Nothing better than a weekend trip to the Oregon Coast. It usually means a fresh fish night back home. Even on a long work day this is an easy quick fix. Even the decadent buerre blanc sauce. Its a white wine reduction with emulsified butter, dill and lemon. So tasty on fish.
1 lb fresh halibut. Cut filets before cooking. I learned this the hard way. My filets are not clean cut.
buerre blanc sauce
Bring 1 cup Chardonnay and 2/3 cup minced shallots to a low boil. Reduce to two tbs. (approximately 25 min)
Add 1/2 cup butter slowly over low- no heat constantly stirring whisk. 1 tbs at a time.
Add 1 tbs dill
2 tsp lemons zest
Hot skillet two tbs hot grape seed or canola pot.
Place dried fish skin up.
Hot seat 5 min.
Flip three min more other side.
Toss in cooked shrimp to just heat thru to warm.
Serve over Wilde rice
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Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
Im a county girl with a lot of love to share. Girl raised in the South cooking- that's me! GRITCOOKING! I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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Grit Cooking- A Southern Girls Taste 