Fish Recipes

One of the people I work with asked me about cooking fish.  My standard answer is always "Don't overcook it".  What most people do however is just the opposite. Here is a method for a quick fish saute that finishes in the oven. It can be adapted to any kind of fish.  Do not use this method with Shrimp - you will overcook the Shrimp.

Set oven for 400

Take your fish out of the wrap or package and rinse with cold water. This will remove any loose scales or other debris left over from the fish monger.  Pat it dry and set on a clean dry dish. 

In shallow dish long enough to accommodate the fish, mix the following:

1/2 cup of all purpose flour
1 teaspoon cornstarch
1 teaspoon of salt
1/2 teaspoon of cracked black pepper.
pinch of Smoked Sweet Paprika

mix together to blend.  Dredge the fish in the flour on both sides so that it is lightly coated.  Place in a preheated saute pan that has Extra Virgin Olive Oil and butter heating. (Don't let the butter brown) Fry the fish on both side until is it brown. Then place the pan in the oven for 3- 5 minutes until the fish is done.

Take the pan out of the oven and place the fish on a serving platter or plate.  Add a minced shallot to the pan and cook for about one minute then add 1/4 cup of a  good white wine to deglaze the pan.  Take it off the heat and add 2 tablespoons butter.  As soon as the butter is melted pour the pan sauce over the fish and serve.

Blogger Issues

Google in its wisdom has created yet another new interface.  This one took me 15 minutes just to find the page where I can write a new post!!  So as I am learning this new interface there will be some days when nothing get posted.  I do apologize for that!!

I am working on some great recipes to share with you - I just have to learn how to do that all over again!

Stay tuned!!

Fire Up The Grill

It is time to talk about grilling. In this area most people are already grilling.  If you live in a place that grilling is seasonal now is the time to prepare your grill.  Even if you use the grill all year, it is a good time to do some basic maintenance.

Clean the grill - take the grates off and really scrub them. Use whatever method works best for your type of grate.  Clean the inside of the grill - the drip pans and the burners; the bottom of the grill where there can be deposits of semi burnt food.  All of those areas can be a fire hazard and make food taste bad.  If you have a charcoal grill, make sure all the vents work and that all the ash and any residue is clean out.

Taking the time now will give you better results.  Remember to rinse your grates well.  The first time you fire up your grill let it heat up and cook off any hidden cleaning residue.  Then oil the grates by taking a clean cloth of paper towel dipped in vegetable oil.

Enjoy one of the simple pleasures of live - food cooked over a grill!