Our dear friend John L. is an avid ice fisherman. He spends countless hours on the frozen lakes, patiently waiting for the perfect catch. Last Saturday, he surprised us with a generous gift: a fresh burbot back strap. Excited about this unexpected treat, we reached out to his wife, Roxann, a talented cook, for some culinary inspiration.
Roxann shared a simple yet delicious recipe with us. It only required a few ingredients: 1 tablespoon of salt, 1 tablespoon of sugar, and the juice of a lemon, all added to a pot of water. With the water filled about 3-4 inches high, we brought it to a boil. Then, we gently dropped bite-sized chunks of the burbot fillet into the bubbling water. The fish was done as soon as it rose to the top, so we quickly removed it and served it alongside some melted butter.
To make our lunch even more satisfying, we planned on enjoying the burbot with a side of frozen sweet potato fries cooked in the airfryer. However, our craving for these fries was quickly dashed when we discovered we had run out. Undeterred, we improvised by using our mini potato baggie and added some carrots and onions to create an airfryer version of our favorite oven-roasted veggies.
But before we dive into the recipe details, let me share a few tips. When fishing out the burbot chunks from the boiling water, use tongs or a slotted spoon to catch them. Although they might drop down again due to the bubbling water, this doesn’t mean they aren’t cooked. They will rise to the top again when ready. Also, make sure to have a plate with paper towels ready to absorb any excess water, ensuring the flavor of the butter remains intact.
I must admit, I’m not the biggest fan of fish, but after tasting the first morsel of the burbot, I was pleasantly surprised. To enhance the flavor even more, I generously sprinkled sazon seasoning and a pinch of salt on my serving, making it even more delightful. Johnny B, who joined us for lunch, followed suit and loved it too.
Now, let’s talk about the airfryer. Like many others, I jumped on the airfryer bandwagon a couple of years ago. My sister-in-law, Sarah, recently asked me if it’s truly “indispensable.” While I wouldn’t say it’s a necessity, it definitely has its advantages, especially when cooking for two people like we usually do. The airfryer cooks food much faster than an oven, and in this case, our roasted veggies took only a quarter of the time compared to traditional oven roasting. Additionally, the airfryer consumes less energy, making it a cost-effective option. Considering its price, around $100, the airfryer could pay for itself in both time and energy savings.
Before we move on to the recipe for tangy roasted veggies in the airfryer, I’d like to share a little secret. All my cookbooks include side dishes that perfectly complement wild game recipes. Whether it’s a wild game sausage recipe book or “Tenderize the Wild,” I believe that having diverse side dishes is just as important as the main attraction. In my book “Sausage Season,” I even explore alternative ways to cook wild game without casing and barbecuing. If you’re curious, you can find some breakfast-in-a-cup recipes starting on page 119.
Coming back to the recipe, let’s indulge ourselves with some irresistibly tangy roasted veggies cooked in the airfryer. This recipe serves four and promises to enhance any meal.
Tangy Roasted Veggies in the Airfryer
Ingredients:
- 1 pound baby potatoes, halved
- ½ pound baby carrots
- 2 tablespoons oil
- 1 tablespoon sazon seasoning*
- Salt to taste
- Combine all the ingredients in a large bowl, ensuring the veggies are well-coated with the oil and spices.
- Transfer the seasoned veggies into the airfryer basket and close it. Set the temperature to 400F and cook for approximately 15 minutes (extend the time if you prefer extra crispy potatoes). Remember to shake the basket halfway through the cooking process.
- Once the airfryer completes its magic, transfer the golden-brown veggies to a serving bowl and enjoy the tantalizing flavors.
*For the homemade sazon spice mix, you’ll need 1 tablespoon each of garlic powder, onion powder, ground cumin, salt, and turmeric, along with 2 tablespoons of sweet paprika and ½ teaspoon of black pepper. Combine all the ingredients in a glass jar and seal it tightly. If you’re feeling bold, substitute the sweet paprika with Spanish paprika for an extra kick. You can find Spanish paprika in specialty spice outlets like salty-savory-sweet.com.
Now that you have the keys to crafting a delightful burbot dish and zesty roasted veggies, it’s time to head to your kitchen and get cooking. Surprise your taste buds with this simple yet flavorful ice fishing recipe. And remember, for more exciting recipes and culinary adventures, visit Ekilove, where your culinary dreams come true.
