Donna van Veghel-Wood graduated from the two year Culinary Arts Programme at George Brown College including three month Italian Culinary Arts programme in Italy. Worked for five and half years at "JK ROM" Restaurant and Catering company with Jamie Kennedy. Started and ran "donna&co." catering company for five years. Presently, owner of "frankie's ristorante" in Uxbridge.
Previous
Fabulous fish
There is not much to see in the murky waters of the Pefferlaw River except for the occasional fish that the river has to offer, along with a menagerie of birds and other animals that feasted there.
Many people do come and fish at the river, young and old throwing their lines in and waiting patiently together. I'm not sure if anyone actually catches anything but I am also not sure that catching fish out of this river would warrant eating it. However, it is the ritual of fishing together, quietly sitting and chatting that is the important part of fishing.
And speaking of fish, although being very healthy to eat and unbelievably fast to cook, we don't eat very much fish. Maybe it is habit to reach for chicken first, but today we have an abundance of a variety of fish to eat everyday available at our local supermarkets.
Here's an easy recipe to cook fish that can be applied to almost any type of fish fillet:
Season the fish fillets with Kosher salt and fresh black pepper or lightly dredge with flour seasoned with salt and pepper, shaking off the excess. Sauté over medium high heat in olive oil for two or three minutes each side. Remove to a hot platter. Deglaze the pan with a few tablespoons of white wine (opt.) or apple juice and two tablespoons of butter. Swish together and then pour over the fish. Sprinkle with chopped fresh parsley or dill. Serve your fish with a fresh green salad and some crusty bread.
Voila! Dinner in minutes.
This recipe is good for fish fillets that are fairly thin - a half-inch or less. Thicker fillets can be used but increase the cooking time on each side. Fish is done when it flakes easily with a fork. You can actually see the fish fillet turn opaque on the bottom half of the fish as it cooks. When it becomes opaque half way, turn the fish to complete the cooking until it is all opaque.
Variations: After removing the cooked fish from the pan, add butter and chopped shallots and mushrooms to the pan and cook until sizzling. Deglaze with the white wine and pour over your fish.
Another variation: After cooking and removing the fish, add capers, chopped garlic, olives and a chopped tomato to the hot pan with a tablespoon of olive oil. Pour over the cooked fish and finish with some fresh chopped basil.
Fillets can be baked in the oven by placing the fish in an oiled baking dish, season with salt and pepper and bake at three fifty until the fish flakes easily with a fork.
Poaching is another easy and quick method of cooking fish. Heat together a roughly chopped onion, celery, carrot and leek in a mix of white wine or apple juice and water until boiling. Immerse the fish in the hot liquid and cook until flaky. This method can be done on top of the stove or in the oven.
Fast, easy, healthy and naturally delicious and if you caught it yourself with your son or daughter, mom or dad - priceless.
