O.M.G. fish!!

[rivka]

Best new recipe I've tried in... sheesh. At least a year. How could something this simple be this transcendent?



The recipe (from the latest issue of Gourmet magazine) called for black sea bass, which I'm sure would have been amazing. I used orange roughy, because that's what looked good at my supermarket and, incidentally, did not cost an arm and a leg the way that sea bass usually does.

Here's all it is: I boiled some fresh green beans for about five minutes. While the beans were cooking, I patted the fish dry, salted and peppered it, put it in an oiled ovenproof skillet, and drizzled a little more olive oil on top. Then I broiled it for five minutes.

When the green beans and fish were done, I layered them on a platter. I put the skillet that the fish had broiled in on the stovetop, poured in a quarter-cup of dry white wine (I used some Viognier), let it boil for a minute, and then added two tablespoons of fresh chopped dill and four tablespoons of butter. When the butter melted, I poured the sauce over the fish and beans.

Holy cow it was OMFG amazing. Rich and luxurious without feeling heavy. It had a really warm, bright, luscious mouthfeel. I wanted to get up on the table and roll around in my plate, but Michael told me it wouldn't be setting a good example.

Comments

[klwalton.livejournal.com]

That looks fantastic.

So many times, simple *is* transcendent. I am definitely going to try this in the next week.

[rivka.livejournal.com]

Please let me know what you think of it!

[klwalton.livejournal.com]

OMG. Live velvet, perfect, just the right amount of flavor to go with the fish. I used red snapper and Ferrari-Carano Fume Blanc. Rich without being cloying. There are no leftovers, despite the fact I *still* can't manage to cook for less than six and we were only three tonight. Every morsel is gone.

[rivka.livejournal.com]

Yay!

[chargirlgenius.livejournal.com]

Some days it IS tough to not pick up the plate and start licking it in front of the kids...

Looks tasty! Thanks for sharing.

[micheinnz.livejournal.com]

That looks lovely, and I'm nicking this recipe. I doubt I'll make it with orange roughy (because it is stupidly expensive here, and considering that most of the fishery is in NZ waters... ), but I have some hoki to try it with. And in any case, white wine, butter, dill, green beans -- what's not to like?

[kcobweb.livejournal.com]

Hmmm, looks good. And it's vegetarian pescatarian. And my mother's coming next week - she always wants new recipes. Hmmmm.

[rivka.livejournal.com]

If your mom is coming, you totally have to make her one of my recipes. It doesn't have to be this one, though.

[kcobweb.livejournal.com]

Well, she is watching her weight. And galagan doesn't eat meat, only fish. (And I'm not a huge fish fan - though I think this one sounds good!) I'm all ears for any new ideas - I have a big kitchen now, and I'm ready to do some *cooking*. And Mom and I have fun cooking together.

[telerib.livejournal.com]

Mrf. I don't know if my skillet will fit in my broiling pan. I wonder how it would work with a baked fish?

[rivka.livejournal.com]

Do you have a broiling pan that is safe to put on the stovetop? That would also work.

[minnaleigh.livejournal.com]

I am so going to have to try this! I am a dill butter FREAK!

[rivka.livejournal.com]

I don't know. I mean, doesn't "freak" imply that there's something disproportionate or inappropriate about your affection for dill butter? When in fact, it's hard to imagine how one could really overstep in one's appreciation of it.