keviniscooking.com

With all the amazing strawberries and fresh herbs available it makes sense to make a fruit salsa and grill some fresh fish or chicken.Serve with steamed brown rice and you’re good to go!

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

Tags: chicken, cilantro, fish, mint, strawberries, vinegar
Posted in Dinner, Fish, Side Dish | No Comments »

I’m not really a big fan of deep frying, but done well it can be so delicious. I guess it’s the clean up that is a deterrent. This recipe takes potato chips often found from the kitchen cabinet and adds a special crunch to the fresh fish filets. The cheesy egg mixture to coat the chips with fresh parsley adds a subtle flair to the palette. This is delicious just as is, but top each with a nice Remoulade sauce and a fresh cole slaw with a fruit touch and you have a great meal.

• 1 lb cod filets
• flour
• 2 eggs, 2 tbsp water
• 1/4 cup chopped parsley
• 1/2 cup Parmesan cheese
• 2 cups potato chips, crushed
• vegetable oil for frying
• Remoulade sauce (see recipe)

In a deep frying pan or pot of your choice add the vegetable oil and heat for frying. Crush the potato chips to small flakes and set aside in a bowl. In a mixing bowl whisk the eggs and water. Chop the parsley fine and add to egg mixture. Add the Parmesan cheese and mix the egg mixture thoroughly to incorporate completely. Dredge the cod in the flour to dust, shake off excess. Coat the floured cod in the egg mixture and drain off extra egg. Next, roll in the chips to coat completely and set aside on a plate for frying. Continue with all filets.

Fry the cod filets about 3 minutes per side depending on thickness of the fish and chip coating is a golden brown. Serve with Remoulade on top of each and a fresh cole slaw.

Tags: cod, fish, potato chips
Posted in Dinner, Sauce | No Comments »

Smoked salmon, or any fish actually, on a nice toasted bagel with cream cheese is just a wonderful breakfast. Here is a brine for salmon I use before it goes in the smoker.

• 1/3 cup sugar
• 1/4 salt
• 2 cups soy sauce
• 1 cup water
• 1 cup dry white wine
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp Tabasco sauce

Mix all of the above in a bowl with a whisk to incorporate thoroughly. In a 13×9″ pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate at least 8 hours. Place salmon on a rack to drain overnight. Follow your smoker instructions and using alder wood chips, smoke the salmon for 6 hours.

Tags: fish, smoked salmon
Posted in Breakfast, Side Dish, Snacks | No Comments »

The other day Dave decided to use the Ahi we had for a quick lunch, but wanted to add something different. He thought about a Remoulade sauce and this was just an incredible match up. The spicy, hot blackened seasoning, crispy seared edges and the creamy texture of the tangy sauce made this memorable to say the least. Here it is in full.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Remoulade sauce:

• 2 hard boiled egg yolks, sieved
• 2 cloves of crushed garlic
• 1 1/2 tbsp Dijon mustard
• 1 1/2 cups mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika
• 1 1/2 tbsp horseradish
• Dash of Tabasco
• 2 tbsp white vinegar
• 1/4 cup finely chopped parsley
• salt and freshly ground black pepper, to taste

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well.

For the sauce:

For the boiled eggs: place in a saucepan, cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. This works every time with no green or gray colored yolks, just the perfect dark yellow. When these are cooled slightly, peel and force the boiled yolks through and sieve into a mixing bowl.

Add the remaining ingredients and whisk thoroughly to incorporate completely. Nap the sauce over each piece of seared, blackened  Ahi.

Tags: fish, remoulade
Posted in Dinner, Lunch | No Comments »

This is another recipe made with fresh ingredients to create a simply delicious dinner. Made with fresh sea bass (or frozen from CostCo, which is a great source) that has been marinated in spices and grated lime. Add a spicy fruit salsa over the top of the grilled fish with a side of steamed vegetables and you are good to go.

Fruit Salsa

• 2 cups of fresh strawberries
• 1/2 cup chopped red onion
• 1/2 cup diced green bell peppers
• 2 tbsp vegetable oil
• 1 lime
• 2 tbsp chopped jalapenos
• 1/8 cup freshly chopped cilantro
• 1 tsp of sugar
• salt and freshly ground pepper to taste

In a mixing bowl whisk together the oil, juice from lime and sugar. Add the strawberries that have been rinsed, green tops removed and diced small. Chop the red onion, dice the green bell pepper and add to the bowl along with the remaining jalapenos and cilantro. Set aside to marinate for at least a half an hour.

Sea Bass

• 2 8oz sea bass fillets
• 1 lime
• 1/4 tsp cayenne pepper
• salt and freshly ground pepper

Grate the zest off of a lime and set aside. On a platter pour lime juice over top of each fillet. Crumble the lime zest over each sea bass filet and season with the salt and pepper. Top each with cayenne pepper. Let marinate for 15 minutes and start the barbecue. Grill each side for 4 minutes and top with fruit salsa. Serve with steamed vegetables seasoned with fresh tarragon and salt and pepper to taste. I tend to use fresh bell peppers, zucchini and celery as a combination.

Tags: fish, jalapenos, lime, sea bass, strawberries
Posted in Dinner | No Comments »

Poo poos are snacks or appetizer in Hawaii. The best fish for these – Ahi tuna. It is delicious and the deep red color changes so quickly with the heat. The flaky texture of the fish mixed with the spices and dipping sauce is a great treat. I made this recipe after having them at my sister-in-law’s who lives on Maui.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Dipping sauce:

• 2 tbsp melted butter
• 2 tbsp honey
• 2 tbsp lemon juice

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well. Dip in sauce to eat.

Tags: fish, tuna
Posted in Appetizer, Snacks | No Comments »