Chefs share fish tales on their favorite dishes
Chefs share fish tales
Fried, broiled, baked, grilled, steamed, sautéed — get creative with countless ways to cook the catch of the day.
Fried, broiled, baked, grilled, steamed, sautéed — get creative with countless ways to cook the catch of the day, starting with slow roasting.
“Slow roasting is a beautiful way to cook any fish,” said executive chef Bonnie Shuman of Weavers Way Co-op. “I remember the first time I slow roasted it. It was sort of a light bulb moment for me. It just changed the texture of the fish. It was so buttery, and it melted in your mouth.”
This “foolproof” technique makes salmon a snap on Lenten Fridays or any day.
“It couldn’t be easier,” she assured. “And if you’re having people over, it just creates a beautiful presentation.”
Shuman pairs the salmon with pickled vegetables and “fauxnaise,” her faux béarnaise sauce made with mayonnaise.
“I just love this recipe. It’s probably my favorite way to eat salmon,” she said. “We sell so much salmon, we have to keep it interesting.”
Another interesting pick: swordfish.
“It’s a nice, steaky fish,” described Jeffrey Sacco, executive chef at Northbound in Souderton. “It cooks so quickly, and it’s very easy to tell when it’s done.”
Try his pan-seared swordfish with roasted Brussels sprouts, crispy fried onions and sweet potatoes whipped with the restaurant’s own Northbound Bourbon.
“All you really get is the sour mash flavor in the whiskey,” he said. “It is very tasty.”