Tarragon Pollock with Herbed Figs

We are members of a CSF – Community Supported Fishery. It’s similar to a CSA, but instead of produce, it’s fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today’s catch was pollock.

This dish is similar to meuniere, except I added fresh tarragon to the butter. Tarragon gives the pollock a delicate, earthy flavor. The thyme and rosemary lend savory undertones to the figs, keep them from being too sweet. Overall, the fish and figs combined offered a good balance of flavor.

I served it with a simple salad of Boston lettuce, which was dressed with olive oil, brown rice vinegar and freshly ground salt and pepper.

Pan-Seared Pollock - serves 2

3/4 – 1 lb of Pollock, filleted with the skin on
1 T fresh tarragon, chopped
2 T butter
1/4 C flour
1/2 t salt

Cut the fillet in half, dry it off with a paper towel and dredge it in salt and flour for a light coat. Melt butter in a large skillet until it foams. Add tarragon and swirl to infuse the butter, 15- 30 seconds. Do not let it brown. Place fillets in pan, skin side up and cook on medium high heat for 3 minutes. Turn fillets carefully, cook 6 minutes. If the fish is not cooked through, cover and cook another 3 minutes.

Herbed Figs - serves 2

6 ripe fresh figs, halved
2 T butter
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

Melt butter over medium heat in small skillet until it foams. Add herbs and swirl to infuse the butter. Place figs cut side down in pan. When butter and juices begin to bubble, turn heat down to low and allow to cook slowly for 15 minutes, turning once or twice. This can be done while the fish cooks.

Boston Lettuce Salad - serves 2

1/2 head of Boston lettuce
drizzle of olive oil
drizzle of brown rice vinegar
2 grinds of salt
2 grinds of pepper

Combine all ingredients in a large bowl. Turn using tongs until leaves are coated. Divide into two bowls and serve.

Ingredient Origins: Pollock – Fresh from the waters outside our door; Tarragon – Massachusetts, Butter – Maine; Flour – Vermont; Salt – Maine; Figs – California; Rosemary and thyme – Massachusetts; Boston lettuce – Massachusetts; Olive oil – Italy; Brown rice vinegar – California; Pepper – India