Food Eyeswoon Kitchen:

Sometimes you Feel Like a Nut!

fluke main

Most of my favorite eateries have been getting nutty lately. We have all added a nut or two to our salads for crunchy texture, but the current trend in food seems to incorporate nuts into fish dishes — and this has me swooning. Just last week for lunch at ABC Kitchen, I savored a roasted hake atop a spring onion vinaigrette with asparagus, morels and pistachios — and I made certain to ration a nut for each bite! A few nights later I devoured a seared fish with hazelnuts at Marco’s in Brooklyn. These dishes inspired me to create my own nutty fish.

We all get into a food rut, repeating the same techniques or ingredients, and I realized that I always cook fish one of three ways: in a envelope of parchment to steam in its own juices; whole, stuffed and roasted in the oven for dinner parties; or on the grill in the summer. Though I love a crispy seared fish, I tend to play it safe, and never sizzle or sear, because I’m always nervous it will stick to the pan or burn. So I was experimenting with two new ideas: adding nuts, and, after googling the do’s and don’ts of searing (I’m an obsessive researcher!), using my my good ole’ cast iron pan.

The process was far easier than I expected, keeping in mind two key tricks: prepare a well-oiled, hot pan, and absolutely do not fuss with your fish until you are ready to flip!

My recipe would consist of a few simple ingredients I continually turn to in the Eye-Swoon kitchen – all of which are also accessible at just about any market. I decided on fluke, a local fish caught in Montauk, and gathered most of my ingredients at the fish market there: fresh parsley, lemons, habanero, and jalapeno (I love spice!), plus my pantry go-to’s: oils, shallots, and hazelnuts. I used the parsley two ways in the dish: first I made a lemony salsa verde in advance and set that aside. I also roughly chopped some of the parsley, and tossed it with thinly sliced shallots and the duo of peppers, as a salad to serve atop the fluke. I finished with a drizzle of the salsa verde, a sprinkle of hazelnuts and a zesting of lemon. The end result: An incredibly light, bright, nutty, and swoon-worthy summer meal – A perfect dish for Memorial Day weekend!

Photography by Athena Calderone

shopswoon

Country Cabin Cast-Iron Skillet

Country Cabin Cast-Iron Skillet

Global Prep Set

Global Prep Set

Olivewood Salt Keeper

Olivewood Salt Keeper

Netted Fringe Placemat

Netted Fringe Placemat

Large Abbesses Plate

Large Abbesses Plate

fluke main

Most of my favorite eateries have been getting nutty lately. We have all added a nut or two to our salads for crunchy texture, but the current trend in food seems to incorporate nuts into fish dishes — and this has me swooning. Just last week for lunch at ABC Kitchen, I savored a roasted hake atop a spring onion vinaigrette with asparagus, morels and pistachios — and I made certain to ration a nut for each bite! A few nights later I devoured a seared fish with hazelnuts at Marco’s in Brooklyn. These dishes inspired me to create my own nutty fish.

We all get into a food rut, repeating the same techniques or ingredients, and I realized that I always cook fish one of three ways: in a envelope of parchment to steam in its own juices; whole, stuffed and roasted in the oven for dinner parties; or on the grill in the summer. Though I love a crispy seared fish, I tend to play it safe, and never sizzle or sear, because I’m always nervous it will stick to the pan or burn. So I was experimenting with two new ideas: adding nuts, and, after googling the do’s and don’ts of searing (I’m an obsessive researcher!), using my my good ole’ cast iron pan.

The process was far easier than I expected, keeping in mind two key tricks: prepare a well-oiled, hot pan, and absolutely do not fuss with your fish until you are ready to flip!

My recipe would consist of a few simple ingredients I continually turn to in the Eye-Swoon kitchen – all of which are also accessible at just about any market. I decided on fluke, a local fish caught in Montauk, and gathered most of my ingredients at the fish market there: fresh parsley, lemons, habanero, and jalapeno (I love spice!), plus my pantry go-to’s: oils, shallots, and hazelnuts. I used the parsley two ways in the dish: first I made a lemony salsa verde in advance and set that aside. I also roughly chopped some of the parsley, and tossed it with thinly sliced shallots and the duo of peppers, as a salad to serve atop the fluke. I finished with a drizzle of the salsa verde, a sprinkle of hazelnuts and a zesting of lemon. The end result: An incredibly light, bright, nutty, and swoon-worthy summer meal – A perfect dish for Memorial Day weekend!

Photography by Athena Calderone

shopswoon

Country Cabin Cast-Iron Skillet

Country Cabin Cast-Iron Skillet

Global Prep Set

Global Prep Set

Olivewood Salt Keeper

Olivewood Salt Keeper

Netted Fringe Placemat

Netted Fringe Placemat

Large Abbesses Plate

Large Abbesses Plate

Share this Swoon   –  

More Swoon

Food Eyeswoon Kitchen:

Athena’s Memorial Day Menu

Food Eyeswoon Kitchen:

Star-Spangled Berries

Food Eyeswoon Kitchen:

Springy Spring Spring Frittata

Newsletter

Live Beautiful

From celebrated design expert Athena Calderone, a look into how interior designers and creatives decorate their spaces.

Pre-order Now