Tag Archives: fish

Barramundi

Barramundi

Barramundi
Barramundi is a flakey white fish with a thin easily editable skin. It’s a new-to-the-market type of sea bass from the South Pacific and our imports come mainly from Australia. 
Barramundi
Ingredients:
  • 2 tbsp. butter
  • 1 minced clove of garlic
  • Salt & black pepper
  • Juice of 1 lemon
  • 2 tbsp. olive
  • Barramundi fillet
Melt the butter in a small pan on medium heat. Add the garlic, salt and pepper. Sauté for a few minutes and then add the lemon juice. Stir, remove from heat and set aside.  (This combination of ingredients works  for  lots  of  different  types  of  fish. ) Barramundi

Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.
Barramundi
Heat the oil in a frying pan on medium-high heat. Cook the filet skin side down for 3 minutes to crisp the skin.. Turn it over and cook the other side for 2 minutes.

Barramundi
Place the fish in a serving dish, pour the sauce over it and serve.

Barramundi
Barramundi

 

More on Barramundi here.   

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The West 97th Street GreenMarket

West 97th Street Greenmarket

West 97th Street Greenmarket

There are greenmarkets all over New York City and mine is the West 97th Street Greenmarket. You can get baked goods, meat, seafood, eggs, honey, seasonal produce and more throughout the year and it’s all local.

West 97th Street Greenmarket

From flowers to seafood.

West 97th Street Greenmarket
One morning’s shopping – semolina bread, corn, peaches, apple pie, mako steaks, blow fish, and black fish filets.

West 97th Street Greenmarket

West 97th Street Greenmarket


From their website:
Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer. . .

West 97th Street Greenmarket

West 97th Street between Amsterdam and Columbus Avenue

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Mrs. Fisher’s Fish Chowder

What Mrs. Fisher Knows About Old Southern Cooking – on Amazon

fish chowder

fish chowder

Mrs. Fisher’s Fish Chowder

I came across this recipe for fish chowder while browsing through an old cookbook on line. The book’s title is What Mrs. Fisher Knows About Old Southern Cooking. It was published in 1881 and written by Mrs. Abby Fisher. Mrs. Fisher was a former slave and her cookbook is believed to be the first ever written by an African-American.
The fish chowder recipe appealed to me. I decided to try to make it although Mrs. Fisher doesn’t give very precise instructions, ingredient amounts, or cooking times. Onion, butter, cayenne, and salt were easy but I had to Google ‘sea cracker’ and eventually found a modern equivalent. She doesn’t say what kind of fish so my choice was hake, an inexpensive white fish  For ‘Irish potatoes’ I used Idaho and instead of ‘salt pork’ my substitute was pancetta. I added some olive oil and paprika. I think Mrs. Fisher wrote this book for people who knew how to cook. so she was able to make some assumptions. This recipe worked for me and I’ll definitely make it again.

fish chowder

fish chowderIngredients:

  • 1/4 lb. pancetta cut in one inch pieces
  • 1 large onion, chopped
  • 2 tbsp. olive oil
  • 1 & 1/2  lbs. fish cut into one inch pieces
  • 1 large, peeled and cubed Idaho potatoes
  • 3 ground Pilot Bread Crackers
  • 3 pats of butter
  • 1/4 tsp . cayenne
  • 1/2  tsp. sweet paprika
  • salt to taste

Cook the pancetta on a low heat until it ‘s brown and the fat rendered. Then remove it from the pot.

Also on  low heat, in the same pot, lightly brown the onions and removed them.

fish chowder

As Mrs. Fisher says, “Having all now prepared,” add 1 or 2 tablespoons of olive oil to prevent sticking to the rendered pancetta fat if the pot appears to be too dry, then put in the  fish. Next add the pancetta. Then  a layer of potatoes and then the onions with the sprinkled cracker crumbs. Dot the butter on top of that, sprinkle the cayenne and paprika and that’s it. Cayenne is pretty spicy so be careful how much you use.

fish chowder

Add 2 cups of water, cover the pot and simmer for one hour on a low heat – don’t stir it and disturb the layers.  Check it occasionally and add water if it starts to dry out. Use a ladle when you serve it and be sure to get each layer.

fish chowder


fish chowder

Pilot Bread substitute for sea crackers

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Christmas Eve

Christmas Eve

The Kids
The Kids

For Italians, the celebration on the Eve is more elaborate than Christmas Day.  It a seafood dinner because until not too long ago it was a religious ‘day of abstinence.’ Some people call it the Feast of the Seven Fishes. I never counted but I think we have it covered.

PHOTOS