It is spring after all… and with this recipe you will feel the heat even if you live in chilly NYC like we do. The mix of olives, lemon zest and fresh thyme create an explosion of flavors. But the real show stopper ingredient in this dish is Raskin’s Roasted Garlic salt. We used it as a finishing salt, sprinkled after our dish is cooked; it raises the flavor and adds the right crackle to our fish.

Striped bass is a versatile fish that accept most cooking methods, and therefore works really nicely with this recipe.

Striped bass can be purchased at Raskin’s,  wild caught when available or farmed raised. The farmed raised fish is more mild in taste and that’s the one we used.

Prep time: 10 min

Cook time: 20 min

Feeds 4-6 ppl

INGREDIENTS:

2 lbs., striped bass fillets

¾ cup dry white wine

¾ cup mixed olives

zest from 1 lemon,

1 tbsp. olive oil

¼ tsps. Black pepper

1 tsp.  Raskin’s roasted garlic salt

Fresh thyme

DIRECTIONS:

Heat oven to 400° F.

Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/4 teaspoon black pepper. Add a few sprigs of fresh thyme.

Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven. Divide the fish among individual plates and spoon the olives and wine sauce over the top and sprinkle with Raskin’s garlic salt to finish. Add fresh thyme sprigs  to garnish.

 

 

Can you imagine preparing your fish in less than 4 min and forget about it… 2 days later … tada …. Show stopping fish dish to entertain a crowd? No concern about the fish being too dry or cooking time etc…  Gravlax simplified with Raskin’s gravlax kit.

Gravlax is cured, unlike lox it is not smoked so no fancy equipment needed. The ingredients used in the Raskin’s gravlax kit cure the fish; you only have to turn your fillet over for the next few days to get the whole fish covered with the curing ingredients and voila. The magic happens on its own.

And a no fuss dish is definitely on top of our list these days….

Make sure to specify to your Raskin’s fish specialist that you will be using the salmon for a curing technique as the grade of the fish plays an important role in the success of this recipe.

Gravlax can also be served as an appetizer thinly sliced on bread or crackers.

We keep our fish skin on as it makes it slicing easier.

 

Prep time: 8 min

Curing time: 2 days or more

Yields: 6-8 ppl

INGREDIENTS

3-4 Lbs. sushi grade salmon side

1 Raskin’s gravlax kit

2 Tbsp. vodka

Fresh dill to garnish (optional)

DIRECTIONS:

Add 2 tbsp. vodka to gravlax kit

Rub mixture on the fish

Cover with plastic wrap and chill 2 to 3 days to cure, turning salmon over twice a day

Slice gravlax thinly on diagonal

Garnish with fresh dill (optional)

 

 

 

Holiday was fun, the calorie intake reached an all-time high and so we are going on a detox diet. The following recipe is low in calories and high in flavor!

We had our Raskin’s fish specialist butterfly a rainbow  trout that we stuffed with a tasty veggie mix. The butterflying technique leaves you with the whole fish sans bones (great for stuffing). Rainbow trout is mild in flavor and will adapt to any other ingredients you cook it with.

We added  pastrami lox pieces in our stuffing. That unexpected item adds a delicious taste to the dish.

To keep it low in calorie we used cauliflower rice as part of the stuffing. It is available in the refrigerated produce section at most supermarkets or very easily made in your own kitchen.

(Pulse a cauliflower head till it reaches a rice like consistency pulsing it for 15 seconds in batches)

 

Pastrami stuffed rainbow trout:

Prep time: 15 min

Cook time: 40 min

Yields: 6 ppl

INGREDIENTS:

2 medium rainbow trouts butterflied

1 red pepper finely diced

1 small green zucchini finely diced

1 ½ cups cauliflower rice

3 slices Raskin’s

pastrami lox sliced in small pieces.

3 Tbspn oil

Salt and pepper to taste

 

Mix the pepper, zucchini, cauliflower rice, pastrami lox in a bowl

Add salt and pepper to taste.

Salt and pepper the inside and the outside of your fish, add the stuffing on one side of your fish. Fold fish over to close. Drizzle oil over the fish and bake in preheated oven at 400 for about 30 / 40 min ill the skin turns crispy.

Tastes great warm or at room temperature.

 

 

 

A burger is a ground protein patty with a choice of topping and condiment in a bun – Doesn’t necessarily have to be a beef patty, right?  For a heart healthy variation, we substituted beef with fish and used minced ahi tuna in the following recipe. Ahi tuna has a mild taste and meaty/firm texture that make it very easy to work with.

Raskin’s sell flash frozen minced Ahi tuna in their frozen section that worked amazing with our recipe – or you can request your fishmonger to ground fresh tuna.

For an authentic barbeque flavor, we added Raskin’s  Hickory smoked Panko crumbs in the mix. The results were smoking 🙂

Prep time: 10 min

Cook time: 6 min

Yields 6 medium patties (or 9 small patties)

INGREDIENTS:

for the Patty:

1 lb. minced/ground ahi tuna

3 scallions chopped

2 eggs

1 tbsp. soy sauce

½ cup Raskin’s Hickory Smoked panko crumbs

Salt and pepper to taste

3Tbsp oil for searing

DIRECTIONS:

Combine ground/minced tuna with chopped scallions, eggs, soy sauce, Raskin’s Hickory smoked panko salt and pepper in a bowl.

Using lightly moistened hands, shape the tuna mixture into 6 patties.

Pan sear in a hot pan for 2/3 min per sides. You don’t want  to overcook it.

Assemble in your bun with veggies and condiments of your choice (sliced tomatoes, sliced onions, roasted red peppers, dill pickles, ketchup, tartar sauce, spicy mayo etc…) and if you are feeling adventurous, throw an egg on it 🙂