O.M.G. fish!!
Apr. 14th, 2007 07:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaBest 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.
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.
