We don't eat fish often. Oklahoma is, after all, landlocked, though I'm sure there are river or lake fish that you could find nearby.
I'm scared of fish.
I like to eat it, hate to cook it.
First, it's expensive. I mean, yes, I buy pretty expensive high quality land animal meat sometimes. But I'm confident in my ability to coax my money's worth out of a steak or chicken breast or pork roast.
But a fish? Not so much. I've ruined too many fishes to be willing to commit much money to their purchase.
However, frozen fish fillets (usually salmon or tilapia) do come in my meat co-op bags periodically.
So I make the DDH cook them.
I have ruined every fish I have ever touched. But he makes a pretty mean salmon, and is pretty handy with a tilapia, too. They're nothing fancy, but they're tasty and simple and fishy (in a good way).
Here's the DDH's super-simple tilapia recipe. But in this category, I definitely welcome other people's suggestions!
Heat 2 Tbs. butter and 1 Tbs. fresh lemon juice in a skillet until the butter is melted.
|Butter frothing just slightly.|
|Compare this opaque white to the translucent pink of the|
uncooked sides in the pictures above.
Sprinkle the other side with more salt and pepper.
|Opaque, flaky, moist--delicious.|
The second batch, cooked in a hotter skillet, browned some on the edges, which gives it a nice flavor. If you want this browning, make sure your skillet is really hot before putting the first batch in--you don't want to leave your fish on the heat too long trying to get it to brown and end up drying it out and overcooking it.
|Browned fish. The weird yellow color is just our heinous|
kitchen lighting, but you can see how there are more
browned spots and edges than the batch pictured above.
|A balanced meal.|