Fish Friday

It is that time of year again, where my “Catholic Light”  meets my husband’s “Recovering Catholic” in a marriage of half-assed-quasi-religious observance. Meaning we observe the practice of Fish Friday during Lent. Surprisingly the kids love this. Who knew?

Even Lil Nugget #3 -who could subsist on nuggets alone and who would rather be rolled in honey and placed in an ant hill than touch watermelon (WHAT?!)- loves this recipe I’ve borrowed from my swoon-a-licious girl crush, Nigella Lawson, and made my own.

Sake Salmon  

1-1 1/2 teaspoons Wasabi Paste or Wasabi Mayo
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 tablespoon garlic infused oil
2 tablespoon sake
4 salmon medium fillets

ALERT EASIEST PREP EVER!!!

Combine all wet ingredients into a large zip-seal bag. Place fish in bag. Now stick with me here this gets VERY culinary-complicated… using your hands, mosh the fish about in the marinade. OR better yet, let the kids do it. Put them to work in the kitchen and they are more likely to EAT what THEY “made”. Place in a dish and let it groove in the fridge for 20 minutes to an hour.

Heat a large non-stick pan or griddle, and sear your fishies for about 1-2 minutes per side. You’re going for a nice caramelized glow here, not a fully cooked fishy.

Now here is where the true brilliance of the glorious Brit Bombshel, Ms. Lawson. comes in… Place your seared salmon onto foil, wrapping it into a pouch (sealing the tops and sides) and repeat for a double-wrap. This traps in the heat and allows the fish’s own steam to cook it the rest of the way, 8-12 minutes depending upon how rare you like your salmon. Lazy and GENIUS!

While the fish is doing that thing it does, make your side. We aren’t to big on rice and are trying to cut back on pasta (so. hard.) so I just make a nice spinach salad with a sesame ginger dressing and maybe a side of quinoa.

SO GOOD. In fact, so good the kids ate mine before I could shoot a pic. Photo courtsey of Sequoia

So what is your favorite fish dish? I’d love to try something new this year.

 

 

One thought on “Fish Friday”

  1. I love this because we love salmon (not sure I can get our kids in on the action, but we can try) – but I always simply use a little butter or olive oil and cajun spice. I’ll try this! Like your technical term or moshing the fish! I’ve recently tried halibut (frozen or fresh) with olive oil, baked with the new Hunts sauces drizzled on top. I like the artichoke/garlic/tomatoes one.

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