Back with another cooking matrix in The New York Times Magazine, Mark Bittman is giving us twelve ways to cook white fish. This means you can go into the grocery store, pick up any white-fleshed fish that looks fresh, bring it home, and cook it up in no time with any one of these twelve simple recipes. And, if you shop at a grocery store that has adopted sustainable-seafood practices, you’re sure to have a meal that’s not only healthy but environmentally sound as well.
Mark has divided the recipes up into four sections:
- There are three different ways to broil fish—with tomatoes and capers, caramelized with fresh cilantro, and wrapped into fresh fish tacos.
- A triumvirate of sautéing options, including cornmeal-crisped, sautéed with butter, lemon, and fresh parsley, and prosciutto-wrapped.
- Three ways to roast—with herbs, with potatoes, and with leeks and bacon.
- And finally, there are a trio of poaching options—with ginger and soy, curried with zucchini, and in tomato-fennel broth.
Delicious and simple, like all of Mark Bittman’s ideas, these recipes are a new and fun way to get fresh fish and fresh herbs on your dinner table in no time.
