One Fish, Two Fish

April 8, 2013

tile fish with fennel, leeks and tomatoes

Everyone knows fish is good for you, but many of us get stuck eating the same varieties – tuna, cod, salmon and shrimp. This week Martha Rose Shulman explores the flavor and benefits of trying new types of fish.

This week I made five different fish dishes and did not use any of the favorite four. I turned, as I always do, to the Monterey Bay Aquarium Seafood Watch pocket guide (they also have an app) for advice about best choices and good alternatives, and bought my fish from a fishmonger at my farmers’ market, from Trader Joe’s, and from Whole Foods. I avoided farmed fish, especially farmed fish from far away. The species I cooked included local Pacific sole, mahi mahi, arctic char, and Pacific halibut. Other good seafood choices are clams and mussels, striped bass, sardines, and rainbow trout.

Here are new recipes for cooking with fish.

Oven-Poached Pacific Sole With Lemon Caper Sauce: A fish piccata of sorts, this dish is easy to make and the sauce is perfect for delicate fish like sole or flounder, as well as more robust fish like swordfish.

striped bass with tomatoes and onions.

Greek Baked Fish With Tomatoes and Onions: The robust flavors in the tomato sauce work well with a variety of white fishes.

arctic char with a sweet and savory pepper sauce.

Oven-Steamed Arctic Char With Piperade: A sauce that works on just about any fish is particularly delicious with Arctic char.

Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes: A sauce similar to a vegetable ragout works over any firm white fish.



Broiled Fish With Chermoula: In Morocco, chermoula is traditionally used as a marinade for grilled fish.

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