When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading
Tag: fish
Herbed Fishballs with Tomato-Chickpea Sauce
I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading
Fried White Anchovies with Parsley-Lime Dressing
Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”. Continue reading
Salmon with Sweet and Spicy Almond Topping
While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading
Fried Fish with Agristada – Sephardic Lemon and Egg Sauce
Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke. Continue reading
Herbed Fish Cakes
These fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet. Continue reading
Red Trout with Grapes and Almonds
Baked/Steamed Chilean Sea Bass with Cilantro, Lime and Jalapenos
Chilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. Continue reading