He was the youngest person ever to be Oscar nominated for Best Director (for Boys N the Hood), and recently it's been my great pleasure to work with John Singleton on the remake of Shaft. This is a terrific way to prepare any kind of white-fleshed fish-sole, flounder, halibut, or cod are just some of the possibilities.
2 tablespoons olive oil
1 red onion, diced
1 shallot, minced
1 clove garlic, minced
1 tablespoon Creole seasoning plus additional for sprinkling
1 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon paprika
Pinch of sea salt
1 pound lump crabmeat, picked over
1 egg yolk
2 tablespoons plain dry bread crumbs
1 teaspoon chopped fresh parsley
1 chive, minced
1 teaspoon fresh lemon juice
1 (4-pound) whole whitefish, cleaned, leaving head and tail intact
2 strips bacon
In a large skillet, heat the oil over medium heat. Add the onion, shallot, and garlic and sauté until onion is caramelized, about 15 minutes.
Add 1 tablespoon Creole seasoning, black pepper, curry powder, paprika, and salt; mix well and cook for 5 minutes. Remove pan from heat. Stir in the crabmeat, egg yolk, bread crumbs, parsley, and chives and let sit for 30 minutes.
Preheat oven to 375 degrees F.
Rub lemon juice over the fish and sprinkle with Creole seasoning. Lay the fish on a greased baking sheet and open the cavity. Stuff with the crabmeat mixture, wrap bacon around fish and secure with toothpicks. Cover the baking sheet with aluminum foil.
Bake the fish for 20 minutes. Remove foil and cook until browned and cooked through, about 10 minutes longer.
This fish is especially delicious served with steamed asparagus.
Cooking with Heart and Soul
By Isaac Hayes
G. P. Putnam's Sons, November 2000
Recipe reprinted by permission.
This page created April 2001
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