Eat Fish

No explanation necessary. Here are more simple great ways to eat fish.


Crabmeat-stuffed Sole with Shrimp
4 fillets of sole
1 can crabmeat, drained and checked for bones
12 whole shrimp, peeled
2 cups prepared herbed stuffing

Heat oven to 400F. Meanwhile, prepare stuffing according to package directions. Gently fold crabmeat into stuffing mix. Place ½ cup stuffing on top of each filet and roll and tuck filet to make a nice package. Butterfly each shrimp and sauté in an oven-going pan in a bit of butter and olive oil. Remove shrimp and place stuffed fillets in pan. Arrange shrimp on top of fillets and spoon butter/oil mix over fillets. Bake 15 minutes.

Cod and Pesto Wrapped in Prosciutto
This is based on Mark Bittman’s recipe which I think cannot be improved upon – it is Minimalist and pure down to its elements - as simple and pure as can be.

4 thick (‘Captain’s Cut’) fillets of Cod, about 1½ to 2 lbs. total
8 thin slices prosciutto ham
4 Tbsp. pesto

Slightly overlay two slices of prosciutto and spread 1 Tbsp. pesto on top. Lay 1 cod fillet on one end and roll up to wrap fillet. Sauté in a bit of butter and olive oil just until fish is cooked through, 8-10 minutes, turning as needed.

Cod with a Light Asian Vegetable Base
1 red pepper, finely diced
1 zucchini, finely diced
1 leek, washed and finely diced
2 cups cauliflower, broken into very small pieces
dash red pepper flakes
dash dill
dash basil
4 cloves garlic, sliced
1 tsp soy sauce
2 tsp sesame oil
2 tsp rice wine vinegar
1½ lb Cod, filleted and skinned, 4 portions
1 Tbsp butter
1 Tbsp olive oil

Sauté pepper, zucchini and leek in a bit of olive oil until beginning to soften. Add cauliflower, red pepper, dill, basil and garlic and continue cooking for another five minutes. Mix together the soy sauce, sesame oil and vinegar, and toss with the vegetables in the pan. Set aside.

Meanwhile, heat the butter and oil in a non-stick skillet until almost smoking, and lay in the fish fillets. Cook about 3-4 minutes. Carefully turn the fish and finish cooking another 3-5 minutes on the other side.

Serve the fish on a bed of the vegetables.