TIP OF THE DAY: Grilled Fish Garnish

March 24, 2015 at 8:09 am · Filed under Fish-Seafood-Caviar, Recipes, Tip Of The Day

mahi-mahi-garnish-spin-crumbs-crab-bonefishgrill-230

Dorado (mahi-mahi), garnished with
creamed spinach, toasted breadcrumbs and
crabmeat. Photo courtesy Bonefish Grill.

You may be eating more grilled, pan-sautéed or poached fish for health or for Lent. But it doesn’t have to be dull.

The photo at left shows “Dorado Rockefeller,” a riff on Oysters Rockefeller, which tops oysters with creamed spinach and toasted breadcrumbs.

At Bonefish Grill, a piece of dorado (mahi mahi) gets a similar treatment. But because Bonefish Grill is a seafood palace, they crowned the dish with crab meat.

Since most fish is bland in color, use the garnish as an opportunity to add brightness to the plate.

PLACE THE FISH ON A BED

Instead of—or in addition to—garnishing the top of the fish, create visual interest by placing grains or vegetables under the fish:

Asparagus, string beans, carrots

Lentils or other legume or pulse (beans, chickpeas, peas, etc.)

Mashed potatoes or cauliflower

Mixed vegetables

Ratatouille

Succotash

CHOOSE A COLORFUL SAUCE

Diced, seasoned canned tomatoes

Red pasta sauce, from mild marinara to spicy puttanesca

Salsa, red or green

Sautéed, steamed or creamed spinach (standing in as a sauce)

Sliced cherry/grape tomato vinaigrette with minced fresh herbs (see photo below)

GARNISHES FOR FISH

When you use a lightly-dressed salad as a garnish, the vinaigrette serves as a sauce.

Baby greens salad

Diced green, orange, red and/or yellow bell peppers

Fresh herbs or herb salad

Fruit: halved grapes, lemon or lime slices, olives, pink/red grapefruit segments

Lemon-lime slices

Toasted bread crumbs (recipe below)

Sliced grape/cherry tomatoes with fresh herbs

Sautéed red jalapeño slices (remove the seeds and white pith)

Thin-sliced vegetables: chiles, cucumber, sauteéd mushrooms with herbs, summer squash, tomato

steamed-cod-asian-sauce-salsa-bonefishgrill-230

Steamed cod, citrus Thai sauce, tomato salsa. Photo courtesy Bonefish Grill.

RECIPE: TOASTED BREAD CRUMBS

These taste best with a rustic or sourdough loaf. The bread can be fresh or day-old. The recipe can be made 1 day ahead and kept in an airtight container at room temperature.

Ingredients

2 cups fine bread crumbs

3 tablespoons extra-virgin olive oil

Salt to taste

Preparation

1. REMOVE the crust and cut or tear the bread into chunks approximately one inch in size. Pulse in a food processor to desired consistency.

2. TOAST the crumbs in the olive oil in a large skillet over medium-high heat.

3. TOSS the breadcrumbs frequently until golden brown and crunchy, about 5 minutes,. Season with a bit of salt to taste.

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