Posts filed under ‘Fish’

Kamut – an ancient grain for modern times

raw kamut berries

raw kamut berries

With all the focus on gluten free, why not switch up the grains in your diet and add a healthy wheat grain – Kamut. While it has gluten, it may actually be healthier for those without celiac disease. And it’s delicious! We used this grain to make the side dish at our Spring Entertaining cooking class. It’s pretty enough for company and it’s not the same boring rice side dish you may have made zillions of times. Another plus is that it holds up well when made a day in advance, saving you more time on party day.

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May 5, 2014 at 8:30 am 2 comments

Fig Balsamic Drizzle tops 15-minute Salmon.

Salmon with Balsamic & Pesto Drizzles.

Salmon with Balsamic & Pesto Drizzles.

Making a syrupy balsamic vinegar has been on my to-do list for awhile.  When planning our April Spring Entertaining class, I wanted to take something simple and make it grand, so dressing up this super simple salmon dish with balsamic and pesto drizzles seemed like a great way to show off for company.  But the balsamic I had purchased just wasn’t syrupy enough, even the $20 bottle of Fig Balsamic I bought at the Olive A’Sudden store on my last visit to Palm Springs.  While it tasted heavenly, I was going to have to reduce it to the consistency I was looking for. (more…)

April 23, 2014 at 11:50 am 5 comments

An Adventure in Southern California’s Little Saigon

Purchasing Red Snapper at Thuan Phat Asian Superstore

Southern California boasts some great ethnic neighborhoods. Since we are cooking Asian at our cooking class this week, we ventured down to Little Saigon in Garden Grove on Saturday.    In less than an hour, we were transported into an Asian adventure.   Lunch was at Vietnamese favorite, Brodard Chateau. (more…)

January 12, 2012 at 6:30 pm 2 comments

Celebrate the New Year with a Seabass Dinner Party!

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

The Autumn Dinner Party Table

The Autumn Dinner Party Table

My sweetie and I love to host dinner parties, connect personalities and people with same interests and try out new menus.  This fall we put a few parties on our calendar.  This party was by far the most precious!   Why!  Because I had a meeting at Anderson Seafoods to discuss an advertising program in the magazine I represent, La Cucina Italiana.  When I mentioned that I was a food blogger, he kindly offered to send me some very fine and fresh seafood for my dinner party that weekend.  I knew that my guests and I were going to enjoy something very special.  I’ve documented here the play by play of this precious cargo.

Anderson Packaging brings ice cold fish to my door!

Anderson Packaging brings ice cold fish to my door!

Alberto from Anderson Seafoods asked what I would like for my dinner party and I told him to surprise me.   When the box arrived, I couldn’t wait to see what was inside.  The packaging alone was impressive.  The seabass I found inside was ice cold from the dry ice that was still stingingly cold.

So now that I knew what I was serving for dinner the next day, I had to get to work on my menu.

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

I had just completed my Fall pizza class, and I had some ingredients still around that would make a great flatbread, so that was going to be our appetizer.

Sweet Heirloom Tomatoes in our Caprese Salad

Sweet Heirloom Tomatoes in our Caprese Salad

The last of the fall heirloom tomatoes were at the farmers markets, so the Caprese Salad I’d been serving since August was definitely on the menu.   Then there was the main course.  Fall to me means butternut squash and mushrooms.

Porcini and Crimini Mushroom Sauce

Porcini and Crimini Mushroom Sauce

I had picked up some top quality dried porcini mushrooms from Far West Fungi on my travels to the Ferry Building in San Francisco, so I thought this would be my moment to put them to good use.  To stretch the intense taste of the porcini, I added some crimini mushrooms to the sauce that would top our precious seabass.

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

To round out my plate I would add some greens – spinach sauteed in olive oil would be perfect along with a garnish of crispy prosciutto.

Seabass off the grill, ready to go in the oven

Seabass off the grill, ready to go in the oven

This fish preparation would be delicious with any firm white fish. The technique of grilling the fish first, then finishing in the oven helps the fish cook evenly and prevents it from being overcooked.  Dessert was my Pumpkin Pecan Cheesecake I was testing for my Pie Classclick here to see the recipe.

Seabass with Porcini Mushroom Sauce

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

  • 1 ounce dried porcini mushrooms
  • 2 Tbsp olive oil
  • 16 ounces crimini mushrooms or button mushrooms
  • 1 clove garlic, minced
  • 1 sprig thyme
  • 8 6 oz. portions sea bass or firm white fish
  • 1 Tbs olive oil

1. Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

2. Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

3. Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

4. While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

5. Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

6. Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes, remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.

Servings: 8

December 24, 2011 at 9:04 am 1 comment


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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