Fishing with the Salty Dog: Summer Confessions and Recipes

Some of you are likely familiar with the term "salty dog" -- a nickname for an experienced sailor. 

Being the current holder of the title "The Salty Dog" for this most prestigious blog, I thought it was high time I test my skills as a sailor to see if I could live up to my name. (And by being a "sailor," I decided that meant going fishing for the very first time at Crane Beach here in Ipswich, MA.) My good friend Andrew was kind enough to bring his fishing gear and show me what it takes to be a casual fisherman. 

We got up early, purchased herring and mackerel from a local bait shop, and worked on learning how to cast the line. I waited with "baited" breath hoping a massive sea bass would follow my tasty trap... but alas, no fish ever came. Fortunately, here in the States one doesn't have to be able to catch fish to eat it -- so I cooked salmon that evening and imagined it was my catch of the day.

So whether you catch your fish or just buy it, in this entry I've included a few suggestions for easy, healthy, and delicious ways to cook a variety of fish. They are perfect entrees for hot summer evenings! As always, I love feedback - so let me know how you like them and your own variations.

I also welcome fishing tips and suggestions.

Poached Salmon with Fennel Thyme Salt
from Chef Didi Davis

This is a great technique to keep fish moist, tender, and full-flavored. It couldn't be simpler! You have plenty of time to make a nice side dish, as the fish requires very little tending.

1 salmon fillet, about 2 pounds, skin on
didi davis food Fennel Thyme Salt (or try Vanilla Salt)
Freshly ground black pepper
Lemon wedges

Preheat oven to 400 degrees. Place a large piece of foil on a baking sheet, and place salmon on top of foil, skin side down. Wrap the fish completely in the foil, sealing tightly. Cook salmon until done, about 20 minutes, depending on the thickness of the fish. When done, cut into serving portions, leaving the skin; it will attach to the foil.

Sprinkle with didi davis food Fennel Thyme Salt or Vanilla Salt. Serve with a lemon wedge if desired.

Variation: this method of poaching also works lovely with any kind of white fish served with Fennel Thyme Salt.

Variation: the fish may also be grilled instead of poached. Simply rub first in olive oil, or wrap in foil before putting on the grill.

Cherry Tomato Salsa on Swordfish
from A Fresh Look at Saucing Foods by Didi Davis

Salsa:
Makes about 2 cups

3/4 pound cherry tomatoes or 2 regular-sized tomatoes
2 jalapeño chiles, cored, seeded, and minced
1 scallion, trimmed and sliced
1 large clove garlic, minced
1 or 2 limes
1 tablespoon chopped fresh cilantro
Fine Himalayan Dark Pink Salt

Serves 4 to 6
2 pounds swordfish, 1-inch thick
Vegetable Oil
Freshly ground Sarawak Black Pepper

If using regular tomatoes, core and seed them; if using cherry tomatoes, there is no need to core and seed them. Chop the tomatoes finely and place them in a bowl. Add the chiles, scallion, garlic, juice of 1 lime, cilantro, and salt to taste. Depending on the sweetness of the tomatoes or, if you like lots of lime, use the second lime. Set the salsa aside until the fish is ready.

Preheat the grill or broiler and brush the fish lightly with oil. Grill or broil it for about 5 minutes on each side, or until no longer pink in the middle. Season with salt and pepper and serve with salsa.

Variation: replace the tomatoes in this basic salsa with other ingredients such as mango, papaya, pineapple, or cucumber.

Variation: salsa maybe be also served alongside cold roasted beef, pork, lamb or poultry.

Grilled Fish with Rhubarb-Mustard Sauce
from A Fresh Look at Saucing Foods by Didi Davis

Buy the reddest rhubarb you can find. The color enhances the dish.

Rhubarb-Mustard Sauce:
Makes 1 1/2 to 2 Cups

 1/2 pound rhubarb, cut into 1/4-inch slices
2 tablespoons sugar
2 tablespoons Dijon-style mustard
1/4 cup bottled clam juice or Fish Fumet
Freshly Ground Special  Wynad Black Pepper
Fine Sicilian Sea Salt

Serves 4
1 1/2 pounds halibut, swordfish, tuna, bluefish, or salmon
Olive oil for grilling

To make the sauce, combine the rhubarb and sugar in a pan. Toss them, and let the mixture sit for 15 minutes to draw out the juices. Then place the pan over medium heat and bring the mixture to a boil. Cook for about 3 to 5 minutes, stirring often, until the rhubarb is softened and tender. Remove from heat and add the mustard, mixing until the sauce is smooth. Add the clam juice, pepper, and salt, mix to blend all the ingredients, and set aside.

Preheat the grill or broiler and brush the fish lightly with oil. If the fish is to be grilled, cook it, searing it well on both sides, until it is just cooked through and is still moist. The cooking time depends on the type and thickness of the fish. If the fish is to be broiled, place it on a rack in a pan close to the source of heat (about 4 inches) and broil it for between 3 and 7 minutes per side, depending on the thickness and the type of fish you are using. If the sauce has cooled, reheat it over low heat until it is just warm. Transfer the fish to plates, season with salt and pepper, and serve with warm sauce spooned over the top.

Variation: when rhubarb is out of season, the sauce may be made with apples, pears, apricots, grapes, figs, or plums.

Variation: rhubarb-mustard sauce may also be served with poultry, duck, quail, squab, rabbit, baked ham or roast pork.

Comments

[naked-fisherman]

what is the taste difference between Fine Himalayan Dark Pink Salt and something a little more common like sea salt or heaven forbid table salt?

[The Salty Dog]

Salt can be discussed in terms of 3 main categories --- the difference between Color, Texture, and Flavor. In regards to the Dark Pink Himalayan Salt, the Color is a rare dark pink, which looks lovely on foods. It is a sturdy salt which can be found in a coarse or fine grain – either way, when used, it will retain a crunchy texture. Finally, in regards to your question about Flavor, Himalayan has a softer, rounder flavor (less salty) because it has a lower sodium content and is high in trace minerals (which, by the way, are good for you). This results in the soft flavor. The Himalayan is a mined salt, not taken directly from the sea.

Table salt, in contrast is acrid and bitter because it has been processed and stripped, and also mixed with anti-caking agents.

Sea salt has a range of flavors depending on where it is from and the mineral content. But by and large, sea salts are much more full, rich and deep-flavored than a table salt. Some are saltier than others, depending on where they are harvested and their mineral content --- however, you can generally count on them being always full flavored with no bitter aftertastes.