The Big Bad Wolffish is Frighteningly Good
Sometimes with fish, price does not indicate quality. And if it does, that doesn’t guarantee deliciousness. With this Norwegian wolffish I just got from the Trader Joe’s freezer, both are true. It’s quality and delicious. Not yoking. Here’s the full story on this Honey Glazed Norwegian Wolffish recipe.
Norwegian Wolffish has a near-perfect consistency. It’s not a thin, dainty fish like dover sole. It’s also not a thick, steak-like fish like to swordfish. I think I’m mixing up my fairy tales, but this fish is just right. It’s firm, but lean and pretty similar to Halibut. It’s a little fatty, but that makes it delicious. And it’s good fat, of course.
Let Me Expound on the Dankness
My girlfriend does not generally like fish. If she does like a particular fish, it’s never frozen nor called something unfamiliar like Norwegian wolffish. But, when she tried it, she was she said “it’s actually pretty good.” So relatively speaking, that’s a five-star review. Why did she approve?
Norwegian Wolffish is fresh tasting. Or, mild tasting, if you will. It has a rich consistency. Perhaps a little sweet, even. And with the honey glaze I put on it, how could you not like it?
As for me, I couldnot get over how good wolffish was. Every freaking bite, I yelled profanities about its taste. Little Red Riding Hood can eat her heart out.
Go, people. Get yourself some Norwegian wolffish from Trader Joe’s now. Or if you can, get it fresh.
If the fresh stuff is as good as the from-frozen version, I can only imagine (and fantasize) about how good it can be.
Useful Tips for Making Norwegian Wolffish
The frozen packs from Trader Joe’s are fantastic. They’re wild caught and taste terrific. Get ’em in the freezer next to all the TJ’s frozen fish. And, this is key: Defrost them outside of the original package. That way, the fish doesn’t absorb any unwanted, nasty stuff.
Usually they come with the skin on. Cook it skin-side-down. And don’t be shy with the honey.
I’m never shy with lemon pepper.
Use a fork to look at the color as it’s cooking. It should be pearly white throughout.
The fish should be firm but not rubbery.
Some fat might drip off. And once it’s cooked, the skin is super easy to peel away.
Serve it with something colorful. Maple glazed brussels sprouts are pictured. Or, eat it out of the pan like I did. It’s that good.
Honey glazed Norwegian wolffish. Frighteningly good.
- norwegian wolffish fillet - 1 or two fillets (I used a pack from TJ's)
- extra virgin olive oil - 1 T (I actually used grape seed oil and it was just as good)
- salt & pepper - to taste
- lemon pepper - lots
- honey - 2 T
- Preheat oven to broil (max heat)
- Add all ingredients to fish fillets
- Broil (max heat) in oven for 10 minutes on top rack (15 minutes if from frozen)
- Then, check every few minutes for readiness.
- Fish will be pearly white and warm throughout.
Related to Norwegian Wolffish
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LINY: Lemon Chive Fish Sauce
Confessions of a Culinary Diva: Another Wolffish Story
Other Noteworthy Versions
Couldn’t find any good ones! Please leave a reply if you discover another way to make this. All I’ve read is that adding tomatoes and onions doesn’t work well.