Whole Flounder with Fennel, Blood Orange and Olives

flounder

The other night I was in search of another light, satisfying, simple but tasty dinner. I wandered around Citarella knowing full well I wanted fresh fish. It’s one of my go to supermarkets when I’m in the mood. (The Lobster Place or greenmarkets are also often part of my fish repertoire). My only criteria were for something wild, local and seasonal. For this, the fishmonger steered me toward whole flounder that came in just that day, something I rarely cook since I usually buy filets.

I’m now a convert to cooking the whole fish; it preserves the delicate flavor and is more economical too. To make it even easier, I have the fishmonger clean and slit the fish to create a book like flap into which I stuff aromatics and other ingredients. Continue reading “Whole Flounder with Fennel, Blood Orange and Olives”

Oven Baked Fish Sticks with Salsa Verde Tartar Sauce

When we brought cod home the other day, I knew I had to make oven-baked fish sticks to satisfy a craving. I remember my mom used to pack fish sticks in my lunches in grade school, only when she was short on time.  I actually remember liking them, dipped in tartar sauce.  But they weren’t crispy like these- because I had to heat them up in the microwave at school. Last weekend when I was at the Tribeca Farmer’s market, buying milk for my homemade ricotta (stay tuned), I was gifted Ronnybrook Farm’s garlic butter to try, which makes a great seasoning shortcut here. I first coated the fish pieces with melted garlic butter, then bread crumbs, then egg whites, then another layer of breadcrumbs. Use Panko breadcrumbs (all natural) if possible, they’re lighter and crispier than ordinary ones.

I needed a spruced up tartar sauce to serve with my lovely crispy fish sticks for dipping. Continue reading “Oven Baked Fish Sticks with Salsa Verde Tartar Sauce”