September 12, 2013

Here fishy fishy

When Ben came home with three different kinds of fish from a deep-sea fishing trip 20 miles off the coast of New Hampshire, I knew we were in for a treat.  We cooked the three kinds of fish three different ways.  These recipes can be used for any type of white fish, just pick which looks the best to you.  I can assure you they were all great and are pretty fool proof.

I was especially happy to use some of my new smoked spices from Qu├ębec for an extra kick! I received a package of sample spices, but you can get them for yourself here!

What's in the fridge:
- Fish! (Cod, Cusk and Cunner) 
- Smoked Paprika 
- Smoked Sea Salt
- Breadcrumbs
- Mayonnaise
- Mustard
- Asian Salad Dressing
- Lemon
- Capers
- White Wine
- Lemon Juice

I am not including measurements - it is completely up to taste and how much fish you have.  Really, you can't go wrong!

Smoked Paprika and Smoked Sea Salt from Smoke Fine Foods
- Preheat oven to 375

- Soak the fish in lemon juice for about 15 minutes
- Mix together some mayonnaise and mustard

Mayo and mustard
- Mix together breadcrumbs and smoked paprika (about 1 TBSP)
- Spread the mustard / mayo mixture on fish then coat with the breadcrumbs mixture

- Marinate fish in Asian salad dressing and some smoke sea salt (about 1/2 TBSP) for about 20 minutes.

- Pour white wine over fish
- Place lemon slices and capers on top of fish

 - Once all the fish are ready to go, place the three dishes in the oven for approx 20 minutes.  You know when they are done by getting a flaky look when you put a fork in the fish.

Ready for the oven
 - Plate and serve your fish sampler!

Bon Appetit!

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