SPRING
In Good Taste
DELISH FISH
JUNE 15, 2017
KERI WHITE | JE FOOD COLUMNIST
I’VE BEEN EXPERIMENTING with differ-
ent types of fish recently. My latest strategy is
to walk up to the fishmonger and ask what he
or she recommends on a given day.

It has never failed: The recommendations
have been spot-on, fresh and delicious, and this
approach has taken me out of the semi-rut of
cooking soy ginger salmon once a week.

The fish I’ve bought has been uniformly
fresh. When I unpack it, there is no fishy smell.

And let’s consider the connotation of that
phrase — if it is fishy, well, perhaps it is not
terribly fresh. So, cultivate a good relationship
with a reputable establishment and give these
dishes a try.

GRILLED TUNA WITH HERB BUTTER
OVEN-ROASTED SNAPPER WITH CILANTRO MOJO SAUCE
I used basil for this butter because I have an abundance of it growing This dish is super simple — especially if you buy the sauce. If you
in my garden, but any herb would work fine, including dill, cilantro, can’t find this precise condiment, you can use any green salsa, espe-
parsley, thyme or oregano, depending on your palate and your pantry. cially if you doctor it up with some fresh cilantro and lime juice.

Serves four
The sauce recipe makes more than you will need for this dish;
keep it in the fridge for a few days and slather it on anything you
For the butter
like. If red snapper is not to your liking, or is not available on a
½ stick butter, softened
given day, you can do this with any medium-bodied whitefish
1 tablespoon chopped fresh herb(s)
such as bass, cod, mahi-mahi, fluke or grouper.

½ teaspoon salt (or less, to taste)
Serves four
Mix ingredients well with a fork and set aside until needed.

For the Mojo Sauce
1 cup cilantro leaves
¼ cup canola oil
For the tuna
2 tablespoons white vinegar
4 tuna steaks, 6 to 8 ounces each (approximately 1-inch thick)
¼ cup freshly squeezed lime juice
3 tablespoons olive oil
3 cloves garlic
Pinch of salt
½ teaspoon salt
Generous sprinkle of freshly ground pepper
Black pepper to taste
Hot sauce to taste
Place the tuna into a shallow dish. Coat it with oil and sprinkle
it with salt and pepper on both sides.

Allow the fish to sit for about 30 to 60 minutes at room temperature.

Puree all the ingredients in a blender or Cuisinart. Store in
Heat a grill to medium-high and place the fish on it. Close the cover. the refrigerator.

After about two minutes, rotate the fish 90 degrees (do not flip).

This gives the steak those appetizing cross-hatched grill marks.

For the fish
After another two minutes, flip the fish. Repeat the two min-
4 red snapper filets
2 tablespoons butter or canola oil
ute/rotate process on the second side. For the final minute of
Sprinkle of salt and pepper
cooking, spread a generous schmear of the seasoned butter on the
top of each steak and allow it to melt. Remove it from the grill and
serve immediately.

Heat your oven to 400 degrees.

Tuna: Keri White; snapper: PicturePartners/Thinkstock.com; taco: Keri White
4 APRIL 12, 2018
IN GOOD TASTE
JEWISHEXPONENT.COM