Chef Chuck's Swordfish Sandwich

Panino al Pesce Spada


An elegant meaty swordfish steak sandwich served on a bed of mixed greens, topped with garden fresh tomatoes, capers, balsamic vinegar and olive oil. A healthy and satisfying fish grilled on my favorite ciabiatta roll.  Look for this recipe and others in the new edition of Lodge's Cookbook coming soon.

Swordfish Sandwich
2 fresh swordfish steaks
extra virgin olive oil
salt and pepper
mixed greens
tomatoes
capers
balsamic vinegar
2 baguettes


Wash and pat dry steaks, coat both sides with olive oil, salt and pepper. Heat grill and cook swordfish 3-4 minutes on each side. Assemble sandwich with greens, fish, tomatoes, capers, balsamic vinegar and olive oil.
Ricette by Chef Chuck's Cucina

Chef Chuck's Ceviche Appetizers

Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.


Cod Ceviche
1/2 pound cod
juice of 3 or 4
lemons, 3/4 cup
2 limes
3 scallions, chopped
3 garlic cloves, crushed
1 teaspoon salt
fresh ground pepper
2 tablespoons capers
1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped



Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.

Chef Chuck's Fried Cod Fish Balls

Polpette di Pesce e Patate


Fried cod fish balls are a different kind of appetizer. Bite into these fish balls to find a mixture of cod, potatoes, garlic and parsley. Fried in olive oil gives these fish balls a delightful golden brown outer shell. If you can't find cod any meaty white fish would work. Serve with lemon wedges or even a marinara sauce.

Fried Cod Fish Balls


1 pound cod fish
3 potatoes
2 tablespoons flour
1 egg
3 garlic cloves, minced
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup Italian breadcrumbs
1 lemon
olive oil for frying


Peel and cut potatoes into large chunks, boil in salted water till fork tender, mash with a fork. Steam cod for 5 minutes, flake with a fork. Saute garlic with a little bit of olive oil for a minute. In a bowl combine potatoes, fish, garlic, flour, egg, parsley, salt and pepper. Cover and refrigerate for 30 minutes. Form small balls, and roll in breadcrumbs. Heat olive oil in a small frying pan, brown 3 or 4 at a time, drain on paper towels and salt them. Drizzle with olive oil and serve with lemon wedges. Makes about 18.

Chef Chuck's Salted Cod with Tomatoes

Baccala alla Pizzaiola


Salted cod becomes so flavorful when marinated in this homemade tomato sauce. Planning ahead is a must, for this cod needs to soak in water to rehydrate for three days. The cod was tender and tasted so good especially with the mashed potatoes, and all that gravy. A comfort dish to enjoy anytime of the year.




Salted Cod with Tomatoes


1 pound dry salted cod
3 tablespoons olive oil
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 large can tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil
salt and pepper

You must soak the cod in cold water for three days, changing the water 3 times a day. I keep it covered with plastic wrap. Pat dry and cut into large pieces, remove skin and any bones.
In a large frying pan heat olive oil and saute onions, carrots and celery for 5 minutes, add garlic for another minute. Add tomato sauce, oregano, basil, salt and pepper, simmer 20 minutes. Add chunks of cod, cover and simmer an additional 40 minutes. Serves 4
Ricette by Chef Chuck's Cucina

Chef Chuck's Baked Cod with Creamed Pea Sauce

Merluzzo al Forno in Salsa Verde


A fresh and simple way to make cod fish taste delicious. Baked with grated potatoes, panko, olive oil, salt and pepper served on a bed of creamy pea sauce. A light and healthy dish, with a beautiful presentation.


Baked Cod with Creamed Pea Sauce


2 pieces cod
1 potato
panko breadcrumbs
olive oil
salt and pepper
Sauce
3/4 cup peas
4 tablespoons water
2 tablespoons olive oil
2 tablespoons heavy cream
salt and pepper


Wash and pat dry cod, arrange in a baking dish, lined with aluminum foil. Peel and grate a potato, spread on top along with a sprinkle of panko breadcrumbs, salt, pepper and a drizzle of olive oil. Bake at 375 degrees for 10 minutes, broil for 3-4 minutes to brown the top.
Sauce
In a small pot heat water and peas add olive oil, cream, salt and pepper. In a blender or a hand blender puree the peas to a creamy consistency. If needed add more water. Pour a small amount of creamed pea sauce on plate, place fish on top. Serves 2

Chef Chuck's Cod Fish Soup

Zuppa di Pesce di Merluzzo

Cod Fish Soup

A wonderful combination of Pacific cod fish, green olives, capers, potatoes and San Marzano tomatoes makes this a tasty soup. Every bite has a delicious flavor of the Pacific waters. You could substitute a variety of white fish in place of the cod.

Cod Fish Soup

1 pound cod fish

3 tablespoons olive oil

1 white onion, sliced

3 potatoes, cubed

1/2 cup green olives

1/4 cup capers

1 cup vegetable broth

1 large can whole tomatoes,

crushed

1 cup water

1 tablespoon dried oregano

salt and pepper

flour

Wash and lightly pat dry fish, cut into 4 inch chunks. Season the flour with salt and pepper, dredge fish set aside. In a large pot heat olive oil add onions and saute for 1 minute add fish

cook 1 minute on each side. Stir in potatoes, olives, capers moisten with the broth, then add tomatoes. Season with oregano salt and pepper. Bring to a boil then simmer for 45 minutes with lid on.

Chef Chuck's Baked Orange Cod and Capers

Merluzzo Arancione al Forno


A perfect spring time cod recipe with oranges, capers and shallots. While baking this dish the aromas were delightful. The cod was moist and the orange flavors plus fresh herbs really came through. Any white fillet will work with this recipe.


Baked Orange Cod and Capers1 pound cod fillets, 1 inch thick
3 tablespoons olive oil
4 shallots, diced
juice of 1 orange
zest of 1 orange
1 tablespoon capers, drained
1/2 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and pepper to taste


Preheat oven to 375 degrees. Wash and salt and pepper both sides of fish, set aside. In an oven proof frying pan heat olive oil and saute shallots for 2 minutes, stirring occasionally. Add fresh orange juice, capers then fish. Sprinkle herbs, orange zest, and drizzle olive oil over fish, cover, and bake for 12-15 minutes. If you don't have an oven proof pan a baking dish will work.

Chef Chuck's Baked Tilapia

Filetto di Pesce

Tilapia, first steamed in garlic butter and fresh squeezed lemon juice then baked with seasoned breadcrumbs, it's fish Friday. A moist and lemon flavored tilapia, served with a delicate salad. This is a treasured family recipe from Mom's kitchen to yours.


Tilapia
1 pound Tilapia or Cod fish
1/4 cup fresh lemon juice
2 tablespoons butter
3 garlic cloves, minced
Italian breadcrumbs
salt and pepper to taste


Preheat oven to 425 degrees.
Wash and pat dry fish, salt and pepper both sides. Heat butter, saute garlic 30 seconds,add fish, lemon juice, salt and pepper. With lid on, reduce heat to a simmer, and steam for 5 minutes. Sprinkle breadcrumbs on top of fish and broil in oven till golden brown, about 1 minute.