Thursday, June 14, 2007
I clipped this recipe out of a Health mag. Can not remember which one, I only put a date on the back of it. It is dated 1989 with a note on Whitefish. The note reads: Whitefish has a delicate troutlike flavor that calls for subtle seasonings such as lemon, parsley, asparagus, or mild cheeses. Some other great ways to prepare are: 1). stuff a whole gutted whitefish with sprigs of fresh dill. Rub the outside of the fish with olive oil, then grill until cooked through. Serve hot or cold. 2). Poach whole gutted fish, then remove skin and bones. Serve with chopped avocado and lime juice for drizzling. 3). Substitute flaked cooked whitefish for canned tuna or salmon in a fish salad recipe.
2 tablespoons pine nuts
1 pound flounder (or other small fillet)
2 tablespoons cornmeal
2 teaspoons sweet butter
1 shallot, minced
1 sweet red or yellow pepper, cut into julienne strips
1 teaspoon balsamic vinegar
1/4 cup chicken stock (There is a recipe for this further down the blog list)
Toast pine nuts by placing them in a hot nonstick skillet and stirring frequently over medium-high heat until toasted, about 2 minutes. (Be careful not to let them burn.) Remove from heat and set aside.
Sprinkle fish with cornmeal.
In a large nonstick skillet, melt butter over medium heat. Add fish and saute until cooked through, about 2 minutes on each side.
Remove fish from the pan and place on individual serving plates.
Add shallots & peppers strips to the hot pan & saute until fragrant and slightly wilted, about 2 minutes. Then add vinegar and stock, increase heat to high, and boil until liquid is reduced by half. Pour over fish, top with pine nuts, and serve hot. Makes about 4 servings.