Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [39]
The technique of grilling fish on top of fennel or dill stalks solves a couple of problems at once: it seasons the fish subtly and without effort, and it helps prevent the fish from sticking to the grill and falling apart. In fact, this method allows you to grill even relatively delicate fillets like cod, usually one of the most challenging fishes to grill because of its tendency to fall apart as it nears doneness.
4 to 6 fennel or dill stalks, each at least 6 inches long
Four 6-ounce halibut fillets, or 1½ pounds other white-fleshed fish fillet, like striped bass, monkfish, or cod
Salt and cayenne
1 teaspoon fennel or dill seeds
1 lemon
2 teaspoons extra virgin olive oil
1. Preheat a grill (for broiling instructions, see the variations) until quite hot and put the grill rack about 4 inches from the heat source.
2. When the grill is ready, make a bed of the fennel or dill stalks. Sprinkle the fish lightly with salt and cayenne to taste and lay it (skin side down, if there is a skin side) directly onto the fennel or dill. Close the grill if possible and cook, without turning, until the fish is done—it will be just about opaque all the way through and offer no resistance to a thin-bladed knife—about 10 minutes.
3. While the fish is cooking, mince or grind the fennel or dill seeds. Cut about 1 inch off each end of the lemon and juice those pieces; slice the remaining lemon as thinly as you can.
4. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; this is fine). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with the lemon juice and olive oil and serve.
VARIATIONS
Broiled Fish on Fennel or Dill
Preheat the broiler and put the rack as close to the heat source as possible. Put about ½ inch of water in the bottom of a roasting pan and lay the fennel or dill stalks in it. Sprinkle the fish lightly with salt and pepper and lay it (skin side down, if there is a skin side) directly onto the fennel or dill. Broil until the fish is lightly browned on top and opaque throughout, about 10 minutes. (If at any time the fish is browning too quickly, move the broiler rack down a notch.) Finish as directed.
Grilled or Broiled Fish on Fennel or Dill with Butter Sauce
In a small saucepan, cook 2 tablespoons minced shallot with ⅓ cup each white wine and white wine vinegar, along with a little salt and pepper, until the liquid is almost evaporated. Over the lowest possible heat, stir in 4 to 8 tablespoons (½ to 1 stick) butter, a bit at a time, adding the next bit only when each has been absorbed, until the sauce is smooth and creamy. Serve immediately.
FISH BAKED WITH LEEKS
MAKES 4 SERVINGS
TIME: 30 MINUTES
THIS IS A dish that is almost too simple to believe, one that combines wonderful textures and flavors with a minimum of ingredients, no added fat, and almost no preparation or cooking time. Like the best minimalist dishes, everything counts here: the fish, the leeks—which remain crisp and assertive thanks to the quick cooking time—and even the wine or stock. The Dijon mustard provides a bit of a kick.
You need a tightly covered container to preserve all the liquid and flavors inherent in this dish, but that can be as simple as a pot with a good-fitting lid or a heatproof glass casserole—anything that prevents moisture from escaping.
1½ pounds leeks
½ cup dry white wine or chicken or fish stock
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
About 1½ pounds cod, salmon, or other fish fillet, about 1 inch thick
1. Preheat the oven to 400°F. Trim about ½ inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop;