San Marcos Record, San Marcos, TX

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  • Fresh salmon is great either baked, seared or even grilled. Be careful not to over cook it, as it will lose its flavor very quickly. unknown

    Fish
February 20, 2008

A Fresh Perspective on Fish

Observing Lent? Make meatless Fridays something your family looks forward to

By Randy Stevens

Growing up, anytime mom left town for the weekend, my brother and I knew what was coming and we didn’t like it. There was no need to even look in the freezer, because Pops would have them crackling in the microwave soon enough.

Fish sticks. Frozen, gushy, tasteless nuggets of faux-white fish, the absolute Spam of the sea. The only thing worse than these soggy interpretations of bottom-feeding fish like haddock or pollock was the school cafeteria variety, which were rock hard, non-penetratable fried “filets” better served as paper weights — tasted like paper, too. I could never put enough ketchup on fish sticks, even as my father consecrated them as a choice meal from his own childhood.

If you’re observing Lent this year, choosing to eat fish on Fridays, you’ve likely endured fish sticks as well. Unless you’re cooking those sticks from scratch, turn off the microwave and consider a fresh perspective. Local supermarkets — unlike 20 or so years ago — are stocked full of low-cost, fresh fish options. Salmon, catfish and tilapia are almost always available for reasonable prices — it’s simply a matter of finding ways to use them.

Here’s a couple of ideas.



Garlic and Herb-crusted Tilapia

• 1/4 cup thinly sliced garlic

• 1 teaspoon minced fresh thyme

• 1/2 teaspoon sea salt

• 2 tablespoons whole wheat bread crumbs

• 1 teaspoon minced fresh chervil

• 4 (6-ounces each) tilapia or red snapper fillets

• 1 teaspoon minced fresh tarragon

• 1 teaspoon minced fresh oregano

• 2 lemons



Preheat the oven to 350 degrees F.

Toss the garlic with the salt and place on a nonstick baking tray. Roast for 30 to 35 minutes until dry. In a small food processor, puree the garlic with the bread crumbs and herbs. Keep in a sealed container in a cool area until ready to use.

Lightly dredge both sides of the fish fillets with the garlic-herb puree. Spray a nonstick skillet with canola oil spray. Cook the fish over medium-low heat, 3 to 4 minutes on each side. Check the center of each fillet to see if it is cooked through. If the fillets are thick, they can be finished in a 350 F oven for several minutes.



Alaskan Barbecue Salmon

• 1 cup brown sugar

• 1/2 cup honey

• 1 dash liquid smoke flavoring

• 1/2 cup apple cider vinegar

• 1 (4 pound) whole salmon fillet



Preheat grill for high heat.

In a small bowl, mix together brown sugar, honey, liquid smoke and vinegar.

Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 1 minute longer. Take care not to overcook the salmon as it will lose its juices and flavor if cooked too long.

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