Baked Red Mullet

I picked this fish two weeks ago because I want to make something different for Sara's dinner. I didn't know the name of the fish in English. I know that my father used to bring home this kind of fish when I was a little kid. And I love they way he cooked it. But it was fresh unlike this, it's frozen fillet. 

 Out from my curiosity with this fillet fish.  I entered in google seach engine the name tag from the plastic bag  " PARUPENEUS HEPTACANTUS". I found out that  "parupeneus heptacantus" is the scientific name of Red Mullet Fillet. 

Accoring to Wikepedia: The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. Both "red mullet" and "surmullet" can also refer to the Mullidae in general.

This my own version for baked red mullet.

8 red mullets fillet
juice of one lemon
a dash of dried basil leaves
3 tbsp olive oil
dash of pepper and salt
fresh parsley
minced onion
ounce of white wine

1. Rinse and dry the mullet fillet
2. Spread fillet in a baking pan, skin side down.
3. Add lemon juice and white wine, sprinkle a dash of basil leaves, pepper and salt.
4.Sprinkle with olive oil and add the minced onion and parsley.
5. Baked at 350 degrees for 15-20 minutes.

 You can served it with steamed vegetables and couscous. 

Garlic St. Peter Recipe

This is a filleted St. Peter fish or Tilapia

Thaw the filleted fish

I took this fish from the freezer  and have no idea what recipe I can make out from this fish. For sure not "paksiw" because Sara won't eat it. Thus, I ended up looking recipe in the internet.

This is my menu and our dinner yesterday:

Ingredients :

Butter for greasing
4 Tilapia fillets
2-3 cloves of garlic
1 tbsp. of butter
3 tbsp. of fresh lemon juice
1 teaspoon of dried parsley flakes
Black pepper to taste

Directions :

1. Preheat oven to 375 degrees F (190 degrees C)
2. Grease a baking dish with butter. ( I used cooking margarine because I don't have butter)
3. Rinse the Tilapia or St. Peters fillet under cool water and pat them dry ( got only 3 filleted tilapia)

4. Place the fillets in the baking dish.
5. Finely chopped the garlic.
6. Melt the butter.
7. Pour lemon juice over the fish and drizzle melted butter on the top .

8. Sprinkle with chopped garlic, parsley and pepper. ( I used dry rosemarine)
9. Bake in the preheated oven until the fish can be easily flaked with a fork. I cook only for 15 minutes. But directions it will take normally 30 minutes.

And here it is :

Thai Fish Cakes

If you're looking for a tasty but easy dish to cook for your family and friends, then Thai Fish cakes are the perfect choice.

You will need :

300g tiger prawns
200g cod fillet
2 tsp corn flour
100g fine green beans, sliced
1 tbsp fresh chopped coriander
1x50g Thai Red Curry Paste
1 lime zest finely grated
Thai Chili Deep

How to do it

1. Place the cod, prawns, cornflour in a food processor with Thai red curry paste and blend.
2. Add beans, lime zest and coriander.
3. Divide the mixture into 18 pieces and shape into cakes.
4. heat oil in a frying pan and fry fish cakes in batches on both sides until golden. Drain on kitchen paper.

Done, you will have a Thai Fish Cakes for 4 servings and serve it with Thai Chili Dip!

Salmon With Pinot Noir Sauce

It's Friday again and Sara's daughter is not here so nobody invite us for dinner. Well, to make it clear. In Jewish Religion, Friday night is a special night wherein the family gather together. They usually have a "Shabath Dinner" Shabbath usually observed every week. Begins at sundown on Friday and ends on sundown on Saturday. It is the seventh day of the week where GOD rested after creating the earth. And its for the Religion, Jews people observe Shabath that no work be done between Friday  and Saturday night. As well, cooking should be done, and meals must be prepared before in advance of Shabbath.

Since its summertime, I decided to try a recipe of Sarah that I found in her booklet. Because she likes salmon I bought frozen salmon and thaw it. When its thawed I just robbed with oil, salt and pepper and grilled it until its done. You don't need to overcook it because it came up very dry. Then I fixed a grilled salmon with pinot noir sauce served on top of sauteed bok choy. The bok choy have to be sauteed with olive oil with little bit salt and pepper.

To make Pinot Noir Sauce 

1/2 cup of pinot noir sauce 

1/8 cup honey

1/8 cup mustard seed

1/8 cup red wine vinegar

1 tablespoon chopped shallot/onion

1 tablespoon chopped tarragon

salt and pepper to taste

1 tablespoon butter

Then, place wine in a small saucepan over high heat and boil under reduced by half. Remove from heat and stir in honey until dissolve. In separate small skillet, warm mustard seeds until they began to pop and are fragrant . Remove from heat and add to wine mixture. Add the vinegar, onion, tarragon , salt and pepper to the wine mixture. If the mixture seems to thin bring to boil and reduced to a desired consistency. Before serving, whisk 1 tbsp. butter.

To serve, place the sauteed bok choy on a plate. Place the salmon fillet on the then poured pinot noir sauce over it. I love it, so tasty with pinot noir sauce. 

Grilled Halibut with Crushed Tomatoe

Every time , I took out Halibut Fish from a freezer I keep thinking what kind of recipe I'm going to make. When I browsed from the internet some recipe's out from Halibut fish, I found it creamy which Sarah didn't like. So, I'm always go back what I used to.

Here's the Contents:

6 pcs. Halibuth Fish, thinly sliced (recommended 1 ind thick)
4 pcs. tomatoes
100 gr. cooking margarine(melted)
2 cloves of garlic
1 pc. onion
6 pcs. spring onion
salt and pepper

Here's How:

1.Heat oven to 450 degrees, Place fish in a baking dish, sprinkle the salt and black pepper and pour 100 grams melted margarine.
2. Greet the 2 gloves of garlic and the tomatoes and scattered on the top of the fish. Add the slice onion over it, and Put the spring onion each corner side of the baking dish.
3. Bake it until just right, about 20-30 minutes.

Voila , Dinner is Serve!