Not too long ago on one of my trips through Trader Joe’s, I had stumbled upon a fish that I do not typically see all too often- Norwegian Wolffish. The last place I recall seeing this on the menu was a while back at BoneFish Grill where they have it with creamed spinach, etc.
For my liking, I had taken the filet and stuffed it with a combination of crab meat, flaked asiago cheese, salt, pepper, and some lemon juice. I then pan seared it in some oil on both sides and baked on low heat.
In a small saucepan, I chopped up some fresh horseradish, added some basil, rosemary, crabmeat, and olive oil and sauteed for a few minutes. I then added in some heavy cream and made into a sauce to top the fish off.
Next on the menu was the side dish. I went a tad out of the box on this and utilized both asparagus as well as “smoked bacon.” The smoked bacon is not bacon like grocery store style but actual slab piece of pork put into a smoker- really does not need to be cooked at all. I wrapped the asparagus in the smoked bacon (after I had peeled the asparagus) and cooked until tender. I then removed the asparagus, diced the pork into smaller pieces and added some citrusy accents to then pour over the asparagus.
Overall, a nice combination of flavors having the strong flavors of the horseradish and asiago with the fish and crab and some citrusy and salty combinations paired with the asparagus.
Soon to come—crab cakes with the extra crabmeat 🙂