Since I've been responding to fish threads recently, a dish I had sometime
back, in the late 1980s came to mind.

This wouldn't work for smaller or more delicate fish such as the coalfish
mentioned previously but for firm, meaty whitefish such as mahi-mahi it's very
good.

Thinly slice sweet white onion such as Vidalia, Texas Sweet, or Walla-Walla,
about one medium size onion for every two 6-8 ounces of fish. Simmer onions in
about a half cup of wine per onion with an oz of butter for about 10-15
minutes, but do not caramelize. When onions are done cool and spread in a
lightly greased baking pan. Fish should be cut in fork friendly chunks.
Arrange chunks of fish over the onions, lightly drizzle with olive oil, salt
and pepper, sprinkle with fine herbs and top with citrus zest cut in strips. I
originally had it with orange and lime, but I've tried lemon and lime and it
works as well.

Bake at 350 for about 20 minutes.

The recipe was made for me by a woman who worked as a chef at the Tabard Inn in
Washington, DC.

Best,

Marc

In article >,
(MrAoD) wrote:

> Since I've been responding to fish threads recently, a dish I had sometime
> back, in the late 1980s came to mind.
>
> This wouldn't work for smaller or more delicate fish such as the coalfish
> mentioned previously but for firm, meaty whitefish such as mahi-mahi it's
> very
> good.
>
> Thinly slice sweet white onion such as Vidalia, Texas Sweet, or Walla-Walla,
> about one medium size onion for every two 6-8 ounces of fish. Simmer onions
> in
> about a half cup of wine per onion with an oz of butter for about 10-15
> minutes, but do not caramelize. When onions are done cool and spread in a
> lightly greased baking pan. Fish should be cut in fork friendly chunks.
> Arrange chunks of fish over the onions, lightly drizzle with olive oil, salt
> and pepper, sprinkle with fine herbs and top with citrus zest cut in strips.
> I
> originally had it with orange and lime, but I've tried lemon and lime and it
> works as well.
>
> Bake at 350 for about 20 minutes.
>
> The recipe was made for me by a woman who worked as a chef at the Tabard Inn
> in
> Washington, DC.
>
> Best,
>
> Marc

That looks rather good and if it works well for mahi-mahi I bet it will
work well with monkfish, one fillet of which (a little more than a lb)
is thawing in my fridge. It will be dinner tomorrow eve, prepared as
described above.

Thanks,
Dave W.

--
Living in the Ozarks. For email, dot edu will do!

"Dave W." writes:

>In article >,
> (MrAoD) wrote:
>
>> Since I've been responding to fish threads recently, a dish I had sometime
>> back, in the late 1980s came to mind.
>>
>> This wouldn't work for smaller or more delicate fish such as the coalfish
>> mentioned previously but for firm, meaty whitefish such as mahi-mahi it's
>> very

[snip recipe]
>
>That looks rather good and if it works well for mahi-mahi I bet it will
>work well with monkfish, one fillet of which (a little more than a lb)
>is thawing in my fridge. It will be dinner tomorrow eve, prepared as
>described above.

Monkfish should be ideal. In fact I think the chef adapted the recipe from a
monkfish base to mahi-mahi - since we were vacationing on the Outer Banks of
NC, mahi-mahi was cheap, fresh, and plentiful.

Hope it turns out as good for you as I remember it being. I haven't made it in
quite a while, the missus is not a big fan of onions.

Best,

Marc

In article >,
(MrAoD) wrote:

> "Dave W." writes:
<snippage>
> >That looks rather good and if it works well for mahi-mahi I bet it will
> >work well with monkfish....
>
> Monkfish should be ideal. In fact I think the chef adapted the recipe from a
> monkfish base to mahi-mahi - since we were vacationing on the Outer Banks of
> NC, mahi-mahi was cheap, fresh, and plentiful.
>
> Hope it turns out as good for you as I remember it being. I haven't made it
> in quite a while, the missus is not a big fan of onions.
>
Oh, it turned out very nice, indeed! My SO added some mushrooms (mixed
with the onions) and it was a pleasant addition. Next time I'm going to
do it myself following your recipe without any additions or subtractions.

Regards,
Dave W.

--
Living in the Ozarks. For email, dot edu will do!

"Dave W." writes:
> (MrAoD) wrote:
>
>> "Dave W." writes:
><snippage>
>> >That looks rather good and if it works well for mahi-mahi I bet it will
>> >work well with monkfish....
>>
>> Monkfish should be ideal. In fact I think the chef adapted the recipe from
>a
>> monkfish base to mahi-mahi - since we were vacationing on the Outer Banks
>of
>> NC, mahi-mahi was cheap, fresh, and plentiful.
>>
>> Hope it turns out as good for you as I remember it being. I haven't made
>it
>> in quite a while, the missus is not a big fan of onions.
>>
>Oh, it turned out very nice, indeed! My SO added some mushrooms (mixed
>with the onions) and it was a pleasant addition. Next time I'm going to
>do it myself following your recipe without any additions or subtractions.

Glad it worked out. Now I'm sitting here contemplating adding mushrooms to the
recipe the next time I make it. That's a moot point, of course, since no one
here will eat the recipe in its original form.

Recipes, IME, shouldn't be regarded as sacrosanct. Give your SO my regards on
the addition - was it a conscious decision or did you simply have mushrooms on
hand which needed to be used?

Many of my last-minute recipe additions are supply-driven, usually tossed in
because they're there and I don't think they'll ruin the overall recipe.

Best,

Marc

In article >,
(MrAoD) wrote:

> "Dave W." writes:
> > (MrAoD) wrote:
> >
<snip>
>
> Glad it worked out. Now I'm sitting here contemplating adding mushrooms to
> the
> recipe the next time I make it. That's a moot point, of course, since no one
> here will eat the recipe in its original form.
>
> Recipes, IME, shouldn't be regarded as sacrosanct. Give your SO my regards
> on
> the addition - was it a conscious decision or did you simply have mushrooms
> on
> hand which needed to be used?
>
She had some she felt needed eating. Must admit that I was sorta miffed
.... until I tried it ... then all was forgiven. ;^)

> Many of my last-minute recipe additions are supply-driven, usually tossed in
> because they're there and I don't think they'll ruin the overall recipe.
>

I agree, though I like to do a new recipe in its "pure" form first to
get a "baseline" before getting creative.

Regards,
Dave

--
In the Ozarks. Dot edu will do for email.