28 July, 2015
Sautéed fish Fillets
Our son’s in-laws, James and Diane, have become our good friends. James is a very, very good fisherman and Diane is a very, very good cook. Every time we get invited over for a Sunday dinner I get blown away and intimidated by Diane’s cooking. Well, Sunday the fish you see in the pic above wound up being beer battered, deep fried fillets. Our daughter-in-law, Whitney, mixed up the batter, dipped the fillets in the batter and gently dropped them in the deep fat fryer. They were fantastic! Plus, Diane had put together her super good, baked squash. Which was squash cut up into nickel sized cubes that were laced with olive oil, salt, pepper and garlic powder. Then in the oven at 400F for 15 minutes then turned over and another 10-15 minutes. Those girls are getting me addicted to squash. There were a bunch of small fillets that hadn’t been used and they were given to us on the promise that we wouldn’t freeze them and that we would cook them the next day. So here’s what we did. I couldn’t find the makings for the beer batter so we had Sautéed Fish Fillets.
Rinsed off the fillets and patted them dry. Then dredged them in flour that had had some salt, pepper and dill weed mixed in. Put them in a pan that had just 1 tbsp. of olive oil and had been heated up at medium high. The fillets were small and a little thin so they only took about 2-3 minutes a side. When they were done they were put aside on a plate and we added the chopped garlic to the pan with 1 tbsp. butter, 1 pinch each of salt and pepper and 2 pinches of dill weed. After the garlic started to sizzle along came the lemon slices and the white wine. That all simmered and reduced a little bit and then the fillets found their way back into the pan for a bath in the sauce and a little bit of a heat up. They were great. The sauce with the flavors of the garlic, lemons, wine, butter and the dill weed was really good. Thank you James and Diane for the great fresh caught fish.