Buerre Blanc- okay so this probably isn't the most healthy sauce, but damn is it good! And plus, it's a Sunday night...there's no counting calories on a Sunday! In a small saucepan, add 1/2 cup of dry white wine (I used a cheap pinot grigio...I still buy into that whole mentality of cooking with expensive/drinking wine...$6 wine works great for me!), 1/2 cup of chicken stock (I use the I'm-too-lazy-to-make-my-own-homemade-stock stuff in the box...sorry mom!!), the juice of 2 lemons, 1 tablespoon of lemon zest, 2 sprigs of fresh thyme (pull out just before serving), and salt and pepper to taste. Once the liquid has been cooking on medium heat for about 5 minutes and reduced, add 3 tablespoons of chopped, cold, unsalted butter to the sauce. Stir pretty constantly (stopped to drain the potatoes and check on the fish, etc...unless you happen to be lucky like me an have an awesome husband/sous-chef). Once the butter is all melted in, the sauce should develop a "silkier" texture. You can reduce it further, or you can let is simmer until plating.
Now on to the main star...the fish! We bough mahi mahi for tonight's recipe, but we've made the same fish with halibut (mahi was on sale for $7.99/lb at Whole Foods). Take one tablespoon of softened butter and spread over the top of the fish (the skin side down). Sprinkle on a mixture of grey salt, pepper, chopped thyme, and lemon zest (about 2 tablespoons total of the rub) on top of the fish and gently massage into the skin. Place fish in a baking dish and into the oven for about 15-20 minutes, depending on the thickness of the fish filet. And as the Food Network always says...let sit for a few minutes after you take it out of the oven, so it doesn't lose its juiciness.
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