Fish Recipes | DanaSlatkin.com

Pan-seared Tandoori Fish (or Tofu) with Mint Chutney

02/25/2013 By Dana Slatkin Leave a Comment

Last week, something happened on the way to my latte. I was reaching for my favorite white chocolate powder, which I always stir into my coffee, when I noticed the ingredients on the label. Well, sort of. Squinting to read the microscopic words (yes, I’m now that age), I realized I couldn’t pronounce any of them. It dawned on me that I had been greeting each day with a scoop of chemicals. After resolving last month to try and eat less c.r.a.p. (chemicals, refined sugar, artificial ingredients, and processed foods), I had been tanking my best intentions every morning. Bummer. Did I have to dump another indulgence down the drain? I peeked into my cupboards, scrutinizing the boxes of food I had stocked simply out of habit, convenience, … [Read more...]

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Black Magic Spice Mix and Blackened Fish

10/08/2011 By Dana Slatkin Leave a Comment

For weeks, I’ve been steeping myself in the rich, enchanting world of Southern cuisine. With the help of some dog-eared cookbooks borrowed from my gorgeous Mississippian friend, I’ve cooked my way from Meridian to Mobile, New Orleans to Natchez. The dishes are spicy and complex, redolent with intriguing flavors from France, Spain, Africa and India. I know what you’re thinking…what does the Beverly Hills Farmgirl have in common with gumbo and grits? My next cooking class, actually: Healthy Southern Classics. If you smell an oxymoron, you’re right. In fact, trying to slim down a decadent cuisine is like sneaking vegetables into ice cream…not a good way to make friends. So rather than interfere with … [Read more...]

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Tuna Brochettes with Vine Leaf Salsa

08/25/2011 By Dana Slatkin Leave a Comment

One of the best things about summer is having the time to attempt a 1000-piece jigsaw puzzle. After digging through the game drawer of our rental, I chose an intricate map of Aspen, each mountaintop, tree, and street sign painstakingly illustrated and cut into squiggly bits. But weeks later, when I finally placed the last piece, there were gaping holes in my handiwork. I shrugged off the missing pieces, probably lost many vacations ago. Flash to this past weekend, puzzle long forgotten, I’m back in Los Angeles, having a hard time adjusting to the frenzy of life in a big city. So I flip through my recipes, searching for one that will take me somewhere else. I spot the grape leaves and Aleppo pepper in this fabulous dish from my … [Read more...]

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Easy BBQ-Spiced Roasted Salmon

06/08/2011 By Dana Slatkin Leave a Comment

When I teach cooking classes to kids, what tickles me most is watching the transformation on their eager little faces over the course of two hours. This past weekend, I taught a group of girls, ranging in age from six to twelve. They were all giggles and enthusiasm until I told them what was on the menu. “Ewwww!” they all moaned, squirming at the thought of having to eat fish for lunch. I could see the thought bubbles above their heads as they planned their escape to the nearest California Pizza Kitchen. First, I showed them how to select a piece of fish, letting them sniff it first to make sure it was fresh. They learned about the importance of buying local, wild, and not previously frozen. And then they prepared … [Read more...]

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Seared Island Fish with Spicy Barbadian Cucumber Relish

04/13/2011 By Dana Slatkin Leave a Comment

I know Spring has only just recently sprung but, in New York City last week, you had to look hard to find any signs of warmth. A few baby pink cherry blossoms ventured bravely from barren branches, but most of the metropolis was still in winter mode. It was so frigid, even swigging soup and tea every few hours couldn’t thaw me out. It was enough to give me an early yen for summer. So as soon as I returned home, I headed straight for the kitchen, to cook some sunshine back into my bones. I was testing some recipes for my upcoming class on island cooking when I came up with this dish. My Barbadian friend Ronnie shared with me her recipe for the spicy cucumber relish, which she says is a common condiment on tables throughout … [Read more...]

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Smoky Fish and Chips

09/15/2010 By Dana Slatkin Leave a Comment

Among chefs, restaurateurs, and food retailers trying to entice fickle foodies in this shaky economy, the latest buzzword is pop-up. There are moveable feasts turning up everywhere, resurrecting shuttered restaurants, re-purposing basements, and invigorating department stores. For the hungry and adventurous, it is the equivalent of speed dating, a noncommittal way to form a flavorful yet fleeting connection. So I got to thinking about what I would prepare if I were the pop-up chef. And for some reason, this crowd-pleasing fish ’n chips came to mind. Quick to prepare and primally satisfying, it is what I make when company pops over unexpectedly. The quality of the fish and the hint of smoky Spanish paprika take this comfort staple … [Read more...]

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Grilled Fish in Grape Leaves with Feta-Oregano Smashed Potatoes

08/02/2010 By Dana Slatkin Leave a Comment

If you prefer your fish flaky, not steak-y, then summer grilling has probably been wishful thinking. No matter how much you slick the grill, it seems impossible to get a beautifully cross-hatched fillet instead of a fishy mess. Wrapping the fish in grape leaves is your ticket to barbecue repute. The fish takes on a summery bouquet of citrus, brine and char, while retaining its moisture and tenderness. Serve the fish right in its package, and your guests can decide whether to eat the leaves or not (they are delicious but perhaps an acquired taste for the uninitiated). The smashed potatoes provide a fluffy bed for this lovely Mediterranean dinner. Serve it with some tzadiki or Persian Cucumber Salad alongside and you will be good to … [Read more...]

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Porcini-Crusted Salmon (or any Fish)

05/18/2010 By Dana Slatkin Leave a Comment

I am always looking for delicious yet undemanding ways to get salmon into the family diet. Salmon, along with so many fish, is bursting with nutrients and essential oils to keep our skin and bones healthy. Since no one in my family is about to swallow one of those torpedo-sized capsules of fish oil, I make sure fish is on the menu at least a few times a week. Most salmon recipes play up the sweetness of the fish, often resulting in a cloying dish, but this straightforward preparation highlights the savory notes. It couldn’t be quicker and, because the salmon cooks up clean-tasting and crusty, I promise even your kids will love it. In fact, you’ll end up trying the crust on every fish you can find. Halibut, red snapper, cod … [Read more...]

Filed Under: Fish Recipes