Doing My Part to Prevent Scurvy...

Every now and then I buy random things and hope I can make something good with the various items that have found their way into my cart.   Once in a while I'll stumble upon something magnificent, on (thankfully rare) occasions it's been a disaster, in which case the pizzeria is on speed dial and more often than not it's pretty good, although I'm in no way getting sassy about it...
One of the ingredients that found their way home with me were finger limes.

They are rather interesting... inside the lime are little pearls that resemble caviar.   It's a great garnish for fish, drinks, hors d'oeuvres or even desserts.

A beautiful piece of wild grouper had also found its way home with me in my ever-present quest for eating healthier, so this was my jumping off point.  A couple of years ago, on a trip to Punta Cana in the  Dominican Republic I had grouper grilled on the beach and that is where my love for this fish was born. 

Grouper is a mild whitefish, similar in flavor to snapper or orange roughy.  For those who don't care for "fishy" tasting fish, this is a great option. 

Soy-Glazed Grouper with Crispy Skin

• 2-  6oz pieces grouper
• 1/2 cup soy sauce
• 2 tbsp kecap manis (sweet soy)
• 1 tbsp sriracha (or other hot sauce)
• juice and zest of 1 lime
• 1 tbsp canola oil
• kosher salt & freshly ground black pepper
• 1 finger lime
• sauteed spinach

1. Preheat oven to 350 degrees.
2. Make the marinade: combine soy sauce, kecap, sriracha, lime zest & juice in a bowl.
3. Place the fish in the marinade for 10 minutes, remove and pat dry. Season with salt & pepper.
4. Heat an oven safe saute pan over med-high heat.   Add canola oil.
5. When oil is hot, place grouper in pan skin side down.  Cook undisturbed for 2 - 3 minutes.
6. Turn fish over and slide into the oven for 5 - 6 minutes.  Remove from oven and let fish rest for a few minutes before serving.
7. Serve over sauteed spinach and garnish with finger lime.

Cod & Tapenade

Some things just go together...  peanut butter & jelly, bacon & eggs,  mashed potatoes & gravy,  champagne & ...  hell, ANYTHING.

For me, another one of those pairings is fish and any kind of salty condiment.  I love salt.  I know it isn't good for you in excess,  but I can't help it.  There are at least 8 different kinds of salt in my kitchen at this very moment.  Smoked Salt, Truffle Salt, Hawaiian Pink Salt, French Sea Salt, Kosher Salt,  Maldon Salt, Australian Pink Flake Salt, Sel Gris,  but NEVER idiodized table salt.

I am not alone in this near-obsession.  As is the case with most Chefs, we have a salty palate.  What I mean by that is we are so accustomed to highly seasoned food that for the average person it can be a bit too salty. (My Mom used to tease me that she was going to buy me a salt lick at the feed store by our house).

To feed my addiction,  I made olive tapenade.  It is one of the most delicious things and it will keep in your refrigerator for over a week.  It can be eaten on its own:  spread of a piece of warm, toasted baguette, or use it as a flavoring on a piece of fish for example.  Luckily for me I have a great  fishmonger a few blocks away, which brings me back to some things just go together...  Fish loves salt.  It doesn't have to come from actual salt,  it can come from bacon, capers or olive tapenade!  If you think about it, it makes perfect sense.  Where do fish live?  (in salty ocean water...)

When cooking fish,  it is important to let the flavor of the fish really come through.  Don't mask it with too many flavors, spices or heavy condiments,  just give it a boost with something flavorful and delicious.  When using something like olive tapenade,  a little goes a long way.  It is very salty,  so try not to be too heavy-handed with the seasoning on your fish.

This works well with a firm-fleshed mild white fish like cod or halibut,  but i wouldn't do this with lemon sole or any other delicate fish.  For that,  all one would need is a little salt & pepper and a squeeze of lemon.


Olive Tapenade
2 cups mixed olives, pitted (kalamata, nicoise, picholine, arbequina,etc)
1 sprig thyme, finely chopped
2 sprigs rosemary,  finely choppped
1/2 bunch parsley,  washed & finely chopped
2 TB capers
2 anchovy fillets
1/4 c. extra-virgin olive oil

- Put everything except the olive oil into the food processor & blend until combined and roughly chopped.
- Using the pulse  button, slowly add in the olive oil until incorporated.


For the fish:
1- 6 ounce portion of cod (about an inch thick)

- Heat 2 tablespoons of olive oil in a saute pan, over moderately high heat ( use a non-stick pan, unless you enjoy living dangerously...)
- Season fish (lightly) with salt & pepper.

Make sure your pan is hot before you put the fish in.  You want to have a nice golden crust on it and if you don't hear that "sizzle" when the fish goes in,  take it out and wait for the pan to heat up a little more.

Cook the fish for 3-4 minutes each side, squeeze a little lemon over it and add a teaspoon of tapenade.

Cod with Olive Tapenade