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 Québec 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

Directions:
- Preheat oven to 375

Cod
- 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

Cod

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

Cusk

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

Cunner

 - 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!