Great Fish, Quick: Delicious Dinners from Fillets and Shellfish - Hardcover

Revsin, Leslie

 
9780385485388: Great Fish, Quick: Delicious Dinners from Fillets and Shellfish
Hardcover
ISBN 10: 0385485387 ISBN 13: 9780385485388
Verlag: Broadway Books, 1997

Inhaltsangabe

More than a hundred quick, simple recipes for salmon, red snapper, swordfish, and other fish and shellfish include dishes for grilling, instructions on special techniques, comments on flavor and information on health-related issues.

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Über die Autorin bzw. den Autor

Leslie Revsin began her career in the kitchen of the Waldorf Astoria Hotel, where she rose to become its first woman chef.

In 1977 she opened her own Restaurant Leslie, a now-legendary Greenwich Village bistro.  She has since served as executive chef for the Bridge CafÚ, One Fifth Avenue, and Argenteuil in New York City, as well as The Inn at Pound Ridge in Westchester, New York; and she has been featured in the PBS television series "Master Chefs of New York." She lives in Bronxville, New York.

Aus dem Klappentext

dedicated to the proposition that fish fillets and steaks, and all varieties of shellfish, are just as quick and easy to cook as chicken breasts--and much more versatile as well.

Although health-conscious Americans are consuming more and more fish and seafood in restaurants, most of us remain frightened--and ignorant--about cooking fish at home. Leslie Revsin's Great Fish, Quick will rectify that ignorance and banish fear forevermore.

Beginning with Bass with Caper Vinaigrette, Watercress, and Avocado, and ending with Seafood Stew, each of these more than one hundred tasty recipes is quick, simple, and made with readily available ingredients. And along with the recipes, Leslie Revsin offers comments about flavor, how to determine freshness, and health-related issues, as well as clever tips and seafood lore. There are lists of recipes that are "the quickest of the quick," created for the grill, and perfect for parties, a

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SautÚed Red Snapper with Roasted Tomatoes

4 servings
Prep and cooking time 35-40 minutes

Even lackluster winter tomatoes take on good flavor when you roast them until they're soft and blistered, making them more intense and slightly smoky in taste.  Adding chopped garlic, a little soy sauce, dried oregano, basil, and lemon juice turns them into a simple, refreshing, and slightly rich accompaniment for snapper--or bass, sole, grilled catfish, salmon, shark, monkfish, or trout--fillets.  And you can fold the tomatoes into leftover pieces of cooked fish, room temperature or chilled, for a good first course or lunch.  (Or dollop it onto open-faced melted cheddar cheese and sourdough sandwiches for lunch!)

3 ripe tomatoes, about 2 1/2" in diameter; or 5-6 large plum tomatoes
Salt and freshly ground black or white pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons soy sauce
1 medium garlic clove, finely chopped
1 1/2 tablespoons fresh squeezed lemon juice
Four 7-ounce snapper fillets, each 1/2" thick
1 tablespoon vegetable oil, plus additional for roasting the tomatoes
Flour for dredging

To prepare: Preheat the oven to 550         with the rack at the top.

Rinse and dry the tomatoes, cut out and discard the core, and cut each regular tomato into 4 to 6 wedges.  If using plum tomatoes, cut them in half lengthwise.  Put the tomatoes in a mixing bowl and season them with salt, pepper, the oregano, and the basil.  Lightly oil a large roasting pan and immediately pour the tomatoes with any juices into it, or place the plum tomatoes cut side down with any juices.  Roast the tomatoes on the top rack until they're soft and squishy and the skins are blistered, 10 to 15 minutes.  If the skins haven't blistered by the time the tomatoes are soft, remove them from the oven anyway, reduce the oven temperature to 400        , and lower the rack to the middle.

Scrape the tomatoes out of the roasting pan onto a cutting board and chop them into medium-size pieces--you should have about 1 cup.  (Some tomato skins are tough; if they haven't tenderized in the roasting, pick them out and discard them.) Put the chopped tomatoes into a mixing bowl.  Pour the soy sauce into the roasting pan (if the pan hasn't burned) and scrape up any brown bits.  Add the soy sauce and brown bits to the chopped tomatoes along with the garlic and lemon juice.  Season the mixture well with salt and pepper and set it aside.  (This can be made up to 3 days ahead and refrigerated.)*

Season the snapper fillets with salt and pepper.  Place 1 or 2 large skillets over high heat with the vegetable oil.  (If using 2 pans, divide the oil equally between them.) Meanwhile, dredge the fillets lightly in flour and pat off the excess.  When the oil is hot, place the fillets in the skillet(s), skin side up, for about 3 minutes, or until light golden brown.  Turn the fillets over and place the skillet(s) in the oven.

Roast the snapper fillets until they are just cooked through and still very juicy, about 5 minutes.  To check, place the end of your metal spatula or a paring knife in the thickest part of one fillet and gently push or cut the flesh open slightly to see if the fillet is white and opaque throughout.

To serve: Place the snapper fillets on warm dinner plates and spoon some of the room temperature roasted tomatoes next to each.  Serve right away.

*Some tomatoes are juicier than others, so the sauce may be wetter or drier, depending on the tomatoes.


Baked Sole with Vegetable-Bread Crumb Stuffing

4 servings
Prep and cooking time 40-45 minutes

The first time I made this stuffing, I put my basic pantry vegetables and a few forsaken Portobello mushroom stems in it, and I liked it.  If you've got sweet peppers dying to be used, or some summer squash, or a little bit of cabbage, or scallions, or herbs, or . . . use them.  You can play around with this stuffing and clean out your vegetable crisper at the same time! Just remember, if you use watery veggies (like mushrooms or summer squash), cook off their excess liquid during the initial sautÚ to keep the stuffing from becoming too soggy.  I like it best with gray sole--the fillets are pure white with a slight firmness that is particularly satisfying with the softness of the golden-colored stuffing.  The stuffing is also good between very thin slices of salmon or crumbled over crab meat or scallops that have been seasoned, moistened with olive oil, and put in a casserole to bake.

3/4 cup thinly sliced carrot
1/2 cup thinly sliced onion
3/4 cup thinly sliced celery
1 cup sliced mushrooms
2 tablespoons + 2 teaspoons butter
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/2 teaspoon grated lemon rind, or 1/4 teaspoon dried lemon peel
Approximately 1/2 cup dry bread crumbs
2 tablespoons chicken broth + a little more if necessary
Salt and freshly ground black or white pepper to taste
Four 5- or 6-ounce gray or other sole fillets, or eight 3-ounce fillets
Optional: 2 teaspoons chopped fresh flat-leaf or curly parsley



To prepare: Preheat the oven to 425        .

Place the vegetables in the bowl of a food processor and chop them fine, 20 to 30 seconds.  Melt the 2 tablespoons of butter in a medium-size skillet over medium heat and add the chopped veggies.  Season them with salt and pepper and sautÚ them, stirring occasionally, until they are crisp-tender and any excess mushroom liquid has evaporated, about 5 minutes.  Lower the heat at any point if the veggies are starting to stick in the pan.  (They can be made ahead to this point.  But don't chop them without cooking them--the food processor makes the onion begin to smell and taste like "gasoline," but immediate cooking prevents that.) Turn off the heat, stir in the thyme, dill, and lemon rind and scrape the vegetables into a medium-size mixing bowl.

Lightly stir in the bread crumbs until well combined.  The stuffing should be moist and hold together.  If it's too dry, drizzle a little broth over it.  If it seems wet, add another teaspoon or so of crumbs.  Season the stuffing with salt and pepper and let it cool while you prepare the fillets.  (Or you can make the stuffing 2 to 3 days ahead and refrigerate it, the flavor will improve.*)

Pat the fillets dry with paper towels and lightly season both sides with salt and fresh pepper.  Lay the fillets out flat on the counter with their round side down.  Evenly spread a quarter of the stuffing over each flat side, patting it on with dampened fingers.  Fold the tails over the wide ends of the fillets to make 4 triangular-shape packets, each about 1" thick.  Or divide the stuffing into 8 portions and prepare the small fillets in the same manner.

Turn the fillets over and place them, round side up, in a baking pan that's large enough to hold them in one layer with at least 1/2" of space around each fillet.  Drizzle them with the 2 tablespoons of chicken broth and dot them with the 2 teaspoons of butter broken into little pieces.  Bake the fillets until they're white and opaque throughout, 10 to 12 minutes (several minutes less if you're using small fillets).  To check, make a slit in the thickest part of one folded edge.  Remove the fillets to warm dinner...

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Verlag
Broadway Books
Erscheinungsdatum
1997
Sprache
Englisch
ISBN 10 
0385485387
ISBN 13 
9780385485388
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
320
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