Living in New England, we have an abundance of fresh fish at our markets. I especially am partial to swordfish, a mild white fish that lends to so many flavorful recipes. Swordfish is so easy to bake, nestled in a bed of colorful cherry tomatoes and Castetrano olives. Texture and color are so important when you are cooking, adding to the visual presentation. Top with a lemon garlic olive oil dressing for outstanding flavor.
1 cup rainbow cherry tomatoes 1/2 cup pitted Mezzetta Castetrano olives 2 8 ounce swordfish 2 tablespoon lemon juice 2 tablespoon olive oil 2 garlic cloves, minced 1/4 cup fresh basil, chopped 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper
Preheat over to 400F. Place tomatoes and olives on a baking pan. Add swordfish on top. Place the remaining ingredients in a small bowl and whisk until combined. Pour over tomatoes, olives, and swordfish. Bake for 30 minutes until tomatoes are bubbly and swordfish are golden.
Did I mention that I love fish! And if you read my blog, living in New England affords me access to the freshest fish. Our local grocery stores all have excellent fish markets.
Cod is a staple in our region, and the most famous dish is Baked Cod with Ritz crackers. On the menu in every traditional New England restaurant. I’ve put a new twist on this recipe to create a healthier version with fewer calories and fat.
During the pandemic, my recipes have tended to be for two and one-pan meals. Double the recipe to serve more people; use a large roasting pan.
4 cups kale, cut into bite-size pieces, and stems removed 1-pint cherry tomatoes 1 lb. cod, cut into four pieces 1/4 cup olive oil 1/4 cup lemon juice 1/4 cup unseasoned Panko bread crumbs 2 tablespoons parmesan cheese 1/2 teaspoon sea salt 1/4 teaspoon pepper
Pre-heat oven 425F. Arrange kale and tomatoes on a baking pa—place cod nestled in kale and tomatoes.
Mix olive oil and lemon juice and drizzle over cod and vegetables.
In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper. Sprinkle over cod and vegetables.
Bake for 25-30 minutes, depending on the thickness of the cod. I purchased a thick cod fillet for this recipe.
Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.
The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!
I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!
1 package Earthly Choice Farro, Microwaveable in 90 minutes 1/2 pound Sea Scallops 2 tablespoons olive oil 2 tablespoon fresh lemon juice, about half lemon 1/4 cup dry white wine 2 cloves garlic, crushed 4 lemon slices, halved 1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives 2 teaspoons capers 1/2 teaspoon sea salt 1/4 teaspoon black pepper
Pre-heat oven to 425F.
Place farro in baking pan and top with scallops.
Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.
Living in New England,, we have an abundance of fresh seafood. Every grocery store has a fish market with fresh fish and seafood. I have many different recipes that I make for Seafood Stew. Combining different tastes make each recipe a flavorful feast.
When I cook for company, I like tackle complicated recipes with exotic ingredients, and everyday family meals, I love no fuss, easy, tasty recipes. Recipes that I can make quickly without sacrificing flavor.
1 can (14.5 ounces) whole peeled tomatoes in juice
1 roasted large red pepper, Mezzetta Roasted Red Bell Peppers,
1 pound skinless cod or halibut fillet, cut into 1 1/4-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound mussels, cleaned and debearded
fresh bread for serving
Combine tomatoes and red pepper in a blender; purée until smooth—heat large pan. Add oil and 2 butter. When butter melts and foam subsides, add shallots and celery; cook, occasionally stirring, until tender and golden in places, about 5 minutes. Add garlic, thyme, red crushed pepper, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
Add tomato mixture and broth. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle with mussels into the skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes or until mussels are opened.
Many shy away from making fish at home thinking that fish is difficult requiring a higher degree of cooking to master or just unaware of how easy fish is to prepare. Fish is a healthy alternative to meat along with being an integral element of the Mediterranean diet which I follow so we eat fish regularly. Fish is so versatile lending to using many different seasoning especially with white body fish such as swordfish, cod, halibut, just to name a few. With this recipe I flavored swordfish with traditional Moroccan spices, skewed then grilled to perfection. If you are intimidated by making fish grilling is a great to start to gain confidence and enjoy a healthy fish meal.
In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
Light the grill preheating to 450F. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.
Living in New England. close to the ocean, means we have access to fresh fish and cod is a New England staple. I love to make cod, which is a mild white fish, that works well with various toppings. Traditional New England Baked Scrod, another name for cod, is made with a Ritz cracker and butter topping. And if you come to Boston I highly recommend you order this classic dish.
My husband, Chris and I love fish and we follow the Mediterranean diet with lots of olives, veggies, fruits, and fresh fish. This recipe is easy, fresh, simple and delicious. Oh and I’ll add you came easily double or triple to serve more people. Did I mention the colorful presentation that is gorgeous to view? I believe a beautiful presentation adds to the overall appreciation of the food.
I remember my mother when I was young telling me to eat my fish, it was brain food!
4 (6 to 8-ounce) cod fillets
2 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1/2 cup pitted kalamata olives
1/2 cup pitted Italian castelvetrano olives
1 tablespoon capers
2 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons fresh basil, chopped
Preheat oven to 425 F.
Place cod in baking dish. Pour lemon juice over fish. Sprinkle with salt and pepper. Set aside.
Prepare olive salsa:
In a medium-size bowl combine kalamata olives, castvetrano olives, capers, olive oil, garlic, and fresh basil. Place one top fish. Bake 15- 20 minutes until fish is flaky.
Living in the Boston area we love our fresh fish. In Boston cod is called scrod. I know there is a fancy legend around why we call cod scrod and some say scrod is young cod. All I know is when the fishermen leave the dock to fish they are out to catch cod.
Cod is a firm white-fleshed fish that is versatile and can be used in a multitude of recipes. We love fish in our family and I like to prepare cod differently. Traditional Boston Scrod is made with a Ritz cracker topping that is absolutely delicious.
I’ve updated the preparation by using panko breadcrumbs, pecans, Dijon mustard, and maple syrup.
2/3 cup panko (Japanese dried bread flakes)
1/3 cup pecan pieces
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1teaspoon mustard seed
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1/2 freshly ground black pepper
1 lb. Cod Filet
2 tablespoons Dijon mustard
1 tablespoon Maple Syrup
Preheat the oven to 425 degrees.
In the food processor combine bread crumbs and pecans. Pulse until finely ground. Place in a small bowl and mix together with parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
In a small bowl combine mustard and maple syrup. Place the cod in a baking dish.Generously brush the top of the fillets with mustard mixture. Place the panko mixture thickly on top of the mustard on each cod fillet. The mustard will help the panko adhere. Drizzle remaining mustard mixture overtopping.
Bake Cod for 20 – 25 minutes until topping is browned.
The health benefits of a Mediterranean diet has been documented in clinical studies and shown to lead to longevity. I personally love a Mediterranean diet for the fantastic tasting food. I find that if you enjoy and savor food, you eat less and maintain a normal weight.
If you are not familiar with the fish, Hake, you are missing a wonderful mild white fish that is part of the cod family. I bought this Hake on sale at Whole Foods for $7.99 per pound. I’ve added colorful peppers, green olives, thyme and a lemon vinaigrette dressing to make this fish dish pop! And it is ready in thirty minutes!
1 tablespoon fresh thyme, finely chopped plus a few sprigs
1 ½pounds hake fillets
½ teaspoon fine sea salt
¼ teaspoon black pepper
3large bell peppers, 1 red, 1 orange and 1 yellow, thinly sliced
4 ½tablespoons extra-virgin olive oil, plus more for drizzling
¼cup pitted, sliced green olives, I like Castelvetrano olives
¼ cup fresh lemon juice
1garlic clove, grated
1cup loosely packed Italian parsley leaves, chopped
Heat oven to 400 degrees.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Toss peppers with 1 1/2 tablespoons oil, 1/2 teaspoon salt and ¼ black pepper and spread on a baking dish. Top peppers with the thyme sprigs. Roast, tossing occasionally until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Move peppers to the edges of the pan, making a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 – 10 minutes.
Meanwhile, make a vinaigrette by combining lemon juice, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Serve fish and peppers drizzled with vinaigrette.
Swordfish is a versatile white fish that can be bland if not seasoned right. I love swordfish for that reason since I can add my personal splash of spices to create so many different meals and tastes. As you all know if you follow my blog I love Mediterranean spices and food. Add the fresh fish from the sea and I am in heaven. Fresh swordfish is an experience not to be missed and we in New England are fortunate to have the best fresh swordfish in our markets. I also like to make swordfish kabobs and grill!
1 pound Swordfish
1/4 cup Pesto*
1/2 cup chopped cherry tomatoes
2 tablespoon garlic, minced
2 tablespoon fresh basil, chopped
1 tablespoon olive oil
pinch sea salt
Preheat oven 425F. Place swordfish in baking dish. Spread pesto evenly over swordfish. Top with remaining ingredients. Bake for 30 minutes. Serves 2
Codfish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influenced by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
4 cod fillets(3 ounces each)
1/4 cup fresh lemon juice
1/2 cup unseasoned panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
2 cloves garlic, crushed
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/4 teaspoon sea salt
1 tablespoon olive oil
1/2 cup chopped cherry tomatoes
1/4 cup chopped kalamata olives
2 teaspoons capers
Preheat oven to 425F.
Place cod in a baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt, and oil. Toss to mix.
Cover fish with breadcrumb mixture. Top with tomatoes, oil, and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.