Are you watching your cholesterol? Then you might be interested to read this story, describing the American Heart Association’s role in creating mass cholesterol-phobia, including evidence that they actively suppressed information that would have changed the course of medical history.
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I had no idea how easy it is to steam fish until I watched the rouxbe.com video (below) and I had no idea how beautiful mahimahi looks…while alive. Luke, who actually cooked the fish for us today in a matter of 8 minutes, said that when he went on a fishing boat tour with his friend Howard the fisherman (back when we lived in Hawaii) he was amazed and horrified.
The mahimahi comes flying out of the water, struggling with the power and ferocity of a wild animal fighting for its life — makes sense, that was happening — and the color of the fish was shimmering and blue green and beautiful. But as the life force drained away, so did the color. By the time it lay still and lifeless, the once intense slice of rainbow was entirely gone and the fish looked grey and dull as if it never had been any different.
So here’s a video, courtesy of my friends at Rouxbe.com, on steaming basics that Luke applied to mahimahi. We bought the mahimahi frozen at costco for ridiculously cheap given that it’s wild caught and traveled thousands of miles to get to us, and thawed it out in the fridge the night before cooking. We steamed it for 8 minutes and let it sit for another 10 accidentally just because it took that long to make the sauce.
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Rouxbe.com also has a lot of wonderfully short and inspiring recipes and videos on how to make a yummy sauce to top your fish. Here’s what we did today:
Tarragon beurre blanc sauce for (almost any) fish fillet
- 1 tbsp shallots
- 1/4 cup white wine
- 8 tbsp unsalted, cold butter
- lemon juice (to finish)
- salt (to taste)
- white pepper (to taste)
- Tarragon, chopped 1/2 Tbsp if dried, 1 Tbsp if fresh
- Before preparing the sauce, cut the butter into tablespoon-size pieces and keep cold in the refrigerator.
- To prepare the beurre blanc, first mince the shallots. Place a small saucepan over medium heat and add the shallots and the wine. Reduce the liquid by about two-thirds until it reaches a syrupy consistency.
- Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion.
- Once all of the butter has been incorporated, season with salt and pepper to taste. You may want to add a few drops of lemon juice to brighten the flavor of the sauce.
- Monitor the sauce closely. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm.
- Whisk the chopped tarragon into the sauce. Pour over top and serve immediately.
When considering how to cook fish, think steam.
Steaming fish is a safer, healthier, and more cost effective way to cook fish than frying for a few reasons.
- You can’t burn it
- The fish need not contact your steamer if you’re worried about metal contamination. Just lay it on a bed of sliced lemon
- It won’t stick to the pan so you won’t have any losses that way
- Your sauce can be made separately, and because you’re not also needing to cook your fish at the same time, you can apply a minimal amount of heat, just enough to melt the butter or blend the flavors