KEY LARGO (AP) – On January 4, 2016, less than one year ago today, Fucci caught his first fish.
It might as well have been an AP Newswire release, because I can tell you, it’s not for want or lack of trying over the years that this was my first real catch. (To you avid fishermen out there, my apologies for considering this throwback fish a real catch…it was, nonetheless, an exciting and proud moment for me.)
I have been fishing ever since I was a kid….hundreds of times. And sure, I’ve caught some fish. But, it involved a hook the size of a pencil eraser and some white bread that was packed around the hook as that was the only technique that produced results for me. However, what I would “reel” in would be…well…bait. I can promise you, anytime I would cast a real line, with proper bait or lure, it would just sit there like a lemon. Everyone around me would catch fish and sometimes they would generously let me reel in the prize; my fishing pole, however, never produced results.
I remember getting up at some god-awful hours to go fishing with my Dad and Grandpa. Evidently, the fish aren’t hungry during normal business hours. We would trek out to the Kemah shore on bitter-cold Houston mornings where I would sit upon a yellow, orange and brown folding lawn chair from the 70s (you know the ones, those weaved ones with the aluminum frame that add an extra layer of cold against your body). I would oblige and throw my line into the water…just so that the fish could tease and taunt me.
I am beginning to think it was just me. My Dad always caught fish. So did my Grandpa. You can see from the photo below that they never had a problem reeling in a plentiful harvest that would fill our freezer for months.
In all fairness, both of them would decoratively wrap their own fishing poles and would pamper their reels after exposing them to the salty air…so they took this stuff seriously and earned their just deserts.
Even though fishing may not be my forte, I do like to serve up a nice fillet and this recipe is a fantastic one that can put a beautiful plate on your table in less than 20 minutes.
I cannot understate how great this Roasted Red Pepper Coulis is and it matches perfectly with most any firm, lean white fish, like a Pacific Cod or Halibut, North Pacific Pollock, North Atlantic Haddock or Striped Bass…or even a nice Swordfish. It’ll pair with other fish, too, but these are some of my favorites.
The coulis can be prepared in a matter of minutes from a few basic ingredients. The Roasted Red Peppers are available in the jar from most any grocery store. But if you have the time, you can definitely roast some red bell peppers yourself. Just grill them on an open grill letting them burn and blister. Once the skin is charred on all sides, throw them in a paper bag for a few minutes, close it and let them cool a bit. The steam will continue to cook them through and help loosen the skins from the pepper which will make for easy peeling when still a little warm. Be sure to discard the seeds. If you are using home-grilled peppers, just add a touch more oil to the recipe if you need it.
While I like to put a nice pool of coulis in the center of the plate, feel free to experiment with more or less. Get a little fancy with your presentation and maybe put dots of coulis or an artistic streak…the sky is the limit.
This goes great alongside any vegetable, but I love sautéing some spinach or Zoodles (Zucchini Noodles).
Definitely send me your pictures…I want to see your beautiful creations! And let us know what kind of fish you like making this with.
Enjoy!
Broiled Cod with Roasted Red Pepper Coulis
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 2 Cod Filets
- 1 Tablespoon Avocado Oil
- To taste Salt
- To taste Pepper
- 2 teaspoon Paprika
- 2 Cloves Garlic
- 1 Cup Roasted Red Peppers
- 1 Lemon (for garnish)
YOU'LL ALSO NEED:
Instructions
- Create coulis by combining Roasted Red Peppers, Oil, Garlic, Salt and Pepper into a small food processor. Blend until smooth.
- Season fish fillet on both sides with salt, pepper and paprika.
- Place fillet on a baking sheet lined with non-stick aluminum foil (or regular foil with with a just a touch of oil)
- Broil at 500 degrees for 5-7 minutes or until the fish is opaque. Do Not Overcook.
- Serving suggestion: place a pool of coulis on a plate. Add vegetables and top with the broiled fish. Garnish with a slice of lemon.
- Enjoy!
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