Smooth like Buttah, Sweet as a Nut
May 10, 2007
Butter fish - or black forrest cod or something like that - is my most recent overpriced purchase from WholeCheck (Whole Foods to you folks who just buy your eggs there). The fish monger told me that this fish would satisfy my request: a fish that isn't overpowering, has more flavor than tilapia, and a texture that melts in your mouth. It surely did all those things, and more.
As you can see from the picture, the fish is rather small and is sold with the skin on one side, but the bones removed. I was told that this fish has the highest concentration of Omega-3 Fatty Acids, is low in fat - despite its heavenly texture like a stick of butter - and most important, is in season and isn't farm raised.
I took my two fishes and literally two loaves home and made a very simple dinner of calabasas (squash) and fish, paired with pan toasted garlic bread. I've posted this blog to help you gauge cooking times in light of the fact that my boyfriend prefers a medium to medium-well fish, and I prefer medium rare.
You will need:
- Lemon (fresh)
- Sea salt & pepper
- garlic (fresh)
- olive oil
Step One: Rinse the fish under cold water and pat dry with a paper towel. Sprinkle sea salt and fresh ground pepper over the top.
Step Two: In a saute pan over medium heat, add 2 tbsp of olive oil, 2 crushed garlic cloves, and cook until garlic is a little toasty brown.
Step Three: Add the butter fish, skin side down, and cook for 4 minutes for medium-rare, and 7 minutes for medium cooked fish. Squeeze one half lemon over raw side.
Step Four: Flip and cook the meat side down for 3 minutes, (MR), and 5 minutes (M). The fish I bought was not too thick, so cooking time can vary.
Serve with a simple salad or side of veggies.
Labels: fish
