Tag Archives: jennifer clair
Seared Tuna with Orange, Olive & Caper Vinaigrette
This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper. INGREDIENTS: ⅓ cup chopped Kalamata Olives 2 cloves Garlic, finely minced 2 large Oranges, segmented and cut into ½ inch pieces 1 … Continue reading
Asian Braised Fish, with Bok Choy & Ginger
Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using. INGREDIENTS: 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, … Continue reading
Parchment Roasting Fish
One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a … Continue reading
Pan-Fried Tilapia with Lemon Caper Sauce
Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving. INGREDIENTS: 4 Tilapia fillets Kosher Salt & freshly … Continue reading
Roasted Ratatouille with Eggplant and Zucchini
Ingredients 6 small Eggplants (any small variety), cut into ¾ inch pieces 2 large Zucchini, cut into ¾ inch half moons 3 Tbs. Extra Virgin Olive Oil, plus more for Eggplant Coarse Salt & freshly ground Black Pepper, to taste … Continue reading
Paella with Chorizo and Mussels
By Jennifer Clair. Ingredients 4 cups Chicken Broth ¼ cup dry (fino) Sherry Large pinch of Saffron Threads, crumbled 2 tablespoons Extra Virgin Olive Oil 1 pound Chorizo Sausage, cut in 1/2-inch slices 1 medium Yellow Onion, finely diced 4 … Continue reading
Fish in a Tamarind Coconut Curry
By Jennifer Clair. Ingredients 4 tablespoons Olive Oil or Coconut Oil 1 medium Onion, finely chopped 4 garlic Cloves, minced 1 tablespoon fresh Ginger, chopped 1 Jalapeno Pepper, finely minced 1 14-ounce can Coconut Milk (not “lite”), well shaken 1 … Continue reading
Jennifer Clair
Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. She worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living.
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