Growing up my mom fed us a plethora of fish. We ate Korean Mackerel, prepared dried fishes, Monk fish, Cod and other varieties of fish popular amongst Koreans. And it was always prepared Korean style from fish soups to pan fried fish to stews.
Before immigrating to the U.S. I can clearly remember eating freshly caught fish while on a small fishing boat. It was caught right before my eyes and prepared raw, Korean style sushi if you will. It was dipped in a sweet, spicy and tangy Korean red pepper paste. I was no older than 3 or 4. You're probably thinking, what? you remember this. Oh yes, vividly.
You see, back then we didn't know the potential dangers of raw fish on children. So I pretty much ate what the adults ate. With no adverse reactions or allergies, thank the lord. And let me tell you, I liked it. And I still like it.
While preparing and cooking this meal, my son was busy pretend grocery shopping and naming all the items he purchased from his kitchen. He pretty much emptied out his play kitchen refrigerator, put it in his shopping bag and placed it on the kitchen counter and proceeded to name every item out loud while pointing at it.
He said,"here's some pasta and yogurt..." and when there was an item he didn't have a name for, he turned to me and said,"ma whats this?" Cuteness! He's such a curious lil dude and he asks a host of interesting questions.
My love always comes along when I take my weekly, and sometimes on a need basis grocery shopping adventures. He pushes the little toddler shopping cart and follows me as I pick out my items.
So imitating this behavior at home is no surprise. I imagine he'll be quite the cook when he's older.
Courtesy of Cooking at Home with The CIA with modifications
1 Small Zucchini, Sliced into thin rounds
1 Large Tomato, Peeled, seeded and diced
1/2 Yellow Onion, Sliced
3 Cloves of Garlic, Minced
1 tbsp Minced Fresh Basil
1/2 tsp Minced Fresh Oregano
3 tbsp Olive Oil
Salt & Pepper
3 Halibut Filet's (about 4-6 oz each)
7 Slices Pancetta
While I was chopping the zucchini he said ma,"can I have some kiwi?"
1. Preheat oven to 375º. Chop the zucchini, onion, tomato, garlic, basil & oregano. Add to the chopped veggies 2 tbsp if olive oil, 1/2 tsp of salt and 1/2 tsp pepper and place in a bowl.
2. Toss the vegetables and spread evenly in a baking dish, place in the preheated oven while you prepare the fish.
3. Season the fish with salt and pepper and squeeze the lemon half over it. Wrap the pancetta pieces around the fish and use a toothpick or skewer to secure it. Heat the remaining 1 tbsp of oil in a pan over high heat. Add the fillets and sear on the first side, about 1 minute. Carefully turn and cook for 2 more minutes.
Transfer the fish (and its juices, optional) on top of the vegetable bed and cook for about 10 minutes.
My boys devoured their dinner. Okay, I lied. My love didn't touch the pancetta but he gobbled everything else up. If you're not a fish lover, perhaps this dish will convert you. Enjoy!