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Red Snapper cooked by Chef Simpson Wong

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3 tablespoons olive oil
2 red bell peppers, or 1 red and 1 yellow, seeded and thinly sliced
1 medium onion, halved and thinly sliced crosswise
1 tablespoon minced garlic
3/4 cup peeled, seeded, and chopped tomatoes, with juice
1-1/2 pounds Chilean sea bass fillet, cut into 4 portions
Salt and freshly ground pepper to taste

Directions

Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat. Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes. Keep warm.
Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature. Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler. Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish. Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish. Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness. Serve with the browned side up, with the pepper mixture spooned over and around the fish.



This is a wonderful tropical salsa that goes well with chicken or fish. It even tastes great served on reduced-fat tortilla chips.

Ingredients:

• 1 mango, peeled, seeded, and diced
• 1 papaya, peeled, seeded, and diced
• 1 red pepper, seeded and diced
• 1 avocado, peeled, pitted, and diced
• 1/2 cup sweet onion, peeled and finely diced
• 2 tablespoons fresh chopped fresh cilantro
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Preparation:

1. In a medium bowl, gently toss mango, papaya, and red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar.
2. Add salt and pepper to taste. Cover and chill in the refrigerator until ready to serve (it works well to chill for at least 30 minutes).
3. Serve with broiled or grilled fish or chicken breast (skinless) or reduced-fat tortilla chips.

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dirtydog

• Servings: 4
• Level of difficulty: Intermediate
• Preparation Time: 20 minutes, plus 30 minutes chilling
• Cooking Time: 1 hour 20 minutes

Ingredients

For the shortcrust pastry

• 110g plain flour
• pinch salt
• 25g margarine, at room temperature, diced
• 25g lard, at room temperature, diced
• 1 egg, beaten

For the court bouillon

• 25g Butter
• 1 stick Celery, diced
• 1 small carrot, sliced
• 1/2 small onion, diced
• 1 bay leaf
• 5 peppercorns
• 1 tbsp white wine vinegar

For the filling

• 250g skinless, boneless salmon fillet
• 50g Butter
• 6 baby leeks
• 200g blue cheese
• 2 Eggs
• 275ml double cream
• handful flaked almonds

To serve

• 2 handfuls Rocket
• 1 lemon, peeled and cut into segments
• 8 chervil sprigs

For the basil oil

• 8 basil leaves
• 150ml extra virgin olive oil

Method

1. To make the pastry; sift the flour and salt into a large mixing bowl.

2. Quickly rub the margarine and lard into the flour until the mixture resembles breadcrumbs.

3. Sprinkle in 2 tablespoons water. Use a knife to mix and cut the mixture, adding more water to bring the mixture together with your hands to form a smooth ball of dough.

4. Wrap in cling film and chill for 30 minutes.

5. Preheat the oven to 180C/gas 4.

6. Roll out the pastry and line a 20cm flan ring.

7. Prick the base, line with greaseproof paper and fill with baking beans.

8. Bake blind for about 20 minutes until the dough is set. Carefully remove the greaseproof paper and baking beans.

9. Brush the base with beaten egg and bake for a further 5 minutes until the pastry base is firm. Remove from the oven, but leave the oven on.

10. To make the court bouillon; melt the butter in a medium pan and gently cook the celery carrot and onion for a few minutes.

11. Add the bay leaf, peppercorns and white wine vinegar and cook for a few minutes until reduced.

12. Pour in enough water to cover and heat to simmering.

13. To make the salmon filling; add the salmon fillet to the simmering court bouillon and poach gently for 6-8 minutes . The salmon must be still pink in the middle; do not overcook.

14. Heat the butter in a pan and gently cook the baby leeks in butter for a few minutes. Season with salt and pepper.

15. Remove the leeks from the pan and drain on kitchen paper.

16. Arrange the leeks on the base of the quiche case.

17. Break the salmon and cheese into pieces and arrange in the quiche.

18. Mix the eggs and double cream together and season with salt and pepper.

19. Pour into the quiche case and scatter over the flaked almonds.

20. Bake for 30 minutes until set. Remove from the oven and allow to cool slightly before serving.

21. To make the basil oil; place the basil leaves and olive oil in a food processor or blender and blitz until combined.

22. To make the rocket salad; combine the rocket, chervil and lemon segments with the basil oil. Season with salt and pepper.

23. To serve; place the salad in the centre of the quiche on a serving plate.

dirtydog

Ingredients

Salmon
Dijon Mustard
Honey
Pecans
Bread Crumbs
Parsley
Butter

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Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, ranging 23--214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things.

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Ingredients:

• 1½ cups broccoli
• ¼ cup carrots
• ¼ cup celery
• ¼ cup mushrooms
• ¼ cup rice, brown cooked
• 2½ oz salmon, cooked
• ¼ cup scallions
• ¼ cup snow peas
• ¼ cup water chestnuts
• 2 tsp soy sauce
• ½ tsp oil (to coat the wok)

Spices / Flavoring:

• ¼ tsp black pepper
• ¼ tsp garlic powder

Preparation:

Cook the rice and set aside. Heat a large skillet or wok over medium heat and coat with the oil. Add the scallions, and cook for about 15 seconds and then add the julienned carrots, celery, water chestnuts, snow peas, broccoli florets, and the mushrooms. Stir fry until vegetables are crisp but tender. Combine the soy sauce, garlic powder, and ginger stirring until well mixed and pour into the skillet or wok. Cook over high heat, stirring frequently until sauce is slightly thickened. Next, add the salmon, stirring to coat well and serve with the rice.

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