the Pence family cookbook

Recipes Tagged with “fish”

Cornmeal-fried Trout with Grapefruit and Fried Sage

main course fish


  • 1 large red grapefruit
  • Four 6-ounce skinless trout fillets
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1 large egg beaten with 1 tablespoon water
  • Yellow cornmeal, for dredging
  • 3 tablespoons unsalted butter, chilled
  • 8 large sage leaves
  • Vegetable oil, for frying
  • 1/4 cup water


Using a sharp knife, remove the peel and bitter white pith from the grapefruit. Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl. Squeeze the remaining grapefruit juice into a separate bowl. [CP: If you do this, the grapefruit will fall apart when it’s cooking in the butter sauce. I haven’t figured out how to stop that yet.]

Put the flour, egg and cornmeal in 3 shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the cornmeal.

In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side. Transfer the sage leaves to a plate lined with paper towels to drain. Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.

Discard the oil and wipe out the skillet with paper towels. Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute. Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper and spoon the sauce and grapefruit sections over the trout. Garnish each fillet with 2 sage leaves and serve immediately.

Pumpkin Seed Crust: In a food processor pluse 1/2 c of raw, unsalted pumpkin seeds until coarsely ground. After dusting the fish filets with flour and dipping them in the beaten egg, dredge them in the ground pumpkin seeds instead of cornmeal and fry as directed.

Marcia Kiesel, Food and Wine April 2008

Pescado a la Veracruzana

main course chile fish mexican scallops


  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • ½ c. onion, finely chopped
  • 2 lb. tomatoes, peeled and finely chopped
  • 1 green pepper, julienned
  • 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 bay leaves
  • 1 tsp. dried oregano
  • ½ c. green olives, chopped [optional]
  • ¼ c. capers
  • 6 fillets red snapper or other firm fish or 16 scallops
  • 2 tbsp. butter


If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/

Poached Salmon with Herb and Caper Vinaigrette

main course fish


  • 2 lemons
  • 2 tablespoons chopped fresh parsley leaves, stems reserved
  • 2 tablespoons chopped fresh tarragon leaves, stems reserved
  • 2 small shallots, minced (about 4 tablespoons)
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces
  • 2 tablespoons capers, rinsed and roughly chopped
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil


1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water.

2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.

3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and olive oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.

4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing reserved lemon wedges separately.

Cook’s Illustrated, May 2008

Cod with White Beans and Tarragon Mayonase

main course fish


  • 8 1/2 c water
  • 1 cup dried small white beans
  • 4 shallots, chopped
  • 1 tsp salt
  • 3/4 c mayonnaise
  • 6 tbl olive oil
  • 2 tsp chopped fresh tarragon
  • 2 tsp tarragon vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp Tabasco
  • 1 c dry white wine
  • 4 6 oz cod fillets
  • 2 plum tomatoes, seeded and chopped
  • 1 tbl drained capers cayenne pepper


Soak beans overnight or quick-soak and drain. Bring 5 1/2 c water, beans, and half of shallots to boil in a heavy medium saucepan. Reduce heat to medium-low and simmer 45 minutes. Add 1 tsp salt and simmer until beans are tender, about 30 min. Drain.

Mix mayonase, 4 tbl olive oil, tarragon, 1 tsp vinegar, mustard, and Tabasco in a bowl.

Bring remaining 3 cups of water and wine to boil in a large skillet. Add fish, bring just to a boil. Cover and remove from heat. Let stand until fish is opaque, about 10 minutes.

Meanwhile, heat remaining 2 tbl of olive oil in medium skillet over medium heat. Add remaining shallots, saute 2 minutes, then add beans, tomatoes, and 1 tsp vinegar. Saute until just heated through, about 3 minutes. Keep warm over lowest heat.

Mix 1 tbl poaching liquid into mayonnaise to thin. Divide bean mixture among plates. Using a slotted spatula, place fish atop beans. Top fish with sauce. Sprinkle with capers and caynne.

Tuna with Farro

main course farro fish italian


  • 1 pound farro
  • 2 bay leaves
  • salt
  • olive oil
  • 2 cloves garlic, chopped
  • 1 lg. can crushed tomatoes
  • capers
  • red pepper flakes
  • 1 large can tuna or cooked tuna
  • 1 c. fresh basil fresh parsley


Cook farro with bay leaves, salt and olive oil according to package directions.

Sauté garlic in olive oil.

Add tomatoes, lots of capers, red pepper flakes and salt to taste.

Stir in canned or baked tuna, flaked, and lots of fresh basil.

Stir in farro and simmer a few minutes.

Sprinkle with parsley and serve.

Lidia Bastianich

Chips and Fish [Chile Rellenos]

main course chile fish greenchile

[N.B.: This is the chile relleno recipe as well; just make the batter, omitting the cayenne pepper and Old Bay.]


For the fries:

  • 1 gallon safflower oil
  • 4 large Russet potatoes
  • Kosher salt

For the batter:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
  • Cornstarch, for dredging


Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Alton Brown, FoodNetwork.com

Fresh Salmon Salad with Chickpeas and Tomatoes

main course fish


  • 6 tablespoons olive oil, divided
  • 6 (5- to 6-ounce) salmon fillets (about 2 pounds)
  • 2 cups chickpeas from two (15-ounce) cans, drained, rinsed
  • 1 1/2 cups chopped tomatoes
  • 1/4 cup (scant) Niçoise olives or other small black olives
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon salt-packed capers, rinsed, or drained capers in brine
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh basil leaves, torn if large


Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.

Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

Bon Appetit, May 2007

Chicken Paillards with Clementine Salsa

main course chicken fish


  • 4 5-ounce chicken breast halves [or white-fish fillets]
  • 4 clementines, peeled, diced (about 1 cup)
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced celery
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 serrano chile, seeded, minced
  • 2 tablespoons olive oil
  • 1/2 cup fresh clementine juice (from about 6 clementines)


Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Bon Appetit, December 2009

Olive Oil Poached Halibut Nuggets with Garlic and Mint

main course fish


  • 1 pound halibut fillet, cut into 1 1/4-inch cubes
  • 1/4 teaspoon fine sea salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
  • 4 tablespoons extra virgin olive oil
  • 1 small rosemary sprig
  • 1/2 teaspoon dried mint
  • 2 garlic cloves, minced
  • Fresh lemon juice, to taste (optional)
  • Chopped fresh mint, for garnish


Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).

Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.

Melissa Clark, New York Times