February 3rd, 2011 § 0 comments § permalink

Serves 4


1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable)
Salt and pepper
½ pound waxy white potatoes, peeled and diced
8 cups milk
6 cloves garlic, smashed and chopped
2 fresh bay leaves
½ cup extra-virgin olive oil
Black pepper
1 cup chopped fresh parsley
Baguette, for serving


Season fish heavily with salt. Place on parchment lined trays and refrigerate overnight.

Place potatoes in pot of cold water (enough to cover by 1 inch). Bring to a boil, and then reduce to a simmer.

In a separate pot, combine milk, garlic, bay leaves and bring to a simmer.
Reduce heat to just below a simmer. Add fish to pot and cook until fish is cooked through.

Remove fish and let cool. Discard bay leaves. Reserve garlic and milk. Flake fish with fingers and set aside.

When potatoes are cooked, strain and discard water. Pass potatoes through a food mill or ricer into a mixing bowl. Using a spatula, fold in milk (just enough to loosen potatoes). Fold in the fish and olive oil. Mix together until fully incorporated. Adjust seasoning with salt and pepper. Fold in chopped parsley. Place mix into shallow baking dish and bake at 425ËšF for 12 minutes. Serve with bread.

Fish Tacos with Cilantro Crème Fraiche

November 30th, 2010 § 0 comments § permalink

Serves 6


For Sauce

1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt

For Tacos

2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
12 corn tortillas


For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.

In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.

Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.

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