Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [205]
Substitute chopped parsley leaves or 1 tablespoon stemmed thyme for the rosemary.
Add ¼ cup toasted sliced almonds with the orange sections.
Whisk 1 tablespoon unsalted butter into the warm sauce before spooning over the fillets.
3. With Zucchini and Olives
1 tablespoon olive oil
1 medium shallot, halved and thinly sliced
1 large zucchini, shredded through the large holes of a box grater
1 teaspoon finely grated lemon zest
¼ cup small pitted black olives
1 tablespoon chopped dill fronds or 2 teaspoons dried dill
¼ cup vegetable broth
1 tablespoon lemon juice
¼ teaspoon salt, or to taste
Add the olive oil to the skillet. Toss in the shallot and cook, stirring constantly, for 1 minute. Add the zucchini and lemon zest; cook, stirring often, until softened, about 2 minutes.
Stir in the olives and dill; cook for 1 minute. Pour in the broth and lemon juice. Bring to a simmer and boil until reduced by half, about 30 seconds. Season with salt and spoon the sauce over the fillets.
Variations: Substitute rosemary or oregano for the dill.
Add up to ½ teaspoon red pepper flakes with the lemon zest.
4. With Marsala Cream Sauce
1 tablespoon unsalted butter
8 ounces white button or cremini mushrooms, cleaned and thinly sliced
¼ cup dry Marsala
2/3 cup heavy cream
1 teaspoon stemmed thyme
¼ teaspoon salt, or to taste
Melt the butter in the skillet. Add the mushrooms and cook until they give off their liquid and it reduces to a glaze, about 3 minutes.
Pour in the Marsala, raise the heat to medium-high, and bring the mixture to a simmer, scraping up any browned bits on the bottom of the pan. Cook for 1 minute, then pour in the cream. Continue simmering until slightly thickened and reduced by about half, 1 to 2 more minutes.
Remove the pan from the heat, stir in the thyme and salt, as desired. Spoon over the fillets.
Variations: Substitute Madeira or dry sherry for the Marsala.
Stir 1 ounce Parmigiano-Reggiano, finely grated, into the sauce with the thyme until smooth.
Substitute 8 shiitake mushroom caps, thinly sliced, for the button mushrooms.
Omit the cream entirely; simple sauté the mushrooms, deglaze the pan with the Marsala, and spoon the mixture over the fillets.
5. With Tomatoes, Shallots, and Cream
1 tablespoon unsalted butter
1 large shallot, chopped
6 tablespoons dry white wine or dry vermouth
1½ cups canned diced tomatoes with their juice
2 tablespoons chopped parsley leaves
2 tablespoons chopped dill fronds
½ cup heavy cream
¼ teaspoon salt, or to taste
Melt the butter in the skillet; then add the shallot and cook, stirring frequently, until softened, about 3 minutes.
Pour in the wine or vermouth; bring to a simmer, scraping up any bits on the pan’s bottom. Boil until reduced to a glaze, about 2 minutes.
Add the tomatoes, parsley, and dill. Continue simmering, stirring occasionally, until thickened slightly, until the tomatoes have broken down into a sauce.
Pour in the cream, bring back to a boil, and cook for 1 minute. Remove from the heat and season with salt. Spoon the sauce over the fillets.
Variations: Substitute oregano for the dill.
For a vodka sauce, reduce the cream to ¼ cup and add ¼ cup vodka with it.
Thai Curry Thin White-Fleshed Fish Fillets
We prefer to build our own curry blend, getting the heat just right—that is, sizzling. Makes 4 servings
Unsalted butter for greasing the pan
Four 4-to 6-ounce thin white-fleshed fish fillets
½ cup dry white wine or dry vermouth
4 garlic cloves, quartered
1 lemongrass stalk, cut into 4-inch segments, each bruised with the bottom of a heavy pot or the flat side of a meat mallet
One 4-inch cinnamon stick
¾ cup regular or low-fat coconut milk
2 tablespoons fish sauce
3 small green Thai chiles, seeded and finely minced
1 medium shallot, sliced into thin rings
1 tablespoon minced peeled fresh ginger
1 teaspoon coriander seeds
1 teaspoon finely grated lime zest
½ teaspoon salt
2 tablespoons shredded basil leaves
Position the rack in the center of the oven and preheat the oven to 400°F. Lightly