Fish Forever by Paul Johnson emphasizes sustainable seafood with recipes, like Sopa De Fideo with Mussels and Aïoli, Braised Wreckfish with a Golden Pan Sauce and Red Pepper-Saffron Aïoli, and Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce.
Braised Wreckfish with a Golden Pan Sauce
and Red Pepper-Saffron Aïoli
Serves 4 as a main course
Braising wreckfish in turmeric and wine creates a golden pan sauce that is beautifully complemented by Red Pepper-Saffron Aïoli. Serve with parsleyed potatoes and green beans or a shaved fennel salad.
- Four 5-ounce wreckfish fillets,
- 1/3 cup ground turmeric mixed
with 1 tablespoon kosher salt
- 2 tablespoons refined peanut oil
or another high-heat oil for frying
- 2 tablespoons finely chopped onion
- 1 cup dry white wine
- 1/2 cup water or Fish Stock
(page 26 of the book)
- 1 tablespoon minced fresh chives
or flat-leaf parsley
- Red Pepper-Saffron Aïoli
1. Roll the fillets of wreckfish in the turmeric mixture until well coated on all sides.
2. In a large, heavy ovenproof saute pan or cast- iron skillet, heat the oil over medium-high heat until shimmering. Carefully lay the wreckfish fillets in the pan, skin-side up. Cook for 1 to 2 minutes, then turn the fillets over, add the onion, and cook for 1 minute, or until the onion is sizzling and beginning to turn brown. Add the white wine and water or stock and simmer gently for about 5 minutes, or until the fish is almost opaque throughout.
3. Transfer the fish to 4 plates. Add the chives or parsley to the juices in the pan and cook to reduce to about 1/2 cup. Taste and adjust the seasoning and spoon Red Pepper-Saffron Aïoli evenly over the fish.
Red Pepper-Saffron Aïoli
Makes 3/4 cup
- Large pinch of saffron threads
- 2 or 3 garlic cloves
- 1/4 teaspoon coarse sea salt, plus more to taste
- Pinch of cayenne pepper or hot paprika
- 1 large egg yolk
- 1 teaspoon warm water
- 3/8 cup olive oil
- 3/8 cup refined peanut or another mild-flavored oil
- 1 red bell pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
1. In a small saute pan or skillet over medium heat, toast the saffron threads until they begin to curl, about 1 minute. Using a mortar and pestle, grind the garlic, saffron threads, the 1/4 teaspoon salt, and the cayenne or paprika to a smooth paste. Transfer the mixture to a bowl or a food processor. Add the egg yolk and water and whisk or process until smooth. While constantly whisking or with the machine running, gradually pour in the oils, starting with just a few drops at a time; as the sauce begins to thicken, add the remaining oil in a slow, fine stream. If the aioli becomes too thick, thin with a bit of warm water.
2. Cut the sides off the red pepper and shred the flesh sides on the large holes of a box grater; discard the skin. Drain the red pepper flesh well in a sieve. Whisk the lemon juice, vinegar, and bell pepper into the aïoli and season with salt to taste. It can be stored for several days in a clean jar in the refrigerator.
- Fish Forever
The Definitive Guide to Understanding, Selecting, and Preparing
Healthy, Delicious, and Environmentally Sustainable Seafood
- by Paul Johnson
- Wiley 2007
- Hardcover; 438 pages; US $34.95
- ISBN 978-0-7645-8779-5 (076458779X)
- Recipe reprinted by permission.
Buy Fish Forever
- Sopa De Fideo with Mussels and Aïoli
- Braised Wreckfish with a Golden Pan Sauce
and Red Pepper-Saffron Aïoli
- Peruvian Tiradito of White Sea Bass with Soy Dipping Sauce
- Cookbook Profile Archive
This page created August 2007