Welcome to my world - a blend of passion, taste, and old-world traditions.

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Friday, October 15, 2010

WHITING - Fish of the Poor - Merluzzo - Pesce dei Poveri

When my family and I came to the US in the late 50's, we purchased Whiting from a street vendor. The cost was 4 lbs. for $1.00. As immigrants, we were mocked for eating cheap fish. Today, I still like its delicate, mild flavor, and firm textured white flesh. I poach, bake, broil, and panfry it. Great value and good source of protein.

Fried Whiting

Buying Tips:

Buy whiting from a reputable fish store. Whiting should smell fresh, clean and oceanic. The flesh should be clean and translucent looking and the color good. For whole fish, the eyes should be well rounded and clear, not sunken, dry and cloudy. The gills should have good vibrant color.

Whiting arranged in baking dish and ready to bake
Oven Baked Whiting

1 lb. fresh whiting or fillets
1/2 lg. green or red pepper, chopped (I prefer hot)
1 clove garlic, minced
1/4 cup olive oil
3 tbsp. snipped parsley
1/2 tsp. salt
Dash of pepper
Lemon (optional)

Place fish in a baking pan. Add salt, pepper, garlic and parsley and oil. Bake in a pre-heated oven at 350 degrees for 30 minutes. To add crispness, place pan under a broiler for 5 to 7 minutes.

Images: ©2010 - La Casa e Il Giardino -picasaweb