Tag Archives: chef

Recipe: Summer Fish Wrap

Photo flickr, via sekihan

Photo flickr, via sekihan

Looking for a for a summer fish recipe for the grill?  Here’s a  fish wrap from Chef Renee Marton.

You can make this recipe with wild Alaska salmon. But if you’re at the shore in the summertime, you could use blackfish, bluefish, monkfish or grouper fillet—basically any fish that’s thick enough to stand up to grilling. (No endangered species like bluefin tuna, please.)

Preheat the grill. Create a hot side and a cooler side so you can shift the fish around to different spots as you’re grilling.


It’s best to assemble what you’ll need before you start cooking.  This is called the mise-en-place (French for “everything in its place”).

Seasoning mix for fish:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dark brown sugar
1 teaspoon chili powder

½ stick sweet butter, softened
½ large bunch fresh basil leaves washed, dried and shredded
zest of one lemon

1.5 pounds thick fish fillet, cut into 4 equal pieces
8 pieces of thinly sliced Prosciutto
1 pound fresh peas in pod, shelled
8 scapes (young garlic still on stems), trimmed to about 4 inches from tops
2 shallots, peeled and finely diced
¼ cup dry vermouth
2 tablespoons good olive oil

Blend seasoning mix together, and rub on each side of the four fish portions. Then wrap each piece of fish in two overlapping pieces of Prosciutto until snug.

Mash basil, lemon zest and butter together until well blended—set aside

Into a small to medium pot of boiling salted water (you should be able to taste the salt), add the scapes. Wait 1 minute, and then add the peas. After 30 seconds, drain the peas and scapes into a bowl of iced water, to chill everything down and stop the cooking process. Drain and set aside once they are cool.


On an oiled and very hot grill, place the 4 portions of fish flat side down on the hot side of the grill. After 3 minutes, move the fish to the cool side of the grill and turn the fillets over. Finish cooking the fish—check them after 2-3 minutes. Salmon is fine medium rare, but the other fish are usually cooked all the way through.

On the cook top, heat a 10 inch sauté pan on a medium flame, and add olive oil to the pan. Wait 30 seconds and add the shallots. Stir until softened but not browned. Add the scapes, peas and vermouth. Reduce the vermouth by half. Turn off the fire and add the softened butter. Swirl it in to make the sauce.

Put the fish on a platter, and pour sauce over it.


Freshly made polenta, biscuits or corn on the cob would be great with this recipe, along with a sliced raw beet salad tossed with summer greens; a chilled red wine from the North Fork (or a still fruity Beaujolais or Provence rosé).

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Meet Chef Renee Marton

Renee is a chef, culinary historian and teacher.  From 1986 to 1992, she was Executive Chef of Restauant Florent, the legendary French bistro that was situated in New York’s

Chef Renee Marton: Photo: Institute of Culinary Education.

Meatpacking district.  During her career, Renee has run a catering company and worked as a food stylist and recipe tester.  Renee teaches at the Institute for Culinary Education and has also been a culinary instructor at Monroe College and CUNY’s Lehman College, as well as at the Astor Center where she co-taught a highly-regarded course on taste and flavors. Renee is currently writing a world history of rice.  She also holds master’s degree from NYU’s food studies program.

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Recipe: Make Dad Happy With Rib-Eye Steaks

There must be vegan dads out there, but they don’t happen to be members of my meat-loving family. For my hubby, and for my dad, both die-hard carnivores, when it comes to picking a Father’s Day meal, the dish of choice is obvious—a perfectly cooked steak. In fact, were it not for pesky health issues like cholesterol, they’d chow down on steak 365 days a year—with maybe a break for a burger or two.

Sure, my men would love to hoof it over to Peter Luger’s to celebrate Father’s Day. But with the economy in the tank, not this year. Instead, we’re cooking our steaks at home, on the grill. That’s why this Spicy Salt-Rubbed Rib-Eye Steak from Chef Renee Marton, is just the ticket for a Father’s day BBQ.

Ribeye steaks ont the grill.  Photo: WmJr via Flickr

Ribeye steaks ont the grill. Photo: WmJr via Flickr.

Learn more about Chef Renee here.
Send Chef Renee your cooking questions. 


Renee Marton

Where’s the beef?  Well, I can tell you that your steak-loving dad will drool over this mouthwatering Rib-Eye. It boasts a crust that’s at once salty, sweet, smoky, and spicy. Personally, I like to eat it with my fingers, but if you must use utensils, well, then, okay.  Homemade potato salad, a red radish and arugula salad, and grilled red onions (a way to use up the residual heat of the grill) are the perfect accompaniments.  To drink: a locally produced artisan beer, Sangria or unsweetened iced tea.


1 two-pound Rib-Eye steak, about 1 ½ inches thick
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
2 pieces star anise
1 teaspoon granulated sugar
½ teaspoon garlic powder
½ teaspoon coriander seeds

½ teaspoon smoked paprika

Spray canola oil


  • Oiled pre-heated grill to 450°F
  • In a coffee grinder or mortar and pestle, pulverize star anise and coriander seeds.
  • Mix with salt, pepper, sugar, garlic powder and smoked paprika.  Rub on both sides of steak, and leave at room temperature for 60 minutes before grilling.
  • Grill should be hot, clean and lightly sprayed (carefully) or brushed with oil (or the oil can be brushed on with an oiled paper towel, or with a paintbrush—before pre-heating).
  • If you are using any kind of wood or briquettes that can be moved, place them in a pile so there is a hot spot, and keep the rest of the grill cooler.  If using a gas grill, start high, and then turn the flame down once the steak is turned over.
  • Place steak on grill, at hottest point.  Do not touch for the next five minutes.  After 5 minutes, turn steak in a different direction, but keep on same side.  This will produce a nice crisscross pattern.
  • Wait three minutes. Turn steak over and grill another 4 to 5 minutes, in a less hot part of the grill.  Remove steak from grill and place on a tilted platter (so the juices can run off, into a small plate). Let steak rest for at least 10 minutes.  Do not cover, or the crust will become soggy. Keep meat away from cold drafts, so it stays warm.
  • When ready to serve, slice the meat on a 45° angle into ½ thick slabs, and pour on the accumulated juices.

Yield:  4-6 servings

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