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to Cook’s Corner at California Gardens!
Pomelo Ginger Striped Bass
My mother is infamous in our family
for her hatred of fish. She once spat a shrimp wonton out at a
Chinese restaurant, not gracefully into her napkin, but full on spat
across the table. I'll admit, I ordered shrimp wontons without
telling her on purpose to see if she really hated seafood as much as she
said she did... I won't be trying that trick again.
I'm refusing to be my mother's daughter
when it comes to seafood. I may be late to the fish party, but I'm
doing my best to catch up. I'm still a little picky. I need my
fish to have just the right texture and to not be, even though it's cliché
to say, 'fishy'. This Pomelo Ginger Striped Bass really works for
me. The cooking method is really forgiving, there's enough moisture
from the pomelo that the fish won't dry out if I get distracted reading
"Green Eggs and Ham" for the seventeenth time and don't get it out
of the pan at just the right second. I also liked the pomelo ginger
salsa as a contrast to the traditional lemon and capers on fish. It
still has that citrus tang that goes so well with fish, but it's new and
refreshing.
1 pomelo
1 teaspoon fresh grated ginger, or more
to taste
4 (seven ounce) portions striped bass
fillet, skin on
salt and pepper to taste
Peel and segment the pomelo, removing
any tough membranes. I found the individual juice sacks to be very
durable. It was pretty easy to tear all the membranes off without
getting juice everywhere. Combine the pomelo with the fresh ginger and
taste, adding more ginger as desired.
Heat up a large sauté pan with enough
olive oil to coat the bottom of the pan. Season the fish with salt and
pepper and place in the pan, skin side down. Pile the pomelo ginger
salsa on top of the fish and cover the pan. Lower the heat to medium
and cook until the fish registers an internal temp of 140F-145F depending on
your personal preference (the USDA recommendation is 145F). Since
we're not flipping the fish the top will be the least done area, so take
your temperature from there. If you don't have a digital thermometer
get one! Or you can estimate the time based on 10 minutes of cooking
time per inch of thickness.
Remove from the pan and serve on a
bed of rice. Let rest for 5 minutes before serving.
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