Icelandic Wolffish, one of the ugliest creatures in the sea, yields sweet, flaky fillets, which I baked with Jersey corn, fresh tomatoes, ripe white peaches, fresh spinach and grated reduced-fat cheese.
I assembled all the ingredients in a large pan lined with parchment paper, then popped the Wolffish Medley into a preheated 400-degree oven. Dinner for three was served in about 15 minutes.
By VICTOR E. SASSON
Whenever I'm in Closter, I drop into The Fish Dock to try another unfamiliar fish from Iceland.
I've eaten fresh, wild-caught Icelandic cod and haddock for years, thanks to Costco Wholesale.
But tusk, ling and wolffish are three others I've never eaten.
On Tuesday, I bought just under a pound of fresh wolffish fillets to prepare at home as a medley -- a dish of seafood and vegetables modeled on the one you can buy at The Fish Dock and pop into a preheated oven.
The one I made at home included kernels shaved off an ear of corn, fresh spinach drizzled with extra-virgin olive oil and sprinkled with a little salt; ripe white peaches I grilled for a few minutes on the stove top before cutting them up and adding them to the pan; and fresh lime juice and Aleppo red pepper over the fish.
You also can add pitted olives, mushrooms, thinly sliced eggplant or other vegetables.
|The Atlantic Wolffish is also known as the Atlantic Catfish. Only the Monkfish is uglier.|
The Fish Dock, 219A Closter Dock Road, Closter; 201-564-7939. Website: The Fish Dock
Fish from the pristine waters of Iceland
For the medley I made at home, I cut up The Fish Dock's wolffish fillets into smaller pieces.
On Tuesday, the seafood market also offered a ready to cook Haddock Medley with Spinach, Tomato and Feta Cheese; a Cod and Salmon Fish and Vegetable Medley; and Ling fillets in a Sweet & Spicy Thai Marinade.
|I had leftovers of my homemade Wolffish Medley over organic brown rice with organic tomatoes, organic red kidney beans and peeled garlic cloves, all prepared in an electric cooker.|