September 4, 2013

Seafood recipes spawned by the Harbor Fish Market

(Continued from page 1)

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Lobster shortcake (Courtesy photo)

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Cod loin baked in parchment paper (Courtesy photo)

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Fold the parchment paper into an airtight package and place it on a baking dish. If using a heavy enamel cast-iron baking dish, initiate the cooking process by warming the baking dish on the stovetop over medium heat. As soon as the juices begin to simmer, remove it to the oven. Bake for 15 to 17 minutes. Let rest a minute or two before serving. To serve, cut off one end of the parchment package with scissors and slide contents onto a plate. 

NICK ALFIERO'S FISH TACOS

Servings: Four

When I make fish tacos, I never seem to make them the same way twice. You can make fish tacos with black beans, sour cream, shredded lettuce, chopped peppers, salsa -- either fresh or jarred -- shredded cheese and any other fruit or vegetable that looks good. Try different ingredients, all cut into small chunks, such as fresh avocado, fresh tomato or fresh peaches. When I buy the black beans, I get the ones that have jalapeno included for a little extra spice, and I like the soft fajita-style tortilla for the shell.

The recipe that follows is simply my favorite version so far!

Zest of 2 limes

Juice of 2 limes

4 tablespoons honey

2 pounds whitefish (I prefer cusk)

1 fresh avocado, cut into small chunks

1 cup fresh tomato, cut into small chunks

1 cup fresh peaches, peeled and cut into small chunks

½ cup cooked black beans

1 cup flour

½ cup olive oil

Salt and pepper, to taste

Hot sauce, optional

1 package soft fajita-style tortillas

Mix the lime zest, lime juice and honey in a medium bowl. Cut the fish into ¼ pound cuts, or into 3-inch by 2-inch fingers. Add the fish to the marinade and refrigerate for 30 minutes.

Put the avocado, tomato, peaches and black beans into a bowl, mix thoroughly and set aside.

Remove the fish from the marinade. Put the marinade in a small saucepan and simmer.

Dredge the fish in the flour. Shake off the excess and fry in the olive oil until light brown, 3 or 4 minutes. Add salt and pepper.

Fill the tortillas with the vegetables, fruit, beans and fish.

Spoon the warm lime honey sauce on it. If it's not spicy enough for you, add some hot sauce.

-- Recipes from "Harbor Fish Market" (Down East Books)

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Nick Alfiero's fish tacos (Courtesy photo)

  


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