Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy and Quick
I first discovered ocean pout, a firm-fleshed fish with a long body, when I simply bought the cheapest fish at the fish store. It’s a fish I first encounter when I lived in Massachusetts and learned that it’s cheap because Bostonians consider it a trash fish. Its firm flesh is ideal for searing in a pan, but you can also replace it with monkfish, catfish, or mahimahi (dolphinfish). This recipe goes very fast so stay close to the pan. Serve with Pan-fried Yellow Peppers and Mushrooms or linguine.
Yield: Makes 4 servings
Preparation Time: 10 minutes
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 1/2 pounds ocean pout, cut in 8 pieces
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh chives
In a skillet, heat the olive oil with the garlic over very high heat. Remove and discard the garlic before it begins to turn light brown. When the oil is almost smoking, add the fish carefully to the skillet and cook 1 minute without touching or turning. Season with salt and pepper. Turn with a spatula and cook 1 minute. Remove to a serving platter and sprinkle with chives. Correct the seasoning and serve immediately.
Posted: 12/29/2006
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