July 1, 2009
As your humble servant of Atlantis’s treasures I implore you to take the intellectual high road and not sink to the lowest common denominator of today’s drone class.
And although many of you already find solace in the intricate web of classical music or the poignant poetry of long gone masters might I suggest a large buttered popcorn and Transformers 2…those Cybertron Autobots just rock my world. And it is with scholarly diligence the fisherman of the world, have transformed laborious pursuits and nautical intelligence into but another feast for our tables. Thank you again for allowing us to share our passions with you.
From the North: New Bedford Grey Sole, Local Golden Tile Fish (See Recipe below), Monkfish Fillet, Dry Day boat Sea Scallops from off the coast of Cape May .
From the Pacific
From the South :
From Sustainable Waters of the World: Artic Char, Costa Rican Tilapia, always store cut.
The second recipe today Fish Tacos can be used with just about any fish you like
Tilefish Caesar Salad
Serves 4
Ingredients
21b Tilefish, Grouper or Snapper or even Salmon
1 head of Romaine Lettuce torn for a salad
oil, for frying
2 tbsp flour
8oz garden peas (fresh or frozen)
salt and freshly ground black pepper
grated parmesan, to serve
For the sauce:
14oz crème frâche you can buy the Crème frâche or with a little time you can make it yourself and you can serve up some severe bragging rights
2 tsp whole grain mustard
2 lemons, juice only
2 small garlic clove, crushed
a handful of basil, shredded (reserve some for the garnish)
How it’s done
Bring a medium saucepan of salted water to a boil and preheat a frying pan.
Mix all the sauce ingredients together well in a blender. Check for seasoning.. Cook the peas in the boiling water.
Season the flour and dip the fish fillet in it.
Heat the oil in the frying pan and fry the fish fillets on a high heat until browned on both sides.
Turn off the heat and allow to rest for 5 minutes.
Break the Tilefish up into large chunks.
Place the lettuce on a plate; place the grouper and peas on top and drizzle over the sauce and garnish with the parmesan and basil.
Crème frâche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Learn how to make homemade crème frâche. Plan ahead as this will take some time.
How it’s done
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.
Tips: Use as a thickener for soups or sauces.
Fish Tacos
This particular recipe calls for frying the fish in a batter which is fantastic but you can grill your fish or even use leftovers from the night before. As far as the accruements go, I’ve made some suggestions but it’s your piñata so hit it as hard as you want.
Ingredients
1 ½ lb of any fish fillet or fish steak you like.
8 flour tortillas
4 cups of shredded lettuce either romaine or iceberg
1 cup sour cream
salt and freshly ground black pepper
sunflower or canola oil for deep-frying
Flour for dredging fish seasoned with salt and pepper
For the batter:
8oz plain flour
2 eggs
7fl oz water
For the salsa:
1 medium red onion, finely chopped
5 tomatoes, skinned, seeded and finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tsp sugar
1 lime, juice only
4tbsp chopped fresh coriander
How it’s done
First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.
Cut the fish fillets crossways into strips 1 inch wide and season with plenty of salt and pepper.
For the batter, put the flour, eggs, water and a pinch of salt into a large mixing bowl and whisk until smooth
pour the sunflower oil into a pan until it is about one-third full and heat to 375F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute.
Warm the tortillas in a low oven or in a nonstick pan or even on the grill
dredge fish strips into seasoned flour making sure to shake off all excess flour (this step is done to make sure the fish is totally dry before you dip it into the batter) Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on paper towel.
To serve, put some lettuce down the centre of each tortilla, top with the fried fish, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve while wearing nothing but a sombrero or maybe fully clothed and with a
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