I figure it’s time to share another recipe. The white-fleshed Pacific rockfish is my fish of choice for this recipe, because we can get it locally fished and it’s a sustainable harvest fish with a fine clean taste and firm texture. Salmon gives a different taste, but is great in this combination too. Disclaimer– the fish illustrated is neither salmon nor rockfish, but a quick sketch of a rosefish, simply because I like the way rosefish look.
Chili fish (rockfish or salmon)
bunch of fresh cilantro, washed and shaken dry
greens from a bunch of scallions
tablespoon of pasilla chiles or other dark hot chili powder
about two tablespoons or three of seasoned rice wine vinegar
Put all the above ingredients in a food processor and chop to a slurry. Pat over a pound or two of fish in oven-proof pan, (non-metallic surface,) and bake at about 350F until barely done, just past translucent.
Leftovers make a splendid fish chowder. Saute onions until translucent, add and slow cook a handful of sliced or diced red potatoes ’til tender, then add one can coconut milk and a teaspoon turmeric. Add salt to taste and possibly a dollop of honey. Taste again, perhaps put in a dash of rice wine vinegar to bring up a slight sharpness. Last minute, add left over fish to heat through before serving.