the Pence family cookbook

Recipes Tagged with “fish”

Carp Fish Cakes with Citrus Tartar Sauce

main course fish sauce untested


For sauce

  • 1 cup mayonnaise
  • 4 teaspoons finely grated lemon zest (from 2 lemons)
  • 1 tablespoon finely grated orange zest (from 1 orange)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 teaspoon salt
  • Pinch sugar
  • Pinch cayenne

For fish cakes

  • 2 pounds carp fillets, skinned and cut into 2-inch pieces
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mayonnaise
  • 1 egg, beaten
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • 1/3 cup matzoh meal
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup or more vegetable oil (for frying)
  • 1 tablespoon sea salt


Make sauce In medium bowl, stir together all ingredients. Cover and chill.

Make fish cakes Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Epicurious, March 2007

Clementine and Sardine Salad

side dish fish orange salad spanish untested


For the dressing:

  • 1 c. olive oil
  • 1/4 c. sherry vinegar
  • zest and juice of 2 clementines
  • 1 shallot, thinly sliced
  • 12 nice black olives, pitted and halved
  • sea salt to taste

For the salad:

  • 1/2 head romaine lettuce
  • 1/2 head bibb lettuce
  • 1/2 head red lettuce
  • 8 oil-packed sardines
  • 4 clementines, peeled and sliced into 1/4" rounds
  • sea salt to taste


To make the dressing: whisk together olive oil, vinegar, clementine juice, zest, and shallots in a medium bowl. Add olives, season with salt, set aside.

To make the salad: Divide the heads of lettuce into individual leaves and distribute among 4 plates or bowls. Place two sardines and four clementine slices on each salad. Drizzle each salad with dressing and season with sea salt.

Jose Andres Foods

Involtini di Pesce Spada (Swordfish Rollups)

main course fish italian


  • 1/4 cup extra-virgin olive oil, plus more for coating
  • 1 small red onion, finely chopped
  • 2 3/4 cups unseasoned dried breadcrumbs, divided
  • 1 lemon, half juiced, half thinly sliced
  • 1 orange, half juiced, half thinly sliced
  • 1 tablespoon dried currants [CP: can sub cranberries, white raisins]
  • 1 tablespoon pine nuts [CP: can sub pecans]
  • 1/3 cup chopped fresh mint
  • fine sea salt and black pepper
  • 1 pound swordfish, sliced into 8 thin pieces [CP: can sub flounder]
  • 12 bay leaves, preferably fresh


Preheat the oven to 350 degrees. Drizzle the bottom of a medium baking dish with olive oil.

Combine the 1/4 cup olive oil and onion in a medium skillet and cook over medium-high heat until softened, about three minutes. Remove from the heat and stir in 3/4 cup breadcrumbs, mixing everything together until the breadcrumbs have absorbed the oil. Return to low heat and toast the breadcrumbs slightly. Remove from the heat and stir in the lemon and orange juices, the currants, pine nuts, and mint. Season with salt and pepper to taste.

Lay a piece of swordfish on a work surface and put a heaping tablespoon of the breadcrumb filling (squeeze it in your hand to compact it) in the center and roll up. Repeat with the remaining swordfish and filling.

Pour some olive oil into a shallow bowl and fill another shallow pan with the remaining 2 cups breadcrumbs. Dip each roll-up first in the oil, then dredge in the breadcrumbs until lightly coated. Place the swordfish roll-ups snugly in the baking dish and tuck the bay leaves and lemon and orange slices between the rolls. Drizzle with some more olive ol and bake until the fish is cooked through, about 10-15 minutes.

Fabrizia Lanza, via Ciao Chow Linda

Lidia Bastianich’s Baccala Mantecato (Creamy Whipped Salt Cod)

side dish fish italian


  • 1 pound(s) salt cod, soaked overnight
  • 1 medium russet potato
  • 2 clove(s) garlic, finely minced
  • 1 cup(s) extra-virgin olive oil
  • 1/2 cup(s) light cream
  • 1/2 cup(s) poaching water from baccala


Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. Cut the cod into 6-inch pieces and put them in a saucepan with water to cover by 1 inch. Bring the water to a boil and cook the salt cod for about 20 minutes, until it just begins to flake. Do not let the fish break apart. Reserve 1/2 c. of the poaching liquid from the fish. Remove the cod to a colander to drain and cool.

Meanwhile, rinse the russet potato, but leave it whole and unpeeled. Cook the potato in its skin until it is cooked through and easily pierced with a knife. Let it cool, and then peel the skin away with the back side of a knife.

Set up a food processor with steel knife blade. Put in the cooked salt cod and pulse it a few times to break up the fish. Add the minced garlic and pulse a few more times. Add the potato and light cream and turn the food processor on. Puree the mixture while adding the olive oil in a thin stream. If the mixture is too dense, thin it with some of the cod poaching liquid. Season with freshly ground pepper. The baccala is best served warm as a spread for grilled country bread or crostini, or even as a dip for crudités.


Red Chili Peanut Salmon

main course fish thai untested


  • 1/4 cup peanut butter
  • juice from 1 lime
  • 1 tablespoon fresh orange juice
  • 1 heaping tablespoon Sriracha, or other red chili sauce
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 cup chopped cilantro leaves
  • salt and pepper to taste
  • 6 6-ounce salmon filets


Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it. Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro.

Amelia Winslow, HuffPo

Sesame-Crusted Tuna with Ginger Cream

main course fish japanese untested


  • 1/4 cup vegetable oil
  • 1/2 cup thinly sliced peeled ginger
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1/4 cup rice vinegar
  • 1/4 cup fresh orange juice
  • 2 tablespoons mirin
  • 2 tablespoons dry white wine
  • 1 tablespoon Sriracha chile sauce
  • 1 1/2 cups heavy cream
  • Salt and freshly ground pepper
  • 6 6-ounce, 1-inch-thick tuna steaks
  • 1/2 cup sesame seeds


1. In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes. Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.

2. Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream.

Hosea Rosenberg, HuffPo

Trout Schnitzel with Lemon-Chile Butter

main course chile fish


  • 6 tablespoons unsalted butter, softened
  • 6 anchovy fillets, minced
  • 1 fresh red chile, minced
  • 1 medium shallot, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • Salt and freshly ground pepper
  • 2 large eggs
  • 3 cups soft, fresh, coarsely ground brioche bread crumbs
  • 4 large skinless trout fillets (8 ounces each) [CP: any thin/medium white fish fillet]
  • Vegetable oil, for frying
  • Lemon wedges, for serving


Preheat the oven to 325°. In a bowl, blend the butter, anchovies, chile, shallot and lemon zest and season with salt and pepper.

In a large, shallow bowl, beat the eggs. Put the bread crumbs in another large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg, letting the excess drip off. Dredge the trout in the bread crumbs, pressing to help them adhere.

Set a plate lined with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add 2 of the trout fillets and cook over moderately high heat, turning once, until browned and crisp, 1 1/2 to 2 minutes per side; reduce the heat to moderate if the fillets brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in the oven. Using a slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to fry the remaining 2 trout fillets. Serve the trout with the lemon-chile butter and lemon wedges.

Food and Wine, January 2012

Fish with Orange-Saffron Broth

main course fish orange


  • 5 8 oz. bottles clam juice
  • 1/2 c. dry white wine
  • 2 whole star anise
  • 1 bay leaf
  • 1 pinch saffron threads
  • 3/4 c. fresh orange juice
  • 1 c. 1/3 inch cubes seeded, peeled chayote
  • 1 large carrot, peeled and thinly sliced crosswise
  • 1 celery stalk, thinly sliced
  • 1/2 lg. leek, thinly sliced
  • 6 oz. black cod, cut into 1" cubes
  • 6 oz. halibut, cut into 1" cubes
  • 1 tsp. fresh tarragon, chopped


Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.

Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.

Divide fish and vegetables between two bowls, top with broth, and serve.

Bon Appetit, Calabash Hotel, Grenada

Miso-Glazed Salmon Steaks

main course fish japanese


  • Vegetable oil
  • 4 10-to 12-ounces salmon steaks, bone in [CP: or other fish steaks, such as tuna, adjusting the cooking time/method below]
  • 1/3 cup white miso
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon Asian sesame oil
  • Kosher salt
  • 4 lime wedges (for serving)


Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

Position an oven rack 6"–8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.

Transfer salmon steaks to plates and serve with lime wedges.

Bon Appetit, May 2010

Hangzhou West Lake Vinegar Fish

main course chinese fish untested


  • 1 whole fish (800 g, or about 1 3/4 lb.)
  • 1 tbsp shao xin wine (or rice wine, or sherry)
  • 2 tbsp. fresh ginger, finely sliced in strips
  • 2 tbsp. green onion strips
  • 3 tbsp. light soy sauce
  • 4 tbsp. black vinegar
  • 4 tbsp. brown sugar
  • 1/2 tsp. salt
  • 1 c. chicken or fish stock
  • 1/2 tbsp. corn starch and 2 tbsp. water, mixed well
  • sesame oil (optional)


1. Remove the scales & clean the fish. If the fish is thick, butterfly it. Make a couple of slashes on the thickest part of the body to help it cook faster. Put the fish in a skillet with high sides and scatter ginger strips under and over the fish. Pour the wine all over the fish.

2. Steam the fish for 10-12 minutes depending on the thickness of the body. Test with a fork by flaking the thickest part of the body. If it flakes off easily from the bone, it is done. Do not over cook.

3. While fish is steaming, put the soy sauce, black vinegar, brown sugar, and salt into a small pot and cook over low heat, stirring to dissolve the sugar. When sugar is dissolved, add 1 cup stock to the sauce. When sauce boils, add the corn starch solution and stir well until sauce becomes shiny and thickened. Taste and adjust with more sugar, vinegar, or salt to taste.

4. Add a splash of sesame oil (if using) to the thickened sauce and pour it over the steamed fish. Sprinkle the green onion strips on the fish. Serve hot.

Adapted from Terri at Hunger Hunger (A Daily Obsession)