Baked Triggerfish with Dilll
Provided by Mel & Sheryl London
Trigger fish inhabits worldwide waters and is firm, sweet fleshed with a thick, tough skin, sometimes referred to as “leather jackets.” A bed of cooked orzo seasoned with lemon makes a good base to absorb the sauce.
- 1 ½ pounds of trigger fish fillets, about 6 ounces each (substitute Tilefish)
- Olive oil
- Salt and pepper to taste
- ¾ cup fish stock
- ¼ cup dry white wine
- ½ teaspoon chili paste
- 2 large shallots, thinly sliced (about ¼ cup)
- 2 tablespoons crème fraiche
- 4 tablespoons fresh snipped dill
Preheat the oven to 400 degrees. In a large oven-to-table baking dish, arrange the fillets in one layer. Brush the surface with olive oil and season with salt and pepper. Combine the fish stock, wine and chili paste and pour around the fish. Scatter the shallots over all and bake/poach the fish for about 10 to 12 minutes. Test with the tip of a knife after 10 minutes. When the fish is done, transfer to warm serving plates. Reduce the sauce on top of the stove over medium high heat. When the sauce has thickened a bit, add the crème fraiche and continue to cook until the sauce has thickened a bit more. Stir in half the dill and spoon over the fish. Scatter the rest of the dill on top.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.