Monday, June 2, 2008
In an effort to put fish into my diet more regularly, I browsed around looking for something that might just trigger a motivational response. Then this recipe by Kevin at Closet Cooking kind of popped out at me. I had some sea bass and liked the idea of mixing lemon, dill and capers. I hate anything that has a really fishy type taste to it and this one was perfect and definitely a recipe that I would make over and over again.
Since I had this recipe bookmarked, I thought this would be a good entry for Bookmarked Recipes at Ruth's Kitchen Experiments. I only wish I had better photography skills (sigh..) and could do this dish more justice.
1/2 tablespoon oil
1/2 tablespoon butter
2 sea bass or halibut fillets
salt and pepper to taste
1 shallot (chopped)
2 cloves garlic (chopped)
1/2 cup of white wine
2 tablespoons capers
1 tablespoon butter
1 lemon (zest and juice)
2 tablespoons dill or parsley (chopped)
1. Heat the oil and melt the butter in a pan.
2. Season the halibut with salt and pepper.
3. Add the halibut to the pan and sear until lightly golden brown on both sides, about 3-5 minutes per side.
4. Set the sea bass or halibut aside.
5. Add the shallots to the pan and saute until tender, about 3-5 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the white wine and deglaze the pan.
8. Simmer to reduce the sauce a bit.
9. Turn off the heat and add the capers, butter, lemon and dill or parsley