I go to the farmer's market most weekends, and love to get fresh wild fish. Lately the cute [but alarmingly sweaty] fish vendor has been giving me grief telling me I need to branch out and buy something besides wild salmon and scallops. So this week I bought John Dory fish and made this:
good lord it is a pain to cook and photograph and try to make all pretty. i am not so good at this!
and there is no way in hell i would post shots of the entire messy process! blurgh! yes, i am a slacker.
and JAYSUS i should have cut this into smaller pieces before frying it up. oh well -- live and learn!
Pan-Fried John Dory Fish (recipe found here):
2 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup all purpose flour
3 1/2 cups fresh breadcrumbs made from crustless Italian bread (gimme a break -- I just used store-bought breadcrumbs that I had handy and they worked out just fine)
4 6-ounce skinless John Dory fillets
1/4 cup extra-virgin olive oil
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.
Note: John Dory fish is very mild. I drenched it with lemon, and that made it extra tasty. Next time I will find a way to make a more spicy or zingy dish with this fish!
Pan-fried Asparagus with Garlic (I am mad for skinny asparagus and this is my favorite way to make it -- I concocted this method up myself which means a monkey could do it!)
Fresh asparagus (I only like the skinny kind -- but you can get what you want I guess)
Minced fresh garlic (I go WAY OVERBOARD with the garlic, the more the merrier, but do as you see fit. JUST DON'T BE A WUSS WITH THE GARLIC.)
Rinse asparagus thoroughly. Break off ends. Drizzle a small amount of olive oil into a frying pan. Turn up heat to medium. Add minced garlic and asparagus to pan. Sprinkle with garlic salt (maybe add fresh ground pepper if you are so inclined). Fry up for about 3-5 minutes, stirring as needed until asparagus is a bright green and garlic is a golden toasty color. Serve immediately and enjoy!