Monday, May 10, 2010

Fresh Rockfish with Red Onion -Lemon Vinaigrette

In order to eliminate factory farmed meat from our families diet I have been incorporating a lot more fish in my weekly menu planning. But like most people I am not always perfectly satisfied with the freshness of the fish that I am purchasing. Supermarkets, even Whole Foods and PCC Natural Markets, are not always as fresh as I prefer.

I refuse to purchase fish from Fred Meyer or Safeway because they've sold me some of the worst fish I've ever tasted. QFC is not much better but if you get there on the right day you might get lucky. The best way to get fish in Redmond is to develop a relationship with the people in charge of fish at PCC and Whole Foods and get them to tell you when their shipments usually come in.

If you are able you should take a pleasant drive around Lake Washington to arrive at the town on the other side; Issaquah. A new fresh fish store called Gemini Fish Market has opened on Gilman Boulevard and so far they've been fantastic. Sign up for their weekly e-mail to get the latest and the greatest that he has to offer.

An example of his last offerings will make your mouth water:

Fresh Columbia River Salmon (from a small tribal fishery - DELICIOUS)
Fresh Alaskan Troll Caught King Salmon both Red & White
26 Live Maine Lobsters
Fresh Dungeness Crab Fry Legs

That should give you an idea and they have lots of wonderful oyster choices and other shellfish. Not long ago he received some fresh rockfish and raved about the flavor so I picked some up and prepared this dish. The vinaigrette recipe is from the cookbook Wildwood, Cooking from the source in the Pacific Northwest.

Rockfish with Red Onion-Lemon Vinaigrette

1 pound rockfish fillets
2 T olive oil
2 cloves garlic

Red Onion-Lemon Vinaigrette

2 T Extra Virgin Olive oil
Grated zest of 2 lemons
4 lemons, peeled and segmented
1 small red onion, finely chopped
1 tsp minced fresh thyme
3/4 tsp salt
3/4 tsp fresh ground pepper

To make the vinaigrette just combine all ingredients and mix until well combined in small bowl. Set aside.

To cook the rockfish place 1 T olive oil in ovenproof skillet over medium high heat. Add the fish and cook until the edges begin to turn up. Turn over fillets in skillet and then place pan in center of preheated 350 degree oven for 7 to 10 minutes until fish is done. Place on plate and spoon vinaigrette over the top.

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