Florida Fish: From Gulf to Table in Minutes
Chef Anne shows us a healthy way to cook up your catch in a flash.
After almost a month on the road, driving the country and eating wonderful foods, it’s time to get back to some healthier eating habits.
Our area on the west coast of Florida is home to some fabulous tasting saltwater fish, and we all know that fish is very good for our health, but most of us don’t eat enough of it.
My mother didn’t care for fish, so she never cooked it in our home. When I started on my culinary path, I discovered the many delicious species of fish and shellfish, and it opened up to me a whole new world of flavors and creative recipes.
This recipe is inexpensive, fast and easy to make.
Florida Fish Sauté on a Bed of Red Onion Relish
This recipe can be used with any of your favorite Florida fish species, just be sure to adjust the cooking time accordingly.
- 1 tsp extra virgin olive oil
- 4 fish steaks (6 oz. each), skinned
- 1/2 tsp cornstarch mixed will with 2 tsp cold water
- salt and freshly ground black pepper
- 2 tsp fresh chives, chopped, for garnish
Red onion relish:
- 2 medium red onions and 6 shallots, thinly sliced
- 1 tbsp lemon juice
- 2 tsp extra virgin olive oil
- 2 tsp red wine vinegar
- 2 tsp sugar
- 2/3 cup fish stock (you may substitute vegetable stock, chicken stock or water)
1. Prepare the relish by peeling and finely slicing the onions and shallots. Toss in a bowl with the lemon juice.
2. Heat 2 tsp oil in a pan and sauté the onions and shallots until they begin to soften.
3. Add the vinegar and sugar to the pan with the onions and shallots and cook for two more minutes on high heat. Pour in the stock and season to taste with salt and pepper. Bring to a boil and then turn down to a simmer for 8 minutes or until the sauce has become thick and has slightly reduced.
4. While that simmers, begin to prepare your fish. Brush a non-stick pan with 1 tsp oil and heat on high until hot. Press the fish steaks into the pan. You should instantly hear a loud sizzle or your pan is not hot enough. Quickly seal each side of the fish steaks. This means to get them just brown on each side, then immediately lower the heat and cook for 2 to 4 minutes (depending on how thick your fish is) on
each side until cooked through. Drain on paper towels and keep warm.
5. Stir the cornstarch mixture into the onions and heat for at least one minute, stirring until the sauce thickens.
6. Place a mound of the onions on each plate and top with a piece of fish. Garnish with chives and a bit more pepper, if you like. Enjoy!
Chef’s Tips: In my opinion, recipes are meant as a guideline to be tinkered with. If you don’t like onions, try this with any sautéed vegetables — shreds of zucchini, carrots, broccoli. Be
imaginative and create your own versions of the recipe.