Basic Stuffed Stripe Bass

Strippers are running just off shore. And they seem to be plentiful when the boats pull into Babylon, the local fishmonger is running a sale on whole fish. So, one great way to cook these up for a bunch of friends is to keep that bass whole, stuff it, bake it, and bring it to the table.

Here’s what you’ll need:

  • 1 two pound whole striped bass
  • 2 cups of cubed bread for stuffing
  • ½ cup of diced tomatoes
  • ½ of a small red onion diced
  • ¼ tsp tarragon
  • Salt and pepper
  • 2 tbsp butter
  • 2 tbsp chopped fresh chives
  • Sea salt

Combine the bread crumbs, tomatoes, onions, tarragon, salt and pepper to taste. Use this simple stuffing mix to stuff your cleaned and dressed striped bass. Use toothpicks or those fancy bamboo skewers to close the fish and place it on a baking rack. Brush butter on top of the fish and bake in the oven at 300 degrees for 30 minutes, or until the fish flakes easily.

stripped_bass

Scrambled Eggs ‘All the Way’

Continuing the brunch thoughts from Tuesday, because brunch is one of the best ways to spend a summer weekend, I thought I would share the secret to mixing eggs and fish. Its a simple scrambled eggs with lox. The ‘all the way’ part of this dish comes from the red onion added to the eggs and lox. Out here in New York, a ‘Bagel all the way’ is one served with cream cheese, lox, and a slice of onion.

Here’s what you’ll need:

  • 4 medium to large eggs
  • 4 ounces of smoked salmon
  • 1/2 medium red onion diced
  • chopped chives for garnish

Beat eggs in a small bowl and set it aside. Melt the butter in nonstick pan over medium-low heat. Add lox and onion; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up. I’ve mentioned this before haven’t I?

To top off this dish, I serve it on top of a slightly toasted bagel and top the eggs with chopped chives.

scrambled eggs with lox

scrambled eggs with lox

Tomatoes Stuffed with Crab

Hazy Hot and Humid… So, yesterday I mentioned making a chicken salad stuffed tomato. Well, I decided to stop off at the fish shop on the way home and got a great deal on crab meat. So, instead of chicken salad stuffed tomatoes, I made crab salad for them. I like to make these easy meal items that go straight from the fridge to the plate on these hazy, hot, humid days.

Here’s what you’ll need:

  • 2 fist sized ‘slicing’ tomatoes
  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 1 rib celery
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Take a butter knife and shave off some of the lime pulp into the crab meat. Combine this thoroughly. Then add the minced celery and onion, then cut the leeks lengthwise and chiffonade and add the shreds to the crab. Now, add the mayo and mix thoroughly.

Take each tomato and hollow them out. I usually fine that one of those serrated grapefruit spoons works well for this task. Save the innards for making salsa, or chunked into a side salad. Now, stuff the crab salad into the tomato and store them in the fridge till you are ready to serve them up.

Tomato Stuffed with Crab

Crab Salad w Spring Leeks

From the sustainable seafood section; here’s a salad that works well by itself, or as a filling for a picnic sandwich. It uses those wonderfully sweet spring leeks that seen so plentiful at H-Mart, the local Asian market, and the crab meat on sale at Western Beef. So, grab some crab and a lime and lets get cracking.

Here’s what you’ll need:

  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Combine this thoroughly. Then cut the leeks lengthwise and chiffonade. Add the shreds to the crab. cut the red onion into fine shreds and add this too. Now, add the mayo and mix thoroughly.

A simple salad that stands on its own, or nestled inside a kaiser roll. Take it along on your next picnic.

 

Steamed Haddock w/ Pablano Corn Salsa

Haddock is a popular, plentiful, meaty, tasty, fish that is a good choice on our sustainability scale. Grill it, broil it, fry it, poach it, bake it, but we will make it steamed so that we highlight the mildness of the fish in comparision to the bold flavor of the salsa. So, don’t use too much salsa, a little goes a long way as far a flovoring the fish is concerned.

Here’s what you’ll need:

2 lbs local haddock fillets

steam the fillets. I use a bamboo steamer rack in my wok to lay out the fillets. Keep an eye on them they steam quick.

For the salsa:

  • 2 cups Corn
  • 2 Poblano Chilies
  • 1/2 Red Onion
  • 2 Jalapenos
  • 1/3 Cup Chopped Cilantro
  • ½ Lime’s Juice
  • Sea Salt and Pepper to Taste

Take two cups of cooked corn and add finely dice Poblano peppers, onion, and jalapeños. Toss in the cilantro, and squeeze the juice of half a lime and then add some sea salt and a little pepper to taste.

Save the other half of the lime for tequila shots!