White Fish Fillets With Grilled Cabbage Recipes

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST

Steps:

• Preheat a grill.
• Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
• Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
• To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

WHITE-FISH FILLETS WITH GRILLED CABBAGE

Steps:

• Heat a grill with the rack very close to the flame and the heat quite hot. Bring a large pot of water to a boil and salt it. Remove the thickest part of the central vein of each cabbage leaf without cutting the leaf in half. Blanch the cabbage leaves in the boiling water until just tender, about 30 seconds; drain on paper towels. Put a piece of fish on one side of each leaf and top with 1 teaspoon dill, a sprinkle of salt and pepper and a drizzle of olive oil. Fold the other half of the leaf over the fish and trim the edges with a big cookie cutter or a knife to form an oval. Rub the outside with a little bit of olive oil.
• Put the neutral oil and 1 tablespoon of the butter in a skillet large enough to hold the fish bones in one layer over medium-high heat; when the butter melts, add the thyme and fish bones and cook, stirring occasionally, until very well browned, about 5 minutes. Add the remaining 1 tablespoon butter and the wine and cook until creamy and reduced in volume, about 10 minutes. Strain and discard the fish bones. Season the sauce with salt and pepper and keep it over very low heat while you grill the fish.
• Grill the fish packages for 30 seconds per side; the cabbage should brown and the fish should steam but just barely. (You can tell whether the fish is done by poking a toothpick into it. If it meets a little resistance, it's ready; if it's very rubbery, it's not.)
• Whisk the sauce or use an immersion blender to foam it up a bit. Drizzle the cabbage and fish with sauce, garnish with microgreens or flowers and serve.

ONE-POT CABBAGE & BEANS WITH WHITE FISH

Steps:

• Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
• When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Steps:

• In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.