I hardly ever make fish at home, even though it's really good for me, for a couple of reasons: you really should buy it and make it the same day, and also, I kinda don't really like the taste of fish.
But not all fish are created equal. And while I still can't make myself make a habit of strongly flavored fish like salmon, mackerel, or swordfish, I do enjoy the occasional firm-fleshed swimmer like monkfish.
So of course when I was looking for a fish recipe to try out, I went to the Ad Hoc cookbook first.
You basically heat up a whole lot of butter in a pan on the stovetop, throw some rosemary and garlic in it to flavor it, and do that awesome restaurant trick where you tip the pan and ladle the melted butter over the fish continuously, basting it, while it cooks. Makes me feel all cheffy.
Okay, it's not the healthiest way to prepare fish, no matter what kind it is.
But it's very good with polenta and snowpeas.
Oh yes. And wine, of course.
I'm with you, I can't do th fishy-fishes. This technique would also be great with Halibut, which is my go-to fish.
Posted by: Stacey Ballis | March 17, 2011 at 11:35 AM