The Occasional Fish

About author / Amy Powell

World traveler; gourmet 30 minute meals; lover of exotic ingredients; winner on FoodTV's Chefs vs City; graduate French Culinary Institute. Her recipes will tantalize your taste buds.

Are you the sort of person who feels compelled to order fish when you go out to eat? Or maybe you have friends who do. They might say that they never cook fish at home, so they feel it's only right to order off the seafood section when they eat at restaurants in order to make the most of the occasion. I used to wonder about this tendency. It's silly that people should limit themselves by avoiding cooking fish for themselves.

I cook fish for myself--frequently in fact. I find it far easier, faster, and healthier to cook fish as a single person than many other main courses one might consider. Noted, I have some experience in the culinary field and years of practice have allowed me to discover the dozens of mistakes I can make while trying to cook an aquatic creature. Still, I'm not intimidated, and I do enjoy the simplicity of an elegant fish dinner for one.

But in regard to my friends, who do not generally cook fish for themselves (and I must assume that there are others of you out there), I still was left to wonder, why? What is it about fish that sways us to leave the cooking to the real chefs on special nights out?

I think my very question might provide the answer. Fish is special. Even in its most simple preparation--say a marinade of olive, salt and pepper, finished with a splash of lemon juice--when done correctly, the end result is undeniably elegant. Sushi is a prime example. The ingredients couldn't be simpler: fish, sushi rice, and wasabi (optional). Plus the fish isn't even cooked! But we always leave that one to the experts.

What I know is this: Quality fresh fish, when prepared delicately and with attention, can be a simple and fast dinner that you can make at home in order to turn any night into a special occasion. What better way to celebrate you significant other’s promotion or other special occasion than a quiet dinner at home for two, made by their favorite chef, you!

It is surprisingly simple to make even the lowliest of fish, say the cod, rise to the level of culinary centerpiece with the proper accessories. It is all about how you dress the fish, of course. Think decadence and whimsy, like diamonds and color! Lately I have seen formerly bottom-rung fish appear on the menus of some of the finest restaurants with a coating of popcorn. Yes, popcorn! These days, that's how even an outcast can join the ranks of elite culinaria. And color! What would a celebration be without a palette that says "party?"

With that in mind I have transformed a much dismissed fish into two lovely plates perfect for your next at-home occasion. The cod, with a nutty coating over sweet melted endive and leeks and served with a red saffron and champagne vinaigrette, is so quick you will even have time to throw together some hors d'oeuvres and mix some cocktails before sitting down for the main attraction. No occasion is complete without champagne, so don't cheat by buying the cheap stuff for the vinaigrette. You are going to be drinking the rest later on!

Next time you have something to celebrate, or if you simply want to treat yourself to a night in, why bother with the last-minute reservations or long waits at the restaurant? At home, you are the expert and with a little care and a touch of whimsy, you too can turn the simplest of fish into everyday elegance.

Serves/Makes: 2

• 8 Dried figs or apricots
• 2 ounces young goat cheese
• honey

Serves/Makes: 2

• ice
• 3 ounces gin
• 2 teaspoons sugar
• 1/2 lemon, juiced
• 8 ounces Champagne
• lemon slices
• maraschino cherries

Serves/Makes: 2

• 1 endive, cut in half length-wise, core removed, cut in half-inch horizontal strips
• 1 leek, white part plus one inch of green, split in half length-wise, washed thoroughly, cut in 1/2-inch horizontal strips
• 3 tablespoons butter
• salt and pepper
• 1 teaspoon sugar
• 2 sprigs thyme
• 1/4 lemon, juiced

***Champagne-Saffron Vinaigrette***

• 1/2 cup grapeseed or vegetable oil, PLUS
• 2 tablespoons grapeseed or vegetable oil
• 2/3 cup shallots, minced
• 1 clove garlic, minced
• 1 cup champagne, brut
• 2 large pinches saffron
• 1 tablespoon champagne or white wine vinegar
• 2 tablespoons chicken stock
• salt and pepper, to taste

***Pistachio Crusted Cod***

• 2 cod fillets (4 ounce size)
• salt and pepper
• 1/3 cup shelled pistachios, finely chopped
• vegetable oil