This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights, and is the first in the Pesach recipe series.
Today, Itta takes us on a gastronomical tour through the fine art of eating fish – how to choose, clean, prepare and eat a fresh fish straight from the market.
There are a few things to be wary of when preparing fresh fish, Itta says.
– Always wear gloves when handling raw fish. The fins, scales and bones are sharp and can easily cut your fingers.
– There is risk of cross-contamination when handling raw fish. Be sure to properly clean any cutting boards, knives or towels used during the fish preparation.
– One final precaution: Eating this fish is not an on-the-go activity. Set aside some free time and truly enjoy the experience!
To see more such videos as they come out, be sure to subscribe to Kettle & Cord’s YouTube channel below.
You will need:
2 whole porgy or similar sized fish 2 lemons
Course ground sea salt or kosher salt Freshly ground pepper
1 small bunch of thyme
2 tbsp olive oil
½ stick of butter
• Preheat oven to 400°F
• Rinse each fish through cold water and pat dry with a towel, getting rid of as much moisture possible.
• Score the fish with two diagonal lines and rub sea salt over the front and back of each fish. Place fish on a baking sheet, set aside.
• Slice your lemons into rounds, cut the 1/2 stick of butter into 12 cubes and divide your bunch of thyme evenly.
• Rub each fish with 1 tbsp of olive oil. Stuff the insides of the fish with thyme and lemons. Top each fish with cubes of butter and sprinkle ground pepper and more salt for taste.
• Put fish into the preheated oven and cook for 10 minutes.
• Plate and serve!