I think I've mentioned before that we love eating fish. Specifically, our daughter LOVES fish. Since she was not able to eat any seafood for the first few years of her life, and is still limited in this department due to allergies, I'm always on the lookout for the freshest, best local fish I can find. And we're really luck to have several local year-round farmers' markets which sell amazing seafood, right out of the nearby Atlantic ocean, so I try to get to them at least twice a week.
Lately, her favorite fish dish is one she can make herself, at the ripe age of 7: Crispy pan-fried fish, with citrus. Instead of making a batter, we just rinse our fish, pat it dry, season it and cover it in light, flaky Japanese Panko breadcrumbs on both sides. Nothing more. (We cut out all the bones too, and cut the fish into smaller strips so they don't fall apart when she flips them--always an issue with delicate fillets.)
Breading the fish takes all of 2 minutes, even for a small child, which is perfect for a weeknight meal. Then simply heat up a couple of tablespoons of oil in a hot skillet, and cook fish a couple of minutes on each side until cooked through, flipping just once,.
We make this with any white fish that is freshest at the market: Hake, cod, flounder, bass, porgy, or sole, usually.
While Lina cooks the fish, I sautee some chopped washed chard with a little garlic and oil, and we eat it together with a healthy squeeze of fresh lime or lemon all over.
For a 15 minute meal, this one is hard to beat! And if your fish is fresh, no matter what kind it is, this dish is truly delicious any day.
Lately, her favorite fish dish is one she can make herself, at the ripe age of 7: Crispy pan-fried fish, with citrus. Instead of making a batter, we just rinse our fish, pat it dry, season it and cover it in light, flaky Japanese Panko breadcrumbs on both sides. Nothing more. (We cut out all the bones too, and cut the fish into smaller strips so they don't fall apart when she flips them--always an issue with delicate fillets.)
Breading the fish takes all of 2 minutes, even for a small child, which is perfect for a weeknight meal. Then simply heat up a couple of tablespoons of oil in a hot skillet, and cook fish a couple of minutes on each side until cooked through, flipping just once,.
We make this with any white fish that is freshest at the market: Hake, cod, flounder, bass, porgy, or sole, usually.
While Lina cooks the fish, I sautee some chopped washed chard with a little garlic and oil, and we eat it together with a healthy squeeze of fresh lime or lemon all over.
For a 15 minute meal, this one is hard to beat! And if your fish is fresh, no matter what kind it is, this dish is truly delicious any day.
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