Saturday, September 10, 2011

Wahoo in Garlicky Lemon Butter

We hung out with some great friends and watched the Michigan game this afternoon at a nearby bar, but when it was all over my husband was HUNGRY and I needed to make him something fast.  Fish is always a good idea because it cooks so quickly.  I got this meal plated and served in around 35 minutes.  When I need to, I can turn on the steam, but the meal still tasted awesome!

The Meat
- 3 fillets of Wahoo fish
- bacon grease for the pan
- salt, pepper, lemon juice to taste

The Sauce
- 3 tablespoons butter
- 1/2 shallot, thinly sliced
- 3 cloves garlic, sliced thin
- 3 teaspoons lemon juice
- dill, salt to taste

The Veggies
- 1/2 eggplant, sliced then cut into quarters
- 1 large sweet potato, peeled and cut into small pieces
- 2 small turnips, cut into small pieces
- dill, basil, seasoning salt to taste
- 1 tablespoon of olive oil
- 1/2 cup water

- 2 summer squashes, sliced
- 1 tomato, mostly crushed
- 1-2 tablespoons of olive oil
- 1 teaspoon lemon juice
- 1/4 cup water
- salt, pepper, dill to taste

Preheat the oven to 400 degrees.

Chop up the veggies into small pieces, so they'll cook faster.  Throw together the eggplant, sweet potato, and turnip and generously season it.  Pour in the water and brush the olive oil over the tops of the veggies.  Cook for 30 minutes.

Sautee up the squash with the tomato, oil, lemon, and water.  Season it and cover it with a lid.  Let it cook on medium high heat for 25-30 minutes. 

Melt the butter with the lemon, garlic, and shallot and let it cook on low heat, stirring every few minutes.

On a griddle pan, turn your heat to high and cook your seasoned wahoo fish.  Flip it every 3-4 minutes. It should be done after 10-12 minutes.  You want the fish to be opaque, white, and flaky.  

When all the components are ready, plate the veggies and toss the fish in the butter.  Put the softened garlic and shallots on top of the fish and feed your hungry selves.

No comments:

Post a Comment