CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
STEAK SLICE WITH LEMON AND THYME
This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut away the fat from around the edge of the steak while you heat a griddle or pan.
- Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
- Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.
RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE
Another great, simple sauce based on anchovies (there are two in the pasta chapter; see pages 263 and 271). You get acidity, astringency, and fruitiness from the wine, piquancy from the garlic and anchovy, complexity from the thyme, and a smooth finish from the butter-all in about the time it takes to preheat a grill for the steaks. You don't need great red wine for this sauce, but it should be one with a fair amount of fruit and at least a little structure.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
- When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
- Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.
COD & ANCHOVY BAKE
Get your weekly portion of white fish with this healthy all-in-one recipe made with anchovies, tomatoes, spinach and red pepper. It delivers four of your five-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.
- Meanwhile, heat the oil in a pan and cook the pepper, covered, for 5 mins. Add the tomatoes, vinegar, bouillon and garlic, and cook for 8-10 mins more, uncovered, until the tomatoes have softened. You don't want this to be too wet, so continue to cook until any excess liquid has evaporated, if necessary.
- Heat the oven to 200C/180C fan/gas 6. Lay the cod loins in a shallow ovenproof dish and spoon over the tomato mixture, then the potato and onion mixture, in even layers. Sprinkle over the cheese. Bake for 30 mins until the cheese is golden and the fish is flaking but moist. Serve with the spinach on the side.
Nutrition Facts : Calories 408 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
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