Monday, January 18, 2010

Delicious Fish


You’ll Need
· 2 pounds rockfish, halibut or cod filets (1/2 or ¾ inch thick
· Salt
· Pepper
· ½ cup cornmeal
· ½ cup all-purpose flour
· ½ cup buttermilk
· ¼ cup butter
· ¼ cup olive oil

Directions
· Rinse fish and pat dry; cut into 6 to 8 equal pieces, if necessary
· Sprinkle with salt and pepper
· In a shallow bowl, combine cornmeal and flour.
· Pour buttermilk into another shallow bowl.
· Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mixture to coat lightly on both sides.
· Set aside.
· Melt butter in oil in a wide frying pan over medium heat.
· Add fish, arranging it in a single layer.
· Cook, turning once, until browned on both sides and just opaque but still moist in thickest part. Cut to test. (about 5 minutes)
· Serve immediately with tangy sauce.

Tangy Fish Sauce

You’ll Need
· 1 cup sour cream
· 2 Tablespoons buttermilk
· 3 Tablespoons chopped pimento-stuffed green olives
· 2 Tablespoons chopped parsley
· ¼ teaspoon salt
· 1/8 teaspoon paprika


Directions
· In a small bowl, stir together all ingredients.
· Cover and refrigerate for at least 30 minutes to blend flavors