This fish dinner is extremely easy and versatile – any kind of medium-firm white fillet will do, including cod, snapper, halibut, and tilefish among others. We used whitefish, from the cold, deep waters of the Great Lakes. The veggies in the dish can also be adapted for taste and seasonality.
This recipe comes from one of Mark Bittman’s New York Times cooking features wherein he identifies multiple cooking methods for a single ingredient and then provides 3-4 recipes within each category. I really enjoy these features because they allow me to approach the kitchen more as a cook/chef and less as a recipe-follower. You learn to address the primary ingredient first: Ah, what a delightful specimen of [INGREDIENT] I’ve found at the market! Now, how would I like to cook it? Versus: I’ve got this recipe and will now shop to fulfill its list. The Bittman model provides some basic techniques and flavor suggestions and then lets you bring the kitchen creativity.
Continue reading for more of the story – recipe, pictures, even a fishin’ tune.