STORING THE CATCH
The fish that you purchased from The Boys Fresh Catch is fresh as can be! The bags that we had your catch packed in allow for the catch to be stored on ice in the refrigerator (remember to drain any melted ice)
Scallops do not like being stored in plastic so those will be taken out of the bag and stored in a plastic or glass dish with a lid. Fish should be consumed within 2-3 days of purchase.
So...what about freezing?
Fish that will not be cooked within 2-3 days should be frozen. Fresh fish that is frozen directly after purchase will be fantastic for an early week dinner party! Meaty fish like halibut, salmon, tuna and swordfish should only be frozen for short periods (less than a week). Monk fish, black sea bass, flounder and scallops freeze beautifully for up to 3 weeks.
HALIBUT CEVICHE WITH TOMATOES AND PINEAPPLE
MAKING CEVICHE
- 1 lb halibut, scallops, or black sea bass diced into 1/2-3/4 inch cubes
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup lemon juice, freshly squeezed
- 1 teaspoon kosher salt
- 1 – 3 teaspoons Sriracha
Use a glass baking dish!
Combine the lime juice, lemon juice, sea salt, Sriracha with raw fish. Mix until combined. Leave covered with saran wrap in the refrigerator, stirring occasionally for about 3 hours. Fish will become opaque as it "cooks". Drain well.
Citrus Vinaigrette
lemon juice, oil, desired sweetener, rice vinegar, chives, cilantro or basil. I mix my slightly sweet, herbed vinaigrette with ceviche to serve.
Source local greens, radish and cherry tomatoes...
Wolfeboro Food Co-op
McKenzie's Farmstand
Tamworth Farmers Market
Wolfeboro Area Farmers Market
Microgreens from Double Rainbow Farm, Eaton, NH are perfect for this dish!
10 MINUTE RULE
The 10-minute rule pertains to grilling, pan searing, and broiling at 400 to 450 degrees. Fish cooking time will be approximately 10 minutes per inch of thickness (if fish is about an inch thick it will be about 5 minutes per side) Fish that is about a half inch thick about 5 mins etc....
The recommended cooked temperature of fish is 140 degrees
I prefer to cook my fish to 125-130 degrees for med rare
Overcooking fish is one of the most common mistakes made when cooking!
COOKING BREADED FISH
Breading and searing this way locks in moisture!
Great for firm, white fish such as swordfish, striped bass, summer flounder, cod, black sea bass and mackerel.
Fish should be in portion sizes that are easy to flip over in a pan. Swordfish, cod and striped bass should be cut into about 2 inch chunks. Summer flounder, black sea bass and mackerel will be left whole or cut in half depending on the size of the filet.
Dip in egg wash then in seasoned Italian bread crumbs. Heat oil with a high smoke point until hot, and brown all sides. Reduce heat to low., and continue to cook on each side until an instant read thermometer reads 125-130 degrees. Liberally squeeze lemon and salt immediately after cooking.
My Tarter Sauce
mayo, drained kosher dills, garlic, parsley, scallions, lemon juice, salt and pepper. Mix in a food processor.
MUDIGA SWORDFISH WITH HOMEMADE TARTER SAUCE
Fish places
BLACKENED FISH AND SEAFOOD
Great for pan seared scallops, shrimp, flounder and black sea bass. Perfect for a quick and delicious dinner over a salad or for fish tacos!
Our Creole Blend
1 3/4 TBL paprika
1 1/4 TBL garlic powder
2/3 TBL salt
2/3 TBL onion powder
2/3 TBL oregano
2/3 TBL thyme
1/2 TBL cayenne
2/3 TBL pepper
Pan sear in oil about 2 minutes per side
In July, source local greens and watermelon at: wolfeborocop.com
McKenzie's farm stand
Wolfeboro Area Farmers Market
Tamworth farmers Market
Rams Head Farms make a fabulous feta!
BLACKENED SHRIMP WITH WATERMELON AND FETA
PAN SEARING
We will use the 10- minute rule here. All fish are fabulous pan seared (salmon, halibut, scallops, striped bass, swordfish, summer flounder, mackerel and tuna)
Remember to think about fish thickness when you are cutting your portion sizes. Thinner pieces will be cooked for less time, and thicker pieces a little longer.
Dry and salt fish.
In a heavy bottom pan heat oil with a high smoke point until a drip of water sizzles. Sear until crisp and browned (about two minutes) and flip to sear other side. Remove from heat and reduce heat to low. Once pan has cooled a little, add some butter and garlic (optional) to the pan. Continue cooking about 3-4 minutes a side. while spooning butter over fish. Cook until an instant read thermometer reads 125 degrees. (Tuna should be served rare!)
Saute NH Mushroom Company mushrooms in hot oil. Allow mushrooms to sear crisp while cooking in the oil.
AS ALWAYS...DON'T CROWD THE MUSHROOMS!
At the end of cooking add butter, salt, garlic, parsley and a sprinkle of parmesan.
PAN SEARED HALIBUT WITH MUSHROOMS
TO TRIM OR NOT TO TRIM?
THE BLOODLINE
For some the bloodline is a rich and oily treat, and others will not even cook fish with the skin on!
OK...so i will try to break it down. Bluefish, swordfish, tuna, striped bass, salmon and mackerel have a bloodline that runs down the filet. The larger the fish the larger the bloodline. I, generally, remove bloodlines when I pan sear, bake or broil fish; but when grilling, leaving the skin on seals in moisture and makes turning the fish so much easier. The smoky char of grilling does mellow the oily flavor of the bloodline.
Fish should always be checked for bones before cooking. Simply run your finger along the filet and pull out any bones that you find, being careful not to tear the flesh.
Monkfish have a second skin that I always remove before cooking. It is similar to skinning a filet, and I have a video that can be found in our blog.