Spring has sprung and fish is on the menu. Eating a light fare is on the top of everyones list to acquire that summer body, but eating healthy should not be incumbent on sacrificing flavor. With this whitefish recipe you can cook for two or just as easily have an impressive dinner party for eight with food costs staying under forty dollars.
Winesday for $16
Our winesday wine choice was discovered at our Chicago based market Mariano’s. This 2013 Protea Chenin Blanc from South Africa shows light, thin and crisp notes in each sip. It is a suitible warm weather wine, pale shade with medium alcohol and bright taste of ripe pear and honeysuckle, a good starting wine for the night. The wine bottle has an embossed paisley print, great for a decoration up-cycle.
Pale lemon in color with a bouquet of fresh, crisp fruit. The wine is created in a lighter, more accessible style for earlier enjoyment.
The Gingered Whitefish & Rice Pilaf recipe.
The following two recipes are for the Gingered Whitefish and the Rice Pilaf. Be aware that the Rice should be started first as it takes nearly twice the total prep and cooking time as the fish.
- Prep the onion, pearl the rice, warm the stock, simmer, cover with foil, place in oven for 20 minutes, then start your fish and place in oven for also nearly 20 minutes. Before your fish is done your rice will need to come out of the oven to rest for ten minutes. Following this time management will ensure that your whole meal will be warm and fresh upon serving.
- sheet of tin foil
- 1/2 cup Yellow Onion, minced
- 1 Tbsp Butter (we use european Plugra because it has higher fat, therefore more flavor)
- 1 cup Jasmine Rice (or long grain)
- 2 cups Vegetable Stock
- 1/2 tsp Salt
- 1 Bay Leaf
- sheet of tin foil
- 1/2 lb Fresh Whitefish Filet
- 1 tsp ground Ginger (Fresh microplaned Ginger is best if you have it on hand.)
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Garlic Salt
- 1/2 tsp ground Black Pepper
- 1/2-1 Tbsp Safflower Oil (or canola, olive will be too strong a flavor)
- 1/2 Lemon
- Preheat oven to 350 degrees Fahrenheit. Adjust racks to two middle shelves.
- Mince Onion.
- Heat Vegetable Stock to hot.
- Melt butter in 2.5qt Sauce-pot, butter should be enough to coat the bottom of the pan.
- Sweat minced onion on medium-low until iridescent and without crunch.
- Add the rice to the sauce pot and pearl the rice while stirring constantly as not to brown, this will turn the rice opaque.
- On medium add the hot stock and season with salt and Bay Leaf.
- Bring pot to simmer without stirring.
- Cover Sauce-Pot and place in oven for 20 minutes. Remove from oven and let rest 10 minutes. Fluff with fork.
- Line baking sheet with tinfoil.
- Mix the four spices in a small in a small bowl.
- Cut filet into 1/4 pound steaks for individual servings. Place skin down on tinfoil.
- Lightly drizzle an evenly spread a bit of the oil on each filet, then sprinkle with seasoning mix. Season to desired amount, fresh whitefish has a very clean and simple taste so we prefer a good bit of seasoning to liven it up.
- Place in middle rack of oven and cook for 15-20 minutes depending on the thickness of your filet, generally about 10 minutes per inch of thickness. Test doneness with fork, the fish should flake apart and show no iridescence.
- Let rest about 2 minutes before serving.
- Slice lemons for citrus garnish.