Searing, Steaming, Poaching, Boiling: How We've Liked to Prepare our Local Fish
In my last post, I talked about our wonderful fishermen, Haworth Fish, who’ve provided us with the freshest, locally caught fish this year.
One of the ways I’ve really liked to prepare the fish is simply searing it with some salt, and maybe adding some lemon on later.
I originally found this method of preparing fish from the Lodge cast iron skillet brand’s website of all places. It’s really an easy recipe. First, salt the fish.
Then, sear the fish about 4 minutes on one side. Then, sear on the other side for 1 minute. And then finally put in a 400 degree oven for 5 minutes. You can adjust the times down a bit for thinner cuts. (And yes, my cast iron skillet is a Lodge!)
The cast iron just gives the nicest sear on the fish, while the inside can be fully cooked yet still be silky.
Here I’ve prepared a little chimichurri to go with the tuna.
Searing the fish is also good for fish tacos.
And the other method that we’ve loved, has been steaming the fish, Chinese style, with ginger, scallions, and cilantro. Steaming is especially good for halibut, because the delicate, custardy texture of halibut really is preserved with gentle steaming.
And we love cilantro, sometimes burying the fish in it!
I’ve tried other ways of preparing the fish too. Here, I’ve prepared slices of opah, to try out the Sichuan dish, 水煮鱼, or water boiled fish.
I’ve added in silken tofu alongside of it. It came out surprisingly well, though the amount of prep work meant that I only made this once!
Sometimes the simplest methods of preparation are the best.
