Sweet and so-so

This weekend I was in the grocery store (the one we call “Nice Chopper” on 85 in Slingerlands), and while I was walking past the fish case, something caught my eye.  There were some beautiful fish filets that I had never seen before; the fish is called pintado.  I bought two half-pound filets; one for miself and one for milady.  They had just arrived that day, according to the seafood-case manager, and they looked like a combination of mackerel (I like) and sole (I kinda like; too mild).  I looked for advice/recipes on the intrawebs for suggestions on how to cook this fish, and I came up empty-handed.  So I just did something simple; I figured for 12.99/lb, I didn’t want to cook it as though it were some low-grade catfish (i.e. over-season it so that you can no longer taste the fish).  Here is a shot of the filets:

sure looks tasty

Here’s what I did:

Place the filets, skin side down, on a piece of aluminum foil.  Brush with olive oil, sprinkle with adobo (you thought I would cook without it?), lemon pepper, add a few pinches of rosemary, and a little pat of butter.  Seal the foil, and bake at 325F for ~30 min (checking to make sure the fish is nice and fork-crumbly); remove and serve. 

 ready for the oven

The fish was “meh” at best.  Way too mild for my tastes.  We should have lightly breaded and sauteed it (as we do with sole).  I had such high hopes, but alas it was just ok.  I like fish to be, well, fishy.  Give me salmon, yellow-tail, or mackerel any day of the week!  Keep your swordfish, sole, trout, and bland pintado (I’m a regular Patrick Henry here, eh?). 

Dinner wasn’t a total loss though.  I stumbled across a recipe from this guy, and I just had to try it.  Here is his recipe, and here is mine:

  • 2 large red onions (and I mean big)
  • 4 cloves of huge elephant garlic (it’s actually called that)
  • 1/4 cup balsamic vinegr
  • 1/4 cup honey
  • 2 TBSP olive oil
  • Salt
  • Pepper

Preheat the oven to 325F.  Peel, trim off the ends, and quarter the onion (split the garlic long-ways).  Add salt and pepper to the cut surfaces, then lightly brown the onion and garlic on the stove in the olive oil.  Remove the onions and garlic from the frying pan and place in a baking dish so the cut surfaces are facing up.  Mix the honey and vinegar thoroughly in a measuring cup and drizzle onto the onions and garlic.  Place the baking dish in the oven for one hour.  Every ten minutes or so baste the onion with the vinegar/honey. 

Step 1

Step 2

baste

These came out great!  I just with we had a stronger tasting fish to offset the sweetness of the onion and garlic.  Cati thought steak might have been in order; I think she’s right.  They came out so sweet and not at all like you might expect onions and garlic to taste.  The flavors were really mild.  Incidentally, honey and balsamic vinegar (chilled, with some pepper) would make a great salad dressing  (gotta try that).  We enjoyed our dinner with a nice (and cheap; $8) California Chardonnay. 

If you like mild whitefish, the pintado is for you.  I will definitely be making the roasted onions and garlic again (thanks fumbling foodie, whoever you are). 

on the table 

Cati recommended that I eat the leftover roasted-onions and garlic with some polish sausage we had in the fridge.  The sweet and salty combo was perfect; much better than with the pintado. 

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