Tag Archives: Fish

October 9, 2012 · 2:00 am

Seared Tuna Sushi Bowl


This is a super healthy, easy peasy meal that comes together in 20 minutes and will satisfy your sushi craving without all those fancy sushi kits and chopsticks. Try and avoid purchasing bluefin tuna! It’s overfished and is considered endangered.

On the menu:
Seared tuna sushi bowls
Serves 2

3/4 cup sushi rice, rinsed
1 Tbsp vegetable oil
2/3 pound sushi grade tuna
1/2 cucumber, seeded and chopped
1 avocado, cubed
3 scallions, sliced
1 small sheet nori, thinly sliced
1 tsp sesame seeds
2 tsp soy sauce

Put the rice in a saucepan with 1 cup of water and a generous pinch of salt. Bring to a boil, then reduce heat to a simmer and cover. Cook until the rice is tender and all of the liquid is absorbed, about 10 – 15 minutes.

While the rice cooks, put a large non-stick skillet over medium-high heat. Rub the tuna all over with the oil and sprinkle with salt. When the pan is very hot, add the tuna and sear on each side (including the edges) for around 3 minutes per side. The fish will be raw in the middle. Transfer meat to a cutting board and let it rest for at least 4 minutes before thinly slicing.

Once the rice is cooked, divide it between 2 bowls and top with tuna. Sprinkle with cucumber, avocado, scallions, and nori. Add soy sauce and sesame seeds and serve.

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August 1, 2012 · 2:30 am

Sesame Crusted Tuna

This meal is my idea of a pleasant surprise, meaning I had set aside an hour to cook dinner on Sunday and SURPRISE it took me 15 minutes. Also in my list of pleasant surprises: finding out my new sky-high heels are actually comfortable, and realizing I did not, in fact, drink all the wine in the house when I’m dying for a glass at 11am 5pm on a Saturday.

On the menu:
Sesame crusted tuna over arugula with ginger soy dressing
Serves 2

2 tuna steaks (around 1/2 pound each)
4 Tbsp sesame seeds
1/4 tsp salt
2 Tbsp olive oil
1 bunch of arugula (this is the bed if greens for your tuna so use as much as you like)

Dressing:
1 clove garlic, minced
1/4 tsp powdered ginger (or 1/4 tsp fresh ginger root, minced)
2 Tbsp olive oil
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp honey
2 Tbsp water

With a paper towel, pat tuna steaks dry of any residual moisture. In a flat, shallow dish, pour sesame seeds in an even layer. Add salt and combine. Dredge tuna steaks in the sesame seeds so the steaks are coated on both broad sides AND the edges. In a medium sized skillet, heat the olive oil over medium heat. Sear each steak for around 60 seconds on each side, including the edges (use tongs for this part). Remove from heat and let sit for 1 to 2 minutes before serving (yes, the inside will be raw and no, you won’t get sick from it).

Whisk all ingredients for dressing in a small bowl. Heat in microwave for 1 minute so the honey melts a bit. Whisk again. Plate arugula over 2 plates, pour half the dressing over the greens, plate the tuna on top of the greens, and then top with remaining dressing.

NOTE: This recipe takes about 15 minutes from start to finish, a tiny bit longer if you’re slow in mincing the ingredients for the dressing. The clean up is minimal, the presentation is impressive, and the leftovers (should you have any…) are divine. Eat it cold so you’re not the smelly office girl.

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July 15, 2010 · 2:30 am

Oui, Oui Baby

Marinated fingerling potatoes

French food is my favorite cuisine. Hands down. And for my birthday, my parents took me to Gordon Ramsay’s Maze at The London where Monsieur Ramsay has created quite the menu. This $26 pre-fixe lunch is available year round, but right now it’s Restaurant Week and there is an additional pre-fixe menu for only $24.07. So… there’s really no reason not to go. Have you left yet? Okay, read the review first. And then go.

Tortellini of beef short rib

Maze by Gordon Ramsay at The London 54th Street between 6th and 7th Avenue, New York, NY. Maze offers a standard 3-course pre-fixe meal for lunch with tapas-sized offerings. The food is French-inspired but in true Gordon Ramsay style, there is an element of comfort food and Asian fusion.

Pan seared halibut

On the menu:

Marinated fingerling potatoes with Holland leeks, poached quail’s egg, and prosciutto
Tortellini of beef short rib with escarole, trumpette royale and dashi
Cobb salad with free-range eggs and blue cheese
Pan-seared halibut with butternut squash and brown butter vinegar sauce
Boulliabaisse
Chocolate pudding with stout ice cream, pretzel, peanut butter powder
Vanilla custard with citrus fruits, brown sugar oats and mandarin sorbet

Cobb salad (minus the bacon for my veg mom)

Verdict: DEEEEELICIOUS! I read very mixed reviews of this restaurant online, but I was so impressed, as were my parents, and that’s saying something. I won’t try to run through every dish for you, but let me tell you that the sauces made these plates. My gorgeous halibut was set down in front of me and then the waiter poured the brown butter sauce over and I almost dove in head first. The chocolate pudding was also a stand out dish, and I don’t know what peanut butter powder is but I know I need more of it in my life. I went back to work in a food coma and was effectively useless for the rest of the day. In my book: success.

Boulliabaisse

Chocolate pudding

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June 2, 2010 · 2:48 am

A Fish of a Different Color

Lately I’ve been feeling a little… chunky. Not like sophomore year of college where I literally had to buy a new pair of pants whilst working at the mall because the pair I was wearing was cutting off my circulation, but… chunky. It’s bathing suit season, you know? Time to lay off the extra mayo and pancake appetizers at brunch. Forget I just indulged in all-you-can-eat gnocchi. It never happened.

It is in the spirit of lighter options that I experimented with tuna and planned a weekday lunch for myself that won’t lead to high cholesterol at the young age of twenty-COUGH.

On the menu:
Mediterranean tuna salad
Serves 2

1 can of albacore tuna in water (or 1/2 cup tuna steak, roughly chopped)
2 cups whole wheat pasta, cooked according to directions on box (I used elbow macaroni, but you can use any little chunky pasta)
1 Tbsp olive oil
1/4 cup red pepper, chopped
1/4 cup cherry tomatoes, chopped
1/4 cup fresh mozzarella, chopped into 1/4 inch cubes
2 Tbsp freshly grated parmesan cheese
2 tsp fresh lemon zest
Salt and pepper to taste

PAY CLOSE ATTENTION TO THESE DIRECTIONS THEY ARE VERY VERY COMPLICATED: Toss pasta with olive oil. Add tuna. Add fruit. Add cheese. Add zest. Add salt and pepper. Toss. Eat. Feel healthy. Be happy.

I like this in a bowl with a fork, but you could easily put this on some toasted Italian bread, or melted between two pieces of flat bread with the chunks of mozzarella binding it together. But, as I mentioned, I’m trying to fit into last year’s summer wardrobe and extraneous bread ain’t gonna help me there.

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May 20, 2010 · 2:30 am

The Green Wonder

Sometimes I have mundane things for dinner, and I think, is this worth posting? But if this grabs you:

… then maybe you might be interested in my hum-drum dinner. I am currently obsessed with everything to do with this green fruit, and I find myself ordering anything on a menu that has avocado in it. They have the good kind of fat (I know, right? Good fat?! Yes, please!), they add gorgeous color to any dish (okay, not ANY dish), and they have such a brilliant, smooth, creamy texture that I could just bathe in them.

But I won’t.

That would be weird.

Anyway… tonight for dinner I created a burger-less version of my favorite burger: swiss cheese, bacon, and avocado. This is amazing on a ground beef patty, but I used sliced smoked turkey (on sale at my local grocery) and it was divine. Way better than the spoiled potato salad I had for lunch…

…I don’t want to talk about it.

Are you an avocado lover? Here are a few more ideas of what to do with this peerless pitted pod of perfection.

… Sliced up and wedged between scrambled eggs and mozzarella in a tortilla for breakfast

… In the standard guacamole with salty chips and margaritas (avocado, chopped red onion, lime juice, and cilantro – easy as pie!)

… Blended with powdered sugar and lemon juice as frosting for a yellow or white cake (seriously!)

… Sliced up on toast with a sprinkle of lemon juice and coarse kosher salt

… Cut into chunks, add chunks of honey dew, sprinkle with lime juice, and use as a salsa for white fish or sauteed scallops

… Sliced up on crusty french bread underneath a layer of watermelon (I know, this is a weird one, but it is SO GOOD… I’m a texture girl myself)

A few tips when using avocados:

In any type of recipe, once you remove the meat from the skin and the pit, it will turn brown unless you add lime or lemon juice (notice all the above suggestions that are not immediately melted on a sandwich have lime/lemon juice in them)

A ripe avocado can be cut in half, around the pit, and twisted apart. Stick a sharp knife in the pit, twist, and it should pull right out.

To remove the meat from the skin: scoop with a spoon starting at the narrow end of the half, or for a VERY ripe fruit, peel away the skin (this is my favorite way because it preserves that smooth rounded appearance)

If you’re only using half an avocado at a time, you can leave the pit in the leftover half and it’ll help it keep longer in the fridge.

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May 5, 2010 · 6:42 am

Cinco de Mayo for Just Un Dolar!

Is that Spanish? Who even knows. And that post is misleading because Cinco de Mayo is today, a Wednesday, and these deliciously cheap tacos are only available on Tuesdays. But don’t be sad: you can go eat $1 tacos next Tuesday and pretend like it’s Cinco de Mayo all over again. Don’t worry. I won’t tell anybody.

Fish tacos! Apologies for the wonky color... clearly my camera has a mind of its own.

Wharf Bar and Grill 3rd Avenue, between 38th Street and 39th Street, New York, NY. Located amidst other bars boasting specials and deals for Happy Hour, Wharf is lovely because it’s spacious, there’s an area upstairs that can accommodate big parties, and it’s an easy going vibe. There are always drink specials and the staff is incredibly friendly.

On the menu:
Shock Top beer
$1 Tacos (fish, chicken, and beef)

Verdict: Did I mention each taco costs $1? How could this possibly be anything but incredible? Each taco is served on a corn tortilla that measures about 5″ in diameter, and you have to order in groups of 3, but truth be told: I ate 6. And I drank 2 delicious summery Shock Top beers (it’s like a Blue Moon). And I was comfortably full. I’d imagine if you’re a large man, you could probably eat 12 tacos and not eat for the rest of the night, but that’s still only $12! The protein of your choice (ground beef, shredded chicken, or fried fish, of which persuasion I’m not sure) is tucked into its shell with shredded lettuce, chopped red onions, a generous helping of shredded cheese, and a spicy salsa verde.

So this month, in honor of… um… the Fifth Day of May (seriously, what IS Cinco de Mayo?), have a taco! Because it’s only a dollar! And it’s delicious! And you just don’t need any more reason than that.

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April 13, 2010 · 6:33 am

Jean-Georges Nougatine

Sometimes, even as a lover of food, I forget why New York is great. It’s loud, its manic pace is constant, and as the weather gets warmer, the city gets smellier. I’m ready for a change. But then, out of the blue, I have a New York moment and I remember why there is no place like this place and how I will never be able to find another like her.

Jean-Georges with a Lady Who Lunches - a blurry camera picture because we were trying hard to be classy and discreet

When I sat down at a Jean-Georges restaurant near Central Park on Wednesday for lunch and Jean-Georges himself walked out of the kitchen, I felt like 13-year-old-Lauren would have felt if Jonathan Taylor Thomas had walked out of the kitchen. I’m not ashamed to say I got butterflies. He’s just that good.

Nougatine New York Magazine praises this little sun-filled restaurant at 1 Central Park West as “possibly the least heralded and most overlooked restaurant in town.” My good friend Becca invited me to lunch as payment for a cake I made her (seriously, does baking have its perks, or what?) and on the hottest day of an unseasonably warm April, we sat down for a posh meal where the dining room is run like a well-oiled machine and the Ladies Who Lunch throw birthday parties with Tiffany blue boxes as table favors.

On the menu:
Warm Beets and Rich Yogurt field mache and lemon oil
Shrimp Salad with avocado and tomato champagne vinegar dressing
Salt and Pepper Calamari with citrus-chili dip
Roasted Red Snapper with broccoli raab and sweet garlic-lemon broth
Pan Seared Beef Tenderloin with miso butter and roasted brussel sprouts
Creme Caramel with sacristan (puff pastry twisted and dipped in sugar) and citrus
Jean-Georges Warm Chocolate Cake with vanilla bean ice cream
[the prix fixe meal allows you to choose 2 small plates plus a dessert for $26]

Salt and pepper calamari

Pan Seared Beef Tenderloin (blurry because I barely had time to snap this picture before I dove into the deliciousness)

Verdict: To. Die. For. “What’s in that, crack cocaine?” I wish I could say my dining partners and I said this only once. Everything was so delicious, warm, inviting. Each bite left all the right pleasant notes in my mouth. The portions were perfect, and I left the restaurant feeling sated and glowing. Forget the temperatures outside. I was radiating sunshine from inside. The prices at Nougatine are far more reasonable than any of Jean-Georges’ other restaurants in Manhattan, but it’s still not a cheap meal. I make it a point to seek out affordable, delicious meals in New York so believe me when I tell you this: if I had only $100 to spend on one final meal in New York City, I would take it to Nougatine.

Red Snapper

The famous Jean-Georges Chocolate Cake with vanilla bean ice cream

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April 7, 2010 · 10:05 pm

Becca Does Tilapia: Part Deux

As I mentioned before, sometimes being a single lady means eating the same meal over and over and over again until all of the ingredients are gone. So if you have a couple leftover tilapia filets in your freezer, as Becca and I did, you make it work. And if it is warm enough to eat outside, you grill.

On the menu:
Grilled tilapia with pico de gallo
Roasted broccoli with lemon
Corn chips! (optional… obviously)
Serves 2

Tilapia
2 tilapia filets*
2 Tbsp olive oil
salt and pepper to taste

Brush filets with olive oil. Sprinkle with salt and pepper. Grill on a gas grill (or a grill pan if weather, sadly, does not permit) over medium heat for 6 minutes on each side. If your filets are thicker than 1/2 an inch, you may need an extra 2 minutes on each side.

*You can substitute any mild white fish for tilapia here

Pico de gallo (this recipe will leave you with extra, perfect for eggs the next morning or as an accompaniment to late night chip-dipping… ain’t no shame)
4 plum tomatoes, chopped
1/4 small white onion, chopped
1/4 cup chopped cilantro (more or less depending on taste)
1-2 jalepenos, chopped (more or less depending on taste)
2 Tbsp lime juice, or the juice from half a lime
salt to taste

Mix together all ingredients. Let sit for at least 2 hours before serving. Plate tilapia filets and spoon pico de gallo over the top.

NOTE: Can we talk about how healthy this meal is for a second? There isn’t a drop of heavy cream OR butter in it, and only 2 tiny little tablespoons of oil. Don’t worry. I ate a Little Debbie Oatmeal Cream Pie for dessert to negate all the vitamins and nutrients I obtained during the main course. Nutritional balance is the priority of my life.

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March 29, 2010 · 8:33 pm

Crispy, Crusty, Cheesy Goodness

Today was gross for three reasons: it was Monday, I have a cold, and it was raining. Today was great for three reasons: I won’t see Monday’s ugly face again for 6 whole days, I heard that this weekend it’s supposed to hit 80 degrees, and one of my very best friends who lives in my backyard cooked me dinner. Even Steven.

On the menu:
“Becca Does Tilapia” with parmesan crust and basil tomato cream sauce
Asparagus with rosemary sea salt

Tilapia
Serves 2

3 tablespoons olive oil
2 cloves garlic, minced
10-12 cherry tomatoes, halved
1/2 cup cream
1/2 cup basil [1/4 cup roughly chopped, 1/4 cup chiffonade]
2 tilapia fillets
salt and pepper
1/4 cup flour
1 egg, beaten
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
1/2 teaspoon Japanese spice blend [you can buy this blend of Japanese spices in most grocery stores with an international section, but if you don't have it, you can substitute a pinch of red pepper flakes, garlic salt, or paprika]

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Turn down heat to medium/low and add cherry tomatoes, cook for 2 minutes. Add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets. Pat dry the tilapia fillets. Season both sides with salt and pepper. Combine parmesan, panko and Japanese spice. Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture. Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown when it’s done. Plate the fish and pour sauce over the top.

Asparagus with rosemary sea salt
Serves 2

10 asparagus stalks
2 Tbsp olive oil
2 tsp rosemary sea salt [this can be found at any gourmet grocery, on Amazon.com, or you can substitute basic sea salt in a pinch]

Preheat oven to 400 degrees. Place asparagus on a cookie sheet and brush with olive oil until the stalks are coated. Sprinkle sea salt generously over stalks. Bake at 400 degrees for 15 minutes, until tender on the inside and slightly crisp on the outside.

NOTE: This dish is not my standard fare. Fish = good for you. Asparagus = good for you. Basil, tomatoes, a little olive oil = good for you. I had to remind myself of the health factor while eating this meal because the fish was flaky, the crust was crispy, and it tastes like a million calories. I’m telling you, kids… it’s not. Enjoy.

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March 26, 2010 · 7:04 pm

Food Cart Friday!

In my opinion, and from what I’ve read online and in newspapers, New York is behind in the food cart trend. Sure, we have lots of halal food, cupcakes, falafel, and chicken and rice, but where is our creme brulee cart? Our bacon dog cart? Our gumbo cart? All in due time, I’m sure. For now, I’ve done a little research into the tastiest midtown food cart options in Manhattan. And no better day than Friday to treat myself to a little fried fish and some cookies.

Kim’s Aunt Kitchen Cart: 46th Street between 5th Avenue and 6th Avenue (closer to 6th Ave, south side of the street) I decided to try Kim’s Aunt because most websites claimed that the fish was fresh and made to order, quelling two of my food cart fears. Who wants to eat food that’s been sitting in a grease pit for hours? Not this girl.

On the menu:
Flounder sandwich (fried flounder pieces, tomato, lettuce and white sauce on standard white bread)

Verdict: YUM. Oh, beautiful fried fruit of the sea. While the bread got soggy in the ten minute walk from the cart to my warm little office, I barely even noticed. The coating on the huge chunks of fish was crispy, the flounder inside was flaky and tender, and the veggies were crisp and fresh. You can’t get much in midtown Manhattan for $4.50 but this sandwich will fill you up and keep you full straight through the 3:00 office slump. Props to you, Kim’s Aunt, whoever you are.

Treats Truck: in some sort of sneaky PR move, or perhaps just to keep the population of midtown from gaining a collective five pounds, the Treats Truck moves! Their schedule can be found on their website, but for the past few Fridays they’ve been stationed on 45th Street and 6th Avenue from 12:30 – 3. Uh… or so I hear.

On the menu:
Double chocolate sandwich cookie with mint chocolate filling
Chocolate chip cookie
Vanilla sandwich cookie with vanilla filling
Double chocolate sandwich cookie with chocolate fudge filling
Double chocolate sandwich cookie with peanut butter filling
NOTE: I did not eat all of these cookies in one sitting, nor did I buy them all on one day. And this was strictly for research purposes. It’s a tough job reviewing cookies. Honest.

Verdict: Why hello there, brand new love of my life. This is my kind of cookie. The chocolate sandwich cookies had the PERFECT consistency: crisp on the edges, chewy in the middle. The vanilla sandwich cookie had a crispy texture all the way through, which is not MY favorite, but I’m sure some would disagree with me. And the chocolate chip was standard fare but delicious none the less. As you can probably tell… I recommend the chocolate sandwich cookies. And anything with frosting is alright with me.

If you have a New York food cart recommendation, lay it on me! Is there a creme brulee cart that I’m missing? Maybe it’s best if I don’t know about that one.

*top picture c/o Serious Eats

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