Simple Easy, Fun and Friendly. What more could you ask for from a beautiful 6-7 ounce piece of Pescatore?! If you love that endorphn rush from your workout, it will be a whole lot more ' rushier ' with a lean body built from clean, flavorful protein from a great cooked piece of fish! Nutritionally dense, efficient calories and cell building, Shake your Fins with FISH for easy, lean and tasty! Pan Roasted Spiced Whitefish Cook Time: 5 minutes Preparation Time: 5 minutes Servings: 8-10 INGREDIENTS For the rub 1/4 cup chili powder 1 Tablespoon curry powder 2 teaspoons celery salt 1 teaspoon dry mustard 1 teaspoon oregano 1 teaspoon parsley flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon white pepper For the fish 1 Tablespoons butter 2 6-7 ounce pieces, boned skin on Whitefish METHOD Mix together all ingredients. Store in air-tight container until ready to use. To prepare fish, take it out of the refrigerator. Using a paper towel, pat dry on both sides. Rub both pieces of fish on each side with 1 full teaspoon of this spice mix. Warm a ten inch skillet over medium heat, add the butter and when it stops foaming, slide in each piece of fish skin side down. Cook 3 minutes over medium heat until the edges just start to show a little white. Turn, and cook two more minutes. Remove fish to a tasty pile of seasoned green beans or slivered zucchini, dressed lightly with vinegar, olive oil and a drop of two of lemon juice. May All Your Fish Come True.
Almost daily at events, demonstrations or out and about I hear people ask about how to cook fish. They are thinking they need a recipe but even before that, the cook has to understand how to COOK fish.
Launch your love to cook the fish properly. Practice, practice, practice, different kinds of flat, thick, oil, lean and lake or sea catch with simple seasoning, rub of garlic and/or squeeze of lemon. Pay attention to how you buy the fish and try to separate it from other groceries. It is not like meat, poultry, vegetables or dairy. Try not to leave it in the car while watching your kids basketball practice! Get a small folding thermal pouch and ask for some packing ice at the fish counter. Maintaining the fresh quality is the best start to insuring good cooking. I designed these simple tips to help.
Three Easy Methods to Prepare Fish Cooking directions: 4-ounce, 1-inch fillet Cook fish when ready to eat. ON THE GRILL Prep: Bring your seafood to room temperature, and heat grill to medium. Flavor: Brush with oil, then sprinkle with your choice of rub, seasoning, herbs and/or spices. Grill: Wipe grill with an oiled cloth. Cook fish gently 3 minutes on the first side turning and finishing another 2 minutes on the second or until almost cooked through. Remove to plate and tent loosely with foil to keep moist and warm. IN THE OVEN: Prep: Bring fish to room temperature and pre-heat oven to 350˚. Flavor: Brush with oil, then sprinkle with your choice of rub, seasoning, herbs and/or spices. Cook: Place fish in a foil pouch and bake for 20 minutes. Remove from oven. Open pouch slightly to let some steam escape. Let rest in foil pouch until ready to serve . ON THE STOVE: Prep: Bring fish to room temperature and heat a pan on medium heat. Flavor: Brush with oil, then sprinkle with your choice of rub, seasoning, herbs and/or spices. Cook: Add one tablespoon of oil or butter to pan and slide in fish. Cook fish gently 3 minutes on the first side turning and finishing another 2 minutes on the second or until almost cooked through. Remove to plate and tent loosely with foil to keep moist and warm.