Cooking Chatter Facebook Live Event Click Here to Join Our Cooking Show: Simply Cooking Fish with Kirk Halpern & Friends
From grouper to salmon to seabass and more, Cooking Chatter Host Kirk Halpern, CEO and Founder of Farmers & Fishermen, popular at-home food service delivery, celebrates 3 fabulous cooking pros to grill, broil, sauté, and how to keep it simple when preparing fish.
No mess, no stress, let Kirk and a trio of celebrated friends cook it up and inform you about the art of cooking fish.
Joining Kirk will be David Silverman, Executive Chef & Owner of Reel Seafood Restaurant, Bruce & Sally Alterman (Brickery Fame), and Batsheva Gelbtuch (Beloved Kosher Enthusiast) in an exciting how-to simply make fish delish! Enjoy this timely fish-tell-all cooking show featuring the finest fish and how to cook each type.
To help you get in the mood and let you cook along with Kirk here are the recipes we will be preparing:
Reel Seafood Restaurant’s BLACKENED FISH FILETS
PREPARED “ON THE GRILL”
Fresh fish filets
Butter or margarine, melted
Canola or vegetable oil
Lemons, if desired
1. Put cast iron skillet on cold grill. Turn grill on and heat grill, covered, to maximum temperature – up to 500 degrees.
2. Dry fish filet and put on a plate.
3. Brush both sides of fish filet with melted butter or margarine.
4. Sprinkle liberally on both sides with blackening seasoning. Let sit off refrigeration approximately 10 minutes.
5. Add ¼ inch canola or vegetable oil to skillet and heat until oil begins to smoke. (will not take long)
6. Add fish filets to skillet, top side of fish down. Cook uncovered, without moving, 3-4 minutes or until browned.
7. Turn fish over and cook uncovered another 3-4 minutes until done to your liking. Remove fish to platter.
8. If desired, add thin-sliced lemons to the skillet. Cook lemons until browned. Garnish fish with lemon slices.
Honey Mustard Salmon
Presented by Batsheva Gelbtuch
6 salmon fillets
1/2 cup of lemon juice
2 tablespoons garlic powder
1/2 cup honey
1/4 cup yellow or spicy mustard
salt and pepper, to taste
1. Rinse fillets and pat dry.
2. Soak fish in lemon juice. After five min spread garlic powder.
3. Preheat oven to 400 degrees.
4. Mix honey and mustard in a bowl until incorporated.
5. Season with salt and pepper. Pour the honey mustard sauce over the salmon and bake for 15 minutes, until flesh is opaque and flakes with a fork.
THE BRICKERY GRILL AND BAR FRESH SALMON CAKES
2 pounds fresh salmon
Canola oil or vegetable oil
Maldon sea salt and fresh ground black pepper
2 egg whites
1/3 cup celery, finely diced
1/3 cup yellow onion, finely diced
½ tsp. Lawrey’s Seasoned Salt
¼ tsp. fresh ground black pepper
1/3 cup Hellman’s mayonnaise
½ cup dried breadcrumbs
1. Preheat oven to 350 degrees.
2. Place salmon on sheet pan. Brush with canola or vegetable oil and sprinkle with Maldon sea salt and freshly ground black pepper.
3. Bake 15-20 minutes until salmon is done and flakes easily with a fork. Set aside to cool.
4. While salmon cools, combine in medium bowl the egg whites, celery, onion, Seasoned Salt, black pepper and mayonnaise.
5. Crumble salmon and add to the bowl. Add the breadcrumbs and combine well.
6. Form into 8 patties and place on a plate. Cover and refrigerate until cold.
7. When ready to cook, pour ½-inch canola or vegetable oil to a skillet and heat.
8. Add salmon cakes and sauté until desired darkness, turning one time.
9. Drain on paper towel and serve. Enjoy!
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