Roasted Fish With Coriander In Vinegar Sauce Recipes

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ROASTED FISH WITH CORIANDER IN VINEGAR SAUCE

Categories     Fish     Bake     Low Carb     Almond     Coriander     Gourmet

Yield Makes 6

Number Of Ingredients 15



Roasted Fish with Coriander in Vinegar Sauce image

Steps:

  • Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
  • Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
  • Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
  • Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
  • Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
  • Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.

For fish
3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened
20 Turkish bay leaves
2 tablespoons whole coriander seeds
2 tablespoons coarse sea salt
1 (4-lb) whole bluefish, cleaned, with head and tail intact
1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped
1 lemon, thinly sliced
For sauce
1 cup white-wine vinegar
2 Turkish bay leaves
6 whole black peppercorns, slightly crushed
1/4 teaspoon coarse sea salt
Special Equipment
a large (17- by 14- by 3-inch) nonreactive roasting pan

FIVE-SPICE SALMON WITH SHERRY VINEGAR AND ROASTED CHICKEN SAUCE

Provided by Bryan Miller

Categories     dinner, quick, project, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9



Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce image

Steps:

  • In a blender or electric spice grinder, grind each spice individually, then blend them together.
  • Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
  • In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
  • Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.

1/8 cup cumin seed
1/8 cup coriander seed
1/8 cup fennel seed
1/8 cup black mustard seed (available in Indian groceries)
1/8 cup black onion seed (available in Indian groceries)
2 1/2 pounds fresh salmon fillet, skin on, small bones removed
Salt and freshly ground pepper
1/4 cup olive oil
Sherry vinegar and roasted chicken sauce (see recipe)

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