Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 20

Roasted Red Snapper with Patagonian Pebre Sauce

Posted on by The Olive Oil Hunter

Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season.

Ingredients

  • 4 red snapper, each about 1 pound, scaled, cleaned, and gutted
  • Extra virgin olive oil
  • Juice of a lime
  • Coarse salt (kosher or sea)

For the pebre:

  • 4 plum tomatoes, peeled, seeded, and finely diced
  • 1 small yellow onion, peeled and finely diced
  • 1/4 cup finely chopped cilantro or flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons merkén or 1 1/2 teaspoons pimentón (Spanish smoked paprika)
  • Coarse salt (kosher or sea), to taste

Directions

Step 1

Rinse the fish inside and out under cold running water and pat dry. Rub them (inside and out) with a mixture of 3 tablespoons olive oil, the lime juice, and salt.

Step 2

Heat the oven to 400°F. Oil a baking dish or rimmed baking sheet large enough to hold the fish in a single layer. Drizzle the top of the fish with olive oil. Bake until the fish is cooked through and flakes easily, about 25 minutes.

Step 3

While the fish roasts, make the sauce: Combine all the sauce ingredients in a bowl. Taste, adding salt if needed. If tightly covered, the pebre will keep for a day or two in the refrigerator, but it is best when freshly made.

Step 4

Transfer the fish to a platter or plates and serve with the pebre.

Serves 4

Walnut-Crusted Fish

Posted on by The Olive Oil Hunter

This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish.

Ingredients

  • 1 cup shelled walnut halves or pieces
  • 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon fresh, chopped flat-leaf parsley 
  • 1 clove garlic, minced
  • 1-1/2 pounds thick white fish fillet, like cod, halibut, or bass, wild caught if available
  • Optional garnishes: lemon slices, fresh dill

Directions

Step 1

Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because you don’t want the contents to turn to nut butter. Add 2 tablespoons of olive oil, the mustard, parsley, and minced garlic, and pulse just until blended.

Step 2

Heat a 10″ cast iron skillet until hot. While you’re waiting for it to heat up, pat both sides of the fish dry with paper towels and then press the walnut mixture evenly across the top surfaces. 

Step 3

When the skillet is hot, add 2 tablespoons of olive oil. As soon as it shimmers, use a long spatula to transfer the fish to the skillet. Cook for about 5 minutes, until the bottom browns.

Step 4

Transfer the skillet to the top third of your oven and cook for 8-12 minutes, until the fish feels firm (you can test on the side); this will depend on the thickness of your fish. 

Step 5

Turn your oven to broil to quickly toast the crust. Don’t walk away—this should only take 2 or 3 minutes. 

Step 6

Turn off the oven and, using high-heat-resistant oven mitts, carefully transfer the skillet to a heat-resistant pad on your counter. Drizzle the fish with more olive oil and garnish as desired.

Yields 4 servings

Chilean Ceviche

Posted on by The Olive Oil Hunter

Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.

Ingredients

  • 1 pound sushi-grade boneless, skinless white fish, such as red snapper, halibut, or grouper
  • 1 small red onion, peeled and thinly sliced lengthwise
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeño, stemmed, seeded, and finely diced
  • 1 1/2 teaspoons coarse salt (kosher or sea) or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon merkén (optional)
  • Juice of 4 limes or lemons
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons extra virgin olive oil
  • Toast points, lettuce cups, or tortilla chips, for serving

Directions

Step 1

Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch cubes.

Step 2

In a nonreactive bowl, combine the fish, onion, bell pepper, jalapeño, salt, pepper, and merkén, if using. Gently stir in the lime or lemon juice as well as the olive oil.

Step 3

Cover and refrigerate for 1 hour. Stir in the cilantro just before serving.

Serves 4

Chicken with Cashew-Cilantro Sauce

Posted on by The Olive Oil Hunter

This recipe brings together many strong flavors that meld beautifully—the sweetness of the cashews, the citrusy zest of the lime, the spiciness of the pepper and the garlic. You can make the sauce and marinate the chicken a day ahead; cover both and refrigerate until needed (allow the sauce to come to room temperature before serving). Although you can grill the chicken, it bakes up quickly in the oven. If you can’t find the sweet soy sauce known as kecap manis at your local supermarket or Asian market, substitute 2 tablespoons regular soy sauce and 1 tablespoon sugar. 

Ingredients

  • 2 cups raw or low-sodium roasted cashews
  • 1 cup cilantro with stems, loosely packed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 8 garlic cloves, peeled
  • 3 tablespoons sweet soy (kecap manis)
  • 1 fresh jalapeño pepper, stemmed (remove the seeds for a milder taste)
  • Zest of a large lime 
  • 2 tablespoons fresh lime juice 
  • 4 pounds boneless, skinless chicken thighs 

Directions

Step 1

If using raw cashews, toast them in the oven at 350°F for 10 minutes to bring out their flavor. Place all the ingredients except the chicken in your food processor and pulse until you get a thick and chunky sauce. Transfer all but ¾ cup to a serving bowl and reserve. Place the chicken in a large bowl and add the ¾ cup of the sauce. Use your hands to coat the chicken thoroughly. 

Step 2

Preheat your oven to 385°F. Transfer the chicken to two rimmed sheet pans that have been lined with parchment paper. Bake for 35 minutes, rotating the pans halfway through. Turn on the broiler and place each pan under it, one at a time, for 3 minutes for a nice crisp.

Step 3

To serve, top each thigh with a dollop of the reserved cashew-cilantro sauce and pass the rest on the side.

Yields 6-8 servings