1 hour ago
Wednesday, August 6, 2008
My sister's hubby is a great guy. He eats everything I make and happily takes home leftovers for his lunch the next day. He is one of my best customers. I always get a thank you email the next day, raving about what he ate!
He loves to fish, and I think he would quit his corporate job to do so everyday.
This a.m. I got the call, "Hey Sta, do you want some fresh caught Fluke & Sea Bass? I caught it 12 hours ago".
Well, you don't have to twist my arm! It was filleted for me and even labeled, so I could distinguish between the fluke and bass. Now that's service!
New Jersey Fluke is also known as Summer Flounder, it is a white, thin, mild tasting fish, almost like Sole. The same goes for Sea Bass, different from Striped Bass, which is caught earlier in the season.
I prepared 2 pans of the fishies, both done the same way. They came out excellent. You can do this with any white fish.
Baked Summer Fish:
4 white fish filets
handful of red & yellow cherry tomatoes, quartered
handful of fresh basil, chopped
2 cloves garlic, minced
1/4 cup white wine
half a lemon
a drizzle of olive oil
kosher salt and pepper
Lay the fish filets in a glass or ceramic baking dish.
Sprinkle a little kosher salt & black pepper on the filets.
Drizzle w/ olive oil.
Sprinkle the fish with the chopped tomatoes, basil and garlic. Squeeze a half of a lemon over the filets. Pour the white wine around the fish and bake uncovered for 12minutes at 375 degrees.
Serve in bowls w/ the lovely sauce over the fish. Delish Fish!
Thanks John for the nice treat, can't wait till tuna season!