Category: Fish and Shellfish

Autumn, Fall, Fish and Shellfish, Main Course, Soups and Stews

Clam Chowder

by Lynda Balslev19 Comments on Clam Chowder
Clam Chowder

~ Clam Chowder with Root Vegetables and Thyme ~

I happened to have some left over clams this week. While you scratch your heads and think, who and why would anyone have left over clams, – I’ll just say that they were the delicious vestiges of the next round of the Lambs and Clams Contest, sponsored by the Charleston Food and Wine Festival. For more details on that, you will have to tune in next week for my official post and submission. Until then, let’s talk leftovers. More specifically, let’s talk chowder.

I don’t know about you but when the weather chills down, I can’t think of anything more comforting than a bowl of piping hot, creamy chowder – blame it on my New England roots. So, this week, as the temperatures dropped and we had a deluge of rain, I found myself in the possession of some lovely clams,  and I made this chowder. Use the smallest clams you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams. Typically, onions and potatoes accompany clams in a chowder. In this soup, I’ve also added leeks, celery root and turnips, which add flavor to the creamy broth, while maintaining a nice white color theme.

Clam Chowder
Serves 4 to 6

1 tablespoon extra-virgin olive oil
2 slices bacon, cut in 1/2-inch pieces
1 medium yellow onion, coarsely chopped
1 large leek, white part only, thinly sliced
2 large black radishes or 1 medium white turnip, peeled, cut in 1/2-inch dice
1/2 small celery root, peeled, cut in 1/2-inch dice
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup chicken stock
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Heat oil in a large pot over medium heat. Add bacon and fry until fat is nearly rendered (it will continue to render as the vegetables cook). Add onion and leek and sauté until softened, about 2 minutes. Add turnip, celery root and potatoes. Sauté until vegetables soften, about 5 minutes.  Add milk, cream, stock, bay leaf and thyme. Bring to a boil then simmer until the vegetables are tender, 10 to 15 minutes. Add the clams. Reduce heat to medium-low, cover and cook until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme sprigs.

Appetizers, Fish and Shellfish, Main Course

Fish Cakes

by Lynda Balslev15 Comments on Fish Cakes
Fish Cakes

Calling these “fish cakes” really doesn’t do them justice. The “fish” part is right, but “cake” infers flour, fat and eggs with a bread-like crumb. These crispy succulent fish patties have none of that. They are packed with 3 types of fish, fresh herbs and chiles, and just a little filler to hold them together. I’ve combined sweet baby shrimp, salmon and Alaskan smoked halibut in this recipe, but feel free to adjust the quantities of each, so long as you have about 1 1/2 to 1 3/4 pounds in total. I do recommend including smoked fish – it’s flavor adds a certain heartiness and saltiness to these, er, cakes, evoking the seaside on a grey and misty autumn day.

Fish Cakes

Finely chop the fish instead of processing in a food processor. This will ensure a chunky – not pasty – consistency. Makes about 16 (2-inch) cakes.

1 3/4 cups Panko breadcrumbs, divided
1 salmon fillet, about 6 ounces, skin and pin-bones removed, finely chopped
3/4 pound cooked baby shrimp, finely chopped
1/2 pound smoked fish (halibut or salmon), finely chopped
1 red jalapeno chile peppers, stemmed and seeded, finely minced
1/4 cup grated yellow onion, with juices
2 tablespoons fresh lemon juice
2 tablespoons whole milk Greek yogurt or sour cream
1/4 cup finely chopped fresh Italian parsley and/or cilantro leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sauce:
1 cup whole milk Greek yogurt
1 tablespoon Sriracha, or to taste
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Extra-virgin olive oil

Place 1 1/2 cups breadcrumbs in a shallow bowl. Set aside. Place remaining 1/4 cup breadcrumbs and all of the remaining ingredients in a large bowl. Gently mix to thoroughly combine, without overmixing. With a light hand, carefully form 2-inch patties. Roll in the reserved breadcrumbs to coat and arrange in one layer on a tray or platter. Cover loosely with plastic wrap and refrigerate at least 1 hour and up to 3 hours.
Prepare the sauce: Whisk all of the ingredients together in a small bowl. Keep refrigerated until use.
Fry the fish cakes: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add fish cakes in batches without overcrowding. Fry until brown and crispy on both sides, turning once. Transfer to a plate lined with a paper towel. Keep warm. Serve  with Yogurt Sriracha Sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Fennel Salmon Chowder
Cioppino with a Twist
Smoked Mackerel Pate with Horseradish and Dill

Appetizers, Cooking for Your Health, entertaining, Fish and Shellfish, gluten-free, Parties, Vegetables and Salads, Vegetarian

Cooking for your Health: Healthy Entertaining with Fresh Spring Rolls

by Lynda Balslev14 Comments on Cooking for your Health: Healthy Entertaining with Fresh Spring Rolls
Cooking for your Health: Healthy Entertaining with Fresh Spring Rolls

In this month’s installment of Cooking for your Health, we’re talking parties. More specifically, we’re talking healthy party food. I can’t think of a better way to have a good time than to have a group of friends over and to feed them. Sometimes this means a sit-down dinner with many courses, other times it’s a bunch of appetizers to call a meal. Either way, finger food is always involved and ideally it will be light, flavorful and nutritious, while being festive enough to be invited to a party. One of my favorite hors d’oeurvres is fresh spring rolls, which you might call a salad roll. They are bright, colorful, bursting with fresh veggies and herbs, and served with a spicy peanut dipping sauce with a kick of heat. They are a perfect way to begin a meal: Not only are they delicious, they are healthy, low in calories and won’t leave you with a stuffed feeling – even if you find yourself standing over the tray gobbling them up because they are so darn good.

Fresh Spring Rolls

For a vegetarian option, omit the shrimp. Feel free to mix and match your vegetables to taste and heat preference. Choose between sweet peppers, spicy chiles, jicama, daikon, cucumber, chinese cabbage, carrots, green onions. Remember that the key to a good roll is to have a balance of sweet, savory, heat and salt in the ingredients and to combine a variety of textures for a satisfying bite.  Be sure to prepare all the ingredients in advance, so that when you are ready to assemble the rolls, everything is in place.

Makes 8 rolls.

For the spring rolls:
8 (eight-inch/22 cm.) spring roll wrappers (galettes de riz)
8 large green lettuce leaves, any tough ribs removed, torn in half
4 scallions or spring onions, ends trimmed, halved, cut length-wise in julienne strips
2 large carrots, peeled, cut in matchsticks
1 large red bell pepper or 4 red jalapeno chile peppers, stemmed, seeded, cut in matchsticks
1 english cucumber, seeded, cut in matchsticks
1 large bunch coriander leaves and tender stems
1 large bunch mint leaves
16 medium cooked shrimp, peeled, halved lengthwise (optional)

For the Peanut Lime Sauce:
2 garlic cloves, minced
1/4 cup fresh lime juice
2 tablespoons soy sauce or tamari
1 tablespoon water
1 tablespoon creamy peanut butter
1 tablespoon brown sugar
1 tablespoon Sriracha or hot sauce
1 tablespoon finely chopped fresh cilantro

Make Spring Rolls:
Pour warm water into a wide bowl. Immerse one rice paper round in water to just soften, about 5 seconds.  Remove and spread on a plastic cutting board.  Let stand for 30 seconds to absorb water. Arrange 2 lettuce leaf halves over the bottom half of the rice paper round.  Top lettuce with a line of green onion, carrot, pepper, cucumber, coriander and mint. Fold bottom of rice paper over filling and tuck around the filling to compact it. Arrange 4 shrimp halves horizontally over the crease and continue rolling. Transfer roll, seam-side down to a plate and cover with damp towel.  Repeat with remaining rolls.  (Adjust ingredient amounts to taste and to ensure the roll is plump and full).
Spring rolls may be made up to 4 hours in advance.  Cover with damp paper towels and plastic wrap and refrigerate. To serve, cut cross-wise in quarters, with one shrimp per segment, or in half.  Serve with Peanut Lime Sauce for dipping.

Make Peanut Lime Sauce:

Whisk  all ingredients except the cilantro together in a small bowl. Taste for seasoning. (Add 1 more tablespoon water if desired). Refrigerate covered until use. Before serving add cilantro.

If you like this, you might enjoy more Cooking for your Health recipes:
Homemade Granola Bars
Salmon Wrapped in Kale with Harissa
Greek Couscous Salad

Condiment, Fish and Shellfish, gluten-free, Main Course, Vegetables and Salads

Baked Shrimp and Kale with Chermoula

by Lynda Balslev13 Comments on Baked Shrimp and Kale with Chermoula

~ Shrimp, Kale, Chermoula, Oven ~

It’s not fair to say that this recipe is all about the chermoula sauce. After all, shrimp and kale are no slouches when it comes to ingredients. It’s just that the chermoula does something wicked to this dish. Let me first tell you what chermoula is: a North African paste including cilantro, parsley, lemon, paprika, cumin and garlic. Typically chermoula is used as a marinade for fish, but I’ve used it with beef, chicken, thick slices of eggplant and cauliflower steaks; it always tastes good. So good, you might be tempted to eat it with a spoon or swipe a hunk of bread through it and call it a snack. In the case of this recipe, I dropped chermoula-coated shrimp over a bed of kale and popped the whole lot in the oven. It was almost too easy considering how good it turned out.

Baked Shrimp and Kale with Chermoula

For a smokier version, substitute the paprika with smoked paprika. Serves 4.

Chermoula:
1/2 cup fresh cilantro sprigs, chopped
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper

1 pound large shrimp, deveined, shells removed
1 bunch lacinato kale, tough ribs removed
Extra-virgin olive oil for drizzling

Heat oven to 375 F.  Combine the chermoula ingredients together in a large bowl. Mix well. Add shrimp and toss to coat. Tear the kale leaves into large pieces. Lightly oil a 9-by-13-inch rectangular baking dish. Arrange the kale in one layer in the baking dish. Lightly drizzle with olive oil. Dump the shrimp into the baking dish and arrange in one layer over the kale. Spoon any remaining chermoula over the kale and shrimp. Bake until the shrimp are bright in color and just cooked through, 20-25 minutes. Serve with crusty bread.

If you like this, you might enjoy these TasteFood recipes:
Grilled Sriracha Chicken Skewers
Moroccan Lamb Stew
Coconut Shrimp Curry

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, Summer, Vegetables and Salads

Farmer’s Market Provençal Salmon Couscous

by Lynda Balslev11 Comments on Farmer’s Market Provençal Salmon Couscous
Farmer’s Market Provençal Salmon Couscous

~ Salmon, Cherry Tomatoes, Eggplant, Peppers, Leek, Couscous ~

It’s Provençal vegetable season. Peppers, eggplants, squash and tomatoes are impossible to miss (and resist) at the farmer’s market. Tables stacked with teetering piles of gypsy, poblano, Hungarian and myriad chile peppers vie for attention, showing off their glorious colors and funky, gnarly shapes. I pass a table of eggplant where shiny black beauties, the sturdy workhorse of the eggplant family, sit proudly with their brethren: skinny, lilac Chinese no thicker than a fat finger, purple and white zebra-striped Sicilian, baby ball-shaped Thai.  It’s impossible not to pick up too many, simply because they look so pretty. At home, I fill my refrigerator with as much as I can fit and save the prettiest to display in baskets and bowls on our tables.  The challenge is to remember to eat them.

Provençal Salmon Couscous

Any vegetable that you like to roast will work with this recipe, but it’s especially delicious with late summer veggies. Feel free to mix and match to your taste. I roast the vegetables separately from the salmon (except the leek) so that they won’t absorb too much fish flavor while cooking.

Serves 4.

4 thin, small Chinese eggplant, sliced diagonally, 1/2-inch thick (or one medium dark beauty eggplant, cut in 3/4-inch chunks
1 poblano pepper, stemmed and seeded, halved, thinly sliced
1 sweet red bell pepper (or other peppers you might like), stemmed and seeded, halved, thinly sliced
1 cup small cherry tomatoes
2 garlic cloves, minced
Extra-virgin olive oil
Salt
Freshly ground black pepper

1 large leek, white and pale green parts sliced 1/2-inch thick
4 salmon fillets, 6 to 8 ounces each
2 tablespoons, plus 1/4 cup fresh lemon juice
1 tablespoon Sriracha

1 1/2 cups couscous
1 1/4 cups hot water
4 scallions, white parts removed (save for another use), green parts thinly sliced

Prepare:
Heat oven to 375 F (190 C). Toss eggplant, peppers, tomatoes and garlic in a bowl with 2 tablespoons olive oil, 1 teaspoons salt and 1 teaspoon black pepper. Transfer to a baking dish. Bake in oven until vegetables are tender and slightly colored, 45 minutes.

Place leeks in a rectangular baking dish. Nestle the salmon filets between the leeks. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, Sriracha, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a small bowl. Drizzle over fish and leeks. Using your hands, gently turn the fish and leeks to coat. Place in same oven with the vegetables. Bake until salmon is just cooked through and beginning to color on top, about 30 minutes.

While the salmon is baking, prepare the couscous. Place couscous in a large bowl. Pour hot water over. Add 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once or twice. Cover and set aside until liquid is absorbed and couscous is tender, 10 to 15 minutes. Fluff with fork. Stir in scallions.

To serve, spoon the couscous onto a large platter or individual serving plates. Sprinkle the roasted vegetables over the couscous. Place the salmon filets in the center and scatter the leeks around the salmon. Garnish with fresh parsley and serve with lemon wedges.

Appetizers, Crostini, Fish and Shellfish, salad

Warm Smoked Salmon Salad Tartines

by Lynda Balslev14 Comments on Warm Smoked Salmon Salad Tartines
Warm Smoked Salmon Salad Tartines

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

I was gifted some loot this weekend. Loot, for me, often comes in the edible form, and this gift – a 2 pound package of warm smoked Alaskan salmon – didn’t disappoint. It managed to sit in my refrigerator for all of 18 hours before I couldn’t stand it anymore and ripped the plastic wrapping open for a taste. And another. Before things got too out of hand, I decided to whip up a recipe to use the rest of the salmon before I devoured the whole slab of fish. Naturally, I needed to taste the recipe as I tweaked it, so a small, er, nicely sized bowl managed to remain untouched until dinner when we made these as an appetizer.

Smoked Salmon Salad Tartines

Depending on your mood (or where you might like to be) these can be called tartines, bruschette or open-face sandwiches. For a lighter version, omit the bread and serve the salmon salad simply on the kale leaves. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here.
Makes 10.

10 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, chopped
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon freshly ground black pepper
10 slices baguette, cut 1/2-inch thick, or 5 slices peasant/levain bread, cut in half
Extra-virgin olive oil
Sea salt
10 Tuscan kale leaves (or baby gem lettuce leaves)
1/2 lemon

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, Sriracha and pepper in a bowl. Mix with a fork to thoroughly combine. Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly. Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place a leaf tip on bread. Brush with olive oil. Spoon salmon salad over the kale. Squeeze with half lemon.

If you like this, you might enjoy these recipes:
Tuna Melt from Bona Fide Farm Food
Roasted Tomato Tartine from the Kitchn
Bruschetta with Chanterelles and Brie from Herbivoracious
Avocado Bruschetta with Balsamic Syrup from TasteFood
Peach and Blue Cheese Bruschetta with Honey and Thyme from TasteFood
Roasted Salmon with Green Olive and Almond Tapenade from TasteFood

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, salad, Vegetables and Salads, Vegetarian

Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

by Lynda Balslev25 Comments on Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad
Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

I think many of you understand what I mean when I say that life right now is a little tilted. There is a new normal to many assumptions and expectations we have taken for granted. Some of this is organic: Life changes. Kids grow, parents age, we shift. Some of this is external, a result of the state of the world as we know it, affecting finances, jobs, homes, security – even the weather. We all have our own mix of ingredients that concoct a recipe, a plan, for life. Yet, the only sure thing is that there is no sure thing. And this is why I like to cook.

A while back, I was asked by a writer, cook and friend, Why do I cook? Since then I’ve given that question much thought and come up with numerous answers. If I had to choose one, this would be it: Not only does cooking nourish on a daily basis, stroking the senses and filling the belly, it’s predictable, methodical and intensely personal. While paradigms may shift, and new normals unfold, there is a consistency to cooking, rooted in history, embracing the present, telling a story and binding a family – colored by a sensuality and creative fingerprint that nudges the soul. I might not have a crystal ball, but I can predict my dinner, and I will make it happen. When I cook, I surrender to its principles, meditate on the process, and revel in its artistic shape. The power to create and provide the sustenance that nourishes and connects the people who touch us is a most simple and powerful gift which we can realize for ourselves and loved ones every single day, no matter the turns that life takes. That is why I cook. Why do you like to cook?

Shrimp, Bulgur and Kale Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Feel free to substitute farro, quinoa, wheat berries or couscous for the bulgur, and toss in your favorite seasonal vegetables. Top it with shrimp, chicken, steak, or, for a vegetarian version, sprinkle with feta cheese. Serves 4.

For the bulgur and kale salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large Tuscan/Lacinato kale leaves, tough stems removed, chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound medium shrimp, shelled and deveined
1/2 teaspoon crushed red chili flakes, or to taste
1/2 teaspoon salt
1/2 lemon

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium high heat. (If using a grill, prepare grill for direct cooking over medium heat.) Cook or grill shrimp, turning once, until their color turns pink and they are just cooked through the center, about 2 minutes per side. Transfer to a bowl. Sprinkle with chili flakes, salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with extra red chili flakes and chopped parsley.

If you like this, you might enjoy these recipes:
Warm Steak and Farro Salad with Golden Beets and Chickpeas from TasteFood
Spiced Bulgur Pilaf with Pine Nuts and Currants from Cookin’ Canuck
Red Quinoa and Kale Slaw from TasteFood
Layered Quinoa Salad with Beet Vinaigrette from Family Fresh Cooking

Appetizers, Fish and Shellfish, Main Course, Soups and Stews

Smoky Salmon and Fennel Chowder

by Lynda Balslev18 Comments on Smoky Salmon and Fennel Chowder

~ Smoky Salmon and Fennel Chowder ~

While most of the country suffers through a heat wave, San Francisco is enjoying a typical Bay area summer, blanketed in misty fog which keeps the temperatures chilly. The skies brighten by mid-day, but the air remains fresh with wind blowing in from the Pacific. I call this chowder weather, and turn to my favorite recipe. I like to make chowder with a variety of thick-fleshed fish, but always include a portion of smoked salmon to add an extra layer of warmth in flavor. In this recipe, smoky rich salmon swims in a creamy broth infused with the delicate whiff of anise from fennel. Its warm, salty, and smoky, transporting me to the seaside. All that’s missing are the cries of seagulls and the distant sound of clanging bouys.

Smoky Salmon and Fennel Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped, about 1 cup
1 medium fennel bulb, fronds removed and reserved, halved lengthwise, thinly sliced
Salt
2 tablespoons all-purpose flour
4 cups water
1/2 pound russet or yukon potatoes, cut in 1/2 inch pieces
1 1/2 pounds salmon filet, cut in 1/2-inch pieces
1/2 pound warm smoked salmon, flaked
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, 2 to 3 minutes. Add flour and cook, stirring, 1 minute. Add water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer until salmon is cooked through and chowder is hot, 8 to 10 minutes.
Taste for salt – depending on how salty the salmon is,  you may need more. Serve hot, garnished with chopped fennel sprigs and extra pepper.

Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

Shrimp, Corn and Black Bean Tostadas

by Lynda Balslev12 Comments on Shrimp, Corn and Black Bean Tostadas
Shrimp, Corn and Black Bean Tostadas

~ Shrimp, Corn and Black Bean Tostadas ~

Little did I know that when we moved to California from Denmark, my children’s favorite fast food would become a burrito.  I’ve never been a huge fan of Mexican cuisine, but now that we live in a state where English sometimes takes a back seat to Spanish, it makes sense to embrace the local flavors. The burrito’s oozing combination of beans, rice, cheese and meat rolled up in a soft tortilla are a little too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsas and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste.  Continue reading Shrimp, Corn and Black Bean Tostadas

Condiment, Fish and Shellfish, gluten-free

Roasted Sea Bass with Olivada and Tomatoes

by Lynda Balslev14 Comments on Roasted Sea Bass with Olivada and Tomatoes
Roasted Sea Bass with Olivada and Tomatoes

When it’s summertime, I usually have a jar of olivada in the refrigerator. It’s a briny mixture of olives, pine nuts and garlic – perfect for the heat when we crave salt. Its flavors are sharpest when the olivada is freshly made, and we enjoy it simply slathered on bread or crostini with a chilled glass of rosé. The longer the olivada sits in the refrigerator, its flavors mellow and soften, losing some of its pungency.  Then I will toss it with pasta or sprinkle it in salads or over pizza. It’s also a handy garnish for meats and fish. I used the last bit of our latest batch of olivada on these sea bass filets. The salty olives and crunchy pine nuts were a perfect accompaniment to the flaky olive oil roasted fish filets and sweet tomatoes.

Roasted Sea Bass with Olivada and Tomatoes 

Halibut or swordfish may be substituted for the sea bass. Serves 4.

4 one-inch thick sea bass filets, about 2 pounds
1 cup grape tomatoes
1/4 cup extra-virgin olive oil
1 cup olivada
Juice of 1 lemon
Freshly ground black pepper
Sea salt
Fresh parsley or pea tendrils as garnish

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.