Once you've tasted fresh fish or shellfish, its flavor will have you hooked. But fish is not only delicious, it is low in calories and fat, and some of the fat it does contain - Omega-3 oils - may be a defense against some health problems. Recent medical studies suggest that eating certain types of fish can reduce your risk of heart disease by helping to lower blood cholesterol and blood pressure, counter arthritis, and stimulate the immune system, among other desirable effects.
We love fish and shellfish not only because it tastes good and is good for us, but it also only takes minutes to prepare. In fact, overcooked fish and shellfish will be mealy, tough, and dry. For best results with fresh fish, measure the fish at its thickest part and cook it for a total of 10 minutes per inch, plus or minus any fractions. For shellfish, refer to our recipes, as the timing is different with each variety.
Before we start, let us share the best way to purchase fresh fish. It is an easy rule and one that makes a lot of sense. Never buy fish in a market that smells of fish. Fresh fish does not have an odor. Its flesh is not mushy or dull in color. It should be displayed on fresh ice chips. If you are purchasing a whole fish, make sure the eyes are bright. Ask the fish monger to allow you to touch and smell the fish. It should be resilient and have no offensive aroma. Bring your fish home and use it as soon as possible. If something comes up, flash freeze it and store in a freezer for a few weeks. Make sure to remove any pin bones from filleted fish before serving. A small pointed kitchen (needlenose) pliers will help here.
Our first menu is an Italian feast that is quick and easy, but elegant. Feel free to substitute firm fleshed fish or other shell fish for the scallops. The salad is based on two staples of the Italian garden-fennel and arugula, a combination that is always a winner. Dessert is a delicious combination of pears baked with balsamic vinegar with a dusting of crushed Amaretti cookies.
(for the recipes, click on The Recipes or click on the individual recipe above)
Many white fishes are very mild in taste and therefore are thought to be too bland to serve plain. This way of baking the fish with a sauce of peppers, onions and tomatoes turns bland to sparkle. Sautéed cucumbers are often served with fish and if you have never tried this salad staple as vegetable, you are in for a pleasant surprise. Change the dessert crisp depending on what fruits are in fresh in the market. It will become a favorite dessert, different with each season.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our next menu features mild-flavored halibut. With the aid of a well seasoned cast-iron skillet, we get a delicious crust redolent with herbs on the fish without an ounce of added fat. As a go-wish we suggest a chunky onion and tomato combination and a salad of mixed chicory with slices of crisp apples. Dessert is a comforting rice pudding made from arborio rice, the rice we usually use for risotto.
(for the recipes, click on The Recipes or click on the individual recipe above)
For our last supper, we head south to Florida for our inspiration. There, crab cakes are legendary. Since they are usually sautéed in butter, we opted to once again use our ancient cast-iron skillet to obtain the crispy outer texture without the added fat. With the crab cakes, we suggest a nippy orange salsa (where we live, most every fruit and vegetable is made into salsa sooner or later) and a salad with hearts of palm. We used to buy cans of palm hearts that were imported from Brazil, but recently we've found a new jarred variety (sold in the canned vegetable section) coming to our stores from Costa Rica that's far superior in quality. Since our market often features them on special, we stock up for future use. Dessert makes use of the excellent winter mangos now in the markets in a delicious bread pudding.
(for the recipes, click on The Recipes or click on the individual recipe above)
