PAN FRIED WHITING WITH PEPPERS AND ONIONS (Nov.28th, 2009)

Whiting is one of my favorite fish to eat. It is almost as sweet as shrimp and my friends on the coast are having a ball catching them this time of year. Can't get there right now, but I do have some in the freezer from the last trip. Coleslaw from one of our buried heads would be an excellant accompaniment along with a pan of fried taters. What da ya think?

1/4 cup olive oil
4 cloves garlic, coarsely chopped
1 sweet onion, halved and sliced thin
2 jalapeno peppers, seeded and coarsely chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 tsp. salt
3 Tbsp. vinegar

Heat oil in skillet over medium heat and add garlic through oregano, cook until onions are translucent, about 6 to 8 minutes. Add salt and vinegar, give a good stir, remove from heat.


1/2 cup flour
3 Tbsp. cornmeal
1 1/2 tsp. salt
1 tsp. pepper
buttermilk
4 whiting fillets, about 1 lb.

Toss flour through pepper together in a shallow bowl, pour buttermilk in another one. Dip fillets in buttermilk then dredge in flour mixture, coating well.
Transfer peppers and onions with a slotted spoon to a heatproof bowl. Leave oil in skillet. Heat over medium heat and fry fillets about 3 minutes on each side until nice and golden. Place on paper towels and set on the back of the stove to keep warm while you fry the remaining fillets.
To serve: place on plate, top with peppers and onions. Serve immediately.
Serves 4.

"There may be as many good fish in the sea as ever came out of it, but cooking them is even more difficult than catching them."-Madeleine Bingham

GRILLED AHI TUNA

Fresh ginger, cilantro, soy sauce, and brown sugar makes the sauce for this tuna exceptionally delicious.

2 to 4 (4 ro 6 oz.) Ahi tuna steaks, about 1-inch thick; 2 tsp. Extra virgin olive oil; salt and pepper to taste; 1 Tbsp. Canola oil; 2 Tbsp. peeled and finely chopped fresh ginger; 1 cup chopped fresh cilantro; 2 Tbsp. Soy sauce; 1 Tbsp. Light brown sugar; 1/4 cup water.

Rinse the tuna steaks under cold running water and pat dry. Rub with olive oil and season with salt and pepper. Preheat grill or broiler.

Prepare Sauce: Heat the oil in a small skillet over medium-high heat and add the ginger. Stir fry for 1 minute then add cilantro and fry another minute. Mix in soy sauce, sugar and water and cook for 1 minute over high heat. Remove from heat. Grill steaks over high heat or broil to desired doneness. Spoon sauce over and serve immediately with sugar snap peas and candied carrots. Serves 2 to 4

“I was eating tuna four times a week,”~ Daphne Zuniga

ROASTED MACADAMIA NUT GROUPER

Grouper just happens to be one of my top 3 favorite fish to eat. It is often called the chameleon of the sea, as it changes in color to protect itself while blending into the rocks and coral. 'The Provision Company' restaurant in Holden's Beach, makes the most wonderful Grouper Salad ever in my humble opinion.
2 slices fresh bread
3/4 cup macadamia nuts, toasted
2 Tbsp. finely minced shallots
2 Tbsp. chopped fresh parsley
2 Tbsp. fresh lime juice
1/4 cup coarse grain mustard
1/4 tsp. Tabasco
4 (4 to 6 oz.) grouper fillets
Preheat oven to 425 degrees. Grease rack and place in baking pan. In food processor, pulse bread to fine crumbs. Remove to bowl and set aside. Place toasted macadamia nuts in food processor, pulse until fine. Add to crumbs. Add shallots and parsley, toss to blend and set aside.
Combine lime juice, mustard, and Tabasco. Coat each fillet with this mixture and place on rack. Pack crumb mixture on top of each fillet. Bake 10 minutes per inch of thickness.
Serves: 4
" I have a lot of chameleon qualities, I get very absorbed in my surroundings."~River Phoenix