A cousin on mine just recently moved to Minnesota from Hawaii and brought a selection of ocean fish with him. So I chose to make blackfish, a fish that primarily feeds on crustaceans like crab and lobster which gives the meat a sweeter taste for the quick braised recipe on page 570. Additionally, we followed the Deep-Fried Seafood recipe on 568 cooking up some Yellow Fin Tuna.
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| Blackfish Filets |
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| Yellowfin Tuna |
The breading recipe in Bittman was a little basic, only calling for flour, cornmeal, salt, and pepper. I added some chili powder, garlic powder, and cayenne pepper.
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| Quick braising the steaks in some olive oil |
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| The final product of the deep fried yellowfin recipe |
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| After searing the blackfish steaks, they are removed and replaced with onions, garlic, and some dry white wine in the pan. |
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| The tomato sauce consisting of a can of tomato sauce and a few diced tomatoes. |
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| Fish steaks, nearly at the end of the recipe. |
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| A quick simmering in the sauce to reheat the fish is all that is left to finish this meal. |
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| The final product, along with some green beans and a baked potato to balance the meal. |
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This recipe was amazing, I've never done any braised foods without cooking in the oven. The texture of the fish allows for quick braising in a fry pan and cuts down cook time considerably. Also, if you ever get a chance to eat blackfish (they cannot be bought in most grocery stores around Minnesota) do not pass it up. It tastes like eating lobster with a much more appealing texture.
Chase, this looks amazing! I spent a summer living in Hawaii and we ate blackfish on several occasions. I second Chase's comment that if anyone else gets the chance to try it- definitely do!
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