Justin & Meredith Winokur's Kitchen Cooking Notebook
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All for 'fish'
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Broiled Trout and Roasted Broccoli-Arugula Soup -- back to top
Meredith and I made a quick meal of roasted broccoli (and arugula) soup with trout.
Meredith had read about a broccoli-arugula soup and we decided to do something similar but with roasting it (as we did for this recipe). We really didn't follow any recipe and just winged it. We roasted a good amount of broccoli on 400 for 25 minutes. Meanwhile, we sautéd an onion, added some garlic and then added the broccoli and water. We used about a gallon of water and used Better Than Bouillon to taste (a good amount).
It still needed some flavor so we added a good bit of smoked paprika, garlic powder, and pepper. Finally, we decided to add some smoked salt but accidentally poured a whole bunch in. Thankfully, we were able to skim a lot off before it mixed and the end product wasn't too salty.
Right before blending it, we added a large bunch of arugula. I am not convinced I could really taste the arugula but it adds nutrients. The dominant flavor was the broccoli with an accent of smokiness.
The trout was a pretty simple affair. We got two fish's worth (about 1 lbs) and broiled it butterflied with the skin on the bottom and some lemon and fresh thyme (from Meredith;s garden) on top. We broiled it for about 5+ minutes but should have stopped it at 5 minutes. It was a bit overcooked but not too bad. (this was also for dinner the next day).
We topped it with some fried capers using the method from Smitten Kitchen in this post. (I am not copying it below since it was pretty simple). Basically, drain and dry the capers then fry them for 5 minutes or so.
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 8871
Original WP Pub Date: 2014-09-24_214032
Seared Salmon and Roasted Cauliflower -- back to top
We wanted a pretty simple but "comfort" food type dinner so we made seared salmon and roasted cauliflower. I love roasted cauliflower but I can only really do it in the winter since it requires a 500 degree oven for an hour.
The cauliflower was seasoned with salt and a spice mix from my Indian friend's mother. The salmon was done with Emril's Cajun seasoning.
Original Wordpress ID and Date: 9585, 2015-01-31_204506
Whole Striped Bass and Roasted Potatoes -- back to top
We decided to be adventurous and try making a whole fish. We got two small striped bass at Costco. We read a few recipes and went with Alton Brown's (Local). We were a bit surprised by the temperature and time, and sure enough, when we took it out, the temps were way above the 120°F they suggests. Still, it was perfectly moist. We kind of struggled to eat it but we eventually just pulled the meat off the bones.
It was a lot of work and kind of gross but also fun to try something challenging and new. The flavors were also pretty good, though I do not think Bass is my favorite fish. We would try to do a whole fish again, but use a different fish and different recipe/method.
We also made roasted potatoes like we had before on 2016-12-03. We tossed it with some ghee and then used Za'atar, salt, and pepper. I roasted it for 60 minutes at 375°F. I forgot to turn them at all, but it was also very good.
Meredith made romesco cod. We used the regular recipe sans ciabatta (for Whole30). She did the cod by seasoning it with salt and pepper, and then dredged it in coconut. She sautéed it with ghee and then when it was mostly done, she spread on the romesco.
We served it on a bed of arugula.
Miso Cod and Shishitos -- back to top
Meredith is still working to recreate her favorite cod meal. This was our latest attempt. We used this Rasamalaysia / Nobu (local).
We basically followed the recipe but used red miso, and maybe a little extra. We were a bit hesitant about searing it so hot. We also followed a similar Kitchn recipe is and seared it for a bit too long. But we only baked it for about 4 minutes (after ~2 min per side of sear).
It was overcooked, but not too bad. It also stuck to the pan a bit more than I was expecting. But we did like it. The marinade was a bit too salty alone, but it was fine in the fish. I think we would try this again!
We also made Twist Peppers. I think they needed a bit more time. And some dipping sauce