[Superbad, Ben Greenman’s collection of stories, was recently published by McSweeney’s.]
Southern-Style Breaded Amberjack
Ingredients:
1 northern snakehead
1 lb. amberjack fillets
2 tbsp. Louisiana-style mustard
1 c. coarsely ground pecans
1 tsp. horseradish
1/2 c. breadcrumbs
Instructions:
In a small bowl, mix mustard, pecans, horseradish, and breadcrumbs. Pat the amberjack filets until dry and coat on both sides with the contents of bowl. Grease an oven tray or dish, place fish on tray, and bake at 350 degrees for eight to twelve minutes. Serve to snakehead.
Jamaican Jerk Mackerel
Ingredients:
1 Northern Snakehead
1 mackerel
1/2 cup white vinegar
1/2 cup balsamic vinegar
1/2 cup Jamaican jerk sauce
1 large onion
1 lemon
2 dozen peppercorns
3 to 4 Scotch bonnet peppers
Instructions:
Mix white vinegar, balsamic vinegar, and Jamaican jerk sauce in bowl. Cover mackerel with mixture, and then add large sliced onion, thin sliced lemon, peppercorns, and sliced Scotch bonnet pepper on and around fish. Make sure sauce and garnish cover the mackerel. Place mackerel in refrigerator for twenty-four to thirty-six hours. Drain and serve to snakehead.
Broiled Orange Roughy With Salsa Glaze
Ingredients:
1 northern snakehead
6 orange roughy fillets, 1/3 to 1/2 pound each
1 tablespoon fresh lime juice
2 tablespoons spicy tomato salsa
1/2 cup mayonnaise
2 tablespoons plain nonfat yogurt
2 tablespoons chopped parsley
Instructions:
Preheat the oven to broil. In a small bowl, combine lime juice, salsa, mayonnaise, yogurt, and parsley and mix. Taste for seasoning. Place the roughy fillets on a broiler pan and apply half the glaze mixture. Broil the roughy for three minutes or until nicely browned. Turn the fish over and apply the remaining glaze. Return to the broiler and broil about three minutes more until well browned. Place the roughy on serving dishes. Garnish with parsley and serve immediately to snakehead.