Tonight we cooked up some hake for the first time. Since it was supposed to be like cod or halibut, I went ahead and treated it that way without bothering to reference any recipes online. Some sliced onions went in the bottom of the grill basket, got a sprinkling of fresh basil, and the fish went on top with a covering of fresh basil, salt, pepper, and lemon slices. It was cooked on the BS Keg for about 25 minutes at 325°F until it looked like this.
There were some beans cooking in a pot above the fish; as Younger Daughter pointed out, fish drippings in the beans just don’t sound right. This particular batch was a mixture of pinto and black beans with chopped onions, mini bell pepper, jalapeno pepper, cayenne pepper, chili powder, and just a dash of No Butz sauce from Big Butz BBQ.
The fish was ok, but would have been a lot better with a sauce of some sort. And sautéed onions rather than grilled. In fact, it would have been very tasty with a lemon-sautéed onion sauce. Basil optional. Capers perhaps, but then I might be accused of catering to SWMBO. But only if I left out the onions.
As for the beans, they were really good and will likely show up on the plate more often in the future.
{ 3 comments… read them below or add one }
Hake… Isn’t that something you do when you clear your throat. Fish… bah humbug
It rhymes with cake, not caca. And tastes like neither…
Great ideas on the fish sauce. And smart move on the no fishy beans. Ewww