Striped Bass with Charmoula

B. and I went to Whole Foods on Saturday to get some grub for her book club, and we decided to get some fish. We both like fish (B. especially so) and so we ended up with some nice wild striped bass filets. It's a very delicate white fish, similar to trout but perhaps less sweet.

The "charmoula" in this recipe is a Moroccan marinade/sauce, combining Mediterranean flavors with exotic smokiness/spice. Really delicious against the delicacy of the fish, and not overpowering. I could see using this same marinade on chicken or pork too, would be lovely. The sauce has a Spanish/Argentinian character to it as well.

Had a nice 2006 Cosentino CE2V Chardonnay to accompany. I think a beurre blanc would have gone better with the subtle toastiness of the Chard. Still, it was all delish.

Recipe adapted from the "Starting with Ingredients" book (which I like for finding recipes for a particular ingredient). Served with buttered green beans + garlic, sauteed kale, and brown rice

Striped Bass with Charmoula
Serves 2

Charmoula

2 garlic cloves, minced
Juice of 1 lemon
1 tbsp sweet Spanish paprika
1 tbsp ground cumin
1/8 tsp red pepper flakes
1/8 tsp cayenne
1/3-1/2 cup olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh italian parsley, chopped
Salt & pepper to taste

Combine all ingredients up to (but not including) olive oil in blender. Turn on blender, and carefully stream in oil until it emulsifies. Add salt and pepper to taste. Stir in chopped cilantro and parsley. Set aside.

2 large filets striped bass
Charmoula

1. Put fish and 3/4 of charmoula in bag, cover, and let marinate for at least 1 hr, up to 4 hours.
   
2. Set oven to broil. Line baking sheet with Silpat or foil.
3. Place fish on baking sheet, SKIN SIDE DOWN.
   
4. Place under broiler and broil for 4 minutes, watching carefully in case it starts to burn.
   
5. With large spatula, carefully flip skin side UP and broil for about 3-4 more minutes, until the skin starts to crisp up.
6. Plate and serve immediately, with a little reserved charmoula on top.
   

fish tacos #2

Turned out well, followed my previous recipe. I think the batter could've been a bit thicker. Funny, I used over 1.25 c. flour, and it still seemed a bit thin.

Used a new sauce recipe, based on something I found at Chowhound:

Fish Taco Sauce

1/2 cup plain yogurt
1/2 cup mayonnaise
Juice of 1 lime
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp cayenne
Salt + pepper to taste
1 habanero or jalapeno, minced
4 dashes hot sauce

Mix all to combine, and let sit at least 30 minutes.

Results: good flavor, nice tang. I deseeded the jalapeno, so there's not a lot of heat. Habanero or a really hot japaleno would be nice in here too, if you like more heat.

Crunchy Tilapia with Basil Oil

Enjoyed some more tilapia tonight, or shall I say "revisited". Was totally delicious, and very simple to make. Beckey really liked the result. 4 of 5 stars on Beckey's scale.

2 tilapia filets
Salt and pepper

3 tbsp mayo
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp ground fresh basil (leftover from making basil oil)
1 tsp dried dill or 1 tbsp fresh dill
Salt and pepper

1 cup seasoned bread crumbs
2 tbsp butter + 1 tbsp EVOO
Basil Oil (see previous blog entries)

1. Combine mayo, mustard, lemon juice, basil, and dill. Season with salt and pepper to taste. Set aside.
2. Dry both sides of tilapia with paper towels. Season with salt and pepper, and let rest 10 minutes.
3. Pour breadcrumbs in a layer on a dish or a plate.
   
4. Apply a thin coat of mayo mixture to one side of fish. Place mayo side into breadcrumbs. Repeat mayo on other side. Add more breadcrumbs on top, and gently press in, flip as necessary and repeat to get a good coating.
   
5. Heat butter + oil in nonstick skillet over high heat, til butter browns. Place "hilly" side of face down, and cook undisturbed over high heat for 3 minutes. Carefully flip onto other side, cook for 2 more minutes.
6. Remove onto plate immediately. Sprinkle with Basil oil. Serve with steamed rice and a simple salad.

fish tacos and french fries

Made fish tacos and homemade fries tonight, in part based on this fish taco recipe.

Some notes:

• If you're gonna do fries as well, you really should have 2 separate fryers going. I blanched and fried the fries first, then did the fish, and the fries were a little cold.
• Blanched the fries for 2 minutes at 325 degrees, then about 2-3 minutes at 375 degrees. They puff up this way, and have a perfect texture (used yellow potatoes).
• For fish sauce, yogurt would be good...I thinned it out with a little milk. Really needs crema or something for a more sour tang. Maybe buttermilk? It needs to be thinned out enough to be kinda runny.
• Batter in the original flour-to-beer ratio was pretty runny, perhaps too runny. You get more of a gossamer-thin layer of crust this way; you could see the fish texture thru the batter. Adding about 1/4 cup of flour made it thicker like a fish n chips thing, a non-translucent coating. Thinner, original consistency would be a more crispy, wispy layer, and I like something a little more substantial.
• Sauce: good flavors, but I think maybe too much spices, it needed something to kick up the freshness. Less dill next time! Next time, use yogurt like original recipe, mexican crema, or buttermilk. Also consider adding some garlic, like in aioli.
• Fresh tilapia works well: it's semi-firm, very clean and very mild tasting, totally delish.
  

Fish Tacos My Way
Serves 2-3

Batter
Sauce
Corn tortillas
2 tilapia filets, cut into 1" wide strips, 2.5-3.5" lenghts
1/2 head of cabbage (green preferred, or red), sliced very thin
At least 4 cups vegetable oil

Mix the sauce ingredients, and set aside.
Heat oil to 350-375.
Mix batter ingredients with whisk.
Dip fish in batter, shake off excess, and put into fryer (about 7-9 pieces at a time, depending on the pot)
Fry for 1 minute, flip sides, fry for 1-2 minutes.
Remove onto paper towels.
Season with salt, and serve immediately.
Make a taco with some cabbage, corn tortilla, some fish and some sauce.


Sauce

1/2 cup mayo
Juice of 1 lime
1/4 tsp dried dill (was originally 1/2 tsp, was too much)
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp cayenne
Salt + pepper to taste
1 habanero or jalapeno, minced* (I left this out)

Batter
1c flour (+ extra 1/4c)
1 tsp baking powder
1 can/bottle (12oz) cold beer (preferably a golden Mexican lager, like Corona, Pacifico, Tecate, etc. I used Olympia, which worked fine)
2 tsp table salt

Whisk together all but 1/4 c. flour all ingredients just before battering fish. Whisk together; add as much reserved flour (up to 1/4 cup) to make it "thick enough", so that it's not transparent when it's on the fish. The batter should be thick enough so that it's just beyond watery, runny, and transparent, so you don't see the fish through the batter. Not quite as thick as pancake batter, maybe a little thinner. This photo of how the batter drips off in the original recipe is a good example. If it's too thick, thin out with a little more beer (or water, or seltzer water), if necessary. Too thin, add some more flour.