» BAKED SALMON WITH DILL «

(2 Jun 2010) - Salmon is a wonderful fish and full of protein and amino acids. Better yet: I think everybody loves it!

Ingredients:

• 1 Lb. of fresh salmon
• Unsalted butter
• Juice of ½ a lemon
• Dill
• Salt and pepper to taste

Preheat the oven to 450 ºF. Prepare a baking dish spreading butter on the bottom. Cut the salmon in half (lengthwise) put it in the dish skin facing down. Add salt, pepper and dill. Place one tbs of butter on each half. When the butter is melted take the fish out of the oven and pour the lemon juice on top. Put it back in the oven and bake it until cooked through. Salmon thickness will determine how long to bake – apply about 10 minutes per inch.

Serve it with the vegetable of your choice. *Serves 2 people* - Delectable!

» WAHOO A LA BOMBI «

(29 Apr 2010) - My mother used to make sardines this way and swordfish too. We Spaniards love fish. It must be because we have a big coastline that provides a big selection to choose from. I could eat fish every day of the week.
Most every year we go to the beach for a week’s vacation on the Outer Banks. The Crystal Coast -is called- and it is beautiful there. I love the beach and everyone in my family loves it too. The kids and the grownups make sandcastles. Last time we went there, even Mario built a couple of big ones. We, the women, walk the beach up and down and look for shells while we put our feet in the water and we get a tan. That’s the only thing we can do in late September.

We eat fish every day of the week in the house or at local restaurants. We make paella, flounder, and shrimp. We have our favorite restaurant and enjoy life being there altogether… We are at the beach!

• 1 Pound of wahoo, or swordfish
• 3 Tbs olive oil
• 4 Garlic cloves (peel)
• 1 Sprig of parsley
• 1 Lemon
• Salt and pepper to taste

Cut the fish through the middle, like in the picture. The wahoo is normally too thick, so I cut it twice (probably the fishmonger would do it for you). In a mini food processor, put the parsley and garlic and pulse until is finely chopped. If you don’t have this machine, I recommend you get one; they are very inexpensive and very practical.

Spread the herbs only over one side of the fish, cover it with the other half, and set aside in the refrigerator for -at least- 30 minutes. Meanwhile, prepare the vegetable of your choice.
Preheat oil in a frying pan. Separate the pieces of fish, salt then, and put them in the pan with the mixed herbs facing up. Cook for about 3 minutes over medium high heat.
Turn it over and squeeze half the lemon over the fish. It would cook faster once is turned. Put the fish on a plate and add some water to the pan. Serve the resulting sauce over the fish.

Good to the last byte and fish is full of the omega-3 fatty acids. *Serves 2 people* - Healthy and nutritious!

» SPANISH FISH STEW «

(18 Mar 2010) - Last time that I went to Madrid, my brothers took me to a restaurant to have dinner. It was a small place in the second floor of a huge shopping center. The tables were outside in a terrace overlooking the first floor of the building.
My brothers ate a three-course meal. I didn’t want anything (it was a sad day for me). Some people can eat when they are grieving... Some others don’t.
They insisted. “I’ll have some soup” – I said as I wanted something simple. They suggested the fish stew.
They assured me: “you are going to like it”. I did. It had different pieces of seafood and potatoes in a saffron broth. Here, I present my own variation of that dish.
Like I said… Soup warms the body and soul.
If you like seafood, you are going to LOVE this easy to prepare dish. My husband wants it at list- once a week!

Ingredients:

• 4 Asian Basa fillets (or Flounder)
• 1 Pound of medium size shrimp
• ½ Medium onion (chopped)
• 4 Potatoes Russet or Yucan Gold (pealed and cubed)
• 3 Big cloves of garlic (finely minced)
• 1 Pinch of saffron
• 2 Bay leaves
• 3 Tablespoons of olive oil
• Salt to taste
• Toothpicks

Wash the fillet of fish and pat dry. Wash the shrimp, peel and deveined (optional). Cook the shrimp peels in 3 cups of water for 5 minutes. Strained and save the broth. Wash the peeled shrimp. On top of each fish fillet place one shrimp. Roll it up starting at the tail of the fish. Secure the rolled fish with toothpicks and reserve in the refrigerator. Sautee the onion in the oil, add the potatoes, garlic, saffron, and the bay leaves. Add the shrimp broth and let it cook for about 20 minutes then add the fish rolls. Simmer covered for 5 minutes. Turn the fish rolls with tongues add the rest of the shrimp and add salt to taste.

Simmer for another 5 minutes. *Serves 4 people* ...Delicious!