Capery Fish Salad

Adding to my ever-growing repertoire of fish dishes, I have made what is simply called 'fish salad'.  No canned fish and mayonnaise concoction here, but rather a more fresh and at the same time brine-y salad using fresh fish and fresh greens. This is a vinaigrette based salad that is flavourful, light, and speedy to whip up.

1 (3oz.) fillet of firm white fish

1-2T. white wine vinegar

1-2T. minced shallot

1tsp. extra virgin olive oil

2t. capers

1/4t. dried dill

dash dried tarragon

2c. salad greens

(salt to taste)

-Combine the shallot and vinegar in a small ramekin and let marinate while you prepare the fish.

-Salt the fish on both sides and sear in a hot pan on both sides.  Place in a foil packet and set aside where the fish will continue to cook from the residual heat that it will hold from the pan.

-Drain the vinegar into a bowl, adding the olive oil to this.  Toss the greens in this simple vinaigrette.

-In the same bowl (why wash two bowls?) combine the drained shallots, capers, salt, dried dill and tarragon.  Get the fish out of it's packet and flake it into this bowl and toss to combine.

-Mound the fish onto the greens and serve.

If you are not partial to such a salty vinaigrette, combining 1T. fresh citrus juice (clementine, in my most recent history), 1 minced Serrano pepper, 1t. walnut oil, and salt.  The longer you let the pepper soak in the vinaigrette, the more mild it will become.



Coconut Crab Cakes with Avocado Salad

I can't lie.....there is a mischievous child inside of me that really wants to call these 'Krabby Patties'.  I shall restrain myself, however.  What a delight to make and eat these!

  It is a simple process yielding a light yet filling meal that would be perfect for a lunch at home or a dinner for one.  I love the delicate sweetness of crab in combination with the spice of chilies and putting a bit of avocado in with the salad balanced the spice perfectly acting as a sort of coolant when the burn of the chilies struck.

1 can of lump crab meat, preferably organic, drained

1 serrano chili, minced

1t. rice vinegar

1.5T.AP flour

1.5T. desiccated coconut, (unsweetened)

1T. chopped fresh coriander

(salt to taste)

.............

1t. rice vinegar

1/2 t. lime juice

1t. walnut oil

1t. shallot, chopped

1/2 an avocado, cubed or scooped

2c. greens

(salt to taste)

-Pick through the crab meat to ensure that there are no bits of shell, and combine everything above the dotted line in a bowl; cover and let set in the  icebox for about an hour.

-Meanwhile, combine the vinegar, lime juice, oil, and shallot in a small jar and shake to combine.

-Form the crab mixture into three little cakes, being a bit more rough with them than you would think, and saute for about a minute on each side, or until golden and crisped.  Keep in mind that the crab is already cooked, so in sauteing, you are just searing the outside and ensuring that the interior is warmed through..

-Scoop or dice the avocado, toss with the greens and vinaigrette and serve along side the three little crab cakes.

-These can be kept warm in a moderate oven, in a foil packet for up to 20 minutes if need be.

-Also, these can be frozen and cooked straight from the freezer, but please make sure that the crab was not previously frozen.