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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:20 |
Total Time: |
:50 |
Ingredients: |
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2 lb. fresh fish
4 tbsp. EV olive oil
1 lemon or 2 limes
Fresh herbs, finely chopped
Salt, pepper
A pinch of hot sauce (optional)
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Directions:
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Buy the fish fresh. When required it is acceptable to freeze it but it need to be really fresh before freezing in small portions, or better using a blast freezer.
Make sure the fish is properly cleaned and all bones are removed. Preferably make fillets (one side is the skin); if not possible make medallions (remove the bones from the sliced fish); season them with fresh ginger, garlic, fresh coarse pepper and/or your favorite herbs and spices. For the best result, insert the ginger and garlic into the flesh. Add Extra Virgin olive oil and lemon or lime juice. Marinate at least 2 hours.
Meanwhile, use the bones and lesser parts to make a broth (add finely chopped onion and carrots, no salt, cook on low fire for 1/2 hour). Sift the broth using a very fine sifter. Reduce until a light syrup (approx. 1 oz), add salt and pepper to taste, as well as chopped fresh herbs. I always add a tiny pinch of hot sauce as our restaurant is in the Caribbean..
Now it's time to fry the fish; do this on the last minute, just before serving. So make sure you have rice, potatoes, veggies ready.
On a high fire, heat the oil you used for the marinade until it starts to steam.
Fry the medallions 10-15 seconds on both sides, then reduce the fire to very small and simmer 1 minute per 1/3” (8 mm) thickness at both sides.
The fillets are fried on the skin for 20-30 seconds, then cover with a lid and cook on a very low fire; do not turn the fish. It is important that the lid fits tightly with as little as possible "free" space under the lid. You can achieve that by placing a lid from a smaller pan over the fish. 10 seconds later, turn the fire off. For a 1/3 inch thick filet the fish is ready after 2 minutes. Remove the skin.
Both preparations are low on fat. So we can afford to make a sauce by mixing 2 parts of the heated broth concentrate and 1 part butter. Add the butter to the hot broth in small parts and turn off the fire a few seconds thereafter.
Serve the fish covered with the sauce that will enhance the flavor.
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This way of frying fish fillets preserves the natural taste, is not fat and gives a juicy result. The concentrated fish broth sauce enhances the taste. Many guests at our restaurant (www.paradisebayresort.net) ask for the recipe…
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