I love to experiment with all of the wonderful fresh fish we can get here in Israel. And the other day, they had some small fish at the fish monger in the supermarket. I don’t usually buy fresh fish there, but this looked especially fresh. I have been buying my fish from Dubkin Brother’s located at Moshav Tekuma near the border with Gaza. They sell their fish to restaurants and come up to the center of the country every two weeks to make deliveries to individuals. They are lovely people, have good prices, and most importantly their fish is a high quality and very fresh. The fish comes packed in ice in a Styrofoam cooler that they take back with the next delivery. So far I have ordered baramundi, sea bass, gilt-head sea bream, and red mullet.
The best way to cook it is to not do too much to it. Most of the time I saute it in a pan or grill it under the oven, depending the type of fish. If I saute it, I slice garlic thinly and place it in a hot pan with a couple of tablespoons of olive oil, add the fish, and then add the juice of two large lemons and a couple of tablespoons of chopped thyme, fresh zaatar, oregano, or chives. If I grill it, such as trout, then I stuff the cavity with rosemary, thyme, oregano, lemon slices, and sliced garlic and grill in the oven.
I bought small red mullet and another fish that I have never heard of and don’t know the name in English, but they were both wonderful. I just lightly coated them in flour and cooked them in a shallow pan of oil for about two to three minutes on each side. I served them with basil-garlic red potatoes and steamed broccoli.
Mr BT made red mullet with a mango sauce. He sauteed the fish in a little butter and olive oil. He added mango juice, white wine and a splash of balsamic vinegar, removed the fish and reduced the sauce. He has also made drumfish with a sour cream and herb sauce. You could also make it with yogurt. Skies the limit.
For one of the meals, I used the last of the cherries that we picked at the cherry festival. I had frozen them and they were perfect for a nice fruit crisp. It brought back childhood memories when my mother used to make a delicious apple crisp. She didn’t make the topping with oatmeal, but this recipe is British fruit crisp. The crisp was delicious and the cherries didn’t need any additional sugar.
4 cups pitted sour cherries
4 tablespoons flour
1 cup quick-cooking oats
1 cup flour
1/2 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
100g (1/2 cup) butter, melted
Preheat oven to 180C (350F). Butter medium size baking dish, approximately 22 x 32 cm (9 x 13 inches).
In a medium bowl, mix the cherries and the flour. Evenly distribute the cherries in the baking dish.
Combine the oats, flour, brown sugar, baking soda, and melted butter. Crumble evenly over the cherry mixture. Bake for 30-35 minutes or until the crumble topping is golden brown.