Southern California Cooking from the Cottage (21 page)
1 egg, slightly beaten
1½ teaspoons baking powder
1½ teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
cup mayonnaise
2 tablespoons orange zest
2 teaspoons chopped capers
4 tablespoons all-purpose flour
In a medium sauté pan melt 1 tablespoon of the butter over medium heat. Add the celery, onion, bell pepper, and crabmeat. Sauté for 5 minutes. Allow the mixture to cool. In a large mixing bowl combine the breadcrumbs, egg, baking powder, Old Bay, Worcestershire sauce, black pepper, mayonnaise, orange zest, and capers. Add the crab mixture and mix well. In a medium sauté pan melt the remaining 1 tablespoon butter over medium heat. Shape the crab mixture into patties and lightly dredge in the flour. Place in the fry pan. Cook for approximately 5 minutes on each side, being careful when turning. We like serving this with our Homemade Tartar Sauce (page 125).
MAKES 4 SERVINGS (5 SILVER-DOLLAR-SIZE CRAB CAKES PER PERSON)
DIJON HOLLANDAISE SEA BASS
W
hen Southern Californians go out for dinner, fish is a staple. We have access to so much fresh fish that is caught locally, but we also get a good selection of Hawaiian fish. Usually we top it with a light sauce or salsa. Dijon hollandaise is a winning combination of mustard, wine, and lemon juice.
4 egg yolks
3 drops Tabasco
Pinch of salt
2 teaspoons lemon juice
1 stick butter
1 teaspoon water
1 tablespoon Dijon mustard
teaspoon white pepper
1 tablespoon white wine
4 (8-ounce) sea bass fillets
Preheat the grill to hot. In a blender combine the egg yolks, Tabasco, salt, and lemon juice. In a small saucepan slowly melt the butter over low heat. Let cool so that solids sink to the bottom and skim the foam off the top. While processing pour the cooled butter in a slow stream into the blender, alternating with drops of water. Pour into a mixing bowl. Stir in the Dijon mustard, white pepper, and white wine. Beat until smooth. Grill the sea bass fillets on each side until cooked through, about 4 to 6 minutes. Be careful not to overcook. The fillet should break into clean flakes when fully cooked. Spoon the sauce on top.
MAKES 4 SERVINGS
HALIBUT Ã LA VERA CRUZ
M
any customers love the combination of tomatoes and basil, especially in the summer, and most especially spooned over halibut. The more pungent flavor comes from capers and olives. Here is a dish that comes together quickly and is colorful on the plate.
3 cups chopped fresh tomatoes
¼ cup sliced Spanish olives
2 tablespoons capers
2 tablespoons chopped fresh basil
2 tablespoons white wine
Pinch of salt and pepper
1 tablespoon olive oil
4 (8-ounce) halibut fillets
Preheat the grill to hot. In a medium sauté pan over low heat, combine the tomatoes, olives, capers, basil, wine, salt, and pepper. Simmer for 10 minutes. Set aside and keep warm. Brush both sides of the halibut with the olive oil. Grill until each side is brown and the center is white but cooked through, 4 to 6 minutes per side. Be careful when turning. To serve, ladle the sauce over the halibut.
MAKES 4 SERVINGS
GRILLED HALIBUT
WITH ICELANDIC SAUCE
I
f you want a typical Southern California dish, top your fish with bright, colorful Icelandic sauce. Like a fruit salsa, it has a bit of a Caribbean flavor, thanks to lime juice, papaya, and coconut. Best made the day it is going to be used, it is fresh and colorful.
Icelandic Sauce:
1 papaya, chopped
cup chopped red onion
3 tablespoons lime juice
2 firm but ripe avocados, chopped
¼ cup shredded coconut
4 (6-ounce) halibut fillets
Olive oil
For the sauce, combine the papaya, onion, lime juice, avocados, and coconut in a bowl.
Preheat the grill to hot. Brush both sides of the halibut with the olive oil and grill until each side is brown and the center is white but cooked through, about 4 to 6 minutes per side. Turn carefully; do not overcook. To serve, spoon the sauce over the grilled halibut.
MAKES 4 SERVINGS
Note:
You can substitute any white fish for the halibut, like white sea bass or wahoo.
GRILLED SNAPPER WITH KIWI SALSA
S
ometimes kiwis are overlooked in the markets, perhaps because people aren't sure how to use them or serve them. Try this recipe and wow everyone. Kiwis are so good to eat, and this is a great way to serve them. I like the addition of the jalapeño, which gives the fish a zing.
Kiwi Salsa:
4 ripe kiwifruit, peeled
cup chopped red onion
½ jalapeño, diced
cup mandarin oranges
1 tablespoon honey
1 teaspoon lime juice
Pinch of salt and white pepper
4 (6-ounce) snapper fillets
Olive oil
In a small bowl combine the kiwi, onion, jalapeño, mandarin oranges, honey, lime juice, salt, and white pepper.
Preheat the grill to hot. Brush both sides of the snapper with the olive oil and grill until each side is brown and the center is white but cooked through, about 4 to 6 minutes per side. Turn carefully; do not overcook. To serve, spoon the sauce over the grilled snapper.
MAKES 4 SERVINGS
Note: You can substitute any white fish for the snapper, like halibut or white sea bass.
GRILLED WHITE SEA BASS WITH
MEDITERRANEAN TOMATO
CHUTNEY
M
ost of the ingredients for chutney are found in every home and can be assembled quickly. It is a summertime dish with tomatoes and basil and takes on a Mediterranean feel when balsamic vinegar is added. We spoon it over bass and trout, but if those types of fish are hard to find, try it on whatever is fresh in your area.
Mediterranean tomato chutney:
4 Roma tomatoes, chopped
cup chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
¼ teaspoon salt
Pinch of white pepper
4 (6-ounce) white sea bass fillets
Olive oil
For the chutney, combine the tomatoes, onion, basil, garlic, lemon juice, vinegar, salt, and white pepper in a bowl.
Preheat the grill to hot. Brush both sides of the sea bass with the olive oil and grill until each side is brown and the center is white but cooked through, about 4 to 6 minutes per side. Turn carefully; do not overcook. To serve, spoon the sauce over the grilled sea bass.
MAKES 4 SERVINGS
Note:
You can substitute any white fish for the white sea bass, like trout or snapper.
RED PEPPER AIOLI SALMON
C
ustomers like red pepper aioli on top of their salmon because the flavors complement each other so well. Many times for breakfast we will have specials with salmon and eggs with hollandaise. Here we take it a step further and combine roasted red pepper and more lemon juice to make it dinner.
Red Pepper Aioli:
½ roasted red bell pepper
plus ½ cups Hollandaise Sauce (page 124)
