Fresh Fish Recipes

Char-grilled Atlantic Salmon with Saffron-Tomato Broth

Three-part recipe from Daniel Bruce

Yield 2 servings

For Broth

10 oz.   fish broth
1   lobster body (if available)
½ tsp.   olive oil
2   plum tomatoes, quartered
¼ tsp.   saffron
¼ tsp.   white wine
Salt and Pepper to Taste

In saucepot, sweat (cook in oil over low heat) the lobster body and tomatoes until soft. Add saffron and white wine and simmer for 2 minutes.  Add fish stock and simmer for 10 minutes. Strain and season.

For Saffron Rouille
½ tsp.   saffron
2   garlic cloves
1   small onion, peeled
2   plum tomatoes, peeled
1   potato, peeled
2 tbs.   olive oil
¼ c.   white wine
2   egg yolks
¼ c.   olive oil
1   loaf French bread

In a saucepot, sweat all vegetables until soft. Add white wine and saffron and cover, simmering for another 10 minutes. Cool and place into food processor.  Add 2 eggs and slowly add olive oil until smooth and mayonnaise-like.  Season to taste and place onto grilled, sliced French bread.

For Grilled Salmon
2   6 oz. salmon fillets
¾ tbs.   olive oil
Salt and pepper to taste

Season and oil Salmon.  Place on grill and cook approximately 3 minutes on each side.  Serve over summer vegetables, the saffron-tomato broth, and a side of grilled baguettes topped with rouille.

Coriander-Cured Salmon

From Daniel Bruce
Yield 12 servings

For Salmon
1    2 ½ to 3 lb. skinless, boneless side of Atlantic or Nova Scotia Salmon
½ c.    salt
½ c.    granulated sugar
½ c.    coriander seeds, crushed
½ c.    cilantro leaves, roughly chopped
1/8 c.    cracked black pepper

Place seasonings in bowl and mix together. Lay out a sheet of plastic wrap (enough to wrap salmon), and place half of the cure in the same shape as the salmon onto plastic.  Lay salmon on top of cure and cover salmon with remaining cure. Wrap well with plastic, place onto sheet pan, and refrigerate 44 to 48 hours.  Remove salmon from cure and slice thinly.  Serve with fennel salad and horseradish sauce.

1      piece fresh fennel, top removed
1     cucumber
1     red pepper, seeds removed
1 tbs.    fresh fennel bulb
1 tbs.    virgin olive oil
Juice of 1 lemon
Salt and pepper to taste

Thinly slice fennel against grain. Thinly slice red pepper and cucumber and place into bowl. Season lightly with salt and pepper and add lemon juice.  Let sit 1 hour, drain off excess juice, and add fennel and olive oil.

Horseradish Sauce
1/8 c.    grated horseradish (lightly drained)
¼ c.    sour cream
Salt and pepper to taste

Combine and serve with salmon.

Steamed Maine Lobster over Buttery Creamed Corn

From Daniel Bruce
Yield 5 servings

For Corn
5 ea.    ears of corn, shucked and off cob
1 ½ c.    heavy cream
4 oz.    butter
½ tsp.    fresh tarragon, chopped
Salt and white pepper to taste

In a heavy-gauge saucepot, combine corn and cream.  Bring to a boil and simmer until mixture starts to thicken slightly.  Remove from heat, stir in butter and tarragon, and season to taste.

For Lobster
5     1 ½ lb. lobsters
3 gal.    Water
1 c.    white wine
1    carrot, peeled and diced (1-inch)
1    celery, peeled and diced (1-inch)
1     onion, peeled and diced (1-inch)
1     sprig of thyme
2     bay leaves
2 tbsp.    salt
1 tsp.    butter, melted

Combine all ingredients except lobster and butter in large pot.  Bring to rapid boil.  Drop in lobster and cover. Cook over high heat for 9 minutes.  Remove lobster. Crack and remove lobster meat from knuckles, claws, and tails.  Brush meat with butter.  Slice tail and arrange on platter over corn.  Garnish with picked tarragon.

Maine Lobster Salad Roll

From Daniel Bruce
Yield 4 servings

3/4 lb    Fresh Maine lobster meat, medium-dice
1      small onion, small-dice
1     stalk celery, small-dice
3     tbs. mayonnaise
1     tsp. fresh-chopped tarragon
1     lemon
4     hot dog rolls
2     tsp. soft butter
Salt and pepper to taste

In a bowl combine lobster, celery, onion, mayo, and tarragon. Finely zest lemon and add that plus strained juice from lemon to the mixture. Toss together and season to taste.

Heat sauté pan over medium heat, lightly butter rolls, and griddle in pan till golden brown on both sides. Place lobster salad in rolls and serve with green salad.

Whole Roasted Fish with Maine Lobster, Charred Corn, and Summer Tomatoes

From Chris Parsons
Serves 2

For Lobster
1     bunch cilantro, removed from stems, rough-chopped
¼ c.      lime juice
¼ c.      chardonnay vinegar
1 c.     extra-virgin olive oil
1     1 1/4 lb. Maine lobster, cooked, cooled, removed from shell, tail cut in half
2      summer tomatoes, sliced, seasoned with salt, pepper, extra-virgin olive oil
2     avocados, halved, seed and skin removed, cubed
2     ears of corn, charred on the grill and removed from the cob
Kosher salt
Cracked black pepper
Fleur de sel

Whisk together cilantro, lime juice, chardonnay vinegar, and extra-virgin olive oil and season with kosher salt to taste. Place lobster meat, avocado, and charred corn into a bowl and spoon some cilantro vinaigrette over. Season with kosher salt and cracked black pepper and stir to combine. There should be an even coating of vinaigrette, but it should not be soupy. Fan marinated summer tomatoes on a large plate and arrange the lobster salad over the tomatoes. Keep chilled until the fish is ready to serve. Sprinkle with fleur de sel and cracked black pepper, place the whole grilled fish over the salad, and serve.

For the fish
1     2 lb whole fish (black bass or red snapper)
12     sprigs cilantro, leaves removed and chopped, stems reserved
3     limes, 1 thinly sliced, 1 cut into 8 wedges, 1 cut in half
1     tbsp. whole cumin, toasted in a dry pan and roughly ground in coffee grinder
Extra-virgin olive oil
Sea salt
Freshly ground white pepper

Place fish in sink and scale using a scaler or the back of a knife, scaling from the tail toward the head. Rinse the fish under cold water. Rinse out the body cavity thoroughly. Lay on kitchen towel and pat dry inside and out.  Using scissors, remove the fins and gills from the fish. Starting just behind the head and working toward the tail, use a sharp knife to gently score the skin (be careful not to cut too deep into the flesh), making about 5 cuts per side about 1 inch long and parallel to one another.

Stuff half of the cilantro stems and lime slices into the body cavity. Poke toothpicks through the bottom of the belly to securely close (it will take three toothpicks evenly spaced along the opening). Using your hands, evenly coat the fish lightly in olive oil. Generously season the fish with sea salt and sprinkle with ground toasted cumin.

Lay out a sheet of foil twice as large as the fish. Lay a second piece on top of the first the same size. Drizzle some olive oil onto the foil and spread out with your hand. Lay the fish in the center of the foil. Spread the reserved cilantro stems over the fish and scatter the lime wedges. Create a pouch with the foil by bringing the long edges together and folding them securely four times. Fold the ends closed.

Place the pouch in the center of a 425-degree oven or a hot grill. The fish will take about 16 minutes to cook. Remove from the heat and allow to sit for 3 minutes. Carefully open the pouch (it’s full of steam!). Drizzle with olive oil, squeeze the halved lime over the fish, and sprinkle with sea salt and chopped cilantro.  Place on the prepared lobster salad.


Source URL: