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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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 BACK TO STORIES |
| 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 Planet Hollywood Hotel and Casino, joined forces for a cooking demonstration at Three Square, the local food bank that is working to end hunger in Southern Nevada. Rick shares many of the same beliefs as Three Square, feeding people and bringing hope to those less fortunate. Rick and Holly cooked up some delicious Creamy Fennel Soup with Tasmanian Trout & Citrus Ragù which was translated from the children’s story book “Stone Soup.” This story of stone soup shows us how individuals come together to make something great. The final feast is made by all of our individual contributions, and makes something so great, better than what would have been done by ourselves. The act of sharing ourselves brings the community together and makes everyone’s lives richer, in very much the same way individuals come together to feed our community and make a difference in these peoples lives! Thursday night was a night of great food and fun while both Rick and Holly shared their passions and helping Three Square share theirs! |
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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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