Robert's Market Report

Halibut Update

That halibut I purchased a week ago at John Yi's in the Reading Terminal Market (about one and a third-pound) wound up providing the basis of five servings: three for dinner the first night, them two "leftover" portions of fish hash.

I first encountered fish hash at a so-so short-lived fish restaurant on Mount Desert Island near Acadia National Park. The restaurant, Bulger's, was replaced after a season or two by XYZ, one of my fav Mexican restaurants anywhere I've been in the U.S.

Fish hash is nothing more than leftover fish turned into a potato-onion hash. It's best with a mild, firm white flesh fish like halibut or haddock. Here's my recipe:

Fish Hash

All purpose potato, 1 to 1-1/2 pound
Fish filet (white flesh), 6-8 ounces, cooked and roughy flaked
Onion, one medium
Bell pepper, one medium
Bacon fat
Cayenne pepper to taste
Salt and pepper to taste

• Prep washed, skin-on potatoes into half-inch cubes. Dice onion to roughly the same size.
• Melt 2-3 tablespoons bacon fat in 10-12 inch non-stick skillet over medium-high heat.
• When fat is hot, turn heat to high and add potatoes and cook, undisturbed after initial tossing, for five minutes.
• Return heat to medium-high, toss potatoes, add caynne, salt and pepper, layer onion and bell peppers on top. Cook for five minutes more undisturbed before tossing again. Continue cooking for about five minutes more, tossing occasionally to brown everything nicely. Add flaked fish, toss some more. When it's heated through, serve.

This makes a great supper dish when served with a good beer. It also makes a great breakfast dish. You could skip the cayenne by using a hotter pepper rather than the bell pepper.