Remember when I told you I love to cook seafood? I also like challenging myself to find new ways to cook seafood, which is why I picked up a copy of Rick Moonen’s Fish Without a Doubt. I love this book because there’s a good mix of simple and challenging recipes throughout. Over the last couple of weeks, we’ve made two meals from the book, both with excellent results.
The first recipe we tried was for Jalapeno Salmon Burgers. The instructions were clear and easy to follow, and the only modification we made was to serve the burgers on whole-wheat hamburger buns instead of pitas.
These are so flavorful. I think we’ll kick the heat up a bit next time, though, by using a Serrano pepper instead of the jalapeno. Just a tiny bit more heat would be really good.
The other recipe we tried was his Oil-Poached Halibut with Gribiche and Poached Eggs, with became Sous Vide Whitefish with Gribiche and Poached Eggs. This one we modified quite a bit to reduce fat and because I couldn’t find some ingredients locally. We used cod because we couldn’t find halibut, but I prefer halibut so we’ll use that when it’s available. We also chose to sous vide the fish, rather than oil-poaching it, because while oil poached fish sounds delicious, it also sounds like a plea for a heart attack. Our version was really, really good, capturing the essence of Moonen’s dish while staying true to our healthy convictions.
So many people say they “don’t like fish.” I don’t get it. There are so many varieties of fish, and preparation methods – it’s like saying, “I don’t like vegetables” or “I don’t like meat” – such a sweeping condemnation of such a large family of food choices. Poach it, eat it in a burger, pan-sear it, form it into patties, chunk it up in stew – jeez, the possibilities are endless. Moonen’s book as recipes for all of these and more. It’s hard to decide what to cook next.
Such a wonderful dilemma.