So, you’ve started shopping without a list, buying what looks fresh and on sale. You’re trying to eat healthier and have decided more fish is a good idea. Bravo! You don’t need a recipe. What you need is an idea to get dinner on the table without a lot of fuss. What goes with fish? Try making a quick caponata. A combination of vegetables with a tangy kick and a briny element is perfect for an oily, wild fish such as mackerel.
When shopping at the local Asian market for some pantry staples that I was in need of, I picked up some frozen mackerel fillets, fresh Japanese eggplant and tomatoes. Once I had defrosted the fish, I decided that something sweet, tangy and salty would complement it, so I got to work chopping the eggplant and tomatoes to prepare them to go into a big, lidded pot that would have room enough for the fish to poach on top of the vegetables. Yes, my friends! Everything in one pot is the easiest and I love doing fish this way. Quick, easy and delicious is the way to go.
If you need a more precise recipe for a caponata, you can try this one from the NY Times. However, if you are learning to cook without a recipe and develop your intuition in the kitchen, please focus on the basic concepts instead. See what ingredients you have available; decide on the direction of flavor you want to pursue and a cooking method. Then have some fun. For this dinner, here’s how I answered the question of what goes with fish:
- Japanese eggplant, chopped
- tomatoes, chopped
- garlic, minced
- olive oil
- capers (for the briny element)
- salt
- white balsamic vinegar (for the tangy kick)
Any eggplant would do for this simple caponata. I tend to prefer the slender Japanese variety because they have fewer seeds and are sweeter. Therefore, I don’t feel the need to salt them and drain prior to cooking. If you wanted to go to a tiny bit more trouble, you could roast the eggplant before adding to the pot with your other ingredients. It will give you more depth of flavor that way. But in the heat of summer, I preferred not to turn on the oven and getting the eggplant started on the stovetop with some olive oil and garlic worked out just fine. The time it takes for them to cook will depend on how small you’ve chopped them, of course.
After about ten or fifteen minutes, I decided it was time to add a splash of vinegar and salt to taste. Tossed in the chopped tomatoes and a teaspoon of capers before reducing the heat to its lowest setting so that I could lay the salted mackerel fillets on top and cover. Cook just until the fish flakes in the middle with a fork. This took about 12 minutes in this case. The variety of fish and its thickness will determine how long you should cook it. Just be sure to test it sooner rather than later. You can always cook it longer, but no one likes dry, overcooked fish. And these babies were anything but that, BTW!
What kind of fish can you find locally that’s economical? This would have also been great with salmon or seabass. What other ingredients do you think would go with this fish dinner? How about artichokes instead of eggplant? What about olives instead of capers? Maybe you would prefer to start this dish with onions? Can you combine all of those items? Why not?! Make sure to taste as you go and adjust accordingly. Does it need a touch of sugar? More acid or salt? Let us know in the comments how you make it your own and answer the question, “What goes with fish?”
The possibilities are endless when it comes to fish. Try this idea beginning with a savory roux and poaching with celery and bell peppers. And please share via your favorite social media if you are finding these tips useful.