David and Nicole's Recipes

• 1/4 cup plain nonfat yogurt
• 1/2" minced peeled fresh ginger, divided
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
  2 halibut steaks )
• 1 1/2 cups diced English hothouse cucumber
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chopped fresh cilantro
• Olive oil
  

Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)

Heat grill.  Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.

• 1 lb cod fillets, skinned, cut in 4 pieces
• 1 egg, beaten
• 1 egg yolk
• 3/4 cup panko
• sea salt
• cayenne
• 1/4 cup butter, melted
• lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp mustard
• 1 cup olive oil
• 1 sundried tomato, not in oil
• 2 tbsp cilantro, minced
• 1 1/2 tbsp curry powder

1. Combine the egg yolk, vinegar, and 1/2 tsp lemon juice with 1 tsp mustard in a food processor.  With the motor running, drizzle in the olive oil in a steady stream.  Chill mixture.
2. Place the sundried tomato in a bowl of boiling water and let sit for 15 minutes.  Drain and mince well.  Mix into the mayonnaise.
3. Stir in the curry powder and 2 tbsp of lemon juice.
4. Preheat the oven to 500 F.
5. Dip the fish pieces in 1 beaten egg and then coat with the panko.  Place the fish on a cookie sheet.
6. Season the fish with salt and cayenne.
7. Combine the butter and 2 tbsp lemon juice and drizzle over top of the fish.
8. Bake until golden and flaky for about 10 to 12 minutes (6 minutes per 1/2 inch thickness).
9. Serve with the mayonnaise.

• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp minced parsley
• 1 tbsp dry dill
• 1/2 tsp sea salt
• 1/4 tsp cracked pepper
• 1 tsp dry mustard
• 2 salmon steaks

1. Combine the oil, lemon, parsley, dill, salt, pepper, and mustard.  Mix well.
2. Add the 2 steaks.
3. Marinate in the fridge for 4 hours, turning half way through.
4. Drain, reserving the marinade.  Grill the fish basting with the marinade.
5. Serve.

• 6 oz. Yukon Gold Potatoes, peeled
• 1/2 cup dry white wine
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 1/2 tsp dry thyme
• 6 peppercorns
• 7 oz. cod, skin and bones removed
• 1/2 tbsp kosher salt
• 3 tbsp butter
• olive oil
• 2 tsp minced parsley
• flour

1. Boil the potatoes in salted water until tender.  Drain. 
2. Bring the wine, shallots, garlic, thyme, and pepper to a boil in a large saucepan.  Add the cod, cover and steam for 5 minutes or until thoroughly  cooked. 
3. Remove the fish and drain on paper towel.  Discard the cooking liquid.
4. Place the hot potatoes and fish in a bowl and break them up with a fork until well mixed. Add 1 tbsp of olive oil. Add the butter, 1 tbsp of salt, and parsley, mixing after each addition.  Chill 1 hour.
5. Put a 14 inch piece of plastic wrap on a wet counter.  Place the cod mixture on the plastic at one end and form into a log.  Roll the log in the plastic and twist to seal.  Place in the freezer several hours or up to two weeks.
6. Preheat the oven to 250 F.
7. Cut six slices from the cod log and thaw for 15 minutes.  Heat ¼ inch of oil in a skillet over medium heat. Dip the cakes in flour and then sauté for 2 minutes on each side.  Keep warm on a baking sheet in the oven.
8. Serve with a tartar sauce or spicy mayonnaise.

• 1 2/3 lb potatoes, peeled and roughly chopped
• 1 lb skinless haddock fillet
• 375 g smoked haddock fillet, skinned
• 1 cup milk
• Cracked pepper
• salt
• 3 tbsp minced parsley
• 1 hard boiled egg, finely chopped
• 2 tsp English mustard
• Zest of 1 lemon
• ½ tbsp lemon juice
• 3 1/2 oz. ritz crackers, crushed

1. Boil the potatoes in salted water until tender and then mash tem.  Put the fish, with the smoked fish underneath into a large frying pan with the milk and cracked pepper. Simmer 8 minutes.
2. Take the fish out of the pan and flake the fish into a bowl and add the parsley.
3. Stir in the eggs, mustard, and lemon.Mix in the mashed potatoes.  Season with salt and pepper.
4. Shape into 4 fish cakes and roll in the cracker crumbs.  Preheat the oven to 200 C.
5. Place on a baking sheet and cook 20 minutes.  Serve with tartar sauce

• 2 tbsp white wine vinegar
• 1 tbsp coarse grain mustard
• 1 scallion, minced
• 1 tbsp honey
• olive oil
• Salt and pepper
• 2 salmon fillets, skin on

1. Combine the vinegar, mustard, scallion, honey, ¼ cup olive oil. 
2. Season to taste with salt and pepper.  Set aside. 
3.  Heat grill. 
4.  Brush the fish with olive oil and season with salt and pepper.  Grill skin side down 5 minutes, turn and grill 2 or 3 minutes. 
5. Serve with the vinaigrette.

• 1 shallot, minced
• thyme
• parsley
• 1/2 bay leaf
• 3 peppercorns
• 1/3 cup dry white wine
• 3 tbsp champagne vinegar
• 2 tbsp heavy cream
• 4 oz. butter, cut in pieces
• chicken stock
• 2 salmon filets,
• kosher salt and white pepper
• canola oil

1. Put the shallots, 1/4 tsp dry thyme, 1 tbsp parsley, 1/2 bay leaf, and then peppercorns in a saucepan with the white wine and vinegar.
2. Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 tbsp. 
3. Add the heavy cream and simmer to reduce by half.  Begin adding the butter, one piece at a time, whisking.  Keep warm, but do not simmer.  Stir in 2 tbsp chicken stock.
4. Let the salmon stand at room temperature for 15 minutes.
5. Season the fish on both sides with salt and white pepper.
6. Heat 1/8th of an inch of canola oil in a large non-stick pan.  When it is hot, place the salmon in the pan skin side down for about 6 minutes.
7. Turn on its other side for about 1 minute.
8. Serve with the sauce.

• 2  sea bass fillets, washed and patted dry
• 1/4 cup creme fraiche
• 2 tbsp parmesan, grated
• 1 scallion, minced
• 1/4 tsp tabasco
• sea salt
• cracked pepper
• olive oil
• lemon juice

1. Combine the creme fraiche, parmesan, scallion, and tabasco.  Season lightly with sea salt and cracked pepper.  Chill.
2. Brush the fish with olive oil and then season with the salt.
3. Grill the fish on both sides until flaky.  Squeeze with lemon juice.
4. Serve with a dollop of the parmesan sauce.

• 1 lb cod fillet
• 1 scallion, minced
• 1 tbsp pimento, minced
• 2/3 cup panko
• 1 tsp dijon
• 1 tsp worcestershire sauce
• mayonnaise
• 1/2 tsp paprika
• 1/2 tsp salt
• sambal oelek
• tartar sauce

1. Preheat the oven to 375 F.
2. Combine 1/4 cup mayonnaise with 1 tsp sambal oelek.  Chill.
3. Place the fillet on a baking sheet and bake for 10 to 15 minutes, until flaky.
4. Cool and flake into small pieces.  Preheat the oven to 450 F.
5. Mix together in a large bowl, the flaked cod, scallion, pimento, 1 tbsp panko, dijon, worcestershire sauce, 3 tbsp mayonnaise, and 1/4 tsp salt.  Form into 4 flat cakes.
6. Combine in a dish, the remaining panko, the paprika, and 1/4 tsp salt.
7. Coat the cakes with the panko mixture and then set them on a greased baking sheet.
8. Bake the cakes for about 10 to 15 minutes, or until golden.
9. Serve with the tartar sauce and the chilli mayo.

• 1 12-ounce bottle Guinness stout
• 3 tbsp honey
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon tabasco
• Four 6-ounce skinless sea bass fillets
• Extra-virgin olive oil, for brushing
• sea salt and cracked pepper pepper