fish – Page 2 – Not Eating Out in New York

28 Aug 2011

Ceviche With Cucumber “Boats” & Nori “Sails” (San Francisco Chronicles Part 4)

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 7

For my last week in San Francisco, I went a little bit off the deep end, with food. I staged at two restaurants (Chez Panisse and Bar Tartine), took a cooking class, went to a supper club, volunteered at an Edible Schoolyard benefit called OPENEducation at the Berkeley Art Museum, and threw an epic dinner party on the boat. This was our first course: a tangy medley of fresh peppers, tomatoes, onions, grilled corn and fish piled inside a hollowed … Read More

20 Jul 2011

Cornmeal-Crusted Fish Sandwich with Peach & Green Tomato Salsa

by Cathy Erway | posted in: Recipes, Seafood | 3

I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique to a perfect fish sandwich. What type of fish to use? How to batter and fry the fillets? What to serve on it? Well, each of the three variations made over the last three Saturdays were all pretty darn good, regardless. It’s a fish sandwich, with fresh toppings. What can go wrong?

13 Jun 2010

Ginger Stir-Fried Sugarsnap Peas & Fish

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 11

This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.

30 Mar 2010

Miso Broiled Mackerel with Potatoes & Spinach

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 7

Mackerel is like the kid who gets picked to be on the team last. Outside of Japanese cuisine, it doesn’t get much respect. The poor things are canned more often than not, commonly smoked or cured (this is also because it must be eaten only very fresh), and considered too fishy-tasting and unimpressive in size. You won’t see it on the menu of too many restaurants, roasted or grilled as is. But when eating in, you get to be captain … Read More

19 Feb 2010

Steamed Turbot Fillets with Potatoes and Turnips

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 4

All too often, I hear the same question from home cooks: what do I do with fish? Not terribly much, is usually my answer. And as soon as you bring your catch home. But while most of us know that fresh fish is best at its freshest, the simple feat of cooking it deliciously has evaded some. So I’m going to share my latest favorite preparation, an unlikely hybrid of hearty winter vegetables and summery lightness.

18 Sep 2009

Roasted Mackerel with Potatoes and Yellow Squash

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 12

Do you like seafood? Goes the childhood tease. Yes, and you “see” an open mouthful of chewed-up food. I hope you like seafood, but I’m not going to show you that. I had meant to show you a whole fish here, a nice, fat, single person-portion sardine. Sardines are the poorman’s seafood, and I thought that was very “me.” They have a fragile little pane of bones that you have to pick around, hence them being more work to eat. … Read More

21 Jun 2008

Fish tacos, anyone?

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 19

Unanimous “yes”es flooded my inbox from the crew. I am so glad I’m no longer dating a seafood-hater. Fish may thrive underwater, but I think they do smashingly well on a hand-ground corn tortilla against cool, creamy slaw and snappy herbs, and drenched with tangy lime juice. I overheard mention of “getting fish tacos” while on the boat leaving Governor’s Island two weekends ago, when the above ninety-degree heatwave was in full swing and the legendary Baja-inspired surfer food … Read More

29 Apr 2007

I Loves You, Whole Porgy

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 12

Wild local fish like flounder, stripers and bluefish are in season — all good stuff, in my opinion, to steam whole, Chinese style. This weekend as I was gathering ingredients for a 6-person dinner party, I familiarized myself with another: the wild local porgy. A small fish by nature (not many grow over 6 lb, according to this fact sheet), its mild, sweet flavor lends itself well to a light preparation such as steaming. Once cooked, its flesh was moist … Read More

17 Apr 2007

Salmon Cakes

by Cathy Erway | posted in: Recipes, Seafood | 12

They say that good, fresh fish should be served simple, with little preparation. I guess they haven’t tried these yet. It’s like the perfectly seasoned seared salmon fillet in one light, fluffy, flaky cake. The picture doesn’t do it much justice, I’ll admit, so you’ll just have to take my word for it.