What’s For Dinner – Sunday Link Up, with more delectables!įull Plate Thursday – and the plate is enticingly FULL! ![]() I added it to bok choy leaves.įiesta Friday, hosted this week by Petra Food Eat Love and myself. Flip over, for another three minutes.Īfter this cooks, plate, adding the rest of the ingredients scattered over the top. ![]() If they are thick, as mine was, cook 5 minutes on medium heat. Simmer for 2-3 minutes, allowing the pear to grow soft and release some of its juices and sugars.Īdd the bluefish fillets, skin down. To a suitably large skillet, add the lemongrass (or substitution), pear, fish and tamari sauces, ginger paste and black pepper. (this according to the NY Times, as I didn’t use this, either). (this is what I actually did…) For the lemon or lime zest, if using: peel a 2 inch strip of lemon or lime zest, and simply add that. (this according to the NY Times, as I didn’t have this). Lightly coat the fish fillets with the oil, all sides.įor the lemongrass, if using: Cut stalk into 2 inch segments and bruise the segments by pounding them with the handle of a kitchen knife or similar, to release the flavors. (My whim was not to drive 35 minutes to my nearest supermarket, alas!) Optional cilantro (coriander leaf), at whim.Jalapenos are not created equal, some are hotter than others. Optional jalapeno, de-seeded, sliced very thin, and use as much or little as you wish.1 or two scallions, sliced on the diagonal.1.5 low sodium tamari, gluten-free soy sauce, or coconut aminos (the latter for Paleo or Whole30, or for soy-free eating).1 stalk lemongrass, or in my case, 2 teaspoons powdered lemongrass.1 tablespoon avocado oil (or other healthy high temp oil).My sections (from one large fillet) were five ounces apiece. Two skin-on bluefish fillets, preferably about six ounces each fillet.Or any of the more flavorful of the fishes. If you can’t find bluefish, you can sub in (according to the New York Times) mackerel, trout, or salmon filets. It is probably only going to be found on the northern eastern seaboard region of the US – if I am mistaken and you find it elsewhere, let me know! It is one of the northern Atlantic ocean-going fishes rich in omega 3 fatty oils, and therefore healthy for you. Because mine was thicker than the recipe was considering, I cooked mine longer. I prefer the smaller filets, but ended up with a larger one, which I had the fishmonger cut in half – didn’t need the whole fillet in this case. ![]() Your other option is to use lemon or lime zest, see below.īluefish is a stronger-flavored fish better eaten as soon after purchase (or fishing expedition capture) as possible. The nearest verifiable source of fresh lemongrass is currently over an hour away from me, so I went with powdered. Besides some of the comments on their page indicated that the recipe as it stood was too sweet. Where I differ is that I don’t caramelize, or even fast-caramelize – my bluefish – instead of adding the brown sugar I opted to use a pear that has been sitting on my counter. (If it turns out you don’t like my adaptation, you may well prefer theirs.) Check out Fast Vietnamese Caramel Bluefish. So I felt free to go with my own notions as well. My recipe today is inspired by one found in the New York Times – using a fish that is not found near Vietnam.
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