Saturday, June 30, 2012

ROCKIN' ROCKFISH - with Roasted Red Pepper & Garlic Sauce

With Roasted Red Pepper & Garlic Sauce

No matter the food trends of the day or what the medical establishment’s warnings may be, there are certain foods (prepared my way) I never get tired of.  Medium-rare rib roast.  Corned beef sandwich on rye w/ Swiss and Russian dressing (really, is there any other corned beef sandwich?).  Hot dogs in a white roll w/ yellow mustard and relish.  The list goes on.  It’s not stubbornness (though Finns are known for that trait) but, if I love the taste of something, I see no reason to try it another way.  You know – “if it ain’t broke, don’t fix it.”

Fish, however, is another matter. 

Full disclosure – I don’t really like fish (I don’t count lobster and other shellfish as “fish”).  But Richard loves fish, so I eat it and am willing to try various sauces that will ultimately hide the fishy taste.  Doing so, I’ve discovered some great fish dishes I’d actually order in a restaurant or ask Richard to make… Well, one:  sole almondine – butter, butter, butter!

But now I’ve found another fish dish I’d add to that list – grilled rockfish with a roasted red pepper and garlic sauce.  I’d never had rockfish until recently when Richard made it in a fish stew (which I actually enjoy, the recipe of which you can find right here in my blog), but never knew what it really tasted like until he made this dish.  It’s sort of like monkfish for those who’ve never eaten it, which means it’s a mild fish – not too fishy.  But add the sauce and it becomes something more than “fish” – it becomes haute “cuisine.”  Even non-fish lovers, like me, will love it.

Weber’s Big Book of Grilling


1 red bell pepper
¼ cup mayonnaise
1 teaspoon minced garlic
1 teaspoon herbs de Provence
1 teaspoon rice vinegar
1 to 2 shakes Tabasco sauce

4 rockfish (rock cod) fillets – about 6 oz each, ½ inch thick
Exta virgin olive oil
2 Tablespoons finely chopped fresh dill
Kosher salt
Freshly ground back pepper


Grill the pepper over direct-medium heat until the skin is black and blistered on all sides, 10-12 minutes, turning every 3-5 minutes.

Remove the pepper from the grill and place in a paper bag; close tightly.  Let stand for 10-15 minutes to steam off the skin.  Peel away the charred skin.

Cut off the top, remove the seeds, and coarsely chop.

Place in a food processor and add the rest of the sauce ingredients.  Process until smooth.

Transfer to a bowl, cover w/ plastic wrap, and refrigerate until ready to serve.

Generously brush or spray the fish fillets w/ olive oil.  Season w/ the dill, salt, and pepper.

Grill over direct-high heat until the fish is opaque throughout, 2-3 minutes, turning once halfway through grilling time.

Remove from the grill and serve warm w/ sauce.

Tuesday, June 5, 2012


(Sausage, Cauliflower & Kale Pot Pie)

OK, the last thing you might think of serving on a summer night is a pot pie… and if it’s hot and humid, I don’t blame you.  I certainly wouldn’t want to be cooking over the stove on a steamy night, never mind putting on the oven.  Well, actually, I don’t want Richard to be cooking over the stove on a steamy night.

But, and this is a big “BUT” – what about those wonderful chilly nights at the shore or in the mountains or as you’re whiling away your time-off in a house by a lake… what about those cold and rainy summer nights in the city?  This pot pie is the perfect alternative to a bowl of hearty soup.

I love sausage – and mixed with kale, my new favorite leafy veggie, and puff pastry, what could be better?  Have friends over, it serves a lot.  Sip some wine, play a little Scrabble or maybe a game of hearts.  Make it a pot party.

(From Real Simple Magazine)


1 lb. sweet Italian sausage links, casings removed and meat broken into 3/4 inch pieces
2 medium onions, chopped
1 T. chopped fresh rosemary
salt & pepper
1/3 cup all purpose flour
3 cups low sodium chicken broth
1 bunch kale, torn into bite size pieces
2 T. white wine vinegar
1 small head of cauliflower, cut into florets (about 2 lbs.)
2 sheets puff pastry (one 17.3 oz. package) each cut into four rectangles


Heat oven to 400 degrees F.  Heat oil in a large skillet over medium-high heat.  Add the sausage and cook, tossing occasionally, until browned, 4-6 minutes.  

Using a slotted spoon, transfer the sausage to a large bowl.

Add the onions, rosemary, 1/4 t. salt & 1/4 t. pepper to the drippings and cook, stirring, until softened, 3-5 mins.  

Sprinkle with the flour and cook, stirring, 1 min.  Add broth and simmer til thickened, 2-3 mins.

Add the kale, vinegar, 1/2 t. salt, and 1/4 t. pepper and cook, tossing, til the kale is wilted, 2-3 mins.

Add the kale mixture and cauliflower to the sausage and combine.  

Transfer to a 9x13 inch, 3-quart baking dish

and top with the puff pastry, overlapping the rectangles slightly.

Bake until the pastry is golden and the filling is bubbling, 25-30 mins.  Let stand 5 minutes before serving.