Thursday, February 10, 2011
Lemon butter fish
For dinner tonight I revisited a recipe I posted some time ago. Sole with sides was it's name, but I prepared it a little differently tonight. Turns out, sole can be a little hard to find, so I substituted talipia tonight. I pretty much made it the same way, but served it a top pasta tossed with garlic, olive oil, spinach, salt and pepper. I also threw in some steamed broccoli and topped it all off with shaved parmesan, salt and pepper. I'm telling you, it was restaurant quality. SO yummy, fresh, and healthy. Amazing what garlic, butter, and fresh lemon juice can do.
Here's the recipe how I did it tonight:
3/4 box of angel hair pasta (whole wheat, quinoa, or another healthier version)
A couple handfuls of fresh raw spinach, to toss in pasta
2-3 garlic cloves
2 TBS butter
2 cloves garlic, crushed
1/4 tsp. paprika
juice of half a lemon
3 or 4 filets of white fish (talipia or sole work well)
flour, for coating the fish
1 TBS butter
1 TBS olive oil
seasonings (salt, pepper, lemon pepper, seasoned salt...whatever you have like that)
juice of half a lemon
Get the water for the pasta started and cook according to package directions. Just before draining, toss in the raw spinach, let cook for 30 seconds or so, then drain. While the pasta is cooking, get started on the sauce.
In a small saucepan or saute pan, cook the butter and garlic over medium heat until it sizzles. Wish in the paprika, season with salt and sizzle a bit more. Once it turns golden, add the lemon juice and cook for another minute. Keep warm while you get to the fish.
Heat the butter and oil over medium high heat in a large saute pan. Lightly coat fish filets in flour, seasoned with seasonings, and sauté until golden, salting and peppering each side as you turn. Once both sides are golden and crispy, you're through. Squeeze the lemon juice over just before turning off the heat.
Toss the hot pasta with olive oil, garlic, salt, and pepper, Dish out into serving bowls. Top with a fish filet and drizzle with some the the sauce. Top the whole thing with fresh ground pepper, dried or fresh chopped parsley, and perhaps some shaved parmesan.