Fish Tacos with Wakame Slaw

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Craving fish tacos but don’t want to go to the trouble of deep-frying? Then try this recipe. I thought I’d miss the crispy batter, but honestly, the flaky cod, the Old Bay Seasoning, and the tangy, seaweed-laced slaw make these my new favorite fish tacos. And they’re waaaay healthier and easier to make.

This recipe makes more wakame slaw than you’ll need for the tacos, which is fine, because it’s delicious on its own as a salad.

Fish tacos with wakame slaw

Ingredients:

For the fish:

2 pounds boneless cod fillets
3 tablespoons avocado oil
1/2 teaspoon salt
2 tablespoons Old Bay Seasoning
Corn or flour tortillas

For the slaw:

2 ounces dried wakame seaweed
1/2 to 1 red cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
2 tablespoons sunflower seeds
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 small clove garlic, minced
1 teaspoon ginger, minced

1. Make the slaw: Soak seaweed in warm water for 10 minutes to re-hydrate, then blanch by tossing into boiling water for 15 seconds. Drain wakae in a colander and rinse in ice bath. Drain wakame again and squeeze out excess water. Cut into 1-inch pieces.

2. Make the dressing for the slaw: stir together tahini, lemon juice, water, soy sauce, rice vinegar, maple syrup, garlic, and ginger, adding salt to taste if necessary. Toss wakame, cabbage, carrots, and green onions with dressing and sprinkle salad with sesame seeds and sunflower seeds. Set aside.

3. Make the fish: Season fish with Old Bay and salt. Heat a large pan to medium-high and add avocado oil. Saute fish until cooked through and golden on both sides, about 7 minutes for each side.

4. Warm up the tortillas in a pan on medium heat for about 30 seconds per side. Place fish on a warm tortilla and top with a generous serving of wakame slaw.

Torshi Tareh (Iranian Chive and Herb Braise)

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Torshi tareh is the dish I never knew existed but always wanted. Hailing from Iran’s Caspian Sea area, it’s a regional speciality much like saag paneer — but with eggs instead of cheese. Chock-full of greens, it’s worth seeking out the namesake tareh in this recipe. Tareh are Persian chives (also called Persian leeks). If you can’t find these, a mix of green onions and garlic chives make a reasonable substitute.

Torshi tareh

Ingredients:

For the braise:

2 cups spinach, roughly chopped
2 cups parsley, roughly chopped
2 cups cilantro, roughly chopped
2 cups Persian chives (or substitute with green onions and garlic chives), roughly chopped
1/2 cup mint, roughly chopped
1/2 cup basil, roughly chopped
1 clove garlic, peeled
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1 1/2 cups water
2 tablespoons rice flour dissolved in 1 cup water

For the eggs:

3 teaspoons olive oil
4 cloves garlic, peeled and grated
6 eggs
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/3 cup lime juice

1. To make the braise: Place all of the herbs and garlic in a food processor and pulse until finely chopped.

2. Heat 1/4 cup olive oil in an enameled cast-iron pot. Transfer the herb mixture to the pot and saute over medium heat for a few minutes.

3. Add salt, turmeric, 1 1/2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 minutes. Add the diluted rice flour and give it a stir. Cover, reduce heat to low, and allow to simmer for another 25 minutes, stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pot.

4. Make the eggs: Heat the remaining 3 teaspoons oil in a skillet over low heat until hot. Add the garlic and saute for 30 seconds, until lightly golden.

5. In a large bowl, lightly whisk the eggs and add the salt, pepper, turmeric, and cinnamon until just blended.

6. Just before serving. Add the egg mixture to the garlic in the skillet and saute for a few minutes, stirring until you have soft scrambled eggs.

7. Add the eggs and the lime juice to the braise in the pot and stir to combine. Bring to a simmer and reduce heat to low. Serve warm with rice.

Oven-Baked Garlic Fries

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There’s nothing revolutionary about these fries. But I love them because (a) they’re fries, (b) they’re oven-baked, so they’re healthy, obvs, and (c) they’re sprinkled with garlic, and who doesn’t love garlic fries?

Make sure to bake these potatoes unpeeled; otherwise, they won’t hold up their shape.

Oven-baked garlic fries

Ingredients:

2 pounds russet potatoes, scrubbed and cut into 3/4-inch-wide fries
1/4 cup avocado oil
Salt
2 garlic cloves, minced
2 tablespoons chopped parsley
Pepper

1. Preheat the oven to 450F degree. Prepare a large bowl of ice water. Add the potatoes and let soak for 15 minutes. Drain and pat dry.

2. In a large bowl, toss the potatoes with the oil and season with salt. Spread on a large baking sheet in a single layer. Bake for 20 minutes, or until the potatoes are golden on the bottom. Turn and bake for 20 minutes longer, turning occasionally, until golden. Transfer the fries to a platter, sprinkle with the garlic, parsley, and pepper, and serve.

Mixed Greens, Turkey Bacon, and Poached Egg Salad

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Yeah, I’m one of those. I love turkey bacon. Don’t @ me.

In this salad-as-a-meal, mixed greens, wild mushrooms, bacon, and a poached egg come together to form a greater than the sum of its parts dish. I used a blend of romaine and baby arugula here, but feel free to use anything. And you can fry your egg instead of poaching it, too. Just give the turkey bacon a chance.

Greens, turkey bacon, and poached egg salad

3 ounces grated Parmesan cheese (about 3/4 cup), divided
1/2 shallot, finely chopped
1/4 cup sherry vinegar
1 teaspoon honey
6 teaspoons olive oil, divided
Salt
Pepper
1/2 pound turkey bacon
2 sprigs rosemary
1 pound mixed wild mushrooms (such as oyster or shiitake), woody stems removed
3/4 mixed lettuce (such as romaine and baby arugula), leaves torn into 3″ pieces
4 eggs

1. Place half of the Parmesan in a large bowl and add shallot, vinegar, honey, and 4 teaspoons oil and whisk; season dressing with salt and pepper.

2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until brown and beginning to crisp, about 6 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Transfer bacon and rosemary to paper towels.

3. Add remaining teaspoons oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 4 minutes. Season with salt and pepper and continue to cook, tossing, until golden brown all over, about 5 minutes. Transfer to bowl with dressing. Strip rosemary leaves off stems into bowl and add lettuces; toss to combine.

4. Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are runny, about 3 minutes. Using spoon, transfer eggs to a plate. Season with salt and pepper.

5. Arrange salad on 4 serving plates, sprinkle remaining Parmesan over and top with bacon and poached eggs.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.