Fish

GRILLED SEA BASS AND SCURVY FIGHTER

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Grilled with orange

JAMAICAN ORANGE SEA BASS

2  Tablespoons Allspice berries (or ground Allspice, just not as tasty)

2  jalapeno or serrano peppers cored, seeded and minced (more or less to taste)

3  garlic cloves minced or pressed

3 green onions minced

1/4  cup  freshly-squeezed orange juice (fights scurvy)

1 Tablespoon grated orange zest

1 Tablespoon  vegetable oil

Salt and freshly-ground black pepper to taste

1 1/2 to 2  lb  sea bass fillets  (Snapper, Rockfish or Halibut substitute nicely)

2 navel oranges cut in 1″ slices

 

Finely crush the allspice berries with a mortar and pestle, or grind them in a spice grinder.

In a small bowl, combine the allspice with the peppers, garlic, onions, orange juice, orange zest, oil, salt and pepper. Stir to mix well.

Preheat the grill. Put fish fillets in a shallow dish and lightly spoon the marinade mixture over them. Turn the fillets so they are evenly coated with the marinade and set aside for 10 to 15 minutes. Put the fish fillets on the hot grill, with the orange slices alongside. Cook until the fish 3 to 4 minutes per side. Turn the orange slices occasionally, so they brown evenly.

Serve the grilled fish with grilled orange slices.

This recipe yields 4 servings.

Sweet & Sassy Filipino Sole

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SWEET & SASSY FILIPINO SOLE

 1/3 C Fruit juice Citrus or a mixture of tropical juices (Grape juice is just wrong)

(Check out the salsa recipe below for extra juice)

2 pounds sole fillets (or other white fish)

1 1/4  Cup cashews or pecans

1 1/2 Cup Bread Crumbs (Japanese Panko crumbs are good)

2 tsp salt

2 tsp fresh ground pepper

Vegetable oil as needed for frying

1 large egg, beaten with 1 T water

Make the Citrus salsa first and then place fillets in a heavy zip-lock bag and pour in some of the juice. Seal the bag and chill fish for 15 minutes.

While the fish is marinating, crush the nuts (I used the blender) until finally ground  Place in shallow bowl and mix in bread crumbs and salt and pepper.

Pour 2 tablespoons oil into a 10- to 12- inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in beaten egg, then in cashew mixture to coat.

Place single layer in hot pan, don’t crowd them.  Cook until browned on the bottom, about 2 minutes; turn with a spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer. Drain briefly on paper towels; keep warm in a 200 degrees oven.

Transfer fillets to plates and top with citrus salsa; serve.

 CITRUS SALSA

Makes about 3 cups

1  Grapefruit (sectioned)

1  Honey tangerine (sectioned)

1  Sweet orange(sectioned)

1  Mango peeled and diced

1/3 cup chopped pineapple

1  Large lemon (peeled, and chopped)

1  lime (yeah you have the drill)

1  avocado

6  kumquats minced

1  fresh hot red chili pepper (de-veined, seeded, and minced)

2  tablespoons chopped fresh mint

1/2 teaspoon salt

When you section the fruit, be sure to remove the peel and membranes (white stuff).  Save some of the extra juice to marinate the fish.

Cut fruit into 1/2-inch-thick slices, then cut into smaller cubes, discard seeds.

Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.

 

SOUTH SEAS FISH BAKE

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SOUTH SEAS FISH BAKE

           8    large firm fillets of white fish (cod, halibut, snapper, grouper even catfish)
           8    large leeks
          1     firm mango
          1     Papaya
          1     Small can of sliced pineapple – fresh if you have it
          1     can coconut milk
        1/2     tsp  coriander
        1/2     tsp basil
         sea salt and freshly ground pepper to taste
          6    tbl  olive oil
          1/4    Cup coconut (optional)

 Prepare the leeks by trimming the root, and cutting the tough green tops.  Then cut in half, then into julienne strips. When finished soak them in cold water for 10 minutes, then drain.

 Place 3 tablespoons of olive oil into a sauté pan over high heat and add the leeks. Stir over a high heat until the leeks start to wilt, about 1 minute, and then turn the heat down and cook slowly until caramelized, about 2 hour.

 Meanwhile, wash the fish and pat dry. Oil a baking dish large enough to hold all the fish. Thinly slice half the papaya and place on the bottom of the dish. Salt and pepper the fish and place on top of the papaya. Pour the coconut milk over the top.

 Bake at 350° for 10 minutes.

 Cut the remaining papaya, pineapple and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet, sprinkle with coconut.

 Return to the oven for 5 minutes.  Don’t over cook the fish. Times will vary with the thickness and type of the fish. Serve on a warm platter, first place the leeks on the platter, then the fish, and make sure each has a generous amount of the fruit mixture on top.  Garnish with fresh basil and any fruit you may have left.