Standing next to the fresh fish case at Sam’s Club, I phoned my socially aware sister, Maralee. “Is it still okay to eat talapia? I heard that deep fishing methods kill off coral reefs and dolphins, but this talapia is farm raised.” Maralee advises me to look for wild-caught salmon. But Sam’s salmon was from a farm in Norway (This would not be slow food.), the pink trout was farmed in Chile, and there was cod from Columbia. The white fish, however, was wild caught from relatively nearby Canada. These days, when purchasing fish, one must consider fishing practices, mercury content, distance transported; frankly, it gives me a headache. To be socially responsible while purchasing fish, concerned about impacting the environment and being safe, is about as much fun as buying a new car. At the Sam’s fish counter, admittedly not the ideal place to be responsible, the White Fish was the best choice. So tonight I made white fish, something that I’ve only ever used before as part of a gefilte fish recipe.
Garlic Crumb-Topped White Fish
- 1 pound White Fish fillet
- 3/4 cup crumbs (I used half panko and half matzo meal)
- 2 cloves fresh garlic, minced
- 2-3 Tbs. olive oil
- 1/4 tsp. salt
- fresh lemon
Place the fish, skin side down, in a greased baking dish. Blend together, using a fork, the remaining ingredients. Sprinkle the crumb mixture on top of the fish, and press it down into the fish. Bake 1t 400 degrees for about 20 minutes, or until the fish flakes off and the crumbs are slightly browned. Serve with fresh lemon.