Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
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.
NMFS has awarded 16 grants totaling more than $2.5 million as part of its Bycatch Reduction Engineering Program.
The program supports the development of technological solutions and changes in fishing practices designed to minimize bycatch and aims to to find creative approaches and strategies for reducing bycatch, seabird interactions, and post-release mortality in federally managed fisheries.Read more...
Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.
Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.Read more...