Alaskan Cod Mediterranean

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Just got back from Las Vegas and I cooked most of my specialties in 2 of the gorgeous homes we stayed in. Voila! Here comes this recipe.

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INGREDIENTS:

3 lbs.Wild Caught Alaskan Cod fillet

5 very red, ripe tomatoes

1 huge yellow onions (chopped)

2 Tbsp. extra virgin oil

1 tsp. Italian seasoning

3/4 cup of white wine

2 tsp. lemon juice

3/4 cup black olives (sliced into thin rounds)

2 Tbsp capers (undrained)

5 garlic cloves(crushed w/ garlic crusher)

2 tsp. salt and 1 tsp. Ground black pepper

1 tsp. coarse sea salt

 

PROCEDURE:

1. Wash and drain cod fillet in a colander, paper towel dry, season generously with salt/pepper mixture.

2. Boil tomatoes in water until skin isc peeling off, plunge in an ice cold water-filled bowl. Drain in a colander, peel off the skin, drain seeds and squeeze juice in a colander and discard the seeds. Chopped tomatoes and mix with juice.

3. Sauté garlic on medium heat in oil until fragrant, add the chopped onions until transluscent. Add Italian seasoning and tomatoes with juice for 5 minutes.

4. Add 3/4 cup white wine, black olive rounds, lemon juice, capers, sea salt, stir and simmer for 15 minutes, turn off the stove.

5. Pour some sauce on a thick oblong bakeware, Line up the cod fillet and pour all the remaining sauce mixture on top of fillet.

6. Bake at pre-heated oven 425ºF for 10 minutes and turn off the oven and leave it inside the oven for another 10 minutes. Serve immediately while still hot.

It’s good to be back from our week long R & R.

Peaches, Masarap!!!

 

Simple Salmon En Croute

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I was dying to learn how to prepare Salmon en Croute, so I got this recipe by phone from our fashion designer turned physician assistant friend Julie Rybitskiy. I didn’t use spinach, so I just used 2 Phyllo sheets, folded the sides, glazed the top with beaten egg yolks, and moistened the folded sides with egg whites. It tastes great! Let’s first gather up the ingredients….

 

INGREDIENTS:

1 lb. boneless Salmon

2 sheets of Phyllo sheets

juice of half a lemon

1 egg, white and yolks separated and beaten

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. ground black pepper

few stalks of scallions (chopped)

 

PROCEDURE:

1. Wash, drain, and paper towel dry the salmon. Season with salt and pepper generously front and back with your bare hands.

2. Spray Pam on the baking tray, lay the Phyllo sheets and put the seasoned fish on top of the sheets, squeeze lemon juice on top of the fish, and sprinkle chopped scallions and dill weed.

3. Gently fold the sheets enclosing the salmon inside, moisten the remaining 3 sides with egg whites then fold twice. Brush the top with the beaten egg yolks.

4. Bake in a pre-heated 425ºF oven for 20-25 minutes until it turns golden brown. Then, turn off the oven and let the package stay inside the oven for 10 more minutes then put on top of the dining table to cool down.

As usual, Masarap! Peaches.

Baked Salmon Steak with Portabello Mushrooms, Capers, and Lime

 

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I originally planned to make Salmon En Croute, a recipe my friend Julie Ribystkiy taught me by phone, but I bought a 2 pound salmon steak with bones so that idea was scrapped. Anyway, I had to bake this using a procedure that could make use of the ingredients I had on hand.

 

INGREDIENTS:

2 lbs Salmon Steak

12 pieces Portabello mushrooms (brushed, washed, and drained)

1 tsp. each of Italian seasoning, dried rosemary and dill weed

2 Tbsp. olive oil

half red onion rings

juice of 1/2 lime

1/4 cup white wine

1/2 Tbsp. undrained capers

 

PROCEDURE:

1. Wash, dry on a colander, and paper towel dry the salmon steak.

2. Season the steak generously with salt and pepper, filling in each nook and cranny.

3. Have the baking tray lined with aluminium foil, large enough that you can cover the top later. Spray some Pam and place the seasoned steak in the middle.

4. Pre-heat the oven at 300 ºF for 20 minutes and place the tray with the steak, uncovered.

5. In the meantime, sauté 4 garlic cloves, pressed by the garlic crusher with its peels on moderate heat with 2 tablespoons olive oil. Add the mushrooms and sauté until it sweats its juice, add the red onion rings plus the 3 kinds of herbs, stirring well to combine. Add the white wine and lime juice, stirring well to combine then add 1/2 tablespoon capers, 1/2 tsp ground black pepper. Stir then taste.

6. When the fish is half done in 20 minutes, pour this sauce mixture on top of the fish and enclose on the aluminium foil and bake at 350ºF for 15 more minutes.

7. When done, turn off the oven and take out the fish and open the aluminium foil and decorate the mushrooms around the fish. Rest the fish for few minutes and serve while still warm.

As always, Masarap! Peaches.

Pinangat My Way

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“Pinangat” is a very popular Filipino sour dish using either bilimbi (kamias) or tamarind (sampalok). Since I burnt it on my first attempt due to high heat, I devised a simpler way of boiling the ingredients with little liquids like avocado oil and fish sauce, and just steaming the milkfish inside the pot then covering the fish with the boiled sauce.

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This is the popular bilimbi or “kamias,” the most important ingredient here!

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INGREDIENTS:

2-3 pieces ripe tomatoes (sliced into rounds)

1 piece red onion (sliced into rounds)

10 pieces of  bilimbi fruits

2 pieces belly portion of a milkfish

1 Tbsp. Avocado oil

1-2 tsp. fish sauce

a thumb-sized fresh ginger (sliced thinly)

1 Tbsp. Avocado or olive oil

PROCEDURE:

1. Layer the onions and tomatoes on a pot.

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2. Layer 5  pieces of the bilimbi  and sprinkle the fish with black ground pepper then lay them on top of tomatoes then the remaining bilimbi  and lastly add the long green pepper. Pour a tablespoon of avocado oil and one or two teaspoons of fish sauce on top. temporary

4. Then gently gather the fish and temporarily put on a plate while boiling the vegetables left in the pot. Mash the tomatoes and the bilimbi while boiling then adjust the heat to a very low simmer until the sauce gets squeezed from the ingredients.

5. Stir the pot then place the fish on top and cover with the sauce while on a gentle, low simmer ,cover the pot and let the fish get cooked from the steaming sauce. After the fish is cooked, scoop  the sauce to cover the fish then cover the pot ,turn off the stove,  uncover the pot  and gather the fish very gently into a serving plate and pour the sauce from the pot. Enjoy with Jasmine or brown rice while still steaming hot!

A very traditional Filipino dish without too much broth, but with a lot of flavor.

-Peaches, Masarap!

Baked Salmon with Herbs

imageDuring this Lenten season, you cannot go wrong with salmon steaks baked with lots of herbs. Let’s start cooking!

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INGREDIENTS:

3 pieces salmon steaks, 4 lbs

1/2 cup olive oil

1/4 cup lime juice

2 tsp. Italian seasoning

4 scallions (chopped)

1 Tbsp.chopped celery

1 tsp.dried thyme

1 tsp.dried rosemary

2 cloves garlic (crushed with garlic crusher)

1/2 tsp Pink Himalayan salt

1/8 tsp. Ground black pepper

1 tsp. garlic salt powder

1/4 of a red onion (chopped)

1 Tbsp. chopped Cilantro

 

PROCEDURE:

1. In a measuring cup, combine all ingredients. Reserve 1/4 cup of the marinade.

2. Wash and drain in a colander the salmon steaks. Dry well with paper towel.

3. Place the salmon steaks in a huge plate and and pour the marinade on top.

4. Place the salmon steaks inside a huge ziplock bag with the marinade, remove the air, lock the bag and refrigerate for 30 minutes to an hour.

5. Take out the marinated steaks from the refrigerator and line them up on a baking sheet.

6. Bake at 325 for 20 minutes and occasionally  baste with the reserved marinade or until the fish flakes easily with a fork. Let it rest on the dining table for a couple of minutes before serving with your favorite salad greens.

-Peaches, Masarap

 

Paksiw na Pompano (Poached Fish)

This is a Filipino style of cooking where a fish like milkfish or Pompano is poached in vinegar, ginger, garlic, and onion, but mine is with a twist and I will show you all later. This is usually eaten with Jasmine rice and bagoong. Bagoong is a sautéed shrimp fish. As chutney is to Indians and Jamaicans, bagoong is to Filipinos.

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INGREDIENTS:

1 miklfish or Pompano (cleaned and scales removed, cut, washed and dried on a colander)

3 garlic cloves (smashed)

1 small onion (peeled, quartered or sliced)

1 thumb-sized fresh ginger (sliced thinly)

leeks or scallions

pieces of okra, Japanese eggplant, or Bittermellon or Karella (optional)

1 cup water mixed with 1/2 cup of a vinegar

a swirl of Sesame oil (for later)

1/2 tsp. coarse sea salt

1/2 tsp. black peppercorns

1 packet of coarse sugar cane sugar (for later)

1/4 tsp crushed red pepper flakes or fresh long green pepper (either or)

PROCEDURE:

1. Put the cut fish into a medium pot, pour the vinegar/water mixture, place all ingredients  except the sugar cane, scallions and the sesame oil. Make sure that the fish is submerged in the liquid and all the eggplant, bittermelon and okra are on top of the fish.

2. Cover the pot and turn the stove into a slow heat for a few minutes, don’t open the pot until the vinegar is cooked through and the fish is tender, approximately 10-15 minutes.

3. Open the pot, mix into the liquid the contents of 1 packet coarse sugar cane, add a swirl of sesame oil and tilt the pot to distribute the flavor. Serve with rice and bagoong.

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Here’s the Bagoong, the famous Sautéed Shrimp Paste we eat with Kare-Kare and Poached Fish like Pompano here, Enjoy! But please make sure you have no allergy to shrimp! It is very salty and gives the fish and the vegetables its salty kick. Some people prefers fish sauce on the side. Enjoy!

-Peaches,Masarap!

 

Sautéed Swordfish withTomatoes, Rosemary, Lemon, Capers and Mangoes

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My stepmom Corrie left a considerable amount of fried swordfish and cooked half of it in a sweet and sour sauce. Now the challenge is what will I create out of this very good fish. As I looked in my fridge, I still had the leftover fresh rosemary herbs, lots of lemon and mini peppers. I decided to just sautée it with lots of strong flavorful ingredients, so let’s start cooking. My ingredients pictured here are incomplete, but I kept finding additional ingredients later on (these ingredients are necessary if you want this special kind of flavor).

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INGREDIENTS:

2 lbs. fried swordfish (if fresh season with salt and pepper and rub with 1 tablespoon chopped rosemary and minced garlic and set aside)

handful of garlic (crushed and sliced)

mini peppers (and orange slices for splash of color)

red onion (sliced)

1 Tbsp. fresh rosemary (chopped)

1/4 cup any white wine

juice of 1/2 a lemon (remove the seeds to avoid bitter taste)

1/8-1/4 tsp. crushed red pepper flakes (depending on how spicy you want it to be)

fresh cracked black pepper

1/2 salt ( only add  if the swordfish is not seasoned during frying)

1 tbsp. avocado oil or olive oil

1 tbsp. capers (drained but not rinsed)

1/2 of fresh ripe yellow mango (peeled and sliced very thinly for garnishing)

1/4 cup pasta sauce

4 fresh red tomatoes (sliced or chopped)

1/4 cup water

Kerrygold butter (end up not adding a piece as the dish is very flavorful already)

 

PREPARATION:

1. Sautée garlic with crushed red pepper flakes in medium hot pan and when fragrant, add onions and when already translucent, add the chopped rosemary. Add sliced peppers, stir on low fire, stirring few times. Add the chopped tomatoes and cover until tomatoes are wilted and tender. Open the pan and stirring to prevent drying and burning. You may add water if it’s drying too fast.

2. Add the already fried swordfish, stir gently, add 1/4 cup of pasta sauce, scooping the sauce and splashing into the swordfish.

3. Pour the wine and the lemon juice, cover the pan for a few minutes then open. Turn off the stove and place the dish in a serving platter. Using the same pan, pour 1/4 cup water into and boil the water scrapping the leftover sauce from the pan on a low fire then add the capers, stir for a few minutes then pour it on top of the dish. Decorate with sliced mango.

As usual, I got carried away and couldn’t figure out if this dish was considered Caribbean or Mediterranean, but the most important thing is my creative juices just kept on flowing.

Oh, I just love to cook and would like to share it with all of you. Tastes good!!

image– Peaches, Masarap!!