4.) Keep it Whole
Dave Pasternack, executive chef of New York City's Esca, encourages all cooks to consider cooking fish whole.
“First, you get to see the fish you're buying, so you can guarantee its quality," he said. Pasternack was just a child when he learned to fish and hasn’t looked back since, some calling him the “fish whisperer.” He’s now one of the country’s most renowned fish chefs and a James Beard Award Winner. He says that home cooks often get intimidated by using whole fish and knowing when it’s done. But he assures that, armed with some simple knowledge, It’s as easy as cooking fillets.
His advice starts with selection: look for "cow-eyed" fish, with bulging eyes, shiny skin and scales and gills that are tight to the body. (It also helps to become friends with your fishmonger, so they will go to extra lengths to look after you).
And his tip on how to tell when the fish is cooked? "Push down on the thickest part of the fillet, where it meets the head. If it starts to break away from the bone, it's done," says Pasternack.
For cooking methods, he suggests roasting, grilling or, one of his favorites, salt baking. His recipe for roasting is one of the simplest, and less fussy than the salt-crust method.
Whole Roast Fish 9 (Serves four)
Ingredients:
- One 4-pound fish, such as red snapper or sea bass, cleaned and scaled
- Extra-virgin olive oil, for brushing
- Salt
- Freshly ground pepper
- 8 parsley stems
- 3 crushed garlic cloves
- 6 halved lemon slices
- 1/2 cup dry white wine
Method:
- Preheat the oven to 450°. Let the fish stand at room temperature for 20 minutes. Set the fish in a large, shallow roasting pan. Brush all over with the oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon. Add the wine to the pan.
- Roast the fish in the center of the oven for about 30 minutes, occasionally spooning the pan juices over the fish. The fish is done when the flesh is white throughout and an instant-read thermometer inserted into the thickest part near the head registers 135°. Let the fish stand for 10 minutes, then carefully transfer it to a large platter and spoon the pan juices on top.
