All posts tagged fish

Easy Flounder Ceviche Appetizer Recipe

Easy Fresh Flounder Ceviche

I’ll confess, I had never heard of Ceviche until I went to Belize to photograph a destination wedding a few years ago. We went for an all day boat cruise with Ras Creek off of Caye Caulker, Belize and had a chance to swim with the stingrays among the coral. As part of the experience, Ras dove down and caught a fresh lobster and made Lobster Ceviche on the boat for us to snack on between stops.

I was amazed. I had NO idea you could “cook” seafood with just the acidity of citrus juice! Incredible!

Flounder Ceviche - Prep Items

It doesn’t have to be lobster either. For this ceviche appetizer recipe, we used flounder fillets from PJ Stoops, which Mike picked up at Revival Market. Fresh fish is brought in on Saturday, so Mike tries to make it over there every few weeks to pick some up.

(Our Vermilion Snapper Meuniere was from PJ as well, and you can read more in the Cook’s Notes on the Meuniere on why finding good local suppliers is important.)

Rolling the Oranges to maximize the juice

Mike rolled the oranges to maximize the juice he could get out of them, and then squeezed them by hand over a bowl, catching the seeds that came out.

Hand squeezing the oranges for flounder ceviche

Preparing the flounder ceviche

After combining the juice of 1 orange and 2 lemons and adding the salt, Mike added the Sriracha to taste. How much you add is entirely up to you and the flavor you like. Whisk it together to prep and set it aside.

whisking the citrus juice together for the flounder ceviche

Shallot

Cutting Shallots

Cutting Shallots - Knife Techniques

Cutting Shallots - Knife Techniques

Prep the shallots, the scallions, and parsley. When Mike cuts shallots, he first cuts them horizontally through all but the end, and then vertically through all but the end, and then minces them. That way, they stay together and are easier to mince.

The Flounder from PJ Stoops, purchased at Revival Market

Flounder prepared for Ceviche

Add to a bowl the scallions and shallots with the flounder cut similarly sized pieces so that they will “cook” evenly.

Preparing Flounder Ceviche

Stir to coat well – you want the fish to be submerged if possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is “cooked” (opaque white all the way through). Add the parsley after it has cooked.

Flounder Ceviche with parsley

Now amaze your friends with your “cooked” Ceviche appetizer, which has never touched the stove! (Ok, maybe this is only impressive to me. I clearly need to be more adventurous in my eating.)

You can serve it with tortilla chips, sweet potato chips, or something else crunchy. Delicious!

If you would like to learn more on making Ceviche or get other ideas on fish and ingredients to use, check out the inspiration for this recipe, Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto.

Flounder Ceviche Appetizer Recipe

Flounder Ceviche

Ingredients

  • 1 lb. flounder fillets, skinned, cut into 1/2" by 1" or so strips
  • 3 scallions, white and light green part, chopped
  • 1 shallot, minced
  • Juice and zest of 2 lemons
  • Juice and zest of 1 orange
  • Salt to taste (1-2 tsp)
  • Sriracha to taste
  • 2-3 Tbsp fresh parsley, chopped

Instructions

  1. Combine juice of 2 lemons, 1 orange, salt and Sriracha in a small bowl. Whisk to stir well. Set aside.
  2. Combine chopped scallions (both white and light green part), minced shallot and flounder in a large bowl. Stir to combine.
  3. Add liquids, and stir to coat well - you want the fish to be submerged as much as possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is "cooked" (opaque white all the way through).
  4. After the fish is cooked, add parsley for garnish.
  5. Serve chilled with tortilla chips, sweet potato chips, or something else crunchy.
http://spoonandknife.com/easy-flounder-ceviche-appetizer-recipe/

Vermilion Snapper Meuniere with Leeks in Bacon Vinaigrette

Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette

Part of what makes food and cooking so wonderful is the community that surrounds it, and we are lucky to be in Houston and surrounded by some of the very best. Mike is pretty engaged with the food community of Houston over on Twitter. (You can find him at @CoffeeMike.) On a recent Saturday, Mike and PJ Stoops, one of Houston’s great treasures, got together at Revival Market, and Mike returned home with a Vermilion snapper.

Update: Be sure to read the Cook’s Notes: Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette for tips on how the recipe came together, tips on the preparation process, making the dish gluten free, why Mike selected the leeks as a side dish, and the importance of finding local suppliers.

Vermilion Snapper Meunière Recipe

Now might be a good time to point out that I don’t like fish. I don’t like the smell of fish. I don’t like that “fishy” flavor. When Mike wants to cook fish, he normally saves it for when I’m not at home. But that wouldn’t make for a very interesting Cooking with Mike project now, would it? Fortunately, the Vermilion Snapper wasn’t as “fishy” as some cuts can be. That gave me hope!

Ready to cook - everything we would need for the meal

Preparing the leeks for our side dish

Cooking down the bacon for the leeks

First Mike prepared the leeks and the bacon for our side dish. As he cut down the leeks, he cooked the bacon in our Le Creuset pot. He then removed the bacon and the fat, reserving them for use later, leaving just those little bits of bacon flavor behind. He added in the leeks to let them sweat and cook down.

Bacon flavoring for the leeks

Set the bacon aside to use later

Adding the leeks so they can sweat down

Smashing the lemons helps get the juice flowing

I had no idea before I met Mike that if you roll the lemons and “smash” them before cutting them, you will get the juice flowing and make it much easier to get out afterwards.

Next we moved on to making the lemon, bacon & mustard vinaigrette. Mike juiced the lemons by hand, catching the seeds with his other hand. He then added the mustard and as he blended it with the stick blender, he added the bacon fat reserved from cooking down the bacon earlier. This helped to emulsify it all together to be a delicious addition to the leeks.

Mike juicing the lemons and catching the seeds

lemon juice, mustard and bacon fat

Adding the bacon fat to the vinaigrette

Preparing the parsley for finishing the snapper

Preparing the Vermilion Snapper

Coating the Vermilion Snapper with cornstarch

As the butter melts down, Mike prepared the Vermilion Snapper. He seasoned the fish with kosher salt and pepper, and since I am gluten free, he then coated them in corn starch instead of flour.

In to the pan, corn starch side down, and then coating the other side with more corn starch.

Vermilion Snapper in the pan

Vermilion Snapper in the pan, coating with corn starch

Vermilion Snapper in the pan, glazing with the pan juices

Once you turn the fish over, glaze the fish with the butter sauce that is in the pan to keep it moist and well flavored.

Adding the bacon to the leeks

With the fish almost ready, Mike added the lemon mustard vinaigrette and the reserved bacon to the leeks. He then added lemon juice to the butter sauce in the fish pan to make a sauce to pour over the fish.

Adding lemon juice to make a pan sauce

Pan sauce cooking down

Adding the pan sauce to the Vermilion Snapper

The finished plate! The verdict? I might just be converted from not liking fish. I actually ate a whole filet! The buttery lemon flavor was perfect, and the leeks with bacon were the perfect complement to the fish. Just strong enough to support it, but not overwhelm it in flavor. Delicious!

Recipe: Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette

Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette

Yield: Serves 2

Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette

Ingredients

  • 2 snapper filets, cleaned and skin removed
  • 4 Tbsp. butter
  • 1 lemon, cut in half
  • 2 Tbsp. parsley, finely chopped
  • Cornstarch
  • Salt
  • Pepper
  • For the Leeks in Bacon Vinaigrette:
  • One bunch of leeks, trimmed, quartered, sliced thin.
  • Four rashers of thick cut bacon (or six of regular bacon)
  • Dijon mustard
  • Juice of three lemons

Instructions

  1. In a large skillet over high heat, melt the butter until foaming subsides and the butter just begins to brown.
  2. Dust the fish with cornstarch, and pat off any excess. Place fish in skillet and cook on the first side until golden brown, 2-3 minutes. Flip the fish and cook until the other side is golden brown and the fish is cooked through, 3-4 minutes.
  3. Remove fish to warm plate. Return the pan to heat and squeeze lemon juice into butter. Stir to combine. Remove from heat.
  4. Serve fish on warm plate, spoon brown butter/lemon sauce over, and sprinkle parsley over top.
  5. For the Leeks in Bacon Vinaigrette:
  6. In a medium pot over medium-low heat, render the bacon until crispy and dark golden.
  7. Remove the bacon to a small bowl and reserve. Pour out most of the bacon fat into another small bowl and reserve, leaving just enough to coat the bottom of the pot.
  8. Put the pot back on the heat, turn up to medium-high, and add the leeks to the pot. Give a generous pinch or two of salt (a couple of teaspoons), stir well, and cover. Let that sweat for 5-6 minutes until the leeks have cooked down and are soft.
  9. Meanwhile, while the leeks cook, mix the lemon juice and mustard in a bowl. Whisk in the bacon fat slowly (well, whisk vigorously, slowly add the fat) to form the dressing. Taste, and adjust for salt and pepper.
  10. (Note - the vinaigrette can be made in a snap with a stick blender an a pint glass or other tall container just larger than the blender head. Blend the juice and mustard, then with the blender running, pour in the oil in a slow, steady stream.)
  11. Remove the pot of leeks from the heat and stir, scraping up any stuck bits on the bottom of the pot. Add the bacon pieces back to the pot, pour over the vinaigrette, and stir to combine.

Notes

Be sure to read the Cook's Notes: Vermilion Snapper Meunière with Leeks in Bacon Vinaigrette for tips on how the recipe came together, tips on the preparation process, making the dish gluten free, why Mike selected the leeks as a side dish, and the importance of finding local suppliers.

http://spoonandknife.com/vermilion-snapper-meuniere-with-leeks-in-bacon-vinaigrette/