Neither is really worth a thread on its own so I’m throwing them into a two-fer.
I was just at the store and I spied a bottle of liqueur that I had never seen, Wild Turkey American Honey. I’m sipping on a glass on the rocks right now and it is marvelously delicious.
While at the store I saw some polenta and got a hankering for a good fish to go with it, but the store I was at did not have much of a seafood selection (except the fresh dungeoness crab, which of course I had to buy one, but it will be eaten with just butter later as my better half doesn’t eat crustaceans). So now I have some plenta in the fridge and have time to find just the right recipe to use it on.
What say ye?
A filet of Florida Redfish (Red Drum), cut into chunks, very simply coated in cornstarch and deepfried. Serve with a sweet and sour sauce concocted of Soy, pineapple chunks and juice, Coconut Water, a bit of Ketchup, Brown Sugar, garlic Chile Sambal, Vinegar and WTAH reduced.
That sounds delicious, but I don’t know if I’m going to find any Florida Redfish around here (Northern California) but there’s no harm in asking.
Well, I can’t think of any Nothern California poplar fish? Besides Salmon… I suppose the same sauce would work with mahi. Although my recipe would be most compatible with rice… not, polenta.
You could do a lightly floured and seasoned buttere fried whole trout with a pinenuts, and balsamic, and sugar; Italian sweet and sour with Wild Turkey American Honey glace’ to serve over the polenta.
A Pesce al 'Ebraica… Hebrew Fish
I guess what I am going with in classical terms for NorCal is a butter fried whole trout, nestled in a very simple cream and butter polenta, with a pinenut, olive oil, and craisin, WTAH, and balsamic gastrique.
I think it’s the aforementioned Wild Turkey American Honey. Took me a while to get it, too.