By: CB Duke
As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking. And then of course there is the method by which I am going to cook that thing. Fish is incredibly versatile, especially ocean fish. It can be baked, broiled, fried, grilled, boiled, poached, sautéed and so forth. Then there are all the seasonings and breadings (or coverings). Before you begin a meal with fish as the essential element and possible sauce accompaniment, I want you to think about the “pure” taste of that cooked fish in your mouth. Mull it over in your mind and recognize the flavor and then you can contemplate what sort of “sauce” accompaniment you would like as well as your vegetable and starch.
In this case we have some nice Tuna or Chilean Sea Bass filets. This will also work with a variety of other fish, Mahi Mahi, Swordfish and Cod to name a few.
- 2 – 3 teaspoons of butter (aka, a nice dollop)
- A wedge of lemon juice
- A “generous” pour of soy sauce (or teriyaki, or combinations) (1/4 cup)
- A “ladies” handful of brown sugar (not Romanian size)
- Finely chopped chives or scallions (1/4 cup)
- Finely chopped garlic (1/8 cup)
Cook and simmer mixture but do not boil.
Poach your fish in the mixture until medium rare and serve in bowl with broth.
If you want to get fancy you can use an additional pan and glaze fish under oven broiler and then serve as described.
For variations you can mix in some grated or chopped ginger or Chinese mustard or even horseradish.