Friday, July 29, 2011
First Fresh Fish
That's probably why Bill seemed shocked when he came home tonight, peeked in the kitchen, and said "You're making fish??" And it's probably also why I was surprised that this recipe so appealed to me. I actually saw it a week or so ago on the Test Kitchen's awesome website, The Feed, it piqued my interest, and I went back to print it today when I was making my grocery list.
The original recipe is for Potato-Crusted Halibut, but lo and behold, the Metro Market had no halibut (perhaps it's yet another sign that I should be shopping at Sendik's). I asked the woman behind the seafood counter if cod would be an o.k. substitute and she said (with complete and utter lack of conviction) "I don't see why not." I took the risk anyway.
And good thing I did! My first attempt at fresh fish (if you can call previously frozen cod "fresh") was awesome! It turned out super flaky and flavorful ... even a bit buttery, despite the fact that there's no butter in the recipe! I was super impressed and I'll be making this dish again. Maybe even with the right fish next time!
1/4 cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon fresh chives, minced
Squirt lemon juice
Salt and pepper
4 fresh cod filets
1 large russet potato, peeled and coarsely grated
3 tablespoons olive oil
Heat oven to 400 degrees.
In a small bowl, make tartar sauce by combining mayo, capers, chives, and lemon juice. Season with salt and pepper. Set aside.
Pat cod dry with paper towels. Spread about a teaspoon of tartar sauce over the top of each filet. Press an even layer of grated potatoes over each filet.
Heat oil in a large saucepan over medium-high heat. Place filets potato-side down in oil. Cook, without moving, for 6 to 8 minutes. Carefully transfer filets to baking sheets, potato-side up. Bake in oven until cooked through, another 6 to 8 minutes.
Serve with remaining tartar sauce.