sized pieces
  • 1 cup chicken broth
  • 15oz can cannellini beans, drained and rinsed
  • 1 teaspoon red wine vinegar
  • 1 4.2oz tin of sardines in olive oil [I used Matiz Gallego]

Preparation

Heat four tablespoons of olive oil in a large skillet over medium heat. Add garlic and crushed pepper. Stir often until the garlic starts to turn colors. Add greens by the handful so it’ll all fit into the pan. Toss to cover in the oil. Add the broth, cover, and simmer until the greens are tender. This should take about 5-7 minutes. Add the beans and simmer uncovered until the beans are warmed and the liquid is mostly gone. Stir in the vinegar. Add salt and pepper.

Chop the sardines into small pieces and sprinkle over the top of the greens.

Shrimp Cobb Salad

Look at how pretty this salad is. I’m patting myself on the back here. Cobb salads are great for when you want vegetables but want more than some whisps of lettuce. Some notable Cobbs [aka, the ones I order most often] — the brisket Cobb at Podnah’s Pit or the giant Cobb from Tilt that weighs what feels like 10lbs. Ahhh, now I wish I didn’t go to Tilt’s website to get that link. I want that burger on the homepage.

I’m not normally a corn person. I’ll eat it, but not go out of my way for it. Recipes, however, are a different story. I’m one of those follow the rules people. I can’t help it. As usual, my avocado wasn’t that ripe. Edible, but not my favorite. Next time I’d just buy guacamole, but that doesn’t photograph nearly as well. That green chunky stuff you see is a deliciously simple cilantro-lime vinaigrette. Finally using an entire bunch of cilantro in one sitting was quite the experience. That never happens. The salad was just as awesome as you would expect a giant Cobb to be. Roasted shrimp is such a change from the norm. After taking the time to put it together, Andrew and I just attacked the platter with a fork. It’s a lot of salad for two people, but we pretty much conquered it.

Shrimp Cobb2

Inspiration: Damn Delicious

Ingredients

  • 1lb medium shrimp, peeled and deveined
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Creole seasoning [I might have used the carne asada seasoning blend because that’s what I had on hand]
  • 4 slices of bacon, diced
  • 2 large hardboiled eggs, diced
  • 5 cups chopped romaine lettuce
  • 1 avocado, chopped
  • 1 cup corn kernels
  • 1/2 cup blue cheese crumbles
  • 1 cup cilantro, mostly leaves instead of stems
  • 2 tablespoons lime juice
  • 1 jalapeno, chopped
  • 2 cloves garlic
  • 2 tablespoons apple cider vinegar
  • Salt and pepper

Preparation

Preheat the oven to 400° and line a baking sheet with parchment or tin foil. In a bowl toss the shrimp with two tablespoons of olive oil and the Creole seasoning. Spread the shrimp out on the baking sheet. Bake in the oven for about 4-5 minutes. The shrimp should be pink and cooked through.

In the bowl of a food processor, add the cilantro, lime juice, jalapeno, garlic, apple cider vinegar and remaining two tablespoons of olive oil. Pulse together until relatively smooth and creamy. Season with salt and pepper to taste. Set aside.

In a large skillet, cook the chopped bacon on medium high heat. Stir often until the bacon pieces are crispy. Drain on a plate lined with a paper towel.

Assemble the salad on a large plate or platter. Start with the base of romaine lettuce. In rows, line the shrimp, bacon, eggs, avocado, corn, and blue cheese crumbles. Spread the cilantro-lime dressing over the top.