Wednesday, May 21, 2014
My Go To
This is my Go To meal. On any given night I usually have some type of green in my fridge. I ALWAYS have garlic, shallot and Parmesan. And I USUALLY have some type of fish or chicken.
I love fish. But have been kind of discouraged lately by all the farmed fish I see in the grocery store. I don't want farmed fish. I realize that farmed fish may be the future of fish, but while we are still able to eat wild fish, I want wild fish. A long time ago I watched a documentary called Food, Inc. If you haven't seen it, check it out. It may or may not make you want to throw up. I didn't. It did however make me want to know where my food is from. And it did impact me in a way that I never want to eat farmed fish. At least, farmed fish that are fed corn. That would be like eating deer that was fed catfish. I don't want to eat deer that tastes like fish. And I don't want to eat fish that tastes like corn. I want to eat animals that eat what they are meant to eat. Not fed food that is not natural to their habitat. And so that is my long ass rant about why I won't buy farm raised fish until I absolutely have to.
So I found this delicious piece of Corvina at Costco today. And I must say, I've eaten corvina in restaurants and always liked it. But it tasted better when I made it. I think it's just the challenge of cooking something new. But this is an excellent fish. I highly recommend it for those a little sketchy about fish, as it has a really mild flavor.
Anyhow...back to my Go To dinner. The easiest, most delicious way for me to quickly cook up fish or chicken is to saute it and then make a shallot, lemon, caper, butter sauce and add some mixed greens. Dinner in 15 minutes. This time was Corvina.
Here's What I Did:
(This is one of those meals where I don't measure anything, so bear with me) Preheat oven to 400. Wash and dry your fish. I cooked 2 fillets. Heat a skillet over medium high heat and melt 2 tablespoons of coconut oil. Get your oil super duper hot. Yes, that's a cooking term. Super duper hot. Salt and pepper your fish and add it to the skillet. Cook for 4 minutes without touching it. Don't shake the pan. Don't disturb the fish at all. When 4 minutes are up put your fish (in your oven proof skillet) in the oven. Set a timer for 7 minutes.
In the meantime, chop up a shallot and cut a lemon in half. Chop some parsley and get a tablespoon of butter ready. Also, have some chicken broth nearby and your capers. In another skillet add about a tablespoon of olive oil. Add in the shallot and cook until soft. Add in the juice of 1 lemon and about 1/4 cup of chicken stock. Add in 2 tablespoons of capers.
By now your fish is ready. Take it out and plate it by flipping the fish so that your browned side is face up on the plate. Add in your tablespoon of butter to your sauce and your parsley. Top fish with sauce.
There you have it. Wild corvina with a butter, caper, lemon sauce. Saute up some greens with some garlic and crushed red pepper, sprinkle with some Parmesan, and you're set.
My Go To dish that will please anyone.