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



In Good Taste
SPRING Place the fish in a large baking dish and daub it with butter or
brush it with oil, and sprinkle it with salt and pepper.

Roast the fish in the oven for about 12 minutes until just about
cooked through.

Drizzle the sauce over the fish; you will need about 2 table-
spoons per filet. Cook for another minute or two until the sauce
melts over the fish. Serve immediately.

HADDOCK TACOS
Over Memorial Day weekend, we hosted a crowd at the beach. We
wanted to take advantage of the proximity of fresh, local fish, and
we also wanted something that would feed and please the crowd.

This dish fit the bill.

Serves four
1 pound haddock, cut in strips
½ cup corn meal
½ cup panko bread crumbs
¼ teaspoon salt
Generous sprinkle of fresh ground pepper
Dash cayenne pepper
Dash cumin powder
Fixings for tacos
Tortillas, salsas, sour cream, slaw, guacamole, etc.

In a shallow bowl, mix the corn meal, panko and seasonings.

Heat your oven to 375 degrees.

Dredge the pieces of haddock in the mixture, coating all sides.

Place the coated haddock on an oiled baking sheet.

Bake the fish in the oven until cooked through and lightly
brown, approximately 20 minutes.

Serve the fish with desired fixings. ●
RESERVE THE PERFECT
LOT, IN A PERFECTLY
LOCATED SPOT.

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cottage expansion of the renowned
Rydal Park Life Plan Community.

Boasting a clubhouse with cocktail
lounge and fitness center, as well as
a pool and dog park, Rydal Waters will
set the standard for elegant, fun and
carefree living.

Call 215-814-0355 to learn more or arrange a personal tour.

Sales Office: 1515 The Fairway, Rydal, PA 19046 • ExploreRydalWaters.org
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APRIL 12, 2018
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