Stuffing fish and then wrapping it in foil to bake over hot coals or in the oven is a great way to enjoy fish and Chef Leonard Wilson applies his special stuffing to wenchman fish before placing on the grill. - Nathaniel Stewart photo
This is the third in our series of fish recipes for Lent. We hope you find them helpful if you have decided to eat only that protein for the religious period. Do you have a favourite recipe for fish? Share it with us at:
Lifestyle@gleanerjm.com.
Grilled Maple-glazed Salmon
3/4 cup maple syrup
1/4 cup Dijon mustard
2 lb salmon fillets lightly scored
to mark serving pieces
Salt and freshly ground pepper
to taste
1/2 cup butter
Sprigs of fresh rosemary and
lemon slices for garnish
Method
1. Season salmon with salt and pepper, and set aside.
2. Preheat grill. Preheat oven to 350 degrees and combine mustard and syrup in a mixing bowl. Mix well and set aside.
3. Place salmon skin side up on grill and grill for approximately one minute, then position fish at a 90-degree angle to the first grill marks to create a diamond pattern. Grill for another minute (this is to have the grill marks showing on the fish).
4. Melt butter in a baking pan in oven. Arrange fish in pan skin side down. Bake and brush generously with maple/mustard sauce until salmon is just cooked through (5-10 minutes depending on thickness). Be careful not to overcook.
5. Remove from oven and baste with the sauce mixture in the baking pan.
6. Garnish each serving with a lemon slice and a sprig of rosemary. Serve.
Adaptation: If you prefer, the salmon can be skinned before cooking. If you do not have a separate grill, this will be just as good if it is grilled in the oven (skin side down) for approximately two minutes, then transferred to a baking pan (skin side down) with the melted butter. Continue to cook as directed. The only difference between the two methods is that the regular grill will leave seared diamond-patterned lines on the fish and the oven grill will not. The taste is the same.
- Elaine Maragh
Herbed Salmon Cakes
Poaching liquid
2 1/2 cups water
1 lemon, sliced
2 parsley stems
1 bay leaf
pinch of salt
Salmon Cakes
1 1/2 lb skinless salmon fillet
1 lg egg separated,
plus 1 lg egg white
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
1 tsp chopped fresh dill
1 tsp chopped fresh thyme
1 tsp fresh lemon juice
Grated zest of one lemon
1/4 tsp salt
1/4 tsp freshly ground
black pepper
Non-stick cooking oil spray
Lemon wedges for serving
Method
1. To make the poaching liquid, bring the water, lemon, parsley stems, bay leaf and salt to a simmer over medium heat.
2. Place salmon into the liquid and cover. Cook just until the salmon changes to an evenly pale pink shade, for about three minutes (it will be rare in the centre). Using a large, slotted spatula, transfer to a plate and cool.
3. Position a rack in the centre of the oven and preheat to 200 degrees F.
4. Mix the egg yolk, parsley, chives, dill, thyme, lemon juice and zest, salt and pepper.
5. Flake the salmon, add to the bowl and mix well.
6. Beat the egg whites in a small bowl till soft peaks begin to form. Do not overbeat, fold into salmon mixture.
7. Spray a large skillet with oil and heat over medium heat. In a half-cup measure, scoop mounds of the salmon mixture into the skillet and flatten each slightly with a spatula.
8. Cook for two to three minutes until the undersides are golden brown. Transfer to a baking sheet and keep warm while making remaining cakes.
Serve with lemon wedges.
(Art Smith - Back to the Table - the reunion of food and family)
Fish Tea (soup)
8 cups cold water
2 lb fish (heads or
bony fish such as parrot)
3 or 4 Irish potatoes,
peeled and cubed
1 tomato, chopped
1 sprig fresh thyme
1 onion, diced
1 whole Scotch bonnet pepper
Salt, pepper
Method
1. Bring the water and fish to a boil in a large pot. Cover and reduce heat to medium. Simmer for 30 minutes. Strain the stock and remove the fish.
2. Remove all flesh from bones; discard bones.
3. Return fish to broth, along with the remaining ingredients.
4. Bring to a boil again, then reduce and simmer. Cook until potatoes are tender, about 10 minutes, adding more water if necessary. Remove the hot pepper without breaking it in order to get the flavour, not the heat. Serve hot.(Eight to 10 servings)
Broiled Jerk Snapper Fillet
1 tbs dry jerk seasoning
Dash hot pepper sauce
(Scotch bonnet)
2 tbs oil or margarine
10-oz snapper fillet
Method
1. Blend jerk seasoning, pepper sauce and oil.
2. Cover the fillet with the mix, being careful to coat it all over.
3. Place into a pan approximately four inches from the broiler
4. Broil until fish flakes when tested with a fork this will take just a few minutes.
5. Unless the fillet is very thick, it is not necessary to turn the fish as it cooks. Serve immediately with garlic bread or a green salad.
(Last two recipes from Helen Willinsky's Jerk Barbecue from Jamaica)