Monday, December 19, 2005

Poisson vietnamien aux capres


After a full day of Holiday Shopping at the Holiday Fair at Grand Central Terminal, we stopped off at the food shops of Grand Central Market downstairs to buy some dinner. The fish at Pescatore Seafood Company was so spectacular we couldn't bear to return home without any. Also, the Boy had his third law school exam the next day, so I wanted him to have some brain food--fish! The most attractive fillets were actually from a kind of fish I had never heard of: Vietnamese Basa.

Once home, a brief search online showed that it is a Vietnamese relative to catfish with a mild flavor and firm texture. Not wanting to cover up this flavor, I decided to bake it with simple seasonings. Using Culinary Artistry for inspiration, I chose capers as the main complement. Et voila! A delicious fish with seasonings that really made it shine.

Poisson Vietnamine aux capres

4 fillets of Basa
Olive Oil to grease pan
8 Capers in Oil
4 cloves Garlic
pinch Allspice
Salt and Pepper to taste
Lemon and Dill for serving

Pre-heat oven to 325 F. Place Basa fillets in greased pan. Place 1 Caper on each fillet, then flip fillets and place a Caper on the other side. Do the same with each 1/2 clove of Garlic and with the Allspice, Salt and Pepper. Bake until meat flakes easily with a fork, about 10 minutes. Serve with Lemon Juice and a sprig of Dill.


and and and and

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