The menu described the dish as "salmon hash," but it was actually a firm fillet with a dill yogurt sauce.
STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE Time: 30 minutes 2 eggs 1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet Salt and pepper to taste 2 tablespoons butter 1/4 to 1/2 cup good stock 2 tablespoons fresh or sour cream, optional 1 teaspoon lemon juice, or to taste Chopped fresh parsley leaves for garnish.
Press down on the firm fillets, and watch the fat-jewelled juices seep from the skin, iridescent where it hasn't been charred by the coals.
Crisp-skinned St. Pierre followed, a firm-fleshed fillet set into a pool of delicate aioli, a bold scoop of olive tapenade by its side.
(It also virtually eliminates the likelihood of anything sticking to the bottom of the pan, which is often in the back of your mind when you sauté.) I love using this method with striped bass, which has the added bonus of being a local fish, but you can use any firm white fillets or steaks.
Try braising large, firm fish fillets, like shark, swordfish, or tuna.
A firm and subtle fillet of pike, too rarely seen in New York kitchens, was served with parchment-thin disks of potato and slender fiddlehead ferns that made every other fiddlehead seem bloated.
8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces.
Other firm, good-flavored fillets, like sea bass, red snapper and grouper, are also suitable.
If you can't get hold of it, any nice firm, white fish fillets will do - cod, hake or even whiting.
I use firm white fish fillets -- those recommended by the Environmental Defense Fund include Pacific cod, Pacific halibut or striped mullet -- roasting them in the oven with the fennel stalks trimmed from the bulbs on top.
