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Juniper berries are used as a spice often in dishes perfect for a cold winter's night such as venison stews, charcuterie, sausages and more. They have an assertive flavor and can be a very nice complement to fish dishes as well. Our guest, Stephanie Izard showed us a very simple preparation for a grilled whole fish using juniper and gin that is perfect for the summer.
One of the Juniper plant's most popular uses is to make gin. Stephanie put her own twist on a classic gin drink, with her refreshing and delicious Watermelon Gimlet made with fresh watermelon, lime juice and basil.
As always, we recommend checking with the Seafood Watch http://www.montereybayaquarium.org/cr/seafoodwatch.aspx for a complete and up to date listing of which fish make good choices for dinner based on the farming practices and population in the ocean.
Whole Fish stuffed with Fennel and Tropea Onions
1 tablespoon Extra Virgin Olive Oil
1 medium fennel bulb, julienne
1 fresh red onion, sliced (Tropea or Bottle onions are perfect for this)
3 cloves garlic, minced
1 teaspoon juniper berries
2 tablespoons good quality gin
1 whole fish (about 2 pounds) head and tail, bones and backfin removed (like a pocket) Black Sea Bass or Perch work well for this recipe.
1. Heat a medium sauté pan over medium heat. Heat the olive oil. Add in fennel, onion, garlic and juniper berries and sweat slowly until tender, season with salt and pepper. Add the gin to the pan and let cook for about 2 minutes. Remove the mixture from the heat and cool slightly.
2. Season the inside of the fish with salt and pepper and fill with vegtable mix. Season outside with oil salt and pepper and grill* for about 8 minutes on the first side and 5 minutes on the second side until the flesh is opaque. *If you are using a thick-skinned fish, like a bass, grill the fish directly on the grill. If you are using a snapper or a thinner skinned fish, wrap the fish in foil before grilling to ensure it comes off the grill easily.
Summer Salad of Peaches, Tomatoes and Sweet Corn
2 ripe peaches
Extra Virgin Olive Oil, as needed
salt and pepper
2 ears sweet corn, husks removed
2 ripe heirloom tomatoes
2 tablespoons chiffonade basil
1 tablespoon lemon juice
1. Preheat the Grill to Medium High, direct heat.
2. Pit peaches and quarter them. Toss in olive oil and season with salt and pepper.. Drizzle the corn with olive oil and season with salt and pepper. Put the peaches and corn on the grill. Grill until grill marks are on both sides of the peaches and the corn is charred in places and has become a bright yellow. Remove from the grill and set aside.
3. Dice the tomatoes into large dice. Dice the grilled peaches and remove corn from cobs. Place together in a bowl and toss with olive oil, lemon juice, salt and pepper and basil. Serve over fish.
Serves 2
Watermelon Gimlet
1 1/2 oz. gin
1/2 cup cubed watermelon
juice of a 1/4 lime (about 2 teaspoons)
5 basil leaves, torn
Ice
Basil sprigs for garnish
1. Place all ingredients in a drink shaker with ice and shake very well. Strain and serve over ice. Garnish with basil.
Serves 1
Special Thanks:
Stephanie Izard, Top Chef Season 4 Winner
www.stephanieizard.com