Cajun Fried Catfish

You can use grits, coarse cornmeal or panko crumbs for the final coating for this crisp, spicy fish.
1/4 cup flour
1 egg, beaten
1/2 cup Grits
2 Tbsp sesame seeds
2 Tbsp Bayou or Cajun seasoning
1/4 tsp salt

1-1/2 lb catfish fillets , cut into 4 portions
Canola or peanut oil

Place the flour on a large plate. Pour the egg into a second large plate. Mix the grits, sesame seeds and the cajun seasoning and place on a third plate.

Working one fish portion at a time, coat the fish with the flour. Shake off any excess flour. Now dip the fish into the egg, coating both sides. Finally coat the fish with the grits mixture on both sides. Lay the fish on a pie grate and allow to sit for 15 minutes or so in the refrigerator to allow the coating to dry a bit. This is optional, but can give a crisper coating.

Heat about 1/2-inch of oil in a pan with a high rim to 350F. Carefully place the fish in the oil and brown both sides. Remove to a paper towel.

Serve with tartar sauce and your favorite sides.
Dijon Horseradish Tartar Sauce
2 Tbsp good real mayonnaise
1 Tbsp thick Greek yogurt
1 Tbsp whole seed Dijon mustard
1 Tbsp prepared horseradish
freshly ground black pepper
1 Tbsp rice vinegar

Whisk together the sauce ingredients in a small bowl.


Roasted Cauliflower and Leeks
2 cups cauliflower flowerets
2 carrots, sliced
1 large leek, trimmed, cleaned and diced
1 tsp ground coriander
freshly ground pepper
1/2 tsp kosher salt
2 Tbsp olive oil

Preheat oven to 425F. Toss ingredients together and lay in a single layer on a rimmed baking sheet. Roast for a bout 30 minutes, stirring at least once.

Pan-Seared Cod on Tater Tot Waffles

I have a colleague at work who just loves tater tots - that tasty American potato invention, first created in the fifties by Ore-Ida.  You can have all kinds of fun with them, including making savory waffles.  Mine are a bit messy here, and after some more research I learned you should open the iron half way and fill the holes that may result, with more tater tots; then continue cooking.  I didn't know that and so mine are a bit rag-tag, but they were oh so crispy and delicious as a base for a saucy cod dish.
1/2 lb tater tots

3/4 lb cod fillets cut into 2 serving portions
2 Tbsp butter plus 1 Tbsp canola oil

2 dozen grape tomatoes sliced in half lengthwise
2 cloves garlic, minced

2Tbsp flour
1/2 cup onion, finely diced
1/2 cup dry white wine
1 cup chicken broth

Divide the tater tots in half. Pack one half of them onto a 6-inch waffle iron and close iron. Depending on your waffle iron, you may need 15 minutes or so to brown the tater waffle - my iron is small and slow. Make the first waffle and keep it warm in a warm oven while you make the second.

Meanwhile, brown the cod in a non-stick skillet in the butter and oil. Cook both sides until lightly browned, and just cooked through, about 6-8 minutes (10 minutes per inch of thickness). Remove to a plate and keep warm with the waffles in the oven.

While the fish cooks, sauté the tomatoes with the garlic and a dash of olive oil in another small non-stick skillet.

Now add the onion to the butter in the pan used for the fish and cook about 3-5 minutes. Add the flour and cook another 2-3 minutes.

Then whisk in the wine and broth and bring to a gently boil. Whisk until the sauce thickens. Then add the tomatoes into the sauce.

Plate the dish by topping each waffle with a piece of cod. Then spoon some of the tomato gravy over top.

Serves 2.

Tico’s Deconstructed Pan-seared Cod Chowder

Having lived in New England so many years, I have become quite accustomed to the thick creamy white chowder New England is famous for.  There are contests to see whose is the best.  And the best I can guess, is that it is those that use clam juice in its preparation.  The best have a slightly lobster/shellfish aroma to them which is not lost on the backdrop of a velvety light white creamy soup base.  Manhattan red chowders can't come close to capturing that in a subtle way.

We recently joined our daughter and friends at Tico in Washington DC after an exciting Georgetown basketball game at the Verizon center.  Tico is a fun, festive fairly casual restaurant founded by chef Michael Schlow.  Its a great place for post game eating, especially with their hibiscus margaritas, which are simply outstanding.  They should be when the restaurant boasts 88 different types of tequilla!

My wife had the Cod dish, in which chef Schlow deconstructed the New England fish chowder into its fundamental parts.  Each element shone so well because it was separately roasted and flavored.  It was so good, I reverse engineered it at home as best I could.  Thanks for the inspiration, chef Schlow!
2 Russet potatoes, peeled and cut lengthwise into 1/2x1/2-inch wide wedges
3 carrots, cut the same size as the potatoes
2 cloves garlic, minced
1 Tbsp rosemary leaves, crushed or chopped
2 Tbsp olive oil

1/4 lb bacon, diced
2 leeks, trimmed, cleaned and sliced in half lengthwise, and then into 4-inch long pieces
1/4 tsp crushed red pepper flakes

2 Tbsp butter
1-1/2 lb cod fillet

Chowder Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
1 bottle clam juice
1 cup chicken broth
1/4 cup dry white wine
1/2 tsp chopped dill weed

Preheat oven to 425F. Cut the cod into four serving portions.

Toss the potatoes, carrots and the garlic together with the rosemary and olive oil in a large bowl. Salt and pepper to taste.

 Tip veggies out onto a rimmed baking sheet. Shake to form a single layer.

Roast veggies for about 30 minutes, turning once, until golden brown.

Meanwhile, cook the bacon in a large non-stick skillet until just crisp. Remove bacon to a paper towel with a slotted spoon. Add leeks to skillet with 2 tablespoons water.

Cook over medium heat until the water evaporates, about 5-8 minutes, turning leeks over once or twice. Continue cooking another 5-8 minutes until the leeks are soft and tender and beginning to brown. Season with the red pepper flakes and remove to a plate.

Cover to keep warm.

While the leeks are cooking, make the sauce by melting the butter in the oil in a saucepan. Add the flour and whisk together for about 3-4 minutes, until the mixture emits a nutty aroma. Then whisk in the clam juice, broth and wine. Whisk together and bring to a gentle boil. Season with the dill and salt and pepper to taste. Allow the sauce to thicken - you should achieve a thickness of a nice New England clam chowder. If it is still too thick, thin as needed with a dash more of chicken broth.

Now add butter to skillet and melt throughly. Season the fish with salt and pepper. Add fish fillets and cook over medium-high heat on first side for about 4-5 minutes, until nicely browned.

Cod is a delicate fish that flakes apart easily, so do not move the fish around much at all. Gently flip the fish with a thin fish spatula and cook the second side for about 3-4 minutes, or just until the fish is just cooked through.

Plate the dish by evenly distributing roasted veggies on the bottom of four wide, shallow bowls. Top with leeks, again, evenly distributed. Place a fish portion on top of each bowl, and garnish with bacon.

Now carefully pour the sauce around the edges of the dish and serve immediately.

Serves 4.

Pan-seared Catfish with Cajun Vegetables

Get out your favorite Cajun spice blend for this bold Southern dish.
2 cups chopped cabbage
2 cup matchstick carrots
1 red pepper, sliced
1/2 purple Bermuda onion, sliced
4 green onions, cut into 1-inch pieces
2 cloves garlic, thinly sliced

1-1/2 lb catfish fillet, cut into four serving pieces
1 Tbsp cajun spice mix
1/4 tsp crushed red pepper flakes (or to taste)
2 Tbsp butter plus 1 Tbsp canola oil
1 Tbsp fresh lemon thyme

2 Tbsp flour
3 cups chicken broth

Heat a dash of canola oil in a large non-stick skillet and add the cabbage and the carrots. Cook for about 2-3 minutes.

Add the purple onion and red pepper and cook another 2-3 minutes.

Add the green onion and garlic and cook another 2-3 minutes. Set veggies aside in a bowl to keep warm.

Season the fish with cajun spices and the red pepper flakes. Season with a dash of salt. Melt the butter in the oil in the same skillet as the veggies and add the fresh thyme. Now add the fish. Cook on both sides about 2-3 minutes per side, until just cooked through.

Set fish aside, covered to keep warm.

Add the flour to the butter and oil remaining in the pan and whisk together. Cook about 3-5 minutes to form a roux. Add the chicken broth and whisk to a gentle boil. Allow the sauce to thicken and then return the veggies to the skillet. Mix well with the sauce and heat through. Serve the fish on a bed of veggies.

Serves 4.

Sea Bass Roasted with Garlic Onion Jam and Pistachio Almond Crust

Fresh herbs, nuts and garlic make for a wonderful crust on fish fillets.  But they have to be painted onto the surface of the fish, or they should fall off.  Mayonnaise works wonders as does mustard, and they impart their taste accordingly.

Here I use a fantastic jam of caramelized onion and roasted garlic (from Trader Joe's).  The savory element of the caramelization and roasting combines with the sweetness of the jam to complement the very robust flavor of black sea bass.  Try other paints you may have like orange marmalade or mint jam!
2-3 cloves garlic (to taste)
1/4 cup shelled pistachios
palmful fresh parsley leaves

3/4 lb fillet of Bass
2 Tbsp Roasted Garlic and Onion Jam (I used Trader Joe’s)
2 Tbsp sliced almonds

Preheat oven to 400F. Cut the Bass into two serving portions.

Load a small food processor with the garlic, pistachios and parsley. Pulse just only as few times as necessary to produce a VERY coarse grind 1/16-inch or so.

Cut Bass into two serving portions, diagonally in half, if the fishmonger cut the ends at an angle.

Place the Bass fillets skin-side down on an oiled casserole. Paint the surface of the filets with the jam evenly.

Distribute the pistachio mix evenly on top of the jam.

Then top the fillets with the sliced almonds.

Bake the fish in the oven for about 15-20 minutes, depending on the thickness of the fish. The dish should appear well cooked, browned and bubbly around the edges.

But caution: it is a common practice to overcook fish. Lean towards the shorter times, if anything.

Remove from oven and serve with your favorite side dish such as asian noodles. Serves 2.

Salmon on Greens with Radish & Apple

Let's start out the new year right with salmon and a salad.  The combination of radishes and apples gives savory and sweet notes to this healthy salad.
4 pieces skinless salmon (I used Trader Joe’s salmon patties)
1 apple, peeled, cored and sliced
4 radishes, sliced
1 yellow pepper, sliced
4-6 cups fresh baby spinach leaves
2 green onions, sliced
vinaigrette dressing to taste
1 Tbsp black sesame seeds for garnish
Lemon wedges

Sauté the salmon in a non-stick skillet in a dash of oil over medium heat. Brown both sides for a total of about 10 minutes per inch of thickness. Season with salt and pepper to taste.

Meanwhile gently toss together the vegetables in a salad bowl, dressing with however much you please.

Lay a bed of salad on each of four plates. Top with a piece of salmon. Garnish with sesame seeds. Serve with lemon wedges.

Serves 4.

Asian Seafood Stew

A hearty stew with a coconut based broth, rich with the umami of mushrooms, shrimp and scallops.
10 oz fresh mushrooms, sliced
1 shallot, finely diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, thinly sliced
1 dozen small fingerling potatoes halved
1 can coconut milk
2 cups chicken or turkey broth
1 bottle clam juice
2 Tbsp asian fish sauce
3 cups collard greens (or other hearty green like kale)

1 lb haddock or other white fish, cut into bit-sized pieces
1/2 lb sea scallops
1/2 lb shrimp, peeled and de-veined
palmful cilantro, chopped
1 lime, cut into wedges

Sauté the mushrooms and shallot in a dash of olive oil in a medium pot. Cook until the mushrooms have released what water they will, and have browned up a bit - about 10 minutes. Add the garlic, ginger, red pepper and the potatoes to the pot and cook another 2-3 minutes.

Add the coconut milk, broth, clam juice, fish sauce and collard greens and bring to a gentle boil.

Reduce to a simmer and cook about 10 minutes, to soften the greens.

Add the fish, shellfish and cilantro and return to a gentle boil. 

Reduce heat and simmer 2-3 minutes. Serve stew in bowls garnished with cilantro and lime wedges.

Serves four.

Tilapia in a Lemon Caper Mushroom Dill Sauce

Any white fish fillet will work well baked in a lemony béchamel sauce.
1 Tbsp butter
1 Tbsp olive oil
12 oz mushrooms, sliced thickly

2 Tbsp butter
1 1/2 Tbsp flour
1/2 cup white wine
1/2 cup chicken broth
1 Tbsp capers
1 Tbsp fresh dill weed, or 1 tsp dried
1 lemon, one half sliced, other half quartered

3-4 tilapia fillets, enough for four people

Heat oven to 400F. Melt first bit of butter and olive oil in a large skillet, until butter is melted and froth subsides a bit. Add the mushrooms and cook over high heat until they brown a bit, about 5 minutes. Set mushrooms aside.

Toss remaining butter into pan and melt. Add flour and stir into butter. Cook this roux for about 2-3 minutes. Add the wine an broth and bring to a boil., whisking constantly. Add the dill and capers and remove from heat.

Place the fish in an oiled 13x9 inch baking dish. Pour caper dill sauce evenly over fish. Top with mushrooms and sliced lemon. Bake 10-15 minutes, until sauce bubbles and fish is just cooked through.

Serve with remaining lemon.

Serves 4.

Asian Fish Cakes

When I see a bread deal on grouper or haddock, sometimes I buy extra and freeze some to have on hand to make fish cakes.  I kick it up a notch with Thai flavors, serving on a bed rice noodle salad and greens.
1 bundle fine rice noodles (I used whole wheat)
3-4 dried shiitake mushrooms
1 carrot, peeled into ribbons
1 small red chili, sliced

Fish cake mix:
2 cloves garlic, peeled and halved
1/2 inch fresh ginger, peeled and quarterd
1 shallot, peeled and quartered

2 lb haddock, cubed
8 shrimp

1 Tbsp corn starch
palmful fresh cilantro leaves
1 tsp (or to taste) favorite hot sauce
2 Tbsp fish sauce
1 egg
1/4 cup panko crumbs

Noodle dressing:
2 Tbsp sweet Thai chili sauce
1 Tbsp seasoned rice vinegar
1 tsp sesame oil
1 Tbsp canola oil

5 oz baby arugula leaves or other favorite greens

Bring a small pot with 2 cups water to a boil. Add the dried mushrooms and the rice noodles. Remove from heat and allow to steep about 15 minutes, turning the mushrooms a few times.

If the mushrooms need more hydration time, remove the noodles with tongs and drain well. Allow noodles to cool while mushrooms finish hydrating. When soft, drain mushrooms, cool and slice.

Toss the garlic, ginger and shallot in a food processor and pulse to mince well. Add the haddock and shrimp and pulse a few times to begin to shred. Allow a few chunks to remain as you will pulse more.

Then add the corn starch, cilantro, hot and fish sauces, egg and panko crumbs.

Now pulse again to mix well, but do not puree. You want a coarse mixture with pea-sized pieces remaining.

Form into 6 patties and place on wax paper on a platter. Cool in refrigerator for 20 minutes.

While the cakes cool, whisk together the chili sauce, vinegar and oils in a medium bowl. Toss in the noodles, mushrooms and carrot threads. Toss to mix well.

Heat a dash of canola oil on a griddle or large skillet. Brown the fish cakes over medium heat about 4-5 minutes. When nicely browned, flip cakes and cook other side until nicely browned, about another 4-5 minutes.

Lay a bed of greens on each of four plates top with a serving of the noodle salad. Place a fish cake on top. Garnish with sliced red chili. Serve with lemons or limes.

Serves 4-6.

Sherried Pan Seared Salmon Tarragon over Spinach

This is fast for a weeknight meal and way less expensive than takeout or those fancy boxed meal kits through the mail.
1-1/2 lb salmon fillet (thick cut) cut into four portions
1 50-oz bad fresh baby spinach leaves
2 Tbsp butter plus 1 Tbsp olive oil
1 Tbsp dried tarragon leaves
1 clove garlic, minced
1 Tbsp oil preserved sun-dried tomatoes, minced
1/4 cup cream sherry
3 Tbsp butter plus 1 Tbsp olive oil

Season the salmon fillets with salt and pepper. 

Melt the butter and the olive oil in a non-stick skillet.

Here I used leftover herb butter, but plain butter is just fine. Sprinkle the eluted butter with the tarragon, garlic and sun-dried tomatoes.

In a separate pan, sauté the spinach leaves in a dash of oil until wilted and all their water released.

Once the butter has bubbled all the water off, lay salmon fillets quarters skin-side up in the skillet. Cook over medium-high heat for about 5 minutes until the salmon flesh browns up nicely.

Turn the fillets - skin-side down - and continue cooking about 3-5 more minutes, until medium rare, or however you like salmon. Remove to a plate and keep warm.

Add the sherry to the pan and bring to a boil. Divide spinach as a bed among four plates. Top each with a salmon fillet. Pour sauce evenly over each fillet.

Serves 4.

Cook's Note:  If you are cutting down on butter or olive oil, you can pour half of it out before you add the sherry.  But I'd reserve it for another use if you need it and can use it soon - its full of flavor.