Crisp Skinned Tilefish Over Provencal Cabbage Recipes

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CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD



Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

4 tablespoons Dijon mustard
Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows
1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices
1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced

Steps:

  • Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
  • Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
  • Preheat the grill or a grill pan for cooking at high heat.
  • Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

CRISP-SKINNED TILEFISH OVER PROVENCAL CABBAGE



Crisp-Skinned Tilefish Over Provencal Cabbage image

Provided by Mark Bittman

Categories     dinner, lunch

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 to 1 1/2 pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.)
1/3 cup extra virgin olive oil
Corn meal or flour for dredging
Salt and freshly ground black pepper
About 1 pound Savoy or other cabbage, shredded
1 cup grape or cherry tomatoes, rinsed
1/2 cup sundried tomatoes, optional
1/2 cup dried porcinis, optional
1/2 to 1 cup good olives
1 tablespoon capers, drained if necessary
1 cup dry white wine or fish stock or water
Parsley or other green herb, as garnish.

Steps:

  • Turn the heat to medium-high under a heavy skillet (you'll note I used a big cast-iron pan, which I like). Add the oil and let it get hot; dredge the fillets on their skin side in the cornmeal or flour, then cook on one side only until nicely crisp. Remove with a slotted spoon.
  • Add the cabbage and cook, stirring occasionally, until it wilts. Add the tomatoes, porcini, olives, and capers; stir, then add the liquid. Cook, stirring occasionally, until the cabbage is tender, the tomatoes falling apart, the sun-dried tomatoes and mushrooms tender -- 10 minutes or so, maybe 15. Add a little more liquid if necessary.
  • Rest the fillets on top of the cooked vegetables, over medium-heat and cook, undisturbed, until they're cooked through, 5 to 10 minutes more -- a thin-bladed knife will pierce their thickest parts immediately. Serve attractively, fish over or surrounded by vegetables. Garnish with parsley or any other green herb that you have on hand, and like.

CRISP ROASTED CABBAGE



Crisp Roasted Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

1 cup duck skin and fat
Kosher salt
1 large head savoy cabbage, cut into 8 wedges
1 to 2 tablespoons balsamic vinegar

Steps:

  • Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
  • Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

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