SABA FISH FILETS – BREADED AND PAN FRIED
I have found myself entering a new world of food.
I was recently introduced to a seafood delicacy called Silver Fish.
Today, I enter the world of the Saba Fish.
Pick up a few slices of the Saba Fish at your local oriental independent retailer.
The Saba Fish may be new to you, however, it is very popular in many other countries and since it is not available in local supermarkets, you may substitute it with other species of fish, e.g., halibut, or any of your favourite filiets.
I suggest you bring a fishing rod when you visit the Oriental supermarkets because there are so many different types of live fish you may feel that you have just entered a fishing derby.
Choose a couple nice looking slices, one or two lemons, salt, black pepper, flour
Once at home, rinse your Saba Filets under cool running water.
Carefully slice them into slices (1 x 3 inches).
Place a generous amount of Mr. Goudas All Purpose Flour on a plate, add pinch of salt and black pepper and stir with a fork.
Lightly flour each side of the Saba Fish pieces.
Place a large frying pan on the stove top. Pour 3 to 4 cooking spoonfuls of Extra Virgin Olive Oil and heat up at medium level.
Carefully, carefully, place each slice of Saba into the heated Oil and allow to cook for 4 to 5 minutes until golden in colour.
Flip over each slice to ensure even cooking on both sides.
Place on a serving tray and garnish with lemon wedges or slices.
Your pan fried Saba Fish Filet may be served with French Fries, a Salad and some Vegetables.
How about some Callaloo (Horta in Greek).
You may purchase Callaloo in the can or fresh in some Caribbean store during the months of July, August and possibly September.
As of today, August 5, 2013, this vegetable is not very popular because it is not very well known to the general public.
However, it is quite possible that its popularity may increase since many of you will read this recipe and explore this wonderful and nutritious vegetable.
What a wonderful initiation into an expanding seafood experience.
I invite you to join me.
Spyros Peter Goudas