In my last blog I detailed the health benefits associated with a diet that included at least a couple of servings of fish per week. I realize that there are many people who rarely if ever opt to cook fish for their families. But, as I mentioned earlier, I grew up on an island surrounded by water. Consequently, it was not at all unusual for our family (along with most families in Hawaii) to eat fish for breakfast (mahi mahi and eggs), lunch (fish tacos) and dinner (poached or grilled fish fillets).
Some call Hawaii the Napa Valley of the seafood world. It’s true that the 50th State is very blessed in that by having such an abundance of fresh fish most residents could go on a fish diet and eat a different type of fish every day.
I am happy to share with you some of my family’s favorite fish dishes and was very careful to select the ones that did not require using fish indigenous to Hawaii. The following are some very simple, yet delicious fish entrees. Enjoy!
Super Simple Steamed Fish
Ingredients:
1-1/2 or 2 pounds whole, scaled fish, such as red snapper or black bass; or a thick chunk of striped or black bass
1-1/2-inch piece fresh ginger, peeled and cut in fine slivers
1 scallion, sliced lengthwise
3 tablespoons peanut oil
4-1/2 teaspoons soy sauce
2 cilantro sprigs
Rinse and dry the fish. Place in a heatproof dish.
Set a rack in a pot and add about 2 inches of water. (You could use a steamer.) Boil water. Set the dish with the fish on the rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
Use a sharp knife through the thickest part of the fish to see if it’s done. It should flake easily and look opaque all the way to the bone. When fish is done discard any accumulated liquid.
Sprinkle ginger, scallion and cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately. Makes 4 to 6 servings.
Swordfish with Tomatoes and Basil Oil
Ingredients:
4 swordfish or mahi-mahi filets, 6 ounces each
Olive oil
1-tablespoon garlic, chopped
3/4 cup shiitake mushrooms, sliced
3/4 cup whole yellow pear tomatoes
1 cup whole red pear tomatoes
1/2-cup kalamata olives
3/4-cup balsamic vinegar
2 tablespoons basil oil (recipe follows)
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
Salt and freshly ground white pepper to taste
Sauté the fish filets in a small amount of olive oil until medium rare and light brown. Remove from pan and keep warm.
To make the garnish: In the same pan, lightly sauté the garlic and add (in this order) the mushrooms, tomatoes, olives, vinegar, basil oil, fresh rosemary and thyme. Sauté lightly for two minutes. Season with salt and pepper.
Place each fish filet atop a portion of the garnish and serve.
If you are a fan of fish and are looking for a more adventurous dish consider making this delicious recipe:
Shiitake Crusted Fresh Fish
6 (6-ounce size) fresh fish fillets (such as mahi-mahi)
1/2 cup chopped shiitake mushrooms (fresh or dried and soaked), stems included
1/2 cup chopped fresh basil
2 cups panko (Japanese bread crumbs)
Salt
Freshly ground pepper
1/2-cup mayonnaise
2 teaspoons sriracha (Thai garlic-chili paste)
3 tablespoons olive oil, for sautéing
Combine chopped up mushrooms, basil and panko; mix well. Place in shallow dish.
Lightly season fillets with salt and pepper.
Combine mayonnaise and sriracha; spread evenly on each fillet. Roll fillets in panko mixture to coat each side evenly.
Add enough oil to skillet to coat bottom; heat over medium heat. Sauté fillets until cooked through. Serves 6.
Related Fish Recipes: