|Oh, all right, it's not Massachusetts. But this|
is how it feels!
Sure, I could grill food outside, but for a few weeks it’s been only me at home (spouse has been gallivanting around the world to exotic places where other people prepare his food for him), and it seems a waste to stoke up the Weber to grill one pathetic piece of chicken.
So, I looked to fish. Cooks quickly. Adapts to just about any flavor. Healthy. Over the years I’ve provided MLK readers with a lot of fish recipes, from creamy to spicy. Well, here’s yet another one!
(This recipe serves four; I made a half recipe)
2 Tblsp dry white wine
1/2 cup chopped shallots
2 Tblsp fresh dill
2 Tblsp drained capers (note: the capers were in short supply in my pantry, so I added a few green peppercorns to spice things ups)
4 fish fillets (a generous pound total)—you can use any firm-fleshed white fish, such as cod. I chose pollock, because at our market this week it was wild-caught and never frozen.
4 tsp olive oil
Salt to taste
Slice one of the lemons in half and squeeze to make 2 Tblsp juice. Slice the remaining lemons thinly.
In a large skillet, combine the broth, wine, lemon juice and shallots. Bring the mixture to a boil over medium-high heat. Boil for 2 minutes, then reduce the heat and simmer for another ten minutes. Stir in the dill and capers.
Place the fillets in the liquid. Drizzle with the olive oil and lay the lemon slices on top. Simmer, loosely covered, until the fish flakes easily (this should take about 5 minutes, depending on the thickness of your fillets).
|Ready to cook|