#FridayFishDish Challenge: We Give You a Mystery Basket; You Give Us a Recipe


Calling all cooks! Whether you’re a professional, a hobbyist or an expert at cooking for the kids, we have a fun challenge for you. For the next seven weeks — the 40 days of Lent, when many Christians abstain from eating meat on Fridays — we want to hear what you’ll do with one fish and three ingredients. It’s our #FridayFishDish!

Each Wednesday, we’ll announce our mystery basket, and until noon on the following Monday, we’ll take your suggestions for what you’d make with it.

You don’t have to give us exact recipes (though those are welcome, too), just ideas for a concept. In the Life&Style section on the following Wednesday, we’ll publish a professional’s recipe using the fish and ingredients, and include the best of your suggestions in print alongside it.

For our first challenge? Tuna! Come up with a dish using tuna and the following three ingredients: Soy, Black Pepper and Brussels Sprouts. Just like in a Top Chef Quickfire Challenge, you’re also allowed to use whatever pantry ingredients you wish.

You can leave your suggestions in the comments section below, on the Small Bites Facebook page here, or you can Tweet @small_bites or Instagram your photo with the hashtag #fridayfishdish.

We can’t wait to see what you’re going to come up with.

In the meantime, if you need suggestions on where to buy ingredients for the challenge, here is a blog post from a few years back on Great Seafood Shops in the Hudson Valley.

Above, Pan Seared Scottish Salmon at King Street Restaurant and Bar in Chappaqua. ( Tania Savayan / The Journal News )


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. Thanks for commenting Ted, we love your show so much. I hope you’ve enjoyed the stories we’ve done on your contestants over the years.

    We were inspired by Chopped but also the quickfire on Top Chef, the best-cook idea of Throwdown, and the mystery ingredient on Iron Chef and Ready…Set…Cook! Especially because no one is getting chopped and we have no prizes!

    But unlike Chopped, we didn’t want to give our readers anything outrageous in the ingredient list… we’d like regular people to be able to make these dishes at home.

    Would you give us a couple of ideas for our first challenge?

  2. Marinate tuna steaks in orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper for about 30 minutes

    While marinating, coarsely shred the Brussels sprouts. If you have carrots or red peppers, shred them too. Toss with some lemon juice and olive oil

    By now, grill should be heated to cook the tuna, and oven should be heated to roast the vegetables. Put veggies in the oven and throw steaks on the grill

    While cooking, smash up some soy nuts.

    To serve, put tuna steak on a plate, toss the veggies on top, sprinkle with crushed soy nuts and some parmesan cheese and serve

  3. billy rosenberg on

    fish & chips… soy and pepper marinated lacquered tuna with brussels sprouts chips and lemon pepper aioli

  4. Black & Blue Tuna Soy au poivre over a Brussels Sprout Hash with Yams and Soy Noodles
    Marinate the tuna in soy sauce, rice wine vinegar, ginger, cilantro, and a bit of chipotle.
    Get a pot of water boiling…
    Clean and trim the hash; brussels sprouts , onion, garlic, yams, and jalapeño (the hash)
    Blanch the veggies in water sear the marinated seasoned tuna on both sides reserve some of the marinade.
    After the tuna is seared on both side set aside and keep warm. Ad some oil to the pan toss the blanched veggies into the hot pan to make the hash. Use some of the marinade to keep it moist. When the hash is crisp put it with the tuna to keep warm. Now add some marinade to the pan with a bit of almond soy milk. Strain the noodles and toss in the pan with the soy milk, plate the noodles put the hash in the center with the tuna on top. Garnish with lots of fresh ground black pepper.

  5. Barbara Carmenini on

    my suggestion for the salmon dish is…filet of salmon peeled and thinly sliced small Yukon gold potatoes mixed with extra virgin olive oil and chopped rosemary. Sprinkle 1/8 tsp. cayenne pepper over salmon arrange potatoes like scales on the fish. Sauté fish potato side down in a heavy non-stick skillet with a tho. Vegetable oil until potatoes are browned. Turn carefully to finish cooking fish. (Salmon must be skinned)

  6. Hi Liz, it is chef miguel from ravi’s. I like what you are doing with the friday fish dish concept, i think you should start a cooking concept with the best chefs of westchester and rockland county competition lol. Ciao chef Miguel

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