| The best
way to cook fillets: and steaks
is explained in detail by Pam Anderson in "How to Cook Without
a Book." When sauting or searing, the pan should heat up slowly
to maintain the heat and the fish should not be crowded or touching.
Too much open space in the pan will cause smoke.
Saute — frozen fillets such as orange roughy or catfish should
be 1/2-11/4 inches thick to cook quickly but hold together in the
pan. Heat pan over low heat and add 2 tablespoons butter and 1 tablespoon
oil to a 10- or 12-inch skillet. Salt and pepper fillets and dredge
in flour. When butter stops foaming and starts to smell nutty brown,
increase heat in pan to medium-high.
To test, flick a bit of flour into the pan and if it sizzles and
turns brown the pan is ready. Carefully lay two fillets in pan.
(Do not crowd, better to cook in two batches.)
Cook fillets 2-3 minutes or until light brown and crust forms on
one side. Using thin spatula, turn only once cooking 1-3 minutes
depending on thickness. Place fillets into warm oven and prepare
a pan sauce such as:
White Wine Vinegar Pan Sauce
6 tablespoons chicken broth
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
Mix and pour into hot sautŽ pan reducing by half. Whisk in:
1 tablespoon butter.
Spoon over each fillet.
Do not use cast iron pan when preparing pan sauce.
Sear — fish steaks such as tuna, swordfish, shark or scallops.
Use a heavy bottomed 12-inch skillet and place over low heat for
5 to 10 minutes or medium heat for 3-4 minutes. Do not oil pan but
drizzle oil on fish then salt and pepper.
Turn heat under pan to high and turn on exhaust fan. Place steaks
into pan and sear for 31/2-4 minutes, turn once and cook 2 minutes.
Scallops cook 2 minutes per side. Serve with:
Lemon Caper Sauce
11/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1-2 tablespoons capers
Chives, minced
Italian parsley, chopped
Combine all of the above and chill until served.
Poach
— fish steaks or fillets 3/4-1 inch thick. Put 2-3 inches
of water in a broad, shallow pan. Slices of lemon, herbs (parsley,
dill, chives or bay leaf) salt and pepper can be added to the water
before bringing it to a boil. Reduce heat, add fish and simmer until
fish is opaque, approximately 8 to 10 minutes.
Ceviche
— or Seviche is of Spanish origin and uses citric acid from
lime and/or orange juice to "cook" the raw fish. The look
and texture of the fish is changed from raw and translucent to opaque
and firm. Rick Bayless, renowned Mexican cook, thinks ceviche is
the epitome of refreshment in warm weather.
The National Fisheries Institute recommends using fish for ceviche
that is frozen at zero degrees Farenheit (this usually means commercial
freezing) to completely wipe out chances of parasite contamination.
Ceviche
1/3 cup fresh lime juice
1/2 cup fresh orange juice
1 tablespoon apple cider vinegar
2 tablespoons cilantro, chopped
1/2 small red onion, thinly sliced
1/2 jalapeno pepper, seeded and finely chopped
1 cup uncooked bay scallops or sea scallops cut into small pieces
— keep fish very cold
Combine all the ingredients and keep cold in refrigerator over
ice bath for at least 3 hours. Drain marinade before serving in
lettuce-lined cups or on tortilla chips.
Fish
Guy's Cocktail Sauce for Shrimp:
1/2 orange
1 lemon
1 lime
1 10-ounce bottle Heinz 57 Chili Sauce
1 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon Paul Prudhomme's Seafood Magic
2 teaspoons grated fresh horseradish
1/2 teaspoon Worcestershire sauce
1/4teaspoon paprika
Tabasco to taste
Squeeze juice from orange, lemon and lime, combine with other ingredients
and allow flavors to blend in refrigerator several hours or overnight.
Serve with cooked shrimp.
Shrimp Scampi:
Serves 4-6.
2 tablespoons olive oil
2 pounds large shrimp (21-25 per pound) with shell or deveined
& peeled
3 tablespoons unsalted butter
4 medium cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne
Salt and black pepper
1. Heat 12-inch skillet over high heat until hot, 2-3 minutes.
Add 1 tablespoon oil and swirl to coat bottom of pan.
Add 1 pound of shrimp and cook, stirring occasionally, until just
opaque about 1 minute.
Repeat with second pound. (Cooking shrimp with the shells on gives
more flavor. Remove shells before step 2.)
2. Return empty skillet to medium-low heat; melt 1 tablespoon butter.
Add garlic and cook stirring constantly, about 30 seconds.
Off heat, add lemon juice and vermouth. Return to heat and whisk
in remaining 2 tablespoons of butter, add parsley and cayenne.
Season to taste with salt and pepper.
Add shrimp and accumulated juices to skillet.
Toss to combine and serve immediately
From— "America's Test Kitchen Cook Book"
Coctel de Concha:
11/2 pounds raw scallops, seared
3/4 cup fresh lime juice
1 small white onion, finely chopped
1/2 bunch cilantro, finely chopped
1 cucumber peeled, seeded and chopped
1 jalapeno seeded, finely chopped
1/2 -3/4 cup tomato sauce or ketchup
Pepper sauce (Tapatio brand)
Quickly sear both sides of scallops in a very hot skillet. Cool
and roughly chop scallops. Combine remaining ingredients and add
pepper sauce in increments to desired taste. Add chopped scallops
and chill for 30 minutes. Serve in tortilla cup or glassware for
more formal presentation. Other additions are chopped green onion,
tomatoes, avocado or jicama. Shrimp, snapper or crab can be substituted
for scallops.
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