Crispy Cod with Miso Vinaigrette

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Who knew that corn, miso, and fish would pair so well together? I use cod in this east-meets-west entree, but you can use halibut too — any firm, flaky white fish will do just fine. I love the crunchy, crispy, creamy melange of textures in this one-dish meal. Don’t be put off by the long ingredient list; this dish may take a while but the technique is straightforward.

Crispy cod with miso vinaigrette

Ingredients:

For the ginger-green onion oil:

2 tablespoons minced green onion
1 tablespoon minced ginger
1/4 cup vegetable oil

For the vinaigrette:

1/4 cup olive oil
1/4 cup rice vinegar
2 tablespoons chicken stock
2 teaspoons mayonnaise
1 tablespoon white miso
1 teaspoon sugar
1 tablespoon peanut butter
1/2 teaspoon Dijon mustard
1 teaspoon sesame oil
1/4 cup water, or as needed

1 pound cod or halibut fillets
Salt
Pepper
3/4 cup panko
1/4 cup vegetable oil
2 teaspoons butter
1 cup shiitake mushrooms, trimmed and sliced
1 cup corn kernels (fresh or frozen)
2 green onions, trimmed and julienned into thin strips 2 inches long
2 teaspoons toasted sesame seeds

1. Make the seasoned oil: Heat a small skillet over high heat until just hot. Add the vegetable oil and heat just until it begins to smoke. Carefully add the green onion and ginger to the oil. Remove from heat and let cool.

2. Make the vinaigrette: Whisk the olive oil, rice vinegar, chicken stock, mayonnaise, miso, sugar, peanut butter, mustard, and sesame oil in a medium bowl until smooth. Whisk in enough water to attain a syrup-like consistency.

3. Season the cod fillets with salt and pepper. Drizzle enough of the ginger-green onion oil onto the fillets to coat both sides. Pat the bread crumbs onto both sides of the fish.

4. Heat a saute pan over medium-high heat until hot. Heat the 1/4 cup vegetable oil and place the fillets in the pan. Cook, turning once, making sure the bread crumbs do not burn, until both sides are golden and the cod is cooked through, about 4 minutes per side. Remove and place on paper towels to drain. Pour the oil out of the pan.

5. Add the butter to the pan and melt over medium-high heat. Add the mushrooms and saute until tender, about 4 minutes. Add the corn and saute for another 3 minutes. Season the vegetables with salt and pepper to taste.

6. To serve, spoon the vinaigrette onto a serving platter. Make a well in the center of the vinaigrette. Spoon the mushroom and corn mixture onto the well. Set the cod fillets on top. Scatter the green onion strips and sesame seeds over the fillets. Drizzle a small amount of the seasoned oil over the fillets and serve.

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.

Zereshk Polo ba Morgh (Barberry Rice with Saffron Chicken)

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This is comfort food for every diaspora Iranian kid growing up. Fragrant rice and tart barberries become more the sum of its parts. The best part? Spooning the lime and caramelized onion-inflected chicken sauce over the rice and letting all of the sweet-sour-salty flavors meld.

Dried barberries can be hard to find, but they’re worth seeking out as any Iranian grocer will carry them. Try to use aged basmati rice here, which will produce a fluffier, more aromatic dish.

Zereshk polo ba morgh

Ingredients:

For the saffron chicken:

2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/4 cup lime juice
2 onions, peeled and chopped
2 cloves garlic, peeled
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water

For the rice:

3 cups basmati rice
2 tablespoons salt
1/2 cup olive oil
2 tablespoons yogurt
1/4 cup slivered almonds
1/4 cup slivered pistachios

For the barberry mixture:

2 tablespoons olive oil
2 cups dried barberries, picked over, washed, and drained
2 teaspoons sugar
1/4 cup water
1 teaspoon ground saffron dissolved in 2 tablespoons hot water

1. To cook the chicken: In a medium saucepan, heat the oil over medium-low heat. Add the onions and saute until lightly browned, about 8 minutes. Add the chicken cook, turning, once, until lightly browned, about 5 minutes. Add the rest of the ingredients, give the pan a stir, and cover. Cook over low heat for about 1 hour and 30 minutes.

2. To cook the rice: Wash the rice in a large container and cover it with water. Agitate gently and pour off water, repeating 3 or 4 times until the water is clear. Bring 8 cups water and 2 tablespoons salt to a boil in a large pot. Add the rice and boil briskly for about 6 to 10 minutes, stirring a couple of times to loosen any grains that may have stuck together or to the bottom of the pot. When the rice feels just al dente, it is ready to be drained. Drain the rice in a fine-mesh colander and rinse with cold water.

3. In a large bowl, whisk 1/4 cup oil 1/4 water, yogurt, a few drops of saffron water, and 3 spatulas of rice. Spread the mixture evenly over the bottom of the pot.

4. Arrange the remaining rice in a pyramid shape in the pot, adding one spatula of rice at a time. Cover and cook for 10 minutes over medium-high heat.

5. Mix the remaining oil with 1/2 cup water and pour over the rice. Pour the remaining saffron water over the rice. Add the pistachios and almonds on top. Wrap the lid of the pot with a thin, clean dish towel and cover firmly to prevent steam from escaping. Cook for 60 to 70 minutes longer over low heat.

6. To cook the barberries: In a skillet, combine the oil, barberries, sugar, water, and saffron water. Saute over medium heat for 5 minutes, watching carefully to make sure the barberries don’t burn. Set aside.

7. Remove the rice from the heat and carefully pour run the outside of the bottom of the pot under cold water. This helps to release the tahdig, or crust, from the bottom of the pot. Allow pot to cool, covered, for 5 minutes.

8. To assemble the rice, take 1 spatula full of rice and place it on a serving platter in alternating layers with the barberry mixture. Arrange the chicken around or next to the platter. Detach the tahdig and serve on the side.

Crab cakes with Basil-Jalapeno Aioli

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Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.

(Looking for a more classic crab cake recipe? I got you.)

Crab cakes with basil-jalapeno aioli

Ingredients:

For the crab cakes:

3 teaspoons unsalted butter
4 green onions, chopped
1 clove garlic, minced
1 pound Dungeness crab meat
1/2 cup frozen corn, thawed
1/2 cup dried bread crumbs
1 egg
3 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley leaves
Pepper
2 tablespoons vegetable oil
1/3 cup yellow cornmeal

For the aioli:

1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
Salt
Pepper

1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.

2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.

3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.

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.