Featured Cookbook

ORDER/INFO

1. Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes

2. Ceviche of Monkfish with Avocado

3. Stir-Fried Salt-and-Pepper Squid with Red Chile and Green Onion

Book Description

RICK STEIN’S SEAFOOD is a color step-by-step guide by seafood cooking school proprietor Rick Stein. RICK STEIN’S SEAFOOD is a heavily photographic manual with recipes that shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.

... (more)

Rick Stein's Complete Seafood: A step-by-step reference with over 150 recipes and 550 photographs

Authors: Rick Stein, James Murphy (photographer)

Date: May 2004

ISBN: 1580085687

Publisher: Ten Speed Press

Hardcover

ORDER/INFO

Makes 6 servings

• 1 lb 2 oz (500 g) prepared monkfish fillets, skinned and thin membrane removed

• Juice of 3 limes

• 1 medium-hot red chile pepper, halved and seeded

• 1 small red onion

• 6 vine-ripened tomatoes, skinned

• 3 tablespoons extra virgin olive oil

• 2 tablespoons chopped cilantro

• Salt

• 1 large, ripe but firm avocado

1. Cut the monkfish fillets across into thin slices and put them into a shallow dish. Pour the lime juice over the fish, making sure that all the slices are completely covered in juice. Cover with plastic wrap and refrigerate for 40 minutes, during which time the fish will turn white and opaque.




2. Meanwhile, slice across each chile half so that you get very thin, slightly curled slices. Cut the onion into quarters and then each wedge lengthwise into thin, arc-shaped slices. Cut each tomato into quarters and remove the seeds. Cut each piece of flesh lengthwise into thin, arc-shaped slices.




3. Just before you are ready to serve, lift the monkfish out of the lime juice with a slotted spoon and put it into a large bowl with the chile, onion, tomato, olive oil, most of the cilantro, and a little salt to taste. Toss together lightly.




4. Halve the avocado, remove the pit, and peel. Slice each half lengthwise into thin slices.




5. Arrange three or four slices of avocado on one side of each plate. Pile the ceviche onto the other side and sprinkle with the rest of the cilantro. Serve at once.

More From This Book:

1. Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes

2. Ceviche of Monkfish with Avocado

3. Stir-Fried Salt-and-Pepper Squid with Red Chile and Green Onion

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