Adar: Catch Of The Month
The month of Adar brings happy thoughts of Purim, images of hamantaschen, graggers, and colorful costumes. Less common is a focus on the mazal of Adar, which is the fish. Actually, the image of Mazal Dagimis of two fish swimming in opposite directions, which represents the idea of “V’nahafoch Hu,” the topsy-turvy turnabout of events that resulted in the miraculous and unexpected outcome of Purim.
Deeper yet is another central theme of the Megillah, which is hester panim (Divine hiddenness), or concealed Divine Providence. Though Hashem’s name is not mentioned even once in the story of Esther, we do not view the story as a series of crazy coincidences, rather as a complex plan orchestrated by Hashem. Purim is a time when we reaffirm our belief in Hashem even though we cannot always see His Hand directly in our lives.
With that inspired prelude, let’s demystify some secrets to preparing cooked fish and doing it well. Non-fish lovers often claim that fish is, well…fishy. Some dislike the texture if it is mushy, rubbery, or too dry. All of these complaints are tell-tale signs of overcooked fish, and even those who enjoy fish wouldn’t like that either.
Pan-Searing is one of my favorite methods for preparing fish. High heat is used to quickly brown the fish in a skillet. Moist and tender on the inside, golden brown and delicately crisp on the outside. To be clear, this is not sautéing and does not involve frequent stirring as does sautéing. It is best to leave it alone in order to allow a crust to form before turning it and potentially tearing the fillet.
Get your pan hot! Make sure the pan and oil are hot before you place the food in the pan.
Only a small amount of oil is needed (this is not frying).
Do not overcrowd fish in the pan.
Do not move fish until it’s time to turn the fish over to cook on the opposite side.
Use the 10-minute rule for doneness: Cook fish for a total of 10 minutes for each 1 inch of thickness, flipping halfway through. Measure the thickest part of the fish, then calculate cooking time and use a timer.
Because every stove and pan is different, always check if the fish is ready to be flipped a little early. For example, a half-inch thick fillet may take up to 2 1/2 minutes per side. Check after 2 minutes. If the fish is nicely browned and lifts easily, it’s ready to be flipped.
Check for doneness of the second side a little early, too. Doneness means that the inner flesh is opaque and will gently flake. Note: there are some exceptions like tuna that benefit from slightly under-cooking, e.g. preparing it “rare,” in which the center is best left pink.
Seared Red Snapper with Beurre Blanc Sauce
Beurre Blanc is a classic delicate butter sauce perfect for serving with grilled or seared fish. Beurre blanc sauce can also be made with citrus by replacing the vinegar with lemon juice or even grapefruit juice.
Yield: 4-6 servings
Ingredients:
For Fish:
4-6 red snapper fillets (or tilapia fillets)
Kosher salt and freshly ground black pepper, to taste
1-2 tablespoons flour, for dusting
1-2 tablespoons canola oil
For Beurre Blanc:
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced shallots
Kosher salt and freshly ground black pepper
5-6 tablespoons unsalted butter, cubed
Optional: 2 fresh teaspoons lemon juice
Garnish: chopped tarragon or parsley
Instructions:
To sear the fish:
Pat fish dry and season with salt and pepper to taste on both sides of fish. Dust with flour on both sides.
Heat 1 tablespoon of oil in a large stainless skillet over high heat until just smoking, then place 2 or 3 fillets (as pan allows) skin-side down in the pan. Cook for 2-3 minutes until skin is crisp and browned, then flip and cook for another 2-3 minutes, until golden brown and just cooked through. Transfer to a plate. Repeat with remaining oil and fish fillets.
Spoon beurre blanc sauce over the top and garnish with fresh chopped herbs.
To make beurre blanc:
ossCombine wine, vinegar, and shallots in a small saucepan. Place over high heat and rapidly boil and swirl pan until mixture is reduced to approximately 1 tablespoon liquid. Remove pan from heat and add cube of butter and rapidly whisk into mixture. Reduce heat to low and return pan to heat. Add another 2 cubes butter into mixture, rapidly whisking it in until incorporated. Continue to add butter, one cube at a time following same procedure of rapidly whisking it into mixture. Sauce should become a pale yellow, slightly thickened sauce. Season to taste with salt and pepper and lemon juice if desired. Keep warm until ready to serve.
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.
