Daddy-Happy Father’s Day! Along with great hair, thank you for gifting me with a discerning and rather expensive palette. You’ve programmed me to thrive best when consuming fine wines and champagne, imported cheeses, charcuterie, caviar and fresh seafood. While my wallet doesn’t appreciate it, my belly definitely does.
Since it is Father’s Day I’ve pulled from the Two Coudies Archive this Father’s Day fish post. It reminds me of such a great Father-Daughters trip we took a couple of years ago, I’m happy to have a place in cyber space to remember it forever. Love you, Dad!
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For Father’s Day, my sister and I took Dad to St. Michael’s, Maryland (GO THERE!) for a nautically-inclined weekend. Amidst sunset sailing, an antique boat show and a private plane ride over the Chesapeake Bay (!), we set him up with a fishing guide. Luckily for me he caught three HUGE Rockfish (called Striped Bass, where I’m from). He couldn’t take them back on the plane with him so when I returned to DC, I invited some of my girlfriends over and made a super simple Parmesan Rockfish. To celebrate summer I added a feta and watermelon salad. While we ate the meal with rice, I’ve added a recipe for some insanely rich mashed potatoes…because that’s what the rockfish would have wanted. Thanks to my girl Nicole GoodHat Aguirre of Worn Magazine for the photos.
Parmesan & Parsley Fish:
Preheat oven to 350 and begin marinating fish.
Marinade:
- 2 large garlic cloves crushed
- 2 1lb filets of rockfish (or any other white fish)
- the juice of 1 lemon
- splash of white wine
- 2 tsp salt and pepper
- 3 tsp olive oil
- 2 shakes of chili flake if you want to get KrAZy
Topping:
- 1/2 cup Parmesan
- 2 tsp finely chopped parsley
Mix fish and marinade ingredients together in gallon-size Ziploc and stick in fridge. After it’s chilled again, place in buttered glass dish large enough for filets to lay flat. Sprinkle with grated Parmesan cheese and fresh chopped parsley.
Depending on thickness, bake for approx 13-15 minutes. The fish should flake when you pull a fork through it.
**WiLd SiDe:turn on the broiler at the end of cook time for 2 minutes to brown the top.
They will love you Forever Boursin Mashed Potatoes:
- Russet, Yukon Gold or bliss potatoes
- 1-3 garlic cloves
- 3/4 small package of Boursin or Alouette herbed cheese
- 2 T butter
- 2 T sour cream
- splash of milk or cream
- 1 egg
- salt/pepper
Quarter and boil potatoes in large pot for about 30 mins. Potatoes will be ready when you can pass a fork or knife straight through with little pressure. When cooked and tender, drain and return to large pot and turn heat to low. Mash slightly with with masher or hand mixer. Incorporate all other ingredients except for egg. Continue to taste to adjust flavors and consistency to your liking. Add raw egg and blend.*
*If you have a Jewish family member in the kitchen, do this discreetly. If you get caught, deny everything.
I-Am-A-Sex-MaH-Cheen Watermelon and Feta Salad:
Vinaigrette:
- 1 part lemon juice
- 2 parts Extra Virgin olive oil
- 1 tsp salt/pepper
- 1 tsp sugar
- the leaves of 4 thyme sprigs, finely chopped
- 5 raspberries, optional
- splash of any good quality fruit juice in the frig (lemonade, limeade, raspberry juice)
- 1 T dijon mustard
Mix all together in blender until smooth. If it’s too sweet, add one more lemon and/or pepper. Too tart, more olive oil, then more sugar.
Place a handful of washed spring mix, arugula or spinach on a salad plate. Serve with a slice of watermelon and a feta cube, drizzle with vinaigrette.
