Friday, February 27, 2009

Something's Fishy Around Here

I don't often post recipes on Mishmash.
I usually leave that type of thing to Mama Hollioni.

But we've had fish twice this week (which is also not typical) and I found the most amazingly tasty yet simple of recipes.

On Tuesday, I made the Potato Leek Soup that KerryAnne taught me. But while at the grocery store I spotted some awesome Chilean Sea Bass.

I haven't seen Chilean Sea Bass in forever because somebody was being naughty about over fishing, etc...

I don't know the ins and outs of the fish world. All I know is the fish guy at the store said they rejoined some fishing regulation entity and now we can get Chilean Sea Bass.

Whoo-hoo!

I have been wanting some really good Sea Bass cooked the way my friend Suzy's mom did it.
I was pretty sure I could wing it when Nana suggested I did a search for a recipe.

Ooooohhh. Epicurious has the most amazing recipe called
Sea Bass with Citrus and Soy.


Photo from Epicurious by Dasha Wright Ewing



• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 1/3 cup soy sauce
• 3 tablespoons finely chopped peeled fresh ginger
• 2 tablespoons oriental sesame oil
• 1/8 teaspoon cayenne pepper
• 4 6-ounce sea bass fillets

• Chopped green onions

Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.

Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

•••

We happened to have all the ingredients on hand because the genius that is Nana used some pineapple juice for a recipe and had extra. Instead of tossing it, she froze it in 1/2 C quantities.
Brilliant I tell you.

Also, because this was a last minute deal, our fish only marinated for about 1/2 hour (which was fine) and I steamed it over water while I reduced the sauce.

It was so good!

•••

Tonight we had the scheduled Halibut and once again I did a search.
And once again Epicurious came through!

We had Roasted Halibut with Garlic Sauce


Photo from Epicurious by Romulo Yanes



• 1 3/4 pounds halibut fillet (1 1/2 inches thick)
• 3 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1/3 cup mayonnaise


• Accompaniment: lemon wedges

Preheat oven to 450°F with rack in middle.

Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.

Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.

Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.
•••

See what I'm talking about in the simplicity department? Oh, it was so, so good.

We served it with steamed broccoli and rice.

I know some of my Catholic friends are observing meatless Fridays in this season of Lent so I thought I would share the recipes.

Also, Darcy at Life With My 3 Boybarians is posting meatless recipes every Monday (so you have time to make them by Friday) during Lent.

Her first recipe was Italian Stuffed Shells and they looked yummy!

Enjoy!



Photobucket

3 comments:

Mrs. Bridget G. said...

I'll take your word on the cooking part, just include me in the eating!

Ann said...

I am a witness of the Chilean Sea Bass..I don't even like fish...and I LIKED this. Good job Lain!!!

I get all my recipes or at least the base of them online...there is a great big world of wonderful recipes out there:) ENJOY

Cora from Hidden Riches said...

Sounds just delicious!!!! Can't wait to try these, as I'm trying to add more fish to my diet! Thank yo so much for posting these!

Cora

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