Rockfish with Pear and Ginger Chutney
Oct. 14th, 2006 08:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsFresh wild rockfish was on sale today, so I grabbed a couple of filets and dug around the 'net for some kind of fruit salsa or chutney. Came up with the following.
Pear and Ginger Chutney
1 Tbsp vegetable oil
1/4 small red onion, finely chopped
2 Bosc pears, peeled, cored and chopped
2 Tbsp finely chopped crystalized ginger
2 Tbsp white wine vinegar
Pinch sugar
Pinch salt
Dash red pepper flakes
Heat vegetable oil in saute pan. Saute red onion until soft, about 8 minutes. Add pears and saute 5 minutes. Add ginger, vinegar, sugar, salt and pepper flakes. Toss and cook 1 minute more. Set aside.
Pan-fried Rockfish
1 lb. rockfish filets, cut into 1/4-lb pieces
Salt and pepper
All purpose flour
1 egg mixed well with 1/2 cup milk
1 cup panko crumbs
1 Tbsp butter
1 Tbsp olive oil
Pat filets dry with paper towels. Salt and pepper both sides. Dredge in flour, dip in egg/milk mixture, press into panko crumbs. Set aside on waxed paper and let dry for 30 minutes. Heat butter and olive oil in non-stick pan until foaming subsides. Cook filets on medium-high about five minutes each side. Serve with Pear and Ginger Chutney.
I steamed some Basmati rice and did a quick saute of haricots verts, slivered almonds and garlic with a splash of dry sherry to round out the meal.
Pear and Ginger Chutney
1 Tbsp vegetable oil
1/4 small red onion, finely chopped
2 Bosc pears, peeled, cored and chopped
2 Tbsp finely chopped crystalized ginger
2 Tbsp white wine vinegar
Pinch sugar
Pinch salt
Dash red pepper flakes
Heat vegetable oil in saute pan. Saute red onion until soft, about 8 minutes. Add pears and saute 5 minutes. Add ginger, vinegar, sugar, salt and pepper flakes. Toss and cook 1 minute more. Set aside.
Pan-fried Rockfish
1 lb. rockfish filets, cut into 1/4-lb pieces
Salt and pepper
All purpose flour
1 egg mixed well with 1/2 cup milk
1 cup panko crumbs
1 Tbsp butter
1 Tbsp olive oil
Pat filets dry with paper towels. Salt and pepper both sides. Dredge in flour, dip in egg/milk mixture, press into panko crumbs. Set aside on waxed paper and let dry for 30 minutes. Heat butter and olive oil in non-stick pan until foaming subsides. Cook filets on medium-high about five minutes each side. Serve with Pear and Ginger Chutney.
I steamed some Basmati rice and did a quick saute of haricots verts, slivered almonds and garlic with a splash of dry sherry to round out the meal.
