coalfish addendum

In article <[email hidden]>,

(MrAoD) said:

Since I've been responding to fish threads recently, a dish I had sometime back, in the late 1980s
came to mind.

This wouldn't work for smaller or more delicate fish such as the coalfish mentioned previously but
for firm, meaty whitefish such as mahi-mahi it's very good.

Thinly slice sweet white onion such as Vidalia, Texas Sweet, or Walla-Walla, about one medium size
onion for every two 6-8 ounces of fish. Simmer onions in about a half cup of wine per onion with
an oz of butter for about 10-15 minutes, but do not caramelize. When onions are done cool and
spread in a lightly greased baking pan. Fish should be cut in fork friendly chunks. Arrange chunks
of fish over the onions, lightly drizzle with olive oil, salt and pepper, sprinkle with fine herbs
and top with citrus zest cut in strips. I originally had it with orange and lime, but I've tried
lemon and lime and it works as well.

Bake at 350 for about 20 minutes.

The recipe was made for me by a woman who worked as a chef at the Tabard Inn in Washington, DC.

Best,

Marc

That looks rather good and if it works well for mahi-mahi I bet it will work well with monkfish, one
fillet of which (a little more than a lb) is thawing in my fridge. It will be dinner tomorrow eve,
prepared as described above.

Thanks, Dave W.

--
Living in the Ozarks. For email, dot edu will do!

Dave W. said:

In article said:

Since I've been responding to fish threads recently, a dish I had sometime back, in the late
1980s came to mind.

This wouldn't work for smaller or more delicate fish such as the coalfish mentioned previously
but for firm, meaty whitefish such as mahi-mahi it's very

[snip recipe]

Quoted message said:

That looks rather good and if it works well for mahi-mahi I bet it will work well with monkfish,
one fillet of which (a little more than a lb) is thawing in my fridge. It will be dinner tomorrow
eve, prepared as described above.

Monkfish should be ideal. In fact I think the chef adapted the recipe from a monkfish base to mahi-
mahi - since we were vacationing on the Outer Banks of NC, mahi-mahi was cheap, fresh, and
plentiful.

Hope it turns out as good for you as I remember it being. I haven't made it in quite a while, the
missus is not a big fan of onions.

Best,

Marc

In article <[email hidden]>,

(MrAoD) said:

"Dave W." writes:

<snippage>

Quoted message said:

Quoted message said:

That looks rather good and if it works well for mahi-mahi I bet it will work well with
monkfish....

Monkfish should be ideal. In fact I think the chef adapted the recipe from a monkfish base to mahi-
mahi - since we were vacationing on the Outer Banks of NC, mahi-mahi was cheap, fresh, and
plentiful.

Hope it turns out as good for you as I remember it being. I haven't made it in quite a while, the
missus is not a big fan of onions.

Oh, it turned out very nice, indeed! My SO added some mushrooms (mixed with the onions) and it was a
pleasant addition. Next time I'm going to do it myself following your recipe without any additions
or subtractions.

Regards, Dave W.

--
Living in the Ozarks. For email, dot edu will do!

In article <[email hidden]>,

(MrAoD) said:

Dave W. said:

[email hidden] (MrAoD) wrote:

<snip>

Quoted message said:

Glad it worked out. Now I'm sitting here contemplating adding mushrooms to the recipe the next
time I make it. That's a moot point, of course, since no one here will eat the recipe in its
original form.

Recipes, IME, shouldn't be regarded as sacrosanct. Give your SO my regards on the addition - was
it a conscious decision or did you simply have mushrooms on hand which needed to be used?

She had some she felt needed eating. Must admit that I was sorta miffed ... until I tried it ...
then all was forgiven. ;^)

Quoted message said:

Many of my last-minute recipe additions are supply-driven, usually tossed in because they're there
and I don't think they'll ruin the overall recipe.

I agree, though I like to do a new recipe in its "pure" form first to get a "baseline" before
getting creative.

Regards, Dave

--
In the Ozarks. Dot edu will do for email.