Recipes: 'Fish Without A Doubt'

These recipes appear in Fish Without A Doubt by Rick Moonen & Roy Finamore, Houghton Mifflin, 2008.

Grilled Dorade with Hoisin Glaze

Serves 4

(acceptable substitutes: salmon, char, rainbow trout)

4 (6- to 7-ounce) dorade fillets, skin on

Olive oil

Coarse salt and freshly ground white

pepper

Hoisin Glaze

Season the fish with salt and white pepper and coat each fillet with oil. You can prep this well in advance and keep it cold in the refrigerator.

Grill the dorade on a Foreman grill for 3 to 4 minutes. Give the fish a poke — it will feel firm when it's cooked.

You can use a hot cast-iron grill pan too. Grill the fillets for 1 1/2 minutes on the skin side, then turn and grill for another 1 1/2 minutes or so.

Alternatively, prepare a grill. When the coals are hot, set the grate on the lowest level (closest to the coals) and get it very hot.

Brush the grate with vegetable oil. Grill the fillets for 1½ minutes on the skin side, then turn and grill for another 1 to 1½ minutes, until the fish feels firm.

When the fish is done, remove from the grill and brush the skin side with the glaze.

Serve right away.

Hoisin Glaze
2 tablespoons hoisin sauce

Juice of 1/2 lime

Coarse salt

1 teaspoon honey

1 small garlic clove, minced or put through a press

1 tablespoon minced fresh cilantro

Stir the hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt.

This can sit on the counter for a couple of hours; or store it, covered, in the refrigerator for 3 days.

Key West Ceviche with Grouper

Serves 4 as an appetizer

1 cup minced onion, plus 1 cup thinly sliced onion

1 tablespoon minced garlic

½ teaspoon grated lemon zest

¼ teaspoon grated lime zest

1/2 cup fresh lemon juice

¼ cup fresh lime juice

3 tablespoons olive oil

2 tablespoons sugar

1 teaspoon dried oregano, crumbled

1/2 teaspoon ground toasted coriander

Coarse salt and freshly ground white pepper

1 pound grouper fillet, cut into 1/2-inch pieces

¼ cup chopped fresh parsley

Combine the minced onion, garlic, lemon and lime zests, juices, olive oil, sugar, oregano, and coriander in a bowl. Stir to mix well. Season with salt and white pepper.

Season the fish with salt and let sit at room temperature for minutes.

Add the fish to the ceviche base and stir, making sure all the fish is covered by the liquid. Cover and refrigerate for at least 2 hours, stirring occasionally.

Right before serving, stir in the sliced onion and parsley.

Books Featured In This Story

Fish Without a Doubt
Fish Without a Doubt

The Cook's Essential Companion

by Rick Moonen and Roy Finamore

Hardcover, 496 pages | purchase

Purchase Featured Book

Title
Fish Without a Doubt
Subtitle
The Cook's Essential Companion
Author
Rick Moonen and Roy Finamore

Your purchase helps support NPR Programming. How?

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.