There are very few things that really intimidate me to cook. One of them used to be Indian food, but I conquered that one a while ago. Another one is shellfish, namely clams and mussels, as I’m freaked out that I’ll do it wrong and end up giving both Adam and I food poisoning. Another, oddly enough, is fish. I have no problem breading and baking some tilapia, or broiling some salmon or tuna. But, I have to say, other fishes just, honestly, freak me out. I’m so worried that I’m going to mess them up and end up with something inedible that will have cost too much money to just throw away.
I recently subscribed to Cook’s Illustrated Magazine though. In the issue I got, they had simple instructions for perfectly cooked fish fillets that seemed totally accessible. I knew I had to try it at some point soon! Then, at lunch today, someone had fresh mozzarella and it was all I could think about the rest of the day.. What does one have to do with another? Well, I knew that after work, I had to go to Caputo’s, the most amazing produce market ever to get some fresh fish and fresh mozzarella. I happened upon a few other things while I was there which resulted, gloriously, in a truly fresh and delicious meal.
You’ll get all three recipes, never fear! They’re all incredibly simple and each use fewer than four ingredients, unless you count salt and pepper (which I don’t.)
Inspired by Cook’s Illustrated May/June Issue
1 lb. fresh wild-caught Halibut fillets
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. white sugar
Salt and pepper to taste
Pre-heat your oven to 425*. Heat a non-stick oven-safe pan with the olive oil and garlic over low heat. This will infuse the oil with garlic flavor without big chunks of garlic. While the oil heats, sprinkle the fish fillets on one side with salt, pepper, and the white sugar. Strain and reserve the now cooked bits of garlic from the olive oil. Raise the heat to high and heat the oil until near smoking. Place the halibut sugar-side down in the hot pan and cook 1-2 minutes until a nice crust forms. Gently flip over and then place the pan in the hot oven. Cook until done, about 7-8 minutes.