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.
The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...
Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.
Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.Read more...