Anne’s Asian Style Fish Fillets with Fresh Spinach

Anne's Asian Style Fish Fillets with Fresh Spinach
  1. ¼ cup all-purpose flour
  2. 1/2 teaspoon black pepper
  3. 1 lb thin fresh fillets such as trout or tilapia
  4. 2 tablespoon olive oil
  5. 2 tablespoon rice wine vinegar
  6. ¼ cup soy sauce – may be reduced sodium
  7. 2 teaspoon minced garlic
  8. 2 teaspoon minced bottled ginger
  9. 2 teaspoon sesame seeds
  10. 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed
  1. Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat.
  2. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes.
  3. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds.
  4. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach.
  5. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish.
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Easy Sole Meuniere

Easy Sole Meuniere
Serves 4
  1. 1/2 cup all-purpose flour
  2. Kosher salt and freshly ground black pepper
  3. 4 fresh sole fillets, 3 to 4 ounces each
  4. 6 tablespoons unsalted butter
  5. 1 teaspoon grated lemon zest
  6. 6 tablespoons freshly squeezed lemon juice (3 lemons)
  7. 1 tablespoon minced fresh parsley
  1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
  2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  3. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
  1. 2008, Barefoot Contessa Back to Basics, All Rights Reserved
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

No Oven, No Problem by Julie Busteed

Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less.   

It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. 

To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were.  (Thanks Jill and Bob…)  And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. 

I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon.  I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference!


Asian Grilled Salmon
  1. 1 side fresh salmon, boned but skin on (about 3 pounds)
  2. 2 tablespoons Dijon mustard
  3. 3 tablespoons good soy sauce
  4. 6 tablespoons good olive oil
  5. 1/2 teaspoon minced garlic
  1. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  2. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
  4. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz.
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Panko Crusted Salmon

Panko Crusted Salmon
  1. 2/3 cup panko (Japanese bread crumbs)
  2. 2 tablespoons minced fresh parsley
  3. 1 teaspoon grated lemon zest
  4. 1 clove of garlic - minced
  5. Kosher salt and freshly ground black pepper
  6. 2 tablespoons good olive oil
  7. Four 6 to 8 ounce salmon fillets, skin on
  8. 2 tablespoons Dijon mustard
  9. 2 tablespoons vegetable oil
  10. Lemon wedges, for serving
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
  6. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A New Year and a New Focus in the Kitchen by Paul Lindemuth

The holiday decorations are taken down and packed away. The last of the Christmas cookies are eaten. And now I’m finally able to move forward to the first weekend that does not involve the responsibility of entertaining or being entertained! It was a very busy season of holiday cooking and baking with so many lists that needed checking and re-checking with a work-related event on the calendar nearly every day.

If you’re like me, a New Year brings a new focus to so many aspects of everyday life and it’s a good time to bring that focus to our homes and kitchens. Here are some thoughts (OK….resolutions) that I’m bringing into our kitchen and home in 2017:


You’ve spent so much time in the kitchen and looked at the same four walls and all the surfaces for hours on end. January is a great time to give your kitchen a good cleaning from top to bottom. And when you’ve finished that chore, create a new focal point with a planter of bright green herbs on the counter or a new food photo hung on the wall or a new cookbook displayed in a book holder.


This is a great time to open all the cabinets and drawers and take control of the clutter. Kitchen tools are often thrown into a drawer in haste when you’re busy, so pull everything out to clean up and organize. The same holds true for cabinets and drawers with ingredients and spices that may be past their prime. Toss that stuff out and get a fresh start.


 Begin with small goals that are easily achievable on an everyday basis. Start packing a healthy lunch to take to work. Grab an apple for your snack to ease into eating more nutritiously. Once you’ve conquered the small steps add more healthy habits like cutting back on bad carbs and sugar until you’re eating more healthily regularly.


I think we’ve all had our fill of office parties, holiday feasting and revelry. Before the New Year gets too busy, make sure to set aside time for family. Block off some time that’s reserved just for activities at home. Eating together around the dining table is a great way to bring focus back to home and family.  Please enjoy this beautiful and vibrant recipe around the table together!

Baked Whitefish with Coconut-Cilantro Sauce
Serves 4
  1. canola oil spray
  2. four 6-ounce whitefish fillets
  3. 1/4 teaspoon kosher salt
  4. 1/2 cup light reduced-fat coconut milk
  5. 1/2 cup cilantro leaves
  6. 1 teaspoon peeled chopped fresh ginger
  7. 1/2 teaspoon garam masala
  8. 2 garlic cloves
  9. 1 small jalapeño pepper, seeded and chopped
  10. fresh cilantro leaves for garnish
  1. Preheat the oven to 425 degrees F. Spray a 9x13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  2. In the jar of a blender combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeño. Pulse until fairly smooth.
  3. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes.
  4. Transfer the fish to heated plates. Garnish with more cilantro and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Poached Halibut with Sweet and Spicy Eggplant Relish

Poached Halibut with Sweet and Spicy Eggplant Relish
Poached Halibut in Herbed Vegetable Broth
  1. kosher salt & pepper
  2. 1 T. Marrakesh No. 6 spice blend*
  3. Four 1-inch-thick halibut steaks (6 to 7 oz. each)
  4. 4 to 6 cups vegetable broth
Eggplant Relish
  1. 6 plum tomatoes
  2. 3 long Chinese or Japanese eggplants or 2 medium globe eggplants (about 2 lbs)
  3. 1 1/3 cups extra virgin olive oil
  4. ¼ cup honey
  5. 3 garlic cloves with skin, lightly crushed
  6. 3 rosemary springs
  7. 4 springs lemon thyme
  8. 6 sage leaves
  9. ¾ cup sherry vinegar
  10. salt and freshly ground pepper
  11. 2 T. Marrakesh No. 6 spice blend*
For the Halibut
  1. Sprinkle the spice mixture, salt and pepper all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.
  2. Position a rack in the center of the oven and heat the oven to 225°F (skip this step if stovetop poaching).
  3. Measure the thickness of the halibut steaks and add the same depth of broth to a 10-inch straight-sided sauté pan. Heat over low heat until the broth reaches 120°F, 2 to 3 minutes.
  4. Put the halibut steaks in the broth in a single layer and immediately transfer the pan to the oven (alternately, poach stovetop, keeping broth just below a simmer).
  5. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.
For the Relish
  1. Bring a large saucepan of water to a boil and prepare an ice bath. Cut a small X in the end of each tomato and drop them in the boiling water for 1-2 minutes. Using a slotted spoon, remove the tomatoes form the boiling water, drain, then submerge in ice water until cooled.
  2. Peel, core, and seed the tomatoes then cut into a small dice.
  3. Peel the eggplants, halve them lengthwise and cut each crosswise into a large dice.
  4. In a large skillet, heat the olive oil. Add the eggplant and sauté over medium high heat until browned all over, about 5-7 minutes. Add the honey and cook over high heat, stirring 3-4 minutes. Stir in the crushed garlic and herbs. Deglaze the pan with the sherry vinegar, stirring up any browned bits with a wooden spoon. Season with salt and pepper and the Marrakesh spice blend. Reduce the heat to medium low and cook the eggplant, stirring frequently until softened, another 5-7 minutes.
  5. Transfer the eggplant to a dish and add the diced tomatoes to the skillet. Cook the tomatoes over medium low heat, stirring frequently for 10 minutes. Discard the garlic and herb stems and season to taste with salt and pepper.
  6. Place the eggplant on a platter, pour the tomatoes and any accumulated liquid on top and serve.
  1. *La Boite Marrakesh No. 6 spice blend sold at Marcel's - or substitute garam masala
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche

Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche
Serves 6
Wild salmon is very lean and will not tolerate long or overly aggressive cooking techniques. A quick sauté over medium high heat for 2-3 minutes is all you need. The fish must remain medium-rare in the center or it will be dry and unpalatable. It is so much better for you and for our environment than grain-fed, farm-raised salmon.
For the Sauce
  1. 1 large shallot, minced
  2. 2 T. red wine vinegar
  3. 1 large egg
  4. 1 T. Dijon mustard
  5. 1/3 – ½ cup olive oil
  6. 2 t. minced capers
For the Potatoes
  1. 2 pounds waxy potatoes (Yukon gold, red bliss, fingerling, etc.) cut into ¾” dice
  2. 12 oz. asparagus spears, cut into 1 ½” lengths
  3. 3 scallions, sliced thinly
  4. 2 T. unsalted butter
  5. salt and pepper to taste
For the Fish
  1. 24 oz. wild salmon filet, skin removed
  2. 1 T. cornstarch
  3. 1 T. brown sugar
  4. salt and pepper to taste
  5. 3 T. olive or vegetable oil
Make the Sauce Gribiche
  1. Combine the minced shallot and red wine vinegar in a small bowl and set aside. Place the egg in a small saucepan with water to barely cover over medium-high heat. When the water boils, reduce heat slightly and cook for 4 minutes only. Immediately remove the egg from the water and immerse in cold water to stop it from cooking further and cool. Peel the egg carefully – the white will be soft-firm and the yolk will still be a bit runny. Put the white onto a cutting board and set aside and let the yolk fall into a mixing bowl. Whisk the egg yolk and mustard together until relatively smooth. Start dribbling in the olive oil, whisking constantly, to create a smooth emulsion. Lift the shallots from the vinegar and stir in. Add as much of the vinegar as you like to balance the sauce’s flavor (I usually use it all), stir in the capers, and then season to taste with salt and pepper. Chop the egg white into very small pieces and stir it in. Set aside.
Cook the potatoes
  1. Meanwhile, bring a large pot of salted water to boil. When it boils, add the potatoes and cook until barely tender, about 8-10 minutes. Add the asparagus and cook another 30 seconds to 1 minute, until the asparagus is barely tender. Drain and return to the pot with the butter and scallions, stirring gently to coat. Season to taste with salt and pepper. Cover and keep warm.
Cook the salmon
  1. Combine the cornstarch, brown sugar, and salt and pepper in a small bowl. Heat a large, non-stick pan over medium high heat. Add the oil and let it heat. While the oil is heating, season both sides of the fish with the cornstarch mixture. When the oil is hot, place the fish in the pan, presentation side down and cook without disturbing for 1 – 2 minutes, or until the fish is opaque about 2-3mm up the sides. Turn and cook another minute to 30 seconds. Immediately remove the fish from the pan.
To serve
  1. Mound the potato mixture slightly off-center on dinner plates. Dribble a bit of the sauce on the potatoes. Lean a fish filet partially over the potatoes. Dribble the fish with the sauce and dribble more sauce around the plate. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Tilapia Cakes

Tilapia Cakes
Serves 4
  1. 4 six oz tilapia filets
  2. Kosher salt and pepper
  3. 1/2 cup finely diced bell pepper
  4. 1/2 cup finely diced onion
  5. 1/2 cup finely diced celery
  6. 1/2 cup mayonnaise
  7. 2 large eggs
  8. 1 1/2 T. Dijon mustard
  9. 3/4 cup panko
  10. 2 t. s.a.l.t. Sisters Mojo herb blend
  11. 1 T. capers (minced, if large)
  12. 1 T. canola oil
  1. Heat oven to 400 degrees.
  2. Place tilapia on rimmed baking sheet and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Bake for 10 - 12 minutes. Let cool and flake into pieces.
  3. While fish is roasting and cooling, heat 1 Tablespoon butter and 1 Tablespoon olive oil in a large sauté or fry pan until foamy. Sauté veggies until soft, about 15 minutes.

 Combine all ingredients in mixing bowl and form into eight cakes and refrigerate for 30 minutes.
  4. Heat canola oil in a nonstick skillet over medium heat. Cook until golden, about 3 - 5 Per side.

Serve with or over a mixed green salad with your favorite vinaigrette. Also great as an appetizer! Just shape into bite sized cakes!
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Staying in for a Smoke by Teri Hiben

The last lingering days of summer are upon us and autumn’s cooler temps are just ahead.  With the shift from summer schedules to school and work schedules, many of us are also ready to also have some changes in our menus.  It’s a bit early and warm to turn on the oven to make those long, slow braises and hearty stews we all enjoy. 

 I’ve found that it’s a perfect time to pull out my Cameron Stovetop Smoker to create some different, healthy, fast and full-of-flavor meals.  Smoking meats, fish and vegetables is a great way to add deep, smoky, earthy flavors to foods without the added fats or sodium  so many of us work to avoid.  The compact 9” x 13” Stovetop Smoker, used right on my stove burners (or directly on the grill) is a good choice for us. 

 photo (21)Just last night I made a delicious smoked salmon in about 15-20 mins. with no more than 1 ½ T of alder wood chips, some grinds of fresh pepper and a squeeze of lemon.  And recently we all enjoyed an applewood smoked pork loin, simply covered with a dry rub before smoking the meat.  Try smoking some of those fresh, late summer vegetables that are abundant now, or just put them under the rack where your meat is smoking and let them catch some of the drippings for added flavor.  Think of adding the flavor of hickory smoke to your favorite BBQ chicken. 

One additional tip is to use a wired remote thermometer – that way you know exactly when your meat is done to your liking without having to open the lid and release the smoke.  Smoked food is a perfect way to add intense, healthy flavor and variety to your meals!

Thai Fish Cakes with Cucumber Relish

Thai Fish Cakes with Cucumber Relish
Serves 4
  1. 2 medium cucumbers, washed, trimmed and thinly sliced
  2. 1 Tablespoon salt
  3. 2 medium carrots, peeled, trimmed and grated
  4. 2 teaspoons grated fresh ginger
  5. 2/3 cup rice vinegar
  6. 1 Tablespoon sugar
  7. 1 teaspoon chile/garlic paste
  8. 2 pounds white fish fillets, skinned and cut into chunks
  9. 4 Tablespoons chopped cilantro
  10. 2 Tablespoon freshly squeezed lime juice
  11. 4 green onions, trimmed and chopped (including tender greens)
  12. 2 Tablespoons Thai red curry paste
  13. 1 small green chile, stemmed, seeded and chopped
  14. 1 teaspoon salt
  15. canola oil for frying
  16. fresh cilantro for garnish
  1. Place the sliced cucumber into a colander. Add the 1 Tablespoon of salt and toss the cucumber slices to evenly coat them with the salt. Place the colander over a bowl and allow the cucumbers to stand to drain off the water, about 20 minutes. Transfer the cucumbers to a medium bowl. Add the carrot, ginger, vinegar, sugar and chile paste. Mix well. Allow the cucumber relish to stand while you prepare the fish cakes. In the workbowl of a food processor fitted with the steel blade combine the fish chunks, cilantro, lime juice, green onions, curry paste, green chile and ½ teaspoon of salt. Pulse the mixture until the fish is finely chopped but not a paste. Form the mixture into 8 cakes and place them onto a baking sheet lined with parchment paper. Place the fish cakes into the refrigerator to chill for 15 minutes. To cook, warm a large skillet over medium heat. Add enough canola oil to the pan to cover the bottom evenly. When the oil is hot add the fish cakes a few at a time and cook for 2 minutes per side, gently turning them over. When they are well browned transfer the fish cakes to paper towels to drain. Repeat until all the fish cakes have been fried.
  2. To serve, transfer the fish cakes to plates and garnish with the fresh cilantro sprigs. Serve with the cucumber relish.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/