Bluefish Timgad
- Cuisine: American
- Course: Main Course
Summary:
This will certainly upgrade vacation fare. A warning: Bluefish isn't regularly available in Washington area fish markets; it's best to call ahead. The dish goes nicely with couscous and carrot salad and a California sauvignon blanc or a Loire Valley wine.
4 servings
Ingredients:
- 4 tablespoons olive oil, plus more for pan
- 4 medium cloves garlic, crushed
- 2 serrano chili peppers, stemmed, seeded and coarsely chopped
- 1 lemon (finely grated zest only)
- 1 tablespoon coriander seed
- 1 tablespoon ground cumin
- 1 pinch saffron threads
- 2 tablespoons grated ginger root
- 6 mint leaves
- 2 pounds filleted bluefish, cut into 1/4-inch-thick scaloppini (may substitute mahi-mahi)
- 1 pound tomatoes, peeled, seeded and coarsely chopped
- 1 cup fish stock
- Salt
- 1/4 cup flour
- 2 large eggs, beaten
- Freshly ground black pepper
Directions:
In a blender, combine 3 tablespoons of the olive oil with the garlic, chili peppers, lemon zest, coriander seed, cumin, saffron, ginger root and mint leaves. Process until smooth. Place the thin slices of bluefish in a large, flat baking dish and pour the marinade over. Cover and refrigerate for 1 to 2 hours.
When ready to cook, transfer the fish to a plate lined with paper towels, reserving the marinade.
In a large pan over medium heat, heat the remaining tablespoon of olive oil. Add the chopped tomatoes and cook for 8 to 10 minutes, or until they have softened. Add the fish stock and 1 cup of the reserved marinade. Add salt to taste and cook for 15 minutes. Transfer to a blender and process until smooth. Cover loosely to keep warm and set aside.
Place the flour in a wide, shallow bowl; place the beaten eggs in a second shallow bowl. Season the fish with salt and pepper to taste and dip the fish first into the flour, lightly coating both sides, then into the beaten egg, and then back into the flour for a final light coating.
In a large nonstick skillet over medium-high heat, add just enough olive oil to coat the bottom. When the oil is hot, add the bluefish scaloppini (you may have to do this in batches). Cook for 2 minutes on each side or until the fish has picked up a light golden color. Transfer to a plate lined with fresh paper towels to drain. Serve warm on individual plates, topped with the tomato sauce.
Recipe Source:
Adapted from "Here's to Nantucket," by Jean-Charles Berruet and Jack Warner (Quinlan Press, 1987).
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