Oswald Rivera

Author | Warrior | Teacher

Category: fish (page 1 of 5)

STEAMED FISH FILLETS – NUYORICAN STYLE

The only steamed fish I’m familiar with are steamed sea-bass, very popular in Cantonese cuisine; and ginger steamed fish. Both are Asian dishes, where steamed fish, usually whole (with the head intact) is a very common method of preparing seafood. Then I started thinking, why not a steamed fish dish replete with spices and herbs common to Puerto Rican cooking?… Read more...

PEPPER ENCRUSTED SALMON WITH CREAMY PICCATA SAUCE

Time for salmon fillets. Haven’t had them in a while, and it’s like an itch that won’t go away. In our family, we love salmon. And normally, we like it simple, a piece of fish with a drizzle of butter and olive oil.… Read more...

MARINATED FISH FILLETS

If you’ve followed my blog, you’ll know I’m a fan of serving marinated fish as an entrêe. Just follow the posts: Marinated Fish Salad (08/3815);  Fish Marinated in Garlic Oil (04/24/15); Rum Marinated Salmon (07/03/13). Thus I ‘m always on the lookout for a good recipe.… Read more...

BAKED FISH WITH TOMATOES

This recipe works well with fish fillets or fish steaks. Your choice. Even in these trying times, fish fillets and/or fish steaks are still plentiful; and so are tomatoes. For the fillets it can be any firm fleshed white fish, be it haddock, perch, turbot, cod, grouper, bass, tilapia, even tilefish. … Read more...

SARDINES AND VEGGIES WITH FUSILLI

This dish came about because of a wine that was sent to me by Laithwaite’s, my wine purveyor. It was a 2018 Portinho do Covo, a Portuguese blend with ripe fruit flavors and full-bodied character that make it ideal with roasted red meats, and sardines?… Read more...

A GREEK DINNER: BAKED FISH AND GREEN BEANS AND POTATOES

In these times of sheltering at home and self-imposed isolation, I find it’s a good opportunity to discover and experiment with cuisine other than my native Nuyorican repertoire.  Following that vein, one of my favorites is Greek cooking.  The Greeks have been cooking since 1000 B.C.E. … Read more...

POACHED FISH – NUYORICAN VERSION

One of the easiest methods of preparing fish is by poaching. This is a technique whereby food is cooked by submerging in a liquid such as milk, stock, water or wine. It is perfect for cooking fish since it is a “moist heat” cooking method.… Read more...

PESCADO EN ESCABECHE – REDUX

On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish).  I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block.… Read more...

ROSEMARY-CITRUS SALMON AND ASPARAGUS

I belong to a wine club, Laithwaite’s Wines. The recipe given came about because of them. In my last order, I received a Pinot Noir (Purple Owl Pinot Noir 2017). This pinot has everything I like about this grape. It has a ripe berry aroma, and a taste of fresh raspberry, with a hint of cinnamon that lingers in a long, silky finish.… Read more...

FISH AND SPINACH ROLLS-UPS

This is a relatively quick seafood dish that will wow your family or guests. Simple: fish fillets rolled up with spinach as a stuffing. The fish can be any firm-fleshed fish fillets, cod, haddock, perch, whiting, or whatever is available in the fish aisle.… Read more...

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