If you don’t make sure the foil clears the heating element in your oven, you will be shocked by the amount of smoke that you’ve created. It won’t set the smoke alarms off if you are vigilant (or if you haven’t changed the batteries in a while). You will be a little annoyed at having to open the windows on a blustery night, but you’ll survive.
Too many carbohydrates can bring the disaffected further down, so Fish Wednesday got moved up a day in an attempt to put an end to the wallowing and eat something healthy, dammit! The fish du jour, Alaskan cod, I checked against the Seafood Watch card before deciding it was what’s for dinner. At home, I mixed up a quick marinade of miso, soy sauce, sesame and chili oils. I let the fish sit while the brown rice simmered away in the cooker. When the rice was done, I tossed a little baby bok choy on top of it and let it steam in the leftover heat. I lined a pan with foil and, put the fish and the marinade under the broiler for about 10 minutes, and when the smoke start pouring out of the oven, I turned it off.
I don’t recommend this method of timing your fish. Typically, I set the broiler to quite hot – 450/500 – for about 10 minutes, check the fish, turn the oven off and turn the fish over, and take the fish out about five minutes later. This works better and is less disruptive than the rush about the house opening windows method. Never mind the chaos, the fish was really good and I ate leftover bok choy and brown rice in miso soup for breakfast this morning. (Miso for breakfast? Yes, actually, it’s great. But another time, another time.)
The local papers have run two good fish stories lately. The first, from the Seattle Times gives good advice on how to buy fish, though it doesn’t address the environmental issues of fish type. The second, from the Seattle PI, talks about the impact all this fish eating is having on fish populations. As shallow water populations are over fished, seafood providers are going after more deep sea populations.
I do loves me some seafood and I’m also irrationally fond of undersea critters. My continued education in seafood makes me wonder if Fish Wednesday is not endangered. Could it be replaced by Tofu Tuesday and Thursday as I worry more and more about the impact what’s on my plate has on the rest of the planet? Stay tuned.
[tags]Fish Wednesday[/tags]
“I lined a pan with foil and, put the fish and the marinade under the broiler for about 10 minutes, and when the smoke start pouring out of the oven, I turned it off.”
I just choked on my breakfast reading that. ROTFLOL!