Chris' Recipes

Bon Appetite!

Sauted Cape Hake with Aisian Sauce

Written By: Chris - Oct• 29•12

Hake are members of the cod family, found on the continental shelf and slope to depths over 1,000m and are popular throughout Europe and America.  Living in Minnesota, I happen to find mine at our local Costco and bought some frozen after a taste at one of their sample stops! 

This variety are fished by bottom trawling with different mesh sizes for inshore and deep-water trawls. Ranging from 1kg to 5 kg, hake has a metallic gray back and a silvery white belly.  Mine came in perfectly formed, cleaned, skinned, de-boned individual frozen fillets!

Hake is a mildly flavored fish. The flesh is quite soft, but firms up on cooking, and is well worth trying!  I have read that for a light, modern alternative to heavily battered cod, that you could try deep-frying hake fillets dipped in a light tempura batter.  Well, I don’t deep fry much and since I’ve grilled this type of fish in the past, I am familiar with it’s mild flavor.  I knew that it’s nice firm white flaky texture would hold up to a quick pan saute!

This is a quick and delicious dinner idea!

Ingredients:

2 Hake Fillets
1 Tablespoon Butter
1 teaspoon Grape Seed Oil
Salt & Pepper
Fresh Dill
Drizzle of Asian Sauce or your favorite sauce. (optional, I had some left over from a Mahi Mahi dish that I had recently made)

If you want your fish to be mild and as non-fishy as possible, soak it in milk for at least 20 minutes to a half hour prior to preparation. The milk removes most of the fishy taste and helps frozen and pre-thawed fish to taste fresher. The fish should be rinsed before soaking in the milk, and it is best to take the fish straight out of the milk and prepare it for cooking without re-rinsing.  I pat it dry with paper towels and season simply with salt & pepper.

Sear and saute fish in hot melted butter in oil until a nice crispy brown coating is apparent and fish is cooked about half way through before flipping and cooking on the other side.

Once fish looks cooked through, top with a generous piece of fresh dill and drizzle with the sauce.  Cover and allow sauce to melt and coat fish for about a minute or so before plating.

Serve with your favorite side dishes.  This evening we enjoyed some fresh green beans, spanakopita and a beet salad.

This paired perfectly with a beautiful Kunde Chardonnay!

Enjoy!

Cheers!
~Chris

 

 

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One Comment

  1. Eileen says:

    That looks soooo tasty!

What do you think?