Bonefish Grill’s Chef Shares Tips To Picking Out, Cooking Seafood
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STUDIO CITY (KCAL9) — Bonefish Grill Corporate Chef Mark Adair stopped by KCAL9 studios Tuesday to share his top tips when it comes to picking out and cooking fish.
Bonefish Grill Northridge, at Northridge Fashion Center at 9301 Tampa Ave., which opened Monday, was the first to open in Los Angeles and the second of the national collection in California.
Tips for cooking and picking out fish:
Market fresh fish:
• Look for bright colors and a firm texture – if the fish looks dry and dull, then it’s not fresh
• If the skin is still intact, then it should be colorful, not dull
• For a whole fish, look for clear eyes, pink gills and it should smell of the sea
How long will fish stay fresh?
• A maximum of two days in refrigerator for raw or cooked fish (note: it will keep for two days before cooked, then another two days after being cooked)
How to avoid over/under cooked fish?
• Use a meat thermometer
• For thin filets, cook until 110 degrees
• For thicker filets, cook until 135 degrees
• Allow the fish rest for 3-4 minutes before serving
Adair also shared a quick, easy recipe for making haddock.
Kate’s Wild Haddock
Ingredients for the Crust:
• 2 cups panko bread crumbs
• ½ cup grated parmesan cheese
• ½ cup chopped parsley
• 2 teaspoons Chef Paul Prudhomme’s Seafood Magic Blend or other store-bought fish rub/blend or your own fish rub*
• 1 teaspoon chopped garlic
Procedure for the Crust:
Add all the ingredients to a large mixing bowl. Blend until well incorporated. Can be made a day ahead and stored covered in the refrigerator.
Ingredients for the Dish:
• 4 wild-caught haddock fillets, 6 ounces each
• Seafood Magic Blend or other store-bought fish rub/blend or your own fish rub*
• 3 eggs beaten with 2 tablespoons water
• 3 tablespoons olive oil
• 1 cup lemon garlic butter sauce
• 2 lemons, halved
Procedure for the Dish:
Season each haddock fillet with the fish seasoning of choice. Dip the fish into the beaten egg mixture, and then coat with the crust bread crumb mixture. Heat the olive oil in a large non-stick sauté pan over medium heat. Cook the fish for 2 to 3 minutes or until the bread crumbs begin to brown. Turn each fillet over and cook an additional 2 to 3 minutes. Remove fish from the pan and place on a warm serving platter. Ladle a little of the lemon garlic butter sauce over each fillet and garnish with lemon halves. Serve with your favorite side dishes.
*Make your own fish blend using your choice of salt, pepper, dried herbs, cayenne, dried mustard and garlic powder.