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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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Rick’s Calendar
May 6, 2010
Vegas Uncork’d
Culinary Theater: All the Kitchen’s a Stage
With Rick Moonen and Hubert Keller
* Time: May 8, 4:00 PM - 5:30 PM
* Resort: Mandalay Bay
* Venue: Rick Moonen's rm Seafood
* Attending: Hubert Keller, Rick Moonen
Rick Moonen of rm Seafood and Hubert Keller of Fleur de Lys and Burger Bar have mastered the art of entertainment--both in the kitchen and on the stage. As they prepare their favorite signature dishes and "dish" about each other, you’ll enjoy their delicious creations with a side of comedy and a cocktail or two.
BACK
September 8, 2008
Book signing at Borders
8 pm - 9 pm
Rud tionsenit lorperat do dui tat nisl dunt vullandiam, venissi.
Per sis alisi te magna feumsandit vent lor susto |
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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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