Please read the concept behind Notes From The Kitchen HERE
Braising fish? I know! But, it is true though and can be done and if done right produces great results. Truthfully it really isn’t a braise it is a pan roast but you finish it in a liquid. Ok it is exactly like a braise but it is done in a much shorter time frame than meat.
The prep on this one is easy. First you are going to need the lemon vinaigrette from here. Than, roast a red pepper over an open flame (like a burner or a broiler) till it is good and charred. Put it in a brown bag for at least 5 minutes. This helps steam the pepper and loosen the skin. Remove the skin and then cut the roasted pepper into a small dice. Next take a lemon and segment out the fruit. What I mean by that is peal it and cut the meat of the fruit out of the white segments to create little wedges. That is it.
Take the fish skin on or off. Cook the fish starting on medium high heat and turn it down to medium low as soon as the fish hits the pan. If the skin is on make sure the skin is good and crispy before you remove the fish. Cook the fish just on one side and when there is good color on it pull the fish out and set aside. Then add the lemon and pepper to the pan. Next add a cup or two (enough to coat the bottom of the pan by a quarter an inch or so) of the vinaigrette. When the mixture is hot place the fish skin/cooked side up on top of the red peppers. Then spoon the vinaigrette over the top of the fish every minute or so to help it cook and flavor it. Once it is white through you are done. Serve the fish with the red peppers and sauce on top and a green vegetable.
S
excellent winter meal.
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