Wednesday, May 12, 2010

RECIPE: Blackfish with a Kick and Sauteed Ramps

Photo (Lexi Van de Walle): Blackfish with a kick, served basmati rice and sauteed ramps. Steamed asparagus and lemon vinaigrette on the side.

Sometimes a dish is so delicious and seasonal that I have to make it over and over again during the season. The combination of oniony and wild sauteed ramps, often described as wild leaks and across between an onion and garlic, fresh blackfish (with a kick) and farm fresh crispy asparagus is sophisticated and mouthwatering.

Local Long Island blackfish is a really special treat -- found in Montauk and other Atlantic waters. A white flesh that's firm with a flavor similar to sea bass with a lot of bite to it. This preparation has a kick to it. Ramps are available at farmers markets in late April and early May so grab them before they're gone. And, if you're going to fish for the blackfish yourself don't forget your NY license.

Blackfish with a Kick

1 lb. or larger filet of Blackfish (other firm white fish, such as local striped bass, can be substituted )

Spicy Marinade:
2 tablespoons each of olive oil, a good quality soy sauce and Worstershire sauce
1 teaspoon of each of paprika, garlic powder, and hot red pepper flakes

Cooked white rice

Prepare marinade and pour over fish and let sit for 1/2 hour. Preheat oven to 400 degrees. Lightly butter a baking dish, and place fish in the dish. Pour all of the marinade over the fillet. Bake for 14-20 minutes or until just cook through.

Serve over white rice with greens, such as sauteed spinach or sauteed ramps.

Sauteed Ramps
10 ramps
2 tablespoons olive oil
salt and pepper, to taste.

Trim roots and any brown spots off of the ramps, wash and dry. Slice finely, as you would a scallion, and saute in olive oil until wilted.

Ramps go well with rice, pasta, and the Blackfish with a Kick recipe that I made.

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