Litchifish Recipes

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TUNA TARTARE WITH LYCHEES



Tuna Tartare with Lychees image

Here's a cheffy dish that is really elegant but super easy to make! This is the sort of dish you get at posh restaurants that they charge a fortune for. The ingredients for this cost me around $17 (in Sydney, Australia). This serves 4 to 6 as a shared or individual starter.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Starter

Time 15m

Number Of Ingredients 12

200 g/7oz sashimi grade tuna ((or any other sashimi grade fish) (Note 1))
7 lychees (, fresh (Note 2))
1 1/2 tbsp large red chili ((not a spicy one), very finely diced (Note 3))
1/4 cup red onion (, very finely diced)
1 1/2 tbsp coriander/cilantro leaves (, finely chopped)
3 tbsp extra virgin olive oil (, plus extra)
3 tbsp lime juice (, plus extra)
1/2 small avocado (, diced (~ 1/2 cup))
Salt and pepper
Sliced sourdough baguette (, toasted)
Extra coriander/cilantro leaves
Lime wedges

Steps:

  • Freeze tuna for 20 minutes - just to firm. Slice into 3mm / 1/8" strips, then cut those strips into 3mm / 1/8" cubes. Place in a bowl.
  • Peel the lychees, then finely dice the flesh and add into the bowl (Note 4). Scrape the juices that pool on the cutting board into the bowl too - don't waste a drop!
  • Add the chili, onion and coriander, olive oil and lime juice into the bowl. Season with a generous pinch of salt and a good grind of pepper.
  • Use your fingers to toss together gently. Taste and adjust olive oil, lime and salt to taste.
  • Pile on a platter, top with avocado and garnish with coriander/cilantro leaves. Drizzle with more olive oil. Serve immediately (Note 5), with toasted bread and extra lime wedges.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON



Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

  • Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
  • In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
  • Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
  • Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
  • Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

LUTEFISK



Lutefisk image

This is a Scandinavian dish. Lutefisk is cod that was was traditionally dried for storage through the winter. Then when it was time to use it, it was soaked in a mixture of lye and water which rehydrated and softened it. The texture is like Jell-O® and will fall apart easily so it needs to be handled carefully. It is an odd food for sure, fish-flavored Jell-O®, so don't be too critical. Some people love it, others will hate it. This is just the best way I have found to prepare it.

Provided by S H Muck

Time 25m

Yield 4

Number Of Ingredients 4

1 pound dried lutefisk
1 quart water
1 ½ tablespoons salt
2 tablespoons butter, melted

Steps:

  • Bring water and salt to a rolling boil. Add lutefisk and return to a boil. Remove from the heat, cover, and let sit for 8 minutes. Check with an instant-read thermometer to make sure the internal temperature has reached 140 degrees F (60 degrees C).
  • Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. Cover with melted butter and serve immediately.

Nutrition Facts : Calories 380.1 calories, Cholesterol 187.8 mg, Fat 8.4 g, Protein 71.4 g, SaturatedFat 4.2 g, Sodium 10639.8 mg

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