But today I need to adore it more than ever. It's called after Thanksgiving stupor.
I feel like a beached whale right about now and so I think fish on the menu is quite appropriate. That and the fact that I am trying to remedy a much of the damage between now and Saturday.
Always the optimist. Right.
So on today's menu are gorgeous red snapper fillets. A fish so easily available in the US albeit a little pricey is always the envy of my European friends who find it nearly impossible to find in their markets. Red snappers are found it the Gulf of Mexico - that part of the ocean hugged by Florida and Texas & of course Mexico.
Such a delicate and flavorful fish deserves a treatment where the flavors burst with each bite. So I opt for pan frying the fish in olive oil, tranfering the fillets to an oven proof dish. Meanwhile deglazing the pan with wine and adding loads of flavor with citrusy lemon, chopped up kalamata olives (think tapenade) capers and lemon zest.
That wonderful sauce is drizzled on the fish and finished in the oven for about 5-10 minutes.
All in all, quite spectacular don't you think?
I guess as much as I love a good cream sauce once in a while atop my fish, I am partial to intenselyyet delicately flavored, piquant sauces that envelope the fish without overpowering its delicate meat.
Leaving the scaled skin on the fish is just fine by the way but there is a trick to preventing the fish from curling up. Since the skin shrinks at a different rate to the meat, the fish fillets end up curling. So the thing to do is to make very thin 2-3 slashes on the skin side.
Served with a side of some simple boiled potatoes drizzled with olive oil and a glass of some crisp white wine and it's just a lovely dinner.
For company, because it's the weekend and sometimes just because I feel like a beached whale.