Our fresh, local groundfish are fish that live on, in, or near the bottom of the body of water they inhabit. In New England, fresh groundfish are plentiful, and have been a staple table fish for hundreds of years. Especially this time of year, when other seafood is more scarce, groundfish is a great way to honor our New England heritage and continue eating fresh, healthful seafood year-round.
Here's a great-looking recipe using hake, from the New York Times.
Ingredients:
- Hake Fillets
- Bell Peppers
- Black and/or Green Olives
- Garlic Clove
- Sherry Vinegar
- Extra Virgin Olive Oil
- Sea Salt & Black Pepper
- Italian Parsley
- Fresh Lemon Thyme or Thyme