Fennel Infused Flounder
1 lb flounder fillets
1 cup cherry tomatoes, halved
1 bulb fennel; remove stems and set aside, thinly slice bulb
1 sweet onion, thinly sliced
1 lemon, sliced
Salt and pepper
Preheat oven to 350.
Lightly oil bottom of pan.
Place down fennel stems.
Arrange onions and fennel over stems.; oil and season.
Place fish on top; oil and season
Top with lemon slices and tomatoes.
Bake until the fish is white and flaky.
Lemon & Herb Roasted Whiting
6 whole whiting, backbone removed, heads and tails intact
4 lemons, thinly sliced Fresh herbs (thyme, savory, etc)
6 cloves garlic, smashed
1 cup onions, sliced
¼ cup extra-virgin olive oil
¼ cup apple cider vinegar diluted with ¼ cup water
Zest of one lemon
Preheat oven to 400
Season fish cavities with sea salt and freshly ground black pepper
Insert lemon slices and a few sprigs of herb into each
Scatter onion on bottom of pan.
Fit whiting snugly in rows
Layer over remaining lemon slices, scatter with remaining herbs
Drizzle with olive oil, vinegar and lemon juice.
Cover with foil, roast for 10 minutes, then remove foil and cook for another 10-12 minutes or until fish is just cooked through.
Serve with pan juices.
Beer Battered Pollock
1 ½ lbs fresh pollock
¾ cup all-purpose flour
½ tsp black pepper
½ tsp choice seasonings (like cayenne, etc) optional
12 oz. beer*
Combine flour and pepper in a large bowl.
Slowly pour in beer, whisking constantly until smooth.
Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer.
Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.
Note: If you do not have a deep fryer, use a large stock pot with plenty of space between the oil and the top of the pot.
* Have fun experimenting with different beers for a unique twist! Pale ales and lagers are great for a traditional batter; stouts and porters for a richer taste. Avoid strong IPAs due to increased bitterness upon cooking.
|A Southern classic using local NH fish!|
6 ½"-thick 8-oz. skinless, boneless
1 tbsp. sweet paprika
2½ tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
¾ tsp. freshly ground black pepper
¾ tsp. freshly ground white pepper
½ tsp. dried thyme
½ tsp. dried oregano
10 oz. butter, melted
1lb fresh local Cusk (filleted)
1 can coconut milk (13.5 oz)
1 Tbsp coriander seeds (whole)
1 tsp fenugreek (whole)
1 dash of chili flakes
4-5 slices fresh ginger
1 large carrot
½ red onion
2 cloves garlic, minced
1 T fresh ginger, minced
¾ cup white wine (I used a sauvignon blanc)
Place coriander seeds and fenugreek seeds in pan and toast on medium heat until lightly browned.
In a bowl, mix together coconut milk, toasted coriander, fenugreek, chili flakes, and ginger. Submerge filleted cusk in mixture and let sit for 30-45 minutes.
Julienne the carrot, onion, and scallions.
In a large skillet add ginger and garlic and let infuse for a few minutes.
Add in the carrot and red onion.
Pour in the wine and cover.
Let steam until vegetables are starting to soften.
Remove fish from coconut milk, removing any seeds or ginger pieces, and let sit on paper towels.
Place fish on top of the vegetables. Season. Cover with scallions.
Cover and let cook a few minutes
Remove cover. Add butter. Spoon the cooking liquid over the fish until cooked through.
Once opaque/white in color, remove from heat….serve….and enjoy!