Fish

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.

Sen. Brown, Rep. Tierney Chastise Federal Fishing Authority

By Sarah Birnbaum   |   Tuesday, June 21, 2011
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June 21, 2011



BOSTON — A group of Massachusetts’ lawmakers is coming down hard on the National Oceanic and Atmospheric Administration, the agency at the center of a contentious debate over regional fishing rights and the subject of a damning Commerce Department investigation last year.
 
During a Congressional hearing on the agency held in Boston on Tuesday, Rep. John Tierney called for the resignation of NOAA’s chief, Jane Lubchenco. He said the agency failed to respond adequately to reports of abuses by its staff.
 
"I don’t see the empathy that ought to be there, I don’t see the understanding. And the real commitment to make sure that their positions are understood and factored into any decisions that are made," Tierney said. 
 
Tierney joins a growing chorus of lawmakers, including Massachusetts Congressman Barney Frank, who say that Lubchenco failed to respond to reports of abuses at NOAA quickly enough.   
 
The investigation, by the U.S. Commerce Department’s Inspector General, found NOAA was charging fishermen outlandish fines for small offenses. The money then went into a NOAA fund with no oversight. It was used by regulators to pay for fishing conferences in exotic locations such as Australia, Malaysia and Norway. It also purchased a $300,000 fishing boat used by government employees for fishing trips.  
 
The Inspector General also found the agency’s Law Enforcement Director, Dale Jones, shredded garbage bags full of documents in the middle of the investigation.
 
U.S. Sen. Scott Brown asked NOAA’s assistant fisheries director, Eric Schwaab, about Jones’ current whereabouts, but Schwaab refused to comment. He has said Jones was removed from his job, but according to CBS news, Schwaab remains an analyst still making a six-figure salary.
 
Schwaab also says the agency is addressing past abuses by making a number of financial reforms. Sen. Brown applauded these actions, but many fishermen say they ring hollow when the perpetrators remain unpunished.
 
Brown said the problem at NOAA goes deeper than what was uncovered in that investigation alone.
 
"NOAA's history of overzealous enforcement in the New England Fishery has come at the cost of the fishermen’s' trust and their livelihood. And many of them tell me that the folks in Washington regard them as criminals instead of a legitimate and valued regulated industry," Brown said.
 
In May, the Commerce Secretary ordered the agency to return tens of thousands of dollars in fines to fishermen. The government is still investigating if funds collected through fines are being used properly.

Shrimp Scampi By Ming Tsai

Monday, November 8, 2010
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shrimp scampi in a bowl

If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.

Ingredients
1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced garlic
12 large shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste

Directions
Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente.

Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and sautê the lemongrass, shallots and garlic for 1 minute, then season.

Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss Add butter, toss to melt, taste and serve.

Linguine With Spicy Clam Sauce By Annie Copps

Wednesday, May 25, 2011
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linguine with clam sauce

Chef Barbara Lynch has made her mark on the Boston restaurant scene with her five fantastic restaurants—and she recently published a book, Stir, where she shares her surprisingly easy recipes for the rest of us mortals. Here she mixes pasta with spicy clams for a quick and delicious dinner tonight.

Serves four

Ingredients
36 litttleneck clams, well scrubbed
¼ cup dry white wine
2 tablespoons olive oil, plus more to finish
1 ½ tablespoons finely chopped garlic
¼ teaspoon crushed redpepper flakes, plus more to taste
Kosher salt
1 pound linguine, preferably homemade (also in Barbara Lynch's book)
2 tablespoons chopped fresh parsley
About 1 teaspoon fresh lemon juice
1 to 2 tablespoons finely grated Parmigiano Reggiano

Directions
Heat a large saucepan or Dutch oven over high heat. Add the clams and wine, cover and cook, stirring about halfway through, until the clams open, 5 to 10 minutes. Remove the clams from the pan with a slotted spoon. Discard any clams that do not open. Carefully pour the juices through a fine-mesh strainer into a small bowl, leaving and sediment behindin the pan. When the clams are cool enough to handle, remove them from their shells and chop coarsely.

Heat the olive oil in a clean skillet over medium-high heat. Add the clams and garlic and let the clams sizzle undisturbed for 2 to 3 minutes, lowering the heat if the garlic starts to color. Add the red pepper flakes and a couple of tablespoons of the reserved clam juices and stir. Remove the sauce from the heat. Taste it and add more red pepper flakes and a little salt, if needed, keeping in mind that the clam liquid will be salty as well.

Bring a large pot of well-salted water to a boil and cook the pasta until just tender. Reserve ½ cup of the pasta water. Using a slotted spoon transfer the pasta to the skillet with the clams, add the parsley, and gently toss everything together over medium heat, adding a little of the reserved pasta water to loosen the sauce, if need be. Drizzle a couple of teaspoons of olive oil and lemon juice over the pasta.

Divide the pasta and clams among four bowls. Divide the sauce that remains in the pan among the bowls and sprinkle the pasta with Parmesan cheese.

From Stir by Barbara Lynch, Houghton Mifflin, 2009

(Courtesy: Yankee Magazine)

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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.

Bloody Mary Scallop Ceviche
By Ming Tsai

Monday, August 9, 2010
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If you've ever eaten at a Korean restaurant, you’ve probably tasted kochu jang, a chile bean paste that packs more flavor in its pinkie than most condiments.

Today I’m using it in my master pair with one of the West’s top sauces, Worcestershire, another flavor monster. Together, they’re a force to be reckoned with, as you’ll see in today’s recipe: My Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.

Serves 4

Ingredients
2 cups V-8 or tomato juice
3 tablespoons kochu jang
2 tablespoons Worcestershire sauce
1/2 cup 1/4-inch-diced celery
1 shallot, minced
pinch celery salt
4 limes, 3 juiced, 1 reserved for garnish
Kosher salt and freshly ground black pepper to taste
1/2 pound fresh Bay scallops, foot removed, rinsed, drained (or use quartered sea scallops)

Directions
In a large bowl, combine V-8, kochu jang, Worcestershire sauce, celery, shallot, celery salt and lime juice. Check flavor and season, if necessary. Add scallops and stir to combine. Cover and place in fridge for 10 minutes. Serve in chilled martini glasses garnished with lime wedge.

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

Olive Oil Poached Salmon with Edamames
By Ming Tsai

Tuesday, August 24, 2010
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You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.

Serves 4

Ingredients
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook

Directions
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.

Wine Notes
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft

—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region

—100% Tempranillo

__________________________________________________________
chef ming tsaiMing 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
Sarah Birnbaum
Sarah Birnbaum is WGBH News' State House reporter. Send her a news tip.

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