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How to Prepare Frozen Fish

May 11, 2013 By Chef Chuck Leave a Comment

Frozen Fish

How to Prepare Frozen Fish

It’s not always easy to get to the market before dinner, especially if you work full-time, or have children at home. It’s often easier to purchase food in bulk, place it in the freezer, and prepare it during the week. Frozen fish can be bought ahead of time- but be careful, not all seafood items are freezer-friendly.

Which Fish are OK to Buy Frozen?

Some fish freeze well while others do not. Species that you might consider buying frozen are- salmon, cod, swordfish, monkfish, halibut, orange roughy, sole, and tilapia. Fish such as mackerel, herring, sardines and trout may be difficult to freeze and defrost due to their high fat content.

Defrosting Fish

There are a few ways to defrost frozen fish. First, if the fish is in a vacuum-sealed (cryovaced) pouch you can simply remove it from the freezer and place it in the refrigerator. In 12-16 hours the fish will thaw completely. If you are in a rush, you can run the fish under cold water- this procedure will usually defrost the fish within 20-30 minutes. If your seafood isn’t in a sealed container, put in on a small plate in the refrigerator and let it defrost in the refrigerator overnight. Never defrost fish under warm or hot water- this is not a safe food practice.

Preparing the Fish

Baking

Once the fish is defrosted, there are many ways to prepare it for a quick, healthy meal. My favorite way to make fish when I am in a rush is to bake it. Make sure your oven is pre-heated to 350 degrees. Place your fish on a clean, sanitized surface and put a few drops of extra virgin olive oil on the surface of the fillet. Massage both sides of the fish with the olive oil, and season with salt and pepper. Place in the oven for 6-8minutes (your time may vary depending on the size or thickness of your fillet). Remove from the oven and squeeze some fresh lemon juice on the surface of the fish.

Grilling

Grilling is another good alternative if you don’t want to turn your oven on, especially during summer months. Coat the fish with olive oil, salt and pepper as described previously and place it on a pre-heated gas or charcoal grill. After the fish cooks for 3-4 minutes, carefully flip it with a metal spatula. Remove it from the grill after an additional 4 minutes of cooking. My favorite accompaniments for grilled fish are mango salsa, fruit chutneys, and homemade citrus butters. Salmon, halibut, and swordfish are ideal for the grill. More delicate fish such as flounder, sole, and orange roughy and cod may be more difficult to grill.

Pan-Searing

Pan searing works well with most whitefish species such as flounder, sole and cod. The procedure is quite simple. Season both sides of your fish with salt and pepper. Place 3-4 tablespoons of extra virgin olive oil in a pan over medium-high heat. Dredge the fish in flour, shaking the excess from the fillet. Carefully put the fillet in the pan and let it cook for 3-4 minutes a side. Once the fish is done cooking, place it on paper towels to absorb any excess oil. Serve with lemon wedges, or homemade tartar sauce.

Frying

I rarely deep-fry fish, but when I do, it’s for a fish sandwich. Place a medium-sized soup pot on the stove over medium-high heat. Add enough veggie or olive oil to fill the pot half way. I usually use tilapia, or a fat piece of cod for my sandwiches. There are a few ways to do this. You can make a simple beer batter, or use breading. Place the battered or breaded fish in the oil once it has reached 350 degrees, and fry until golden brown- this usually takes usually 3-4 minutes. Drain, and serve immediately.

One of my favorite fish preparations is with salmon. Season both sides of the fillet with salt and pepper. Mix equal parts apricot jelly and Dijon mustard. Apply a liberal amount of this mixture to the top of the salmon; coat with panko breadcrumbs and bake in a 350-degree oven for 10-12 minutes.

Frozen fish is equally as nutritious as fresh fish if handled and prepared correctly. If you’re a busy parent, or just trying to improve your health, consider having a few different types on hand in your freezer.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Cooking Tips Tagged With: baking, cod, cooking fish, cooking methods, cooking seafood, dinner ideas, dinner recipes, fish, fish recipes, frozen fish, frying, grilling, halibut, mackerel, salmon, seafood, seafood recipes

Herb Grilled Halibut with Citrus

March 28, 2013 By Chef Chuck Leave a Comment

Herb Grilled Halibut with Citrus

Herb Grilled Halibut with Citrus

Halibut is a naturally sweet fish with delicate white flesh. Since the flavors are subtle, it’s important not to serve this particular fish without heavy sauces and crusts. My recipe is fresh and light, accenting the natural deliciousness of the fish.

Herb Grilled Halibut with Citrus

Serves 4

Pre heat grill to 375 degrees

Ingredients:

4 fillets of fresh halibut 6-oz. each, skin-off

6 tablespoons extra virgin olive oil

3 tablespoons fresh chopped basil

2 tablespoons fresh chopped tarragon

1 tablespoon fresh chopped chives

1 teaspoon fresh chopped thyme

zest of 1 lemon

zest of 1 lime

zest of ½ orange

1 teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Set the fish aside.

Place all of the ingredients in a bowl and whisk. Reserve a small amount of the marinade to serve over the fish once it is done cooking. Place the fillets in the marinade for 5 minutes a side. Put the halibut on a hot grill and let cook for approximately 3 minutes a side.

Carefully remove the fish from the grill and drizzle with the reserved marinade. Serve immediately.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: cooking fish, cooking halibut, fillet, fish, fish fillet, fish recipe, fish recipes, grilled halibut recipes, grilling fish, halibut, halibut recipes, halibut with citrus sauce, how to cook fish, how to grill fish

Fresh Grilling Ideas

June 10, 2011 By Chef Chuck 1 Comment

A lot of people are going to be having barbecues this summer- burgers and dogs will be thrown over hot coals, as will fresh fish, different cuts of meats, and there’s nothing like fresh grilled vegetables. It’s easy to get into a rut when cooking on the grill- the same old chicken and steaks can become boring, and if you have guests, you may want to spice things up a bit. So, what other options do you have?

Fish:

Sea Bass:

Instead of salmon, try grilling a fresh piece of sea bass. While grilling, baste the fish with some melted butter infused with lemon and lime zest. The end result pack a serious flavor punch… just remember not to over-cook your fish.

Tuna:

Fresh tuna is abundant right now, and available in most supermarkets. Make sure you start with a fresh piece of yellow fin tuna. Place a small amount of sesame oil over the fish, then season with some salt and pepper. One your fish is seasoned, coat with black and regular sesame seeds. Place on a hot grill for two minutes a side, and remove. Your tuna should be rare at this point. Slice thin, and serve with soy sauce and wasabi.

Halibut:

Halibut is a deliciously sweet, tender fish with white, flakey meat. It can be a bit on the costly side, so you may want to shop around.
The best way to prepare halibut is with olive oil, salt and pepper. Halibut is tasty by itself, or served with pineapple, mango, or kiwi salsa!

Swordfish:

Swordfish has a distinct flavor, but isn’t overly gamey tasting. It holds up well on the grill, and is easy to cook. My favorite way to prepare swordfish is with spicy Thai peanut sauce. Grill the fish, and place a few tablespoon of peanut sauce on top. Here’s the recipe:

Thai Peanut Sauce:

1 cup creamy peanut butter
½ cup sesame oil
¼ cup vegetable oil
½ cup honey
½ cup pineapple juice
¼ cup coconut milk
1 teaspoon fresh minced ginger
1 teaspoon red pepper flakes
1 teaspoon black and regular sesame seeds
Salt and pepper to taste
1 tablespoon chives

Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives.

Red Snapper:

Red Snapper has a pink flesh, and a bit of a stronger taster. Don’t let that discourage you- it still has a slightly sweet, distinct flavor. A grilled corn and black bean salsa goes great with red snapper… don’t forget the cilantro.

Trout:

Trout can be difficult to grill, but the end result is surely worth it. Once the trout is dressed, simply grill, remove, and serve with some fresh lemon juice. If you really want to enhance the flavor, try browning some butter in a pan, add slivered almonds, fresh Italian parsley, and place over the fish.

Grilled fruit is a nice accompaniment for your new creations. Pineapple, mango, fresh peaches, and even pairs are delicious fresh off the grill drizzled with some honey or reduced balsamic vinegar!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: evernewrecipes.com

Filed Under: Cooking Tips Tagged With: cooking, Dining, eating, grilling, grilling fish, halibut, sea bass, swordfish, vegan, vegetarian, vegetarians

Fresh Fish Tips

May 26, 2011 By Chef Chuck 2 Comments

There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurants’ menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding and cooking fish.

Most supermarkets get their fish from the same distributors, so if you’re getting a piece of salmon at Giant Eagle, or another local supermarket, it’s most likely coming from the same source. Here are some pointers on what to look for when purchasing fresh fish:

Choosing Fresh Fish:

Appearance:

Take a look at the fish- the specimen should appear healthy. If you’re selecting a whole fish, the eyes should be clear, and the gills should be bright red, not opaque or orange. If you touch the flesh or skin, it should feel taut, not soft.

Smell:

If you’re buying fish fillets, ask your fish monger to let you smell them. This may sound odd, but believe me, they’ve done this before. They will simply place a small piece of fish on butcher paper, and let you take a sniff. The fish should smell fresh, and a bit sweet. There should be no foul, or ammonia-type smells. If the fish smells even a little fishy, choose something else. If your fish monger is reluctant to let you smell the fish, take your business elsewhere; this isn’t a good sign.

Cooking Fish:

There are several different cooking techniques you can use to cook fish:

Broil

Bake

Grill

Sauté

Poach

Smoke

Regardless of the cooking technique, and in most cases, the fish should be prepared the same way.

Place your piece of fish on a clean surface. Coat the fish with a small amount of olive oil, vegetable oil, or butter. Next, season your fish with salt and pepper.

At this point, you are ready to cook your fish. If you’re grilling, choose a firm species like salmon, tuna, or halibut- these fish are less likely to fall apart. Make sure the grill is seasoned with a small amount of oil; place the fish appearance side down on the grill. After three to four minutes, carefully flip your fish over (with a metal spatula.) Leave the fish alone! People tend to over-use their spatulas, moving the fish around until the flesh breaks. After an additional three to four minutes, remove your fish from the grill. A three to four ounce piece of fish, on a 350 degree grill will typically be done in five to six minutes.

Testing Doneness:

The easiest way to determine doneness is by cutting the fish, and looking inside. The only downside to this is that it ruins the appearance. The ideal way to tell if a fish has been cooked properly is by touch. Using your index finger, touch the center of the fillet- the flesh should be slightly firm, but soft. Determining if your fish is done by touch takes some practice, so be patient.

Worried about Mercury?

Everyone is afraid of mercury poisoning- DON’T BE! In order to actually get mercury poising, you have to consume massive quantities of certain species of fish over a long time.

Here are a few choices to consider when making cooking fish this summer:

Salmon

Sea bass

Ahi

Butterfish (delicious with miso!)

Halibut

Spots

Red Snapper

Mahi- Mahi

Shark

Flounder

Trout

Catfish

Cod

Swordfish

Take some time to ask your fish monger about species of fish that you may be unfamiliar with. Try something new; you may just experience a new taste treat!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: villageconnector.com

Filed Under: Cooking Tips Tagged With: black sea bass, broiling fish, catfish, cooking fish, dinner fish, eating, fish, fish dinner, fish monger, flounder, grilling fish, halibut, marinating fish, pan seared fish, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, poaching fish, preparaing fish, purchasing fish, salmon, sea bass, trout

Pangea, Shadyside

April 20, 2010 By Chef Chuck 1 Comment

It’s not easy to find exceptional food when you’re dining out, believe me, I’m constantly trying. Well, I may have found a restaurant that has it all: great food, a pleasant ambiance, good drinks, and good service…well, three out of four isn’t bad.

We arrived at Pangea in Shadyside at 7pm on a Saturday night. There were a plethora of seats available; that made us nervous. Its peak hour, why weren’t there more patrons here? We were shown to a table, and our drink orders were taken. My dinner mate had the house Cabernet; it was sweet, and peachy with a fruit bouquet-perfect. Unfortunately, we didn’t ask what the house-brand was… sorry. As we looked over our menus, our server arrived with some warm bread and butter. The doughy concoction was sweet and extra crusty; exceptional. The butter was a light red; it turned out to be roasted red pepper butter, and it went very well with the bread. We asked our waitress where the bread was purchased and she said, “We make all of our bread in-house.” Impressive. After devouring a full basket of bread, and all of the flavorful butter, we ordered two salads- one was a plain mixed greens salad with toasted croutons and house vinaigrette, and the other was the warm brie and strawberry salad. My dinner guest described the house salad as “average” while I ranted about mine….the brie was lightly melted over the greens with toasted almonds and macerated strawberries; a great combination.

The dinner choices on the menu looked good, but we wanted to know what the specials were. We asked our waitress if they were offering any that evening and she said, “We don’t have any specials tonight.” Seriously. I asked if the chef was there, and she said, “Nope.” So, it’s 7pm, and the chef isn’t there… peculiar. After a few minutes she came back to our table and told us that yes, there was a special after all; lobster stuffed halibut. I like halibut, but chose the grain mustard brushed wild Colombian river king salmon, cooked medium please. My friend ordered the maple leaf farms duck, au poivre (with pepper). A few minutes before our food was delivered, our waitress showed up with a HUGE steel knife, presumably for the duck.

Our meals arrived 25 minutes after we placed our order, and were delivered by the server assistant/bus-boy. My salmon was cooked perfectly; a little pink on the inside (most good restaurants take temperatures on fish). The salmon was topped with melted leeks. Now, I’m not sure how these leeks were made, but they were miraculously flavorful. The salmon was topped with spicy grain mustard that had some heat, but was also on the sweet side. The dandelion greens were bitter; a perfect contrast to the sweetness of the fish and mustard sauce. The roasted pommes gaurettes (fried potatoes cut on a mandolin, then fried) soaked up the excess brine from the dandelion greens.

The duck was on the rare side (it was ordered medium), and was served with fresh herb risotto, rhubarb and black cherry conserve, and fava beans. The duck was moist and naturally sweet, and the preserves made for a perfect match. The thick pepper layer was a bit much, and had to be cut off. The risotto was creamy and flavorful, with fresh herbs, and more importantly, perfectly cooked.

All in all, our dinners were exceptional. At the conclusion of our dinner, we noticed that our server was conspicuously absent. As a matter of fact, we hadn’t seen her in over 40 minutes. Bummer.

By the time we were ready to leave, Pangea had filled with hungry clientele. We were able to catch a glimpse of other dishes that were being served, and they all looked extraordinary. Can I recommend Pangea? Absolutely; it serves some of the best food I’ve had had in the city.