The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [196]
2. Meanwhile, heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375°F.
3. Dip the fish strips one at a time into the batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until the fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately.
grilled mahimahi
SERVES 6 TO 8
You can use other types of firm, white-fleshed fish, or even shrimp or chicken.
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
3 garlic cloves, smashed
½ teaspoon cumin seeds
¼ teaspoon freshly ground pepper
2 to 3 sprigs thyme, oregano, or other herbs
1½ pounds mahimahi fillets
1. Make the marinade: Combine the olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
2. Add the fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
3. Heat a grill or grill pan. Remove the fish from the marinade, letting excess drip off; grill until browned on the outside and cooked through, about 4 minutes per side, turning once. Serve hot or at room temperature.
halibut with mushrooms
SERVES 10
¼ cup olive oil
4 tablespoons unsalted butter
4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
4 shallots, thinly sliced into rings (1 cup)
8 medium garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
2 pounds oyster mushrooms, halved if large
Chive Oil, for drizzling (recipe follows)
Beet Salad, for serving (recipe follows)
1. Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
2. Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and ½ teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and ½ teaspoon salt.
3. Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
chive oil
MAKES ABOUT ¾ CUP
2 large bunches chives (about 2½ ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil
1. Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
2. Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
beet salad
SERVES 10
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
1. Preheat the oven to 400°F. Drizzle the beets with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
2. Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
3. Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
4. Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.
barbecued salmon fillets
SERVES 6