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3 outta 4 white fish ain’t bad

July 21st, 2011 1 Comment

Recently I’ve been making my way through Mark Bittman’s white fish a dozen ways. The super simple and affordable recipes won’t win any awards, but they’re dependable and make for a solid meal.  I’ve made 4 out of the 12 and loved 3.

My preferred white fish is halibut because it’s indestructible and doesn’t taste fishy.  Unfortunately it can be pricey.  My second choice is cod.

Below are the recipes with my additions. For example, Bittman didn’t use tomatoes in the the recipe for sauteed white fish with prosciutto you see above.  But I love the addition. (Click here for his originals.)

Sauteed White Fish Wrapped in Prosciutto

  • Lay 2 slices of prosciutto, slightly overlapping, on work surface; top with basil leaves.
  • Wrap each piece of fish in prosciutto/basil.
  • Chop tomatoes and take out the seeds.  Salt.
  • Cook in oil with garlic on medium heat.
  • Before the fish is done, add chopped tomatoes.

Roasted with Potatoes + Roasted with Herbs

I combined two recipes.

  • Heat oven to 425.
  • Toss 2 pounds sliced new potatoes with olive oil, fresh herbs, dried herbs (your choice).
  • Roast, turning occasionally, until brown.
  • Add 1 tablespoon chopped sage (optional in my opinion) and 1 teaspoon (or more) minced garlic.
  • Top with fish rubbed in herbs (fresh or dried) and 2 tablespoons oil.
  • Roast until fish is done.

Roasted with Leeks and Bacon

I didn’t really like this one.  The bacon was overbearing and made the whole thing greasy.

  • Toss 4 sliced leeks and 2 ounces chopped bacon (optional) with olive oil.
  • Roast for 10 minutes, then add 1 tablespoon thyme leaves and ½ cup white wine.
  • Roast 20 minutes, then top with fish and 2 tablespoons oil and roast until fish is done.

I’m also going to re-post Sarah’s delicious white fish with pineapple salsa recipe I make at least once a month during the summer.  Still loving it!

White Fish with Pineapple Salsa

To roast, set the oven at 450.  Or you can broil it, which I prefer.  Just make sure to use a broiler pan lined with foil.

Marinade:

  • 3 tbsp. lime juice
  • 3 tbsp. salad oil
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. garlic salt & pepper

Combine all ingredients and shake well. Pour marinade over fish. Let stand for at least 15 minutes, turning once.

Broil 4-5 inches from flame. Squeeze lime wedges on top when preparing to serve to activate marinade flavors.

Pineapple Salsa

  • 1 pineapple), peeled and diced
  • ¼ cup chopped scallion, green part only
  • ¼ cup diced red bell pepper
  • 1 tablespoon finely diced fresh jalapeno
  • 1 tablespoon chopped fresh cilantro
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ½ teaspoon extra-virgin olive oil

Mix together in a bowl and voila.

You can make the salsa ahead of time.   There will be a lot of extra salsa you can eat with chips the next day.

The next one on my Bittman list is Poached with Ginger and Soy, so stay tuned!

 

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