Sometimes the most interesting creations are accidents. This recipe is not the one I intended to write, and yet it is now one of my favorites, a discovery I made thanks to the uniform bags I buy bulk goods in, and the remarkable resemblance of flour to powdered sugar. I was in a hurry, things got mixed up, and…voila! A new fish preparation is revealed. The combination of sweet and savory is found in nearly all world cuisines, and yet gives unexpected depth to this dish. If you’re not feeling adventurous, go ahead and use flour like I had originally intended. If you’re up for something new (and wonderful), follow this recipe.
You will need:
1 lb. (fresh or thawed) skinless, boneless white fish - halibut or cod are both excellent
a handful of powdered sugar
2 lemons, one zested
5 cloves of garlic, sliced
2 cups strong vegetable broth
1/2 cup coarsely chopped Greek olives; kalamatas or mixed green olives are good
salt, pepper, and cayenne
olive oil
1. Preheat the oven to 350 degrees. Rinse the fish under cold running water. Dust a plate with the powdered sugar, and then dredge the fish, coating it lightly but completely on both sides.
2. Heat the olive oil in a heavy, ovenproof skillet. Add the garlic and sautee until golden. Place the fish over the garlic and sear it well, so the sugar browns on both sides. Season liberally with salt, pepper, and a shake of cayenne (optional).
3. Before the fish is cooked through, remove the skillet from heat and douse the fish with the juice of two lemons. Toss the lemon wedges or halves in with the fish, and pour the broth into the pan until the level of the liquid comes most of the way up the fish.
4. Sprinkle with chopped olives and bake for 5-8 minutes, or until the fish is cooked through and flakes with a fork. Serve immediately.
I served this with rice that I’d steamed with lemon zest, oregano, and pepper; I caramelized an onion and added some cashews at the last minute to warm them, then covered the rice in the onions and nuts. We had a simple salad on the side: coarsely chopped greens with onions and gorgonzola cheese, and a sharp lemon vinaigrette. Warmed coriander pita finished it off, and was perfect for swabbing up the sauce from the fish.
This is one of the easiest, quickest preparations I’ve tried, but don’t let its simplicity fool you - the flavors are complex and well suited to a variety of sides or servings. I used black cod, which has a tender and flaky consistency that responds well to broiling; the heat of the spices balances the flavorful oil of the fish and brings out the roasted quality that comes from high-temperature cooking. Black cod also has even more healthy Omega-3s than salmon! Any dense white fish would work, however - try halibut, mackerel, or even mahi mahi, although the more delicate the flavor of the fish, the more likely it is to be overpowered by the spice.
You will need:
1 lb. black cod or other dense, flaky white fish; a thick fillet works nicely and doesn’t dry out
1-2 T butter (salted)
1 T ground chipotle; chipotles are jalapenos that have been roasted and smoked - you can get them ground to a powder at most stores that sell spices in bulk. For this recipe, a fine powder should be used, but if all you can find is adobo, or canned chipotles in sauce, then try that. The result will likely be hotter and less delicate, but very tasty.
2 limes - one juiced, one wedged
a handful of cilantro, minced
1 vegetable bouillon cube, dissolved in warm water
splash of olive oil
an oven-proof casserole dish
1. If the fish is frozen, force-thaw it, and then rinse it under cold running water. Preheat your broiler.
2. Splash your baking dish with olive oil, and then set your fillet in it, turning it over a couple of times to coat it. Dust the fish liberally with salt, and then set it aside.
3. Melt the butter and add the chipotle powder and half of the lime juice. Mix it all together with a fork, and then pour it over the top of the fish, trying to keep as much on the fillet itself as possible. Rub it in a little with your hands, making sure it’s well-coated.
4. Sprinkle half the cilantro onto the surface of the fish, and then slide the dish under the broiler. I keep the top rack of the oven about 10 inches away from the broiler to prevent burning.
5. Cook the fish until the chipotle becomes fragrant - about 7 minutes. Pour half of the vegetable stock into the baking dish, and spoon some over the top of the fish.
6. Continue to let the fish cook, basting it occasionally, until it is flaky and opaque in its thickest part. Test periodically with a fork. Add broth as needed to keep some liquid in the bottom of the pan, but don’t smother the fish - too much liquid, and it will poach rather than broil. We just want to keep it moist and still let the edges crisp.
Serve in a dish that holds juice, and spoon the butter-broth mixture over each portion. Toss on the remaining cilantro and lime juice, and offer extra wedges of lime at the table. This preparation goes beautifully with Asian-style fried rice, sesame noodles, Cuban rice and beans, and astringent green salads. The leftovers make excellent filling for fish tacos - just add black beans and cabbage slaw!
This is a rich, earthy dish that originates in the Bahia region of Brazil.Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper.The original recipe calls for leaving the skins on the fillets, which creates a fishier-tasting stew.This recipe recommends skinless, boneless fillets; they will break apart during the cooking process.Serves 6 accompanied by rice -a robust and warming meal for autumn or winter evenings.
You will need:
6 six-ounce fillets of halibut, cod or grouper
2 handfuls of fresh cilantro
2 limes, juiced
1 bulb of garlic, peeled (6 or 8 cloves)
3 medium onions, 2 chopped, 1 thinly sliced
1 thirteen-ounce can of coconut milk
olive oil
3 or 4 ripe plum tomatoes, coarsely chopped
salt and pepper
fresh chilies, minced or ground (optional)
1.Marinate the fish: chop up 1/3 of the cilantro and mix it with the lime juice, salt, and garlic in a medium-sized bowl.Rinse the fillets in cold water and add them to the marinade, making sure they are all well coated.Set the bowl aside at room temperature for 20-30 minutes while you prepare the stew.
2.Combine the chopped onion and the coconut milk in a blender or food processor, and pulse to a puree.Set this mixture aside.
3.Heat a healthy splash of olive oil in a heavy, deep pan.When the oil is hot, add the tomatoes and half of the remaining cilantro and cook until the tomatoes soften and begin to turn to sauce.
4.Add the coconut-onion puree to the tomatoes, along with salt and pepper to taste.For a spicier, more warming stew, add a few minced chilies.Bring the entire mixture to a boil, then reduce the heat and let it thicken.
5.When the stew has reached a nice consistency, take the fillets out of the marinade one by one and nestle them into the stew.Pour the remaining marinade over the top, along with the rest of the cilantro.Allow the stew to boil again, and then reduce the heat once more and let it thicken.Cook 15-20 minutes, or until the fish is fully cooked through; spoon the sauce over the fish throughout the cooking process.
6.Near the end of the process, add the sliced onion to the top.The stew can be garnished with more fresh cilantro or tomato slices; flavored oils also make a nice touch.Adjust the seasonings and serve.
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