In a new series of CanolaInfo recipes and videos, Carla Hall, finalist on “Top Chef,” Seasons 5 and 8, answers common questions about fish, including how to properly select and prepare it.
“Cooking fish is easy once you know a few tricks,” says Hall, who was voted “Top Chef” Season 8 All-Stars Fan Favorite. “A lot of people have fish fears, which is unfortunate because it’s a healthy addition to any diet and ticky-boo to prepare.”
Her “Go Fish with Canola Oil” recipe collection includes:
- Grilled Salmon Over Lentil Salad with Walnut Vinaigrette
- Halibut en Papillote with Roasted Tomato-Artichoke Ragout
- Tuna Stir-Fry Over Whole Wheat Vermicelli
- Broiled Trout with Lemon Oil & Oven-Grilled Vegetables
It is stated that as a common ingredient in these recipes, canola oil delivers on health and function. It has the least saturated fat and most omega-3 fat of all cooking oils with a high heat tolerance (468 °F smoke point). Its neutral taste and light texture allow the natural flavors of fish and other ingredients to shine.
“Getting the right ingredients is part of the recipe to success,” says Hall. “For example, when selecting fish, make sure it has sheen, not slime, and is intact with the flesh springing back upon touch.”
If fish requires deboning, Hall advises using tweezers. If fish requires marinating or thawing, she says do so in the refrigerator. Cooked fish should be opaque, not translucent, and flaking generally indicates that the fish is overcooked.
“Don’t be afraid to get your hands dirty in the kitchen because remember, it’s all about the love,” Hall notes.
For her “Go Fish with Canola Oil” recipe collection and step-by-step instructional videos, go to www.canolainfo.org.