We were browsing around McGinnis Sisters last evening. That was when fellow Triplo G chef, Geri, asked the man behind the counter. “So, what’s good today?” The man said, “We just got some Spearfish in, and it’s amazing.” I was a little surprised. I had never tried this fish before. As a matter of fact, I had never even heard of it. What is Spearfish, and how do you prepare it? The gentleman went on to explain to us that Spearfish is a very meaty fish. The texture could be described as a pork chop that was cooked to the perfect tenderness, not over-cooked. The fish is very mild tasting, an absolute treat. The man recommended we bake the fish. However, I knew better. I was convinced that the cast iron skillet would be the best way to prepare the hearty filet. I hope you enjoy the recipe, and if you do, DON’T FORGET TO SHARE ON SOCIAL MEDIA! This really helps get the word out.
I knew that this fish would excel with a fine glaze on it. We decided to use a teriyaki glaze, and it did not disappoint. This piece of fish was so delicious that it was hard to believe that we were eating healthy. As for a wine pairing, you are definitely going to need a wine that will stand up to this fish. Think bold when pairing a wine with Spearfish. Here are my two recommendations of wine for this fish.
- New Zealand Sauvignon Blanc – Preferably from the Marlborough Region. New Zealand Sav Blancs are bursting with citrus, green apple and all kinds of flavors. It is a bold white wine. It will totally stand up to this hearty fish.
- Pinot Noir – What, red wine with fish? Yes it can and should be done. Pinot Noir is the perfect companion to fish if you like red wine. Just be sure to use a lighter bodied Pinot. We had one from Marlborough Region in New Zealand. French, Oregon, or Washington State Pinots would also be fine. Stay away from a Californian Pinot as it may be a little too heavy.
- 2 Filets of Spearfish
- 1 Cup Teriyaki Sauce
- ¼ Cup Pineapple Juice
- 2 OZ Sake
- Combine the Teriyki, Pineapple Juice, and the Sake for the marinade.
- Put fish in a large Ziploc bag along with the marinade.
- Shake well and put in fridge. Let marinate for 45 minutes.
- Preheat cast iron skillet over medium heat.
- Spray skillet liberally with olive oil. Be sure to use your Misto Olive Oil sprayer.
- Place fish on skillet and cover. Reserve the liquid for basting.
- Cook 5-6 minutes on each side until the fish is white and firm.
- Baste fish every minute with marinade.
- Serve with baked sweet potatoes and sautéed green beans.
Products used in Preparation of this Recipe
Buon Appetito m’amici!