March is here, and spring time as a time of growth. More vendors are returning to my local farmers market with this season’s crops that have come to harvest. During NYC’s winter Restaurant Week I sampled Braised Black Cod this year at Morimoto’s, and fell in love with black cod or Sablefish. My nephew James had it as his main entrée too and he said he could have eaten a whole fish; it was memorable. Sablefish is very high in healthy long-chain omega 3 fatty acids, EPA and DHA, and it contains approximately as much of these fatty acids as wild salmon.
I even found Morimoto’s recipe online, and I plan on making it at home. I agree with my nephew James; I want to purchase the whole wild fish, and have it filleted to order. I will invite him and his family to join me when I do so that we can savor it as a family. So few NYC fish markets sell it like this, but I’ve found three fish mongers on the West coast that sell wild seafood online so I’ll let you know how it goes. Most of the total world catch of sablefish comes from Alaska. Oregon, Washington, and California generally account for less than one-third of the U.S. harvest.
In the meantime I visited the Fresh Fish department at Fairway Supermarket and I purchased a piece of salmon stuffed with real crab meat the other day. I came home the next day, unrolled and seasoned the salmon with my spicy seafood seasoning from Savannah, Ga. Then I sliced up some shiitake mushrooms, yellow onions, orange and red peppers. I added three (3) of my frozen ice cubes of chicken stock, and a pat of sweet butter to the dish. Covered the dish and into an oven pre heated to 350 degrees for 45 minutes. I wanted to make sure the stuffing was done. I also baked two small sweet potatoes that I coated with s little extra virgin olive oil before I wrapped each one up in aluminum foil.
Once I got the food in the oven I pot boiled some brussel sprouts that I flavored with a chicken bullion cube and water. Within an hour of being home on a Monday night I had dined on a feast that tasted like I worked over a hot stove all day. I had leftovers for two more meals too.
After work on Tuesday, I had forty five minutes to prep my dinner before I left for my evening my water aerobics class. I baked three (3) New Zealand lamb chops with a small onion sliced up, a pat of butter on each chop, and a several whole cloves of garlic (skin still in them) in a dish in a 350 degree pre heated oven. I also peeled and sliced up a large Idaho potato that I baked in the oven with a little extra virgin olive oil. They cooked for 30 minutes before I took them out of the oven and left for class. When I returned home the two dishes cooked another 30 minutes in the oven as I bathed to get the smell of chlorine off my body. I also re heated those brussel sprouts on simmer while I bathed.
Now I have two more meals to have this week with another vegetable, like sautéed spinach. So now I have four meals on hold in my refrigerator to see me through Wednesday and Thursday. Grandma’s china gets a lot of use in my house this week.
Any spring recipes you would like to share?
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