The recipe of the week:
GLAZED YELLOWTAIL WITH ASIAN FLAVORS
Mary was looking for a recipe for pork loin cutlets since I had a craving for something different and came across this one in “Cook’s Illustrated”. It was so good with the cutlets that we had to try it with fish. The adjustments we made were small, a little less Dijon mustard and shortened cooking times. Served with mashed potatoes with reserved glaze drizzled over the top and a salad (small chunks of fresh pear in it!) with a bit of Mirin mixed with mayo for a dressing to tie it all together.
½ cup rice vinegar
1/3 cup light brown sugar
2 tablespoons Dijon mustard
3 tablespoons orange juice
1 tablespoon soy sauce (Mary uses gluten free)
3 tablespoons Mirin (sweetened rice vinegar)
1 teaspoon finely grated fresh ginger
1 ½ pounds firm white meat fish fillets cut approximately 1 inch thick
Salt and pepper
1 tablespoon vegetable oil (for cooking the fish)
1 teaspoon sesame oil
1 teaspoon sesame seeds
Start by toasting the sesame seeds until fragrant then set aside to use just before serving
Combine all the glaze ingredients, whisk together then set aside
Pat dry the fish, then lightly season with salt and pepper
Place the fish in a pre-heated skillet when the oil just starts to shimmer and cook on one side for about 3 minutes or until lightly browned on the bottom, then turn and cook for about 2 minutes on the other side. Drain the oil from the pan then add the glaze mixture and cook for an additional 3 or 4 minutes. Remove from the pan and tent with foil to let rest and continue cooking off the heat.
Continue cooking the glaze, whisking constantly until it is thick enough that a spatula dragged through it leaves a trail.
Return the fish to the pan and coat with the glaze, then place on plates, sprinkle with the sesame seeds and a few drops of oil and serve immediately.
This is a great way to cook a good firm fish!