Text 30799, 100 rader
Skriven 2015-09-11 07:56:12 av Dave Drum (1:261/38.0)
  Kommentar till text 30746 av Michael Loo (1:123/140)
Ärende: Blue fishy 212
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Boston Bluefish may have taken on a life of its own. I found this
 DD> recipe which purports to be from N.W. England. (American measurements
 DD> inserted by moi) Nothing, however, on the BBC Food app on Winders 10.
 DD> Nothing for "real" bluefish, either.

 ML> Which points us to the possibility that pollock (or pollack)
 ML> has this alternate name as a dig against the English Bostonians.

As may be. I barely care.

 ML> It's an odd thing, because bluefish is one of the oiliest and
 ML> most savory of fishes, and pollock is one of the dullest and
 ML> leanest (though, as with the similarly tasteless whiting, it
 ML> sometimes has a bitter off taste).

I have not experienced that. I bought a 10# brick of frozen pollock this week
to make a batch of my fish Parmesan and anything else that presents itself in
my fevered imagination .... like, maybe,

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Tacos w/Roasted Tomato Salsa
 Categories: Seafood, Chilies, Vegetables, Herbs, Fruits
      Yield: 4 servings

      2 cl Garlic; unpeeled
      2    Plum tomatoes
      1    Serrano chile
      2    Dried guajillo chilies
           +=OR=+
      1    Ancho chile
           +=AND=+
      1    Pasilla chile
      3 tb Chopped fresh cilantro
           Salt & sugar
      1 c  Cooked or canned pinto
           - beans
     16    (6") white corn tortillas
           - oil; for frying
     10 oz Boneless, skinless flounder
           - or halibut filets; in 3" x
           - 1/2" strips
      2 ts Chilli spice mix
    1/2 c  Flour
      1    Avocado; peeled, pitted,
           - thin sliced
      1    Lime; in wedges
           Sour cream; for serving

  MAKE THE SALSA: Heat a 12" cast-iron skillet over medium
  heat. Add garlic, tomatoes, and serrano chile and cook,
  turning occasionally, until charred all over. Transfer
  vegetables to a plate and let cool. Peel the garlic and
  stem and seed the serrano chile. Transfer vegetables and 2
  tbsp. water to a small food processor and process into a
  chunky pur+¬e; set aside. Return skillet to medium-high
  heat. Add guajillo chiles and cook, flipping once, until
  toasted, 2 minutes. Transfer chiles to a bowl and cover
  with 2 cups hot water; let sit for 20 minutes to soften.
  Peel, stem, and seed chilies and pur+¬e; in food processor
  with tomato mixture. Add 1 tbsp. cilantro. Season salsa
  with salt and sugar, transfer to a bowl, cover, and set
  aside.

  MAKE THE TACOS: Put beans into a small pot and heat over
  medium heat until hot; cover, remove from heat, and keep
  warm. Heat a 12" skillet over medium-high heat. Working in
  batches, add tortillas and toast, turning occasionally,
  until soft, about 3 minutes. Stack tortillas on a sheet of
  aluminum foil and cover to keep warm. Pour oil into a
  5 qt. pot to a depth of 2" and heat over medium-high heat
  until a deep-fry thermometer reads 350oF/175oC.

  Meanwhile, season fish with salt and chili powder and
  dredge in flour, shaking off excess. Working in batches,
  add fish to the oil and cook, turning occasionally, until
  golden brown. Using a slotted spoon, transfer fish to a
  rack set in a baking sheet. To serve, use 2 tortillas per
  taco. Divide beans among tacos; top beans with fish,
  avocado, the remaining cilantro, a squeeze of lime juice,
  a dollop of sour cream, and a tablespoon of salsa. Serve
  warm.

  Serves 4

  FROM: http://www.saveur.com

  MM Format by Dave Drum - 12 July 2014

  Uncle Dirty Dave's Archives

MMMMM


... Walking isn't a lost art: one must, by some means, get to the garage.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)