Pescado a la Yucateca

This is the dish I cooked for Christmas at grandma’s every year.  The recipe calls for white fish fillet but I always use whole tuna which turns out quiet good. If using tuna, perfect timing is required or the fish will dry out.

Pescado a la Yucateca

6 to 8 servings

3 tbsp olive oil
1/2 cup coarsely chopped onion
1/2 cup green olives, chopped
1/2 cup diced red bell peppers or pimiento
1/4 cup capers
1/4 cup snipped cilantro
1/2 cup orange juice
1/4 cup lemon juice
1 tsp salt
freshly ground black pepper
4 to 5 lbs red snapper or other white fish fillet

Preheat oven to 400 degress F.

Grease large baking dish. Saute onions in oil in medium skillet over low heat, about 5 minutes. Add olives, peppers, capers and cilantro and cook 3 minutes longer. Stir in juices, season with salt and pepper.

Place fish in prepared dish. Pour sauce over and bake uncovered for about 30 minutes, basting frequently.

Fish with Harissa

Who would have guessed that I would find some of the hardest to find spices in the middle of wine country? I unexpectedly found some of the spices I have in recipes from Morocco, India and China that would have had to be especially ordered from the country itself. A trip to the Oxbow Market in Napa Valley was a worthy one just for having discovered the spice man. He has every conceivable spice a worldly cook could possible ask for. I found and purchased the Moroccan Aleppo pepper, Chinese Szechuan pepper, hibiscus powder, an authentic garam masala, Harissa mix, a very fragrant smoked Hickory sea salt and, on the house, a bag of Zhug, which the spice man mixes with olive oil and uses as a dip for bread. I can’t wait to go back and try another bunch of exotic spices.

The great thing about Whole Spice is that the owner himself, Shuli Madmone, attends to the customers. He is quite knowledgeable and even gives suggestions on how to use the myriad spices available in his shop. And he should know, he’s been in the business since he was six years old. This recipe was Shuli’s suggestion and now a part of my personal files.

Orange Roughy with Harissa Sauce

Twice now I’ve made orange roughy fillets cooked with the Harissa mix and it is the simplest and fastest dish I’ve ever made, and it is absolutely delicious. Simply sizzle an orange roughy fillet, seasoned with salt, in hot olive oil (medium heat). This takes about a minute or two each side, you don’t want to brown the fish because it will overcook. Place fish on serving plate, add about half a teaspoon of the Harissa mix to the olive oil and stir for a few seconds and pour over the fish. The spices will burn easily and turn black, you want the spices to remain red so a second or two is all you need. Drizzle fish with a little more olive oil.

White Chocolate & Strawberry Tart

I first time I tried the unusual combination of strawberries and white chocolate was in a crepe bar at a hotel buffet. Freshly made crepes were filled with sliced fresh strawberries, white chocolate fondue and drizzled with strawberry jam. I came back for thirds.

White Chocolate Tart with Strawberry Jam
This tart is best the next day. Keep in the refrigerator overnight before serving.

For the shortcrust pastry:
1 cup flour
1 stick (1/2 cup) butter
1/4 cup confectioner’s sugar
1 egg yolk
1 teaspoon or more ice cold water

For the filling:
300 g plain (but good quality) white chocolate
3 tbsp of caster sugar
250 g mascarpone
480 – 500 g cottage cheese
approx. 4-5 tbsp of strawberry jam
approx. 750 g ripe strawberries, cut into segments (optional)

In a bain marie gently melt the white chocolate, the mascarpone and the sugar, stirring to prevent any sticking to the bottom of the pan. As soon as the mixture is smooth remove from the heat and pour into a bowl. Add the cottage cheese and puree in a blender until smooth. Pour filling into a bowl and refrigerate for at least one hour to chill and thicken slightly. Spread the pastry case with jam and cover with the white chocolate filling. If using strawberries, arrange the strawberry segments on top and sprinkle with icing sugar. Chill the cake for a day/overnight.

For the shortcrust pastry put all ingredients into the food processor and pulse for some seconds until a dough ball has formed, take it out, dust with flour, cover with cling foil and leave to rest in the fridge for half an hour.

Using your fingers, press the dough into a tart pan with a removable bottom, spreading it evenly at the bottom and sides of the pan. Bake in a preheated 350 F oven for 45 minutes or until golden brown.