The recipe is super easy. First you mix up some flour, black pepper, and kosher salt. People, are you using kosher salt? Because it will change your life. It's flaky and a little crunchy and quite ten times better than regular salt.
Brown up some butter (yum city) but don't let it get too brown. This is a quick and easy dish, but it's one of those ones that you have to pay attention to or it can get away from you.
Before I started browning my butter, I chopped up some fresh zucchini and yellow squash and threw it in a pan with a little butter and kosher salt. Soon the kitchen was smelling amazing, and I just love the fresh, bright colors.
You pat your fish dry, sprinkle one side with a little salt, and dredge it in your flour mixture. Easy as anything, even for someone like me who is terrified of actually touching raw fish, despite the fact that I love sushi.
Pop it in the butter and cook one side on low for two minutes. When you flip them over to cook the other side (two more minutes), you add the lemon juice. That's when the butter gets all bubbly and delicious and the two form and wonderful lemon-butter sauce for the fish.
I didn't have any fresh lemons on hand tonight, so I just used lemon juice from a bottle and the dish didn't suffer one bit.
The recipe also said to sprinkle it with fresh parsley before serving but I was too lazy to do that. And too eager to dig in. Delicious!
Now I'd like to try my hand at making other fish dishes, so recommendations for good recipes using mild-flavored fish would be much appreciated.
1 comment:
I blieve I will be trying this sometime, instead of just frying our fish ( i usually just use Italian bread crumbs for a coating). The lemon just sounds so good.
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