Monday, April 4, 2011

Tilapia, Sherry'd and Rosemary'd with COOKING NOTES

My very first job was at one of those fast food chains that sold fried fish and chips. Okay, the vat-o-grease we fried the fish in was horrid, but then I do have to say that we made our own hushpuppies fresh every day as well as the batter for the fish. I loved that fish, and somehow we always had a few left over at the end of my shift that, as a good employee, I volunteered to clean up and take home with me.

In the absence of a bubbling black pit of hydrogenated oil to cook your fish in, this fish recipe has actually become my new favorite.

You’ll need:
3 tilapia fillets
¼ cup olive oil
Salt and pepper
2 Tablespoons fresh rosemary
4 cloves garlic, minced
Sprinkle of cayenne
¾ cup dry sherry

Prepare to fry the fillets
Sprinkle salt and pepper over the fish and set aside.  Over a medium flame, sauté the garlic and three-fourths of the rosemary for just a couple of minutes until the garlic just starts to brown.

add the fillets
Set the fillets side by side into the pan and sprinkle with cayenne and the rest of the rosemary to your taste.  After 3 minutes, flip the fish and sprinkle with the cayenne and rosemary again. Continue to cook until done through.

prepare the sauce
Remove the fish to a warm plate and scrape up the bits of fish and garlic from the bottom of the pan with the sherry.  Cook this down over a medium-high flame until reduced by over half. It should be almost syrupy by this time. Serve the sauce hot over the filet.

When judging when to flip your fillet, look at the edges. You’ll see that they start to get opaque. For most thin filets, this means that you’re ready to turn it over. To make sure it’s done all the way through, notice when the center responds to gentle prodding by flaking apart. That’s when you’re ready to pull it out and eat!

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