Last minute lunch for two at home turned out fab. The pic was taken near the end, darn it.
The only fish that appeared safe/acceptable behind plexiglass at the nearest supermarket was dover sole. My first thoughts were....so skimpy, so light, so fragile and I hate breaded dover sole! Big peeve is breaded fish. True - never liked fish 'n chips and hate fish sticks!The key is to SEAR it crispy in a super HOT pan with mega scorching oil while holding a splatter screen. I swear by splatter screens! (Seriously, I've suffered a generous share of corneal abrasions, the eyeball kind. If you don't believe me, fact check with Dr. Geoff Tabin!)
Last minute fruit relish idea turned out amazing, hence the reason for this post. The combo of citrus grapefruit, ultra sweet lychees and mango is UNREAL when you top it off with teeny crunchy sesame, kicky fresh garlic, cilantro and scallion.
Lunch platter food for two (see the ingredients?):
(1) Delicate fillets of dover sole: marinate in salt, granulated garlic, pepper at room temperature for 15 minutes. Sear in HOT pan, SCORCHING oil, use a splatter screen...flip over gently when edges are crispy brown...then transfer to platter. Optional: Top with sweet nouc cham (vinegar, fish sauce, sugar, lime).
(2) Fruit relish mixture of: sectioned grapefruit, cubed sweet mango, chopped lychee, chopped scallion, pinch of fresh minced garlic, chopped cilantro, black sesame, pepper, pinch of salt...toss in fine chopped shiso (about 2 leaves)....and dump on top of fish. Beautiful fantastic blend of colors, juices and flavors from each item.
(3) Stir-fry: HIGH heat, hot olive oil in a giant pan...add in order (30 seconds to 1 minute between each item).... mushroom, asparagus, DRIED CRAISONS... add all at once the following: julienne ginger, chopped garlic, chopped shallot, scallion white parts, crushed red peppers (pizza peppers), pinch of sugar, pepper, oyster sauce... toss and serve along side the fish and fruit relish on the same platter plate. The best part of this vegetable stir-fry is the unexpected bite of a sneaky dried craison, chewy sugary surprise!
I just cooked Dover sole three different times this evening. Each result was terrible. First, plain. Second, salt, pepper & lightly breaded, fried in olive oil. Third, pan fried in butter with seasoning. They result for all three was mushy fish. I could not eat what I cooked and started over each time hoping it would be better. Your recipe looks fantastic. I will take your advice next time.
ReplyDelete