About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

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Sauteed Whole Fish with Mushrooms

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We're still in the fish chapter (just getting started really), and this is another week for me to cook a whole fish. This recipe was named Sauteed Snapper or Other Whole Fish with Mushrooms. The recipe called for snapper or sea bass. I decided to substitute salmon, as I had just caught some salmon and didn't want to purchase a different kind of fish.

In Alaska, there are several different types of salmon available. There is Chinook (King), Sockeye (Red) and Coho (Silver). There is another variety called Pink. This is the variety that you usually find canned in your grocery store. But Alaskan's are picky about their salmon, and most people won't keep any pinks they catch. I've always heard they're not as flavorful, and the texture is mushy. So we've usually thrown them back also. But I have to admit, the few times I have eaten them, I've really enjoyed them. They're much lighter in color, a light-pink flesh. And they are more mild-tasting, more similar to trout. But at least if cooked fresh, the texture is not soft or mushy. I had cooked one out on the grill the previous week with just olive oil, salt, pepper, and tarragon sprigs and thought it was delicious.

The day I decided to cook this recipe, we had just gotten back from a weekend of fishing in Prince William Sound. While I did catch a silver salmon, it was much too large to fit into a skillet for this recipe. I thought my 3 lb or so pink would do nicely. Until I went to place him in the pan. I had to cut him in half to fit in my largest pan. Oh well, when I plated him I placed the two halves together and covered the seam with mushrooms so you wouldn't notice.

Okay, back to the recipe. This was an absolutely delicious recipe that will be added to my recipes to make many times again. I was actually very surprised that it had as much flavor as it did. Here's what you do: For the mushrooms, you basically saute button mushrooms in olive oil, garlic, parsley and salt. When done, you set aside. The fish is a whole fish with head and tail left on, but scaled and gutted. You place olive oil and chopped onion in a skillet, and cook briefly. You then add chopped carrot and cook briefly again. You then add garlic cloves and cook a little more. Add parsley, bay leaf, white wine, and an anchovy. Cook briefly. You then place the fish in the pan, cook on one side about 8 minutes, turn it over and finish cooking. You then add the mushrooms to the pan and cook about another minute and serve.

Try this one, I know you'll like it. I think that the anchovy really adds a lot of flavor to this sauce.

Comments (5)

YUM - looks delicious Cindy! I wouldn't have thought of mushrooms as a 'fish-friendly' vegetable - glad to know I was wrong!

Cindy, It looks delicious.
And I so agree with you about the anchovy. Whenever I come across a recipe that includes anchovy in the sauce, I know that an almost mystical depth of flavor will be the result. If someone asked me to define 'umami' in one word, I'd say anchovy.

This looks delicious Cindy. How wonderful to cook fish that you caught!

Kendall:

Cindy your dicription is so vivid I can almost taste it.

Marcella Hazan:

To be able to catch good fish and to know how to cook it is absolute happiness. I read that now into the expression on your face. How many people are left in the world who are competent cooks and can get their hands on real fish? What a privilege! Did you know that Italians regard fish as the noblest and most desirable of foods?

I have never had Pink salmon. I can get King for the briefest of seasons, Sockeye, which for some reason was dumped on the market at cut-rate prices this year, and Coho. King is the king, of course, and I've found that I prefer Coho to Sockeye. When I was young, there was a magnificent salmon-trout native to Lake Garda, which may be related to your Pink. But it has been overfished and it is all but, or even definitely, extinct.

My compliments, one more time!

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This page contains a single entry from the blog posted on September 2, 2010 1:05 AM.

The previous post in this blog was Pan-Roasted Mackerel with Rosemary and Garlic.

The next post in this blog is Sauteed Snapper with Finocchio.

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