Braised Whole Croaker Duglere

Name: Braised Whole Croaker Duglere
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 large croaker fish, cleaned and scaled; 3 shallots, finely chopped (may substitute 1 medium onion, finely chopped); 2 tomatoes, peeled, seeded and chopped; 1/4 cup dry white wine; salt; black pepper, freshly ground; 1 tablespoon lemon juice (to taste); 2 tablespoons unsalted butter (optional)

Submitted by Busters friend

"Croakers abound in our intracoastal waterways here. Having a basic knowlege of fish anatomy (small bones move fins basically) will help a person debone the cooked fish easily. From The Washington Times who advises, "Basting several times after it goes into the oven helps the fish cook evenly." Adapted from "Fish & Shellfish," by James Peterson (William Morrow, 1996)."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

4 large croaker fish, cleaned and scaled
3 shallots, finely chopped (may substitute 1 medium onion, finely chopped)
2 tomatoes, peeled, seeded and chopped
¹⁄₄ cup dry white wine
salt
black pepper, freshly ground
1 tablespoon lemon juice (to taste)
2 tablespoons unsalted butter (optional)

directions

Preheat the oven to 425 degrees.
Rinse the croakers and dry them thoroughly with paper towels.
Sprinkle the bottom of an ovenproof ceramic oval or square gratin dish with the chopped shallots and tomatoes.
Arrange the croakers over the shallots and tomatoes, then pour the white wine over the fish.
Set the dish on the stove over medium heat and cook until the wine comes to a simmer, about 5 minutes.
Transfer the dish to the oven and bake, basting every 3 minutes, for about 10 minutes per-inch thickness of the fish. (Test doneness by sticking a sharp knife into the croakers to see if the flesh pulls away easily from the bone.).
When the croakers are done, transfer them to individual plates and set aside. Reserve the cooking liquid.
In a small pan on medium-high heat, heat the cooking liquid until it reduces and is slightly thickened, about 10 minutes. Season with salt and pepper to taste. Stir in the lemon juice. If desired, whisk in the butter in 2 or 3 additions just until incorporated. Remove from heat, and spoon evenly over the plates, or pass the sauce warm at the table.
To serve, place the plates of croaker to each guest's left, along with a clean, heated plate in front of each guest. Provide an extra spoon for filleting.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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