This week's entry comes a day early as I have plans to venture to the opening of the new LLBean store in South Windsor, CT tomorrow with my sister and her wonderful children. This week's entry is also geared towards the culinary presentation of fish (rather than how to catch it)...can you tell I'm trying to illustrate my malleability?
One of my favorite fish dishes is something I actually came up with on my own. Entitled "Chilean Sea Bass with Garlic Caper Aioli over Spaghetti Squash," it combines ingredients that I enjoy with a fish that is scrumptious. It is also healthy (lo-carb) and in my opinion, is perfect for date night, friends over night or even cooking for family.
1 nice filet of Chilean sea bass
1 med-sized spaghetti squash
For the aioli:
3 tblsp capers (more if you like them)
3 cloves garlic
(Marinate the two above overnight if you really like garlic)
juice of two lemons
salt and pepper
In a blender, combine capers, garlic, lemon juice, and s&p with olive oil until liquid and smooth but not thick. In general, at least 3/4 cup of olive oil.
Bake the fish (450/20mins). It is done when firm, overdone when dry, raw when mushy/jellolike). Boil or microwave the squash.
Note: For more information on cooking fish, see How to Select, Buy, and Cook Quality Fish.
The general rule: 10 minutes for each inch of measured thickness. Since sea bass is a relatively thick fish (most cuts are), 20 minutes/450 should do for a piece that is 2" thick. IMHO, there is nothing worse than overcooked fish.
Warm up the aioli a bit in the micro - 45 seconds or so. Be sure to cover it with a paper towel.
Open the spaghetti squash and scrape some off into in a nice wide bowl with a nice piece of fish on top. Stir the aioli and drizzle it on top of the fish and squash.
Serve with a crisp, cold pinot grigio (i.e., ecco domani).
This dish is easy to make and if you fly to Chile, catch it yourself, fly back and serve it to your friends, well, you da bomb. (Swanson's Fish Market in Monroe, CT sells a nice sea bass for those who are realistic and grounded).
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