Not So Fast

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Christians are observing Lent, the run-up to Good Friday and Easter. One of my favorite films, "Chocolat," has been airing recently. It stars the talented Juliette Binoche as a single mother who opens a chocolate shop during Lent in a small rural village in France 15 years after World War II. Some of the townsfolk are aghast this woman should do such a thing. Still, many of the women befriend her and enjoy her delicious hot chocolate and confections.

There is no mention of fish in the film. It is probably the one food Christians eat on Fridays during Lent.

Although I am not Christian, I am always looking for new fish recipes to prepare at home. Watching cooking shows is always a good idea. Last season on Bravo’s "Top Chef," the contestants were asked to recreate a sea bass wrapped in very thinly sliced potatoes and set upon a bed of creamed leeks. Last week, I watched chef Curtis Stone of "The Take Home Chef" prepare red snapper with mussels on a bed of creamed leeks.

I love leeks prepared many ways. Serving fish on a bed of vegetables is healthy and satisfying.


Red Snapper on a Bed of Creamed Leeks

Ingredients:

4 6-ounce red snapper fillets

Flour, for dredging

Kosher salt and freshly ground black pepper, to taste

4 tablespoons of olive oil

3 leeks, split down the center, thoroughly washed and sliced

1/2 cup of white wine

1/2 cup of cream or half-and-half

Directions:

Pat the fish dry with paper towels. Dredge in the flour, shaking off the excess. Sprinkle with the salt and pepper.

Preheat the oven to 350 degrees.

Heat the oil in a large oven-proof skillet over medium. Add the leeks and saut� for about five minutes. Push the leeks to the side and add the fish. Saut� for about two minutes on each side. Using a spatula, push the leeks around the snapper. Add the wine.

Place the skillet in the oven for about five to eight minutes, depending on the thickness of the fish.

Serves four.

Note from Phyllis: Sea bass, striped bass or grouper also is good with this recipe.


Mediterranean-Style Fish

Ingredients:

1 28-ounce can of chopped plum tomatoes with their juice

1 large onion, diced

1 fennel bulb, sliced

1 tablespoon of baby capers, drained

1 small handful of pitted olives

Kosher salt and freshly ground black pepper, to taste

4 6-ounce swordfish or tuna fillets

Directions:

Place the tomatoes in a non-reactive pot over medium heat. Saut� for about five to eight minutes. Add the remaining ingredients, except for the fish, and cook over medium for about 10 minutes, just until the onion and fennel begin to wilt.

Place the fish on top of the sauce. Bring to a boil. Lower to simmer, placing the lid askew and cooking for about 10 minutes, depending on the thickness of the fish.

Serves four.


Shrimp and Mussels in a Pot

Ingredients:

4 tablespoons of olive oil

1 pound of Prince Edward Island mussels, removing any broken shells

4 fat cloves of garlic, thinly sliced

1 cup of dry white wine

1 pound of medium shrimp

Fresh Italian parsley, chopped

Directions:

Place the oil in a four-quart pot over medium-high heat for about two minutes. Add the mussels, raise to high and cover. Cook for two to four minutes, shaking once.

Add the garlic, wine and shrimp. Cover and cook for two to four minutes, or until the shrimp turn pink.

Garnish with the parsley and serve from the hot pot.

Serves four.


Simple Fried Fish Fillets

Ingredients:

4 basa or fluke flounder fillets

Flour, for dredging

Kosher salt and freshly ground black pepper, to taste

4 tablespoons of olive oil

Fresh Italian parsley, chopped

Lemon wedges, for garnish

Directions:

Wipe the fillets with paper towels. Dredge in the flour and place on a plate. Sprinkle with the salt and pepper.

Heat the oil over medium in a large skillet. Add the fish and saut� for two to three minutes on each side.

Transfer to a flattened brown paper bag to drain.

Top with the parsley and serve with the lemon.