Marcella Hazan

Every summer, there’s a shift that happens when our preferences switch from hearty food to lighter fare. Fish is a good choice because what little heat cooking is involved is fast. On these very warm summer days, the last thing I want to do is crank up the oven so to beat the heat, I have created two light fish recipes that are my go to meals for hot Cabo summers.

Fish with Pico de Gallo (2 servings)

• 2 firm white fleshed fish fillets – any good quality firm white fish works such as Cabrilla, Snapper, Flounder, Halibut
• 2 cups of pico del gallo: (dice 4 roma tomatoes, 1/2 small white onion, 1                   jalapeno, juice of 2 limes, pinch of minced cilantro and a little salt)
• 3 T butter
• 1 cup dry white wine

Directions:  Prepare the pico de gallo and cook in a medium sized skillet and cook for 3-5 minutes, add the butter and cook another 3 minutes finally adding the wine. Once the alcohol aroma dissipates (about 2 minutes), add the fish fillets and spoon the sauce over the top.  Cook for approximately 3 minutes (depending on the thickness of the fillets), turn off heat and put the lid on.  Let the fish set for another 5 minutes or until it pulls easily apart with a fork.

Fish with Lemon and Capers (2 servings)

• 2 firm fish fillets such as Cabrilla, Snapper, Flounder, Halibut, Salmon
• 3 T butter
• 2 T olive oil
• 1/2 medium white onion minced
• 1 small jar of capers with brine
• 1 cup dry white wine
• 2 – 3 T  finely chopped fresh parsley
• 2 – 3 T finely chopped fresh dill (optional)
• 1 lemon – juice and zest
• Fresh chopped parsley and dill for the garnish

Directions:  Dice the onion and place in a cold medium sized skillet with olive oil and butter (see note below) turn on the heat to medium and slowly melt the butter; cook until the onion is transparent.  Add the capers and the brine from the jar and cook for 3 minutes and finally add the wine.  Once the alcohol aroma dissipates (about 2 minutes), add the parsley, dill, lemon zest and juice along with the fish fillets.  Spoon the sauce over the fish and cook for about 3 minutes (depending on the thickness of the fillets).  Cover and let sit for 5 minutes or when the fish pulls apart easily with a fork.  Garnish with fresh parsley.

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Both of these dishes are great on their own but also work well served over rice, wheat berries, bulgur wheat or quinoa because they are quite soupy.  If you use salmon, another option is to toss it with pasta.

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NOTE:  The legendary Italian cookbook author, Marcella Hazan, wrote:

ALWAYS START COOKING ONION (OR GARLIC) IN A COLD PAN.

Marcella taught that starting those aromatics in a cold pan means they cook up more gently and gradually, creating luscious, tender onions and light-gold garlic that never tastes overwhelming or acrid.