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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Moon'N Doggie debuts at US Open 2010
August 25, 2010
Moonen’s all-natural gourmet shrimp dog was inspired by his first appearance on Bravo’s Top Chef Masters
(Las Vegas, Nev.) August 25, 2010 – Celebrity Chef Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood in Las Vegas, will debut a gourmet shrimp dog, aptly named the Moon ‘N Doggie, at the 2010 US Open held at the USTA Billie Jean King National Tennis Center in Flushing, New York, f...
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The First EVER Moon'n Doggie
August 30, 2010
Chef Tony Mantuano of Spiaggia in downtown Chicago & Chef Rick Moonen of RM Seafood in Las Vegas discuss the creation of the first ever Moon 'N Doggie....
SEE THE VIDEO NOW
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FENNEL SALAD
This all-purpose salad is great with all kinds of fish dishes.
Serves 4
2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and sliced as thin as possible (use a mandoline or vegetable slicer)
1/2 red onion, sliced as thin as
possible
Coarse salt
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
4 kalamata olives, pitted and minced
Toss the oranges, fennel, and onion together in a bowl with salt to taste, the lemon juice, 1 tablespoon olive oil, and the juice left from segmenting the oranges. Cover and refrigerate until very cold.
When you’re ready to serve, toss the salad again. Toss the olives with the remaining 1 tablespoon olive oil and scatter over the salad.
VARIATION
While I love the combination of fennel and orange, sometimes I want the perfume of truffles. Slice a fennel bulb on a mandoline or vegetable slicer. Season with salt and white pepper and dress with 3 tablespoons olive oil, 1 1/2 teaspoons truffle oil, and the juice of half a lemon. Toss. Add 1/4 cup freshly grated Parmesan and toss again.
If you’d like, add thinly sliced hearts of palm or thinly sliced raw baby artichokes.
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