Swimmingly simple
PARIS — Living in France has meant that my once passing fancy for all things that swim has exploded into a very big love. From picking out the tiniest of bulots (sea snails) with needlelike tools and cracking open the claws of a fresh-caught homard (lobster) to learning that the best way to enjoy raie (skate) is with a simple lemon, butter and caper sauce, I have fallen hard.
I find myself visiting the poissonnieres more often than I do the butcher, because I've learned that fish is one of the easiest and healthiest dinners you can make.
And supersonic fast. Mussels? Just a few minutes. Salmon, into the oven at high heat, usually takes less than five. White fishes like flounder, cod, sole and snapper, ditto.
If you replace meat with fish during Lent but rely on restaurants to prepare it, try cooking your own.
The key is to find fresh fish, then not overcook it.
Which is easy to do, wherever you are.
For those of you who are timid about fish, fear not. Fish isn't finicky; it just requires you to pay attention.
If you're one of those people who likes to throw something on the stove and then leave the room, please don't do this to fish. You'll end up with fish that's overcooked and dry.
Enough of what not to do. Here are few tips on how to make fantastic fish every time:
Before buying any sort of fish, check to see what species are in season and plentiful and not on any watch list as being overfished or harmful in any way. The Marine Stewardship Council and Monterey Bay Aquarium post updated lists of sustainable seafood and what to avoid buying.
Buy only fish that have clear eyes and the faint scent of the sea. Never buy fish that smells “fishy.”
Tell your fishmonger what you're planning to make and ask which fish would be best. Lots of the white fishes may be easily swapped out for one another.
If you're not sure about how to cook a particular fish, just ask an expert.
Keep a pair of tweezers in your kitchen drawer to remove pin bones.
Although most fishmongers do this for you, it's always good to double-check and pull out any that were missed.
As fun for a kids' birthday party as for a grown-up dinner party. Double or triple the recipe as needed. These will disappear quickly.Makes 2 servings1 cup breadcrumbsSea salt and pepper10 ounces medium-firm white fish, such as halibut2 to 4 tablespoons olive oil2 pounds red-skinned potatoes, cut into sticks a la French fries¼ cup freshly grated ParmesanAbout 2 tablespoons fresh Italian parsley, choppedArugula, for serving (optional)Lemon wedges, for servingPreheat the oven to 450 degrees and line two cookie sheets with parchment paper, a smallish one and a larger one for the fries.In a shallow bowl or pie plate, mix the breadcrumbs with a pinch of sea salt and pepper.Cut your fish into about 12 sticklike pieces (I like mine about ½ inch thick by 1 inch wide), coat in 1 to 2 tablespoons of olive oil, and dredge each piece in the breadcrumbs. Place fish sticks on your smaller cookie sheet.Make the Parmesan fries: Place the potato pieces on the large cookie sheet, drizzle with 1 to 2 tablespoons of olive oil, and toss with your hands, making sure to evenly spread out the potatoes. Sprinkle with sea salt and pepper and bake for about 45 minutes, making sure to check on them frequently and toss them so they brown evenly.When the potatoes are nearly done, put them on the bottom rack of your oven and place the fish on the middle rack. Let the fish cook for 2 minutes; then carefully turn each stick and cook for 2 more minutes. Then remove everything from the oven.Sprinkle Parmesan and parsley all over the fries, and serve on a plate with the fish sticks. I like mine garnished with a handful of arugula and a lemon wedge to squeeze over the top.
Makes 6 servings. Total recipe time: 30 minutes.1 cup fat-free sour cream2 teaspoons dried dill3 tablespoons scallions (green onions), rinsed and finely chopped2 tablespoons Dijon mustard2 tablespoons lemon juice1½ pounds salmon fillet, cut into 6 portions (4 ounces each)½ teaspoon garlic powder½ teaspoon ground black pepperCooking sprayPreheat oven to 400 degrees.Whisk sour cream, dill, scallions, mustard and lemon juice in a small bowl to blend.Lightly coat baking sheet with cooking spray.Place salmon, skin side down, on the prepared baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce.Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 degrees).Serve immediately.Recipe courtesy of “Deliciously Healthy Eating,” National Heart Lung and Blood Institute.
As fun for a kids’ birthday party as for a grown-up dinner party. Double or triple the recipe as needed. These will disappear quickly.Makes 2 servings1 cup breadcrumbsSea salt and pepper10 ounces medium-firm white fish, such as halibut2 to 4 tablespoons olive oil2 pounds red-skinned potatoes, cut into sticks a la French fries¼ cup freshly grated ParmesanAbout 2 tablespoons fresh Italian parsley, choppedArugula, for serving (optional)Lemon wedges, for servingPreheat the oven to 450 degrees and line two cookie sheets with parchment paper, a smallish one and a larger one for the fries.In a shallow bowl or pie plate, mix the breadcrumbs with a pinch of sea salt and pepper.Cut your fish into about 12 sticklike pieces (I like mine about ½ inch thick by 1 inch wide), coat in 1 to 2 tablespoons of olive oil, and dredge each piece in the breadcrumbs. Place fish sticks on your smaller cookie sheet.Make the Parmesan fries: Place the potato pieces on the large cookie sheet, drizzle with 1 to 2 tablespoons of olive oil, and toss with your hands, making sure to evenly spread out the potatoes. Sprinkle with sea salt and pepper and bake for about 45 minutes, making sure to check on them frequently and toss them so they brown evenly.When the potatoes are nearly done, put them on the bottom rack of your oven and place the fish on the middle rack. Let the fish cook for 2 minutes; then carefully turn each stick and cook for 2 more minutes. Then remove everything from the oven.Sprinkle Parmesan and parsley all over the fries, and serve on a plate with the fish sticks. I like mine garnished with a handful of arugula and a lemon wedge to squeeze over the top.
