Tags

, , , , , , , , , ,


Nothing is better than cooking fresh fish “that swam in the Gulf that morning”!  Growing up with family that fished regularly – I know that first hand…boy, are we lucky to live so close to the Gulf and have the Atchafalaya Basin as a playing ground! Salt and fresh water fish, anytime we want it…(Almost!)

So, when my son walked in the house with a couple a huge, fresh and simply gorgeous slabs of Lemon Fish (also known as Cobia or Ling) that he caught on a fishing trip with my brother and nephews…I was thrilled – imagine that!  Immediately started thinking about the perfect way to cook this wonderful fish.  Not an oily fish, so I knew that I wanted to keep it clean and bright tasting – wanting to bring out the flavor, not hide it in a heavy sauce or batter.  Poaching – sounds exactly what we needed to do!  After talking about it with my “side kick – food guru” son, we knew that it would be fun and delicious…

6 Lemon Fish filet “steaks”  approximately 4″ X 6″ (Any thick, firm and fresh non-oily fish would be great

1/2 cup of white wine

1/2 cup fish stock

1 tsp freshly squeezed lemon juice

Bouquet garni (dill, sage and thyme sprigs tied together with kitchen twine)

Sea salt and freshly ground black pepper and a pinch of cayenne pepper

Pat the fish filets with paper towel.  Season lightly with salt and pepper.  Refrigerate if not cooking immediately.  Make sure that you cover your fish so they will not dry out!

Heat wine, lemon juice and stock in a large skillet until coming to a boil.  Lower fire until liquids are just lightly bubbling.

Add fish filets and bouquet garni.

 

 

 

 

Spoon or ladle liquid over fish, continuously, until tops of fish are no longer translucent (do not turn fish over and be very gentle while cooking)  The fish cooks quickly and make sure not to overcook!

 

 

Remove, lightly sprinkling cracked black pepper, a twist of lemon,and  a few sprigs of thyme and dill.  Serve immediately…

Pairing freshly fried home-made potato chips and slices of avocado and tomatoes seemed to balance the freshness and lightness of the succulent sweet fish…

Lemon Fish right off of the boat?  Works every time!

Advertisements