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Karista's Kitchen Life Around My Table Seafood

Miso Sake Glazed Cod with Jasmine Rice

Miso Sake Glazed Cod

Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

Miso Sake Glazed Cod // Karista's Kitchen

The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

Spiceologist Spices // PNW Food Blog Retreat 2017

Jcoco Chocolates // PNW Food Retreat 2017

San Juan treats from VisitSanJuanIslands.com // PNW Food Retreat 2017

I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

Enjoy this fun and delightful recipe and let me know how you like it!

Delicious Wishes and Loads of Love,

Karista

Miso Sake Glazed Cod

Serving Size: 4

Miso Sake Glazed Cod

Ingredients

  • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
  • 1/3 cup white miso paste
  • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
  • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
  • 2 teaspoons fresh minced ginger
  • 1 clove garlic, minced
  • ½ teaspoon Thai Kitchen Chili paste
  • Fresh ground black pepper
  • Sliced green onion (garnish optional)
  • Serve with Jasmine rice or brown rice and steamed broccolini

Instructions

Heat the oven to 350F.

In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.

Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.

When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.

Notes

This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

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DaVinci Wine Recipes Halibut Karista's Kitchen Seafood

White Fish Florentine with DaVinci Pinot Grigio

Halibut Florentine from Karista's Kitchen

 

This White Fish Florentine is a lush and flavorful dish inspired by my visit to Tuscany with DaVinci Wine a few years ago.  

Spinach is used in all sorts of Tuscan dishes and it’s also prevalent in many coastal seafood recipes like my Spinach Ricotta Stuffed Dover Sole.  I love the simple list of ingredients combined with fresh white fish, which is typically easy to find year round.   This gorgeous recipe makes for a fuss free weeknight meal or an elegant meal for entertaining.

Living here in the Pacific Northwest, I use several different types of white fish for this recipe, depending on the season.  I adore this dish when halibut is in season or when I can snag a gorgeous piece of black or ling cod.

I like to enjoy the fresh and enticing flavors of this White Fish Florentine paired with a bottle of DaVinci Pinot Grigio. Perfection!

Delicious Wishes and Loads of Love,

Karista

White Fish Florentine with DaVinci Pinot Grigio

Serving Size: 4

White Fish Florentine with DaVinci Pinot Grigio

A great way to use all that fishing trip fish stocked in the freezer or the spinach you froze from summer. Substitute with fresh winter greens instead of spinach and spike with your favorite spices rather than the Dijon.

Ingredients

  • 1lb fresh spinach (or 1 large pkg frozen organic chopped spinach)
  • Olive oil
  • 3 tablespoons chopped shallots
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream (for a saucier dish add ½ cup cream)
  • 1 teaspoon lemon zest and a few squeezes of lemon
  • Salt and pepper
  • 1 ½ – 2 lbs fresh fish (Cod, Ling Cod, Halibut, Snapper, Sole, if using snapper try to remove the bones prior to cooking)
  • 1/3 cup bread crumbs
  • 1/4 cup fresh grated parmesan
  • Serve with fresh lemon wedges

Instructions

Pre-heat the oven to 400F.

In a sauté pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Sauté just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been sautéed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the sautéed spinach and set aside.

Or, if using frozen spinach, thaw and squeeze out all the excess liquid.

In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.

Drizzle a bit of olive oil in the bottom of a 9×13 baking dish, just enough so the fish won’t stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer.

Spread the spinach mixture evenly over the fish. Then squeeze a bit of lemon juice over the spinach and fish. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.

Place the fish into the oven and roast for about 10-15 minutes or until the fish is flaky and done. Typically you can cook fish about 10 minutes for every inch of thickness, however, because we’ve layered with spinach and breadcrumbs cooking time may be longer.

When the fish is done, remove from the oven and serve with fresh lemon wedges.

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This dish is inspired by my visit to Tuscany with the 2013 DaVinci Wine Storyteller Experience and adapted from many versions of Fish Florentine.  I dined on something similar and I was so impressed with the simple but flavorful meal I had to re-create it for this website. Enjoy! 

Halibut Seafood Soup

Italian Fish Soup with Fresh Herbs, Fennel, Shallots and Garlic

For me, dinner just can’t get any better than fish, Italian herbs, fennel, shallots and garlic.  All gently muddled together in a sea of tomatoes, seafood stock or veggie broth.

Fish soup is grand any time of year.  But I especially love this fish soup when the weather outside is cool and crisp.  Well… cool definitely, but around here it’s not so crisp.  Its more like soggy.  Which is fine. Really.  Isn’t that why Seattle is called the Emerald City? It rains so much it stays beautifully green year round.  There.  A positive spin on our Seattle weather.

A rainy day in the Pacific Northwest

I really do love it here.  It’s the perfect writing weather, recipe testing weather and wrap up in my quilt weather.  It’s even great hiking weather.  They say if you let the rain stop you from exploring and enjoying the outdoors, you’d never get outside.

So after a long hike up the mountain with Ranger Craig and our trusty sidekick, Tank, we love a bowl of fish soup.   Filled with fragrant aromatics of fennel, shallots and garlic and then topped off with the exquisite flavors of fresh herbs, it’s a little warm blanket all rolled up into one delicious Fish soup!

Serves 4

Ingredients

¾ -1 lb white fish (cod or halibut are excellent choices), cut into 1 inch cubes

Extra virgin olive oil

½ cup chopped fennel bulb

¼ cup chopped shallots

5-6 cloves garlic, finely chopped

1 cup white wine

1 15oz can tomato sauce

2 cups fish stock (can substitute with veggie broth)

1 sprig thyme

Pinch of red pepper flakes

1 tablespoon chopped fresh oregano or sage

1 tablespoon chopped fresh Italian parsley

Salt and pepper to taste

6 slices baguette, brushed with olive oil, toasted and rubbed with half a garlic clove

Directions

In a large soup pot or Dutch oven heat a little oil on medium heat.  Add the fennel and shallots and sauté until wilted about 5-10 minutes.  Add the garlic and sauté a few minutes more.

Stir in the white wine, and then the tomato sauce.  Add the sprig of thyme and pinch of red pepper.  Stir in the fish stock and bring soup to a lively simmer.

Add the fish and let the soup simmer for about 8-10 minutes, or until the fish is done.  Gently fold in the chopped fresh oregano and season with salt and pepper to taste.

Turn off the heat and cover with a lid. Let the soup sit for about five minutes to let the flavors of the herbs develop.  To serve, place a toasted baguette slice in the bottom of each bowl, ladle soup into each bowl and then garnish with fresh chopped Italian parsley.  Enjoy!

Kid Friendly Seafood

Ms. Linda’s Crispy Fish Tacos with Apple Slaw and Homemade Tartar Sauce

These are hands down some of the best crispy fish tacos I’ve ever had!  Fresh cod wrapped in a crunchy panko batter and served with an amazing and flavorful slaw and homemade tartar sauce.  I think I’ve watched Linda prepare these twice now and of course she prepares them with the greatest of ease and frys them to a golden perfection.  

Each time I’m extremely amazed at how quickly this meal can be prepared and served.  Although, Linda makes preparing this meal look easy!  Prepping the slaw and tartar sauce first, then prep the condiments, fry or broil the tortillas and then fry the fish.  Voilla!  Dinner is done!  This delicious feast can be served as a weeknight meal, but is so delicious and so beautiful, it would make a fabulous summer meal for entertaining, or a fun weekend fiesta.

Not only does this crispy fish make excellent tacos,  I could eat the fish right off the plate.  They make fabulous fish sticks for the kiddo’s to dip in their favorite sauce.  And I love the apple slaw so much I often serve it with my Mexican pork tacos or shrimp tacos.

Thanks to my dear friend Linda for sharing this fun and delicous recipe!  One more fabulous idea to make dinner fresh, simple and delicious.  Happy Cooking!

CRISPY FISH TACOS
 
Serves 4-6

Ingredients

Slaw
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp sugar
1 cup green cabbage, shredded
1/4 cup carrots, shredded
1/4 cup granny smith apple, cut into match sticks
1/2 jalapeno, seeded, thinly sliced
1 tbsp garlic, minced
salt and pepper to taste

 Wisk the first 3 slaw ingredients together. Drizzle dressing over remaining slaw ingredients, cover and chill.
 
Tartar Sauce
1/2 cup mayo
2 tbsp relish
1 tbsp capers
1 tbsp lemon juice
3 tsp horseradish
1 tsp lemon zest, minced
1 tsp garlic, minced

Combine all ingredients for tartar sauce in bowl, cover and chill.
 
Fish
1/2 cup flour
1 tsp salt
1/2 tsp baking powder
1/2 cup club soda
1 tbsp Tabasco
1 cup panko crumbs
1lb fresh cod fillets

Veggie oil for frying (use a high heat oil or refined oil for frying)

Corn tortillas

Fresh lemon wedges

Salsa

Directions
Fry tortillas as you would for a regular taco, or you can brush them with oil on both sides, place on a baking sheet and broil each side until a little toasty.  Fold them into tacos as soon as they come out of the oven. 
 
Whisk flour, salt and baking powder together for the fish. Add the club soda right before you are ready to fry and then add the Tabasco, whisk until combined; it will be a little lumpy.

Spread panko in a shallow dish.
 
Heat oil on medium high in a large deep skillet. Dip fish pieces into batter, then dredge in panko for a light coating and shake off excess.
 
Fry fish in batches 1-2 minutes per side.  Drain on a paper towel.

Place the fish on a platter and serve with the corn tortillas, condiments, slaw and tartar sauce.  Enjoy!