John Dory joins monkfish in the Museum of Odd-looking Fish. Its large head and the long spines on its dorsal (top) fin give it a distinctly "punk" look. There's a black spot resembling a large fish eye on either side of its body, probably functioning as a deterrent to predators. Or is that black spot indeed the thumbprint of St. Peter (the patron saint of fishermen)?
Apart from its appearance, John Dory is a tasty—though under-loved—fish. It is flaky and has a mild somewhat sweet flavor. It's best poached, steamed, baked, or sautéed. Because (like monkfish) it has long been considered bycatch, many chefs have taken the sustainability challenge and are featuring John Dory, a perfectly lovely fish. See if you agree! Low mercury level. Kosher.
1 lb. for $25.75
8 oz. for $12.90
-- Pan-Seared John Dory (EatDrinkAdventure)
-- John Dory with Saffron and Fennel (a Fork & a Pencil)