This past weekend, I got a whole fish for my weekly share of fish from the great Mermaids Garden CSF. As I’ve discussed before, I now volunteer running our pick up every Saturday and it’s been a great experience trying new fish, different preparations, and also getting to know our little community.
The past couple weeks we’ve had amazing oysters… 6 lbs of mussels which we devoured within a span of 48 hours…. And skate, which I had never tried before and I’ve discovered is amazing among others!
This weekend though I wanted to try my hand at a whole fish preparation, something I haven’t done since one of my first weeks where I tried salt-baking (link). I often feel uninspired with white fish (such as Porgy), not being able to see past their inherent bland flavor rather than seeing the possibilities for added flavor!
Plus, look how unhappy this fish looks! They aren’t happy looking fish – dead or alive!
In an effort to expand my horizons and palate, I found this recipe for Red Snapper by fish guru Eric Ripert (one of my favorite chefs). I thought it might go well with the porgy and it did! I’d love to try it with Red Snapper, but in the meantime, this Thai-inspired dish was perfect for this fish.
The sauce on this fish was great – the juice and zest of one lime, with canola oil, coconut milk, ginger, coriander and chili flakes! It was sweet and spicy and the fish as a result had great flavor while being quite moist!
I served this with some coconut jasmine rice, garnished with some cilantro and basil!
This is definitely a preparation I’ll do more often! It’s simple and sure to impress. Plus, I get to practice my fish filleting techniques!