99% Food 1% Skin

Norwegian Wolffish and Cauliflower Salad (v1)

In Food, Home Creation on August 7, 2013 at 11:19

Doof Home

I am always on the look out for wild sustainable small fish in my diet as large fish are laden with heavy metals.  We usually eat salmon, turbot, hake (used in “Quick Cioppino“) and mackerel.  Found the Norwegian Wolffish at Trader Joe’s a couple month ago, tried it and really enjoyed it!  Last time, I just baked it with salt and pepper as I really wanted to taste the fish.

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I love how it looked — intimating with its leopard skin!  It is a firm white fish with its fat and flesh layer distinctively separated from each other.  The flesh part was lean, with texture similar to halibut, and flavor of cod.  The distinctive fat layer under the skin made the fish tasted with a hint of mackerel.

Last night, I simply pan-fried the fish, and paired it with local organic corn and cauliflower broccoli salad with mango dressing.  On our way home from camping, we were able to stop at multiple farm stores.  Particularly at one of these stores, I was able to get the colorful cauliflowers.

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For the salad:

1 head total of cauliflower (I had half a head of orange and half a head of green)

1 small head of broccoli

2 tbsp dried currants

dressing:

1 tbsp mango chutney

1 tbsp olive oil

1 tbsp light-colored vinegar (I use strawberry balsamic, but believe white or apple will work well too)

1/2 tbsp of Thai sweet chilli sauce

1/4 tsp of soy sauce

black pepper

Bring water to boil.  Cook broccoli and cauliflower until boil.  Allow the vegetables to boil for another minute after they come to boil.

Drain vegetables and rinse with cold water.

Whisk all the dressing ingredients together.

Toss cold vegetables and currants with dressing.

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