Blueberry season is getting close, but it will be a couple weeks before prime pie and jelly time. For those who don’t know, blueberries are usually best picked in late July. This is when the berries have deep blue skins and purple flesh. Fully ripened blueberries are as sweet as candy and far more flavorful than what you can buy at the store.
Brined Blueberry Bass Piccata
Ingredients:
Brined Green Blueberries:
1/2 cup water
1/3 cup cider vinegar
1 tablespoon salt
1/3 cup green blueberries
Fish:
1 1/4 pounds frozen bass fillets, thawed
1 tablespoon salt
1 tablespoon lemon juice or vinegar
Cold water to cover
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
Olive oil for frying
Sauce and Garnish:
1 tablespoon olive oil
1 sliced lemon (seeded
1 stick (8 tablespoons) grass fed butter
1/2 teaspoon salt
2 tablespoons snipped chives
2 tablespoons brined green blueberries (drained)
1/4 cup wood sorrel plus extra for garnishing (or parsley)
Instructions:
Brined Green Blueberries:
In a small saucepan, bring the water, vinegar, and salt to a boil. Remove from heat and add the berries. Cool completely, then pour into a jar. Cover and refrigerate for at least 8 hours or up to a week before using.
Fish:
Place the bass in a large bowl. Sprinkle with salt and lemon juice or vinegar. Cover with cold water and let stand for 30 minutes. Drain and rinse fish. Pat dry with paper towels. In a shallow dish, stir together the flour, salt, pepper, and paprika. Coat the fish in the flour mixture on both sides. Pour enough oil into a large skillet to cover the bottom. Turn heat to medium high. Once hot, fry the fish for 3-5 minutes per side or until golden brown and flaky. Place on a serving platter.
Sauce and Garnish:
While fish is frying, place a nonstick saucepan over medium high heat with the oil. Add the lemon slices and fry on each side until browned. Turn heat to medium. Add the butter and salt to the pan with the lemon. Once butter begins to simmer, stir in the chives, green blueberries, and sorrel. Pour the sauce over the fish. Garnish with additional sorrel or parsley.
Yield: 4 servings.
Notes:
Bass sometimes has a strong flavor that some find unpleasant. I like to soak it in a salted water solution, but you can also use milk. Soaking the fish draws out some of the fishy flavor. I used wild wood sorrel in the dish, as it has a bright, lemony flavor and is pretty easy to find. However, there are at least a couple of similar looking non-edible plants that may be harmful to digest. If you are unfamiliar with wood sorrel or if you must limit your oxalic acid intake, you can use Italian parsley instead. This dish would be great paired with pasta, orzo, or mashed potatoes.
