Feast of the Seven Fishes - Seafood lovers.

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  • acpgee
    acpgee Posts: 8,296 Member

    Pan fried sea bass fillets. One was perfect and the other a fail. Timing of 2 minutes skin side down, and 1 minute skin side up on a medium skillet is perfect for thin fillets. Fail was due to my non stick pan dying. Instead of a lemon wedge, we had some leftover tamarind sauce and aji verde in the fridge.

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  • acpgee
    acpgee Posts: 8,296 Member

    Hospital food of salmon and Hollandaise. I had knee surgery.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    https://community.myfitnesspal.com/en/discussion/comment/48610672#Comment_48610672

    feel better @acpgee !! At least it’s not jello! That looks like pretty good hospital food.

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
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    while we are on the Salmon kick…

    Grilled on a bed of avocado and greens. 🥬

  • acpgee
    acpgee Posts: 8,296 Member

    Some recent weeknight fish dinners. I bought a new non stick frying pan, so pan fried sea bass on a dry skillet with a little olive oil brushed on the fish is working again. I do 2 minutes skin side down and 1 minute skin side up over medium heat. A second dinner of crusted hake cooked in the air fryer. I used this recipe but with sun dried tomato, and skipping olives and parsley because we didn't have either on hand.

    https://stefangourmet.com/2022/01/30/merluzzo-alla-palermitana/

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member 
    mejillones (mussels) de Mallorca 

    
    
        
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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    we ordered the seafood tower…

    my fav were the prawns…

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  • acpgee
    acpgee Posts: 8,296 Member

    Salade Nicoise and cheat's bouillabaise a few days later using up up the leftover garlic/anchovy mayo as rouille.

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  • acpgee
    acpgee Posts: 8,296 Member

    I make cheat’s bouillabase when we have leftover garlic mayonnaise to use as rouille. You can add saffron and/or chilli flakes to colour your mayo. Spread it on toast to serve in/with the bouillabaisse and stir some into the broth for flavour.

    To make the soup base, gently fry off an onion and bulb of fennel to soften. If you don’t have fennel use celery or more onion. Toss in a tin of tomatoes and some Japanese instant dashi powder and a pinch of citrus zest. Dashi powder is the best instant fish bouillon I’ve encountered. I zest citrus before juicing and save the zest in a ziplock in the freezer. Puree with an immersion blender. You can freeze the soup base at this point. When you want to eat, dilute soup base with water and a glass of white wine. Adjust seasoning with more dashi powder and/or a splash of SE Asian fish sauce. Poach some fish and optional shellfish in the soup. Serve with toast and rouille.

  • acpgee
    acpgee Posts: 8,296 Member

    Bouillabaisse from Marseille is not served with cheese but Normandy fish soups with rouille is served with grated gruyere so feel free to add grated cheese if you don’t have to worry about alarming traditionalists.

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    edited June 30

    🐟 tonight - had “Brown Meagre” for the first time.

    Pretty good, mild..served with Tigre de leche and pickled carrots.

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  • acpgee
    acpgee Posts: 8,296 Member

    It’s too hot to cook. Last night I pulled out some cheats bouillabaisse base (tomato, onion, dashi flavoured with saffron and citrus peel) out of the freezer, poached some cod fillets in it and served with bread and alioli in the broth.

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