Dining off the beaten path (with bonus recipe)
Posted: Mon Apr 18, 2016 4:00 pm
Mahi, lobster, snapper, grouper, wahoo, we all know those are excellent table fare.
But what about the lesser knowns? The fish you can't buy at the market? Have you eaten amberjack, toro, or some other fish that many toss back without a second thought? Are you the intrepid angler who caught the first monkfish (which a friend of mine calls "mother in law fish") and said "yep, I am totally gonna eat that toe looking slug with fins"?
My first time offshore I caught a pretty decent blue runner. The people I was with convinced me it was useless, even as bait, so I threw it back. Next time I caught one, I was with somebody who knew better. Turns out, if you completely cut out the bloodline (dark lateral line) when you clean and fillet it, the flesh does not take on an iron flavor. The result is a nice flavorful fish that is actually far more mild than spanish mackerel. Even better if you soak overnight in buttermilk, which works to lessen the "fishyness" of any fish.
Finally, since almost all of you have a million times my experience on the water and have been an excellent resource, I want to try to give back with something I do know how to do.
For an excellent seafood (or any meat really) recipe:
Rub the fish with olive oil. Wait until immediately before cooking to salt and pepper the meat (go easy on the salt if not using unsalted butter for the next step below), Using a stainless steel skillet (not a nonstick or cast iron), sear the meat 3-5 minutes per side on medium or medium high. You want a nice build up of brown stuff (not to be confused with burnt pieces of meat) on the bottom of the pan. That brown stuff is called "fond" and is the key to a flavorful sauce!
Remove the meat, and keep it someplace warm. An oven set to 175 degrees works fine. Now, you will deglaze the pan, which is a poncy word for "add liquid." Pour 1/3 cup of your liquid of choice. For fish, I use a dry white wine (pinot grigio, sauvignon blanc). Using a wooden spatula, scrape the bottom of the pan and dissolve all that brown stuff in the wine. It should be bubbling at this point. Drop it to low heat and keep heating it until it thickens (which, in poncy, is called a reduction).
Cut 2-3 tablespoons of butter into 4-6 pieces and melt two at a time in the sauce while whisking it. Finally, stir in your seasoning of choice. Examples: garlic, parsley, chives, scallions, or whatever suits your mood. Fresh green herbs work wonders. Drizzle over the meat and serve!
But what about the lesser knowns? The fish you can't buy at the market? Have you eaten amberjack, toro, or some other fish that many toss back without a second thought? Are you the intrepid angler who caught the first monkfish (which a friend of mine calls "mother in law fish") and said "yep, I am totally gonna eat that toe looking slug with fins"?
My first time offshore I caught a pretty decent blue runner. The people I was with convinced me it was useless, even as bait, so I threw it back. Next time I caught one, I was with somebody who knew better. Turns out, if you completely cut out the bloodline (dark lateral line) when you clean and fillet it, the flesh does not take on an iron flavor. The result is a nice flavorful fish that is actually far more mild than spanish mackerel. Even better if you soak overnight in buttermilk, which works to lessen the "fishyness" of any fish.
Finally, since almost all of you have a million times my experience on the water and have been an excellent resource, I want to try to give back with something I do know how to do.
For an excellent seafood (or any meat really) recipe:
Rub the fish with olive oil. Wait until immediately before cooking to salt and pepper the meat (go easy on the salt if not using unsalted butter for the next step below), Using a stainless steel skillet (not a nonstick or cast iron), sear the meat 3-5 minutes per side on medium or medium high. You want a nice build up of brown stuff (not to be confused with burnt pieces of meat) on the bottom of the pan. That brown stuff is called "fond" and is the key to a flavorful sauce!
Remove the meat, and keep it someplace warm. An oven set to 175 degrees works fine. Now, you will deglaze the pan, which is a poncy word for "add liquid." Pour 1/3 cup of your liquid of choice. For fish, I use a dry white wine (pinot grigio, sauvignon blanc). Using a wooden spatula, scrape the bottom of the pan and dissolve all that brown stuff in the wine. It should be bubbling at this point. Drop it to low heat and keep heating it until it thickens (which, in poncy, is called a reduction).
Cut 2-3 tablespoons of butter into 4-6 pieces and melt two at a time in the sauce while whisking it. Finally, stir in your seasoning of choice. Examples: garlic, parsley, chives, scallions, or whatever suits your mood. Fresh green herbs work wonders. Drizzle over the meat and serve!