There are so many reasons to include fish in your diet, so we asked our chief fishmonger to share two of his favorite fish recipes made with easy cooking preparations. The use of herbs adds a delicate aroma to both dishes, which makes it easy to appreciate the wonderful nuances of fresh fish from your local Mollie Stone’s fishmonger.
Keep reading for the recipes.
GRILLED SALMON WITH HERB BUTTER
Mollie Stone’s Markets Original Recipe
Serves 6
INGREDIENTS
- 6 salmon fillets, skin on (about 3 lbs)
- Vegetable oil
- Kosher salt
- 1/2 cup butter, cubed
- 6 fresh sage leaves
- 2 teaspoons fresh thyme
- 2 tablespoons fresh chopped parsley
- Bag of salad greens, or enough lettuce or spinach to serve as a bed for the salmon
- Lemon wedges
DIRECTIONS
Coat the salmon in vegetable oil and season generously with salt. Heat the grill and make sure the grates are clean. Lay the salmon down on the grill with the skin facing up. Don’t move it for at least 3 minutes. Watch the sides of the fish – you want to see it turn opaque almost halfway up before you flip the fish. Test before flipping; the salmon might stick in a few places but most of it should come right up when you try to flip with a spatula. Flip the salmon onto the skin side and cook another 2-5 minutes, until done.
Meanwhile, melt the butter over medium heat in a small pot. Fry the sage leaves whole in the butter. When the sizzling subsides, remove and let drain on paper towels. Add the thyme and parsley and turn off the heat.
Prepare the plates by placing a bed of salad greens on them. Lay a piece of salmon onto each plate and pour some of the herb butter over the top. Garnish with sage leaves and lemon wedges.
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HERB-BROILED COD
Mollie Stone’s Markets Original Recipe
Serves 4
INGREDIENTS
- 4 cod fillets (about 2 lbs)
- 1/2 cup butter
- 2 green onions, chopped fine
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dried tarragon
- Salt & freshly ground black pepper, to taste
- Lemon wedges, to garnish
DIRECTIONS
Preheat broiler. Melt butter in a saucepan and add green onions, parsley, dill, dry mustard, tarragon, salt and pepper. Mix together well and remove from heat.
Arrange cod fillets on a well-greased baking pan. Pour half of the herb/butter mixture over the fish. Broil 5 minutes, then turn and baste with the remaining mixture. Broil another 5 minutes, or until the fish flakes easily when tested with a fork.
Browse more seafood recipes here.
