With this spell of hot weather, grilling  has come to the fore. Here’s a recipe that is not your usual grilling scene. No steak, no burgers, no hotdogs. Instead we have fish fillets.  For the recipe given we used perch fillets. But any firm-fleshed fillets can be used: haddock, turbot, cod, even red snapper fillets. But not fillet of sole. It’s too fragile for grilling. Also, for those who like a heartier dish, you can also use fish steaks with this recipe. Just be cognizant of the cooking time:. for fish steaks, grill 10 minutes per inch of thickness.

For richer flavor, the fish needs to be marinated in a mixture that combines all the ingredients given. The longer it marinates, the better the flavor. It could be one hour. But we’ve discovered that the best  is three hours or longer.

So, light up the grill, whether charcoal or gas, and enjoy.

LEMON-GARLIC GRILLED FISH FILLETS

Ingredients:

2 pounds fish fillets
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
3 cloves garlic, peeled and minced
2 tablespoons fresh basil, minced
Salt and ground black pepper to taste
Lemon wedges

Instructions:

1. In a covered bowl or large zip-lock bag, combine all ingredients. Mix well. Add fish fillets to the marinade and refrigerate 3 hours. While in marinade, turn fillets several times.
2. Preheat grill, and brush grill grate with salad oil.  Place fillets on grill, and cook 5-6 minutes, turning once. Fish is done when it it close to the point of flakiness. Remove from grill and serve with lemon wedges.
   Yield: 4-5 servings.

Of all the seafood dishes out there, the easiest to prepare, to my mind, is poached fish fillets, be it cod, perch, turbot, or any firm fleshed fish. It even works with blue fish fillets. It is the easiest of all creations.

Most cooks I know do make this delicacy, but then they drench it in a rich sauce, be it Béarnaise sauce,  Hollandaise sauce or Bechamel. I prefer this dish with a simple lemon-butter sauce, with just a few key ingredients for flavor: peppercorns, garlic, shallots and parsley. Serve with some steamed veggies, it hits the spot. A good Chablis, Pinot Grigio, or Reisling to accompany it ( or a light red, if you desire), and you have a memorable repast—even for a weeknight dinner.

POACHED FISH FILLETS WITH LEMON-BUTTER SAUCE

Ingredients

2 fish fillets (we use haddock), about  1 3/4 pounds
1 cup milk
1/2 cup water
1 bay leaf
4-6 sprigs parsley, plus 2 tablespoons finely minced parsley
8 whole peppercorns
Salt to taste (optional)
2 whole cloves
4 tablespoons butter
1 garlic clove, finely minced
3 tablespoons finely chopped shallots
Juice of half a lemon
Freshly ground black pepper to taste

Instructions

1. Cut fillets crosswise into  4 pieces of equal size.
2. Place fish fillets in one layer in skillet or fry pan. Add milk and water. The fish should be barely covered with the liquid. If necessary, add a little more water. Add bay leaf, parsley sprigs, peppercorns, salt and cloves.
3. Bring to a boil, cover, lower heat and simmer 5-7 minutes. Cooking time will depend on thickness of fish. Cook only until the fish flakes easily with a fork.
4. Heat one tablespoon of butter in a saucepan and add garlic and shallots. Cook briefly, stirring.
5. Remove 1/4 cup of the cooking liquid from the fish and add stir it into the saucepan.
6. Bring to a boil and add the lemon juice. Swirl in the remaining 3 tablespoons of butter. Remove from heat and add the minced parsley and pepper.
7. Drain the fish and serve hot with the melted lemon-butter sauce poured over the fillets.
Yield: 4 servings.

Back on the block, when I was growing up, cilantro was a sometimes exotic ingredient. None of our Anglo friends knew about it. The was the 60’s and 70’s, of course, before the American palette took off when James beard and Julia Child came on the scene. We knew of a few folks who used “culantro” or “Chinese parsley” as it was called. In Indian cuisine it was known, then and now,  as coriander. But the go-to herb was parsley, either regular or Italian.

A generation later, all that has changed. Cilantro can be found everywhere. No longer reserved for Asian markets. The local supermarket carries it. And recipes highlighting it abound. Still, in my circle at least, one either loves it or hates it. Admittedly, it has a flavor that takes time to appreciate. Thus, I always experiment so as to make it palatable for those who shun it.

Recently I experimented with it in terms of seafood. How about a dish where cilantro is the main ingredient, but does not overwhelm the seafood? My solution: give it an Oriental slant. In fact, going against tradition, this became our Christmas dinner.

Long before it hit our shores, cilantro was a mainstay in Eastern and Indian cooking. Following this precept, I married the herb with the most commonest of Asian ingredients: soy sauce and sesame oil. The result was fabulous. Even my wife, who is not a fan of cilantro, found the recipe heavenly. So, here it is, Fish Fillets with Cilantro. Be aware that in this effort, any white firm-fleshed fish can use used, cod, halibut, turbot, etc. I used perch fillets (hey, they were wild caught and on sale). The dish itself can be served with rice, or any preferred grain, even pasta. We serve it with tostones (fried green plantains). For a quick tostones recipe, check out my post from 10/16/16.

FISH FILLETS WITH CILANTRO

Ingredients:

2 pounds fresh fish fillets (perch, turbot, cod, halibut, turbot, etc.)

For the Marinade:
1/2 teaspoon brown sugar
1 teaspoon freshly ground black pepper
1/4 cup sesame oil
Juice of 1/2 lemon
1 bunch scallions, rinsed and chopped

For the Sauce:
4 tablespoons dry sherry
1 tablespoon sunflower oil
2 tablespoons soy sauce

Garnish:
1/4 cup cilantro leaves, washed and chopped

Instructions:

1. Rinse fillets under running water, and pat dry with paper towels. Place in an ovenproof dish ( I prefer cast-iron).
2. Combine all marinade ingredients in a cup or small bowl, and pour over fillets. Set aside and let it marinate for 15-20 minutes. Meanwhile preheat oven to 375 degree F.
3. Place fillets in oven and bake for 1/2 hour or until fish flakes easily with a fork. Turn off heat but keep fish warm in the oven.
4. Combine all sauce ingredients in a small pan and bring to a boil. Remove fillets from oven, scatter chopped cilantro over fillets and pour sauce over it.
Yield: 4 servings.

In our family, back on the block, we called this recipe Camarones con Ajo, or Shrimp with Garlic. It was one of our beloved Uncle Phillip’s favorite dishes. Years later I discovered that this is also a popular Spanish tapas dish, which they call Gambas al Ajillo.  As most know by now, tapas, in Spanish cuisine, is defined as an appetizer or snack. Well, this may be the norm in all the bistros in Spain, but in our clan, we always served Camarones con Ajo as an entrée, usually with rice and, sometimes, pasta.

Puerto Ricans love seafood, especially shellfish. And in this vein, shrimp is king (at least it was in our family). We’re also enamored of garlic, lots of it in a dish. Recently I cooked up this dish again but, this time, I served it over Thai rice noodles. It was divine. Nothing could be easier. The hard part is peeling and devieining the shrimp. Just take your time and think of it as a labor of love because, believe me, the results will be worth the bother. Added Note: If you don’t like it spicy, omit the chili.

CAMARONES  CON  AJO
(Shrimp with Garlic)

Ingredients:

1/4 cup olive oil
6 cloves garlic, peeled and minced
1 pound shrimp (about 20 large shrimp), peeled and deveined
1  dried chili pepper (Chipotle, Mulato, Gaundilla, Ancho, or your favorite), seeded and chopped fine
1 tablespoon fresh chopped parsley or 1 teaspoon dried
1 teaspoon brandy
Salt to taste

Instructions:

1.  Heat olive oil in a medium pan or skillet over medium-high heat.
2.  Add garlic and sauté until browned, about 2 minutes.
3.  Add shrimp and chili pepper, and cook for 2 minutes. Turn the shrimp over and cook for another 2 minutes.
4.  Pour in the brandy, and cook for another minute. Add salt, sprinkle with the parsley and serve.
   Yield: 4 or more servings.

This is recipe that comes to us via Spain, once considered the mother country in Puerto Rico, when the Spaniards ran the show.  In Spain, Concha en Jerez, simply scallops in sherry, is normally served as part of a tapas ensemble. In my family, we served it as an entrée, usually over rice. We even made it into sandwiches for lunch. If you like scallops, this one is it.  Very easy to prepare. A famous Spanish dish with a hint of Nuyorican flavor.

CONCHA EN JEREZ
(Scallops in Sherry)

1 quart scallops, quartered
1 cup dry sherry
1/2 cup olive oil
1 yellow pepper (pimento), if desired, can substitute red or green pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon capers, drained and rinsed
2 tablespoons paprika
2 cloves garlic, minced
Salt to taste

1. Preheat oven broiler to high.
2. Place scallops in a shallow baking pan or dish (I prefer cast-iron)
2. Combine remaining ingredients in a small bowl, and pour over scallops. Stir to mix, and let stand 10-15 minutes
3. Broil, stirring occasionally, until scallop are lightly browned, 6-8 minutes. Serve over rice.
Yield: 4-6 servings.

Breadcrumb crusted fish (or breaded fish) is a popular item these days. You can even find it in fast-food joints with such names as “Filet-O-Fish Sandwich” and “Fillet Fish Sandwich;” and sometimes a place may even own up by calling it a “Fried Fish Sandwich.” Usually served on a bun, these items are sheer killers in terms of health. They average from 350 to 480 calories, and 640 mg. of sodium or more. No matter how tasty, they are heart attacks on a plate.

Making this dish at home is much easier, healthier, and, yes, tastier. It’s an inexpensive way to satisfy your cravings while giving your arteries a break. In the recipe given you can use any firm fleshed fish fillet—cod, haddock, perch, turbot, etc. Wanna splurge, get some fillet of sole. You probably have all the ingredients already in your cupboard. In terms of breadcrumbs, want to be fancy about it—make your own, or use Japanese panko. Anyway, forget about the greasy spoon down the street. Stay home and cook something good.

The usual accompaniment to fish fillets is potatoes and/or greens. True to my Puerto Rican heritage, I serve them with tostones (deep fried plantains). For a good recipe on tostones check my post of 09/09/10. My website (www.oswaldrivera.com – 10/16/16) also offers both a recipe and video on how to prepare fried plantains. Making them ain’t that hard.

FISH FILLETS WITH BREADCRUMBS

1/2 cup fine dry breadcrumbs
2 cloves garlic, finely minced
Salt and ground black pepper to taste
2 tablespoons olive oil
1/4 cup plain Greek yogurt
1/4 cup light or low-fat mayonnaise
Juice of half a lemon
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4-2 pounds fish fillets

Once in a while, as a break from broiled, backed, or fried fish, steamed fish is the go-to dish. Simple to prepare, and quite healthy. I’ve discovered that, with an Asian flair, it does the trick. A little soy sauce, a little fresh ginger and you’ve got yourself a marvelous meal. The recipe given below follows this trend. For a dish such as this, rice is the usual accompaniment. This time around I served it with soba (or buckwheat) noodles; but you can use whatever pasta, or grain, desired. The fancy-dan foodies called it fusion cooking.

Note that it’s best to cook the noodles while fish is steaming (and ginger sauce is being prepared) and combine everything at the end.

GINGER STEAMED FISH

4 cod, halibut, striped bass (or any flaky white fish) steaks or fillets, 4 to 6 oz.  each
1-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
1/4 cup sesame seeds
3 tablespoons olive oil
1 tablespoon sesame oil
1/4 cup soy sauce
3 scallions, sliced, for garnish
12 ounces soba/buckwheat noodles, cooked according to package directions

1. Bring about 2 inches of water to a boil in a regular or bamboo steamer. If you don’t have a steamer, set four mugs upside down in a large pot, add water, and place a large heatproof dish on top. Place four portions of fish on plate or steamer, cover and bring water to a boil. Steam fish until tender (about 5-6 minutes per inch of fish).
2. Meanwhile, in a small bowl combine ginger, garlic and sesame seeds. Heat oil in a medium skillet over high heat. Add ginger mixture and cook until fragrant, about 1 minute. Add sesame oil and soy sauce and cook 1 minute more.
3. Place noodles on a serving platter. Add fish on top; and pour sauce over fish and noodles. Garnish with scallions and serve.
    Yield: 4 servings.