Fish - Alan's Cookbook

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Sea bass with black beans and peppers This colorful dish is of Caribbean origin. Chilean sea bass filets Canned black beans Red and yellow bell peppers Poblano pepper A couple serrano peppers Onion Celery stalk Chicken broth Parsley Salt and pepper Oil Optional Fresh cilantro Most any kind of pepper will do, but be stingy with the hot ones. Caribbean food is generally spicy and flavorful, not hot. Make a mirepoix of the celery and some of the onion. While that is gently simmering, destem and deseed the peppers. Cut them into small but not insignificant pieces. Add them to the mirepoix, adding oil, and raise the heat just a bit. Also chop the rest of the onion and add it. Fry for a few minutes until about half done. Drain the beans, add them, and add enough broth to make everything wet and mixable. Tie up the parsley and put it in as a bouquet. Cook for about a half hour, until everything is yummy. Take out the parsley bouquet and season to taste. Arrange the filets on top of the beans and cover tightly. You want to steam the fish, not cook it. It should be done in well under 10 minutes, and be medium rare—warm but still translucent on the inside. Serve each filet on top of a mound of beans and peppers, and garnish with parsley or cilantro. Some fresh orange, red or yellow bell pepper slices on the side are a nice touch. Serves: 3 per lb sea bass Cooking time: 45 minutes - 144 -
Crab and lobster on potato fritters An impressive main dish, combining several recipes from this section. Potatoes Onion Celery Crab meat Lobster meat Lobster sauce Salt and pepper Unsalted butter Parsley Peanut oil Salt cod fritters (page 142) are a fine accompaniment to lobster and crab, or you can make plain potato fritters. Cooking lobster and making lobster sauce are explained on page 35. I usually buy crab meat at a good fishmonger, because it’s such a pain to get the meat out of the crabs oneself. Needless to say, it must be very fresh. To make plain fritters, follow the directions for salt cod fritters (page 142), leaving out the cod. You’ll need a fair bit of salt though, since the cod won’t be around to introduce it. Fry the fritters in hot peanut oil, and rest them on brown paper. They’re best if kept fairly small. Warm the lobster and crab pieces in the oven, drizzling them liberally with butter to keep them moist. When plating, put a spoonful of sauce on a plate, set one or two fritters in the pool, and arrange crab and lobster pieces on them. Drizzle just a bit of sauce over the meat, and garnish with parsley. Ratatouille or any other tomato and vegetable dish makes a fine accompaniment. Serves: 8 per lb shellfish Cooking time: 1 hour - 145 -
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Fish - Alan's Cookbook

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