RM Seafood’s executive chef, Rick Moonen, encourages readers to start eating smarter with these recipes from his book, Fish Without a Doubt (Houghton Mifflin Harcourt, 2008).
Cook: 4 minutes
4 (6-ounce) dorade or char fillets
Coarse salt, to taste
Freshly ground white pepper, to taste
1 tablespoon olive oil
1. Sprinkle fish with salt and white pepper; coat with oil. Place fish, skin-side down, on grill rack. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) heat 2 minutes.
2. Turn fish, and grill, covered with grill lid, 2 minutes or until fish flakes easily with a fork. Brush skin side of fish with Hoisin Glaze. Serve immediately. Makes 4 servings.
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon honey
1 small garlic clove, pressed
1 tablespoon minced fresh cilantro
Stir together all ingredients in a small bowl. Makes 3 tablespoons.
Cook: 10 minutes
1/3 pound shrimp, peeled and chopped
1 tablespoon shallot, minced
1 small Thai bird red chili, minced with seeds
1 teaspoon lime zest
1 teaspoon sugar
1 teaspoon grated ginger
1 garlic clove, pressed
2 teaspoons fish sauce
4 teaspoons canola oil, divided
1 large egg white, lightly beaten
1 pound catfish fillets
2 green onions, chopped
2 tablespoons cilantro, chopped
1 large head Bibb lettuce
Prepared Thai sweet chili dipping sauce
1. Combine first 8 ingredients, 1 teaspoon canola oil, and 1 teaspoon egg white in a food processor. Process until smooth. Place shrimp mixture in a small bowl; cover and chill.
2. Place catfish fillets in freezer 20 minutes (for easier slicing). Cut fillets into ¼-inch dice.
3. Combine fish, green onions, cilantro, and shrimp mixture in a medium bowl; shape into 8 small patties (about 2 inches in diameter). Heat remaining 3 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the fish burgers; cook until golden brown, about 5 minutes on each side. Serve in lettuce leaves with Thai dipping sauce. Makes 8 servings.
Cook: 16 minutes
2 tablespoons olive oil
1 (3-ounce) Spanish chorizo, casing removed and chopped
4 garlic cloves, coarsely chopped
2 thyme sprigs
12 littleneck clams, scrubbed
1/3 cup amontillado or dry sherry
1. Heat oil a large skillet over medium-high heat. Add chorizo, and sauté, stirring often, 3 to 5 minutes or until the chorizo starts to brown. Add garlic and thyme; sauté 1 minute or until garlic is fragrant.
2. Add clams and sherry. Cover and cook, shaking pan often, 5 to 10 minutes or until the clams open. Check periodically, and remove clams as they open. (Discard any that do not.) Serve in a wide, shallow bowl with the pan juices poured over clams. Makes 4 appetizer servings.
Recipes reprinted with permission from Fish Without a Doubt: The Cook’s Essential Companion (Houghton Mifflin Harcout, 2008); amazon.com.