Posts Tagged ‘Zucchini’

Swordfish & Zucchini Pie

March 24, 2009

ist2_6222730-grilled-swordfishThere is nothing quite like reeling in one of these sport fish.  They put up a hero’s fight and are beautiful breaking the surface with their long lances flailing the air.  The flesh is much like halibut, dense and pink in the raw.  Swordfish grills beautifully, even without marinating, though the marinade helps retain moisture.  This recipe is from the classic cookbook by Dorothy Batchelder, The Fishmonger Cookbook.  Tuna or halibut also work well in this recipe.  It was so popular at my restaurant in Tonga that lunch customers would come early so they wouldn’t miss out on this Friday special.  It is a bit time consuming with many steps, but it is not a difficult recipe and is well worth the effort.  Serve this with pickled lemons or hot and spicy mango chutney, a Greek salad, and a glass of wine.


Orange Zest Crust:

2 Tbsp orange zest

2 1/2 cups flour

1/4 tsp salt, 1/2 tsp sugar

1 cup cold butter, 4 egg yolks

Cut butter into dry ingredients and mix in egg yolks just till crust holds together.

Knead together 2 or 3 times.  Roll out 3 rounds of crust to fit a 9-inch spring form; use the bottom of the form for a pattern.  Transfer to a flat baking sheet, cover with plastic wrap and chill until assembly.  Sprinkle 1 Tbsp bread crumbs in the bottom of the 9-inch spring-form pan.

Zucchini Filling:

4 pounds zucchini julienned

1/2 cup flour, 1 beaten egg

Olive oil for frying

Dip zucchini in beaten egg then dredge in flour. Fry little bundles of the zucchini in oil until golden brown. Drain on a rack.

Halibut Filling:

1 1/4 pound swordfish steaks- cut into chunks

1/4 cup olive oil

1 clove garlic minced

1/2 cup onion minced

1 Tbsp tomato paste

1 celery rib, finely chopped

1/2 cup green olives chopped

1 Tbsp capers chopped

Sauté onion, garlic, and celery until translucent, add tomato paste, stir, and then add the fish.  Cook just until the fish is done, add the olives and capers.  Cool.


Place one crust on top of crumbs in spring form, top with bundles of fried zucchini, add another crust on top of zucchini, fill with swordfish, and top with last crust. Cut vents into top crust and egg wash.  Bake at 350° F. 45-60 min or until golden brown.  Let cool for 15 minutes before removing sides and slicing.

Salmon Zucchini Soup

March 15, 2009

salmon-soupWhen you live in salmon country creating new salmon dishes is a must lest we are bored with the local fare.  In Alaska, not only did we catch and eat pinks, silvers, and reds, but we also caught huge 40 + pound King Salmon.  There was salmon roasts, salmon steaks, salmon cheeks, salmon eggs for bait and caviar, salmon bones for fish stock and fertilizer in the vegetable garden.  Everyone ate salmon, even the dogs and kitties and everyone had salmon in the freezer along with razor clams, mussels, and crabs.

This recipe is simple yet elegant for a starter course or main dish supper.

6 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

2 cups diced potato

2 cloves garlic minced

1 cups diced carrots

4 cups fish stock (or chicken stock)

1 cup dry white wine

1 cup chopped zucchini (courgettes)

1/2 tsp each salt and fresh ground black pepper

1 tsp dried thyme (2-3 sprigs fresh)

2 tsp dried tarragon  (5-6 sprigs fresh)

2 lbs fresh salmon chopped

2/3 cup milk

1/3 cup heavy cream

Tabasco to taste (1-2 dashes)

Warm a good sized stock pot or dutch oven, melt the butter, add the onion, celery, pepper, garlic, potatoes, and carrots. Saute over medium high heat until fragrant and wilted.  Add the wine to deglaze the pan, then add the stock.  Bring to a boil for 5-10 minutes, lower heat and simmer 30-40 minutes.  Add the salt, pepper, thyme, tarragon, zucchini, and salmon.  Simmer 10 minutes more and add milk, cream, and Tabasco.  Cook until heated through.  Adjust seasonings if needed.  Serve with parsley garnish, big loaf of warm sourdough bread, and your favorite salad.