Fishing for just the right recipe?
What can you do with fish? Well, a lot actually. If you’re in the market for something really fresh, introduce yourself to three local varieties expected in our fish market this May. Recipe tips come from Princeton Seafood Co-Owner, Marty Botham.
Despite its thick meaty look Botham says halibut is actually pretty light in taste and does well with a coating of olive oil and lemon pepper. Place the fillets in an oil-coated pan under the broiler and turn over once. Just be careful not to overcook Botham warns, or it will lose its natural moisture. (2 –3 minutes per side should put the fish at a nice medium-rare). “This fish is simply a joy to have around,” Botham said. “Easy, filling, white, tender … ahhhhh.”
Rock Cod swim in the waters just off the harbor. The fillet from the Rock Cod around here is known as the Pacific Red Snapper and is used in our world famous fish & chips recipe. But Botham says the fish doesn’t have to be deep-fried or breaded to taste good. “I enjoy this fish just as well right from the oven baked hot and fast,” Botham said. You can coat the fillet with a little mayonnaise and Parmesan cheese and sprinkle it with a little salt and pepper. Set fillets in a shallow pan in an oven set to 400 degrees and remove the fish from the heat as soon as you can lift the fillet and it breaks.
If everything goes according to plan, fresh, local salmon should reach our market by early May. Botham says the meat from the king salmon is especially rich in oil and makes for a great barbecued fish. Mild temperature and an indirect heat source lend themselves to a moist, flaky fillet. The salmon can be wrapped in foil after seasoning and will simmer and steam until done. Again, just make sure the meat is removed from its heat source at the medium-rare stage to avoid overcooking. Salmon can satisfy many palettes with as little seasoning as salt and pepper, Botham says, but his favorite combination borrows from the sweet and hot. For example, ¾ of a cup of olive oil, 2 tablespoons brown sugar and a mild hot sauce to taste can do wonders. Microwave the concoction to melt the sugar and use it to paste the fillet. Let the fish sit for several hours before you put it in the oven, then drizzle more over the fish while it cooks.