fish – Page 9 – Oswald Rivera

Category: fish (page 9 of 9)

Fish Fillets Baked in Sour Cream

Sometimes the best meals are those that are created on the spot. You know, where you just get inspired at that moment, mainly because you don’t have the luxury of time or preparation. That occurred to me recently when my wife invited a mutual friend to dinner. This was a last minute thing and I had an hour to come up with something inventive. I checked the fridge and discovered we had some cod fillets and a pint of sour cream. I also had some whole wheat spaghetti on hand. And the result was the recipe given which resulted in a quick, fast, and delicious meal.

Let me state that for this meal you can use any firm-flesh fish fillets: cod, haddock, turbot, perch, etc. But you can also use frozen fillets. Just let them defrost overnight in the fridge or let them thaw out at room temperature in the kitchen. If you’re pressed for time you can speed up the process by letting cold water run over them. This is a quick no mess, no fuss endeavor. In my effort, I served the fillets with their sauce over the whole wheat pasta.

FISH FILLETS BAKED IN SOUR CREAM

2 pounds fish fillets
1/4 fourth cup butter
1/2 cup grated Parmesan cheese
One cup sour cream

1. Preheat oven to 400 degrees F.
2. Lay fillets on a greased shallow baking pan or baking dish (again, I prefer cast-iron).
3. In a small saucepan, melt butter and stir in the Parmesan cheese and sour cream.
4. Spoon sauce over fish, covering evenly. Place in oven and bake for 20 minutes to 1/2 hour until sauce topping is golden brown and fish flakes easily with a fork. Serve over pasta of your choice, or over rice, or with boiled potatoes.
Yield: 4 servings.

Broiled Fish with Orange and Anchovies

February 11, 2014 / Oswald Rivera / 0 Comments

This is a recipe I discovered years ago. And it comes from Spain. That, I’m pretty sure of. This dish definitely harks back to the Islamic reign in Spain which lasted 700 years. Paella; the use of saffron; the cold soup, gazpacho; almond torte; flan; albondigas (meatballs); escabeche (cold marinated fish); can all be traced back to Moorish cooking. They also introduced citrus such as lemons and Seville oranges, as well as cooking with anchovies—and here you get fish fillets with orange and anchovies.

In this dish I use red snapper but you can use any good firm-fleshed fish fillets (haddock, scrod, cod, halibut, etc.). It calls for the zest, that is, flaked skin, of a lemon and an orange. You can use a fruit zester for this, or scrape the fruit skin using a grater; either works well. The dish has a nice citrusy undertone, but the other spices and the butter balance it off so that you get a succulent dish. It’s a recipe that is easy, but made to impress.

BROILED FISH WITH ORANGES AND ANCHOVIES

4 five-ounce fish fillets
6 tablespoons olive oil
Salt and ground black pepper to taste
3 tablespoons minced shallots
2 cloves garlic, peeled and thinly sliced
Zest of 1/2 a lemon, grated
Zest of 1/2 orange, grated
Pinch of red pepper flakes (or more, if you want it spicier)
6-ounce can? anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup orange juice
1 tablespoon butter
1 orange (preferably Seville orange), sectioned
1/2 lemon

1. Heat broiler on high. Brush both sides of fillets with 3 tablespoons of the olive oil and season with salt and pepper.
2. Place fillets in a oven-proof dish on top of rack. If using red snapper, place them skin side up. Cook until skin is blistered and fish is almost cooked through, about 3-5 minutes—be careful not to burn the fish. Transfer to a warm plate and set aside.
3. Heat remaining olive oil in a medium skillet or fry pan over high heat. Add shallots, garlic, fruit zests, pepper flakes and anchovies. Cook until sizzling.
4. Add orange juice and bring to a boil. Reduce heat to low and cook for about 3 minutes or until thickened.
5. Turn off heat and swirl in the butter. Gently stir in the orange sections, and add a squirt of lemon juice from the 1/2 lemon.
6. Top the fish fillets with orange-anchovy sauce and serve.
Yield: 4 servings.

Fish Bilbaina Style

November 1, 2013 / Oswald Rivera / 0 Comments

This recipe is a contribution from my late Uncle Phillip, von vivant, raconteur and ladies’ man extraordinair. Phillip was the black sheep of our family, mainly because of his lust for life. You could describe him as a lovable rogue; and he was a fabulous cook. According to him, the origin of this recipe is Bilbao, Spain, in the Basque country. Whether they prepare it this way in Bilbao, I do not know. But Uncle Phillip always stated they did.

Like most of his generation, Uncle Phillip had this thing about Spain and its culture. To a lot of older folk on the island of Puerto Rico, Spain is still regarded as the “mother country.” In fact, La Borinqueña,” the unofficial island anthem, has a phrase in it about the “Spanish motherland.” To us New York bred Puerto Ricans, or Nuyoricans, these sentiments are rather quaint. I have never been to Bilboa. Im sure I’d feel more at home in Lancaster, PA than in Bilboa any day. But I doubt I could find a genuine recipe for Bilbaina style fish in Lancaster, PA, or most parts of the U.S. for that matter.

Let me add that the recipe is from my first cookbook, Puerto Rican Cuisine in America (Perseus Books – Running Press). There are more like it in that tome. Enjoy.

PEZ A LA BILBAINA
(Fish Bilbaina Style)

1 2-1/2 to 3 pound striped bass, cleaned and scale but with head and tail still attached (can substitute
any other firm fleshed fish)
2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 medium ripe tomatoes, thinly sliced
1 medium green bell pepper, cored, seeded and cut into 1/4-inch strips
1 8-ounce can tomato sauce
2 cloves garlic, peeled and finely minced
Salt and black ground pepper to taste

1. Preheat oven to 370 degrees F.
2. Wash fish, inside and out, and pat dry with paper towels.
3. With a sharp knife, make 3 to 4 vertical slits on both sides of fish.
4. Heat olive oil in a frying pan or skillet and lightly brown fish over moderate heat on both sides.
5. Remove fish to a baking dish large enough to hold it comfortably. Top fish with onions. Then layer with tomatoes, and finally with the green pepper strips.
6. Pour tomato sauce over the fish, and sprinkle with minced garlic. Season with salt and pepper.
7. Bake uncovered, for about 30 minutes or until fish flakes easily with a fork.
Yield: 4 servings.

Caption: courtesy of ian brodie

Rum-Marinated Salmon

July 3, 2013 / Oswald Rivera / 0 Comments

Like most Americans, I love to grill. But there is just so many burgers, hot dogs and grilled chicken that I can take. I’m always experimenting with out-of-the-ordinary grilling dishes. Here, in the Rivera household, we enjoy grilled lamb for instance, and grilled seafood. And while experimenting with seafood, we discovered this rum-based marinade. I come from a culture where rum is used copiously, not only with imbibing, but with cooking. So why not a rum marinade for seafood, in this case, salmon? The thing about grilling with spirits is that the alcohol content cooks away with the grilling, and one is left with the flavor of the liquor. For this dish I prefer a dark rum, preferably añejo, that is, a rum that is aged over four years. But you can use regular white rum, if desired. Nothing is set in stone where a good, flavorful dish is concerned.

The other good thing about this recipe is that it’s very easy and quick: 15 minutes total. The marinating process itself can be from 5 hours or overnight. But once that’s done, it’s a snap to make this dish. Also, you can also use the leftover marinade as a baste for grilling chicken or other meat.

RUM-MARINATED SALMON

1/2 cup olive oil
2 teaspoons sesame oil
4 tablespoons soy sauce
1/2 cup dark rum
2 tablespoons dark brown sugar or maple syrup
4 cloves garlic, peeled and minced
3 drops Tabasco sauce (or hot chili sauce)
4 salmon fillets (about 1 1/2 pounds), with skin left on

1. First, make the marinade: in a small bowl, whisk together the olive oil, sesame oil, soy sauce, rum, sugar (or maple syrup), garlic, and Tabasco.
2. The day before the grilling, place the salmon in a large zip-lock bag and add the marinade. Then place the the bag in the refrigerator for at least 5 hours or overnight, turning the bag over at least once in the process so the the fillets will be totally infused with the marinade.
3. Next day, place salmon pieces on the grill, skin side down. Cook for 5 minutes. Turn carefully with a spatula and cook 2-3 minutes more or until desired doneness.
Note: If you don’t have a grill, you can also broil in the oven. Simply place salmon on a broiler pan or aluminum foil and broil on one side only (do not turn) for 5-6 minutes or until done.
Yield: 4 servings.

Photo: courtesy of The Grill Boy

Grilled Whole Fish

July 6, 2011 / Oswald Rivera / 0 Comments

Almost mid-summer, and the grill nuts are proliferating. But how about something unique and different besides the usual steak, hot dogs and franks? I know, some of you adventurous types have even taking to grilling lamb and pork chops. But how about a whole fish? Huh? What you say? Yes, barbecuing a whole fish. In Greece this is a very common procedure. It ain’t that hard, kiddies. And the ingenuity and combination of flavors will leave your guests wanting for more.

Any firm fleshed fish will do, bass, striped bass, flounder, rockfish, blue fish, monk fish, or fresh water trout. Have the fishmonger (or fish guy) clean and gut the fish, but with the head kept intact.

In terms of the grill, make sure it’s well oiled. Soak a paper towel with canola or vegetable oil, then wipe the grill with it before cooking the fish. This will prevent the burning or sticking of fish to the grill. Also, while grilling, some recommend sprinkling lemon juice over the fish to keep it moist.

So, guys, try grilling something out of the ordinary. Take that leap forward and expand your horizons. Become a real connoisseur of the grill. Besides, fish is brain food. Can’t go wrong with that.

GRILLED WHOLE FISH

1 cup diced ripe tomatoes
1/2 cup diced chopped fresh basil leaves
4 tablespoons olive oil
1/2 teaspoon garlic powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Ground black pepper to taste
Salt to taste
1 large whole fish or 2 smaller ones, 2 to 3 pound total
1 small lemon, thinly sliced
2 cloves garlic, peeled and finely minced
1 bay leaf

1. In a bowl, combine tomatoes, basil, 2 tablespoons of the olive oil, garlic powder and oregano. Season to taste with black pepper. Let it sit at room temperature while you prepare the fish.
2. Preheat grill to medium high. Do not use high heat while cooking. High heat will burn the fish on the outside, while leaving the center uncooked.
3. With a sharp knife make 3 or 4 diagonal slashes on each side of the fish. This helps the fish cook evenly. Sprinkle salt liberally over the fish. Rub the fish in and out with remaining 2 tablespoons olive oil. Now, here we have a difference of opinion. Some experts state that no other seasoning should be added since other seasonings, like pepper, will burn on the grill, and give the fish a bitter taste. Other experts state that seasoning the fish with additional pepper, oregano and other spices will enhance the taste. This is your call. If you want it well seasoned, go with it. If not, save the seasonings for the end.
5. Stuff the inside of the fish with lemon slices, garlic, and bay leaf.
4. Place and cook the fish on the grill about 10 minutes. Rule of thumb is fish should cook 8-10 minutes per inch of thickness. Turn and cook the other side 8-10 minutes. It’s best, when turning, to gently flip the fish over with 2 spatulas or one long one.
5. Fish is cooked when exterior is crisp and meat will flake easily with a fork. Carefully lift off the grill and set on a platter.
6. Serve fish topped with the tomato-basil mixture.
Yield: 4 servings.

Shallow Fried Fish

February 4, 2011 / Oswald Rivera / 0 Comments

The Chinese Lunar New Year is upon us. The year of the Golden Rabbit. Chinese New Year has always featured traditional foods which are served to commemorate the event. In the south of China it’s stir-fried lettuce and Cantonese shrimp; in southern Taiwan it’s crab rolls; in northern China it’s fried dumplings. Always every meal includes a fish dish. One of my favorite fish meals for this time of year, or any time for that matter, is shallow fried fish. It’s very easy to make and includes a technique called “shallow frying.” This type of cooking has been popular in China, I’m told, for many years. So, tonight, give tradition its due, and pay homage to friends and ancestors, with an entree that’s bound to please everyone.

Be aware that this recipe calls for a whole fish. That’s right: whole—with head intact. Almost any variety of fish can used: blue fish, tilapia, mackerel, flounder, mullet, tilefish, red snapper, stripe bass, etc. Just make sure the fish is scaled, gutted and clean (but with head kept on). For this kind of cooking, a wok is perfect; but any large skillet or pan can also be used. Note that this fish goes well with steamed rice or noodles.

SHALLOW FRIED FISH

1 whole fish, 1 1/2 to 2 pounds
1 teaspoon salt per pound of fish

2 tablespoon peanut oil (or olive oil)
1 teaspoon sugar

1 piece of ginger, approximately about an inch, peeled and minced
2 tablespoons soy sauce (preferably light soy sauce)
2 tablespoons dry white wine, or dry sherry
2 tablespoons water
2 stalks scallions, finely chopped

1. Rinse the fish under cold running water and dry with paper towels. Rub it well inside and out with salt.
2. Heat the wok at a high temperature. Add the oil and tilt the wok until all the bottom is covered with oil. Lower heat to medium-low.
3. Add the fish, and tilt the wok at different angles to let the fish catch the heat evenly. BE PATIENT and cook for about 10 minutes. Additional drops of oil may be added, if needed, to prevent the fish from burning and sticking to the bottom of the wok. Turn the fish and cook the other side for about 10 minutes. When the fish is well browned (that means its done), carefully take out the fish, and clean the wok with paper towels.
4. Heat wok again, add sugar, ginger, soy sauce, wine, water, and scallions. Add fish and tilt the wok to let this mixture surround the fish. Cook on medium heat for 1 minute. Turn the fish and cook the other side for 1 minute. Remove from wok and serve, spooning the sauce over the fish.
Yield: 4 servings.

Tuna Fish Casserole – The Old Standby

March 1, 2010 / Oswald Rivera / 0 Comments

Back in my youth, me and my dear friend, Paul Goldstein, use to share a place in the Bronx, not far from the Concourse. During our lean periods, we would have his famous tuna casserole which would keep us going until the next payday came in.

Today, my salad days are behind me but, once in a while, my wife and I prepare a tuna fish casserole which harkens back to those days of my young manhood. Actually, this dish is a great American invention if there ever was one; the best, quick pick me up meal I can think of. It’s easy to make, filling and nutritious. I’m sure there are as many tuna fish casserole recipes as there are grains in the sand. Yet, my limited palate considers Pablo’s creation to be among the best. And it is given below. So, the next time your significant other, or the kids, or any one else in the family, yearns for something fast and good, nothing beat this old standby.

PALIBACHI’S TUNA FISH CASSEROLE

2 5-ounce cans tuna fish

1 package egg noodles

1 can Campbell’s cream of mushroom soup

1 can Campbell’s cream of golden mushroom soup (absolutely need 2 different ones)

1 10-ounce package frozen peas and carrots

12 slices of Kraft American cheese or cheese of your choice

2 eggs

1 medium green bell pepper (pimento), sliced in rounds being careful to remove seeds

and fibers

1 tomato, sliced in rounds

Ground cinnamon to taste

1. Preheat oven to 325 degrees.

2. Cook egg noodles according to package directions, drain, rinse, and place in a large Pyrex or glass bowl.

3. Add both cans of soup. DO NOT ADD WATER. Drain tuna fish and add to bowl along with the peas and carrots. Add the eggs and mix well.

4. Add cheese slices so that they cover the top but leaving an open space in the middle of the casserole. Top with alternate slices of tomato and green pepper. Sprinkle with cinnamon.

5. Bake for 30 minutes (max).

Yield: 6 to 8 servings.

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Oswald Rivera

Author, Warrior, and Teacher