Words and Recipe by
The Last Bite: Keep Them Fishing
Photography by

Most Maine fishermen found themselves in uncharted waters in the wake of COVID-19 containment measures. Prior to the pandemic, almost 90% of the seafood consumed in the United States was eaten in restaurants. With that market slashed dramatically, fishermen have taken to marketing their catch directly to consumers. Early mornings at sea now flow into long days selling seafood in parking lots and filling coolers left on front porches across the state. Hats off to their extra effort to supply Maine eaters with delicious, healthy food during this trying time. The best way to show your appreciation is to cook and eat more fish—and this recipe represents an easy way to hit that mark.


Seared Flaky White Fish with a Spicy Ginger Soy Sauce


This recipe will work with any flaky white fish—cod, cusk, haddock, hake, halibut, or pollock—that your local fisherman has available on a given day.


Serves 4


4 (5- to 6-ounce) white fish fillets

Salt

½ cup soy sauce

¼ cup hoisin sauce

¼ cup unseasoned rice vinegar

1 ½ tablespoons grated fresh ginger

1 ½ tablespoons chopped scallions

1 tablespoon honey

1 large garlic clove, grated

2 teaspoons hot chili paste (such as sambal oelek)

1 tablespoon vegetable oil

4 cups chopped greens (like spinach, kale, chard, or bok choy)


Season fish with salt and set aside for 10 minutes. Whisk soy sauce, hoisin sauce, ½ cup warm water, vinegar, ginger, scallions, honey, garlic, and chili paste, in a measuring cup.


Heat oil in heavy large ovenproof skillet over medium-high heat. Add fish, skin side up. Cook 2 minutes, then use a spatula to gently turn fish over. Arrange greens in pan around fish. Pour sauce mixture over fish and greens.


Cover and steam until fish is opaque and greens are wilted, 5–7 minutes depending on the thickness of the fish. Serve with steamed rice.

Christine has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special (link is: https://www.amazon.com/Green-Plate-Special-Sustainable-Delicious/dp/1944762140) was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX?

Join the edible MAINE community! SIGN UP for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Editorial

Strong Coffee, Stronger Women

Strong Coffee, Stronger Women

Berry Delicious Summer Pies

Berry Delicious Summer Pies

Honeybee Helper

Honeybee Helper

Pitcher Perfect

Pitcher Perfect

Maine’s Fermentation Caucus

Maine’s Fermentation Caucus

Undercover Farming at Canopy Farms

Undercover Farming at Canopy Farms

Edible Reads

Edible Reads

The Last Bite: Keep Them Fishing

The Last Bite: Keep Them Fishing

Girl Rules the Waves

Girl Rules the Waves

Sarah Jackson: Mover and Shaker

Sarah Jackson: Mover and Shaker

10 Old Wives’ Tales About Food That Stand the Test of Time (and Science)

10 Old Wives’ Tales About Food That Stand the Test of Time (and Science)

Get to Know Your Maine Nonprofit: The University of Maine Cooperative Extension

Get to Know Your Maine Nonprofit: The University of Maine Cooperative Extension

Recent Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG