Category: Entrees – Fish/Seafood

Servings: 2
Source: The Classic Italian Cookbook, Marcella Hazan, p. 232
recipeNotes: Menu Suggestions
If you wish to serve a vegetable side dish with the squid, the most suitable would be steamed potatoes. It is quite sufficient, however, to serve Zucchini Salad (page 415) or mixed greens afterwards. It can be preceded by Fettuccine with White Clam Sauce (page 135), or Risotto with Clams (page 192). 1 have found that Bresaola (page 47), with its tart, clean taste, makes an ideal prelude to this rather robust dish.

Calamari ripieni stufati al vino bianco

Ingredients
6 large squid (the sac should measure 4½ to 5 inches, not including the tentacles)

The stuffing:
1 tablespoon olive oil, approximately
2 tablespoons finely chopped parsley
½ teaspoon finely chopped garlic, or more to taste
1 whole egg, lightly beaten
2½ tablespoons freshly grated Parmesan cheese
¼ cup fine, dry, unflavored bread crumbs
½ teaspoon salt
Freshly ground pepper, about 6 twists of the pepper mill

The braising liquid:
Olive oil, enough to come ¼ inch up the side of the skillet
4 whole cloves garlic, peeled
½ cup canned Italian tomatoes, coarsely chopped, with their juice
½ teaspoon finely chopped garlic
¼ cup dry white wine

Directions
Clean and prepare the squid as directed on page 230.
Chop the squid tentacles very fine. In a bowl, mix them with all the stuffing ingredients until you have a smooth, even mixture. There should be just enough olive oil in the mixture to make it slightly glossy. If it doesn’t have this light surface gloss, add more olive oil.
Divide the stuffing into 6 equal parts and spoon it into the squid sacs. (Do not overstuff, because the squid shrinks as it cooks and too much stuffing may cause it to burst.) (Sew up each opening tightly with darning needle and thread-and be sure to put the needle safely away as soon as you are finished using it or it may disappear into the sauce.) Previous is not necessary. Just don’t overstuff, so that the extra can squeeze out the top.
Choose a skillet large enough to hold the squid in a single layer and coat the bottom with just enough olive oil to come ¼ inch up the side of the pan. Heat the oil over medium-high heat and sauté the garlic cloves until golden brown. Discard the garlic and put in the stuffed squid. Brown the squid well on all sides, then add the chopped tomatoes with their juice, the chopped garlic, and the wine. Cover tightly and cook over low heat for 30 to 40 minutes. The squid is done when it feels tender at the pricking of a fork.
Remove the squid to a cutting board and allow to settle for a few minutes. Slice away just enough from the sewn-up end to remove the thread and cut the rest into slices ½ inch thick. Arrange the slices on a warm serving platter so that each squid sac is recomposed. Warm up the sauce in the skillet, pour over the sliced squid, and serve immediately.

Note
This dish can be prepared 4 or 5 days ahead of time and refrigerated. Warm it up as follows: Preheat the oven to 300°. Transfer the squid and the sauce to a bake-and-serve dish, add 2 to 3 tablespoons of water, and place in the middle level of the oven. Turn and baste the slices as they warm up, being careful that they don’t break up. Serve when warm.

If you have extra stuffing, which is likely, dredge in breadcrumbs, form into burgers, and saute in olive oil. Serve as left overs with above sauce if there is extra.

Servings: 2
Prep Time: 45 min
Source: Gourmet
September 1993

Ingredients
1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon white-wine vinegar
2 shallots, chopped fine
1/2 teaspoon fennel seeds
2 strips of orange zest, removed with a vegetable peeler
1/2 cup water
2 sole or orange roughy fillets (about 1 pound)
1 tablespoon unsalted butter

Directions
In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.

Servings: 6
NOTE: To prepare this dish in the traditional way, buy a 2- to 3-pound whole fish and have it cleaned and slit open from head to tail, leaving the bones intact. (Asian markets usually have excellent fresh fish and the staff to prepare them this way.) Rub the fish sauce mixture in the fish and then stuff it with the lemongrass and basil. Wrap in banana leaf and aluminum foil and grill for 15 to 20 minutes on each side.

If you can’t easily find fresh Asian herbs, use the freshly grated zest of 3 limes or lemons instead of lemongrass, and citantro, dill, mint, or any other fresh herb instead of the basil.

Like most Thai sauces, the chili sauce is served on the side, so you can add a plate of lime wedges or a quick sauce of lemon and melted butter for those who prefer a milder taste. The banana leaves enclosing the fish are wrapped in foil for grilling, so you can omit them if they’re difficult to find.

Ingredients
Chili-Garlic Sauce (see below)
¼ cup fish sauce
2 tablespoons soy sauce
2 tablespoons finely minced garlic
1 teaspoon freshly ground pepper
1 teaspoon sugar
Banana leaves and aluminum foil for wrapping
3 stalks fresh lemongrass
2 bunches graprao basil or other fresh basil (about 1½ cups leaves)
6 boneless small trout or 3 pounds meaty fish fillet, divided into 6 equal portions

Chili-Garlic Sauce for Fish

Serve this feisty sauce with Grilled Whole Fish with Lemongrass and Graprao Basil or any grilled or steamed fish or seafood.

1 1/3 cup fish sauce
2 tablespoons water
2 tablespoons palm sugar or brown sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon finely minced garlic
1 tablespoon finely chopped green onion
2 teaspoons coarsely ground dried red chili

In a small saucepan over medium heat, combine the fish sauce, water, and palm sugar. Cook gently, stirring occasionally, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from the heat and stir in the lime juice, garlic, green onion, and chili, mixing well. Taste and adjust seasoning to your liking.

Makes about ½ cup.

‘Real Thai’ cookbook (paper back). pg 131

Directions
Prepare a fire in a charcoal grill or preheat a gas grill. Prepare the Chili-Garlic Sauce and set aside.

In a small bowl, combine the fish sauce, soy sauce, garlic, pepper, and sugar. Stir well and set aside. Prepare six 8-by-14inch sheets of aluminum foil and six 8-by-11-inch pieces of banana leaf. Place the 6 aluminum foil sheets on a flat work surface in front of you. Arrange 1 banana leaf piece in the center of each piece of aluminum foil.

Trim the lemongrass stalks. Cut away and discard the grassy tops of each stalk, leaving a stalk about 6 inches long. Cut away any hard root section to leave a clean, smooth, flat base at the root end below the bulb. Remove and discard tough outer leaves. Using the blunt edge of a cleaver or large knife, whack the stalk firmly at 2-inch intervals, rolling it over to bruise it on all sides. Slice each stalk on the diagonal into 2-inch lengths and set aside.

Place a whole fish or fish fillet on each banana leaf. Divide the fish sauce mixture among them, spooning it evenly over the fish to cover completely. Tuck several chunks of lemongrass and sprigs of basil inside each whole fish or alongside the fillets. Fold the long edges of each banana leaf toward the center and tuck in to enclose the fish securely. Fold all sides of the foil in toward the center to make a well-sealed packet.

Arrange the pockets on the grill rack and grill over hot coals for 8 to 10 minutes on each side. Transfer the packets to plates and serve at once with the Chili-Garlic Sauce.

Servings: 6
Source: Gourmet 2/79

Ingredients
1 pound firm-fleshed white fish fillets, such as sole
3 tsp gingerroot
1 tablespoon rice wine
2 teaspoons cornstarch
1 teaspoon salt
6 wood-ear mushrooms or black fungus
1 tablespoon minced scallion
1 tablespoon minced garlic
1 cup Chinese chicken broth
2 tablespoons fermented wine rice or sake
2 teaspoons sugar
1½ teaspoons cornstarch
½ teaspoon salt
2 cups peanut oil

Directions
Holding a cleaver at a forty-five° angle to the cutting surface, cut 1 pound firm-fleshed white fish fillets, such as sole, crosswise into ¼ -inch slices. In a bowl combine 1 egg white, lightly beaten, 2 slices of gingerroot, each the size of a quarter, flattened with the flat side of a cleaver, 1 tablespoon rice wine, 2 teaspoons cornstarch, and I teaspoon salt, add the fish, tossing it to coat it with the mixture, and let it marinate for 1 hour. In a shallow bowl let 6 wood-ear mushrooms or black fungus soften in warm water to cover for 20 minutes, drain them, and cut them into 1-inch pieces. In a dish combine 1 tablespoon each of minced scallion and minced garlic and 2 teaspoons peeled and minced gingerroot. In a small bowl combine 1 cup Chinese chicken broth (January, 1979) or tinned chicken broth, 2 tablespoons fermented wine rice or sake, 2 teaspoons sugar, 1½ teaspoons cornstarch, and ½ teaspoon salt.

Heat a wok over high heat until it is very hot, add 2 cups peanut oil, and heat it to 350ºF. Drain the fish and remove and discard the gingerroot. Add the fish to the oil and deep-fry it for 2 minutes, or until it becomes opaque. Transfer the fish with a skimmer to paper towels to drain. Strain all but 2 tablespoons of the oil through a fine sieve into ajar and store it, covered, for reuse in frying fish. Reheat the oil remaining in the wok until it is very hot, add the scallion mixture, and stir-fry it for 30 seconds, or until it is fragrant. Add the mushrooms and stir-fry the mixture for 30 seconds. Stir the broth mixture, add it to the wok, and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly. Add the fish and toss it until it is coated well with the sauce. Transfer the mixture to a heated platter.

Servings: —
Source: Gourmet, 10/81

Ingredients
1 cup fresh bread crumbs
½ cup mayonnaise
¼ cup minced fresh parsley leaves
1 lg egg, beaten lightly
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
¼ tsp cayenne
¼ tsp dry mustard
salt and pepper to taste
1 lb lump crab meat – 2 crabs

Directions
In a large bowl combine all ingredients except crab. Fold in gently crab meat, picked over, form the mixture into 6 balls, and flatten the balls into 3-inch cakes. Dust the cakes with fresh bread crumbs and chill them on a plate, covered loosely, for 1 hour.

In a large skillet heat 3 tablespoons vegetable oil over moderately high heat until it is hot and in it sauté the cakes in batches, adding more oil if necessary, for 2 to 3 minutes on each side, or until they are golden brown, transferring them with a slotted spatula as they are cooked to a heated platter. Serve the crab cakes with lemon wedges. Makes 6 crab cakes.

Avocado sauce

1/2 ripe medium California avocado, pitted and peeled 1 tablespoon low-fat mayonnaise 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon sugar 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise 1/4 cup fat-free (skim) milk

Remoulade

3/4 cup mayonnaise 2 teaspoons Dijon mustard 1 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar 1/4 teaspoon Tabasco sauce 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (3 inches of green left on), very thinly sliced Salt and freshly ground black pepper, to taste

Gourmet, 10/81

Servings: 6
Preheat: 450°
At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Ingredients
1/2 cup light yellow miso
5 Tbsp rice vinegar
1/4 cup sugar
2 Tbsp soy sauce
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 6 oz cod fillets, each cut into 2 pieces

Directions
Wasabi Mashed Potatoes Preheat oven to 450°F. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet lined with aluminum foil. When oven is pre-heated, turn on broiler, and broil cod 8 inches from heat until beginning to brown, about 3 minutes. Turn off broiler, and finish cooking in 450°F oven until cod is opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.