FISH TURBANS
This an ideal recipe for a special dinner party. I serve it with with baby potatoes steamed in their skins and Recipe #12221.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Lay the fillets out flat.
- Combine herbs, lemon juice and seasonings, spread over fillets.
- Lay salmon over herb mixture.
- Roll up fish, secure with toothpicks.
- Stand rolls in a flat baking dish and pour over the stock, cover and bake at 200°C degrees (400°F) for 10-15 minutes depending on the thickness of the fish.
- Top each turban with a caper and parsley sprig, garnish the platter with parsley or fresh herbs.
Nutrition Facts : Calories 167.2, Fat 2.7, SaturatedFat 0.6, Cholesterol 81.1, Sodium 266.1, Carbohydrate 0.2, Sugar 0.1, Protein 33.5
BLUEFIN TUNA WITH OLIVE, CUCUMBER, AND CILANTRO RELISH
This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch dice. In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.
- Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more. Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna topped with relish, with lemon wedges and more relish alongside.
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