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Recipes
Mackinaw in a Tomato Caper Butter Sauce
Recipe from chef Peter Baumann of the Swiss Chalet
Restaurant
8 Mackinaw filets cut in four ounce filets, skin on
1 tomato diced
2 tablespoons capers
2 tablespoons diced red onions
1 teaspoon chopped parsley
1 teaspoon chopped green onions
1 tablespoon butter
lemon juice to taste
Place filets in a medium hot skillet with olive oil skin
side down and cook until half way through and flip over
and remove the skin. Season with salt, pepper and dill.
Cook until done. In another medium hot skillet add butter,
onions, capers and green onions and sauté. Then
add the rest of the ingredients, sauté and place
on top of the filets. Serve with lemon wedges. Makes 4
servings.
Mackinaw Almondine
8 Mackinaw filets cut in four ounce filets, skin on
4 tablespoons butter
2 ounces almond slices toasted
lemon wedges
Place filets in a medium hot skillet with olive oil skin
side down and cook until half way through and flip over
and remove the skin. Season with salt, pepper and dill.
Cook until done. In another medium hot skillet brown the
butter and almonds and pour over the fish filets. Serve
with lemon wedges. Makes 4 servings.
Hemingway's Trout
6 whole cleaned trout (about 8 oz.each)
1 cup milk
3 green onions (including tops), chopped
1 tablespoon chopped persley
2 tablespoons lemon juice
1/4 teaspoon pepper Salt
6 strips bacon
1/2 cup all-purpose flour
2 tablespoons yellow cornmeal
Lemon wedges (optional)
Arrange fish in a single layer in a baking dish; pour
milk over fish and let stand for 10 minutes. In a small
bowl, combine onions, parsley,lemon juice and pepper.
Remove fish from milk; sprinkle cavity of each trout with
salt and spread with onion mixture. In a wide frying pan
over medium heat, cook bacon until crisp. Remove bacon
rom pan, drain, and set aside. Leave 3 tablespoons drippings
in pan; reserve the remaining drippings. Combine folour
and cornmeal on a piece of wax paper; dredge trout in
mixture until coated on both sides. Heat the 3 tablespoons
bacon drip- pings in pan over medium heat; arrange half
the fish in pan. Cook, turning once until frish tests
done (see testung fish for doneness)- takes 4 to 5 minutes
on each side. Transfer fish to a platter, cover loosely,
and keep warm. Cook remaining fish, adding reserved drippings
as needed. Slip a bacon strip into cavity of each fish.
Garnish with lemon wedges, if desires. Makes 6 servings.
Helpful Tips
DO'S AND DON'TS OF PAN-FRYING
Do use a frying pan that distributes heat evenly. A heavy
pan is best. Don't use butter alone for the cooking fat;
it burns easily. Half butter and half salad or olive oil
(or all olive oil) provides the best flavor without chance
of burning. Don't dredge fish ahead of time. Doing it
at the last minute ensures a crisp crust. Don't start
with a cold pan. Heat butter- oil combination until it
foams; heat oil until it ripples. Do give fish plenty
of pan space. If nec- essary, cook it in two batches so
you have room to turn fish without breaking it.
TESTING FISH FOR DONENESS
For years, recipes have recommended cook- ing fish until
it flakes easily when prodded in the thickest portion
with a fork. ("Flak- ing" means that the flesh slides
apart along natural divisions.) Our testing indicates
that cooking to this stage is usually a touch too much,
since fish continues to cook from its own in- ternal heat
during the interval between cooking and serving. A better
method is to cook the fish until the flesh inside is just
slightly opaque. If you do this, the fish will flake by
the time it arrives at the table. As fish cooks, its translucent
flesh changes to opaque white (or pink, in the case of
salmon). Near the end of the esti- mated cooking time,
make this test for doneness: Cut a slit in the center
of the thickest portion fo the fish. When the flesh inside
is just slightly opaque and has lost its wet look, take
the fish off the heat. |
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