Leee..ck-the-plate fish

The title of this page won’t mean much, unless you happen to Peter, who has been mentioned on this site before, and who is the main target of this recipe anyhow.

Fish and white wine always go wonderfully well together, we’ve been told, (and so I’d read) and this is a prime example of how even an indifferent or even not good (as in most Egyptian types) wine can be made to behave when enhanced with right ingredients. It’s also been a while since we had this meal, and it’s high time I kept my promise to put this on the web). Nothing like nostalgia to inspire some writing…

The fish I had at hand was (I think) what Gourmet Egypt (bless their enterprising spirits) calls a kingfish and sells in massive portions (i.e., an entire side), which I slice into chunks with skin on while not entirely thawed, and quickly restore to the freezer.  Or it may have been their salmon steaks. Anyway the important thing is that said fish should have its skin. Season the fish lightly with coarse salt, cracked black pepper and touch of red pepper too if you wish, and  sear it on the  skin side in a frying pain in which you’ve warmed some olive oil with some chopped garlic. Remove the fish to a shallow oven-proof dish, skin side on top now.

To the frying pan, add a little more oil if desired and saute some more garlic and then briefly some slices of lemon (cut into rounds that are not too thick and with seeds removed if possible). Add white wine (I had an already open bottle, I think) and bring to simmer with a touch of added salt for seasoning. To this mixture add a generous amount of chopped capers and lots and lots of chopped fresh dill (reserving some of the dill for the end).

Really that’s all. Either lower the fish steaks (skin side up this time and just above the liquid line) into the liquid and poach over a low heat until just cooked, or pour the sauce into the baking dish and bake the ensemble in a low-ish heat, until the fish is cooked through but not overdone. In either case, finish up by broiling the whole thing under higher heat for a few second to make the skin crisp but not burnt, and voila. Add the last of the fresh dill and enjoy. Potatoes or rice will go well I’m sure, but we had this fish just on its own as a second course the first having been (do I remember this right?) a prima piatti of gnocchi in a creamed spinach sauce. The sauce for the fish was unbelievably good, the combination of herbs and spices calling forth’s Peter’s memories of a friend/landlord  from his past who would enjoin him to lee-ck his plate. And so we did with much gusto.