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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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Best Cookbooks of 2008
November 19, 2008
Conde Nast/Epicurious Best Cookbook of 2008
Epicurious.com is a premier award-winning food ...
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Great Wine Escape
November 7, 2008
Lunch- Around the World, Monterey, CA
1:00pm-3:00pm
Chef Rick Moonen was joined by hos...
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Publishers Weekly - Best Books of the Year
November 3, 2008
Publishers Weekly is a weekly trade news magazine targeted at publishers, librarians, books...
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Jean-Louis Palladin Dinner
November 2, 2008
Rick took part in the 7th annual Jean-Louis Palladin Foundation dinner and auction held at the origi...
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Desert Companion - Go Fish!
October 31, 2008
November - December 2008 issue
Nevada Public Radio Desert Companion is a quarterly magazine...
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NBC TV
October 23, 2008
West Hartford, CT
Chef Rick performed a live television demonstration of Butter-basted Scal...
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Farmington Library
October 23, 2008
Farmington, CT
Rick spoke to a crowd of Connecticut cooks about sustainability and issues s...
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Metro Bis Restaurant
October 23, 2008
Simsbury, CT
Metro Bis was pleased to host Chef Rick Moonen and Roy Finamore on Thursday, ...
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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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