17 November 2011


You may have noticed a small fish deficit on Indirect Heat. Do we have something against the fishies here? Do we dislike the taste of fish flesh?

No. It's just that fish doesn't photograph well. Chicken looks terrible raw, but looks pretty tasty when cooked. Fish - looks flaky and pale raw. Looks pretty gnarly cooked.

We've discovered something interesting here in the Boston area. We could purchase hake in Baltimore. We can purchase hake here. But hake is completely absent from the grocers and fishmongers of southern California. We didn't see it even once.

Well, we're loving having it here again. And we've had it several times since we got out here. It's a quick and easy dinner to make.

Pre-heat your oven to 300°F. Heat 3 tbsp of butter in a pan over medium heat.


Lay your fillets of hake in the pan and season with salt liberally (and a wee dash of pepper).


Meanwhile, bring a pot of water to boil over high heat.

Flip the hake after 6 minutes. Sear a few minutes on the other side, and transfer the pan to the oven.

While it's cooking in the oven, toss a few arugula leaves in the boiling water. Wilt the leaves in the hot water for 30 seconds.


Fish the arugula out of the water, and set on a plate, arranged as a holder for hake.


Remove the hake from the oven. Place on top of the bed of arugula and serve.


So, sorry for that shot. It doesn't look all that great, but holy moley was it tasty. HOLY MOLEY! Squeeze a wee bit o' lemon juice on there. And serve with a nice white wine. We had it with this:

served with



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