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There’s No Excuse Not To Cook This Simple Fish

Bev Bennett Los Angeles Times Service

Never has a food been avoided with as many excuses as fish.

You’ve probably used most of them: “I’d make it, but my (fill in the blank) doesn’t like fish.” Or, how about: “I’m afraid I’ll overcook it and ruin it.”

Sound familiar?

No one ever says, “I’m afraid I’ll overbake the chocolate chip cookies and ruin them.”

Well, here’s a fish recipe that will eliminate the excuses. It’s a simple concoction of plain yogurt, onion, mint, jalapeno chile and lime juice.

I call it Hot Green Sauce. You might call it amazing, since it will make any fish palatable. If fish has been overcooked, slather on Hot Green Sauce and make it moist. If fish tastes like … well, fish, add the sauce.

The sauce is light, yet so well flavored, that it can be served with any type of fish, particularly a strong-tasting one. My spouse, who does not like catfish in any form, loved it when it was disguised with this sauce.

Follow the basic catfish recipe, using whatever fish you’re not yet hooked on.

Catfish with Hot Green Sauce

Hot green sauce (recipe follows)

1 (8- to 10-ounce) catfish fillet

2 teaspoons butter

Salt, pepper

Prepare hot green sauce. Cover and refrigerate 1 hour.

Meanwhile, prepare catfish by spreading 1 teaspoon butter on piece of foil arranged over broiler tray. Place catfish, dark side of fillet down, on foil. Season to taste with salt and pepper. Cut remaining 1 teaspoon butter into small pieces and sprinkle over catfish.

Place broiler tray 3 to 4 inches from heat in preheated broiler and broil until cooked through, about 8 minutes. To serve, cut fillet in half, arranging half on each of 2 plates. Pass hot green sauce separately. Serve immediately.

Yield: 2 servings.

Hot Green Sauce

1/2 cup plain yogurt

1 teaspoon grated onion

2 packed tablespoons mint leaves (about 30 leaves)

1 medium jalapeno chile, cored, seeded and coarsely chopped

1/2 teaspoon lime juice

Salt, freshly ground white pepper

Combine yogurt, onion, mint, jalapeno, lime juice and salt and pepper to taste in bowl of food processor. Process until pureed (mixture will be thin). Pour into bowl. Cover and refrigerate 1 hour. Sauce will thicken slightly.

Yield: About 3/4 cup.