Sunday, April 17, 2011

Haddock Cooked in Cast Iron

Lately I've been cooking fish in my cast iron pan and just loving the result. You can start a dish on the stove then finish it in the oven, or under the broiler. Cast iron has been a tried and true vessel for cooking fish for years. It works beautifully for pan frying, too, which is how a lot of Cape Codders like to prepare it.

For tonight's haddock I sauteed thinly sliced Vidalia onions in olive oil for 5-6 minutes over high heat. Just when they start to brown add 1 tbsp balsamic vinegar, 1 tbsp tamari sauce and 1 tbsp mirin. Allow to cook for another few minutes. Turn off the heat and lay your haddock filets over the onion, then sprinkle with fresh chopped parsley, 8-10 sliced cherry tomatoes and a generous sprinkle of Victoria Taylor's Toasted Sesame Ginger Seasoning. Squeeze the juice of one small lemon over the fish. When you're ready to serve, place the pan under the broiler for 5 minutes.

Roasted Red Bliss Potatoes
Boil one small bag (about 2 lbs) of red potatoes in salted water until they are just tender when you insert a fork. Drain the water, then cover the pan and shake them vigorously for a few minutes. (This is a technique used in Britain when roasting peeled potatoes, but also works with these. It creates a crusty exterior, with a smooth creamy interior) Place a tbsp of olive oil in a cast iron pan, and heat in a 400 degree oven until the oil is hot. Add the potatoes, sprinkle with salt and pepper, and mix so the potatoes are coated with oil. Bake in the oven until browned (about 25 minutes). Turn on the broiler and brown them a little bit more. Remove from the oven and sprinkle with fresh parsley and more salt and pepper, if needed. I used Himalayan salt which is one of my favorites.The parsley will also crisp up a bit from the heat of the pan, which gives it a nice nutty flavor.

Steamed Asparagus
Trim asparagus. Steam in a saute pan, in a 1/2 inch of water, for about 5 minutes. Place the cooked asparagus on a platter. Reserve a few tablespoons of the water, then add a tablespoon each of butter and olive oil. Heat for about 3 minutes. Pour over the asparagus and sprinkle with your favorite grated cheese.

I toasted a few slices of Ciabatta bread from Pain D'Avignon bakery which we used to mop up the wonderful juices from the fish pan. Such a simple and satisfying meal.

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