Rejoice and feel the warmth (and probably the allergies) because spring is back! And is there anything better than diving into a plate of fresh fish that you caught and prepared yourself on a warm evening? Probably not. Here are just a few spring fish recipes to get you in the mood for this warm weather.
In a small bowl, combine the mayonnaise, lime zest, 1 teaspoon of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
In a wide, shallow bowl, lightly beat the eggs and 1 tablespoon of the soy sauce until combined. Put the panko in another wide shallow bowl.
Pat the fish fillets dry and lightly season with salt.
Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot.
Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
Meanwhile, in a large bowl, stir together the remaining 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon oil, the ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce and toss to coat.
Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun. Top with the lettuce and the bun top.
Fall cooking means savory, rich, and delicious meals that warm you up against the autumn chills that are starting to creep around. Here are three unique fall fish recipes to use to prepare your latest catch!
Add salmon and rub it down. Let stand for 1 to 2 hrs.
Heat barbecue and lay soaked planks facedown. Leave for 3 minutes or until it starts to smoke, then turn over.
Add oil to board then add salmon.
Sprinkle salmon with maple sugar.
Close barbecue lid and cook for 15 minutes (depends on thickness of salmon).
Courtesy of Field & Stream, contributed by Jeff McInnis (chef at Yardbird Southern Table & Bar in Miami Beach)
6 Arctic char fillets, approx. 5 oz. each
Kernels from 15 ears of fresh corn
1⁄2 cup champagne
6 tbsp. unsalted butter, cut into pieces
1 cup diced carrots
3 ears corn on the cob
2 cups baby lima beans
1⁄4 cup plus 2 tbsp. olive oil
1 cup thinly sliced leeks, white part only
1 bay leaf
3 fresh thyme sprigs
1 large tomato, seeded and diced small
Salt to taste
Freshly ground pepper to taste
Make the sauce.
Place corn kernels in a blender and puree about a minute until very smooth. Pour puree into a bowl through a fine-mesh sieve.
Press on pulp to extract as much juice as possible then discard pulp.
Add corn juice and champagne to a small saucepan over medium-high heat.
Cook, stirring constantly, for about 3 minutes or until it thickens almost to the consistency of pudding. (Sauce at bottom may appear slightly scorched; keep stirring.)
Reduce the heat to low and stir in the butter one piece at a time to form a silky sauce.
Remove from heat; the natural cornstarch will thicken.
Season with salt and pepper, and set aside.
Make the succotash.
Bring large pot of water to a boil over high heat.
Add carrots, and cook for approx. 3 minutes or until tender.
Transfer to a bowl of ice water.
Add corn, and remove when water returns to a boil in approx. 3 minutes.
Set corn aside and add lima beans to same water.
Reduce heat to low, and simmer for 10 minutes or until tender.
Drain, and set lima beans aside.
Cut kernels off corncobs and discard cobs.
Heat 1⁄4 cup olive oil in a large, shallow saucepan over medium-high heat.
Add leeks and sauté for few minutes.
Tie up the bay leaf with thyme sprigs like a bouquet using butcher twine. Add to pan.
Add reserved carrots, lima beans, and corn along with the tomatoes.
Season generously with salt and pepper.
Cook for approx. 2 minutes or until just warmed through.
Remove herbs, cover, and remove from heat.
Cook the fish.
Preheat oven to 425 degrees.
Lightly oil fillets with remaining 2 tbsp. olive oil, and season with salt and pepper.
Place fish on a thin cedar plank and bake for 7 to 9 minutes depending on thickness.
To serve, spoon a generous portion of succotash onto the plates, top with the fish, and torch.
Brush each fillet with the corn sauce. Using a kitchen torch, lightly brown the sauce as you would a crème brûlée. Alternatively, brush the fillets with corn sauce while they’re still on the plank and place them under a broiler very close to the heat. Remove when sauce has browned.