Fish

Pan-Seared Tuna Steaks With Warm Tomato, Basil, Olive Salad

By Susie Middleton   |   Tuesday, December 6, 2011
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For a healthy, delicious weeknight dinner, look no further than quickly seared fresh tuna steaks. Fresh tuna is so good for you – it’s chock full of heart-healthy omega 3s – and its dense, meaty texture and flavor taste great, too. The steaks take less than 5 minutes to cook, and a zesty tomato-olive salad to go with them takes only a few minutes more.

Serves: 4

Ingredients
4 5-oz. boneless, skinless tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red grape or cherry tomatoes, halved
1/3 cup sliced pitted green olives, such as picholine or Cerignola
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon juice

Directions

Season the tuna with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;
 

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Seared Haddock with Beans and Greens
By Annie Copps

Tuesday, August 10, 2010
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Not sure what to have for dinner tonight? I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.

Serves 4

Ingredients
½ cup olive oil
3 cloves garlic
1 pound fresh, local white fish (cod, haddock, or whatever is on sale)
1 can of cannellini or garbanzo beans
4 cups of fresh field greens (spring mix, baby romaine, arugula)
Juice from ½ lemon
Salt and pepper to taste

Directions
Saute 2 cloves of very thinly sliced garlic in olive oil (about ½ cup—it’s a lot, but you can use the oil after for other things). Start with cold oil in the pan (it tends to burn if you start with hot oil) and let the garlic cook until just lightly golden brown — about 3 minutes, but keep your eye on it (dark brown or burned means bitter).

Drain the garlic onto paper towels. Pour all but 1 tablespoon of the oil into a bowl and set aside.

Cut the fish into portions, season with salt and pepper, and brown on both sides. Just put it in the pan and don’t move it for 2 minutes; then turn it and cook until it’s cooked through (depends on the fish and the thickness, but 3 minutes oughta do it).

Rinse well and drain 1 can of white beans (I used garbanzo, but cannellini or gigante are great for this, too). In a medium bowl, combine four cups of spring mix or baby romaine with beans, toasted garlic, the juice of half a lemon, and about 1 tablespoon of the cooled garlic oil. Season with salt and pepper. Divide onto four plates and place the fish on top.



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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai

Wednesday, November 10, 2010
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Sake-Black Pepper Mussels With Granny Smith Apples

Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.

Ingredients
1 tablespoon minced garlic
3 large shallots, sliced
1 tablespoon coarsely ground black pepper
2 pounds PEI mussels, scrubbed, bearded
1 cup sake
1/4 cup ponzu
1 large green apple, peeled, julienned
2 tablespoons butter
Togarashi for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Directions
In a wok over high heat coated lightly with oil, stir-fry garlic, shallots, and black pepper; add mussels and season. Deglaze with sake and cover to open mussels.

When mussels are starting to open, add ponzu, green apple and butter.

Cover for about 30 seconds to allow flavors to meld.

Serve in a large bowl and garnish with togarashi.

Deviled Eggs with Tuna and Black Olives
By Annie Copps

Friday, August 6, 2010
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Do you know Oleana  restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.

Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins

Ingredients
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped

Directions
Heat oil in a medium saucepan over high heat.

Add the tuna, scallion, celery, curry and salt and pepper.

Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.

In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.

Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.

(From Ana Sortum, Spice)


___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Shucked Oysters With Two Sauces By Annie Copps

Tuesday, December 7, 2010
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Few ingredients express their hometown quite like an oyster. And the majority of oysters growing in New England are all the same species: Crassostrea virginica.

The size, shape, flavor, and texture of an oyster are not from the type of oyster they are, but rather where they come from—the salinity of the water, the temperature of the water, what the oysters feed on, and the force of the tides and speed of the currents—that's what makes an oyster from a coastal island in Maine taste completely different from the same species grown in Duxbury or Cotuit or Wellfleet. Just a squeeze of lemon or dab of cocktail sauce does a raw oyster well, but I hope you'll try these sauces to enhance their briny attributes.

A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.

Mignonette Sauce
1/4 cup finely chopped shallots
1 cup red wine vinegar
2 teaspoons freshly ground white or black pepper

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

Remoulade Sauce
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon anchovy paste
1/4 cup chopped cornichon pickles
1 tablespoon capers, rinsed
1/4 cup minced fresh parsley
1/4 cup fresh chervil

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai

Wednesday, December 22, 2010
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Swordfish-Bacon Kebabs with Cilantro Gremolata

Ingredients
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Prepare a hot grill, sprayed slick.

In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.

Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube.

Weave the bacon in between the swordfish and tomato as you thread each onto the skewer.

Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes.

Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes.

Plate using a satay plate and serve with remaining gremolata in dipping bowl.

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chef ming tsai
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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