|
Buying Fish
Buy whole fish if you can. It is easier to judge the quality.
The old rule of checking for clarity of the eyes doesn't always wash. Some fish
simply have cloudy eyes. Instead look for eyes that protrude, as if the fish is
animated.
Look under the gills. They should be bright, cherry red.
Smell the gills. They should smell like the ocean.
When buying a fresh fish, check the tail, it should not be dried out.
Whole fish should have a sheen. If the skin is leathery or has wrinkles, the
fish has lost enough moisture to be past it's prime.
|
|
Baked Halibut with Pineapple Salsa
1 1/2 lbs. halibut or other firm fish steaks
1/4 C. sliced onion
1 clove garlic, crushed
2 t. vegetable oil
Freshly ground black pepper to taste
1/3 C. pineapple juice
2 T. chopped cilantro
Preheat oven to 400°F.
Arrange fish in shallow baking pan. In non-stick skillet, saute onion and garlic
in oil until soft. Add pepper and cilantro. Stir in pineapple juice and pour
over fish. Bake, covered, in preheated oven 20 to 25 minutes or until fish
flakes easily with fork. Serve with Pineapple Salsa.
Pineapple Salsa
1 pineapple, skinned, cored, diced to 1/4-inch
1 red bell peppers, diced
1-2 jalapenos, chopped and seeded
1/2 small bunch cilantro, chopped
1/2 medium red onion, diced small
1/8 C. lemon juice
Salt and pepper to taste
Mix all ingredients together. It is better if you make it a hour ahead and let
set at room temperature, until ready to use.
Serves 4.
|
|
