There’s really only so many ways you can cook fish, but I find that the application and the sauce make all the difference in the world. Since Billy is trying some fish for the first time lately, I’ve been trying to come up with some ways to make the “fish” taste less noticeable. In my opinion, sauce is one of the best ways to do that.
Last week, we drenched a nice piece of halibut in some flour than seared/fried it in a pan over medium-high heat. This created a nice crust without being too unhealthy, plus it was the perfect vehicle for a nice lemon butter sauce. The halibut took about 15 minutes to cook all the way through, but it was a pretty thick fillet. We let each side get a nice brown color to it before flipping.
Here’s what you’ll need for the sauce:
– 2 tbsp butter
– 1 shallot, diced
– 2 to 3 garlic cloves, minced
– salt and pepper
– 1/2 cup white wine
– the juice of 1/2 a lemon
– about 1/4 cup heavy cream
This is a really simple sauce, and it’s great on any kind of fish (we also like to put it on rice or quinoa for a little extra flavor). Melt the butter in a small saucepan over medium heat. Once it’s hot, add the shallots the the pan and saute until they start to turn translucent, about two minutes. Add the garlic to the pan and let it and the shallots sweat out and cook through. Season with salt and pepper. Next, add the wine and lemon juice to the pan, bring to a simmer and let it reduce by half, about five minutes. Finally, add the cream to the pan, a little at a time (you might not use the entire quarter-cup). I usually let the cream mix in with everything and decide by how the sauce looks whether or not I want to add more. And…that’s it! Spoon the sauce over the fish and you’re good to go!
The crust on the halibut was awesome. It gave the outside of the fish a perfect crunch, but also helped keep the fish nice and moist inside. The sauce really complimented the fish well, giving it the perfect amount of lemon flavor as well as a little texture and crunch from the shallot. We decided to give quinoa another shot, and this time it turned out really good. We used a full two cups of chicken stock to cook it, rather than half stock-half water like last time (thanks for the tip, Jenn!). It’s a great alternative to rice, and also soaked up the sauce really well…definitely a good combination!