I am not known for my seafood cooking ability. Why? Because Ray has a “so-called” fish allergy and I am afraid to make fish in the house. I have not seen the aftermath of a fish incident nor do I want to, so I’ll have to take his word for it. The one time I did make it, I was overloaded with concern. “Did I touch a door knob with my fish hands? Am I sure all spoons that Ray would use are washed immediately? Did I avoid poking his eye out with the fish covered finger?” I had to be cautious. Rather than putting Ray in a HAZMAT suit, I leave fish on their little ice beds at the grocery.
But last night was a different story. Ray was out-of-town on business so I took the opportunity to redeem myself. Last time my tuna steak was so overcooked it magically turned into the texture of a pork chop. I preferred canned tuna than my tuna steak. Yes, that bad. But the tide has turned.
Here is my tale of two fishies. I choose a salmon filet and a tuna steak. Both these pieces of fish do very well with a quick marinade and seared in a non-stick pan. Just a word of caution – don’t marinate longer than 30 minutes. The acid in the marinade begins to cook the fish – a.k.a. ceviche. Since I was tasting two entrees, I decide to serve these on a simple bed of watercress.
Sesame Seared Tuna
1 tuna steak
1 tablespoon of olive oil
1/2 teaspoon of sesame oil
1/2 teaspoon of chili oil (optional)
2 teaspoons soy sauce
2 tablespoons of rice wine vinegar
1/2 clove of minced garlic
1/4 teaspoon of both salt and pepper
1 tablespoon white sesame seeds (use 2 if not using black sesame seeds)
1 tablespoon black sesame seeds
Mix everything, except the tuna, in a small bowl using a whisk. Add the tuna. Cover and place in the fridge for 30 minutes.
Pre-heat a non-stick skillet over medium-high heat (water should dance if dripped in the pan). Place the sesame seeds in a shallow dish. Remove the tuna from the marinade and coat each side with the sesame seeds. Place in the hot pan. Cook for 2 minutes each side. (Cook longer if it looks too rare in the picture for your taste). Slice thinly and arrange on the dish of your choice.
Seared Marinated Salmon with Lemon-Dill Crème Fraîche
1 salmon filet
1 tablespoon olive oil
1/2 lemon, juiced
1 teaspoon dill
1/2 garlic clove, minced
1/2 teaspoon each of salt and pepper
Lemon-Dill Crème Fraîche
1/4 cup crème fraîche (Don’t have it? Use sour cream and thin with a little milk or butter milk)
1/2 lemon, juiced
1 teaspoon dill weed
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients except for th fish in a small bowl and whisk till combined. Add the salmon. Cover and place in fridge for 30 minutes.
While the fish marinates, whisk all ingredients for the crème fraîche in a small bowl. Check the salt and pepper – I added a little more to taste.
Pre-heat a non-stick skillet over medium-high heat (water should dance if dripped in the pan). Place salmon filet in the hot pan. Cook for 3 minutes on one side. Carefully turn and cook another 5 minutes or until fish flakes. Place the salmon on the dish of your choice. Spoon the crème fraîche over the filet.
So I redeemed myself…thanks to all the Food Network shows. I enjoyed both dishes…now if only Ray would go out-of-town more often. If that doesn’t work, anybody have a HAZMAT suit I can buy?