Herb Grilled Rockfish with Lemon Garlic Potatoes

Memorial Day is coming, so fire up that grill because this is one heck of a recipe and it’s using one of my favorite sustainable seafoods – rockfish! The resurgence of (West Coast) rockfish is the ultimate success story when it comes to sustainable seafood. You can read all about how local government and conservation groups brought this fishery back to life so we can now enjoy this delicious fish! Use Seafood Watch  (download the app on your smartphone) to locate the best choice for rockfish at your local grocery store / fish market and grill away! (P.S. You can watch me cook this on TV in a spot I did with Seattle Refined to educate people about the Seafood Watch App)

LYON RockfishLYON Raw PotatoesLYON Cooked Potatoes

Herb Grilled Rockfish with Lemon Garlic Potatoes

Yields: 4 servings

 

Lemon Garlic Potatoes:

1½ pounds peewee or small fingerling potatoes

6 garlic cloves, peeled and crushed

7 sprigs fresh thyme

1/8 teaspoon freshly ground black pepper, plus more to taste

½ teaspoon kosher salt, plus more to taste

5 ¼-inch slices of lemon (reserve leftover lemon for grilling)

3 tablespoons extra-virgin olive oil, plus more for coating the grill

 

Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Combine all ingredients in a small bowl and toss to combine. Place potatoes in the center of a large sheet of aluminum foil. Create a well sealed pouch ensuring that the potatoes are laying flat and not stacked on top of each other so they all cook evenly.

Place on the grill and cook for 20 minutes, shaking the bag every 5 minutes.

Remove from grill and open pouch carefully (hot!). Use a fork to test potatoes for doneness (fork should pierce through the potato easily). Season to taste with additional salt and pepper.

 

Rockfish:

1½ pounds rockfish, pin bones removed, cut into 4 equal sized pieces

1 tablespoon extra-virgin olive oil, plus more for coating the lemons

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane, chopped finely

¼ cup packed fresh Italian parlsey leaves, chopped finely

¼ cup packed fresh mint leaves, chopped finely

¼ cup packed fresh cilantro leaves, chopped finely

2 lemons (plus the remaining lemon from the potato recipe), halved

 

Pat the rockfish dry (all sides). Next, coat the rockfish with olive oil (all sides), then season both sides with salt and pepper. Finally, season the fish (all sides) with the lemon zest and chopped herbs.

Rub the flesh side of the lemons with enough olive oil to coat.

With the grill on medium-high, place the lemons, flesh side down on the grill. Cook for approximately 4 minutes (this will time out perfectly while cooking the rockfish).

Place the rockfish on the grill. Cook until the edges of the fish begin to turn opaque, approximately 2 minutes. Flip rockfish and continue cooking for 1½ to 2 minutes, until fish just begins to flake at the thickest point.

Remove fish and lemons from the grill.

To serve, evenly divide the potatoes onto plates, top with the grilled rockfish and add a grilled lemon half to each plate.

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Drought Friendly Vegan Migas

A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is  running on KVPR!

Screen Shot 2015-05-21 at 9.47.32 AMPLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!

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Sauteing the onions, bell pepper, potatoes and poblano.

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Tofu Potato Migas

 

Drought Friendly Tofu Potato Migas

Yield: 4 servings

 

2 tablespoons grapeseed oil

1 large yellow onion, peeled and diced small (2 cups)

1 large red bell pepper, diced small (1 cup)

½ pound potatoes, scrubbed and diced small

1 small poblano pepper, seeded, deveined and diced small

4 2-inch sprigs fresh thyme

1½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper

5 large cloves garlic, peeled and minced (1½ tablespoons)

1½ teaspoons ground cumin

1 teaspoon Hungarian paprika

1 teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon ground chipotle powder

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

14-ounces organic extra firm tofu, patted dry and crumbled

1¼ cup broken organic corn tortilla chips

1 lime, halved

2 haas avocados, pitted and thinly sliced

½ cup picked fresh cilantro leaves

1 bottle of your favorite hot sauce

1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)

 

Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.

Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.

Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.

Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.

Roasted Za’atar Potato Wedges with Harissa Sour Cream

These are delicious. Let me state my case. Super Sous made these the other day and then we had to have them 2 days later and again 2 days later because they are addictive! Crispy, salty, earthy and a bit lemony from the sumac in the za’atar. Pair it with the spicy, cool, tangy harissa sour cream and, well, let’s just say – I say serves 4, but we ate the whole batch between the two of us in just minutes. Case closed.

P.S. You can watch me make this on YouTube.

Zaatar Potato1

Zaatar Potato2

Roasted Za’atar Potato Wedges with Harissa Sour Cream

Yield: 4 servings

 

28-ounces mixed small potatoes (red, gold, purple) or fingerling potatoes, cut into equal-sized wedges

3 ½ tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

1 tablespoon za’atar

 

Place a parchment-lined sheet tray on the middle rack in your oven.

Preheat oven to 450 degrees Fahrenheit.

Place potatoes, 2 tablespoons of olive oil and salt in a large bowl. Toss to coat the potatoes with the oil and salt.

When oven is preheated, remove sheet tray and arrange potatoes on the sheet tray in a single layer.

Bake for 20 minutes.

After 20 minutes, stir potatoes and bake for an additional 20 minutes.

Remove sheet tray from the oven and transfer baked potato wedges to a large bowl. Add 1½ tablespoons olive oil and za’atar and toss to combine.

Serve za’atar potatoes on a plate with harissa sour cream on the side.

 

Harissa Sour Cream:

½ cup organic sour cream

½ teaspoon harrisa

1/8 teaspoon kosher salt

 

Mix to combine in a small bowl.