Fish Curry (4)

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Have only eaten a prawn/shrimp curry but never a fish curry. This curry has a blend of Asian/Indian flavors and is medium spicy. I think this might also make a good fish pie mixture topped with mashed potato.

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 medium onion – finely chopped

2 cloves of garlic – grated

Thumb-sized piece of ginger – grated

2 tsp. garam masala and 2 tsp. curry powder – mixed together

1 can lite coconut milk

10 oz. cod – cut into bite size pieces

5 oz. spinach

1 tbsp. mango chutney

Place oil in a skillet/frying pan and when sizzling add onion and garlic. Turn heat down and let soften.

Add ginger and half the spices and cook until you can smell the spices.

Pour in can of coconut milk.

Toss fish in the other half of the spices.

When coconut milk is bubbling add fish, spinach and chutney, turn down heat, cover skillet with a lid and cook for around 8 minutes until fish is nicely cooked through.

 

 

 

 

 

 

Smoked Haddock on a Bed of Baby Tomatoes (serves 4)

Smoked Haddock on a Bed of Baby Tomatoes (serves 4)

This is SO good that I have been hankering for it since I returned from the UK and am on a mission to track smoked haddock (or Finnan Haddie as it is also called). The local market where my parents live has a wonderful fishmonger who every Friday drives his fish van filled with the very freshest of fish – they absolutely glisten.

So, last week I bought one large piece of smoked haddock (skinned) from the fishmonger, then I wandered over the veg. stall and bought some lovely, ripe small tomatoes and some nice new potatoes.

Cut tomatoes in halves or quarters, depending on size – you want a goodly amount of tomatoes to sit under the haddock.

Place haddock on top of tomatoes, season with freshly ground pepper and sprinkle some extra virgin olive over the fish.

Cook in oven for approx. 20 – 30 minutes (depending on size of fish).

There will be lovely juice from the tomatoes to pour over the smoked haddock and new potatoes.

Lemon Poached Salmon on a bed of Black Olive Hummus (serves 2)

Lemon Poached Salmon on a bed of Black Olive Hummus (serves 2)

I found some amazingly cheap wild salmon the other day – $6.99 a pound on sale versus $16.99! Cold poached salmon is quick and easy and I like it cold. I poached the salmon by pouring the juice of half a lemon and 2 tbsp. extra virgin olive oil over salmon and covering the roasting tray I cooked it in with aluminum foil. Hummus can serve as a side dish – love it with chicken – as well as a dip. So I made my black olive hummus (see recipe on this blog) and placed the salmon on top – and there you have it!

Jo’s Fish Pie (serves 4)

Jo’s Fish Pie (serves 4)

Not your usual fish pie but my spin on it. I took some wild caught cod and wild caught shrimp and cooked them in oil and lemon juice. For the sauce I took 1 dry US pint/8 oz grape tomatoes and some cloves of garlic tossed in olive oil and roasted in the oven, then whizzed in food processor. To the sauce I added some wilted spinach and then poured it over the fish (cut into bite size pieces) and shrimp. Then I topped it with mashed potatoes or omit them and eat the dish without.

The tomato sauce is so easy and so delicious and you can use it any time you need a tomato sauce. It’s not even really cooking – you just tip the tomatoes and whole cloves of garlic into a roasting dish and pour over some olive oil (I also added in the juices from the fish. It comes out of the food processor very creamy. It is my ‘go to’ tomato sauce (maybe I could just add veg. broth/stock and maybe some herbes de Provence and it would be a great soup or maybe…). I added in the juices from the fish.

1/2 pound of (wild caught) cod – cut into bite size piece when cooked

8 (wild caught) shrimp (UK – these are large prawns)

Juice of 1 lemon

1  tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place cod and shrimp in an oven proof dish, pour over lemon juice and oil and season with salt and freshly ground black pepper. Cover dish with aluminum foil and cook in oven for around 15 minutes (if shrimp are frozen de-frost first – best in a pan of warm water). Drain fish juices into tomato sauce in the food processor.

1 dry US pint of grape/cherry tomatoes

3 large cloves of garlic – peeled but whole

1 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place tomatoes, garlic and oil and add a little salt and freshly ground black pepper

Roast in oven for 30 minutes and then place in food processor along with juices from fish/shrimp.

5oz fresh, baby spinach

Rinse spinach and place in pan/skillet and cook until wilted.

Potatoes – mashed with extra virgin olive oil.

Place fish/shrimp in an ovenproof dish, pour over tomato sauce, add wilted spinach and top with mashed potatoes (or omit mashed potatoes and just enjoy the fishy dish.

Smoked Salmon Smeared with Taramosalata

Smoked Salmon Smeared with Taramosalata

This is a wicked appetizer! Taramosalata has 60 calories all from fat, but no trans fat, in 1 tbsp. It is SO delicious and I serve it on special occasions.
Calculate 2 pieces of smoked salmon per person, smear each slice with taramosalata and let everyone help themselves. Years ago I served the same thing in a ramekin dish, placed salmon in ramekin and scooped taramosalata into the middle.
Brand I used (stumbled upon it in my local Mediterranean Market and Deli, I was so happy!) is Krinos. It does contain lactic acid (jury seems to be out as to whether it is dairy) but I seem to be able to tolerate it.

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…

Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.

4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper

Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.

Sauce
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped

Place all ingredients in a bowl and whisk together well.