James Beard's New Fish Cookery - James Beard [48]
Gastronomically, the kingfish has a distinguished flavor. It is sold from November to March, whole, filleted, or in steaks.
BROILED KINGFISH STEAKS
Select good-sized steaks and brush them well with olive oil.
Broil according to directions on pages 9–10.
VARIATIONS
1. Broil thick steaks, basting them with oil. Add salt and freshly ground black pepper to taste. When they are done, arrange them on a bed of dried thyme, rosemary, and fennel and top with parsley. Pour 1/3 cup of rum over the fish and ignite. Let it blaze until the herbs have burned down and flavored the fish steaks.
2. Broil thick steaks. Season with salt and freshly ground black pepper, sprinkle well with paprika, and dot with buttered crumbs. Serve with a sauce diable (page 29).
SAUTÉED KINGFISH
Use either steaks or fillets, dip them in flour and proceed as for sauté meunière (page 10).
SAUTéED KINGFISH A L’ANGLAISE
Dip steaks into flour, beaten egg, and crumbs, and sauté in butter or bacon fat according to the Canadian cooking theory (page 10). Salt and pepper to taste and serve with a tartar sauce (pages 35–36) or a sauce rémoulade (page 35).
BAKED KINGFISH STEAKS AU GRATIN
Choose 1 steak per person. Dip in flour and arrange in an oiled baking dish. Dot with butter and sprinkle with salt and freshly ground black pepper. Bake at 425° according to the Canadian cooking theory (page 8). When they are cooked through, cover with a sauce velouté (page 21) and sprinkle with buttered crumbs and grated Parmesan cheese. Brown under the broiler for 3 or 4 minutes.
VARIATIONS
1. Proceed as above, but add 1 cup of seedless grapes to the sauce velouté before pouring it over the fish. Omit the cheese.
2. Arrange the steaks in the oiled dish. Top with paper-thin slices of onion and a slice of tomato. Salt and pepper and dot with butter. Bake at 425° according to the Canadian cooking theory (page 8), basting often. Serve with a tomato sauce (page 23).
BAKED WHOLE KINGFISH
If you find a smaller-sized fish, one that you can cook whole, stuff it with your favorite stuffing and bake in an oiled baking pan with red wine. Bake at 425° according to the Canadian cooking theory (page 8). Baste frequently with the red wine and serve with a tomato sauce (page 23).
KINGFISH STEW
4 leeks, well cleaned
2 carrots
3 stalks celery
4 tomatoes, peeled and seeded
2 medium onions
1 green pepper
6 tablespoons olive oil
2 cloves garlic
1 bay leaf
Sprig of thyme
Several sprigs of parsley
11/2 pints fish stock
6 slices kingfish, 1 inch thick
Butter
1/2 pound shelled shrimp
1 pint oysters
Salt
Freshly ground black pepper
Cut the vegetables in julienne strips. Sauté them in the olive oil. Add the garlic, bay leaf, thyme, parsley, and the fish stock made from the heads and tails of fish.
Brown the kingfish slices lightly in butter and add them to the stock and vegetables. Simmer for 10 minutes. Add the shrimp and oysters and cook for 3 minutes longer. Season to taste.
Pour into a large tureen or bowl, garnish with lemon slices, and serve with garlic bread.
COLD KINGFISH
Poach a whole kingfish (or a large piece of kingfish) in a court bouillon (page 18). When it has cooled, remove the skin and serve with mayonnaise and cucumbers, or with a sauce rémoulade (page 35).
Ling Cod or Long Cod
Despite the name, this Pacific Coast fish is not a member of the cod family, nor does it resemble the cod. It is a greenish fish with brown spots, and its flesh has a greenish cast.
Ling cod averages about 12 pounds. It is sold whole and in steaks and fillets. The fresh fish sells well in West Coast markets; the smoked ling cod is popular, too.
BROILED LING COD
Use steaks or fillets and follow directions for broiling, pages 9–10. Serve with lemon butter (page 31), parsley butter (page 33), Hollandaise