By VICTOR E. SASSON
This seafood lover has a new mantra:
When in Closter, stop at The Fish Dock and check out the selection of fresh fish flown in from Iceland.
On Thursday, I found fillets of wild-caught Golden Redfish with and without a marinade ($12.99 a pound and $14.99 a pound, respectively).
I chose the marinated fish, and when I got home, added olives, tomatoes and a couple other things before putting the takeout container into a preheated 400-degree oven for 15 minutes.
I plated the moist, flaky fish, poured a glass of red wine and finished with a big salad of red-and green-leaf lettuce from our garden, dressed simply with extra-virgin olive oil and balsamic vinegar.
Two fillets weighing about 1.2 pounds fed three people.
|When cooked, Golden Redfish breaks into large, meaty flakes.|
|Ling, Wolffish, Icelandic Salmon and other fillets were available when I dropped into The Fish Dock on Thursday afternoon.|
A 10-inch pesto and sweet-potato frittata I made early in the week kept on giving. Here, I enjoyed a wedge with leftover falafel and hummus, a small sweet potato and sauteed spinach.
|An organic egg with shredded cheese, Aleppo pepper and chopped fresh mint is wonderful eaten over organic whole-wheat fusilli prepared in a red sauce with sardines, especially when you break the yoke over the pasta.|
|For a hearty breakfast, a simple egg-white omelet joins sauteed spinach, sweet potato and coarse brown bulgur wheat. I added Mexican-style salsa to the bulgur and sweet potato before reheating them.|