HERB ROASTED BONITO
Bonito is in the season! Although Sashimi is the most popular dish, I wanted something different for a change. Use Sashimi- grade, super fresh bonito for this recipe 
Provided by kcocoangela
Categories Japanese
Time 2h10m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- < Preparations >.
- 1. Combine the ingredients of marinade sauce and mix well. Toss the bonito and the herbs with the marinade sauce, put in a Zip Lock back, push out the air and let it sit in the fridge for two hour.
- 2. Combine the ingredients of dressing sauce and mix ti well.
- 3. Preheat the oven to 350°F.
- < Directions >.
- Place the bonito in a back dish and roast for 6 to 8 minutes.Take care not to over cook you bonito!
- < To Serve >.
- Make sure you cool the fish down. The fish is very easy too flake when it's hot. Using very sharp knife, slice the bonito thinly. Arrange carefully in a plate and pour the dressing sauce over. Garnish with some dills.
Nutrition Facts : Calories 324.6, Fat 32.1, SaturatedFat 4.4, Sodium 1677.3, Carbohydrate 5.2, Fiber 0.5, Sugar 1.4, Protein 3.4
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
HERB ROASTED SWEET POTATOES
Holidays are coming and here is yet another sweet potato recipe. The thyme, garlic and red pepper gives great flavor to the sweet potatoes. Instead of olive oil try using Pam or No Oil. Just spray the slices on both sides then shake them in the zip lock bag with the herbs. Use Yams if you prefer.
Provided by Bergy
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
- Transfer to a rimmed cookie sheet.
- Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
- Serve hot.
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- Dissolve the salt an sugar in the water. Soak the bonito fillets in this brine, in the fridge, for 4 to 12 hours; 8 hours is my sweet spot.
- Remove the fish from the brine and set on a rack over a tray, skin side down. Let these rest, uncovered, in the fridge up to a day or two, but at least 1 hour. You can also let them rest at cool room temperature in a breezy place, like under a ceiling fan or near an open window, for an hour or two.
- Get your smoker ready. I prefer alder wood here, but any fruit wood is nice, too, apple and cherry especially. Slick the skins of the bonito with some oil and lay them on the smoker grates. Smoke over low heat, as low as you can go, for up to 3 hours, or until they are nicely bronzed. I set my Traeger at 165F for this.
- Remove the fish from the smoker and let cool to room temperature before vacuum sealing and storing. They will keep in the fridge a week, and up to a year in the freezer. Or, eat them hot!
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