Saturday, April 7, 2012

Weekend Cooking: Fish Fridays


Weekend Cooking, hosted at Beth Fish Reads, is open to anyone who has a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up over the weekend.

My weekly meal plan often includes at least one new recipe, and this Lenten season I decided to focus on fish. We had seafood experiment of some sort nearly every Friday. Today I'm sharing the two most popular dishes.

My favorite recipe came from Brunetti's Cookbook. Carol posted a recipe from this book several weeks ago and I wanted to take a closer look. Luckily, a copy was available through my library system.

Swordfish with Savory Breadcrumbs 
(Pesce spada al pangrattoto saporito)

Serves 4
1 lb 5 oz swordfish ( 2 slices cut into four)
1/2 cup breadcrumbs, plus extra to finish
a sprig of finely chopped fresh parsley
6 tablespoons extra virgin olive oil
1 tablespoon capers preserved in salt, washed and finely chopped
1 garlic clove, crushed
1/3 cup parmesan cheese, grated
2 medium eggs
a pinch of salt

Wash the swordfish and dry with kitchen paper. Place the breadcrumbs in a mixing bowl with the parsley, oil, capers, garlic, and cheese. Mix well. In another bowl, beat the eggs with the salt. Dip each swordfish slice in the egg mixture and then into the breadcrumb blend. Arrange them side by side on a baking sheet lined with parchment. Cover each swordfish with more breadcrumbs for an even tastier result. Place in a preheated oven and bake for 20 minutes at maximum temperature.

Note:
I used Italian seasoned breadcrumbs and set the oven to 450 degrees.



Another favorite came from a cookbook that's been on my shelf for a few years,  Moosewood Restaurant Simple Suppers.

Oven-Roasted Miso Sesame Salmon

4 serving-sized pieces of salmon fillet (about 6 ounces each)
2 tablespoons light miso
1 1/2 tablespoons mirin
1 1/2 teaspoons brown sugar
2 tablespoons rice vinegar or cider vinegar
2 tablespoons toasted sesame seeds
chopped scallions

Preheat oven to 450 degrees. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each filet, taking care not to cut all the way through. In a small bowl, combine the miso, mirin, brown sugar, and vinegar.

Roast the salmon for 5 minutes. Remove it from the oven, spoon the miso-mirin glaze onto the filets, and return to the oven until the fish flakes easily with a fork but is still moist, 3 to 5 minutes, depending on the thickness of the filets. Sprinkle with toasted sesame seeds and scallions.

Ingredient note: If you don't have mirin (a Japanese sweet cooking wine made from rice), increase the brown sugar to 1 tablespoon.

Personal note: my husband thought this recipe was "too sweet"



We really enjoyed these Friday evening experiments. I'm already thinking ahead to next year and considering a vegetarian focus.

40 comments:

  1. We eat fish every week all year round. We adore salmon and get stuck in a salmon rut. I'm going to have to bookmark this post for when the swordfish looks good at Wegmans.

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    1. Beth F - We have fish at least once or twice a week all year, too, but I figured Lent was a good excuse to try some new recipes.

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  2. My husband and I have been trying to cook new fish recipes too so I appreciate two new recipes. The swordfish is a fish I've only had once in a restaurant, never in my kitchen. Hope it's not too bony.

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    1. Margot - The swordfish is not bony at all, plus it has a very meat-like texture.

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  3. We went to a hibachi place yesterday and the two youngest kids wolfed down the miso soup. So, if they like miso, this salmon recipe may be a winner. Thanks for sharing the recipe!!

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    1. Libby - We were at a hibachi place yesterday, too, celebrating my twins' birthday. Miso soup is always a hit! Only one of them ate the salmon though - the other is a vegetarian.

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  4. I love fish! The salmon recipe looks interesting. Must get some light miso :).

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    1. Jama - I really liked the flavors in the salmon recipe. Too bad it was a little sweet for my husband's taste.

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  5. Both those look very tasty! We try to eat fish a couple of times a week, but I always end up cooking the same things over and over. I like these ideas.

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    1. Rose City Reader - I have several recipes that I use all the time, too, but we had fun trying new recipes over the past couple of months. These two were especially good.

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  6. Another recipe that makes me wish I liked fish. I am trying... I will eat the shrimp that I occasionally grill for my husband and parents. I think I will have to write the swordfish recipe down. They would fall over with shock if I made it:)

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    1. Stacy - Shrimp is a start! I really like the texture and taste of swordfish - it is very meat-like. Would love to see the reaction you'd get if you prepare this!

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  7. I love fish but usually just stick to catfish or red snapper. I think I'll give the swordfish recipe a try. It looks so good.

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    1. Vasilly - And I hardly ever cook catfish or red snapper... I need to branch out, too!

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  8. They both look so good! Especially the swordfish, and especially because of all the food in the Brunetti books.

    I hope you have a very happy and blessed Easter1

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    1. Audrey - The swordfish recipe was my favorite and a huge hit with the family. Happy Easter to you, too!

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  9. sounds yummy. i love trying new things. can you sub the swordfish? i am not a fan of swordfish.

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    1. Brenda - You could probably substitute swordfish for another heartier fish - maybe salmon, mahi mahi, or even halibut would be good. If you use a thinner whitefish, like tilapia or sole, the cooking time might need to be reduced.

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  10. Yum. I'll be trying that salmon dish. I love salmon.

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    1. Linda - It's a quick and easy recipe if you can find all the ingredients. Luckily, I found mirin at Wegmans.

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  11. I have never had swordfish, but cheese...and capers...garlic...how could it not be delicious.

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    1. Caite - That is definitely a winning flavor combination!

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  12. We love fish. Have never tried swordfish though.

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    1. Carole - I really enjoy swordfish for a change of pace.

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  13. Not having done much Japanese cooking, just tempura really, I had to look up mirin. So thanks for teaching me something new. The salmon recipe look appealing. - Fay

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    1. Fay - Mirin was a new one to me, too, and I was glad to be able to find it at our area Wegmans. I liked the salmon recipe much better than my husband did though... a little too sweet for him.

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  14. My son insists that he doesn't like fish. It wasn't always the case though. I need to try some new fish recipes and I have to say that swordfish recipe looks like a good place to start.

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    1. Marg - It really is good. Sadly, Twin B insists she doesn't like fish either. I can get her to eat shrimp though.

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  15. Look so delicious! Thanks for sharing the recipes. And, to you and yours, A Happy Easter, JoAnn!

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    1. Thank you, Arti. I hope you had a Happy Easter, too.

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  16. it looks beautiful on the plate and so healthy. My friend just got that Moosewood cookbook for Christmas a year ago. she loves it.

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    1. Peggy - Moosewood has some wonderful cookbooks. I'll be trying recipes from their Cooking for Health next.

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  17. Is it difficult to find swordfish? I don't remember seeing it in the supermarket, but then I wasn't looking for it, either.

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    1. Tasha B. - We're fortunate to have an excellent seafood department at our local Wegmans. Swordfish is often available fresh, but they always sell it frozen in individual servings. It's actually surprising how good it is frozen!

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  18. Both look delicious. We have been eating a lot more fish these days. I'll be trying your recipes, thanks for sharing.

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    1. Carol - Thanks. I hope you enjoy them as much as I did. My husband really didn't like the salmon much... just a little too sweet for him.

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  19. We don't eat nearly as much fish as we should but your salmon recipe sounds a bit like the one that I usually cook up. Haven't tried mirin, though (nor have I heard of it). Will check it out next time I'm at the grocery. Now that the weather is warmer maybe we'll do some grilled salmon steaks!

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    1. Trish - Mirin was a new one for me, too, but found it readily available at our Wegmans. The recipe was a little too sweet for my husband, but I really liked it. We like grilling salmon - often on cedar planks.

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  20. The first one is something that I would love to eat...looks beautiful and delicious!

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    1. Staci - That swordfish recipe was my favorite!

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