Coconut Fish Sticks with Spicy Garlic Aioli

Here in Jersey it’s the season for fresh fish!  It doesn’t get much fresher than when your dad delivers you fish that was caught that morning!  I used fluke for this recipe, but any white fish would work.  Flounder is easily accessible and pretty much the same thing.  Give it a try!

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Grilled Whole Fish Topped with Caper Oregano Sauce

This sauce was SO good! I made the recipe with fluke that I caught fresh that day, but any whole fish would be delicious with this sauce!

Here’s my catch:

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Ingredients:
1 whole fish – gutted and scaled
1/2 cup olive oil + a drizzle worth
1 Tbsp. kosher salt
3 cloves garlic – minced
Juice of one lemon
1/4 cup white wine
1/4 cup chopped fresh oregano
2 Tbsp. capers
Salt and pepper to taste

1. Drizzle olive oil on fish and rub with kosher salt.
2. Preheat grill to medium high and grill fish for 8 minutes per side or until cooked through.
3. While fish is grilling, heat oil in a saucepan over medium high heat, and sauté garlic until fragrant. Add white wine and lemon juice, and allow to simmer for 5 minutes. Add capers and oregano, and cook for 5 more minutes. Add salt and pepper to taste.
4. Remove fish from grill, remove skin if desired, and pour sauce over.

Fluke Puttanesca

There’s something glorious about finishing up a tough workout and getting a text from your dad with this picture:

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It means two very good things:

1. My dad had a great time out on his boat today.

2. DINNER!

Growing up we always had fluke breaded and fried, but that doesn’t work out too well on the diet. I love a foil packet meal, and figured that would be a great way to keep my awesome new grill working for us! Creating a quick and easy puttanesca sauce also allowed me to use up some of our fresh produce out of the garden.

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Ingredients:
2 large fish filets (I used fluke, but any filet would work)
1 tsp. olive oil
1 onion – diced
4 cloves garlic
1 Tbsp. anchovy paste
4 plum tomatoes – chopped
2 Tbsp. capers
1/4 cup pitted olives – halved
1/4 cup chopped basil

1. In a large skillet, heat oil over medium high heat. Add onions and garlic and brown. Stir in anchovy paste and allow to melt into the onions and garlic.
2. Add tomatoes, capers, and olive. Reduce heat to a simmer and allow to cook for 5 minutes, then stir in basil.
3. Place each fish filet on a large piece of foil. Top with puttanesca mixture. Seal by forming a packet with the foil.
4. Heat grill to medium high heat. Grill packets for 15 minutes.
5. Remove packets from grill and carefully open to serve.

Sundried Tomato and Walnut Crusted Fluke

I am a Daddy’s girl, and a day out on his boat with him makes me a happy camper! I have been consumed by wedding planning details (8 days, eek), and a day out on the water was just what I needed! We only caught one fish (ok, HE caught the only fish), but that is dinner for tonight! Can’t get fresher than that!

I am using fluke for this recipe, but if you can’t find it, any filet of white fish would work. You could use flounder, tilapia, or sole.

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Ingredients:
2 large filets of fluke
1/4 cup sundried tomatoes
5 leaves fresh basil
1 clove garlic
2 Tbsp. olive oil
1/2 cup walnuts
Salt & pepper to taste

1. Preheat oven to 400 degrees.
2. In a food processor, chop the walnuts until they form chunky crumbs. Transfer to a plate.
3. Rinse out food processor, add sundried tomatoes, basil, garlic, olive oil, and salt and pepper. Blend until it forms a paste.
4. Coat each filet with sundried tomato paste then coat with walnuts. Place on baking sheet.
5. Bake for 12-15 minutes until walnuts begin to brown.

Serve with a fresh tomato salad from the garden!

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Lemon Basil Fluke Over Sautéed Spinach

I am a daddy’s girl, so the fact that my father and fiancé get along so well warms my heart! They went fishing together today on my dad’s boat. We used to go fishing every single weekend at the Jersey Shore, but Hurricane Sandy destroyed our beach house. This is the first summer of my life not being down the shore, and it is a tough adjustment. I can’t imagine how the people who lost their primary homes are feeling.

Luckily, the boat is docked at our property, and the boys were able to go on a day fishing trip. They caught quite a few keepers and my fridge is now stocked with fluke filets! Yum! If you are not familiar with fluke, it is extremely similar to flounder. This recipe would work with any thin white fish filet like flounder or tilapia. As per the recipe, it is served over a bed of sautéed spinach. If you are not here for paleo, it would be excellent over a bed of fluffy rice.

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Serves 2
Ingredients:
2 fluke filets
1/4 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 tsp. garlic powder
1 egg – beaten
Juice of 1 lemon
1/4 cup white wine
1/4 cup chopped basil
6 oz. baby spinach
1 Tbsp. olive oil
2 cloves garlic – minced

1. In a shallow pan for breading, mix almond flour, pepper, salt, and garlic powder. Dip each filet in egg and then coat with flour mixture.
2. In a nonstick skillet, drizzle a little olive oil just to coat the bottom of the pan,and heat over medium high heat. Sauté each coated filet for about 3 minutes per side until browned. Remove fish from pan, cover, and set aside.
3. In a large pot, sauté garlic in olive oil until fragrant, then add spinach. Stir occasionally until wilted.
4. While spinach is cooking, add lemon juice and wine to skillet and heat over high heat until reduced by half. Add basil, stir, and turn off heat.
5. Plate a large pile of spinach, top with filet, and drizzle lemon basil sauce over.