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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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Oprah Labels Sardines A 'Superfood'
January 13, 2010
Seemingly, Chef Rick Moonen would also agree with Oprah. In his cookbook, Fish Without a Doubt: The ...
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Top Chef: Las Vegas - Episode 9
October 25, 2009
Top Chef Episode 9: Choose your own adventure
...
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Three Square Cooking Demonstration With Holly Madison
October 22, 2009
On October 22, 2009, Chef Rick Moonen and Holly Madison, headliner of Las Vegas “Peepshow” at the Pl...
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Unicahome Book Signing
October 10, 2009
 ...
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Epicurean Charitable Foundation
October 9, 2009
On October 9, 2009, Chef Rick Moonen was in attendance at the Epicurean Charitable Foundation Fundra...
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Seafood Sustainability Class
September 26, 2009
Saturday, Sept 26, 11am – 12pm Chef Rick Moonen – Executive Chef and Owner of RM Seafood inside Mand...
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Niman Ranch Farmer's Appreciation Dinner
September 21, 2009
Chef Rick Moonen and his Executive Chef, Adam Sobel cruise on over to the Niman Ranch Hog Farms in T...
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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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