L ifestyles /C ulture
A Trio of Fish Dishes
KERI WHITE | JE FOOD COLUMNIST
1 egg
¼ teaspoon salt
Generous dusting fresh
cracked pepper
½ cup panko (Japanese-
style bread crumbs)
2 tablespoons olive oil
4 tilefish filets
ALTHOUGH MY summer
sojourn to the beach seems a
long time ago, I have held on
to some of the fish recipes I
enjoyed while there.

Sure, we get plenty of
top-quality seafood in the
Philadelphia area, but there is
Heat your oven to 300 F.

something about buying fish
Line a baking dish with
from a market adjacent to parchment. Place the filets
where the boats come in that on the parchment and drizzle
just makes it taste better.

them with olive oil
Mix the horseradish,
HORSERADISH-CRUSTED parsley, lemon juice and zest,
TILEFISH garlic, egg, salt and pepper
Serves 4
together in a small bowl.

Top each filet with an
Horseradish goes beautifully equal amount of horse-
with fish. It shines in this recipe radish mixture, then an
atop tilefish, which is local to equal amount of panko.

the Jersey coast, but any firm, Press lightly to make sure the
flaky white fish — such as cod, toppings adhere.

bass, haddock or halibut —
Roast the fish in the oven
until the bread crumb crust
would be a fine substitute.

is turning golden and the
¼ cup prepared horseradish fish is cooked through, 20-30
minutes, depending on the
½ cup chopped parsley
thickness of the filets. Serve
Juice plus zest of 1 lemon
2 cloves garlic, finely chopped immediately.

FLOUNDER IN LEMON-
CAPER BUTTER
Serves 2
This is a wonderful warm-
weather recipe, because it
involves minimal cooking —
no scorching kitchen from this
dinner, with the fish done in
about 6 minutes. Unlike other
summer recipes that rely on
seasonal ingredients, however,
this is timeless and will taste just
as good in January. If flounder is
not available, use another thin,
mild fish such as sole or tilapia.

Serve this over rice or pasta,
or with crusty bread to enjoy
the delicious sauce.

2 flounder filets
2 tablespoons flour
2 tablespoons butter
1 tablespoon olive oil
Zest and juice of 1 lemon
1 tablespoon white wine
1 tablespoon capers with
juice Mix the lemon zest, capers
with juice, wine and lemon
juice in a small measuring cup.

Set aside.

Season the filets with salt
and pepper and lightly dust
them with flour.

Heat a large skillet and melt
the butter and oil. Add the
filets, and cook 3 minutes.

Flip the fish carefully,
and add the lemon mixture
to the pan. Cook another 3
minutes until the fish is opaque
throughout and flakes easily.

Serve immediately topped
with sauce from the pan.

PAN-FRIED SNAPPER WITH
PINEAPPLE SALSA
Serves 4
Horseradish-crusted tilefish
JEWISHEXPONENT.COM Photo by Keri White
This is a really wonderful
dish. It showcases pineapple
in a unique way and is simple
to make, but it has an air of
sophistication and complexity
of flavors.

Make the salsa ahead of
time, so when it’s time for
JEWISH EXPONENT
dinner, all you have to do is
¼ cup flour
cook the fish.

Salt and pepper
If you don’t love pineapple,
2 tablespoons butter
or don’t have any on hand, you
2 tablespoons oil
can substitute mango, water-
Make the salsa: Mix all the
melon or peach. If snapper is
not readily available, try fluke, ingredients and let them sit
tilapia, mahi mahi, grouper or for at least 30 minutes (can be
done a day ahead).

striped bass.

Season the filets with salt
and pepper, and dust them
Pineapple salsa:
1½ cups chopped pineapple
lightly with flour.

Heat the butter and oil in a
½ cup chopped cilantro
skillet. Place the filets in the hot
⅓ cup chopped red onion
skillet; cook about 2-3 minutes
⅓ cup chopped red bell
per side depending on thick-
pepper ness, until just cooked through.

1 tablespoon brown sugar
The fish should flake easily and
Juice of 1 lime
be opaque throughout when
Optional: ½ teaspoon or
done. more finely minced hot
Remove the fish from
chili pepper
the skillet, drain any excess
oil on the paper towels, and
Snapper: serve immediately with the
4 snapper filets, skin
pineapple salsa. l
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