+
Home Cooking

New (maybe?) idea for fish cookery

greygarious | Jan 18, 201505:35 PM     4

I may have reinvented the wheel; it wouldn't be the first time. Since last summer, I've gotten free local fish fillets every other week, in exchange for manning one of the distribution locations for a community-supported fishery. This latest 8-wk cycle, they've asked me to do it weekly, so I need a few more ways of cooking my bounty (don't want raw or deep-fried).

Today I soaked some dried vegetable mix (carrot, onion, bell pepper, celery) in water for several hours till they were well rehydrated. Stirred in a generous dollop of bottled thousand island dressing, a squeeze of sriracha, and thinly-julienned leek greens. Slathered this onto the haddock and baked. This is quite delicious and the idea of using salad dressings, whether purchased or homemade, does open up a lot of possibilities. You could of course use fresh vegetables, which would involve more hands-on prep, and bake a little longer to compensate for the additional water in the fresh mixture.

It should also work to use just the dressing (as long as it's a thickish one) before baking or broiling. My crummy camera made it look too dark, which it isn't. Spooned out a bit on the lower portion of the gratin dish, to show that the sauce is reddish brown.

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.