Category: Fish

Ingredients:
1 tuna steak
1/4 cup sesame seeds
2 tomatoes, seeded and diced
1 garlic clove, crushed and finely chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
arugula or other mixed greens
salt, pepper, olive oil

1. Cut tuna steak in thick chunks. Roll in sesame seeds to coat. Refrigerate until ready to cook.
2. For the salsa, combine tomatoes, garlic, oil, lime juice in a bowl. Cover and refrigerate until ready to use.
3. Heat a frying pan and add olive oil. When oil is hot, fry tuna until tender but still pink in the center, about 2-3 minutes per side. Remove and drain on paper towels.
4. Serve on top of greens and spoon the salsa on the side. Season with salt and pepper.

Related post/s:
Cool Food at Amazon.com

When I’m at Di Palo’s in New York City and they happen to have white anchovies in olive oil, I buy a small container of it and I make a separate trip to Dean and Deluca to pick up a jar of grape leaves. There was another time when I had anchovies but I could not get the grape leaves, so I used the nori, or roasted seaweed I had left in my pantry.

Ingredients:
1 small jar of white anchovies
1 small cucumber, julienned
several grape leaves
olive oil
pepper

1. On a serving plate, arrange one or two anchovies on top of a single grape leaf. Drizzle with a little bit more olive oil and add a dash of pepper.

Related post/s:
Where to buy grape leaves and white anchovies
What to do with all that grape leaves?
It all comes from Snack

I stole this recipe from Joe’s Ginger.

Ingredients:
1 red snapper fillet
3 cloves of garlic, minced
1 bunch fresh chives
2 sprigs of fresh thyme
lime juice
half a stick of butter
salt, pepper

1. Using a skillet, sauté garlic and some of the chives in butter until soft.
2. When flavored butter is hot, sear fillet using high heat, adding salt and pepper and squeezing lime juice on both sides.
3. Sprinkle with thyme and remaining chives when the fish meat is almost white.

Related post/s:
Joe’s Ginger

Growing up in Manila, I grew up eating fish one way: fried. I liked making this dish a lot because it gave my parents a new way to eat cod.

Ingredients:
2 skinless cod fillets
half a stick of unsalted butter, melted for a few seconds in the microwave
6 slices of prosciutto

For the lentils:
2 cups of brown lentils
1 medium red onion, finely chopped
3 cloves of garlic, minced
1 medium carrot, peeled, finely chopped
1 tsp dried thyme
3 bay leaves
salt, olive oil

1. Heat oven to 400º. Line a baking sheet with aluminum foil.
2. Brush cod fillets with butter and wrap each in a two slices of prosciutto, leaving the ends open. Brush with butter again. Bake fish until firm and white for about 20 minutes.
3. In the meantime, heat a large skillet and add oil. Sauté garlic, onion and carrots with a little salt.
4. Using a rice cooker, cook lentils like you cook rice but with an extra 2 cups of water. Add your sautéed vegetables, thyme and bay leaves.
5. Serve cod on a bed of lentils.