Archive for Side Dishes

Sautéed Opah over Parsnip Puree

Posted by: · Jan 11 2011 · Comments (0)

Opah can be hard to come by in a standard super market.  For that reason, you can use ahi as a substitute.  I find both go wonderfully with the parsnip puree.



- 1 LB Opah, cut into 3” wide by 2” thick pieces

- 1 teaspoon butter

- 1 tablespoon chopped scallions

- 1/8 teaspoon freshly grated ginger

- 1 teaspoon fresh lemon juice

- Dash of salt

- ¼ cup dry white wine

Parsnip Puree

- 5 medium sized parsnips, peeled and cut into ¼” disks

- ¾ cup heavy cream

- ½ cup grated parmesan

- ½ teaspoon salt

- ¼ teaspoon white pepper

- 1.5 tablespoons butter


Heat a large stock pot of water over medium high heat.  Add parsnips and bring to a boil.  Reduce to a simmer over low-medium heat and continue to cook for 20 minutes.  Strain the parsnips and pat dry.  Place parsnips in a food processor and add cream, parmesan, salt and pepper.  Mix for 1 minute or until the mixture reduces to a smooth puree.  Transfer the puree back to the stockpot over medium heat.  Cook for 1 minute, stirring frequently.  Add butter, stir and remove from heat.

For the fish, heat the butter over medium – high heat in a large sauté pan.  Once the butter is melted and coats the base of the pan, add the fish.  Cook for 2 minutes per side.  Add scallions, ginger, lemon juice and salt.  Cook for an additional minute, stirring frequently.  Add wine.  Cover and cook for 2 more minutes.  Remover the fish from the pan and cut along the grain into ½” thick slices.   Serve fish atop ½ cup parsnip puree and spoon scallion/ wine mixture over the fish.

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Sautéed Baby Eggplant and Capers

Posted by: · Dec 16 2010 · Comments (0)

This is a  delightful side dish with great texture and color.


-  2 baby eggplants cut into ½ inch cubes

-  1 tablespoon capers

-  1 tablespoon olive oil

-   Dash of kosher teaspoon salt

-  2 tablespoons mascarpone cheese

-  ½ cup Marsala cooking wine


Heat olive oil in non- stick skillet over med-high heat.  Sauté eggplant for 5 minutes or until browned and softened.  Add capers, salt and marsala.  Whisk in mascarpone.  Cook until wine is reduced by half.  Serve immediately.

Categories : Side Dishes, Vegetables
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Sweet Potato Fries and Saffron Aioli

Posted by: · Dec 16 2010 · Comments (0)



-  4 sweet potatoes, washed and cut into 1/8 inch disks

-  4 tablespoons olive oil

-  1 teaspoon kosher salt

- ½ teaspoon sugar


-  2 garlic cloves, minced

- 1 egg yolk

- 2 teaspoons fresh lemon juice

- 1/2 teaspoon Dijon mustard

- ½ teaspoon saffron

- 1/4 cup plus two tablespoons olive oil


Aioli: Mix saffron and olive oil in a small bowl and let sit for one hour.  Combine garlic, egg, lemon juice, and mustard in a food processor.  Mix on a slow speed while adding the saffron olive oil in a steady stream.  Continue to mix until aioli thickens.  Serve immediately or refrigerate for later use.

Fries: Turn oven broiler on.  In a large bowl mix olive oil, salt and sugar.  Add sweet potatoes and coat each disk with oil mixture.  Place sweet potatoes on non-stick cookie sheet.  Broil for 3 minutes per side or until nicely browned.  Place sweet potatoes on paper towel to remove excess oil.  Serve with saffron aioli.

Categories : Condiments, Side Dishes
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Filet of Sole and Roasted Beets

Posted by: · Dec 16 2010 · Comments (0)



- 4 medium sole filets, skin removed

- ½ teaspoon kosher salt

- 1 cup dry wine

- 2 tablespoons butter

- 2 tablespoons pine nuts

- I lemon, cut into wedges

- ¼ cup fresh chopped parsley

- 2 tablespoons cream


-  6 medium size beets

- 1 teaspoon olive oil

- ½ teaspoon salt

- ½ teaspoon sugar



Heat butter in a large sauté pan over medium- high heat.  Add fish and cook for two minutes.  Add wine, salt, lemon wedges, parsley and cover.  Cook until fish is flaky, about 5  minutes.  Uncover and add cream and pine nuts.  Remove fish and set aside.  Continue to cook sauce until slightly thickened.  Spoon sauce over fish and serve.


Pre-heat oven to 375.  Clean beets and place in medium size casserole dish.  Cook for 1 hour or until the beets are easily pierced with a knife.

Remove beets from oven and allow to cool for 15 minutes.  Remove skins with a peeler or a peering knife.    Cut beets into ½ inch cubes.  In a medium size bowl, toss beets, salt, sugar and olive oil.  Serve with sole filets.

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