Planet Green
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You know the saying...teach a man to fish. Well what happens when he doesn't know what to do with it when he gets one? Jerome loves fish. He's tried poaching, sauteing, baking and frying...but it's always over cooked, under cooked, mushy or not seasoned right. We'll see if we can't give him the tools to tackle any fish dish. He'll learn a Pan Seared Teriyaki Salmon and then a Broiled Catfish With Breadcrumbs and Lemon. Chef Emeril will teach him a Roasted Chilean Sea Bass Veracruz and then a Steamed Rockfish With A Lemon Vinaigrette, Olives, Fennel And Orange Segments.
Recipes featured on this episode:
Emeril's Pan Seared Teriyaki Salmon
Emeril's Broiled Catfish With Breadcrumbs, Garlic And Lemon
Emeril's Steamed Rockfish With A Lemon Vinaigrette, Olives, Emeril's Fennel And Orange Segments
Emeril's Seared Swordfish with Puttanesca Sauce
Emeril's Caramelized Tuna Steak
TIPS:
- STORAGE:
- You can keep fresh fish in the fridge up to 3 days without harming flavor or texture.
- Ask the fish merchant to pack your fish in a bag of crushed ice.
- At home, store the fish, still in it's plastic wrapping, on crushed ice, in a tightly covered container.
- FISH IS FRAGILE:
- A cooked fish can fall apart if you handle it too often or roughly before cooking!
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
