SPANISH-STYLE CUSK
Provided by Jacques Pepin
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil until hot, but not smoking, in one or two skillets with lids. Add the scallions and garlic, and saute them for 1 minute. Then add the peppers and zucchini and saute for 1 minute.
- Add the salt, pepper and tomato to the skillets, and mix well. Add the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook the fish for about 10 minutes (more or less, depending on the thickness of the fillets). The cusk should be just cooked through; overcooking tends to dry it out.
- Serve immediately with the rice and cumin.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 4 grams
POACHED CUSK
It's as if mother nature made up for this fish's buttugly apprearance by giving it the sweetest flavor. A simple dish we used to call "poor man's lobster".
Provided by Aroostook
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat water in a shallow saucepan.
- Add S& P.
- Add cusk pieces.
- Poach until fork tender and cooked through about 3-5 minutes.
- Serve with drawn butter.
Nutrition Facts : Sodium 4.7
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