Fresh Local Fish For Dinner

When there’s a hint of spring in the air, I think of fish for dinner. The availability of fresh local fish is one of many assets to living on the East End of Long Island, so why not take advantage of it? Try one of these fish recipes for dinner tonight.

Fresh tuna can be eaten raw. For sashimi, cut the tuna into thin slices on an angle against the grain, arrange it on a large plate. Serve sashimi with soy sauce, wasabi sauce, shredded daikon, and pickled ginger on the side with little plates and chopsticks.

If raw fish is not your choice, Fillet of sole stuffed with spinach is a wonderful main course for dinner. This recipe can be scaled up or down to accommodate the number of people dining. Serve browned red potatoes on the side.

Or make seared red snapper with a bold flavored butter sauce; serve basmati rice as a side dish.

Bon appétit!

Spinach-Stuffed
Fillet Of Sole(Serves 4)For the spinach stuffing:Yields about 1 1/2 cups

2, 10-ounce boxes frozen chopped spinach, wrung dry in linen towel

4 tablespoons unsalted butter

About 1 to 2 tablespoons extra virgin olive oil

3 large shallots, peeled and finely chopped

Sea salt and freshly ground black pepper to taste

About 13 gratings of whole nutmeg or more to tasteFor the fish:4 medium fillets of sole, flounder or fluke, rinsed and patted dry

Sweet paprika for dusting

Extra virgin olive oil for drizzling

About 1/4 cup dry vermouth

About 1 tablespoon fresh lemon juice

About 1/3 cup pankoTo prepare:Defrost the spinach, drain well in strainer, pressing with your hands to extract the liquid.

Transfer spinach to a clean linen napkin or tea towel and wring out all the liquid (spinach will become a ball).

In a skillet over moderate heat, add butter and melt until it becomes aromatic and turns the color of a brown paper bag, about five minutes.

Add shallots and olive oil and sauté briefly, about one to two minutes.

With a fork, stir spinach into the butter/shallots, adding more olive oil or butter as necessary to reconstitute it.Add salt, pepper, and nutmeg, taste, and adjust the seasonings

Cool to room temperature, can be done ahead. Store in refrigerator or freezer.To assemble:Preheat oven to 400 degrees F.

Drizzle oil over the bottom of a baking dish that will accommodate the fish in one layer.

With a sharp knife remove the spiny column running down the center of each fillet and discard.

Place about 1 tablespoon of spinach filling in the center of each piece of fish.

Flatten spinach and fold the fish into thirds, placing the thin end over the spinach first, then the other end side down on the spinach.

Season the fish with salt, pepper, and paprika, arrange the fish “bundles” in baking dish, leaving space between each one for even baking.

Drizzle oil over fish and pour vermouth around the bottom of the baking dish.

Spoon panko on top of the fish, drizzle with a few drops of oil and lemon juice.

Place parchment paper over the dish and bake until the fish turns from translucent to opaque and the panko is browned, about 10 to 12 minutes. The cooking time will depend on the thickness of the fish.

With a spatula, lift the fish out onto warm dinner plates; transfer the accumulated cooking juices in the bottom to a small saucepan and bring to a boil.

Arrange two pieces of fish on warmed dinner plate, drizzle the top with a spoonful of sauce.Pan-Seared 
Fillet Of Red Snapper 
With Curry, Garlic And Ginger Butter Sauce(Serves 4)For the sauce:3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 cloves garlic, minced

1 tablespoon chopped fresh thyme

1 1/2 teaspoons curry powder

1 1/2 teaspoons grated fresh ginger

Zest of one lemon

Juice from a lemon, plus lemon wedges for garnish

Sea Salt and freshly ground black pepper to taste

4 fillets red snapper with the skin

Wondra flour for dusting

Oil for sautéing

About 1/4 cup dry vermouth or white wineParsley for garnish

To prepare:In a small skillet over moderate heat, add butter, and when the foam subsides, add oil, garlic, thyme, curry, and ginger.

Sauté until the garlic is soft and herbs are aromatic, about three to four minutes.

Add zest and lemon juice, whisk to blend, taste, and adjust the seasonings. Set aside.

Meanwhile, cut two slashes in the skin of each fillet and pat dry with paper towels.

Season with salt and pepper and lightly dust with flour.

In a skillet over moderate-high heat, coat the bottom with oil and when the oil shimmers, sear the fish, skin side down, press with a spatula until the skin is set, and brown about three minutes.

Turn fish; cook the flesh side until done according to personal preference, about two minutes.

Transfer the fish to a plate, crispy skin side up, and keep warm.

With paper towels, wipe out nearly all of oil in the skillet and add vermouth, bring to a boil and cook until it is a glaze, add butter sauce and reheat until bubbly.

Taste and adjust the seasonings. Spoon sauce on the fish, pass extra at the table and garnish with parsley and lemon wedges.