Category: Fish & Seafood

Penne with Swordfish Mint and Pine Nuts

Fish & Seafood, Pasta & Grains

A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4

Ingredients

  • 1 pound swordfish steak, about 1 inch thick
  • ¾ pound penne
  • ½ cup chopped fresh mint
  • ¼ cup plus ½ tablespoon olive oil
  • ¼ cup pine nuts
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon fresh-ground black pepper

Directions

  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
  2. In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
  3. Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
  4. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
  5. When the fish is cool enough to handle, cut it into 1-inch cubes.
  6. Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
  7. Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
  8. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
  9. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup mint, and ½ teaspoon salt.

Photo by  Max Straeten via morgueFile used with license

Squid & Zucchini Stir-Fry

Fish & Seafood

Yield: 4 appetizer servings

Ingredients

  • ½ pound cleaned squid, in thin rings, with tentacles
  • 12 ounces zucchini (about 2 medium), sliced thin
  • 4 ounces watercress (about ½ bunch), heavy stems removed
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • ½ teaspoon sugar
  • 1 teaspoon salt

Directions

  1. Toss the squid in a bowl with ½ teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
  2. Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
  3. Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.

Adapted from NY Times; May 3, 2010. Photo by The MacKay Way via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Fish Stew with Tomato and Parsley

Fish & Seafood, Soups & Stews

Serves: 6

Ingredients

  • 6 tablespoons olive oil
  • 1½ cup chopped onion
  • 5 large garlic cloves, chopped
  • ⅔ cup chopped fresh parsley
  • 2 cups crushed or diced tomatoes
  • 1⅓ cups cold water
  • 1 cup dry white wine
  • 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Directions

  1. Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
  2. Add parsley and stir 2 minutes.
  3. Add tomato and cook 2 minutes longer.
  4. Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
  5. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Adapted from Bon Appetit via Epicurious. Photo by Jules via Flickr used with CC Attribution license

Skillet Shrimp with Couscous

Fish & Seafood, Pasta & Grains

Serves: 6

Ingredients

  • 1 cup couscous
  • 1½ pounds medium shrimp, shelled and deveined
  • 2 leeks, sliced into ½-inch half-moons
  • 2 carrots, shredded
  • 1 cup frozen peas, thawed
  • 5 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Coarse salt and ground pepper for seasoning

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Adapted from Martha Stewart. Photo by Gnawme via Flickr used with CC Attribution, No Derivatives license