{"id":848,"date":"2008-03-06T09:35:00","date_gmt":"2008-03-06T16:35:00","guid":{"rendered":"http:\/\/www.nerdseyeview.com\/blog\/2008\/03\/06\/fish-wednesday-opah-and-citrus-edition\/"},"modified":"2008-03-06T09:35:00","modified_gmt":"2008-03-06T16:35:00","slug":"fish-wednesday-opah-and-citrus-edition","status":"publish","type":"post","link":"https:\/\/www.nerdseyeview.com\/blog\/2008\/03\/06\/fish-wednesday-opah-and-citrus-edition\/","title":{"rendered":"Fish Wednesday: Opah and Citrus Edition"},"content":{"rendered":"

\"Opa<\/a><\/p>\n

It’s getting springy around here. I found a crocus in my backyard and asparagus is on sale in the supermarkets. I’m trying, in spite of the fact that I am a staunch non-gardener, to get some food and flowers planted out back. And the food, the food, the food, of spring is sunnier than that of winter, that’s for sure.<\/p>\n

My fish guy doesn’t sell Tilapia because it’s a farmed fish. I’m good with that, in fact, I count on the fish guy (or gal, she’s great too) to tell me what’s what behind the counter and if it’s a sustainable fishery. “Actually, the only farmed product we have is our Mexican prawns, and they’re running a good operation down there.”<\/p>\n

Tilapia is what my recipe called for, so we had to talk alternatives. He suggested the Chilean Sea Bass, which, good god, is incredible. When I told him I had terrible ambivelence about it,\u00c2\u00a0 he sheepishly admitted that he doesn’t eat it. “It’s badly fished, badly managed,” he said, and that made me feel a lot better about leaving it there and shopping in his store. I’m not delighted to see they sell a badly managed product, but I do like knowing that they know, as opposed to the supermarkets, who just don’t seem to have the vaguest idea about what they’re selling.<\/p>\n

We settled, after a little negotiaion, on the Opah. I’ve had it before<\/a>, it’s an excellent dense and meaty fish, something like a swordfish without the environmental angst. Good stuff.\u00c2\u00a0 I used this recipe<\/a> which I won’t repeat here, but I will tell you that I used olive oil instead of butter.<\/p>\n

Simplified, you mash a bunch of citrus peel, kumquats, and mint into a paste, spread it on your fish, and cook it in a hot oven until the fish is done. I roasted the asparagus in a little olive oil and fancy black salt. I recommend the recipe – it’s easy, it’s fast, and wow, it was really tasty and the Opah, though nothing like the suggested Tilapia, was a fine substitution. You’ve got the bright, sharp flavor of the citrus with a snap of lime against the moist fish, and the slightly salty, just roasted asparagus was a perfect side. Yum. Make this, it’s good stuff.<\/p>\n

[tags]Fish Wednesday, Opah, cooking, seafood[\/tags]<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s getting springy around here. I found a crocus in my backyard and asparagus is on sale in the supermarkets. I’m trying, in spite of the fact that I am a staunch non-gardener, to get some food and flowers planted out back. And the food, the food, the food, of spring is sunnier than that … <\/p>\n


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