James Knupp's recipe for Surf n' Turf: Sliced marinated short rib with a side of smokey and crisp mackerel fish cake
Surf n' Turf: Sliced marinated short rib with a side of smokey and crisp mackerel fish cake
For the Turf (salsa verde marinated short rib)
1½ cups kale, finely chopped
2 cloves garlic, minced
1 medium shallot, diced
½ cup lemon oil from canned Mackerel (about 2 cans worth, see recipe for the Surf)
½ cup extra-virgin olive oil
3 teaspoons balsamic vinegar
Pinch of kosher salt
1.5 pounds boneless short rib (3-4 individual ribs)
For the Surf (smokey mackerel fish cake)
1 box of Near East Roasted Garlic and Olive Oil Pearled Couscous
2 4-ounce cans King Oscar Mackerel in Olive Oil with Lemon, drained (oil reserved for salsa verde)
¼ cup mayonnaise
½ teaspoon smoked paprika
Seasoning packet that comes with a box of Near East couscous
½ cup bread crumbs, split into two ¼ cups
1 lemon for zesting (optional)
Begin by preparing the short rib. In a medium mixing bowl, combine chopped kale, garlic, shallot, lemon oil, olive oil, and balsamic vinegar. Add pinch of kosher salt and taste, add more to your liking. Add 2/3 of this salsa verde to a large zip-top bag and store the other 1/3 in a container and put in fridge. Add the short rib to zip-top bag, squeezing out the air, and massage bag to ensure all the short rib gets coated in the marinade. Put in fridge and marinate overnight, up to 24 hours before cooking.
After your marinade time is almost done, begin to prepare the fish cakes. Cook boxed couscous according to instructions, omitting the seasoning packet that comes with it. Put canned mackerel into a food processor and pulse until fish is broken up and has the consistency of tuna salad. In a mixing bowl, stir together mayonnaise, smoked paprika, and couscous seasoning packet. Combine the fish, ½ cup of the cooked and unseasoned couscous, ¼ cup of bread crumbs, and egg. In a frying pan, add just enough vegetable oil to coat bottom of the pan, and turn the heat on medium-high. While pan is heating, form fish cakes to about 3-inches wide by ½-inch thick. Yields around 4 fish cakes. Coat outside of the cakes with remaining ¼ cup bread crumbs. Fry each cake on both sides in the pan until golden brown, about 1½ minutes each side. Place on plate with paper towel to drain off excess oil when done.
Remove short ribs from bag and discard marinade. Pat the ribs dry. Again, put enough vegetable oil in a frying pan to just coat the bottom. Turn heat on high. Season each rib with salt and pepper. Cook the ribs for about 3 minutes on both sides for medium-rare, being sure to sear the fat cap side before finishing. Remove ribs from pan and cover with aluminum foil and let rest for about 5 minutes.
While the ribs rest, plate your fish cake and if you want, garnish with some lemon zest and/or plate on a kale leaf. Once the ribs are done resting, slice and plate next to the crabcake. Use your reserved salsa verde to spoon over the ribs.
-- James Knupp