Chili Duck Thai Catfish with Snap Peas

There is a small Thai restaurant I went to often on Boylston St. in Boston, the Chili Duck, that serves the best catfish dish. These crispy seared catfish with Thai-flavored vegetables brought back memories of Bancock. Funny how aromas, like music, bring back strong memories...4 catfish fillets
1 package fresh snap peas, about 12 oz
1 large carrot, peeled and sliced
1 red pepper, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 can coconut milk
1 Tbsp Thai red curry paste
1 Tbsp Nam Pla, Thai fish sauce
1/2 tsp red pepper flakes
1 lime, quartered

Sauté the carrot and pepper in a skillet in a bit of canola oil over medium heat. Meanwhile, heat a large non-stick skillet with a bit of canola oil, until the oil shimmers hot. Slip in the catfish and sauté over high heat to brown each side well. Flip the fillets carefully half way through (about 2 minutes). Toss the snap peas into the skillet with the carrots. Cook another minute and then add the garlic and ginger. Cook another 1-2 minutes, until very fragrant. Set the veggies aside in a bowl. Add the coconut milk to the skillet used for the veggies, and reduce the liquid by about a third. Add the curry paste and fish sauce to the coconut milk, and return the veggies to the skillet. Stir gently and heat through.

Plate the catfish fillets and top each with one quarter of the veggie mix. Serve with a lime quarter.

Asian Asparagus With Purple Kale

1 bunch asparagus, cut into 1-inch pieces
1/8 lb bacon, diced
2 cloves garlic, sliced
½ inch piece fresh ginger, minced
Dash red pepper flakes
½ cup white wine or chicken broth
1 bunch purple kale, chopped
2 tsp sesame oil
1 Tbsp rice wine vinegar
2 tbsp white wine
1 Tbsp soy sauce
1 Tbsp sesame seeds

Sauté bacon in a large skillet until browned. Remove to a paper towel. Leave about a scant tablespoon of drippings in pan and add asparagus. Sauté for about 2 minutes, then add the garlic, ginger and pepper flakes. Cook another two minutes, until fragrant. Remove to a bowl.

Add wine or broth to skillet and toss in kale. Salt and pepper to taste. Cook for about 10 minutes, covered, until kale softens, stirring every so often. Add remaining ingredients and return asparagus mixture to skillet. Heat through and tip into serving bowl.

Roasted Chicken with Chick Peas and Tomatoes

1 large onion, diced
1 large carrot, diced
1 roaster chicken, cut up into serving-sized pieces
2 cans chick peas, drained
2 cans diced tomatoes, drained
8-10 fresh sage leavers, jullienned

Heat oven to 375F.  Heat a heavy roasting pan on the stovetop and sauté the onions and carrots for about 5 minutes, just to begin to soften.  Pour in the chick peas and stir.  Nestlé the chicken pieces among the chick peas. Scatter the tomatoes over the chicken and sprinkle with the sage.  Salt and pepper to taste.  Lightly spray the chicken with a bit of canola oil.

Bake for 35-45 minutes, until the chicken is cooked through.  Serves 4-6.

Cook's note: An alternative is to remove the back from the chicken using shears, and to flatten the chicken with the palm of your hand.  Roast the chicken whole (along with the back beside it, if you wish), then carve the chicken after roasting. I was told this keeps the breasts more moist, and I have to say they were moist.  But I'd say its up to you how you bake this, and both ways will be delicious.

Grilled Mahi Mahi with Tomato and Bean Salsa

1 lb Mahi Mahi boneless fillets
1 recipe Tomato Bean Salsa
1 avocado, cut in half, pitted, peeled and sliced

Grill the fish for about 3-4 minutes per side, depending on the thickness. A 3/4-inch fillet should be cooked with 4 minutes grilling per side. Salt and pepper to taste.

Plate the fish and top decoratively with sliced avocado and salsa.

Tomato and Bean Salsa

You can substitute most any green veggie such as zucchini or asparagus for example, if don't have and green beans hanging around.

1 large ripe tomato, diced and allowed to drain a bit
1 can cannellini beans, rinsed and drained
1/2 cup blanched green beans, sliced about 1/4 inch
1 clove garlic, pressed
2 fresh sage leaves, minced
1/2 jalapeño pepper, seeded and minced
1/4 cup Lemon Herb Vinaigrette

Gently toss all ingredients together, and allow flavors to meld for 20 minutes.

Warm Potato Salad with Lemon Herb Vinaigrette

2 lb new red potatoes
2 Tbsp purple Bermuda onion, finely diced
½ cup finely diced crunchy veggies such as colored peppers, celery, fennel
1 Tbsp minced chives
½ cup Lemon Herb Vinaigrette

Cook the potatoes in salted water just until softened – test with a knife. Drain and allow to cool, just enough to handle. Dice and toss gently with remaining ingredients. Serve warm.


A richer, more mustardy alternative – mix one rounded tablespoon of whole-grain Dijon mustard with the vinaigrette.

Grilled Wild-caught Salmon with Dill on a bed of Lentils

1½ lb wild-caught salmon fillet, skinned, cut into 4 servings
1 recipe Lentil and Green Bean Salad
1 tsp dill weed

Heat the grill and oil the grate. Prepare lentil salad (or bring previously prepared, chilled salad to room temperature). Grill salmon, serving side down for 2-3 minutes, just until the fish releases from the grill grates (do not rush this – if the fish sticks, it is not done yet). Flip and continue grilling for a total of about 5 minutes for a ½-inch thick fillet. Sprinkle dill on top of fish and salt and pepper to taste.

Plate a serving of lentil salad and top with a serving of salmon. Serve with lemon.

Lentil and Green Bean Salad with Herbs and Feta

I used canned lentils and green beans for this preparation for speed, even though this dish is much better made from dried lentils and fresh green beans, without question. However, let's face it - sometimes time is just of the essence. Canned lentils can be hard to find outside an ethnic or specialty food store - or unless you are in Canada or Europe where canned lentils abound! If you cook the dried lentil, use Puy lentils because they hold their shape so much better than common brown lentils - look for them in the health food aisles or bulk bins. Use fresh herbs if at all possible. I used a mix of thyme, oregano, mint and parsley. This salad can be served warm or chilled.

2 cups cooked lentils
1/2 lb green beans (or 1 can, drained)
2 Tbsp purple Bermuda onion, finely diced
1 clove garlic, minced
Palmful of fresh herbs, such as sage, oregano and parsley, minced

1/2 cup Lemon Herb Vinaigrette

If you don’t have any made up, a quick alternative to Lemon Herb Vinaigrette for this salad:
Juice of 1/2 lemon
3 Tbsp olive oil
1 tsp Dijon mustard
Salt and pepper to taste

Cook fresh green beans in some salted water only for about 3-5 minutes, just until they are just crisp-tender. Toss is a bowl of water and ice cubes to stop the cooking, then drain. Toss with all the remaining ingredients except the Feta. Turn into a serving bowl and top with the Feta.

Lemon Herb Vinaigrette

You can use whatever fresh herbs you have in your garden or otherwise have on hand.

juice of 1/2 lemon, about 2 Tbsp
1 Tbsp cider vinegar
1/4 cup olive oil
about 2 tsp fresh sage leaves, minced
about 1 tsp fresh lavender or tarragon, minced
about 1 Tbsp fresh parsley, minced
1 rounded tsp Dijon mustard
1/4 tsp salt
fresh ground pepper

Whisk all ingredients together.

Broccoli Fifi

This is a quick broccoli prep that our daughter's good friend, Fifi really loves. Its faster than roasting broccoli - and another way to get a rich browned-flavor out of broccoli.
2 cloves garlic, thinly sliced
2 Tbsp Balsamic vinegar
3 crowns broccoli, trimmed and chopped

In a large non-stick skillet or wok, add 1 Tbsp olive oil and garlic. Cook for about a minute, until fragrant. Add 1 Tbsp water, the Balsamic vinegar and the broccoli. Cook an fairly high heat, stirring often, until the broccoli browns at the edges and is just crisp-tender. Tip into a serving bowl.