Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Friday, 29 August 2008
This recipe for two is great with any texture of white fish, from flounder to shark. I tried it with a river trout recently and just about ate my weight. The flavors are all Mediterranean, so I paired it with a Caprese-style appetizer of mozzarella, tomato and basil on soft bread.
2 half-pound butterflied whole fish, or a pound of thin fillets
2 tablespoons of olive oil
3 tablespoons butter
Zest and juice of 1 lemon
Capers to taste
Flour (enough to lightly cover the fish)
Salt and pepper to taste
1/4 to 1/2 pound pasta (I used spaghetti, but any type will do)
Bring pasta water to a boil and start the pasta cooking.
Heat oven to 250 degrees.
Heat a large heavy-bottom pan (avoid non-stick pans for this recipe) on medium-high with a tablespoon of olive oil and a tablespoon of butter for each serving (don't crowd the pan; you may have to cook the fish in two batches). Lay the fish flat with the flesh side up and sprinkle with flour, salt and pepper.
Place the floured and seasoned side of the fish down in the pan and reduce the heat to medium. Cook for 4 to 6 minutes, depending on the thickness of the fish. (Disclaimer of common sense: You must be the judge of whether or not your fish is cooked. If it's thick, cook it longer.)
Place cooked fish on an oven-ready plate, and put into the warm oven. Repeat with the remaining fish, if necessary.
Add lemon juice and zest to pan drippings and stir to loosen the crispy deliciousness, then add remaining tablespoon of butter until melted. Toss in capers.
Serve sauce over fish and pasta.
Focaccia bread (you can use any kind of bread you like, or go without), cut into pieces just big enough to fit slices of mozzarella and tomatoes
Fresh mozzarella (in water), drained and sliced thin (1 large ball = 2-3 servings)
1 large tomato, sliced thin
Basil leaves, chopped roughly
Balsamic reduction (sometimes called a glaze)
Pine nuts (optional)
Greek olives (optional)
Lightly toast your bread and pine nuts. Then drizzle a little of the glaze over the bread and pile on one layer each of the cheese, tomatoes, basil and another drizzle of the glaze. Sprinkle on pine nuts and toss some olives on the plate.
National Fisherman Live: 10/21/14
In this episode:
North Pacific Council adjusts observer program
Fishermen: bluefin fishing best in 10 years
Catch limit raised for Bristol Bay red king crab
Canadian fishermen fight over lobster size rules
River conference addresses Dead Zone cleanup
National Fisherman Live: 10/7/14
In this episode, National Fisherman Publisher Jerry Fraser talks about the 1929 dragger Vandal.
NOAA and its fellow Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill have announced the signing of a formal Record of Decision to implement a gulf restoration plan. The 44 projects, totaling an estimated $627 million, will restore barrier islands, shorelines, dunes, underwater grasses and oyster beds.
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.