HOME > Chowhound > Home Cooking >

Discussion

February 2009 COTM Schneider: Fish and Shellfish

February 2009 COTM: A New Way to Cook by Sally Schneider

Please post your full-length reviews of fish and shellfish recipes here. Please mention the name of the recipe you are reviewing and the book and page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Slow-Roasted Fish - A Guide to Improvising, p. 224

    Cooked this way, my piece of salmon was absolutely perfect - velvety and just cooked in the center, and I only used 1 tsp of olive oil. It's roasted skin-side down at 375 degrees. For the 1-pound piece below, it was 30 minutes. I used herbs I had in the garden - sprigs of oregano under the fish, and thyme sprigs on top, and sprinkled it with kosher salt and Ancho Chili Essence (p. 543).

    I served it with her basic Tomato Salsa (p.661) - minced red onion, cilantro, lime juice, olive oil, and halved Cherub cherry tomatoes - to which I added some of Penzey's Salsa Salad seasoning. It made a great healthy lunch yesterday, and the leftover piece of salmon was still moist and tender tossed in a salad today. E, who hates to "eat healthy" said "you can make this for me anytime". Easy, simple technique of cooking fish that I will now use more often.

     
     
    9 Replies
    1. re: Rubee

      Edited: Oops! The recipe is 275 degrees (which is what I did), not 375.

      1. re: Rubee

        I've been meaning to try this method, thanks for reminding me.

        1. re: yamalam

          I like that it's a quick and easy technique for a weekday dinner - since you cook the fish for 20-30 minutes, you have plenty of time to make a side dish or salad while it's roasting. Last night I used mahi mahi, added a little bit of homemade vegetable broth, sprinkled with Penzey's Fox Point Seasoning and dill, and topped with minced red onion and thin slices of lemon. It took minutes to prep, roasted for 20 minutes, and I served with a chopped salad. Quick and easy. The fish was again cooked perfectly and E declared this healthy dish again "delicious".

           
          1. re: Rubee

            Tried the Slow Roasted Fish method tonight with a nice piece of salmon. It was ridiculously easy and did come out perfectly cooked, moist and delicious. This is great for a weeknight, as you mentioned, but I don't think I'd use this method for guests. Mine came out a bit funny looking, and upon double checking the recipe, it does mention that the top will be translucent. But other than that, this seems to good to be true- super easy, little to no added fat, and delicious!

            1. re: yamalam

              We cooked the Slow Roasted Fish tonight but used fresh wild caught Haddock. Had a lovely big bunch of fresh thyme. I don't know if it was my oven but we had to roast it (at 275) for about 40 minutes before it was cooked through... barely. It was very tasty though. will probably make it again with another type of fish... it was very easy and allowed enough time to coordinate the side dish which was the Wild Rice with Leeks and Wild Mushrooms.... that was definitely a winner!

              1. re: Gio

                Saw an elaboration of this method on America's Test Kitchen. You preheat the oven to 500 with a (metal) baking pan inside, then turn the heat down to 275 and continue with SS's slow roasting technique. This way the inside is silky, moist and delicious, while the bottom skin gets crispy and brown. They also scored the skin so the fat can render out, which I always forget to do, especially when recipes don't remind me.

                1. re: yamalam

                  Many thanks for that tip regarding preheating the pan, Yamalam!
                  I never have scored the skin. We like it crispy, but perhaps I should try that too.

            2. re: Rubee

              Rubee: For those of us who don't have Fox Point Seasoning, would it be possible for you to give a general idea of what's in it? Any other spice mix descriptions will also be gladly welcomed.

              Thanks a lot.

              1. re: oakjoan

                Oakjoan: Penzey's lists all the ingredients for their blends. Here's what Rubee used in her posts above:

                Fox Point

                http://www.penzeys.com/cgi-bin/penzey...

                Salsa Salad

                http://www.penzeys.com/cgi-bin/penzey...

                Hope you've avoided getting too drenched in our crazy Oakland rain.

      2. Fillets in Green Curry Sauce, p. 228

        The author mentions this braised fish dish is based on one of James Peterson's favorite "quick and delicious" recipes, and his Fish & Shellfish: The Definitive Cook's Companion is the first seafood book I ever bought - a great cookbook.

        I use Maesri's Thai red curry paste (79 cents at a local Asian market) a lot as a base for quick and tasty curry dishes, but this is the first time using green curry. She gives a recipe to make your own (p. 561), but I used Maesri's brand. I also used salmon instead of white fish, and the slow-roasted method (p. 224), but with the s&p, white wine, butter, and shallots this recipe called for. The fish is removed from the dish, sauce reduced, and then curry paste, fish sauce, and coconut milk added. This made a nice weekday lunch earlier this week, served with sticky rice and lots of fresh cilantro.

        Since I didn't make my own curry paste as she suggests, for the leftovers today I doctored it up more and it was even better. I added some cubed roasted eggplant, a bit of palm sugar and lime juice, slivered fresh red chili, and Thai basil in addition to the cilantro.

        Maesri curry:
        http://www.myethnicworld.com/popup.as...

         
        1. A little late to the party, but...

          Clams Steamed in Sake p. 256

          My seafood CSA had clams this week! This would be a terrific weeknight dish provided you have time to soak the clams first.

          1.5 cups of sake is brought to a simmer and reduced by half. Add scrubbed clams, cover. In 3-4 minutes remove the opened clams from the liquid and place into soup bowls. Add minced shallots, 1 Tb. unsalted butter and a pinch of salt to the liquid and boil hard for 30 seconds. Pour liquid over clams, garnish with chopped herbs. Voila!

          This was very good. The sake provided a nice fresh flavor. I used parsley as the garnish since I had it on hand. I think Thai Basil would be interesting though. The author suggests serving this over egg noodles. I had it with a nice artisan loaf to soak up all the brothy bits. The recipe calls for 2 lbs of clams but I only had one. I made the full recipe for the broth and it was perfect for a solo meal.

          I would skip the pinch of salt in the future - completely unnecessary.