Let Them Eat Fish

Fin Fish Day feels a lot like egg day - filling. I might have tried one too many dishes today...more than once. However, they were delicious!

To begin, I am now a certified fish monger. Well, maybe not certified, but I can gut your fish for you. Not that I necessarily want to, but this might be one of my new "talents" I can use when trying to catch a man. I digress. The point is that I, the vegetarian, "dressed" two fishes today - a flounder and a bass. I didn't even know I had it in me to do that to a fish. After we were properly introduced (and yes, I did greet the fish before decapitating him), I proceeded to eviscerate, remove the bones, and fillet the fish. It was a bit of a rocky start, but in the end, I was proud of my abilities and end result.

Next, we set to work making our piles of freshly-filleted fish into something edible and, if lucky, delicious.

Here is what I discovered:
-Skate tastes "oceany." I can't really describe the taste, but it tastes a little odd and more so like the ocean than many other fishes.
-The texture of monkfish it a bit like lobster. Be wary of over-cooking, for it will become a bit rubbery.
-The amount of connective tissue in the fish determines the proper cooking methods that can be applied. For example, tuna has a lot of connective tissue, so it can hold up to tougher cooking methods, such as grilling and poaching. Salmon and swordfish also have decent amounts of connective tissue. Fish like sole and bass will fall apart if cooked in this manner. Try to use gentler cooking methods like steaming and baking.
-Wild salmon tastes way better than farmed salmon-the color is brighter and the flavor is richer. While the ocean is not exactly the cleanest, the fish have also not been fed commercial food, antibiotics, and colorants to dye their flesh.

Now, on to recipes. For the most part, we just cooked with our senses today. We made what we wanted to make, using the ingredients we thought would work together and a cooking method that we thought was appropriate.

Some recipes were made by the instructor and some by the students, but we made:
Gravad Lax (cured fish)
Salt-Crusted Red Snapper
Salmon Roulades with Zucchini Onion Stuffing
Skate with a Caper Picante Sauce
Sesame-Crusted Seared Tuna with Shoyu Dipping Sauce
Shoyu and Maple Marinated Salmon
Monkfish with a Tomato, Olive and White Wine Sauce
Salt Cod Fritters with Basil Mayo)
Steamed Bass with Scallions and Ginger
Bass en Papillote (fish baked/steamed in parchment paper
Cumin Spiced Tuna with Salsa Fresca
Salmon Cakes with Caper Tartar Sauce
Asian Fish and Cabbage Wraps
Poached Salmon
Flounder Roulades with Spinach and Tomato Stuffing
Miso and Shoyu Glazed Salmon
Whole Fried Bass
...and many many more

So, today's recipe is (drum roll please)

Cumin Spiced Tuna: Serves 2
1 Tbsp canola oil
1 Tbsp ground cumin
1/2 Tbsp ground coriander
1 tsp chili powder
1/4 tsp cayenne
1 Tbsp maple crystals (or sugar)
salt and pepper
1 Tuna steak (large enough for 2 people)

Heat oil in small sautee pan over high heat. While oil is heating, mix spices and press mixture onto both sides of the tuna. Once pan is hot, add tuna and cook about 30 seconds per side. This will be rare in the middle. Remove from heat, slice and serve.

This is delicious served on a beg of greens with a cilantro dressing, or as an appetizer (like in the picture) with Salsa Fresca.

Salsa Fresca: Serves 2
1 small/medium tomato, finely chopped
1/2 small red onion, finely chopped
Juice of 1 lime
1 small clove of garlic, minced
1/2 small jalapeno, minced
Handful of chopped cilantro
salt and pepper

Mix all ingredients and allow flavors to come together while the fish cooks. This would also be great with the addition of avocado and served over quesadillas, eggs, or with chips.

Sorry this has been such a long post. I just have so much fish-knowledge to share! As you read, we made a LOT of fish today, so you have another delicious fish recipe to look forward to tomorrow. (Try to contain your excitement!)