Ingredient Spotlight - Blackfish Roasted with Olives & Sage

It all starts with one question: 

"What's good today?"

Blackfish with Sage & Olives + a Salad of Lambs Lettuce (Mache), Green Apple,
Shallot and Blue Cheese Dijon Dressing and Baked Potato by my Mom! Photo: NK

I've shared many times that I begin most of my shopping trips to the butcher, fish or farmers market with that very inquiry. The reason? It's a whole lot easier to cook great meals when you begin with excellent ingredients.  Using in season fruits, vegetables and even proteins (did you know it's Oyster season now?) can make a real difference in your food. 

Last weekend the answer was Blackfish. 

Blackfish, huh? I'd never really cooked with it and couldn't recall eating. "What's it like," I asked my fishmonger. "Well, they are firm, white fleshed fish. They like to eat crab, so they're a little sweet. Almost a slight lobster-y quality to them."

Lobstery? 

Say no more.

Baked Blackfish - this easy recipe came out perfectly! Photo: NK 

Even though I cook all the time there's always a little anxiety around trying a new ingredient. 

It's easy to revert to the familiar and foolproof, and with fish (we love cod, flounder, sole, tuna, and all the shellfish under the sun), cook times are much faster, so there's an even greater motivation to time things out just right.

All that said, there's only one way to learn - and that's practice.  Practice, and a good, simple recipe.  

With no Blackfish experience to speak of, I went to the internet and compared some simple preparations. It wasn't long before I stumbled on one from Serious Eats - one of my favorite web destinations for food news and recipes. The super short ingredient list was an instant sell. 

Roasted Blackfish With Olives & Sage 
Lightly Adapted Recipe By Melissa Clark, Cook This Now as published on Serious Eats
Serves 4-6 

Ingredients: 

3 Tablespoons Olive Oil
2 (1 Pound) skin-on Blackfish Fillets, patted until dry
Sea Salt
Freshly Ground Black Pepper
10 Large Sage Leaves
1/2 Cup Pitted Kalamata Olives
3 Tablespoons Lemon Juice
Smoked Hot Paprika or Sweet Paprika 

Method:

1. Preheat Oven to 425.

2. Drizzle about a Tablespoon of Oil on a large baking sheet. Place the fish fillets, skin side down, in the pan. Season the fillets generously with Salt and Pepper. 

3. Pile the Sage leaves on top of each other, roll them up, and slice them into thin ribbons and in half again. Sprinkle the Sage over the fish and then scatter the Olives on top and around the fish. Drizzle with the remaining Olive Oil. 

4. Place pan in the oven and roast fish until it is opaque, roughly 8 to 10 minutes. Sprinkle fillets with Lemon Juice and dust with Paprika. Optionally sprinkle with a bit more oil and serve right away. 

Lazy Days of Summer - Two Simple Seafood Starters

Super local greens, Photo: NK 

Is there anything better than a lazy Summer weekend? 

This last one was a winner thanks to beautiful weather, a Super Moon, and doing a whole lotta nothing. 

Some of the highlights: 



Fresh and delicious local greens from our neighbor's garden - Thank you, Freddie!




Checking out some beachy yard sale kitsch

Photo: NK 

And of course, a nice bottle of this  (goes great with seafood, but we'll get to that soon).  

Lieb Cellars, bridge lane rose, Photo: NK 

My perfect weekend will almost always include a nice home-cooked dinner. Staying on theme with our ever-growing seafood obsession (check out our previous fish feast HERE), I chose to make two deceptively simple light and elegant appetizers.

For each of these recipes, all you'll need is about 20 minutes, a grill or grill pan, and a very good fish market. Lazy summer evening approved. 

Grilled Scallop Salsa Cruda

Grilled Baby Octopus with Orange, Chile, & Olives 

Grilled Scallop Salsa Cruda
Lightly Adapted from the New York Times
Serves 2-3 as an appetizer 

Ingredients: 
8 large dry Sea Scallops, small side muscle removed and discarded
2 Tablespoons fruity Olive Oil + extra for brushing Scallops 

Photo: NK

1 large very ripe Tomato, roughly chopped
1/2 Tablespoon finely minced Garlic
1/3 Cup Italian Parsley, chopped
2 Tablespoons Balsamic Vinegar
1/2 teaspoon minced Jalapeno, optional
Kosher Salt
Freshly Ground Black Pepper
Crusty Bread or Tortilla Chips for serving 

Method: 
1. Heat a grill or stovetop grill pan until very hot. 

2. Brush Scallops on both sides with some Olive Oil and sprinkle them with Salt and Pepper. 

3. Sear Scallops on one side for about 3 minutes until grill marks appear. Flip them to the other side and cook another 1-2 minutes until firm and opaque. Set Scallops aside and allow to cool. 

4. Meanwhile, mix all other ingredients together in a medium bowl to create the Salsa. 

5. Cut Scallops into quarters and toss them into salsa. Stir. 

6. Taste and season with Salt and Pepper. Serve room temperature or slightly chilled. 
Enjoy!

Grilled Scallop Salsa Cruda, Photo: NK 

Next up, delicious Baby Octopus with Spicy Chile, Orange, and Oil-Cured Olives. If you are averse to Octopus you could easily adapt this recipe to Calamari. The cook time may change just a bit and Calamari is done when it is opaque white and firm but not overly rubbery. Enjoy! 

Grilled Octopus with Orange, Chile & Olives
Adapted from Mario Batali's Italian Grill (which is a great cookbook, by the way)
Serves 2-3 as an appetizer 

Ingredients:
About 6 Baby Octopi - 1/2-3/4 Lb total, depending on size
2.5 Tablespoons Extra Virgin Olive Oil plus more for brushing Octopus
2 Tablespoons Red Wine Vinegar
About 12 Oil Cured Black Olives, pitted and roughly chopped  
1 dried Red Chile, finely chopped (or 3/4 teaspoon Crushed Red Pepper)
Zest of 1 Medium Orange
4 Orange Slices
1 Tablespoon Orange Juice
Kosher Salt
Freshly Ground Black Pepper
3 Chives, chopped (optional) 

Method:
1. For the dressing - Combine Oil, Vinegar, Dried Chile, Orange Zest, Orange Juice, a generous pinch of Salt and Pepper and the Olives. 
2. Heat a grill or grill pan until very hot. Brush Octopi with Olive Oil and sprinkle with Salt and Pepper. 
3. Place Octopi on the hottest part of the grill and cook until charred and crispy, about 4 minutes per side.
4. To serve, plate Octopus with Orange Wedges and drizzle the Octopus with dressing (you may not need it all). Garnish with optional Chives and serve immediately. 

Bon appetit! 

And happy summer. 

"Out East" Eats - Hamptons Inspired Menu

The other day, I received a very thoughtful gift from my sister in law. It was a beautiful cookbook celebrating one of our favorite places in the world.

My Newest Cookbook, Photo: NK

"Just because" gifts are always extra sweet, but this one happened to be amazing. Silvia Lehrer's book, Savoring The Hamptons, includes an exhaustive listing of the many noted restaurants, wineries, and specialty food and produce purveyors in the Hamptons, along with easy recipes that they have either created and inspired. 

The East End of Long Island is a place that holds special meaning for me and my family. When are lucky enough to be "out east" we tend to stay away from the vibrant social scene that the area is known for, opting instead for a lazy day on the beach, a quick visit to the North Fork to check out a winery, and at night, family meals at home, cooking and grilling with the best fresh ingredients the pristine local land and sea can offer.

For today's post, I thought it might be nice to adapt a few recipes from Savoring The Hamptons as a way to share a taste of one of my all time favorite destinations.

Beautiful Zucchini Blossoms fresh from our neighbor Freddie's Hamptons Garden, NK

Hamptons Inspired Menu 

Angel Hair Pasta with Tomato Coulis

Fava Bean and Buffalo Mozzarella Salad
Roasted Striped Bass Fillets with Capers and Croutons

Out East Appetizer:

Let's start simple with an easy and light pasta dish with a quick cooking fresh tomato sauce. Coulis is like the quick-cooking cousin of the raw sauce we explored a few weeks ago, Crudaiola. It's basically a fresh preparation that is only slightly cooked. Anything can create a Coulis - berries are a popular ingredient in dessert coulis, usually used as toppings. Back to our tomato version - in just five minutes, a light tomato puree develops to create a super fresh tasting sauce. You'll have just enough to gently coat slender stands of angel hair. Use the freshest tomatoes you can find and don't forget to de-seed. 

Angel Hair Pasta With Tomato Coulis

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4 as an Entree, 6 or more as an Appetizer

Ingredients:

8 Roma Tomatoes or 8 Plum Tomatoes

2 Tablespoons Extra Virgin Olive Oil

2 Shallots, chopped finely

2 Garlic Cloves, chopped finely

3 Tablespoons fresh Basil chiffonade

2 Tablespoons flat leaf Italian Parsley, finely chopped

Salt and Black Pepper to taste

1 LB Angel Hair Pasta 

Kosher Salt (for boiling pasta water)

1/2 Cup grated Parmigiano-Reggiano Cheese, for serving 

Method:

Set a large pot of salted water to boil for the pasta. 

To prepare the Coulis, make an X on the bottom of your tomatoes. 

Prepping the Tomatoes for Blanching, Photo: NK

Peeling the Tomatoes is easy after a cold water bath, Photo: NK

Boil up some water in a small saucepan and plunge tomatoes one by one into the boiling water for 40 to 50 seconds. When you pull them out, transfer them to a bowl of ice water to stop the cooking. When cool enough to touch, peel, seed and coarsely chop the tomatoes.

In a saucepan, heat up the Oil over medium heat and sauté the Shallots for up to 2 minutes until they are translucent. 

Add the Garlic and continue to sauté for 40 to 50 seconds until tender. 

Add the Tomatoes, Basil, Parsley, Salt and Pepper to taste. Lower heat a bit to a simmer and cook for 5 minutes. Taste and adjust seasonings if you like. 

Once your pasta water is boiling, prepare pasta according to the box instructions or until al dente. 

Drain and toss with the Tomato Mixture. Serve with grated cheese and sprigs of Parsley to garnish. 

Enjoy! 

Angel Hair with Tomato Coulis, Photo: NK

Out East Side Dish:

What goes well on the side of this light and fresh pasta dish? 

In keeping with our Italian theme, thought I'd try out one of Tuscan inspired sides in my book, Fava Bean and Mozzarella Salad. I adapted the recipe using creamy, buttery, Buffalo Mozzarella. Fava Beans are more readily available in Spring so if you aren't able to find them fresh in Summer (I wasn't), feel free to use canned Fava Beans as we do below. They came out very tasty. Of course fresh is ideal both for taste and because fresh Fava has a lovely green color. If preparing the Fava Beans fresh, simply bring a pot of salted water to a boil, drop in the beans, and return the pot to a boil for about a total of 2-4 minutes. Drain them in colander and rinse with cold water. Split the pods open and slip the beans out of their pods. Also, Marjoram and Lemon are a classic Italian flavor combination. If you haven't explored yet, I suggest you check it out.

Fava Beans and Buffalo Mozzarella Salad

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 3-4

Ingredients:

1 can Fava Beans, rinsed well in cold water and dried

1/2 Garlic Clove, finely chopped

8oz Mozzarella di Bufala chopped into small bite sized chunks

1 Tablespoon fresh Marjoram or 1/2 Teaspoon Dried Marjoram

Zest of 1 Lemon

2 -3 Tablespoons freshly squeezed Lemon Juice

1 Tablespoon Extra Virgin Olive oil 

Kosher Salt and freshly ground Pepper

A few pinches Chopped Italian Parsley (Optional) for serving

Method:

Place the Garlic, Mozzarella, Marjoram, Lemon Zest, Lemon Juice, Oil, Salt and Pepper to taste in a mixing bowl and stir to incorporate. Add the Fava Beans and toss gently. Taste, and feel free to adjust ingredients to your preference, perhaps you like it more lemony?

Prepping the Buffalo Mozzarella, Photo: NK

Preparing this one day ahead will allow flavors to blend well. Try to let it sit at least 4 or 5 hours if you can't prepare in advance. Give it a toss, garnish with optional Parsley and serve at room temperature. If your guests are bean shy, you can always serve a smaller dollop of bean salad on top of a bed of greens or herb salad. 

Fava Bean and Buffalo Mozzarella Salad, Photo: NK

Enjoy! 

Out East Entree:

Few fish are more East End than Striped Bass, or Striper, as it's affectionately called on the Forks. Once again, I chose an Italian-inflected preparation of this local catch from my cookbook, opting for a roasted Bass enhanced with capers, olives, and crunchy croutons. Enjoy it with a dry Chardonnay -the book suggests North Fork Macari Vineyard Reserve Chardonnay. 

Roasted Striped Bass Fillets with Capers and Croutons

Adapted from Savoring The Hamptons by Silvia Lehrer 

Serves 4

Ingredients:

1 Garlic Clove, finely chopped

Kosher Salt and Black Pepper

4 portions of Striped Bass Fillets, 6 to 8 oz each

1/2 bunch Scallions, white and green parts, cut into 1 inch pieces on the diagonal

1/4 Cup finely chopped Italian Parsley

Fresh Fillets of Striped Bass, Photo: NK

1/2 Cup diced Roma Tomatoes (about 1.5 to 2)

3 Tablespoons Capers

2-3 Tablespoons Extra Virgin Olive Oil

3/4 Cup store bought Croutons - unseasoned if possible. 

16 to 20 Nicoise or Kalamata Olives, Pitted

Method:

Preheat Oven to 400 degrees.

Lightly oil an oven proof serving platter large enough to hold all fillets in one layer. 

Place the platter in the oven while it is preheating.

Lightly rub the flesh side of the Fillets with Garlic, Salt, and Pepper to taste. 

Garlic, Salt, and Pepper Rub, Photo: NK     

Combine the Scallions and Parsley in a bowl and set aside. 

Scallion ans Parsley, Photo: NK

When ready to cook, remove the platter from the oven and place the fish, skin side down, on it. Reduce the oven temperature to 375.

Scatter the Parsley and Scallion mixture over the Fish Fillets and then scatter the Tomatoes and Capers on top.  Drizzle Fillets all over with Extra Virgin Olive Oil. 

Bake for 14 minutes.

Remove fish from the oven and scatter the Croutons and Olives over the fish. 

Adding the Capers and Croutons, Photo: NK

Return fish to the oven and bake another 3 to 5 minutes longer until Fillets are springy to the touch.  

Roasted Striped Bass Fillets with Capers and Croutons, Served Alongside Butter Lettuce and
Vidalia Onion Salad Over a Bed of Thinly Sliced Raw Zucchini, Photo: NK 

Serve straight out of the oven on the hot platter, seasoning with a little extra Salt and Pepper.

Photo: NK