Tuesday, October 30, 2012

12 Step Fish

I keep most of the eating size fish I catch. The only exceptions are large, freshwater fish. They are such a challenge to catch, I feel guilty taking them out of the system.

I keep most of the "keepers" I catch because my family eats a lot of fish. It is not uncommon for us to eat several pounds of the stuff a week. We have several recipes that we use. 12 Step fish is our favorite.

I call it "12 Step Fish" because it came from a list of recipes that claimed to only take 3 steps. This was a joke. While this recipe is not difficult, it has way more than 3 steps! It is kind of like those recipes that claim they only take 20 min to prepare, but include precooked meat and pre-chopped vegetables in their ingredient list. Anyway, "12 Step Fish" does not actually have 12 steps, it just seems like it.

12 Step Fish

Ingredients:

Fish Fillets (light fish such as trout, croaker, stripper, or crappie are best)
1 Large Onion Sliced (2 if you really like onion, or you can substitute Garlic for the Onion)
1 cup Flower
2 cups Chicken Stock
1/4 cup Lemon Juice (Lime Juice or even Orange Juice will give it a diferent twist)
1 Tablespoon Butter
Olive oil

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Dredge the fish in flower. Coat a large skillet or saucepan in olive oil and cook fish over a medium heat. Do not over cook.

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When done, remove fish from pan and set aside. Cover the fish with a towel to keep warm.

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Caramelize the onion in the skillet. You may need to add some more olive oil. Make sure the are good and Caramelized.

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When the onions are done, add the chicken broth and lemon juice. Turn the stove to high and boil the mixture down to a thick sauce, stirring often.


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Once you just have a thick sauce, remove the skillet from heat and add the butter. Mix in the butter as it melts.

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Pour the sauce over the fish and serve. I like to eat it with sticky white rice and a green vegetable. Asparagus goes especially well with it.

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