Spanish Mahi Mahi with Tomatoes, Pine Nuts and Garlic

Aside from the magazines I scour I do come across other interesting blogs from time to time. One of them is  Hunter Angler Gardner Cook, whose writer introduces himself succinctly as such:


"My name is Hank Shaw. I write. I fish. I dig earth, raise plants, live for food and kill wild animals... Honest food is what I’m seeking. Nothing packaged, nothing in a box, nothing wrapped in plastic."


He tends to focus on some of the less common editable plants and animals which is how I came across his recipe for Spanish Shark with Tomatoes.  As much as I admire Mr. Shaw's dedication to actually wild  food I didn't have shark. All I had was frozen Mahi Mahi but I gave it a shot anyway. Here is my modified recipe:

Spanish Mahi Mahi with Tomatoes, Pine Nuts and Garlic

12 ounces skinless fillets of mahi mahi or other firm, white fish
Whole wheat flour for dusting
At least 3 tablespoons olive oil
3-4 garlic cloves, slivered
1/3 cup pine nuts
4 tablespoons white wine
9-10 Cherry tomatoes cut in half
2 teaspoons paprika (Spanish smoked is better)
1 teaspoon thinly sliced scallions
1 teaspoon minced chives (optional)
Salt
Black pepper

1.  Cube the fish into chunks of about an inch on a side. Salt well and set aside.
2.  Put a saute pan over medium heat and add the pine nuts to toast. Do not walk away at this point, because pine nuts can burn easily. Toss the pan frequently to toast all sides of the nuts. Once you get a dark brown on even a few nuts, turn off the heat and pour the nuts into a bowl.
3.  Add 3 tablespoons of olive oil. Turn the heat up to medium high.
4.  Dust the shark in the flour and saute in the oil 5-6 minutes turning frequently after the first 2 minutes.  Set the cooked fish on a paper towel to drain.
5.  Add the garlic and pine nuts to the pan and saute. Add a more olive oil if the fish soaked up too much. The second you see the garlic brown, add the tomatoes and toss to combine. Grind some black pepper over everything.
6.  Add the wine and scrape up any stuck-on bits from the bottom of the pan with a wooden spoon.
7.  Sprinkle a little salt over the tomatoes, then add the fish back to the pan. Sprinkle with the paprika. Cook for only another minute or so, just to coat everything evenly. It is very important that you not cook the tomatoes so much they break down. Just a couple minutes is all they need.
8.  Add the scallions and herbs, toss to combine and remove from heat. Serve immediately!

Pan Sautéed Chicken with Cognac Cranberry Sauce

I love chicken made with a nice pan sauce. Pork chops also work well for this too. The original recipe called for bourbon but I have always like cognac better. The sauce came out a little thick the first time I made it because some of the flour mixture from the chicken ended up thickening the sauce. If this happens to you just add more broth or water to even it out.

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat

1 tablespoon vegetable oil

2 tablespoons unsalted butter, melted

1 tablespoon unsalted butter, chilled

1 tablespoon and 1 teaspoon unbleached all-purpose flour, divided

1 teaspoon cornstarch

1/2 teaspoon ground black pepper

1 medium shallot , minced (about 3 tablespoons)

3/4 cup low-sodium chicken broth

1/2 cup bourbon

1/3 cup dried cranberries

1/2 teaspoon minced fresh thyme leaves

1 teaspoon red wine vinegar

For the Sautéed Chicken: 

Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until smoking. 

While pan is heating, whisk 2 tablespoons melted unsalted butter, 1 tablespoon flour, 1 teaspoon cornstarch, and 1/2 teaspoon pepper together in small bowl. Lightly brush top side of 4 boneless skinless chicken breasts with half of butter mixture. 

Place chicken in skillet, coated side down, and cook until browned. While chicken browns, brush top with remaining butter mixture. 

Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer. 

Transfer chicken to large plate and let rest while preparing pan sauce (if not making pan sauce, let chicken rest 5 minutes before serving).

For Pan Sauce: Add 1 medium minced shallot to now empty skillet and cook over medium heat until softened, about 2 minutes. Add 1 teaspoon flour and cook, stirring constantly, 30 seconds. Remove pan from heat and add 3/4 cup low sodium chicken broth, 1/2 cup cognac, 1/3 cup dried cranberries, and 1/2 teaspoon minced fresh thyme. 

Return pan to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. 

Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in 1 tablespoon butter and 1 teaspoon red wine vinegar; season with salt and pepper. Spoon over chicken and serve immediately.

Alternatives to the Cognac and Cranberry is a nice Fennel and Mustard sauce:

Omit cognac, cranberries, red wine vinegar and thyme. Follow pan sauce recipe as above adding 1 teaspoon fennel seeds with shallot and add 1/2 cup dry vermouth with broth. Off heat, whisk in 2 tablespoons whole-grain mustard and 1 teaspoon chopped fresh tarragon with the butter.