On Saturday we provided fish-buying tips from chef Scott Leibfried of Arch Rock Fish restaurant in Santa Barbara.

Today, Chef Scott provides some fish-cooking tips to turn home cooks into chefs de poisson.
INITIAL DECISIONS FOR COOKING FISH

Olive oil poached salmon, skin off. Here‘s the recipe. Photo courtesy Pom Wonderful.

BREAKING DOWN A FISH

If you like to wield a knife, you can save money by purchasing a whole fish rather than fillets.

There are two groups of fish: round fish (bass, salmon, snapper) and flatfish (flounder, halibut, sole). The different shapes mean different skeletal structure. Chef Scott explains how to break down the more popular round fish:

Ingredients For 4 Servings

1. TURN grill on; you want it to be fairly hot, so the fish cooks quickly. Oil the grill with a cloth: This avoids sticking and breaking.

2. OIL the fillets and season with salt and pepper. Don’t drench the fish with oil, just brush it. Otherwise, the grill may flare up from the excess oil. Place the fillets on the grill and leave them there. Don’t play with the fish; let the grill marks set in.

3. FLIP fish with a spatula once, halfway through cooking. Be gentle: Fish is delicate, unlike a burger or chicken. If the grill is hot enough and oiled correctly, the fillets should neither stick nor break. This, of course, takes practice!

4. COVER and let the fish finish grilling. The process shouldn’t take longer then 8 minutes. The fish will continue to cook when taken off the grill. If undercooked you can return it to the grill (in restaurants they finish it in the oven). But try the undercooked fish: The flavor is more elegant and never “fishy.” The greatest sin is dry, overcooked fish.

5. ADD sauce and serve. Plate it chef-style: Place the fish atop a bed of starch (noodles, potatoes, rice) or green vegetables (kale, spinach, zucchini) and drizzle the sauce around the circumference of the plate.
 
Preparation: Sauce

1. COMBINE onion, garlic and jalapeño in a pan with oil; sweat them over medium high heat.

2. ADD tomatoes, olives, capers, thyme and cilantro.

3. SEASON with salt and pepper.

4. GARNISH with cilantro; or for something more special, fried capers.

 
Chef Scott likes to serve this dish with a sweet potato hash.
 
FILET VS. FILLET

Filet (fee-LAY) is French, fillet (FILL-let) is British. They mean the same thing: a boneless cut or slice of fish or meat.

Serve a sorbet “cocktail” or mocktail, which in its simplest version combines a scoop of sorbet with sparkling wine or ginger ale.
 
You can use spirits, too, and weight the recipe toward either more sorbet or more alcohol.

A sorbet cocktail is an ideal use for “sherbet Champagne” glasses.

Purportedly designed by Marie Antoinette, who had them molded after her breasts, the wide mouth glass is not appropriate for sparkling wine—it lets the bubbles escape that much more quickly.

But they’re just fine for serving sorbet, fruit cocktail and other foods, or this cocktail.

A sorbet cocktail is an easy, delicious and refreshing dessert. Photo courtesy Talenti Gelato.

TIP: Instead of using one flavor of sorbet, you can use mini scoops of two or three different flavors.

Add the alcohol first, then the sorbet, because pouring liquid over the sorbet balls will make them melt faster and diminish the initial appearance of the drink.
 
 
RECIPE #1: SORBET COCKTAIL WITH SPARKLING WINE

Ingredients Per Cocktail

 
Preparation

1. SCOOP balls of sorbet and reserve in freezer until ready to use.

2. POUR sparkling wine into glass. Gently add sorbet ball. Garnish as desired and serve immediately with a dessert spoon.

This recipe uses higher proof spirits (40% A.B.V.) instead of the much lower in alcohol sparkling wine (5% to 7% A.B.V.).

So unless you’re a liquor-loving crowd, dilute the spirit with juice instead of using it straight. Scroll down for an explanation of A.B.V. versus proof.
 
Ingredients Per Cocktail

 
Preparation

1. SCOOP balls of sorbet and reserve in freezer until ready to use. Prepare citrus curls and zest.

Be prepared: Guests may want “seconds.”
 
 
A.B.V. VERSUS PROOF

A.B.V., alcohol by volume, is the percentage of alcohol in any product. Wines typically vary from 10% to 14% A.B.V.; fortified wines like port can have 18% A.B.V. Beer can range from 3.5% to 9% or higher, depending on the style and the brewing process. “Proof” is double the A.B.V. Most spirits are distilled to 40% A.B.V., 80 proof (some are higher, some are lower).

Why is it called “proof?” Beginning in the 1700s until January 1, 1980, the U.K. measured alcohol content in terms of “proof spirit,” defined as a “spirit with a gravity of 12/13 that of water, or 923 kg/m3, and equivalent to 57.15% A.B.V.” The term originated when payments to British sailors included rations of rum.

To ensure that the rum had not been watered down, it was “proved” by dousing gunpowder with it and then testing to see if the gunpowder would ignite. If it did not, then the rum contained too much water and was considered to be “under proof.” Gunpowder would not burn in rum that contained less than approximately 57.15% ABV. Therefore, rum that contained this percentage of alcohol was defined to have “100° [one hundred degrees] proof.” (Source: Wikipedia.)
 
 
FIND MORE RECIPES AND INFORMATION IN OUR COCKTAILS & SPIRITS SECTION and by pulling down the drop down menu at the right.

Are you cooking fish less often because you’re not comfortable with your technique?

There are plenty of videos online that show you just how easy it is to cook fish: on the stovetop, in the oven, on the grill. The key is this: don’t overcook it. Fish is far more delicious on the rare side than well done. (Sushi lovers can vouch that it’s wonderful absolutely raw.)

Today’s tip mostly focuses on buying the best fish. For advice, we turned to the experts at Arch Rock Fish restaurant in Santa Barbara. Chef Scott Leibfried has also provided a simple and delicious recipe. Tomorrow, we’ll present Chef Scott’s cooking tips

Arch Rock Fish has the benefit of the local Santa Barbara Fish Market, which the chef visits each morning to search for the freshest catches of the day.

But even if you’re limited to a supermarket fish department, you can use the look, smell and touch tests to get the best fish available. Good chefs buy fish based on these criteria. So you may have salmon in mind, but if it looks a little tired, go for a fresher variety.

A good portion size is six to seven ounces.

Check the eyes for clear, not cloudy, lenses. Photo of red snapper courtesy KleerIceSupplies.com.au.

BUYING WHOLE FISH

Examine the whole fish for freshness:

EASY FISH RECIPE WITH LEMON & PESTO

Ingredients For 4 Servings

 
Preparation

1. CLEAN, cut and portion fish, for beginners I definitely recommend a halibut fillet not a whole halibut and skin off is better for this dish

2. RUB oil on the halibut, season with salt and pepper and placce in a baking dish that’s been wiped with oil. Depending on your oven (everyone’s varies!) and the thickness of the fish, bake at 375°F for 15 minutes. Always check the doneness: A cooked fish shouldn’t be translucent; the flesh should be firm and beginning to flake when touched with a fork. While the fish is cooking…

3. MAKE the pesto. Zest the lemons and combine with garlic, basil, parsley, pistachios salt and pepper in a food processor. Pulse until minced. With the motor running, slowly stream in olive oil until the sauce forms.

4. SERVE by placing pesto atop the cooked fish. Garnish with a lemon wheel. If you feel more ambitious, consider Chef Scott’s preferred garnish: “I personally like to fry a leaf of basil, until it becomes like a clear green chip.”

5. SERVE with a starch—orzo, a bed of pasta, potatoes, rice—and greens.
 
FIND MORE OF OUR FAVORITE FISH RECIPES.
  

What’s red, white and blue—and delicious? A triple berry shortcake!

You can serve this mixed berry shortcake classic style, with whipped cream, or turn it into an “ice cream shortcake” with vanilla ice cream.

This recipe is from Mccormick.com.

RECIPE: Spiced Triple Berry Shortcake

Ingredients

For The Berry Filling

 
Preparation

1. MIX berries and vanilla extract in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

2. PREHEAT oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.

3. BAKE 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve…

4. SPLIT warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped cream or 1-2 scoops ice cream. Cover with shortcake tops.

TIP: If you have leftover fruit and cream but no more shortcakes, use up the ingredients on split muffins.
  

Since the Girl Scouts popularized s’mores (the first published recipe is in their 1927 handbook), they have been a happy tradition around the campfire. Two marshmallows toasted on a stick, a square of chocolate and two graham crackers make a delicious chocolate marshmallow sandwich.

The heat from the toasted marshmallow melts the chocolate a bit to add more lusciousness. The name of the sweet sandwich snack comes from its addictive quality: You’ll always ask for “some more.”

These days, the grill most often replaces a campfire, but the treat is just as sweet. And the original concept has given way to different riffs on s’mores.

This set of s’mores-inspired recipes, from McCormick, doesn’t even need a grill. It uses marshmallow creme, and sets up a build-your-own s’mores bar that offers different cookies in additional to graham crackers.

Want more than a cookie sandwich? Make “ice cream s’mores” by crumbling the cookies and piling the ingredients atop a scoop of vanilla.

Of course, you can use your own favorites instead of these ideas. Brainstorm with family and friends to come up with winning combinations:

We love the combination of chocolate, marshmallow and graham crackers in any combination. You can:

Here are variations on the classic s’mores recipe:

If you can’t find marshmallow ice cream in the store, here are two ways to create it:

Vanilla Ice Cream + Marshmallows: Soften a container of vanilla ice cream enough to be pliable, mix in halved mini marshmallows and return to freezer.

Toasted Marshmallow Ice Cream: For even more flavor, toast the marshmallows first. Here’s a recipe for toasted marshmallow ice cream.