Cleta's Salmon Piccata on Linguine with Lemon and Capers

Cleta found this recipe on Pinterest from Emily Carter 4/2/25.  Adding the linguine was Cleta's idea.  She said that it was a hit!

Miso Butterfish from Chef Zone

This was so so so so ono!  It was about $25 from Chef Zone. 

 

   

It came individually packed like this.

   

I added some of this and marinated for a few hours before broiling.

  

Wendell's Halibut with Lemon Caper Sauce

Mahina's parents went fishing in Alaska recently and shared some of their catch with us.

Wendell made this super onolicious dish using a recipe from the kitchn site.

INGREDIENTS

• 1 small lemon
• 2 cloves 

  garlic 

• 1 tablespoon 

  capers

• 4 tablespoons 

  cold unsalted butter

• 2 sprigs 

  fresh parsley

• 4 (4 to 6-ounce) skinless halibut fillets
• 1 teaspoon 

  kosher salt, plus more as needed

• 1/4 teaspoon 

  freshly ground black pepper, plus more as needed

• 2 tablespoons 

  olive oil

INSTRUCTIONS

1. Prepare the following, adding each to the same small bowl as you complete it: Finely grate the zest of 1 small lemon (about 1 teaspoon). Juice the lemon until you have 2 tablespoons. Mince 2 garlic cloves. Rinse 1 tablespoon capers well under cold running water, if salt-packed, to remove salt.
2. Cut 4 tablespoons cold unsalted butter into 4 pieces. Coarsely chop the leaves and tender stems of 2 fresh parsley sprigs (about 1 tablespoon). Pat 4 (4 to 6-ounce) skinless halibut fillets dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large cast iron or nonstick skillet over medium-high heat until just starting to smoke, 2 to 3 minutes. Add the halibut and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, 4 to 5 minutes. Reduce the heat to medium, flip the fillets, and cook until just cooked through and the flesh flakes easily, 3 to 5 minutes more. Transfer to a serving platter or individual plates.
4. Reduce the heat to medium-low. Add the lemon juice mixture and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the butter one piece at a time, waiting until each piece is almost completely melted before adding the next.
5. Remove the pan from the heat and stir in the parsley. Taste and season with salt and pepper as needed. Pour over the halibut and serve immediately.

Wendell's Ginger Soy Fish

Wendell found this recipe on the Rasa Malaysia site.  It was gooood.  Landon said it was "Killah!"  And Wendell's softball team enjoyed it too.

• ▢ 
• Ingredients:
12 oz (350g) halibut fish fillet or other white fish, please see recipe notes
• ▢ 1 tablespoon cornstarch
• ▢ 2- inch (5cm) ginger, peel, slice, and cut into thin strips
• ▢ 2 tablespoons cooking oil
• ▢ 1 tablespoon chopped scallions

SAUCE:

• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons water
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon sesame oil
• ▢ 3 dashes ground white pepper




Instructions:

• Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
• Peel and slice the ginger into thin strips. 
• Mix all the ingredients for the Sauce in a small bowl. Stir well to combine and ensure the sugar melts.
• Heat a non-stick skillet or well-seasoned wok with cooking oil over medium to high heat. Once the oil is fully heated, add the ginger and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.
• Add the sauce to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish. Top with the ginger strips and scallions. Serve immediately with steamed rice.

Dd's Lemon Feta Seafood with Spinach

Too hard for me to make, but maybe some of you can try.  Sure looks yummy!

 

LEMON FETA SEAFOOD WITH SPINACH

 

*Sauce:

6 TB olive oil

½ tsp. lemon zest

1/4 c fresh lemon juice

1/4 c feta cheese, crumbled

1 TB agave nectar or honey

Salt, freshly cracked black pepper

Seafood:

1 large onion, thinly sliced

½ c green onion, chopped

2 cloves garlic, minced

1 TB butter

1 TB olive oil

1 # fresh baby spinach

6 pc. small scallops, patted dry

3 large shrimp, peeled, deveined

4 oz. pc. salmon, cut into thirds

Salt, freshly cracked black pepper

Garnish: chopped green onion, crumbled feta cheese

 

Sauce: In a blender puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside. 

In a skillet over medium heat sauté onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.  

Wipe out pan and return to medium-high heat.  Brush seafood with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan. Sear seafood until they easily release and have browned, about 2-3 minutes. Turn seafood and sear until cooked through, 2-3  minutes. 

For service place spinach mixture among plates and top with seafood and drizzle with sauce. Garnish as desired.

Serves 2-4.

 

 

Cy's Akule Poke

Per Cy:  Akule, limu kohu, kukui nut, sesame oil, onion and Lan's smoked chili pepper salt.  Lots of work but worth it.

Wendell's Crispy Ono

Wendell made this for pupu for his softball team.  He used ono (wahoo).  I think he served it with tartar sauce.  He said it was a hit.  The recipe is from the Momsdish site.

Ingredients

• 3 lbs white fish
• 1 cup panko bread crumbs 
• 1 cup flour
• 1 cup parmesan cheese
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup milk
• 1 egg
• oil for frying

Instructions

• Combine parmesan, flour, panko bread crumbs, salt, and pepper in a shallow dish. 
• In a separate bowl, whisk the egg and milk together. 
• Slice the fish into big chunks. Dip the fish fillets into the egg mixture, followed by a dunk in the panko mixture. 
• Preheat a skillet to medium-high heat with a bit of oil. Fry the fish for about 2 1/2 minutes per side or until it turns golden brown. Between each round of frying, remove the loose panko left behind in the oil. 

My Best Miso Butterfish

I've blogged about making miso butterfish before, but I just wanted to tell you that I made my best one yet the other day.  What made the difference was the brand of miso that I used.

You can find the original recipe here, but I've also included it below. 

 

This is the one that I used and what I'll be using from now on.  The local one! 

Combine 1/2 cup sugar, 1/4 cup mirin and 1/4 cup sake and simmer for 2 to 3 minutes.

Remove from heat and add 1 tablespoon shoyu and 1 cup miso.

Marinate the fish for 2 to 3 days.

Bake at 450 degrees for 20 minutes, then broil for a few minutes.

Cy's Ceviche

Cy made this for his wife.  Looks really yummy.

He said:   Tomato, jalapeños, red onions, cilantro, lemon and lime juice, shrimp and scallops, salt.  Sprinkle seasoned salt and chili pepper on top for bonus.  You can also add in some kind of white fish if you like.

Dd's Thai-Style Fish Cakes

Didi made three different dishes with her fish cakes!!

THAI-STYLE FISH CAKES

 

1 lb. white fish, ground

4 shrimp-21/25 size, peeled, deveined, chopped

¼ c. green onion, chopped

¼ c. cilantro stems and leaves, chopped

¼ c. string beans, chopped

2 medium shishito peppers, thinly sliced

½ medium carrot, peeled, minced

1 Thai chile, thinly sliced

2 large kaffir lime leaves, stemmed, finely chopped

2 cloves garlic, minced

1 TB patis

4 TB cornstarch

2 tsp. green curry paste

1 tsp. agave nectar

1/2 tsp. white pepper

1 egg, beaten

Oil as needed, for frying

 

In a mixing bowl, combine all ingredients. Refrigerate 1 hour.  Shape into desired size patties. 

In a skillet over medium heat fry in oil until golden brown on both sides. Drain on paper towels.

Options: 

1) Drop by teaspoon-size balls into broth/dashi.

2) Wrap in plastic wrap. Shape into 1 ½-inch x  4-5-inch logs.

Steam over boiling water 4-5 minutes. Slice for service. Serves 6-8

 

   

 

Black Cod from Times

Times had frozen black cod on sale last week for $12.99/pound.  They were packed two to a tray.  When I unwrapped the tray I was surprised to see that each piece was sealed individually.  The fillet pieces were firm with a large flaky texture and . . . another surprise . . . totally boneless.

I'll be checking the ads for another sale and, cross fingers, hoping that they'll be of the same quality.

I used the recipe from here to make miso butterfish.  Was winnahs. 

Dd's Baked Parmesan-Crusted Salmon

This seems easy to make and looks so yummy!

BAKED PARMESAN CRUSTED SALMON

½ # salmon filets

Salt, freshly ground black pepper

1/3 c. panko bread crumbs

1/3 c. parmesan cheese, grated

2 TB Italian parsley, chopped

1 clove garlic, grated

Zest of ½ lemon

Juice of ½ lemon

3 TB butter, melted

 

Preheat oven to 375 degrees. 

Line baking tray with parchment paper. Place salmon filets skin side down onto parchment paper. Season with salt and pepper. 

In a mixing bowl combine panko, cheese, parsley, garlic, lemon zest and lemon juice well. Stir in melted butter. 

Spoon mixture onto salmon, pressing it into the top until the filets are completely covered. Bake 12-14 minutes (depending on the thickness of your filets), until crust is golden and salmon is cooked through. 

Serves 2.

Wendell's Honey Garlic Glazed Salmon

Wendell got this recipe from The Chunky Chef website.  It was winnah.

 

Ingredients

SALMON

• 4 (6 oz each) salmon filets
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika 
• 1/4 tsp blackening seasoning

SAUCE

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic, minced
• 1/2 cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• 2 Tbsp lemon juice

Instructions

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

Cleta's Chinese-Style Swai

Cleta made this a few weeks ago.  Looks so ono!!

1 Swai fillet; sprinkle w/salt, white pepper. 

Cut thin julienned ginger,  green onion and scatter half over fish.  

Steam for 5-6 minutes.  Pour off the liquid from the steamed fish.  

Mix 1Tbsp shoyu, 1 Tbsp Shaoxing wine, and 1 tsp sesame oil.  Pour over fish. 

In small pot heat up 2 Tbsp EVOO.  When hot add other half of ginger, green onion.  Let oil get really hot then pour over steamed fish and serve.

Dd's Parmesan Crusted Salmon

Looks so good.  And maybe easy to make?

BROILED PARMESAN CRUSTED STYLE SALMON

 

2 8 oz. salmon filets

4 TB butter, melted

1 TB fresh lemon juice

1 TB garlic, minced

¼ tsp. dried dill

Salt, freshly ground black pepper

Topping:

2 TB bread crumbs

1 TB parmesan cheese, shredded

½ tsp. dried oregano

¼ tsp. paprika

 

Preheat broiler with oven rack 6-8 inches from top element. 

In a small saucepan over medium heat; melt butter.  Add lemon juice, garlic, dill week, salt and pepper. Remove from heat; allow to steep. 

In a small mixing bowl combine topping ingredients well. Set aside.

In 2 individual casserole dishes divide butter mixture evenly.  Place salmon onto butter mixture; sprinkle with topping. 

Broil until salmon is cooked through and topping is golden brown, about 6-7 minutes. Serves 2.

Wendell's Salmon and Kabocha

Wendell made this about a month ago after seeing the recipe in HMSA's recent Island Scene magazine.  It was super tasty.

"Alan Titchenal created this recipe with his wife, Joannie Dobbs, who’s also a certified nutrition specialist. Titchenal is a professor of nutrition at the University of Hawai'i at Manoa and has been Island Scene’s nutrition adviser for 20 years."

 

1 lb. kabocha, peeled (optional) and cubed (1⁄2 to 3⁄4 inch)

1⁄2 cup water

12 oz. salmon, skinned, deboned, and cut into bite-sized pieces

Thai basil leaves for garnish

Sauce

1⁄4 cup water

2 Tbsp. reduced-sodium shoyu, or to taste

2 Tbsp. yellow Thai curry paste

3 Tbsp. creamy or chunky peanut butter

In a small bowl, whisk sauce ingredients together until well blended. Set aside.

Place kabocha and water in a large skillet and bring to a boil. Reduce heat, cover, and cook until almost done, about 5 minutes. Layer salmon pieces on kabocha, cover, and simmer until salmon is cooked, about 3 minutes. Add sauce and stir gently to combine. Garnish with Thai basil. Makes 6 servings

Cleta's Pan-Seared Halibut with Lemon Caper Sauce

Pal Cleta got thumbs up from her family when she made this for them the other night.  The recipe is from A Family Feast website.

 

1 pound fresh halibut, skinned and cut into two equal portions

4 tablespoons butter, divided

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

Few grinds black pepper

3–4 slices lemon (we used Meyer lemons but regular lemon will do)

2 teaspoon fresh garlic, finely chopped

¼ cup white wine such as Chardonnay

2 tablespoons lemon juice

2 tablespoon capers drained

2 tablespoons fresh flat leaf parsley chopped

Salt the top of the fish with just a small sprinkle of kosher or sea salt.

Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.

Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.

Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.

Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.

Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.

Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.

Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and use a spoon to spoon the sauce over the top and cook for 30 seconds then remove to a platter and serve. 

Serve each portion with a cooked lemon slice and some of the pan sauce.